4 med. potatoes, peeled and halved
1 can cream of chicken soup, undiluted
1 cup (8 oz.) sour cream
1 can (2.8 oz.) french-fried onions
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| ONION-TOPPED CHICKEN | ||
| Yields 4 servings | ||
| 4 boneless skinless chicken breast halves 4 med. potatoes, peeled and halved 1 can cream of chicken soup, undiluted 1 cup (8 oz.) sour cream 1 can (2.8 oz.) french-fried onions |
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| Place chicken in a greased 9-in. square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350 for 1-1/4 hours. Sprinkle with onions; bake 10 minutes longer. | ||