BACON-CHEDDAR MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.
BAKED CHICKEN, POTATO, AND BACON CASSEROLE
How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.
Provided by Tanja A
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
- Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 33.2 g, Cholesterol 62.1 mg, Fat 16.2 g, Fiber 3.2 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 222.4 mg
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
CRISPY CHEDDAR CHICKEN WITH LOADED BACON MASHED POTATOES & ASPARAGUS
Crispy chicken is always a recipe for success. Add melty cheddar and bold spices to the mix, and you've got a winning dinner. Once baked, the crust turns golden brown while the meat stays juicy and tender. But wait...there's more! The crunchy cutlets are served alongside tender roasted asparagus and cheesy, bacon-and-chive-studded mashed potatoes. Together, it's a meal as elegant as it is satisfying and delicious.
Provided by HelloFresh
Categories main course
Time 40m
Number Of Ingredients 15
Steps:
- • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop chives. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you'll use the rest of the seasoning and cheese later), salt, and pepper.
- • Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet (for 4 servings, spread out across entire sheet). • Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use all the mayo); mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on top rack for 5 minutes (you'll add the asparagus then).
- • While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. • Meanwhile, place bacon* in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
- • Once chicken has roasted 5 minutes, remove sheet from oven. • Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) • Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.
- • To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in half the bacon and half the chives. Season with salt and pepper.
- • Divide chicken, potatoes, and asparagus between plates. Top potatoes with remaining bacon and remaining chives. Serve.
Nutrition Facts : Calories 1020 kcal, Fat 68 g, SaturatedFat 26 g, Carbohydrate 44 g, Sugar 5 g, Protein 51 g, Fiber 7 g, Cholesterol 225 mg, Sodium 930 mg
BACON & CHEDDAR CHICKEN
Cheese and bacon don't usually come "light." But this tasty recipe keeps the fat and calories low and flavor high. This family friendly chicken bacon recipe can easily be doubled to serve a larger group. -Trisha Kruse, Eagle Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings., Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes., Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.
Nutrition Facts : Calories 435 calories, Fat 20g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 973mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 41g protein.
CRISPY CHEDDAR CHICKEN
Make and share this Crispy Cheddar Chicken recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each chicken breast into 3 large chunks.
- In a small food processor grind up the ritz crackers.
- Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
- Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
- Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
- Sprinkle the dried parsley over the chicken.
- Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
- Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
BACON-CHEDDAR MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 pound chopped bacon until crisp. Make Classic Mash; replace half of the butter with 2 to 4 tablespoons bacon drippings. Fold in some bacon; sprinkle the rest on top.
- Add 1/2 pound grated sharp cheddar and 1/4 cup each minced parsley and scallions.
- Classic Mash: Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
MASHED POTATO CASSEROLE WITH CRISPY CHICKEN
This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Tyson® Chicken Strips, and a drizzle of brown gravy! It's easy to make ahead of time and bake later for a quick family dinner!
Provided by Stephanie
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- If using frozen chicken tenders, let them sit at room temp for about 5 minutes if you prefer to slice them first, this allows them to soften.
- Spread the potatoes on the bottom of a 9 x 13 casserole dish.
- Note: If your mashed potatoes are cold, warm them first.
- Top with corn and cheese.
- Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
- Bake uncovered for 20 minutes if using frozen chicken tenders and 15 minutes for homemade.
- Prepare the gravy on the stove top while the casserole finishes baking.
- Drizzle desired amount of gravy over the casserole dish and serve!
Nutrition Facts : Calories 757 kcal, Carbohydrate 111 g, Protein 34 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 2418 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
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