Chicken With Julienne Cheesy Potatoes Recipes

CHEESY CHICKEN AND POTATO BAKE

Steps:

• Combine the milk and cheese soup, whisk until smooth. Reserve 1 cup of the cheese soup and set aside.
• Preheat oven to 350 degrees, and grease a 13X9 inch baking dish.
• Spoon 1/4 of the cheese soup mixture and spread across the bottom.
• Add a single layer of potatoes and season with salt,pepper,garlic powder, and onion powder.
• Spoon another 1/4 of the soup mixture over the potatoes. Repeat this two more times so that you have 3 layers of potatoes with soup on top. Season as you go!
• Cover tightly with foil, bake for 40 minutes.
• After 30 minutes, remove dish, uncover and top with the cooked chicken.
• Pour the reserved soup on top of the chicken.
• Cover and cook for an additional 15 minutes.
• Remove from oven and sprinkle shredded cheese and bacon on the top.
• Return to the oven, uncovered and bake for 5 minutes, or until the cheese is melted.

POTATOES AND CHICKEN FIESTA

Steps:

• Heat oven to 400° F. Stir Sauce Mix, boiling water and milk with whisk in 2-quart casserole. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

CHICKEN WITH JULIENNE CHEESY POTATOES

Steps:

• Set oven to 425 degrees F. Mix dry potatoes, sauce mix, water, milk and butter in a baking dish. Place in the oven for 10 minutes.
• Brown the chicken in a sprayed fry pan. Sprinkle lightly with seasoned salt and set aside. Cut chicken into bite-sized pieces.
• Fry mushrooms and onions until tender. Boil or microwave carrots in a little water until tender.
• Remove potato casserole from oven and stir in chicken and vegetables. Cover and bake for 15 minutes. Add 1/3 cup milk or water if it is too dry. Uncover and bake 5 minutes for a crusty top.

CHICKEN JULIENNE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
• Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

CHEESY POTATOES

Steps:

• Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

CHEESY CHICKEN BAKE WITH NEW POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Carefully lift the skin on the chicken thighs and spread the soft cheese between the skin and flesh. Sit the chicken in a roasting tin, skin-side up, and surround with the potatoes and halved tomatoes, cut-side up.
• Scatter the tomatoes with the garlic and a light sprinkling of sugar (this helps to bring out their natural sweetness). Scatter the thyme leaves and sprigs over the tin, season and drizzle with oil. Roast for 45 mins until the chicken and potatoes are cooked through with crisp, golden skin.