Oven Roasted Italian Chicken
5skinless, boneless chicken breasts
2 cbaby carrots
5 mediumpotatoes, scrubbed and cut in 3 pieces, skins on or off
3 Tbspitalian seasoning
1 tspdill weed
1 tspseasoned salt
1/4 tsplemon pepper
10 ozcan cream of chicken soup or other you like
1/3 cchicken broth
1/2 cbisquick baking mix
How to Make Oven Roasted Italian Chicken
- Preheat oven to 350^. Coat roasting pan with non-stick vegetable spray. Set aside.
Combine cream of chicken soup and broth,whisking to blend. Set aside.
Combine Italian seasoning,dill, salt and pepper in a small bowl.
Rinse and pat dry chicken pieces.
- Dip one side of chicken in the soup mixture then in the Bisquick and place in the roasting pan- dipped side up..repeat with remaining chicken pieces.
Arrange carrots and potatoes around and between chicken pieces. Sprinkle all with the seasoning mixture.
Add 1/3 more broth and any remaining Bisquick to the soup mixture and Pour around the sides of the roaster pan but not on the food.
- Cover and bake for 1 hour. Check for doneness. and then bake uncovered for 15 minutes more.