Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) pkg frozen Hy-Vee stir-fry vegetables with asparagus | ||
| 4 c. frozen Hy-Vee potatoes O’Brien | ||
| 1 (10.5 oz) can Hy-Vee cream of mushroom soup | ||
| ⅓ c. Hy-Vee 2% milk | ||
| 2 tsp. Hy-Vee oregano, divided | ||
| Freshly ground Hy-Vee black pepper, to taste | ||
| 4 (4 oz each) boneless, skinless chicken breasts |
Directions
- Preheat oven to 375 degrees.
- Toss together stir-fry vegetables and potatoes and spread evenly in a greased 9-by-13-inch baking dish.
- Stir together soup, milk, 1 teaspoon oregano and freshly ground black pepper; pour evenly over potatoes.
- Place chicken breasts on top and sprinkle with remaining oregano.
- Bake, uncovered, for 50 to 60 minutes or until internal temperature of chicken is 160 degrees.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 75mg
- Sodium: 530mg
- Total Carbohydrates: 29g
- Protein: 29g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 25%
0%
Iron 6%
0%
Calcium 15%