This is a standard, easy way to cook chicken casserole for a family. This was a common recipe in the U.S. in the 1950s and 1960s.
INGREDIENTS:
1 large red onions
1½ lbs. red potatoes
1 to 1½ lbs boneless, skinless chicken breasts
16 oz. baby carrots
8 oz. button mushrooms
1 can condensed golden mushroom soup
½ cup sour cream
Oil to brown chicken
Salt, pepper, garlic powder
PREPARATION:
Preheat oven to 350º F.
Rinse chicken under cold, running water, pat dry with paper towels; sprinkle with a little salt, pepper and garlic powder, then brown in oil in a skillet on the stove.
Cut onions and potatoes into 2” cubes. Cook onions, potatoes and carrots in microwave about 1½ – 2 minutes (to soften them up). Arrange chicken and vegetables in a suitably-sized baking dish.
Combine the soup and sour cream, then pour over top. Bake, covered for 30 minutes.
Remove from oven, stir and bake another 30 minutes, uncovered.
Makes two servings.
