Monday Night Menu

Although I am not known for my gourmet cooking skills, I do like to have some good tried and true dinner recipes I can easily whip out to feed my family every now and then when I’m in the cooking mood! Here’s a good one I can share with you. It meets all my basic qualifications: Easy? Check. Requires no fancy ingredients I don’t normally keep stocked in my pantry? Check. Did my family eat this last time I made it without complaining they hated it? Check.

Without further ado, here is Chicken and Potato Casserole.

4 boneless skinless chicken breasts

Can of Cream of Chicken soup

Can of Cream of Celery soup (or Cream of Mushroom)

4-5 medium large potatoes

2 cups shredded cheddar cheese

Salt and pepper to taste

Step one: cut chicken into bite size pieces. In 10×13 casserole dish, rub 1 tablespoon oil on bottom and put chicken pieces in dish.

Step two: wash, peel, and slice potatoes into bite size chunks. Layer on top of chicken. Salt and pepper as desired.

Step 3: spread both cans of soup on top of chicken and potatoes.

Step 4: cover with foil and bake for 1 hour at 375 (oh yeah, forgot to add preheat your oven ahead of time). If after one hour potatoes aren’t soft, continue baking until they are soft and done.

The last ten minutes of bake time: uncover from foil and top with shredded cheese. Allow to melt in one.

Let me know if your family likes this. Mine does, and I have several picky eaters. I serve this with a simple green salad or sliced fruit, whatever I happen to have on hand.

Enjoy!