Today’s quick and easy meal is brought to you by Mary Fox. Mary loves crunching numbers, so her role as Director of Finance & Accounting at American Trust Insurance fits her to a tee.
Last Minute Chicken Dinner
2 TBS. vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breast, cut into cubes
1 (10.75 oz) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 tsp. garlic powder
2 cups frozen broccoli, carrots and cauliflower combo
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/3 cup grated Parmesan cheese
Heat oil in large frying pan over medium heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken and cook until no longer pink. Reduce heat to medium. Stir in soup, milk, onion and garlic powder. Arrange vegetables over top and sprinkle with parsley, marjoram and basil. Cover and simmer over low heat until chicken is cooked through and veggies are tender – about 5 minutes. Remove from heat and stir in Parmesan cheese.