Wednesday, October 27, 2010

Creamy Chicken and Rosemary Potatoes

For the potatoes:

Peel one russet potato per person, chop into small cubes

In a mixing bowl add 2 T of olive oil to potatoes

Add 2 cloves of garlic, minced

Add "several shakes" of rosemary and a "dash" of tyme

Mix well and spread evenly in a greased baking dish

For the chicken:

Mix one can cream of chicken with 1/2 can of milk. Wisk until blended.

Pour soup mixture over raw chicken pieces in glass baking dish

For both:
Bake at 350 for one hour

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