The amount of chicken and potatoes in this recipe depends on the number of servings you are trying to achieve.
If you chosse to use whole chicken, boil and debone. I use boneless chicken breasts and saute in oil oil
Salt and pepper
Italian seasoning (or use your favorite seasoning)
Quarter or eighth potatoes to line the bottom of a large casserole dish, spray dish with Pam or rub on olive oil. Melt a stick of butter seasoned with garlic, salt, pepper, Italian seasoning. Coat the potaotes with this mixture
Old Bay seasoning
Slice one onion in rounds (dip in melted butter) place on the top of potatoes. Place in preheated
375 oven, when potatoes are half done, sprinkle top with Old Bay and parsley flakes.
1 can cream of mushroom soup
1 can of any other type of cream soup
1 can of milk per can of soup
Place pre-cooked chicken in casserole dish with cooked potatoes. Add cream of mushroom coup and one can of any other type cram soup and the milk. Pour this mixture over chicken and
potatoes, replace in oven and bake until soup mixture is hot. About 5 minutes before removing
from the oven, sprinkle with cheese.
Serve over biscuits or toast. Make a side salad and enjoy.