Directions:
- In a small bowl, combine soup mix and water; pour half into a large resealable plastic bag. Add chicken. Seal bag and toss to coat. Pour the remaining soup mixture in another large resealable plastic bag. Add potatoes and onion. Seal bag and toss to coat.
- Drain and discard marinade from chicken. Transfer to a greased 13-in. x 9-in. baking dish. Pour potato mixture over chicken.
- Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a meat thermometer reads 170°, stirring vegetables occasionally. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.78 Kcal (560 kJ) | ||
| Calories from fat | 11.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Cholesterol | 25.09mg | 8% | |
| Sodium | 158.47mg | 7% | |
| Potassium | 659.25mg | 14% | |
| Total Carbs | 20.42g | 7% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 11.01g | 22% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.09 Kcal (268 kJ) | ||
| Calories from fat | 5.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 2% | |
|---|---|---|---|
| Cholesterol | 12.02mg | 8% | |
| Sodium | 75.92mg | 7% | |
| Potassium | 315.84mg | 14% | |
| Total Carbs | 9.78g | 7% | |
| Sugars | 1.23g | 10% | |
| Dietary Fiber | 1.38g | 12% | |
| Protein | 5.27g | 22% | |
| Vitamin C | 5.8mg | 20% | |
| Iron | 0.5mg | 6% | |
| Calcium | 11.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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