This is one of my favorite recipes from my childhood. Now that I’m the cook, I love how it includes two vegetables with the protein, all cooked in one easy-to-clean dish. It’s not complicated, but it does take awhile to bake. So plan ahead!
Ingredients
Vegetable Mixture
1/4 cup butter, melted
3 cups potatoes, peeled and sliced
2 1-lb. cans whole kernel corn, drained
1 tsp. salt
1 tsp. dried basil leaves
1/4 tsp. nutmeg
Chicken and Crumb Mixture
3/4 c. graham cracker crumbs
1 tsp. salt
1 tsp. dried basil leaves
1/3 c. butter, melted
2 lb. chicken tenders
Preparation Instructions
Preheat oven to 375 degrees. Add 1/4 cup melted butter to 9×13 baking dish. Add potatoes and corn. Sprinkle with salt, basil and nutmeg. Set aside.
In separate dish, combine graham cracker crumbs, salt and basil. Dip chicken in butter then crumb mixture. Place chicken on top of vegetable mixture. Cover tightly with foil. Bake 70 to 75 minutes or until chicken and vegetables are fork tender. Remove foil and bake 10 more minutes.