Chicken Potato Casserole

Photo: flickr user NathanReed

Ingredients

8 chicken breaded tenders

4 potatoes, peeled, sliced thin

2 cans cream of mushroom soup, low fat reduced so

1 sm. pkg. frozen English peas

Preparation

Saute or cook chicken in non stick skillet. Spray baking dish with vegetable spray. Add peeled, sliced potatoes, pour frozen peas over for second layer. Add chicken for third layer (blot any excess fat cooked out of chicken with paper towel before adding).

Mix cream of mushroom soup and 1 can water with wire whisk until smooth. Pour over casserole.

Bake about 45 minutes to 1 hour or until golden and potatoes are tender.

This is a good Sunday morning quick casserole to leave cooking while in church. Just adjust the temperature of oven down to about 300 degrees depending on how long you will be gone.