- 2 medium russet, white or yellow-flesh potatoes or 4 to 5 small red potatoes
- 2 chicken breasts (6 to 8 ounces each) or
- 8 to 10 chicken tenders
- 1 packet dry onion soup mix
- 1 cup water
- 4 slices Swiss cheese
- 1 cup canned fried onions
Cut potatoes in half lengthwise; slice across into 1/4-inch-thick half moons. On separate cutting board, cut chicken into 1/2-inch strips. If using tenders, it is not necessary to cut them. In a 1-quart microwave-safe dish, combine chicken, soup mix and water, stirring until combined. Arrange potatoes on top of chicken in single layer. Top with cheese. Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam. Sprinkle with fried onions. Serves 4.
Onion soup mix is the seasoning secret for this quick and easy casserole. Canned fried onions add a crunchy topping.