SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS
If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
- Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
- Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
- Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
- Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g
CHICKEN HASH
This recipe goes great for brunch or dinner.
Provided by jkohnen
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
- Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 72.6 mg, Fat 24.8 g, Fiber 2.5 g, Protein 21.1 g, SaturatedFat 10.6 g, Sodium 355.9 mg, Sugar 3.3 g
SAVORY CHICKEN HASH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
- In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.
HASH BROWNS AND SPINACH CASSEROLE
Make and share this Hash Browns and Spinach Casserole recipe from Food.com.
Provided by Terri F.
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 F degrees.
- Cook onion in butter until just tender.
- Stir in potatoes, herb seasoning, salt, and spinach.
- Cook about 4 minutes, until potatoes are thawed.
- Stir in cheese and sour cream.
- Spread in 8 inch square baking dish.
- Bake for 35 minutes or until potatoes are tender.
Nutrition Facts : Calories 197.1, Fat 9.4, SaturatedFat 5.6, Cholesterol 21.8, Sodium 289.9, Carbohydrate 23.1, Fiber 3, Sugar 1.1, Protein 7
CHICKEN, SPINACH, AND POTATO HASH
Seven simple ingredients are the building blocks for this hearty-and protein packed-chicken and potato hash.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
- Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.
- In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.
Nutrition Facts : Calories 295 g, Cholesterol 1 g, Fat 9 g, Fiber 6 g, Protein 20 g
ROASTED CHICKEN WITH POTATOES AND SPINACH
On a cold day, nothing smells better than fresh herbs, onion and chicken baking in the oven. With the spinach stirred in, it's a one-dish meal. Recipe is from the Dallas Morning News.
Provided by Pinay0618
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
- Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
- Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
CHICKEN AND POTATO HASH
Chicken and Potato Hash
Provided by beccaldugay
Time 25m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Boil the cubed potatoes. Meanwhile, cook the chicken until browned.
- Take the potatoes out and put them in the pan with the chicken to brown. Sprinkle in some paprika.
- Add in all of the vegetables while the egg is poaching.
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- Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
- Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
CHICKEN, SPINACH AND POTATO BAKE - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 1 hrCategory MainsCalories 545 per serving
- 1 Preheat oven to 160°C. In a large, deep roasting dish, on the stove-top, heat 1 tablespoon of the oil over medium-high. Cook chicken for 3-4 minutes on each side until golden. Transfer to a plate. In the chicken dish, cook potatoes, turning often, for 4-5 minutes until hot and golden. Transfer to a plate.
- 2 To the dish add remaining oil. Sauté onion, garlic and chilli over a medium heat for 3-4 minutes until onion is tender. Add browned potatoes, tomatoes, courgettes and stock. Break up tomatoes using a wooden spoon, cover and bring to the boil. Add chicken and stir in. Transfer dish to the oven and bake, covered, for 30-35 minutes, or until chicken and potatoes are just cooked through.
- 3 Remove cover and stir through spinach. Arrange bocconcini on the chicken and season with pepper. Cover and bake for 5 more minutes, or until bocconcini melts. Scatter with basil and serve with toasted sourdough to mop up pan juices.
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- Place a rack in the center of the oven and preheat to 425 degrees F. Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper. Bake potatoes for approx 30 minutes, or until cooked through. Poke the potato chunks with a fork, if they're tender they're done.
- While potatoes are baking, cook and crumble the sausage and then set aside. heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. Add the diced peppers and onions and cook until browned and broken down, about 8 minutes. Season with salt and pepper as it cooks. Add the minced garlic, and cook for 1 minute more. Remove from pan and place in a bowl to the side.
- Return the pan you cooked the onions and peppers in to a medium flame. Add the sliced, cooked sausage and potatoes. Fry a few minutes or until crispy, if not already crisp from the oven. Add the onion and pepper mixture and fold to incorporate. Remove from the flame and add spinach leaves. Toss to incorporate and wilt the leaves.
SPINACH & ARTICHOKE POTATO CASSEROLE - PLAIN CHICKEN
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5/5 (3)Category Side DishCuisine AmericanTotal Time 55 mins
- In a large bowl, combine cooked mashed potatoes, butter, cream cheese, Monterey Jack cheese, sour cream, and Italian dressing mix. Stir in shredded hash browns, spinach, and artichokes. Spread in prepared pan.
- Bake, uncovered, for 35 minutes. Top casserole with grated parmesan cheese and French fried onions. Bake an additional 10 to 15 minutes.
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