Onion-Topped Chicken Recipe

5 1 4
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Onion-Topped Chicken Recipe

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5 1 4
Publisher Photo
"I throw together this saucy combination of tender chicken and potatoes when family or friends come to visit," relates Kay Faust of Deerwood, Minnesota. "French-fried onions add golden crunch to the casserole," she notes.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 25 min.

Ingredients

  • 4 boneless skinless chicken breast halves
  • 4 medium potatoes, peeled and halved
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (2.8 ounces) french-fried onions

Directions

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. Yield: 4 servings.
Originally published as Onion-Topped Chicken in Quick Cooking January/February 2001, p9

Nutritional Facts

1 each: 619 calories, 27g fat (12g saturated fat), 117mg cholesterol, 852mg sodium, 54g carbohydrate (6g sugars, 4g fiber), 35g protein.

  • 4 boneless skinless chicken breast halves
  • 4 medium potatoes, peeled and halved
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (2.8 ounces) french-fried onions
  1. 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. Yield: 4 servings.
Originally published as Onion-Topped Chicken in Quick Cooking January/February 2001, p9

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MY REVIEW
ckbray User ID: 5521724 43857
Reviewed Jul. 19, 2012

"Everyone in my family really liked this. It was extremely easy. I used Eastern potatoes and 98% Fat Free soup. The sauce is very good over the potatoes. Definitely a keeper!"

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