I love this easy one dish meal recipe. By coating just the top of the chicken, the meat stays moist and tender and you avoid the soggy coating on the bottom.
Prep Time: 15 minutes
Ingredients:
- 1/4 cup dried bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 egg, beaten
- 1 (24-30 ounce) package frozen hash brown potatoes, thawed
- 10 ounce can cream of chicken soup
- 1/2 cup milk
- 1 cup sour cream
- 1 cup grated Monterey Jack cheese
- 1 red bell pepper, chopped
- 6 boneless, skinless chicken breasts
Preparation:
Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate. Place egg in small shallow bowl; beat well.
In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6
