Baked Chicken Dinner
Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 4
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Wrapped in tidy foil packets, chicken breasts steam gently above layers of carrots, potatoes, and onions, all bathed in creamy mushroom soup. Everything cooks together so the vegetables soak up the savory juices and the meat stays tender. With almost no cleanup and a hands-off oven time, it is a lifesaver for busy families craving a wholesome, all-in-one supper.
Ingredients
Ingredients
- 4 - Carrot
- 3 Large Potato
- 2 Medium Onion - Cut In Rings
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1/4 Cup Margarine
- 4 - Chicken Breasts
- 1 Can Mushroom Soup
Directions
Directions
- Peel carrots and potatoes; cut as for French fries.
- Cut 4 squares of aluminum foil.
- Arrange layers of potato strips, carrot strips and half the onion rings on each piece of foil.
- Season with salt and pepper; place pat of margarine over each.
- Place chicken breast over vegetables on each square.
- Spread 2 to 3 tablespoons of soup over each chicken breast; top with remaining onion rings.
- Sprinkle with salt and pepper.
- Place pat of margarine on top.
- Seal packets; place on baking sheet.
- Bake at 325 degrees for about 1 hour or until chicken is tender.
Nutrition
Per serving · 4 servingsCalories
570
Fat
30 g
Saturated fat
10 g
Carbohydrates
40 g
Sugar
3 g
Fiber
5 g
Protein
35 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Carrot
- 3 Large Potato
- 2 Medium Onion - Cut In Rings
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1/4 Cup Margarine
- 4 - Chicken Breasts
- 1 Can Mushroom Soup
