for more flavor, try using chicken broth instead of water. and/or ..Robert wrote:Did not grow up with one.
I cooked 4 frozen chicken breasts in 20 minutes. Cleaned and sectioned russet potatoes. Cooked the potatoes with a can of cream of chicken soup and 2 cups water. Potatoes cooked in about 20 minutes. Added 2 chopped chicken breasts and a can of carrots because I did not have any raw. Cooked for an additional 10 minutes.
Was good, but needed a little more flavor. Will add more seasoning next time, but boys liked it. Not enough left for the wife to try after we ate, so it must have been good.
use a whole chicken; my elders believed a lot of flavor comes from bones, and “the whole bird.”
i think i agree. plus, you can use that broth, too.
essentially the same for chicken and noodles.
i learned to cook a whole chicken long enough ahead of time for it to cool, before removing the meat, to save my fingers from the hot chicken. it takes a little more planning. but, ‘way easier on fingers.