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Chicken & Sweet Onion Casserole

I like the flavor of this casserole and make it with the potatoes for my other family members to enjoy. I don't tolerate the starch in potatoes so I simply enjoy the chicken, onions and sauce. The best part about this casserole is there is no pre-cooking. All the ingredients go in one baking dish for easy cooking, easy clean-up.

Ingredients:
3 to 4 boneless, skinless chicken breast halves
3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced 1/4 inch thick
3 to 4 medium Vidalia sweet onions, peeled and sliced 1/4 inch thick
8 ounces sliced mushrooms
1 10.75 ounce can low-sodium condensed cream of mushroom soup
1/4 cup plain yogurt
1/4 cup chicken broth
salt, pepper, and paprika, to taste

Directions:
Pre-heat oven to 350 degrees.

In the bottom of a two-quart casserole dish layer the potatoes, onion, mushrooms and chicken. Sprinkle with salt and pepper to taste.

In a small bowl combine the condensed soup, yogurt and chicken broth. Pour over casserole ingredients. Sprinkle with paprika. Cover casserole tightly with foil (or use lid) and bake for 1 hour. Allow to stand at room temperature 5-10 minutes and then serve. Delicious!