Chicken In A Potato Nest Recipes

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CHICKEN IN POTATO BASKETS



Chicken in Potato Baskets image

These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. -Helen Lamison Carnegie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

4-1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon pepper
FILLING:
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups 2% milk
3 cups cubed cooked chicken
1 cup frozen peas, thawed

Steps:

  • In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside., In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts., Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 441 calories, Fat 27g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 1207mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

CHICKEN CHOW MEIN NESTS RECIPE BY TASTY



Chicken Chow Mein Nests Recipe by Tasty image

Here's what you need: grated ginger, garlic, ketchup, soy sauce, oyster sauce, chicken breasts, red bell pepper, spring onion, bean sprout, fresh egg noodle, muffin tin

Provided by Tasty

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 11

1 teaspoon grated ginger
2 cloves garlic, minced
3 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 chicken breasts, diced
1 red bell pepper, chopped
½ cup spring onion, chopped
2 ½ cups bean sprout
1 pack fresh egg noodle
muffin tin

Steps:

  • To make the sauce, mix the grated ginger, garlic, ketchup, soy sauce and oyster sauce in a small bowl until combined. Set aside
  • Fry the chicken until cooked through.
  • Add the red pepper and spring onion and fry for 2 minutes.
  • Add the beansprouts and fry for a further 3-4 minutes.
  • Add the sauce and fry for another minute or two.
  • Add noodles to each hole of the muffin tin and pat down to make a small indent.
  • Bake for 15 minutes at 180°C (350°F).
  • Remove nests from muffin tin.
  • Spoon the chow mien onto the baked noodles.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 1 gram, Protein 13 grams, Sugar 2 grams

CHICKEN IN A POTATO NEST



Chicken in a Potato Nest image

This is a family favorite that is so simple to make, and a great way to use up left over chicken or turkey. I use up my left over gravy when I have it. I have also used instant mashed potatoes when in a hurry, but I prefer the taste of real potato. I found this in a recipe book years ago and modified it to make it quick and easy.

Provided by sandicogburn

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

3 -4 cups mashed potatoes
2 -3 cups chicken, cut into bite size pieces
2 (8 ounce) cans chicken gravy
1 (4 ounce) can sliced mushrooms
1/2 cup parmesan cheese

Steps:

  • Line the inside edges of a 9 inch deep dish pie plate with mashed potatoes, leaving the middle of the pie plate, about a 4-5 inch in diameter, empty.
  • Mix together chicken or turkey, gravy, and mushrooms. Pour in the middle of the pie plate, (in the hole). Sprinkle parmesan cheese over entire dish.
  • Bake at 350 uncovered, about 30 minutes or until bubbly and hot.

Nutrition Facts : Calories 284.9, Fat 11.4, SaturatedFat 4.2, Cholesterol 16.5, Sodium 1354.8, Carbohydrate 35.5, Fiber 3.1, Sugar 3.9, Protein 11

CHICKEN WITH ROASTED GARLIC POTATOES



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
  • Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
  • Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
  • Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
  • While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
  • Carve chicken and transfer to the platter.
  • Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

CHICKEN IN A POTATO NEST RECIPE



Chicken in a Potato Nest Recipe image

Provided by á-1263

Number Of Ingredients 8

2 cups cooked mashed potatoes
2 tbls butter
2 tbls flour
1/2 tsp pepper
1 cup chicken broth
1/4 cup cream
2 cups COOKED chicken, diced
2 tbls grated parmesan cheese

Steps:

  • Line a buttered 9 inch pie plate with the potatoes. Melt the butter in a pan. Stir in the flour and seasonings. Add the broth gradually, stirring until boiling. Add cream and cook a few minutes. Put the chicken in the pie plate. Cover with the sause and sprinkle with cheese. Bake at 400 degrees for 25-30 minutes.

CHICKEN IN A NEST



Chicken in a Nest image

Number Of Ingredients 14

3 ounces (1/2 stick) Blue Bonnet Low Fat Spread, 1 (16-ounce) box
1 1/3 ounces chopped Tones Chopped Onion, 1 (9 1/4-ounce) bottle
1/2 cup chopped Celery, 1 package
1 ounce unsifted Conagra All Purpose Flour, 25 pounds
1/4 ounce Morton Salt, 1 (26-ounce) carton
1/2 ounce Schilling Black Pepper, 1 (4-ounce) container
3 2/3 ounces Swanson Chicken Broth, 1 (14 1/2-ounce) bag
1/2 cup Meadow Gold Heavy Cream, 1 (1-pint) carton
3 cups cubed, cooked Country Pride Whole Chicken, 2 pack
------------------------------
Potato Nests:
1 Mountain Valley Eggs, 1.5 dozen , beaten
1 pound thick mashed Idaho Baking Potatoes, 1 (10-pound) bag
2 tablespoons margarine , melted

Steps:

  • Melt margarine in large saucepan. Add onion and celery; sauté over low heat until tender. Stir in flour, salt, and pepper and cook several minutes over low heat. Remove from heat; gradually stir in broth and cream. Cook over low heat, stirring constantly, until mixture comes to a boil. Add chicken. Cook, stirring, until heated through. Serve mixture in Potato Nests. Potato Nests: Add egg to mashed potatoes and mix until blended. Drop mixture by spoonfuls onto greased baking sheets, using 1/2 cup for each nest. Spread each mound into a 3 1/2 -inch circle, shaping sides with spoon. Brush with margarine. Bake at 425° for 15 minutes, or until potatoes are light brown. Fun Fact: Carson City, Nevada, one of the lesser populated state capitals in the United States, was named for frontiersman and scout, Christopher Houston "Kit" Carson (December 24, 1809-May 23, 1868), who guided John C. Fremont's mapping expedition across the Nevada Territory in 1843.

Nutrition Facts : Nutritional Facts Serves

POTATO NESTS



Potato Nests image

This is a cute breakfast idea for Easter Sunday. I must confess that I didn't make mine in muffin cups--I just used an 8 1/2 x 11" pan for the hash browns and egg and added the cooked bacon at the end. This is a simple recipe kids could help make. If you don't have savory seasoned hash browns--add your own seasonings. Recipe courtesy of Ore-Ida Foods.

Provided by AmyZoe

Categories     < 60 Mins

Time 42m

Yield 12 potato nests, 12 serving(s)

Number Of Ingredients 5

20 ounces hash browns, savory seasoned
1 egg, lightly beaten
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream
8 slices bacon, crisply cooked and crumbled

Steps:

  • Heat oven to 450.
  • Combine potatoes and egg in a large bowl.
  • Use hands to mix well.
  • Coat regular muffin pan with nonstick cooking spray.
  • Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
  • Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
  • Bake for 20 minutes or until potatoes are golden brown.
  • Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
  • Wait 5 minutes before removing from pan.
  • Top with sour cream and bacon and serve.

Nutrition Facts : Calories 279, Fat 19.9, SaturatedFat 7.3, Cholesterol 47, Sodium 387.4, Carbohydrate 17.4, Fiber 1.5, Sugar 0.8, Protein 7.5

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