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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

533 calories; 16.3 g total fat; 82 mg cholesterol; 766 mg sodium. 58.2 g carbohydrates; 39.6 g protein; Full Nutrition

Reviews (125)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2004
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. Read More
(73)

Most helpful critical review

Rating: 3 stars
01/25/2004
This was okay I thought it would be better considering the rave reviews. After I arranged the frozen veggies on top as the recipe suggested I had to simmer longer than five minutes in order for them to become tender. As a result it scorched. Rather than arranging them on top I think it would be better to stir them in and keep stirring occaisionally through the end of the cooking process. It would probably be a good idea to thaw the veggies first. I skimmed the good stuff off the top and salvaged most of the meal. Overall I found it a little bland but salt and more spices will fix that. Also next time I will omit the potatoes and use noodles. Read More
(29)
159 Ratings
  • 5 star values: 54
  • 4 star values: 61
  • 3 star values: 29
  • 2 star values: 12
  • 1 star values: 3
Rating: 4 stars
01/03/2004
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. Read More
(73)
Rating: 4 stars
01/03/2004
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. Read More
(73)
Rating: 5 stars
02/03/2004
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. Read More
(56)
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Rating: 4 stars
02/03/2004
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! Read More
(50)
Rating: 3 stars
01/25/2004
This was okay I thought it would be better considering the rave reviews. After I arranged the frozen veggies on top as the recipe suggested I had to simmer longer than five minutes in order for them to become tender. As a result it scorched. Rather than arranging them on top I think it would be better to stir them in and keep stirring occaisionally through the end of the cooking process. It would probably be a good idea to thaw the veggies first. I skimmed the good stuff off the top and salvaged most of the meal. Overall I found it a little bland but salt and more spices will fix that. Also next time I will omit the potatoes and use noodles. Read More
(29)
Rating: 5 stars
02/10/2004
This was delicious! I used a can of diced new potatoes instead of slicing up my own. That worked perfectly! The spices gave the dish such a nice flavor. I will definitely make this again. Read More
(18)
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Rating: 4 stars
10/08/2003
Yummy recipe. I did a few changes because of what I had on hand. For seasonings I just used the parsley Basil garlic and onion powder. I didnt have the frozen vegi's but I dont think my picky eaters would have enjoyed it as much anyway. I used lots of grated chedder instead of parmasean on the top right at the end. My family really loved and the kids even wanted seconds. Wow!! Read More
(17)
Rating: 5 stars
01/03/2004
Any cream soup would work well. I also added frozen peas. mmmmmmm....... Read More
(15)
Rating: 5 stars
02/12/2004
This was a really tasty dish that my whole family loved. I cooked the chicken breasts in the microwave then cut it up. I also precooked the vegetables a bit. I used seasoned salt. I also used fat free milk to make it low fat. We served it over rice. Thanks! Read More
(12)
Rating: 5 stars
01/21/2004
This was sooo good! My husband and I loved it! I made some changes that I can recommend: I omitted carrots (personal taste) omitted potatoes and went straight to cooking chicken using only 1Tblsp. oil. added another 1/2C onion (looks like a lot but trust me!) and used one full cup of skim milk with healthy request campbells cr. of chicken soup. It came out low fat and so delicious. We put it over wide egg noodles and viola. Thank you for a great quick idea! Read More
(12)