This is so easy to make, and you couldn't wish for juicier chicken!
2 large boneless skinless chicken breast halves
rotisserie chicken seasoning
salt and black pepper
garlic salt
1-2 cans of low sodium chicken broth
3 Yukon Gold potatoes, cut into wedges (I prefer skin on)
1 can of green beans, or about a cup of fresh ones
about 2/3 cup scalloped carrots
Rub rotisserie chicken seasoning and garlic salt on both sides of chicken breasts. Place chicken in dutch oven or other large pot. Add vegetables. Cover all ingredients with chicken broth. If 2 cans isn't enough to cover everything completely, add water until everything is submerged. Lightly sprinkle with pepper. Bring to a boil over medium-high heat. Cover and reduce heat, simmer 15-20 minutes or until chicken is cooked through. I like to mash the potatoes, but they're nice and tender and can be served without mashing as well. Just add salt to taste.
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