#126 – Creamy Chicken Bake & Restaurant Style Smashed Potatoes

hosted by Laverne Diede & Rhonda Fitterer

Creamy Chicken Bake

  • 2 1/2 lbs. – 3 lbs. boneless chicken breasts
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 8 oz can stems and piece mushrooms
  • 1/2 cup water
  • 1/2 tsp onion powder
  • 1 tsp chives – chopped
  • Several dashes of paprika
  • Salt and pepper to taste

Preheat oven to 350 degrees. Place chicken in a single layer in a greased 9 x 13 in baking dish. Combine remaining ingredients except paprika in a bowl until well blended; pour mixture over chicken. Sprinkle paprika on top of soup mixture. Bake on middle rack for 1 hour or until chicken reaches 170 degrees. Serve with a green vegetable and a side of rice or angel hair pasta.

Restaurant Style Smashed Potatoes

  • 4 – 5 whole large red potatoes
  • 1 stick of butter, softened and cut up into pieces
  • 5 slices of bacon, cooked & crumbled
  • 2 green onions sliced & divided
  • 3/4 cup sour cream
  • Salt & pepper to taste
  • 3/4 cup French Fried Onions (more for topping)

Place potatoes in microwave or bake until for tender. In a large mixing bowl, smash potatoes with masher, (potatoes will be chunky). Immediately add softened butter, green onions, bacon and sour cream. Stir with a rubber spatula. Add French Fried Onions and salt and pepper to taste; fold into potato mixture. Garnish with extra French Fried Onions and green onions. Perfect with steak or chicken.


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