This is great for those crazy days when you lose track of time. It's a wonderful, one pot meal in under 30 minutes.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
533 Calories
Recipe Instructions
Step 1
Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.
Ingredients
½ cup milk
2 tablespoons vegetable oil
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup grated Parmesan cheese
¼ teaspoon dried basil
¼ teaspoon garlic powder
½ teaspoon dried parsley
¼ teaspoon dried marjoram
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
2 cups frozen broccoli, carrots and cauliflower combination
