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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