Chicken and Vidalia Onion Casserole
Ingredients:
4 boneless chicken breast halves
2 tablespoons vegetable oil
4 large red-skinned or Yukon Gold potatoes, peeled and sliced
4 medium Vidalia sweet onions, peeled and sliced
1 can (10 3/4 ounces each) cream of mushroom soup, undiluted
Salt, pepper, and paprika, to taste
Directions:
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Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel.
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Grease a 2-quart casserole. Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with salt, pepper, and paprika.
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Cover tightly with lid or foil and bake at 350° for 1 hour.