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Country Chicken with Mushrooms and Stuffed Baked Potatoes

Traci Taylor

I think you’ll agree that any recipe with the word “country” sounds savory and wholesome and this doesn’t disappoint.  Also, if you’re like me and not a huge fan of baked potatoes, you definitely need to try to the stuffed potatoes.  They’re my new favorite way to eat potatoes.

Country Chicken and Mushrooms:


  1. 3 tablespoons of Mrs. Dash® Garlic & Herb Blend
  2. 4 boneless, skinless chicken breasts
  3. 1 lb mushrooms, wiped or washed and cut in half
  4. 2 Tbs olive oil


Heat oven to 450 degrees. Place chicken breasts and mushrooms in 2 separate bowls. Toss each with 1 Tbsp. olive oil and 1 1/2 Tbsp. Mrs. Dash® Garlic & Herb Blend. Place each in separate ovenproof casserole dishes and bake 35-40 minutes. Plate chicken and sprinkle with mushrooms and pan juices.

Stuffed Baked Potatoes:


  1. 2 Tbs Mrs. Dash® Original Blend
  2. 2 large warm baked russet potatoes
  3. 2 Tbs olive oil
  4. 1/4 cup red onion, chopped fine
  5. 1 stalk celery, chopped fine


Bake potato in microwave or oven. Slice potatoes in half. Scoop pulp into a bowl, leaving 1/4 of potato around skin. Heat a small sauté pan over medium heat. Add 1/2 Tbsp. olive oil, sauté onions and celery until cooked. Toss into potato pulp with remaining olive oil and Mrs. Dash® Original Blend. Mix and stuff into the reserved potato skins.

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