This is a recipe you can cook your vegetable and your protein all in one dish. Add a tossed green salad and you have a great meal for your family.
7-8 Large Potatoes
1 or 2 Pkgs Unbreaded Chicken Strips or Breasts (cut into strips) Strips (if you are serving a crowd use 2 pkgs.)
1 Lg Can Cream of Mushroom Soup
1 24 oz Bottle Ranch Dressing
1 Pkg Velveeta Cheese Shreds or Sandwich Squares
Wash the potatoes well and cut away any bad parts. In 13 x 9 pan layer thinly sliced potatoes across the bottom. You will want enough potatoes to take up at least 1/2 of the pan depth. Over the top of this add a layer of chicken. If you are feeding a crowd you will want to cut the breasts into smaller strips. I do this anyway just because it flavors the chicken even more if it is in smaller pieces. For a crowd you will also want more chicken so use 2 pkgs in this case. It is OK if the top is solid chicken. For just my family of 5 I would just use 1 pkg. In a bowl mix the entire can of soup and entire bottle of dressing. Pour this mixture over the top of the pan with potatoes and chicken layers. I use a fork to spread this out & make sure the mixture goes down and not out of the pan. Bake at 350° for 1 hour (325° if using convection oven) or until potatoes are tender when poked with a fork. Sprinkle cheese shreds or add 6 or 8 Sandwich Squares of Velveeta Cheese when you remove from the oven. It will be hot enough to melt it just right. Let sit for about 10 - 12 minutes (this lets the meat rest a bit and it absorbs those flavors) and then serve. This recipe can easily be modified with fat free Ranch Dressing and Low Fat Soup to help with special diet needs.