BAKED CHICKEN-POTATO CASSEROLE
The measured amounts of seasonings (for example, 1/4 teaspoon cayenne pepper) are the amounts I seasoned the chicken with. I simply sprinkled over mashed potatoes for extra flavor. It all depends on your taste buds. Goes great with corn or mixed vegetables!
Provided by Shay Kidd
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h33m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
- Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
- Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 40.6 g, Cholesterol 113.4 mg, Fat 16.5 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 7.5 g, Sodium 888.8 mg, Sugar 6.7 g
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 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
CHICKEN AND THREE-CHEESE POTATO CASSEROLE
Rotisserie chicken and a boxed potato mix whip up into a delicious dinner complete with broccoli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
- Stir Sauce Mix, boiling water, cheese, chicken and broccoli with whisk in casserole. Stir in Potatoes.
- Bake uncovered about 35 minutes or until potatoes are tender (sauce will thicken as it stands).
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 3 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 1 g, TransFat 0 g
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 POTATO CASSEROLE
Make and share this Chicken Potato Casserole recipe from Food.com.
Provided by kcp267
Categories Chicken
Time 1h10m
Yield 1 large casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350.
- Spray a 2 quart casserole dish or 9x13 pan with cooking spray.
- Mix the chicken, potatoes, sour cream, cream of chicken soup and seasonings in a large bowl. Add 1 cup of the cheese and half of the French's onions.
- Place mixture in the casserole dish. At this time, the dish can be covered with plastic wrap and placed in the refrigerator and cooked later. If refrigerated, take out and allow to come to room temperature before cooking.
- Bake at 350 for 45 minutes or until bubbly and a crust starts to appear on top. Remove from oven and top with remaining cheese and French's fried onions. Bake additional 15 minutes.
Nutrition Facts : Calories 605.7, Fat 42.5, SaturatedFat 18.4, Cholesterol 126, Sodium 1481, Carbohydrate 27, Fiber 2.9, Sugar 3.9, Protein 29.2
CHICKEN POTATO CASSEROLE
This savory, satisfying casserole is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super easy supper. -Kersten Campbell, Pullman, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. , Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs., Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 422 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 491mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
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