4 skinless, boneless chicken breast halves - cut into 1/2 inch pieces
1/2 cup heavy cream
1 (6.5 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can milk
1 (10 ounce) package frozen diced potatoes, thawed and drained
1 onion
2 cloves garlic, chopped
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon salt, or to taste
1 pound frozen potatoes, thawed and drained
1/2 cup dry bread crumbs
1/2 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine cream of mushroom soup, milk, potatoes, onion, garlic, thyme, salt, pepper and nutmeg. Mix well. Stir in chicken and potatoes. Place in 4 quart pot and heat for 1 hour.
Stir potatoes and onion into pot, mix well and cook through until tender. Stir in melted butter and simmer over low heat until potatoes are tender, 10 to 15 minutes.