Last Minute Chicken

Serves 4

Ingredients
2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/3 cup grated Parmesan cheese

1. Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and 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.

Results: I found this recipe on All Recipes, and based on the reviews, I was really expecting something spectacular. BLECH! This was gross. The boys wouldn't touch it, and neither would I, to be honest. My husband, on the other hand, really liked it. This was way more than four servings. As I was preparing it, I realized that and put half of the cut up veggies and chicken in the freezer. I'll find a different way to prepare the extras, in a way not related to this recipe at all.

Also, I have no idea why this was called "Last Minute Chicken", because it took well over an hour to make.