Casseroles

Creamy Chicken Casserole, (or whatever you prefer to call it) Got it off a cream of mushroom soup label and added my own twists.

I double it for me hubby and the 3 kids. So here is the doubled recipe I use.

2 cans cream of mushroom soup

1 tbs oregano or italian seasoning

1 tbs paprika

cut up potatoes

2 cups frozen or fresh carrots (I use frozen)

however much chicken you need to feed the fam (I use the frozen, unbreaded chicken tenders, and me and hubby eat , the boys eat 2 and the baby eats 1)

In a bowl mix the soup, and spices together (I add about a tsp of garlic salt and seasoning salt)

Then add the potatoes and carrots (think I probably use about 4 cups of chunked peeled potatoes.) Mix to coat the veggies, and put into a casserole dish ( I coat it with pam)

Then put the chicken on top and sprinkle some more spices on top of the chicken. Bake at 375 to 400 for about an hour.

I recommend using the frozen chicken so the potatoes are done. The times that I have thawed the chicken it wound up really dry cause it had to cook so long for the potatoes to get done. I cut the taters into about 1 in. cubes and it usually works pretty good. Even my picky boys like this, and my brother always wants to come over when we have it. It takes about 10 min. unless you count peeling the taters. Hope you like it....let me know.