Chicken Potato Quiche Food

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POTATO-CRUSTED QUICHE



Potato-Crusted Quiche image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 medium russet potatoes, peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs plus 3 egg yolks
2 cups half-and-half
3/4 cup chopped fresh chives
Pinch of freshly grated nutmeg
1 1/2 cups grated fontina or gruyere cheese (about 6 ounces)

Steps:

  • Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
  • Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.

POTATO-CRUSTED QUICHE RECIPE BY TASTY



Potato-Crusted Quiche Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder

Provided by Alix Traeger

Categories     Lunch

Yield 5 servings

Number Of Ingredients 12

1 lb russet potato
3 tablespoons olive oil
2 teaspoons salt, divided
½ teaspoon pepper, divided
1 tablespoon grated parmesan cheese
5 eggs
1 cup milk
½ cup tomato, diced
¼ cup green onion, sliced
½ cup bacon, cooked and chopped
½ cup shredded cheddar cheese
1 teaspoon garlic powder

Steps:

  • Preheat the oven to 400°F (200°C).
  • Peel the potatoes, then thinly slice a knife or mandoline.
  • Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
  • Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
  • Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
  • Reduce the oven temperature to 350˚F (180˚C).
  • In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
  • Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
  • Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, Sugar 4 grams

POTATO CRUST QUICHE



Potato Crust Quiche image

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 16

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

Steps:

  • In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

POTATO-CRUST CHICKEN QUICHE



Potato-Crust Chicken Quiche image

Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

4 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup shredded pepper Jack cheese
1 cup diced cooked chicken
4 large eggs
1 cup half-and-half cream or milk
1/2 teaspoon salt

Steps:

  • Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°., Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts :

CHICKEN QUICHE WITH POTATO CRUST



Chicken Quiche With Potato Crust image

Make and share this Chicken Quiche With Potato Crust recipe from Food.com.

Provided by Chris from Kansas

Categories     Savory Pies

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (24 ounce) package frozen hash brown potatoes, thawed
3 tablespoons butter or 3 tablespoons margarine, melted
4 ounces shredded monterey jack pepper cheese (1 cup)
1 cup diced cooked chicken
4 eggs
1 cup half-and-half cream or 1 cup milk
1/2 teaspoon salt

Steps:

  • Pat hash browns with paper towels to remove excess moisture.
  • Press into a well-greased 9-in pie plate; brush with butter.
  • Bake at 425 for 20-25 minutes or until lightly browned.
  • Reduce heat to 350.
  • Sprinkle cheese and chicken into the crust.
  • In a bowl, beat the eggs, cream and salt; pour over chicken.
  • Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
  • Let stand for 5 minutes before cutting.

CHICKEN POTATO QUICHE



Chicken Potato Quiche image

This is a delicious, simple low carb and high protein dish. Serve with a green salad and it is satisfying to the taste buds and to the stomach. The chicken breast needs to be pre-cooked before starting this recipe.

Provided by Lando

Categories     Chicken Breast

Time 45m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

4 eggs
1 cup cottage cheese
1 tablespoon unbleached flour
1/8 teaspoon black pepper
1/2 teaspoon hot sauce
1 cup grated cheese (cheddar is good)
2 cooked boneless skinless chicken breasts, diced
2 green onions, chopped
2 potatoes

Steps:

  • Combine eggs, cottage cheese, flour, pepper, and hot sauce and stir well. Stir in cheese, chicken, and green onions. Set aside.
  • Coat a pie plate with butter, oil or non-stick spray. Slice the potatoes 1/4 inch thick and place the slices in a single layer over the bottom and sides of the pan, creating a "crust". Carefully pour the egg mixture onto the potatoes so as not to disturb them too much.
  • Bake uncovered at 375 degrees F for 40-45 minutes. Allow to cool at room temperature for 5-10 minutes.

CURRIED CHICKEN AND POTATOES



Curried Chicken and Potatoes image

This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.

Provided by JESSIFIVE

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 teaspoon cumin seed
½ teaspoon garam masala
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
½ teaspoon black mustard seed
½ teaspoon salt
2 cloves garlic, minced
2 (4 ounce) chicken thighs, cut into bite size pieces
2 medium potatoes, diced
2 roma (plum) tomatoes, diced
½ bunch Swiss chard, chopped
1 (8 ounce) container plain yogurt

Steps:

  • In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
  • Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g

SPINACH QUICHE WITH CHICKEN



Spinach Quiche with Chicken image

Quiche works very well. Add seasonings of your family's choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.

Provided by wetteland

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h10m

Yield 8

Number Of Ingredients 13

¼ cup shredded Cheddar cheese
1 (9 inch) unbaked pastry shell
1 cup diced cooked chicken
1 cup chopped fresh spinach
½ cup chopped sweet onion (such as Vidalia®)
¾ cup shredded Cheddar cheese
3 eggs
¾ cup half-and-half
½ cup mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch salt-free seasoning blend (such as Mrs. Dash), or to taste
1 pinch herbes de Provence, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
  • Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

Nutrition Facts : Calories 352.2 calories, Carbohydrate 13.1 g, Cholesterol 107 mg, Fat 28.4 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 8.9 g, Sodium 401.6 mg, Sugar 0.9 g

EASY CHICKEN QUICHE



Easy Chicken Quiche image

Turn leftover chicken into this simple and gourmet chicken savory quiche. Shredded chicken, green onions, garlic, and Gouda cheese combine to make a perfect quick and easy dinner.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 14

cooking spray
1 frozen puff pastry - thawed, unfolded, and lightly rolled
1 tablespoon Dijon mustard
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
1 ½ cups chopped cooked chicken
3 eggs
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
2 cups shredded Gouda cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
  • Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
  • Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
  • Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
  • Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
  • Bake in the preheated oven until set and golden, about 25 minutes.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 17.4 g, Cholesterol 180.2 mg, Fat 41.4 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 20.5 g, Sodium 727.1 mg, Sugar 1.4 g

POTATO QUICHE



Potato Quiche image

This potato quiche has a delicious crust. The recipe comes courtesy of Ettore's Resturant and Bakery in Sacramento, CA.

Provided by Barb G.

Categories     Ham

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces butter (room temperature)
8 ounces cream cheese (room temperature)
2 cups pastry flour
1 teaspoon dried thyme
3 eggs, beaten
1/2 cup mayonnaise
1 cup milk
2 teaspoons flour
1 leek, stalk chopped
1 yukon gold potato, cooked and sliced
1/2 cup ham, cubed
1 cup swiss cheese, shredded

Steps:

  • For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
  • Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
  • Custard; Whisk all ingredients together.
  • Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
  • Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.

MY MOTHER'S CHICKEN AND POTATOES



My Mother's Chicken and Potatoes image

In my family, favorite dishes are always being altered according to what is available and what is best-especially when I'm cooking. Here's a perfect example: chicken and potatoes, fried together in a big skillet so they're crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; our kids, Tanya and Joe and Eric, Paul and Estelle, clamored for it too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. When I am at the stove-and though I follow my mother's basic procedures-I can't resist playing around. Some days I add sausage to Grandma's recipe, or capers or olives; I might douse the chicken with a splash of vinegar; sometimes I cut up a whole chicken, other times I'll split little poussins or Cornish hens. If I'm in a hurry, I quickly cook small pieces of chicken breast with the potatoes. (You can see what experiments have worked well if you look through my previous books.) This recipe gives you Erminia's classic formula-chicken, small potatoes, a bit of onion, and fresh rosemary-with two of my latest twists: pickled cherry peppers and bacon strips, in bite-sized rolls. Cherry peppers are plump golf-ball-sized antipasto peppers in vinegar that you'll find in jars on the pickle shelves of the supermarket. They come in sweet and hot varieties-and the latter are explosive, if you take just a bite. But when they're seeded, sliced, and added sparingly to the chicken, they imbue the dish with a mellow heat that I love. If you and your family are hot heads, cut up two or more peppers; otherwise slice only one, or use the sweet cherry peppers and see how you like that. My latest spin on our chicken-and-potato tradition is one everybody loves, especially the kids: we roll bacon slices into little bundles, pin each one closed with a toothpick, and caramelize them along with the chicken. The bacon fat slowly renders and lends the meat a layer of flavor that's picked up by the potatoes and onions too. By the end of cooking, the rolls have turned into crisp morsels that are a treat to eat with the juicy chicken and tender potatoes. (But be sure to remove all the toothpicks!)

Yield serves 4 or more

Number Of Ingredients 10

2 1/2 pounds chicken legs or assorted pieces (bone-in)
1/2 cup canola oil
1/2 teaspoon salt, or more to taste
1 pound red bliss potatoes, preferably no bigger than 2 inches across
2 tablespoons extra-virgin olive oil or more
2 medium-small onions, peeled and quartered lengthwise
2 short branches fresh rosemary withplenty of needles
4 to 6 ounces sliced bacon (5 or 6 slices)
1 or 2 pickled cherry peppers, sweet or hot, or none-or more!-cut in half and seeded
A 12-inch cast-iron or other heavy-bottomed skillet with 3-inch-high sides or deeper, with a cover

Steps:

  • Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
  • Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
  • Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
  • Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
  • Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
  • When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
  • Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
  • Return the chicken pieces-except breast pieces-to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible, to keep crisping up-and cover.
  • Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
  • Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and-as I do at home-bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.

POTATO AND BACON CRUSTLESS QUICHE



Potato and Bacon Crustless Quiche image

This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.

Provided by Rebekah Rose Hills

Categories     Crustless Quiche

Time 1h30m

Yield 8

Number Of Ingredients 10

nonstick cooking spray
8 large eggs
1 ¼ cups heavy cream
1 cup milk
1 teaspoon garlic powder
1 teaspoon ground black pepper
¾ teaspoon salt
2 medium cold baked potatoes
1 cup shredded Cheddar cheese
5 slices bacon, cooked crisp and chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
  • Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
  • Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g

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MEAT AND POTATO QUICHE RECIPE - SERIOUS EATS
Directions. Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and fit into a 10-inch pie plate. Line pie dough with aluminum foil and weigh down with pie weights or beans. Bake until golden brown and set, 15 minutes. Remove from oven and allow to cool.
From seriouseats.com


POTATO QUICHE RECIPES | ALLRECIPES
Potato Crust Quiche. Mashed potatoes form the base of this hearty vegetable quiche. For best results, let the quiche stand for about 10 minutes before slicing into wedges for serving. "This is great!" says home cook Shutter bug 1. "I added sun dried tomatoes in olive oil."
From allrecipes.com


POTATO CRUST CHICKEN QUICHE RECIPE - FOOD NEWS
Potato-Crust Chicken Quiche Recipe: How to Make It. Directions. Peel and grate potatoes. Mix well with melted butter and ¼ cup (50 mL) liquid egg whites. Press evenly over bottom and sides of greased 9” (23 cm) pie plate to form a crust. Bake at 400°F (200°C) 25 minutes. Remove crust from oven and reduce temperature to 350°F (180°C ...
From foodnewsnews.com


POTATO-CRUST CHICKEN QUICHE - MEDITERRANEAN RECIPES
The recipe Potato-Crust Chicken Quiche is ready in approximately 50 minutes and is definitely an awesome gluten free and fodmap friendly option for lovers of Mediterranean food. For $1.17 per serving, you get a morn meal that serves 8. One portion of this dish contains roughly 12g of protein, 17g of fat, and a total of 278 calories. Head to the ...
From fooddiez.com


CHICKEN QUICHE WITH POTATO CRUST RECIPE - FOOD NEWS
1 cup evaporated milk. 2 eggs. 1/2 – 1 teaspoon salt. 1/2 teaspoon pepper. Instructions. Preheat oven to 425 degrees. Toss the oil and the potatoes together. Press evenly into a 9-inch pie plate and bake for 15 – 20 minutes or until potatoes begin to brown. Layer the cheese, meat, and onion on top of the potato crust.
From foodnewsnews.com


ONE PAN CHICKEN AND POTATOES {EASY DINNER!} - IFOODREAL.COM
Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone mat. Lay chicken cutlets on one side and potatoes on the other side in a single layer (tight is fine). Drizzle potatoes and chicken with 1 tbsp of oil EACH. Then sprinkle with 1 tsp oregano and garlic powder EACH.
From ifoodreal.com


LOADED POTATO QUICHE - PLAIN CHICKEN
Preheat oven to 375. Place potatoes and bacon in bottom of pie crust. Top with cheese. Whisk together eggs, milk, and sour cream. Pour over bacon and cheese. Top with green onions. Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.
From plainchicken.com


WHAT TO SERVE WITH QUICHE – 11 BEST SIDE DISHES - EATDELIGHTS
Table of Contents. What to Serve with Quiche – 11 BEST Side Dishes. 1 – Sauteed Mushrooms. 2 – Arugula Salad with Pecans and Cranberries. 3 – Your Favorite Potato Dish. 4 – Cauliflower, Broccoli and Brussels Sprouts. 5 – Hearty Soup. 6 …
From eatdelights.com


ONE PAN CHICKEN AND POTOATOES - FEELGOODFOODIE
Instructions. Preheat oven to 400°F. Dry the chicken and potatoes well with a paper towel and place on a 9 x 13 oven-safe rimmed baking dish. In a small bowl, whisk together the olive oil, lemon juice, garlic, 7 Spice, paprika, salt and pepper. Drizzle over the chicken in …
From feelgoodfoodie.net


CHEESY CHICKEN & POTATO CASSEROLE - SPEND WITH PENNIES
Bring a large pot of salted water to a boil. Add potatoes and cook 12-15 minutes or until tender. Meanwhile, season chicken with salt & pepper. Over medium heat, fry chicken until no pink remains (about 6-8 minutes). In medium bowl, combine ranch dressing, sour cream, ¾ cup cheese, and seasonings. Mix well.
From spendwithpennies.com


BBQ CHICKEN QUICHE - PLAIN CHICKEN
Instructions: Preheat oven to 350ºF. Combine chicken, bacon, and BBQ sauce. Put chicken mixture in the bottom of the pie crust. Top with cheddar cheese.. Whisk together eggs, sour cream and heavy cream. Pour over chicken mixture. Bake for 60 minutes, until set.
From plainchicken.com


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