EASY ONE PAN CHICKEN/POTATO BAKE. NO CREAM SOUP IN THIS ONE!

by Bev
(Westfield, NY, USA)

I WENT ON A HUNT TO FIND A RECIPE THAT DID NOT CALL FOR CREAM OF (?) SOUP AND COULDN'T FIND ONE VERY EASILY. I ALSO DON'T LIKE THE IDEA OF HAVING TO COOK SOMETHING SEPERATE. IT'S CALLED EASY BECAUSE IT'S ALL IN ONE PAN, NOT BECAUSE I HAVE TO SPEND AN HOUR PRE COOKING SOMETHING FIRST. I AM ALSO NOT A BIG CHICKEN FAN, BUT FOUND I LOVED THIS.

1 PC SKINLESS CHICKEN BREAST PER FAMILY MEMBER
1 PEELED POTATO PER FAMILY MEMBER
CHICKEN BROTH (1) CAN DEPENDING ON PAN SIZE, MORE AS NEEDED.
THE FOLLOWING SEASONINGS: 2 TBLSP EACH SMALL PAN, 4 EACH LARG PAN.
ITALION SEASONING, LEMON PEPPER, GARLIC POWDER, SEASONING SALT, PAPRIKA, ONION BITS.

IN THE PAN FIRST:
SPRINKLE THE SEASONINGS. (I am guessing at the measurements, I don't measure. I do about 5 good shakes of the spice jar). ADD THE CHICKEN BROTH CAN. MIX AROUND TO BLEND SEASONINGS. ADD CHICKEN BREASTS AND PEELED POTATO (sliced in half, place the potato around where ever it fits in the pan). THE CHICKEN BROTH SHOULD GO 3/4 THE WAY UP THE CHICKEN BREAST.

COVER WITH ALUMINUM FOIL TIGHTLY. BAKE IN OVEN ON 350 DEGREES FOR 2 1/2 HOURS, OR ON THE GRILL FOR 1 HOUR, CHECK FOR DRYNESS IN PAN, THEN FOR ANOTHER 1 HOUR.

I COOK THIS UNTIL THE MEAT REACHES 180-200 DEGREES INSIDE. THE CHICKEN COMES OUT SO MOIST AND CAN BE EASILY CUT WITH A FORK. THE MAIN THING IS TO KEEP IT WITH THE BROTH FOR THE MOISTURE, DON'T LET IT DRY OUT.