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
CREAMY CHICKEN STOVE TOP CASSEROLE
Steps:
- Sprinkle chicken thighs with salt and pepper. Melt 1 tbsp (15 mL) butter in large, deep non-stick skillet set over medium-high heat.
- Brown chicken well on both sides, about 6 to 8 minutes.
- Combine potatoes, sauce mix, hot water, milk and remaining butter in medium bowl. Pour into skillet. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally.
- Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like. Stir occasionally. (Sauce will thicken slightly as it stands).
- Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.
Nutrition Facts : ServingSize 4 to 6 servings
CHEESY CHICKEN AND POTATO CASSEROLE
This spud's for you! It is a cheese, potato and chicken delight! You can make the same dish with pork chops - it's great.
Provided by Trish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 33.4 g, Cholesterol 56.3 mg, Fat 12.6 g, Fiber 4 g, Protein 20.9 g, SaturatedFat 6.6 g, Sodium 518.3 mg, Sugar 1 g
SCALLOPED CHICKEN - DELISH
This was our quick after Church lunch. It can be ready in 15 minutes if using Rotisserie chicken. Or,I boiled three chicken breasts last night to be ready for today. All I had to do was shred them. Kids just love this meal. I don't make it often enough. You can serve alone, or add your favorite veggie on the side. Either way it...
Provided by Cassie *
Categories Seafood
Time 20m
Number Of Ingredients 10
Steps:
- 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
- 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
- 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
- 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
- 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
- 6. Salt and pepper to taste. Enjoy!
SCALLOPED VEGETABLE CASSEROLE
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
- Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
- Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
MAIN DISH CHEESY SCALLOPED POTATOES RECIPE WITH CHICKEN
Tender potatoes and chicken smothered in a creamy cheese sauce make for a delicious and satisfying dinner!
Provided by Andi Gleeson
Yield 6
Number Of Ingredients 9
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 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.
ONE POT CHICKEN & SCALLOPED POTATOES | RECIPE
A one pot chicken dinner recipe featuring bone-in chicken thighs, scalloped red potatoes, and a creamy cheese sauce.
Provided by Kelly Anthony
Categories Main Course
Time 1h5m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 991 kcal, Carbohydrate 48 g, Protein 20 g, Fat 81 g, SaturatedFat 44 g, Cholesterol 261 mg, Sodium 1084 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
YUMMY EASY SCALLOPED CHICKEN CASSEROLE
Got this out of quick cooking years ago and it is a really easy, fast tasting meal. Tastes like a pot pie :) Also you can sub turkey for chicken and I use already cooked cubed chicken and it's great on game days..
Provided by faith58
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the potatoes aside.
- Grease a 2 quart baking dish.
- Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
- Whisk in the water and soup.
- Stir in the chicken, carrots, celery and onion and potatoes.
- Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).
Nutrition Facts : Calories 329.1, Fat 10.7, SaturatedFat 3, Cholesterol 60.3, Sodium 1171.3, Carbohydrate 35.5, Fiber 4.3, Sugar 2.6, Protein 22.5
STOUFFER'S COPYCAT ESCALLOPED CHICKEN & NOODLES
Provided by Jacqueline
Time 30m
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
- In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
- Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
- Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
- Preheat a broiler.
- Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.
SCALLOPED CHICKEN
Quick and easy chicken main dish using Stove-Top Stuffing Mix. Delicious flavors and kid-friendly.
Provided by Teresa
Categories Chicken Main Dish
Time 25m
Number Of Ingredients 7
Steps:
- Pour 1 ¼ cups chicken broth into a large Dutch oven.
- Add butter and celery and bring to a boil.
- Cook over medium-high heart and allow celery to soften--about 5 minutes.
- Stir in contents of stuffing mix package.
- Remove from heat.
- Allow stuffing to sit 5 minutes.
- Add chicken, sour ream and cream of mushroom soup.
- Stir to combine.
- Heat through a few minutes so mixture gets hot again.
- Serve.
ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)
Provided by á-170456
Number Of Ingredients 19
Steps:
- Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.
CLASSIC SCALLOPED CHICKEN
We've got good news! You can stop worrying about what you're having for dinner tonight, because this Classic Scalloped Chicken is the best thing on the menu. There's no need to get jittery because this easy casserole recipe is ready in no time, and totally willing to be a part of your weeknight dinner plans. Get ready for something hot and delicious everyone will love!
Provided by Ginsburg Enterprises
Categories Casseroles
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Season chicken with salt and pepper. In a large skillet over medium-high heat, melt butter; sauté chicken 6 to 8 minutes or until no longer pink.
- Remove from heat and add broth, gravy, mushrooms, peas, pimientos, and rice; mix well. Pour into baking dish, cover with aluminum foil, and bake 30 minutes.
- Remove from oven, uncover, and stir well. Bake, uncovered, 5 to 10 minutes, or until rice is tender. Serve immediately.
SCALLOPED CHICKEN
My husband has never been too fond of chicken, but he certainly likes it prepared this way. My children love this dish, too, and they make it often in their own homes. For easy preparation, make everything but the topping a day ahead and then refrigerate it. Add the topping before baking.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SCALLOPED CHICKEN CASSEROLE, GRANDMA'S
This casserole recipe was a standby at Grandma's house. Its easy and really good. Great comfort food in the winter, especially.
Provided by Kathie Carr
Categories Seafood
Time 15m
Number Of Ingredients 6
Steps:
- 1. Make buttered bread crumbs by placing 2 tablespoons butter in a small skillet and melt on medium high heat. Stir in 1/2 cup dry bread crumbs and keep stirring until bread crumbs have absorbed butter and begin to brown a bit. Set aside to put on top of casserole.
- 2. Preheat oven to 350 degrees. Cook noodles and drain. Stir onions into chicken meat. Arrange in layers in a buttered baking dish. Begin with 1/2 of the noodles, then 1/2 of the chicken, then 1/2 of gravy. Repeat layers. Put bread crumbs on top. Bake for 30 minutes.
SCALLOPED CHICKEN
A creamy comfort food! A great way to use up left over chicken or turkey. YUMMMY! Serve with hot rolls and a bit of cranberry sauce on the side.
Provided by smoke alarm jr
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make gravy first for it needs to cool a bit.
- In saucepan over medium heat melt the 4 tbsp of butter.
- Blend in flour and hot chicken stock.
- Stirring until thickened.
- Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
- Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
- Set gravy aside to cool.
- In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
- Cook on low for 2-3 minutes.
- Stir in onion, poultry seasoning, and salt.
- In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
- Repeat again but ending with last layer of crumbs.
- Bake in preheated 350 over about 30 minutes.
Nutrition Facts : Calories 411.2, Fat 19.7, SaturatedFat 9.5, Cholesterol 139.6, Sodium 645.7, Carbohydrate 34.8, Fiber 1.9, Sugar 4.4, Protein 22.3
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- Ingredients. Gather your Ingredients. 2 lb Skinless Boneless Chicken Breasts. 2 lb Potato. 2 10 oz Cans of Cream Style Soup. 2 Medium Onions. Garlic. Small Sweet Peppers.
- Directions. Preheat the oven to 350° F or 180° C. Add the ingredients in layers to spread the flavors throughout the dish. Thinly slice the potatoes no more than 1/4 of an inch thick, and place half the potatoes in a layer on the bottom of the casserole pan.
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