With all the restaurant reviews I post, you probably think I never cook, or don't even know how. The truth is, when I had kids at home, I cooked all the time. Even after they moved out on their own, I continued to cook. The last 3 years of my working career, however, I spent so much time working, I lost my desired to cook. I still cooked some, but I often brought home takeout, or we ate out. I was making the best money I ever had, so I felt I could afford to cook a lot less!
Then I retired. It seemed unfair that I retired from my outside job, but there was no respite from my in house job (laundry, cooking, and cleaning). The truth is, we can no longer eat out as much as we did, (I'm talking probably 4 or 5 nights per week, if you count the nights I brought home takeout!) With no more big commission checks coming in, I had to face reality. That old schedule just wouldn't fit into our budget!
Obviously, I just couldn't avoid going back to cooking. However, I was determined that cooking would be simpler; no more preparing meals that took half the day to make, and half my pots and pans to bake! Whenever possible, I would find ways to make easy, one-dish dinners. I have been able to come up with some that we love, and that I don't hate cooking. With that in mind, I decided that I would occasionally share my recipes with you; hence, the above title, :Tasty Tuesday.
4 boneless, skinless chicken breast halves
4 to 5 carrots. peeled and sliced about 1/4 inch thick
2 potatoes, sliced 1/4 to 3/8 inch thick
1 can cream of chicken soup
1/3 can of water
3/4 cup shredded cheddar cheese
1/2 cup bread crumbs
2 tablespoons of butter, melted
1 2 qt. casserole dish (round or 9' x 9'
Preheat oven to 400 degrees
Spread sliced carrots on bottom of casserole dish. Add sliced potatoes. Place chicken breasts on top of potatoes and carrots. Season to taste with pepper and garlic powder. (I don't use salt because the soup has salt in it.) Mix cream of chicken soup and water; pour over chicken. Sprinkle shredded cheddar cheese on top. Brown bread crumbs in melted butter. Spoon over cheese. Cover with non-stick aluminum foil. Bake at 400 for 1 hour to 1 hour and 15 minutes, until carrots and potatoes are no longer crunchy. Serve with a salad and warm French bread or biscuits. Makes 3 to 4 servings.