Scalloped Chicken And Potatoes Food

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

ONE POT CHICKEN & SCALLOPED POTATOES | RECIPE

Steps:

• Preheat the oven to 375°.
• Cut the potatoes into thin slices, just under a 1/4" thick. Set aside until ready to use.
• In a large, oven-proof skillet (such as a cast iron skillet), heat 2 tablespoons of canola oil over medium-high heat. Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with seasoning and rub to adhere.
• Place chicken in the skillet, skin-side down, taking care not to overcrowd the pan and searing batches if necessary. Cook for 3-4 minutes until golden brown without jostling or moving. Turn chicken over and cook for an additional 2-3 minutes on the other side. Transfer chicken to a large plate, cover with foil and set aside until ready to use.
• Reduce the heat to medium, add the onion. Sauté for 5 minutes, or until softened. Add the garlic and sauté 1 minute more. Add the cream and using a wooden spoon, scrape up any browned bits on the bottom of the pan. Stir in the salt and pepper. Add the potatoes, stir, and allow the mixture to come to a simmer.
• Reduce the heat to maintain a gentle simmer, stirring often for 15 minutes or until the potatoes are tender enough to pierce with a fork. Stir in the Fontina cheese and fresh parsley. Nestle the chicken into the potato mixture skin-side up. Bake for 25 minutes, or until the chicken is properly cooked through. Serve and enjoy.

SIMPLE SCALLOPED POTATOES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
• Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
• Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

CHEESY CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
• Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

SCALLOPED CHICKEN AND POTATOES

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.

CROCK-POT SCALLOPED POTATOES AND CHICKEN RECIPE

Steps:

• Place the chicken in the bottom of a 6 quart or larger slow cooker.
• Open the box of scalloped potatoes and cover the chicken with the potatoes from the box.
• In a bowl mix the seasoning packet with the 2 cups of water and stir with a fork well.
• Pour the seasoning packet with water over the potatoes and chicken.
• Cover and cook for 8 hour on LOW or for 4 hours on HIGH.

MAIN DISH CHEESY SCALLOPED POTATOES RECIPE WITH CHICKEN

Steps:

• Preheat oven to 375 degrees F. Spray a 9" square or 8 x 11" baking dish very well with cooking spray.
• In a medium bowl, stir together cheese, chopped green onions, sour cream, milk, garlic powder, salt and pepper to taste.
• Arrange half the potato slices over the bottom of the baking dish and half the diced chicken over the potatoes. Sprinkle lightly with salt and pepper if desired. (I like a lot of salt on my potatoes.) Spread half the cheese mixture over the chicken and potatoes. Repeat these layers with the remaining ingredients.
• Spray a piece of aluminum foil with cooking spray, and cover the baking dish with the sprayed side down toward the food. Bake covered for 60 minutes.
• Remove foil, and increase heat to 400 degrees F. Bake for an additional 10-15 minutes or until top is bubbly and starting to brown. Serve garnished with additional sliced green onions if desired.

SCALLOPED CHICKEN AND POTATOES ELITE

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.

SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thoroughly grease a 9x13-inch baking dish with either butter or cooking spray.
• Thinly slice potatoes and onion and pat dry.
• Dice the butter and split it into three portions.
• Cover the bottom of the baking dish with a layer of potatoes and top with 1/3 of the onions.
• Sprinkle three tablespoons of flour evenly over the potatoes and onions.
• Distribute 1/3 of the diced butter over the flour evenly.
• Repeat these layers twice more.
• Gently heat the milk on the stove until warmed through.
• Carefully pour the milk into the dish, to cover the potatoes and onions. It should fill the dish to the top of the potatoes.
• Bake, covered in foil, for 45 minutes.
• Remove the foil and bake for a further 10 to 15 minutes, until the potatoes are fork-tender.

SLOW COOKER SCALLOPED POTATOES WITH CHICKEN

Steps:

• In a large bowl, mix together the onion, green pepper, mushroom soup, milk, mozzarella cheese, cheese spread, celery seed, paprika, and parsley until thoroughly combined. Pour 1/4 of the sauce into the bottom of a slow cooker. Spread the potatoes over the sauce; pour the remaining sauce over the potatoes. Place chicken breasts into the slow cooker, sprinkle with a pinch or 2 of sea salt, and push the chicken down into the sauce mixture.
• Cook on low for 6 hours, then set cooker to high and cook until chicken and potatoes are very tender, 4 additional hours. During the last hour of cooking, mix cornstarch with water, and stir into the sauce to thicken.

CHICKEN AND CHEESY BACON SCALLOPED POTATOES

Steps:

• Sprinkle chicken with Italian seasoning. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. on each side or until lightly browned both sides. Remove from skillet; cover to keep warm.
• Add Seasoned Potatoes, hot water and milk to same skillet; bring to boil. Top with chicken; simmer on medium-low heat 15 to 20 min. or until chicken is done (165°F) and potatoes are tender.
• Remove chicken from skillet; cover to keep warm. Squeeze Cheese Sauce over potato mixture; stir until blended. Serve with the chicken.

SCALLOPED POTATOES

Steps:

• Preheat oven to 400F.
• Cut the potatoes into 1/8 inch slices.
• Dump the butter into a large pot on the stove over medium heat.
• Once the butter is melted, add the diced onions to the pot and stir well.
• Continue cooking until the onions are translucent.
• Add the flour to the pot and stir well.
• Cook the flour mixture for 3 minutes.
• Add the chicken broth to the pot and stir well.
• Add the milk and stir well again.
• Add the salt, pepper, garlic powder and onion powder to the pot.
• Whisk the sauce well.
• Leave the sauce to continue cooking over medium heat just until it comes to a boil.
• As soon as the liquid starts to boil, remove the pot from the heat.
• Spray a 9 x 13 inch baking dish with cooking spray.
• Place half of the potato slices in the baking dish.
• Pour half of the sauce over the potatoes in the baking dish.
• Place the remaining potato slices on top of the sauce layer.
• Pour the remaining sauce over the potato slices.
• Cover the baking dish with aluminum foil.
• Place the dish in the oven and bake, covered, for 35 minutes.
• After 35 minutes remove the foil and continue baking until the potatoes are browning across the top. 30-35 minutes.
• Remove the dish from the oven and allow the potatoes to sit for a few minutes before scooping and serving.
• Enjoy!

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

CREAMY CHICKEN AND SCALLOPED POTATOES

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.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.