Opening a few cans of baked beans and heating them with some sliced hotdogs is the standard method for preparing franks and beans. Not exactly what you would serve to dignitaries who are coming. However, by including some raw vegetables, simple beans, and premium beef hot dogs, we can create something that is considerably healthier, similarly delicious, and just as cozy. Champagne should be served with buttered toast!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- 4 potatoes, thinly sliced
- 1 pound boneless skinless chicken breasts, cut into cubes
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 onion, chopped
- ½ cup milk
- ¼ teaspoon garlic powder
- 2 cups frozen broccoli, carrots and cauliflower combination
- ½ teaspoon dried parsley
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried basil
- ⅓ cup grated Parmesan cheese
Instructions
- Heat oil in a large frying pan over medium-high heat. Add potatoes; cook and stir frequently until tender-crisp.
- Stir in chicken; cook and stir until browned. Reduce heat to medium; stir in condensed soup, onion, milk, and garlic powder. Arrange vegetables on top; sprinkle with parsley, marjoram, and basil.
- Cover and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat and stir in Parmesan.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 9 g |
| Protein | 40 g |
| Saturated Fat | 5 g |
| Sodium | 766 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly as directed, and it turned out OK. The potatoes kept sticking to my non- stick pan, so I has to watch them closely and I added water to them during cooking to soften the brown pieces on the bottom. They did add extra golden color to the meal. I think it could probably use extra seasonings because it was a little bland. The potatoes and veggies needed to be cooked a little longer because they were still a bit undercooked. I was worried it would be dry, but it was really creamy. My boys loved it though and ate seconds and thirds. They think it’s perfect as is, so I’ll keep making it as is! It will be part of our monthly menu from now on! Thanks for a great recipe.
I cooked the chicken first and seasoned it with dried basil, marjoram, garlic powder, and parsley. While that was cooking, I sliced the potatoes and parboiled them to soften a little (saw all of the comments about the food burning so I thought I’d take that step to ensure it doesn’t) and drained them. I removed the chicken from the pan and added my frozen veggies; I had a mix of carrots, broccoli, onions, and cauliflower. I sauteed and seasoned them. I cooked them long enough to soften up and then added the chicken and potatoes. I followed the directions with the liquids, milk, and cream of chicken condensed soup. This turned out delicious.
Thank for this easy to make and delicious recipe !
Quick, easy, and delicious.
I was not impressed by the final results. Bland even with adding extra seasonings.
Reminded me of a soup that was not well thought out.
Add salt. My daughter has celiac so I make my own chicken of _ soup. Very easy to fix in less than 30 minutes
This seems like a good recipe, but the potatoes over powered the dish. I might try again with less potatoes.
Omitted garlic – allergic – added mushrooms, canned corn and fresh summer squash in lieu of frozen vegetables. Very good! Husband really liked it and between the 2 of us we ate the whole thing! Will make again.
I made this as is. The recipe has good flavor. It was quick to make and better than something store bought. I would make this again. Great for a night when you don’t have a lot of time.
Not sure how large a pan this needs to get 4 potatoes crisp fried but my 14″ wasn’t nearly big enough. Took about 1:15 to get this cooked enough to eat. Very disappointed.
Loved the idea! Just a few small changes on my part: I peeled the potatoes, sliced them about 3/4″ & then cut them in half. I oven roasted them until done (separately seasoned). I personally feel about carrots the way most people feel about liver (which I love!) so I removed them from the veggie blend. I added sliced red bell pepper for color and diced Portobello for added flavor. To me these were minor tweaks. The original recipe sounded so good I had to try it & so glad I did.
We really liked it, I put more veggies in and a little more liquid.
This makes a decent portion, but it took longer than I’d like for a quick meal and it was pretty bland.
I had some leftover chicken breast and pork loin. I diced up both, threw in some diced Yukon Gold potatoes and a pack of frozen vegetables. I used cream of mushroom soup as that is what I had on hand. It came out really well. My wife declared it a keeper.
Did not make changes. Will make again. Delicious!
Very easy and fast! I used a shortcut and purchased the chicken already cubed. Doubled the recipe to feed 6. Came out with a bit more sauce than expected. Sauce is very flavorful! I will be making this again!
Excellent receive!!
Great dish! Just made it for the fam. I would change just two things about the recipe. A whole onion is too much in my opinion (I will make it with 1/2 next time). Also, like another reviewer mentioned, it takes longer than 5 minutes for the onions and broccoli to cook through (make sure you have a cover big enough for your skillet).
My family ate it, liked it, and said they would definitely eat it again!!! I am thrilled to have a new dish!!!
this is an easy fast dish and it is super yummy. I added a little Montreal steak seasoning to the potatoes as I cooked them and skipped the salt and pepper. very tasty dish! thank you for recipe.