Creamy Chicken And Scalloped Potatoes Recipes

SCALLOPED CHICKEN AND POTATOES

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
• Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
• In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

ONE POT CHICKEN & SCALLOPED POTATOES | RECIPE

Steps:

• Preheat the oven to 375°.
• Cut the potatoes into thin slices, just under a 1/4" thick. Set aside until ready to use.
• In a large, oven-proof skillet (such as a cast iron skillet), heat 2 tablespoons of canola oil over medium-high heat. Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with seasoning and rub to adhere.
• Place chicken in the skillet, skin-side down, taking care not to overcrowd the pan and searing batches if necessary. Cook for 3-4 minutes until golden brown without jostling or moving. Turn chicken over and cook for an additional 2-3 minutes on the other side. Transfer chicken to a large plate, cover with foil and set aside until ready to use.
• Reduce the heat to medium, add the onion. Sauté for 5 minutes, or until softened. Add the garlic and sauté 1 minute more. Add the cream and using a wooden spoon, scrape up any browned bits on the bottom of the pan. Stir in the salt and pepper. Add the potatoes, stir, and allow the mixture to come to a simmer.
• Reduce the heat to maintain a gentle simmer, stirring often for 15 minutes or until the potatoes are tender enough to pierce with a fork. Stir in the Fontina cheese and fresh parsley. Nestle the chicken into the potato mixture skin-side up. Bake for 25 minutes, or until the chicken is properly cooked through. Serve and enjoy.

CREAMY CHICKEN AND SCALLOPED POTATOES

Steps:

• Prep:.
• Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
• Slice potatoes thinly as though for scalloped potatos.
• Slice the carrot the same thickness as the potatos.
• Chop boneless skinless chicken into bits sized pieces.
• Chop the broccoli into bite sized pieces.
• Chop 1 medium onion, or use about 3/4 cup of chopped onion.
• Cook:.
• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over this mixture.
• Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color, don't over do, just sprinkle it.
• Bake uncovered for about 1 hour at 350°F.