Author: Canadian Living

  • Portion size 3 servings
  • Credits : Diane Prosser


  • 1 cup boiling water
  • 2 chicken bouillon cubes
  • 4 medium potatoes peeled and thinly sliced
  • 3 small sweet potatoes peeled and thinly sliced
  • 1/2 onion thinly sliced
  • 1 can mushroom soup
  • 1/2 cup dried cranberry
  • 2 cloves garlic minced
  • 2 teaspoons summer savory
  • 1/2 teaspoon paprika
  • 3 chicken breasts
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground


Preheat oven to 350 F. Butter an 8 x 8 casserole dish. In a bowl add hot water and boullion cubes, set aside until dissovled. Meanwhile arrange potatoes, sweet potatoes and onions in the bottom of the casserole.Sprinkle with salt and pepper.Sprinkle dried cranberries over potato/onion mixture. Top with chicken breast and season with pepper. Mix mushroom soup, garlic,Summer Savory, and paprika with the dissolved boullion cubes. Pour over the top. Cover and bake for approximatly 40 minutes remove lid the last 10 minutes
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Chicken Cranberry Casserole