Description
Betty’s Creamy Italian Chicken with Potatoes features tender chicken, red potatoes, roasted peppers, and a luscious creamy sauce for a comforting, flavorful dinner.
Ingredients
Units
Scale
- 2 pounds chicken breast, skin removed and cut in half or thirds
- 1 large onion, finely sliced
- 2 teaspoons minced garlic
- 1 cup roasted peppers (capsicums), sliced or chopped
- 2 pounds red potatoes, sliced 1/3-inch thick with skins on
- 1 jar favorite pasta sauce
- 1/2 cup water
- 1 cup creamed cheese
- Oil spray
Instructions
- Preheat oven to 375°F and lightly spray a baking dish with oil.
- Mix pasta sauce and water together; stir in creamed cheese until smooth.
- Layer potatoes, onions, garlic, and roasted peppers in the baking dish.
- Place chicken pieces over the vegetables and pour sauce evenly over top.
- Cover with foil and bake 35–40 minutes. Remove foil and bake an additional 10–15 minutes until chicken is cooked through and potatoes are tender.
- Let rest 5 minutes before serving. Serve hot.
Notes
- Slice potatoes evenly for uniform cooking.
- Use roasted peppers for a smoky, sweet flavor.
- Lightly spray the pan to prevent sticking.
- Creamed cheese should be at room temperature for easy mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg