What is for dinner? I don’t know. So tired of never-ending tacos and pizza decisions….. decided to “cook” tonight. I have no idea what this is … but here’s what I did, if throwing stuff in a pan is considered cooking, then I COOKED!! Thought about making mashed potatoes instead of throwing them in the same roaster.. but that would be more work. Maybe next time.
- 5 Yukon potatoes, chunked/sliced
- 1 lb. baby carrots
- 1 yellow onion sliced
- chicken thighs, boneless/skinless
- 1 box Pacific Foods, Condensed Cream of chicken soup
- 1/2 C Pacific Foods, Chicken Stock
- 1 T tumeric (for golden color)
- 1 T Herbs Provence
- Monterey Steak Pepper
- Lemon Pepper
Scatter carrots, onion in roaster. Sliced potatoes on top of that in a layer. Add chicken and sprinkle salt to taste. Add lemon pepper and Steak pepper to taste.
Mix soups with tumeric and herbs. Pour over the top of the chicken/veggies layers.
Bake at 375 for 90 minutes, or until done to your liking. I stirred the chicken down into the sauce and baked it for another 30 minutes. Super tasty.