Wednesday, December 04, 2013

Chicken & Potatoes Divine

This casserole took about an hour to prepare which includes the 40 minutes of baking time. It is a twist on Chicken Divan which uses broccoli instead of the potatoes used here. I used skinless boneless chicken thighs, but I'm sure bone-in thighs would taste even better. 


6 skinless boneless chicken thighs, halved
2 russet potatoes, peeled and cut in thick slices
1 onion, sliced
4 oz. French's Fried Onions
4 stalks celery, chopped
1-1/4 (8 oz.) cups of fat-free half & half or milk
1 (10 oz.) can Campbell's Cream of Chicken Soup
1 pkg. Hidden Valley dry ranch dressing mix
Salt & pepper to taste
2 Tbsp. vegetable oil
1 Tbsp. celery leaves, diced

  1. Preheat oven to 350°F.
  2. Season chicken thighs & potatoes with salt & pepper to taste.
  3. Heat oil over medium-high heat, brown potatoes and set aside.
  4. In same pan, brown chicken thighs and set aside.
  5. Place sliced and fried onions in an 8" x 8" glass baking dish.
  6. Layer browned potatoes over onions.
  7. Cover potatoes with chopped celery.
  8. Layer chicken, along with oil in pan, over celery in baking dish.
  9. Whip milk, soup and ranch dressing in a bowl.
  10. Pour over chicken and potatoes.
  11. Bake at 350°F for 40 minutes.
  12. Garnish with diced celery and serve.

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