Cream Of Chicken Potato Bake Recipes

CREAMY CHICKEN AND POTATO BAKE

Steps:

• Preheat the oven to 200C/400F.
• Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
• Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
• Add the cooked chicken and spinach and heat through until the spinach wilts.
• Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
• Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
• Top with fresh thyme before serving.

CREAMY CHICKEN POTATO BAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix salt, pepper, garlic powder, flour, oregano, and parsley in a ziploc bag. Add chicken and shake to coat.
• Add potatoes and toss to mix.
• Grease cassarole dish and put in chicken and potatoes.
• Mix yogurt, cream, milk, and mayo in a bowl. Pour over chicken and potatoes.
• Bake for 60 minutes, stirring every 15 minutes. Dish is done when potatoes are tender.

CREAM OF CHICKEN POTATO BAKE

Steps:

• In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle with salt and pepper lightly. Repeat process until all potatoes and onions are used.
• Combine soup and milk; whisk till blended; pour over potatoes.
• Cover and bake at 325° for 45 minutes till hot and bubbly and potatoes test tender with a fork.

GRANDMA'S CLASSIC CREAMED CHICKEN OVER BAKED POTATOES

Steps:

• Potatoes -- I always bake mine ahead, cut in half and just heat up in the microwave before serving.
• Bechemel -- In a small sauce pan, add the butter and bring to medium heat. Melt the butter and then whisk in the flour. Mix well to combine and cook a couple of minutes to loose the flour taste. Slowly whisk in the milk or cream and and bring up to a low boil until thickened. You can set this off to the side.
• Vegetables -- In a large sauce pan, add the olive oil and bring to medium / medium high heat. Add the celery, onion and red pepper and cook 2-3 minutes, then add in the mushrooms and cook another 5 minutes under the vegetables are tender.
• Chicken -- Now, I cook my chicken ahead or I use leftover chicken, so please make the chicken anyway you want. I usually oven roast a couple of bone in breasts, seasoned with just olive oil, salt and pepper, 375 for 40-45 minutes (depending on the size).
• Reduce the heat to medium low, add in the chicken, peas and bechemel sauce and cook until everything is heated through. Taste for seasoning (salt and pepper) and add the parsley. If the sauce is a bit thick, add a little more cream or milk. I like a nice thick sauce, but it is up to you.
• Potato -- Since I make mine ahead, just microwave for a minute to heat up. If you just baked them, follow the directions below.
• Serve -- Take the potato, slice it in half and lightly use a fork and break up the inside of the potato, don't take any out, just mix it up a bit.
• Then top with a few spoons of the chicken over the potato. Top with the cheese and enjoy. You can also put under the broiler, microwave or oven for just a few minutes to melt the cheese. It is just a garnish. And the heat of the sauce will melt the cheese all on it's own. Serve with a fresh salad for a nice easy CLASSIC dish.
• Note: Baked Potato Time is not included in Prep Time.

CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

CHICKEN & POTATO CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
• 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
• 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
• 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
• 5. Season with salt & pepper to taste.
• 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

CREAM OF CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees.
• Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl.
• Spray the bottom and sides of a casserole dish with cooking spray.
• Pour 1/2 soup mixture on bottom of caaserole dish.
• Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture.
• Pour remaining soup mixture over chicken breasts.
• Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly.
• Bake at 350 degrees for 90 minutes.
• Let stand 5-10 minutes before serving.

CREAMY CHICKEN-POTATO BAKE

Steps:

• Heat oven to 375°F. Spray 2 1/2-quart baking dish with cooking spray. In large microwavable bowl, microwave cream cheese spread and milk uncovered on High 1 to 2 minutes, stirring halfway through, until mixture can be stirred to smooth consistency. Stir in salt and pepper.
• Heat roasted red potatoes and green beans in bags in microwave on High 5 minutes. Add to cream cheese mixture, along with chicken.
• In small bowl, mix bread crumbs and butter.
• Spoon potato mixture into baking dish; top with bread crumb mixture. Bake 35 to 40 minutes or until bubbly and golden brown. Cool 5 minutes before serving.