• 4servings
  • 15minutes
  • 533calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 4 potatoes, thinly sliced

  3. 1 pound boneless skinless chicken breasts, cut into cubes

  4. 1 (10 3/4 ounce) can condensed cream of chicken soup

  5. 1/2 cup milk

  6. 1 onion, chopped

  7. 1/4 teaspoon garlic powder

  8. 2 cups frozen broccoli, carrots and cauliflower combination

  9. 1/2 teaspoon dried parsley

  10. 1/4 teaspoon dried marjoram

  11. 1/4 teaspoon dried basil

  12. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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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