CREAMY CHICKEN AND POTATO BAKE
This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Preheat the oven to 200C/400F.
- Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
- Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
- Add the cooked chicken and spinach and heat through until the spinach wilts.
- Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
- Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
- Top with fresh thyme before serving.
Nutrition Facts : Calories 717 kcal, Carbohydrate 26 g, Protein 37 g, Fat 50 g, SaturatedFat 27 g, Cholesterol 187 mg, Sodium 833 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
AU GRATIN CHICKEN BAKE
Cheddar just makes dinner better. This convenient ingredient combo can be on the table in less than an hour for family or friends!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
- Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
- Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.
Nutrition Facts : Calories 500, Carbohydrate 37 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 6 g, TransFat 3 g
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
CREAMY CHICKEN GRATIN (LEFTOVER CHICKEN)
Make and share this Creamy Chicken Gratin (Leftover Chicken) recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large ovenproof frying pan. Add the potatoes, onions and garlic and cook gently for 12-15 mins loosely covered until softened and pale golden.
- Increase the heat and pour in the wine and broth, bring to the boil then add the mustard. Lower the heat and simmer for 10 mins until reduced by two thirds.
- Heat the broiler to medium. Add the cooked chicken to the pan and simmer for a further 10 minutes until piping hot. Stir in the cream and spinach and return to the boil. Season to taste.
- Mix together the breadcrumbs and parmesan. Sprinkle over the chicken and put under the broiler until golden.
Nutrition Facts : Calories 647.2, Fat 35.2, SaturatedFat 17.5, Cholesterol 162.2, Sodium 526, Carbohydrate 34.8, Fiber 4.9, Sugar 3.8, Protein 35.6
CREAMY CHICKEN
This dish is so simple to make - easy, creamy, dreamy chicken!
Provided by Michaela Thomas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
- Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 5.9 g, Cholesterol 74.5 mg, Fat 5.9 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 867 mg, Sugar 0.5 g
LEFTOVER CHICKEN OR BEEF FAJITAS WITH FRESH GUACAMOLE
I used leftover Recipe #226934 in this. If your leftover chicken meat isn't very Mexican tasting, you might want to rub it with some cumin powder & chile powder first, or even some Mexican seasoning.
Provided by HeatherFeather
Categories Peppers
Time 22m
Yield 8 fajitas, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add leftover meat strips, bell peppers and onion and toss to coat.
- Set a large greased stove-top grill pan over medium-medium high heat.
- Grill meats and veggies 5 to 7 minutes, drizzling any remaining juices over the top, until vegetables are cooked to your liking and meat is heated through.
- Transfer mixture to a serving platter.
- Meanwhile, warm tortillas in the microwave or according to package directions.
- To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly.
- Then add tomato, garlic, lime juice and cilantro and combine.
- Season, to taste, with salt and black pepper.
- Serve fajitas with guacamole, some sour cream, and salsa on the side.
Nutrition Facts : Calories 360.5, Fat 11.1, SaturatedFat 2.1, Cholesterol 54.4, Sodium 984.4, Carbohydrate 41, Fiber 5.3, Sugar 12.5, Protein 24.2
THE ULTIMATE CREAMY CHICKEN CARBONARA
Make and share this The Ultimate Creamy Chicken Carbonara recipe from Food.com.
Provided by Marie
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
- Remove bacon from pan with slotted spoon and drain.
- Drain fat from skillet, reserving 1 tablespoon in the pan.
- Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
- Stir in spaghetti, chicken, cheese and whipping cream.
- Cook, stirring occasionally, until heated through.
- Toss with bacon.
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