Barbara's Panko Crusted Chicken With Potatoes Cheese and Onions

I made this on a whim. I hope you enjoy it as much as we did. Make sure the potatoes and onions are sliced thin or they may not be cooked to your liking. Enjoy :) Prep time does not include refrigeration time.

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 1 casserole

Ingredients

• 4  boneless skinless chicken breasts
• 16  ounces light sour cream
• 1 (1 1/4ounce) package  onion soup mix
• 1  cup milk
• 4  large  red potatoes, sliced 1/4-inch thick
• 1  small onion, sliced 1/4-inch thick
• 2  tablespoons olive oil
•  salt and pepper
• 2  cups cheese, shredded, I used a Mexican blend
• 1 1⁄2 cups panko breadcrumbs

Directions

1. Rinse chicken breasts and set aside.
2. Combine sour cream and onion mix as indicated on package.
3. Combine 1 cup sour cream/onion mixture with 1 cup milk; stir until mixed well.
4. Pour mixture in a large zipper top baggie; add chicken.
5. Refrigerate overnight or at least 4 hours.
6. Take chicken out of refrigerator at least 1/2 hour before preparing recipe.
7. Preheat oven to 350 degrees Fahrenheit.
8. Slice potatoes and onion.
9. Place potatoes and onion in a medium sized bowl; toss with olive oil, salt, pepper, and shredded cheese.
10. Place the potato mixture in a large baking dish.
11. Put the Panko bread crumbs in a shallow bowl.
12. Take the chicken out of the sour cream mixture, wiping off the excess as you go.
13. Press into Panko bread crumbs until fully coated on both sides.
14. Place on top of the potato/onion mixture.
15. Bake for 1 hour at 350 degrees Fahrenheit.