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Melanie's Creamy Chicken & Potato Casserole

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3 chicken quarters – with skin – washed and dried
4 tblsp olive oil
1 onion sliced

3 potatoes, cut into large chunks
1 tsp salt
½ tsp crushed black pepper
2 tsp paprika
1 tsp chicken spice
1 tsp sage
2 tblsp soft butter
1 minced garlic clove
1 tsp rosemary and olive spice
¼ cup cream (milk can also be used)
1 can cream of chicken soup
1 tsp kosher salt
1 tsp pepper
2 shakes Worcestershire sauce
Make a paste with the butter, salt, pepper, paprika, chicken spice, sage, garlic and rosemary and olive spice and place under the skin.
Rub the bottom of and oven proof dish with the olive oil and place chicken in the dish. Place potatoes around the chicken.
Place the onion slices over the chicken and season with salt, pepper and Worcestershire sauce.
Bake uncovered in preheated oven at 160 degrees for an hour till golden brown. (Check that the onions don’t burn).
Mix chicken soup with cream / milk and pour over casserole and bake another 15 minutes
Prepared, tried and tested by:  Melanie Kramar‎

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