Creamy Chicken Bake & Restaurant Style Smashed Potatoes

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.

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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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Laverne Diede
Rhonda Fitterer

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