2 whole chicken breasts, deboned
6 yellow potatoes
6 carrots
2 c. Stove Top Stuffing, chicken flavored
1 can cream of mushroom soup, 10 3/4 oz.
1 lg. onion
5 slices American cheese
1 egg
Bread crumbs
1 med. casserole dish

In medium casserole dish (10x10 inch), quarter chicken into four pieces. Beat 1 egg in bowl, dip chicken in egg, roll in bread crumbs. Place in casserole dish. Cover with slices of cheese. With skin on, cut 6 potatoes into 6 pieces each. Skin 6 carrots and cut into quarter strips. Chop 1 onion. Add all ingredients into casserole dish. Now add 1/2 cup water to mushroom soup, stir together and pour into dish.

Next, cook Stove Top Stuffing, let cool. Roll into 2-3 inch balls. Place 1/2 of them into potatoes. Sprinkle whole dish with garlic powder, parsley, pepper and bread crumbs.

Preheat oven to 375 degrees. Cook for 45 minutes. Check potatoes. When potatoes are soft, remove lid for 15 minutes, until top layer becomes dry and crunchy.