Italian Chicken and Potatoes from Nikki S.

Italian Chicken and Potatoes


I can't believe I haven't posted this recipe yet! It's one of the easiest to make, and one of my favorites to eat. I've made it probably 3 times since I started this blog, but I just never got around to taking a picture of the finished product so I could post it. Well, today's the day!


I got this recipe from a Young Women's activity where we swapped favorite recipes and put them into books. This one came from Nikki S. (she's married now, so I guess she's Nikki C. now). I don't know if she even remembers bringing this recipe, but I've used it so many times. So, thank you, Nikki, for sharing!

4-6 red potatoes

4 chicken tenders or as much chicken as desired, cut into strips

1/3 cup parmesan cheese-grated

1 Tb Italian seasoning

1 bottle Italian dressing

In a casserole dish place cut potatoes and chicken.  Sprinkle Italian seasoning and dressing over mixture.   Spread cheese across the top.  Cover and bake at 400 degrees for 40 minutes.  (Brown potatoes can be used, but will need to be cooked longer).

I usually use half a bottle of Italian dressing and add a little water to keep the dish moist. I also don't usually cover it while it cooks, but this can make it more brown on top than you might like. It's better with red potatoes, but the brown ones work too. I usually just cut them into smaller pieces. 


This recipe is simple and can be altered to feed fewer or more people. You could even use different seasonings, make your own dressing to pour on top, etc. I've said it before, but I LOVE recipes that are easy to mix up and make your own. This one is definitely that way!


*Can also be made in the crock pot. Just dump it all in and cook as long as your crock pot needs to get the chicken all the way cooked.


Husband's Reaction: HE LICKED HIS PLATE CLEAN!!! . . AND THEN HE LICKED MINE TOO! haha silly husband.

Shannan's Potato Soup (from Mom again)

Shannan's Potato Soup

6 medium to large potatoes (or I used 10 small ones), peeled and cubed

1 cube butter (to cut down on fat and save money, I used only about 3/4 of a cube, and it turned out great!)

1/2 onion, chopped

1/2 c. flour

2 c. heavy whipping cream or half and half

1 pound bacon, cooked till crisp and then crumbled (I substituted about a fourth a package of pepperoni, cut up and crisped on the stove...worked great!)

1 tsp. Salt

1/4 tsp. Pepper

 Place potatoes in a large saucepan and cover with water (have it be about 2 inches over the potatoes). Bring to a boil and cook gently about 15-20 minutes (till tender). Drain a little bit of the water.

Meanwhile, saute onion in butter til onion is tender. Stir flour into butter. Slowly stir in 2 c. heavy whipping cream (of half and half) until smooth and thick. Add to potatoes and cook for a couple of minutes to thicken. (You may need to add a little more water if it is too thick---however you like it).

Then add salt, pepper, bacon, and cheddar cheese. I saved a little cheese to put on top. This way we could add as little or as much as we liked.

Served with a nice hunk of bread, and it's like you're eating at Zupas...or, according to my husband, better!

He gives it 5 stars. :)