6 skinless, boneless chicken breast halves
8 large potatoes, peeled and cubed
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can chicken broth
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (10.75 ounce) can condensed chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Place chicken in a large nonstick or water-based skillet; cook over medium heat for 5 minutes, or until no longer pink when center of bone is touched. Remove chicken from skillet and discard skin.
Place potatoes in a large, shallow dish or platter. In a small bowl combine cream of chicken soup, chicken broth, oil, onion, chicken broth, flour, parsley, oregano, basil, melted butter, salt and pepper.
Cover bowl and refrigerate until serving. Serve with foil or dishcloth or plastic wrap.
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