I am typically one of those people who makes a big mess when she cooks and I actually like to make up recipes from scratch. This is not one of those recipes. In fact, though I made it up, it is super-easy because it is made from pantry and freezer items. It is filling, can be stretched to feed extras, is a comfort food and a one dish meal, and it costs about $1.00 per serving. I like to serve it with a salad and dinner rolls or fresh bread from the oven. I am giving you the large version that I always fix, which serves 10-12 normal people and less Campbell teenagers, but it can be easily adjusted down to serve less people.
Chicken Au Gratin Casserole
4 boxes au gratin potatoes and ingredients listed on box to prepare
dried minced onions
dried parsley flakes
fresh ground pepper to taste
6 boneless skinless chicken breasts, thawed
In large lasagna size pan, place all the potatoes and add the ingredients listed on the box.
Place chicken breasts in mixture.
Sprinkle with dried onion and parsley; add pepper.
Bake at 375 degrees for 1 to 1 1/4 hours, covering with foil if it gets too brown. Allow to sit 5 minutes and serve. I have also covered this in foil and placed in my oven on 200 degrees and allowed to bake for several hours so it would be ready when we came in from church. You can also prepare this as directed and then place in a crock-pot on low. For variety, try the scalloped potatoes or the ones with bacon bits added. You can also replace the chicken with several cups of leftover ham.