CHICKEN AND POTATO BAKE
Whip up a Chicken and Potato Bake for an easy dinner any night of the week!
Provided by Blair Lonergan
Categories Dinner
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
- Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
- Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
- Place chicken on top of the butter. Season with salt and pepper.
- In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
- Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g
GRANDMA'S CHICKEN CASSEROLE
From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.
Provided by kellyclark82
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
- Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
- Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
GRANDMA'S CLASSIC CREAMED CHICKEN OVER BAKED POTATOES
This is not all that unique and really nothing special, but it is just GOOD comfort food. It was my Grandma's recipe, although I am sure she got bits and pieces from combining other classic recipes. One night Grandma was making the chicken, but when she went to make the biscuits, she was out of flour. So ... potatoes was the answer. We all liked it so much, that is how we always made it from then on.
Provided by SarasotaCook
Categories Chicken
Time 30m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 15
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.
GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®
My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.
Provided by saraeudy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g
GRANDMA'S FAVORITE CHICKEN
My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g
BAKED CHICKEN, POTATO, AND BACON CASSEROLE
How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.
Provided by Tanja A
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
- Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 33.2 g, Cholesterol 62.1 mg, Fat 16.2 g, Fiber 3.2 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 222.4 mg
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