Ingredients:

• 5 cups MountainKing® Butter Gold Potatoes (5 medium potatoes), cut into 1 inch dice
• 1 cup chopped yellow onion
• 2 cans cream of mushroom soup (undiluted)
• 1 cup sour cream
• 3 skinless boneless chicken breasts (can be substituted with pork chops)
• 1 tablespoon vegetable oil
• 1 Tablespoon chopped parsley
• Salt and pepper

Directions:

1. In greased 9" x 13" baking dish, place potatoes
   and onions. Sprinkle with salt and pepper.
2. Mix soup and sour cream together and pour over potato mixture.
3. Cover and bake at 375 degrees for 30 minutes.
4. Cut chicken into 1 inch pieces, toss with salt and pepper. Sautee chicken in skillet with vegetable oil
   4-5 minutes over med-high heat. Combine chicken with
   casserole coating chicken in sauce. Cover and bake
   for an additional 45 minutes. Bake uncovered for last 20 minutes.
5. Remove from oven and allow to cool 10 minutes.
6. Sprinkle with chopped parsley, salt and pepper if needed and serve.
   
   Yield: 6 servings