Chicken & Sweet Onion Casserole

July 28, 2006

3 - 4 boneless chicken breast halves
2 Tbs. vegetable oil
3 - 4 large red or Yukon Gold potatoes, peeled & sliced
3 – 4 medium Vidalia sweet onions, peeled and sliced
1 can cream of mushroom soup, undiluted
Salt, pepper & paprika to taste

Wash chicken and pat dry. Brown chicken breasts I oil and drain on paper towel. Grease a 2-qt. casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup.

Gently place chicken breasts over soup and sprinkle with salt, pepper, and paprika. Cover tightly with lid or foil and bake at 350 degrees for 1 hour. Serves 3 to 4.

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