I got this recipe from Paula Williams, our singles ward's bishop's wife :) The proportions weren't specific so you can just kind of choose how much you want of each. I love to cook broccoli on the side and enjoy it with the sauce also.
Potatoes ( I usually do 6)
Chicken Breasts (about a lbs worth)
Baby Carrots (enough to even out the potatoes)
3 cans cream of chicken soup
1/2 soup can of milk
1 pkg of Italian salad dressing
Cut up the chicken into strips. Peel potatoes and keep whole. Cut the carrots in half. Mix the soup with 1/2 of a soup can of milk, more or less. You want a gravy consistency, not too runny. Add the package of Italian seasoning and mix together. Spray a 9x13 inch pan with nonstick cooking spray. Pour some of the soup into the pan, lightly covering the bottom. Place the potatoes and carrots in the middle of the pan and the chicken around the potatoes. Pour the rest of the soup onto the potatoes and chicken. Cover the pan with foil and put some holes in the top for steam. Cook at 350 degrees for 2 hours. I usually cook it for 3 hours, the whole time we are in church. You could probably cook it at 325 for 3 hours.