Green beans -frozen or canned (I used frozen)
Potatoes, chopped and rinsed* -
Chicken breasts - fresh or thawed
Stick of butter or margarine - melted
2 pkts - Italian Dressing & Recipe mix
The number of chicken breasts depends on the number you are feeding and the size of your casserole dish. I prepared 3 breasts and since I prepared extra green beans (2 pkgs) and potatoes, I used my 11x14 casserole dish rather than a 9x13.
Placing my chicken breasts down the middle of the greased dish, the chopped potatoes filled one side of the breasts and the beans the other. I drizzled the melted butter over the chicken, beans and potatoes; then sprinkled the Dressing/Recipe mix packet over the contents of the dish. too.
Cover the casserole dish with aluminum foil and bake at 350 degrees for 1 hour. I always recommend that you temperature probe the chicken and fork test the potatoes for doneness.
Note: Originally, I prepared this with only one packet of the Italian Dressing & Recipe mix. Although, the outcome was really good, we decided we wanted more seasoning, so now we opt for two packets.
* Any variety of potato will work in this dish; I used regular russet potatoes. I don't peel my potatoes since that is where the nutrients are, but it's cook's choice how you prepare yours.
In the future, I plan to substitute other vegetables, like broccoli and cauliflower for the green beans.
The original recipe was found on Pinterest and (I believe) the source was