This recipe was selected to use up some cream of chicken soup. I didn't really like the taste of the soup in my last recipe, but I don't like to waste anything!! Of course I didn't like the taste of the sauce of this recipe. Plus, there was no flavor to this dish. The sweet potatoes didn't work with the sour cream flavor. The only flavor was from the green onions!! Also, I had to add some milk to the sauce because it was not liquidy enough. This is not a keeper.Creamy Chicken and Potatoes
10 oz. can of cream of chicken soup
1/2 c. sour cream
4 medium green onions, chopped
4 boneless, skinless chicken breast halves
1 lb. new potatoes, cut into 1/2-inch wedges
1. In a medium mixing bowl, combine the soup, sour cream, and all but 2 Tablespoons of the onions and set aside.
2. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken, smooth side down, and cook 1-2 minutes or until lightly browned. Turn pieces over, add potatoes, and pour soup mixture evenly over all.
3. Bring to a boil, reduce heat, cover tightly. and simmer for 30 minutes or until chicken is no longer pink in center and potatoes are tender, stirring midway. Top with remaining green onions to serve.
1/2 c. sour cream
4 medium green onions, chopped
4 boneless, skinless chicken breast halves
1 lb. new potatoes, cut into 1/2-inch wedges
1. In a medium mixing bowl, combine the soup, sour cream, and all but 2 Tablespoons of the onions and set aside.
2. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken, smooth side down, and cook 1-2 minutes or until lightly browned. Turn pieces over, add potatoes, and pour soup mixture evenly over all.
3. Bring to a boil, reduce heat, cover tightly. and simmer for 30 minutes or until chicken is no longer pink in center and potatoes are tender, stirring midway. Top with remaining green onions to serve.
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