Tasty Tuesday -- Italian Chicken Veggie Bake

So my friend Cassie emailed me this recipe last week. I still haven't had a chance to try it, but it sounds freakin' good and easy! The only problem I see with feeding it to my family is that Shane is a total wimp when it comes to canned vegetables. I think I might try this with just the chicken and potatoes and then broil some Asparagus for a side dish. Or, I could always do the standard salad loaded with lots of raw veggies to fulfill his desire for crunchy vegetables.

What's also great about this recipe, is that if you have any leftover chicken, you can easily use it for making chicken salad for the next night. You know, the kind with chicken and lettuce and veggies, not the creamy sandwich kind. There really should be a better distinction between the two. I would also probably use any leftover chicken for some soup as an appetizer for another dinner. But anyway, here is the recipe she sent me:

"I'm not sure if this is under $5 or not....I know I spend less than that on it, but I buy everything w/ coupons and on sale.

Italian Chicken & Vegetable Bake

4-6 chicken breasts

3 potatoes, peeled and cubed

1-2 cans cut green beans, drained and rinsed

1 small onion, coarsely chopped

½ bottle Italian dressing (the cheap generic works just as well)

Line a 9x13 pan with aluminum foil with enough hanging over the edges to cover the top (or use a baking bag). Place chicken, potatoes, onions, and green beans in pan. Cover with dressing. Cover pan with the remaining foil. Bake at 375 degrees for an hour or until chicken is cooked through.

Notes: You can also make this with pork chops (it tastes just as yummy-that is how mom makes it, but I just prefer chicken), and the onion and potatoes are optional (sometimes I'm in a hurry and don't want to take the time to peel them, so I just add extra green beans). "