Made some yummy chicken last night. Had a recipe for the "tater tots, mushroom soup, chicken dish". Clint looked at the recipe, saw the soup and tater tots part and said his Mom used to make it ALL THE TIME. So okay that's the hint to ME that he isn't all into it. (Kind of like me and lasagna Hamburger Helper) But I still really have been wanting to make it. Last night I pulled it out and took a look again...well it wasn't a chicken dish, it was ground hamburger! Oh good grief. Well I had chicken out thawing so I'm gonna improvise. I also didn't have tater tots (for shame!) but I did have frozen seasoned pototo wedges. Basically same thing right?
The more and more I looked at the recipe I decided I really couldn't copy this recipe and just subsitute chicken. Because you cook the meat, mix in the soup and yadda yaddda yadda. See my problem? So here's what I did.
3 thawed chicken breasts (I always use boneless)
1 can mushroom soup
3 handfulls of the seasoned frozen potato wedges.
*note these amounts are for my family of three, so add more chicken or wedges depending on how many you are serving. The soup could definately stretch to more chicken.
Grease 9x13 pan. I always grease the pan, why take chances of having things stick and...ugh! Scraping and soaking just to end up killing your sponge and nails? Forgetaboutit.
Place chicken breasts in pan, meaty part up. Cover with soup. The soup is pretty thick and I thought about adding water, but didn't. I just gooped it on there with a spoon. Made sure each breast had sufficent soup on it. What I had left I just dolloped around the chicken for moisture.
Scatter 3 handfuls of the potato wedges around the chicken. Cook at 325 degrees for 35-45 minutes. You can go longer to get the wedges a bit crispier but they soak up the soup and get real tender and yummy.
Serve immediately and enjoy! This fed us 3 with the kiddo having seconds on the potato wedges.
Until I make it up as I go along again-
Alicia
I <3 CC
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