SCALLOPED CHICKEN AND POTATOES
A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
- Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
- In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1 g
SCALLOPED CHICKEN AND POTATOES ELITE
Make and share this Scalloped Chicken and Potatoes Elite recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 to 375 degrees.
- Spray a 9 x 13-inch glass baking dish with nonstick oil spray.
- Lay half of the potato slices on the bottom of the dish.
- Sprinkle evenly with flour, garlic and chicken.
- Top with remaining potato slices.
- In a medium bowl, whisk together cream, broth, nutmeg, salt and pepper.
- Pour over the potato layers.
- Sprinkle Parmesan evenly on top.
- Cover dish tightly with foil, then bake for 45 minutes.
- Remove foil and bake for 30 minutes more or until lightly browned on top.
KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE
Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,
Provided by Kittencalrecipezazz
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
- Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
- For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
- In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
- Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
- Bake covered with foil for about 1 hour at 350 degrees F.
- Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
- Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
CREAMY CHICKEN AND SCALLOPED POTATOES
Make and share this Creamy Chicken and Scalloped Potatoes recipe from Food.com.
Provided by David Hawkins
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prep:.
- Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
- Slice potatoes thinly as though for scalloped potatos.
- Slice the carrot the same thickness as the potatos.
- Chop boneless skinless chicken into bits sized pieces.
- Chop the broccoli into bite sized pieces.
- Chop 1 medium onion, or use about 3/4 cup of chopped onion.
- Cook:.
- In a small sauce pan, melt butter and blend in flour.
- Let sit for a minute.
- Add all of cold milk, stirring with a whisk.
- Season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese.
- Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over this mixture.
- Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
- Sprinkle the remaining cheese on top.
- Top with some paprika for color, don't over do, just sprinkle it.
- Bake uncovered for about 1 hour at 350°F.
MEXICAN POTATO CASSEROLE
Make and share this Mexican Potato Casserole recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into bite-size pieces and place in greased casserole dish.
- Melt butter. Stir in taco seasoning.
- Pour over the potatoes and stir to coat well.
- Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
- Stir -- bake 10 minutes longer.
- Brown and crumble beef; add onion and cook until soft -- then drain.
- Stir in salsa and chopped peppers.
- Pour over potatoes.
- Top with grated cheese.
- Bake uncovered for 10 minutes.
CHEESY SCALLOPED POTATO CASSEROLE
Talk about Comfort food!!!!!!!!!!!!! I've also made it with Monterey Jack Cheese to give it a little kick!!
Provided by Rita1652
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees Fahrenheit.
- Melt butter and blend in flour; add milk cooking until slightly thickened (can be done in Microwave).
- Add shredded cheese and brie until melted.
- Butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (You can do more layers if you want ending with sauce.).
- Bake for 1 hour until tender.
Nutrition Facts : Calories 469.3, Fat 23.4, SaturatedFat 14.2, Cholesterol 70.5, Sodium 684.9, Carbohydrate 48.3, Fiber 5.5, Sugar 2.8, Protein 17.8
SCALLOPED CHICKEN CASSEROLE
This is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.-Marion White, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
LINDA'S MEXICAN SCALLOPED POTATOES
One of the guys in one of my cooking groups posted this the other day and said it was so good, I decided to try it and made a few adjustments of my own... Here is my version... It's DEEEEEEEELISH!
Provided by Lindas Busy Kitchen
Categories Ham
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Layer half the potatoes and ham in a baking dish.
- Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
- Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
- Pour half the tomato mixture over the potatoes and ham.
- Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
- Top with remaining cheese.
- Bake at 350, for 30-35 minutes.
MOM'S SCALLOPED POTATO GRATIN
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.
Provided by Chef John
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
- Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
- Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
- Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
- Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g
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