Creamed Potatoes Recipe Cook Recipe For Chicken

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GRANDMA'S CLASSIC CREAMED CHICKEN OVER BAKED POTATOES



Grandma's Classic Creamed Chicken over Baked Potatoes image

This is not all that unique and really nothing special, but it is just GOOD comfort food. It was my Grandma's recipe, although I am sure she got bits and pieces from combining other classic recipes. One night Grandma was making the chicken, but when she went to make the biscuits, she was out of flour. So ... potatoes was the answer. We all liked it so much, that is how we always made it from then on.

Provided by SarasotaCook

Categories     Chicken

Time 30m

Yield 4 Individual Servings, 4 serving(s)

Number Of Ingredients 15

2 large potatoes, baked and cut in half
2 tablespoons butter
2 tablespoons flour
2 1/2 cups light cream (milk or half and half will work fine)
1 cup chicken, cooked and diced
1 cup peas (frozen peas work fine)
1 1/2 cups button mushrooms, sliced
1/2 cup celery, fine diced
1/2 cup red pepper, diced
1 small onion, diced
1 tablespoon fresh parsley, fine chopped
1 teaspoon olive oil
salt
pepper
white cheddar cheese, grated fine

Steps:

  • Potatoes -- I always bake mine ahead, cut in half and just heat up in the microwave before serving.
  • Bechemel -- In a small sauce pan, add the butter and bring to medium heat. Melt the butter and then whisk in the flour. Mix well to combine and cook a couple of minutes to loose the flour taste. Slowly whisk in the milk or cream and and bring up to a low boil until thickened. You can set this off to the side.
  • Vegetables -- In a large sauce pan, add the olive oil and bring to medium / medium high heat. Add the celery, onion and red pepper and cook 2-3 minutes, then add in the mushrooms and cook another 5 minutes under the vegetables are tender.
  • Chicken -- Now, I cook my chicken ahead or I use leftover chicken, so please make the chicken anyway you want. I usually oven roast a couple of bone in breasts, seasoned with just olive oil, salt and pepper, 375 for 40-45 minutes (depending on the size).
  • Reduce the heat to medium low, add in the chicken, peas and bechemel sauce and cook until everything is heated through. Taste for seasoning (salt and pepper) and add the parsley. If the sauce is a bit thick, add a little more cream or milk. I like a nice thick sauce, but it is up to you.
  • Potato -- Since I make mine ahead, just microwave for a minute to heat up. If you just baked them, follow the directions below.
  • Serve -- Take the potato, slice it in half and lightly use a fork and break up the inside of the potato, don't take any out, just mix it up a bit.
  • Then top with a few spoons of the chicken over the potato. Top with the cheese and enjoy. You can also put under the broiler, microwave or oven for just a few minutes to melt the cheese. It is just a garnish. And the heat of the sauce will melt the cheese all on it's own. Serve with a fresh salad for a nice easy CLASSIC dish.
  • Note: Baked Potato Time is not included in Prep Time.

CHICKEN WITH CREAMY CORN AND POTATOES



Chicken with Creamy Corn and Potatoes image

Chicken has got some great co-stars in this dish. Potatoes, onions, red peppers and corn simmer in a creamy sauce for a brilliant performance.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup KRAFT Zesty Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 lb. baking potato es (about 2), cubed
1 small onion, chopped
1 red pepper, chopped
1 can (15-1/4 oz.) corn, drained
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

Steps:

  • Heat dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165ºF), turning occasionally. Remove chicken from skillet; cover to keep warm.
  • Add onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.
  • Top with shredded cheese and cilantro. Serve with chicken and lime wedges.

Nutrition Facts : Calories 590, Fat 29 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 130 mg, Sodium 1080 mg, Carbohydrate 45 g, Fiber 6 g, Sugar 8 g, Protein 38 g

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY CHICKEN AND SCALLOPED POTATOES



Creamy Chicken and Scalloped Potatoes image

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

4 cups potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup sharp cheddar cheese
1/2 cup sharp cheddar cheese
1 tablespoon paprika
1 1/2 lbs chicken breasts
3 tablespoons bacon
1 carrot
1 head of broccoli
3/4 cup onion

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.

ROAST CHICKEN WITH SQUASHED NEW POTATOES & CHEESY CREAMED SPINACH



Roast chicken with squashed new potatoes & cheesy creamed spinach image

Enjoy roast chicken with new potatoes and cheesy creamed spinach for a hearty dinner the whole family will love. Serve with carrots and any veg you like

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h20m

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 17

700g baby new potatoes
2 tbsp olive oil
1 lemon , zested
4 garlic cloves , whole and unpeeled
small bunch of thyme , leaves picked and torn, plus a few small leaves to serve
4 bay leaves
chicken legs, including thighs and drumsticks
½ tsp paprika
300g carrots , cooked, to serve
200g bag baby spinach
knob of butter
1 onion , chopped
2 garlic cloves , crushed
2 tbsp plain flour
300ml milk
generous grating of nutmeg
20g mature cheddar , grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they're all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.
  • Tip the potatoes into a large roasting tray to sit in one snug layer. Drizzle with 1 tbsp oil, season and add the lemon zest, garlic, thyme and bay. Toss to coat the potatoes. Use a potato masher to gently crack each potato, being careful not to break them up too much. Place the chicken on top, rub with the rest of the oil and the paprika, then season. Roast for 45 mins until golden brown and cooked through.
  • Meanwhile, make the creamed spinach. Boil the kettle and tip the spinach into a colander. Pour over the boiling water to wilt the leaves. Leave to cool.
  • Heat the butter in a pan. Add the onion and cook for 8-10 mins until softened. Stir through the garlic for another minute, then the flour for another minute. Pour in the milk, a little at a time, stirring and adding more until you have a smooth sauce. Bring to a simmer and stir continuously until the sauce has thickened.
  • Squeeze any liquid out of the spinach, then roughly chop. Add to the sauce along with the nutmeg. Season to taste. Transfer to a baking dish, top with the cheese, and bake for 15 mins until golden.
  • Cover the chicken and rest for 5 mins. Set aside 2 legs to cool before chilling for lunch tomorrow. Serve the rest (1 full leg each per adult, a drumstick or thigh each for the children) with the potatoes and spinach alongside some carrots.

Nutrition Facts : Calories 612 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium

CREAMED CHICKEN FOR BISCUITS



Creamed Chicken for Biscuits image

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 10

⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g

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