4 boneless, skinless chicken breasts
1 envelope chicken gravy mix
Dash pepper
1 10-oz pkg frozen peas
3 10.75 cans cream of chicken soup
1 small onion, chopped
2 c. potatoes, cut up
1 c carrots, sliced
Place chicken breasts in a single layer in a large baking dish. In a separate bowl, mix all remaining ingredients, and pour mixture over the chicken breasts. Cover with foil. Bake at 350 for 90 minutes.
*the original recipe says 325 for 3-4 but it was way over cooked in my opinion. This time and temp works for me. However, just one time my carrots and potatoes were still a little crunchy, so you could take out the chicken and continue cooking for a little bit longer.
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