- 4 potatoes, peeled and quartered
- 1 large onion, quartered
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 1/4 cup vegetable oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup water
- 1 tablespoon Cajun seasoning
- Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.
- Spread the potatoes and onion into the bottom of the lined baking dish.
- Stir the flour, salt, and pepper together in a shallow bowl. Roll the chicken breasts in the flour mixture, and arrange atop the potatoes and onion.
- Stir the vegetable oil, mushroom soup, and water together in a bowl; pour over the chicken. Sprinkle the Cajun seasoning over the entire dish. Cover the dish with aluminum foil.
- Bake the chicken breasts until no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
03/30/2018
recipepes.com
Sunday Chicken Dinner, recipe
PT15M
PT1H
5
455 calories
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