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Last Minute Chicken Dinner

Last Minute Chicken Dinner

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
HILROY

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.
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Reviews

PRINCESS20NY
63

PRINCESS20NY

1/3/2004

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.

DAC097
49

DAC097

2/3/2004

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.

CHEFSINGLEDAD
35

CHEFSINGLEDAD

2/3/2004

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!

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