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Creamy Chicken & Potatoes

Boil chicken in a cooking pot for ten minutes; drain. Place chicken in a large electric skillet, season with lemon juice, Lawry's and pepper. Add cubed potatoes. Cook on medium heat for about fifteen minutes. Add cream of potato soup and 1/4 C water (or more as desired); stir. Add more freshly ground pepper to taste. Add sliced mushrooms on top of chicken; allow mushrooms to steam-cook for several minutes before stirring into chicken-soup mixture. Simmer for ten or fifteen minutes, and then serve.


Variation: Make the dish using skinless chicken and/or fat-free cream of potato soup.


Featured in the Recipes-on-a-Budget Cookbook.


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