Chicken Potato Bake

1 (3 pound) broiler or fryer chicken, cut up *
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian dressing *
1 Tblsp. Italian seasoning
1/2 to 3/4 cup grated parmesan cheese

Place chicken in a greased 9x13 baking dish. Arrange potatoes around chicken. Drizzle with dressing, sprinkle with Italian seasoning and parmesan cheese. Cover and bake at 400 degrees for 20 minutes. Uncover and bake 20 to 30 minutes longer or until potatoes are tender and chicken juices run clear.

This was a very easy dinner to prepare. I remember making it for the first time back when Tyler & I were newlyweds, and how happy I was when Tyler commented on how good it was. *I've used chicken breasts and tenders with this recipe and they've all turned out very good as well. I've also used ranch dressing in place of the Italian. YUM!!

Peachy Strawberry Salad

1 (3 oz.) package strawberry jello
1 cup boiling water
1 (6 oz.) can lemonade concentrate
1 (8 oz.) carton Cool Whip
1 (16 oz.) can sliced or diced peaches, drained*

Dissolve jello in boiling water. Add lemonade concentrate and chill until slightly thickened.* Fold in Cool Whip, then peaches. Pour mixture into 9x13 pan and chill until set. Cut into squares and serve.

*I've never used fresh peaches with this recipe, but I'm sure this recipe would be just as tasty. I also just set the lemonade on the counter until it's completely thawed before I add it into the jello. This is a VERY refreshing salad to have. I made it for a retirement party that my sister & I put on for our Mom last summer, and it was a big hit! :)