Scalloped Chicken And Potatoes Elite Recipes

SCALLOPED CHICKEN AND POTATOES ELITE

Steps:

• Preheat oven to 350 to 375 degrees.
• Spray a 9 x 13-inch glass baking dish with nonstick oil spray.
• Lay half of the potato slices on the bottom of the dish.
• Sprinkle evenly with flour, garlic and chicken.
• Top with remaining potato slices.
• In a medium bowl, whisk together cream, broth, nutmeg, salt and pepper.
• Pour over the potato layers.
• Sprinkle Parmesan evenly on top.
• Cover dish tightly with foil, then bake for 45 minutes.
• Remove foil and bake for 30 minutes more or until lightly browned on top.

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.

SCALLOPED CHICKEN

Steps:

• Make gravy first for it needs to cool a bit.
• In saucepan over medium heat melt the 4 tbsp of butter.
• Blend in flour and hot chicken stock.
• Stirring until thickened.
• Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
• Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
• Set gravy aside to cool.
• In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
• Cook on low for 2-3 minutes.
• Stir in onion, poultry seasoning, and salt.
• In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
• Repeat again but ending with last layer of crumbs.
• Bake in preheated 350 over about 30 minutes.

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.