Last Minute Chicken Dinner Recipe -
Last Minute Chicken Dinner Recipe
  • READY IN 25 mins

Last Minute Chicken Dinner

Recipe by  

"This is great for those crazy days when you lose track of time. It's a wonderful, one pot meal in under 30 minutes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

Great tasting dish, creamy, and full of herb flavor. Only complaint is that it's hard to control the potatoes from getting burned, need to keep a close eye on them at all times. Also, requires a very large pan in order for everything to cook properly. Overall, it is definitely worth making this.

Most Helpful Critical Review
Jan 25, 2004

This was okay, I thought it would be better considering the rave reviews. After I arranged the frozen veggies on top as the recipe suggested, I had to simmer longer than five minutes in order for them to become tender. As a result, it scorched. Rather than arranging them on top, I think it would be better to stir them in and keep stirring occaisionally through the end of the cooking process. It would probably be a good idea to thaw the veggies first. I skimmed the good stuff off the top and salvaged most of the meal. Overall, I found it a little bland, but salt and more spices will fix that. Also, next time I will omit the potatoes and use noodles.


118 Ratings

Feb 03, 2004

This recipe is easy and delicious--and I even used the 98% fat free version of the cream of chicken soup because it's all I had on hand. This recipe was much better than I imagined it would be--my husband loved it too. I made delicious homemade style biscuits to go with it and eating pieces of biscuit mixed in with this meal reminded me of a chicken pot pie. The only thing I would mention is that it is not 4 large servings. It was fine for my family because my two children are preschool age and don't eat a lot. I imagine if you have four very hungry adults, you may want to increase the ingredients.

Feb 03, 2004

Instead of 1/2 cup of milk, use 1/2 cup of broth (canned, chicken or beef is fine). Then, at the end, stir in 1/4 to 1/2 half cup of sour cream (low-fat is fine) and heat through. Much more savory/tangy flavor!

Oct 08, 2003

Yummy recipe. I did a few changes because of what I had on hand. For seasonings I just used the parsley, Basil, garlic and onion powder. I didnt have the frozen vegi's but I dont think my picky eaters would have enjoyed it as much anyway. I used lots of grated chedder instead of parmasean on the top right at the end. My family really loved and the kids even wanted seconds. Wow!!

Feb 10, 2004

This was delicious! I used a can of diced new potatoes instead of slicing up my own. That worked perfectly! The spices gave the dish such a nice flavor. I will definitely make this again.

Jan 03, 2004

Any cream soup would work well. I also added frozen peas. mmmmmmm.......

Feb 12, 2004

This was a really tasty dish that my whole family loved. I cooked the chicken breasts in the microwave, then cut it up. I also precooked the vegetables a bit. I used seasoned salt. I also used fat free milk to make it low fat. We served it over rice. Thanks!


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  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 58.2 g
  • 19%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 39.6 g
  • 79%
  • Sodium
  • 766 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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