POTATO-TOPPED CHICKEN CASSEROLE
A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.
Nutrition Facts : Calories 412 calories, Fat 20g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
CHICKEN AND POTATO CASSEROLE
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Provided by kimw37
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g
POTATO-TOPPED CHICKEN CASSEROLE
I found this in my June 2009 issue of TOH's Simple and Delicious. I am posting until I try it - recipe says it is a great freezer meal - can be frozen up to 3 months (and is $1.75 a serving according to them). :) I'll give it a whirl! **serving size is 2 casseroles, 6 servings each approx.
Provided by Mommy Diva
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in a dutch oven and cover with water bringing to a boil.
- Reduce heat; cover and simmer for 15 - 20 minutes (or until tender).
- Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until no longer pink; drain.
- Stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil.
- Reduce heat and simmer uncovered for 6-8 minutes or until thickened.
- Divide mixture between two greased 13 x 9 inch baking dishes.
- Drain potatoes placing in a large bowl then add milk and butter; mash until smooth.
- Stir in cheese and spread over chicken mixture.
- Cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow).
- Bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; ENJOY!
- TO USE FROZEN CASSEROLE:.
- Thaw in the refrigerator overnight.
- Remove from refrigerator 30 minutes before baking; Bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.
CHICKEN & POTATO CASSEROLE
I made up this recipe using what I had in the kitchen. It is a new family favorite! Super simple...and delicious!!
Provided by Kyleen_03
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
CHICKEN POTATO CASSEROLE
Make and share this Chicken Potato Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
- Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture.
- Sprinkle with remaining cheese and potato chips.
- Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.
- To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
- Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry.
- To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.
- Then top with crushed potato chips and bake 5-10 minutes longer.
Nutrition Facts : Calories 374, Fat 22.9, SaturatedFat 12.7, Cholesterol 79.9, Sodium 516.9, Carbohydrate 20.9, Fiber 1.3, Sugar 0.4, Protein 21.4
POTATO CHIP CHICKEN CASSEROLE
This is a chicken casserole with a crispy crunchy potato chip topping. It is easy to make and tastes wonderful.
Provided by PAULADONNIELLE
Categories Main Dish Recipes Casserole Recipes Rice
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 35.8 g, Cholesterol 72.5 mg, Fat 45 g, Fiber 2.8 g, Protein 23.7 g, SaturatedFat 11.3 g, Sodium 851.6 mg, Sugar 2.4 g
SLOW COOKER LOADED CHICKEN AND POTATO CASSEROLE RECIPE
Steps:
- Spray slow cooker with non-stick cooking spray.
- Spread half of the cut potatoes in the bottom of the slow cooker.
- On top of the potatoes, spread the diced chicken in a single-layer.
- Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
- Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
- Pour heavy whipping cream evenly over the casserole.
- Place the lid on top and cook on low heat for 6-8 hours.
Nutrition Facts : Calories 566 kcal, Carbohydrate 28 g, Protein 37 g, Fat 34 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 144 mg, Sodium 722 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
LOADED BAKED POTATO & CHICKEN CASSEROLE
Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.
Provided by bsmith1
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
- Add potatoes to bowl and allow to marinate for 10 minutes.
- Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
- Coat baking dish with cooking spray.
- Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
- Fry bacon and set aside to drain.
- Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
- Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
- Crumble the bacon, grate the cheese, and chop the green onions.
- Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
- Add fresh green onions before serving.
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