RECIPE FOR I DON'T KNOW AND I DON'T CARE RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the mixed vegetables and mushroom soup. Set aside.
• Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, then simmer over medium heat until tender, about 5 minutes. Drain and set aside.
• Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned, stirring to break up large lumps. Drain excess grease from the beef and place in the bottom of a 9x13 inch baking dish. Pour the vegetable mixture over the beef, then arrange the potato slices over the vegetables. Season with salt and pepper. Sprinkle cheese over the top.
• Bake uncovered for 25 minutes in the preheated oven, until cheese is melted and the dish is heated through and bubbly.

Steps:

• Preheat oven to 325 degrees. Take a 9 x 13 baking dish and spray with cooking spray. Have a piece of aluminum foil ready to cover your baking dish also sprayed with cooking spray.
• Slice your onion ... I cut mine in half and then slice ... just throw the half slices all over the bottom of the dish (onions become a bed so that the chicken does not stick to the dish), add mushrooms and carrots.
• Take the Zesty Italian Dressing pour 3 or 4 Tbsp into baking dish. Then add the minced garlic, Worcestershire sauce and liquid smoke to the dressing. Shake it all up together and mix well.
• Rinse and pat dry the chicken breasts and place on top of onions in the baking dish. Place your bay leaves in the dish. Pour the Zesty Italian Dressing mixture over the top of the Chicken.
• Take your aluminum foil and cover your baking dish. Place the dish in the oven and bake for 30 to 45 minutes depending on the thickness of the chicken breasts ... you can substitute thighs if you prefer.