Chicken Topped Potatoes Recipes

POTATO-TOPPED CHICKEN CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

CHICKEN AND TOMATO TOPPED POTATOES

Steps:

• Scrub potatoes; prick several times with fork. Place potatoes on microwavable plate. Microwave on High for 15 to 17 minutes or until fork-tender.
• Meanwhile, in medium bowl, mix chicken, cheese and tomatoes.
• Split each potato in half lengthwise; place on microwavable plate. Mash each potato slightly. Sprinkle each with garlic-pepper blend; top with sour cream. Spoon 1/2 cup chicken mixture on each potato. Sprinkle with bacon pieces. Microwave on High for 2 to 3 minutes or until hot and cheese is melted. Serve warm.

BUFFALO CHICKEN-TOPPED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tablespoon buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese. , Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle chicken with salt and chili powder. , In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer. , Spoon chicken mixture over potatoes. Serve with additional sour cream and onions.

RANCH POTATO-TOPPED CHICKEN BAKE

Steps:

• Heat oven to 375°F. In 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• In 2-quart saucepan, heat water to boiling. Remove from heat. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.
• Bake 25 to 30 minutes or until potatoes are set and light golden brown.

FAJITA CHICKEN-TOPPED POTATOES

Steps:

• Pierce potatoes in several place with fork. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Cool 5 min.
• Cut potatoes lengthwise in half; scoop out centers into bowl, leaving 1/4-inch-thick shells. Mash potato centers lightly. Add sour cream, broccoli, chicken and 1/2 cup cheese; mix well.
• Spoon mashed potato mixture into potato shells; sprinkle with remaining cheese. Place on microwaveable plate. Microwave 2 min. or until heated through.
• Meanwhile, cook gravy in saucepan on medium heat until heated through, stirring occasionally.
• Drizzle gravy over potatoes before serving.

SKILLET CHICKEN WITH POTATOES AND TOMATOES

Steps:

• Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
• Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.

ROASTED LEMON CHICKEN THIGHS WITH POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Season chicken thighs with salt and pepper on all sides.
• Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
• Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

CHICKEN TOPPED POTATOES

Steps:

• Pierce potatoes with fork and place in microwave. Microwave on high for 15 minutes. Let stand 5 minutes.
• Combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
• Melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. Saute for 5 minutes.
• Add broth and bring to a boil. Cook for 6 minutes or until chicken is tender and sauce is thickened.
• Remove from heat and stir in sour cream.
• Split potatoes and fluff up pulp. Divide chicken mixture among potatoes. Sprinkle with parsley and serve.