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    You are in: Home / Recipes / Myrtle Nelson's Chicken Potato Bake Recipe
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    Myrtle Nelson's Chicken Potato Bake

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on June 01, 2009

      I love this recipe too! I use bone-in skinless chicken breasts for this one and use olive oil instead of the vegetable oil. I love to serve this meal with a big green salad and ranch dressing. The extra ranch is great for dipping the potatoes in ...and the chicken too!

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    • on May 04, 2005

      This resulted in a tasty, healthy family meal. I used boneless, skinless chicken breasts, and skinless thighs. The chicken came out a nice light golden color, and the spice blend on both the chicken and the potatoes was delicious. I think next time I'll put the potatoes in first for a bit or increase the heat, after the posted cooking time they were done, but 'just', and I like my roasted potatoes a little crispy. Other than that the recipe was great.

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    Nutritional Facts for Myrtle Nelson's Chicken Potato Bake

    Serving Size: 1 (446 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 636.3
     
    Calories from Fat 169
    26%
    Total Fat 18.8 g
    28%
    Saturated Fat 3.2 g
    16%
    Cholesterol 120.6 mg
    40%
    Sodium 1508.1 mg
    62%
    Total Carbohydrate 68.3 g
    22%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.3 g
    21%
    Protein 46.5 g
    93%

    The following items or measurements are not included:

    seasoning salt

    seasoning salt

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