Introduction: Scalloped Potatoes & Chicken

By Josehf Lloyd Murchison
About: I was born in Cornwall Ontario Canada my family followed my father’s work construction, to Mississauga and Toronto, Ontario. My father worked on famous construction sites as the Cornwall Sea Way, the Commerce …

This is the best scalloped potatoes and chicken recipe ever, fast and easy it is ready in an hour. I like to make it with with my homemade cream style soups, however it is just as good with store bought creamed soups.

This can be made on the barbecue The fun part of this dish change the cream style soup and you have a whole new flavor.

Supplies

Oven

4 Cup Container

A deep casserole Pan with a lid you can use foil if you do not have a lid. A roasting pan will do.

Step 1: Ingredients

Gather your Ingredients

2 lb Skinless Boneless Chicken Breasts

2 lb Potato

2 10 oz Cans of Cream Style Soup

2 Medium Onions

Garlic

Small Sweet Peppers

1 lb Mushrooms

Warm water

Grated Parmesan Cheese

Step 2: Directions

Preheat the oven to 350° F or 180° C. Add the ingredients in layers to spread the flavors throughout the dish.

Thinly slice the potatoes no more than 1/4 of an inch thick, and place half the potatoes in a layer on the bottom of the casserole pan.

Thinly slice and dice the onions, and place half the onions in a layer on top of the potatoes in the casserole pan.

Thinly slice and dice the garlic, and place half the garlic in a layer on top of the onions in the casserole pan.

Thinly slice and dice the peppers, and place half the peppers in a layer on top of the garlic in the casserole pan.

Thinly slice the mushrooms, and place half the mushrooms in an layer on top of the peppers in the casserole pan.

Dice the skinless boneless chicken breasts about 3/4 of an inch, place all the cubed chicken in an layer on top of the mushrooms in the casserole pan.

Add the rest of the rest of the thinly sliced mushrooms in an layer on top of the chicken.

Add the rest of the rest of the slice and dice peppers, in a layer on top of the rest of the mushrooms in the casserole pan.

Add the rest of the rest of the slice and dice garlic, in a layer on top of the rest of the peppers in the casserole pan.

Add the rest of the rest of the slice and dice onions, in a layer on top of the rest of the garlic in the casserole pan.

Add the rest of the rest of the slice potatoes, in a layer on top of the rest of the onions in the casserole pan.

Step 3: Add the Soup

I like to make it with with my homemade cream style soups, however it is just as good with store bought creamed soups.

If you use a store bought cream style soup, you can use cream of potato or cream of mushroom. I just think cream of broccoli, cream of asparagus, and cream of celery are best since the dish already has potatoes and mushrooms in it.

Take two 10 oz cans of soup and mix them in a four cup container with warm water. Pour the soup over the potatoes and sprinkle with black pepper.

Step 4: Bake

Cover and bake at 350° F or 180° C. for one hour.

Check to make sure the potatoes are soft and sprinkle with Parmesan cheese or if you prefer a cheese of your choice.