Recipe by HILROY
"This is great for those crazy days when you lose track of time. It's a wonderful, one pot meal in under 30 minutes."
Watch video tips and tricks
potatoes, thinly sliced
boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can
condensed cream of chicken soup
frozen broccoli, carrots and cauliflower combination
grated Parmesan cheese
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.
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.
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.
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!
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!!
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.
Any cream soup would work well. I also added frozen peas. mmmmmmm.......
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Last Minute Chicken Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This 600-calorie meal is full of tropical and Asian-infused delights.
This 600-calorie meal includes tangy chicken, salad, and angel food cake.
This meal of tacos with black beans and chocolate pudding is under 600 calories.