2 (4 ounce) cans instant chicken broth
3 cups hard-cooked, diced potatoes
2 teaspoons cornstarch
1 (15 ounce) can water chestnuts, drained
1 red onion, diced
1 tablespoon vegetable oil
salt and pepper to taste
4 boneless, skinless chicken breast halves
3 slices bacon
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix chicken broth and potatoes. Stir in cornstarch and water chestnuts. Pour this mixture into the bottom of a spray spray aluminum foil-lined 1-1/2 quart casserole dish. Season with peas, onions, garlic, salt, pepper and bacon. Spread this onto the bottom of the pan. Sprinkle steamed chicken out on top of this mixture.
Bake uncovered in the preheated oven for 12 to 15 minutes, until chicken is cooked through and no longer pink in the center.
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