BAKED CHICKEN WITH CREAM OF CHICKEN SOUP partnered with RED POTATOES WITH PARSLEY

BAKED CHICKEN WITH CREAM OF CHICKEN SOUP

INGREDIENTS:

1 ½ lb chicken breast (boneless, skinless)

1 10 ¾ oz can of condensed cream of chicken soup

1 can water (use the can of the soup to measure the water)

seasoned all season salt

butter

Directions:

Line up chicken breast on a baking pan, sprinkle with season all, top each chicken with butter. Bake for 45 minutes while basting every 15 minutes with the drippings of the melted butter, 350ºF. Once chicken is done slice each breast into quarters. Add chicken to the simmering soup and also some of the melted butter from the baking pan.

In a saucepan, heat the cream of chicken and water, stir. Bring to boil and simmer.

RED POTATOES WITH PARSLEY

INGREDIENTS:

6 pieces red potatoes (quartered)

2 cloves garlic (chopped)

¼ cup chopped white onion

2 cups chicken broth

1 chicken bouillon cube

½ cup minced parsley

2 tablespoon canola oil

DIRECTIONS:

Using a large sauté pan, heat oil over medium to high heat. Sauté potatoes, about 3 to 5 minutes. Add garlic and onions, stir until onions are opaque. Add chicken broth and chicken bouillon cube, cover and bring to boil over medium heat, about 5 to 10 minutes. Once potatoes are cooked add parsley, stir and simmer for 1 minute.