Italian Chicken Potatoes And Squash Bake Recipes

CHICKEN AND POTATO BAKE

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

ITALIAN CHICKEN, POTATOES, AND SQUASH BAKE

Steps:

• Combine first 5 ingredients in oblong glass baking dish (or whatever you have).
• Drizzle with dressing so that everything is covered.
• Sprinkle with pepper.
• Cook at 375 for about an hour (or until veggies are tender and chicken is no longer pink).

CHEESY CHICKEN AND SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
• Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
• Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
• Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
• Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
• Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
• Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.

ITALIAN CHICKEN AND SQUASH

Steps:

• In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
• Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
• In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
• Arrange the chicken over the top of the potatoes, skin side down.
• Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
• Return to oven for an additional 30 minutes.
• The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

ITALIAN CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 400.
• Spray 11 X 9 casserole dish with cooking spray.
• Cut chicken into bite size pieces, and place in casserole dish.
• Cut potatoes in large bite size pieces and place in casserole dish.
• Place carrots in casserole dish.
• In a separate bowl mix soup, seasoning and water. Pour over Chicken, potatoes and carrots and toss until everything is covered in sauce.
• Bake uncovered for about 45 minutes, until chicken and potatoes are cooked thoroughly.

POTATO AND SQUASH CASSEROLE

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.