Creamy Chickenrice Recipes Recipe For Potato

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CREAMY CHICKEN AND POTATO SALAD



Creamy Chicken and Potato Salad image

Make and share this Creamy Chicken and Potato Salad recipe from Food.com.

Provided by Tracey_B

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

600 g potatoes, new and tiny in size, halved
2 slices bacon, rashers trimmed
300 g chicken, cooked and chopped
125 ml light sour cream
4 tablespoons low-joule mayonnaise
2 tablespoons grainy mustard
1/4 cup fresh chives, chopped

Steps:

  • Preheat oven to 220 degrees celcius. Lightly coat an oven tray with cooking spray.
  • Place the potatoes in a microwave dish, cover and cook on High for 6 minutes. Dry potatoes and place on the prepared tray. Lightly coat with cooking spray and bake for 20 minutes or until golden.
  • Wrap the bacon in absorbent paper and cook in the microwave on High for 2 minutes. Chop.
  • Gently toss the potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Serve.

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 7

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
  • Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  • Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
  • Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

CREAMY SWEET POTATO WITH GINGER SOUP



Creamy Sweet Potato With Ginger Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped honey-roasted peanuts

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 22 g, Cholesterol 37.7 mg, Fat 10.7 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 90.7 mg, Sugar 4.7 g

CREAMY CHICKEN AND RICE



Creamy Chicken and Rice image

This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!

Provided by JANETFORAUBURN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 13

4 cups cooked white rice
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon powder
1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
5 cups cooked, shredded chicken breast meat
12 ounces processed cheese food (eg. Velveeta), cubed
2 cups sour cream
½ cup butter
2 cups crushed buttery round crackers

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread rice in the bottom of a 9x13 inch baking dish; set aside.
  • In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  • Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

Nutrition Facts : Calories 973.4 calories, Carbohydrate 59.9 g, Cholesterol 215 mg, Fat 56.3 g, Fiber 1 g, Protein 55.1 g, SaturatedFat 31.8 g, Sodium 1796.4 mg, Sugar 10.2 g

BEST EVER CREAMY MASHED POTATOES



Best ever creamy mashed potatoes image

Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 40m

Number Of Ingredients 3

1 kg floury potatoes (like Maris Piper), cut into chunks
50g Yeo Valley Organic salted butter, plus 1 tbsp
50g whole milk

Steps:

  • Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
  • Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
  • Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium

CREAMY CHICKEN POTATO SOUP



Creamy Chicken Potato Soup image

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY CHICKEN-POTATO BAKE



Creamy Chicken-Potato Bake image

Try this deliciously creamy chicken, potato and green bean casserole. Your family will love it!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 8

1 container (8 oz) chive and onion cream cheese spread
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 bags (12 oz each) frozen roasted red potatoes, green beans & rosemary butter sauce
2 cups shredded or cubed cooked chicken
1/2 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 2 1/2-quart baking dish with cooking spray. In large microwavable bowl, microwave cream cheese spread and milk uncovered on High 1 to 2 minutes, stirring halfway through, until mixture can be stirred to smooth consistency. Stir in salt and pepper.
  • Heat roasted red potatoes and green beans in bags in microwave on High 5 minutes. Add to cream cheese mixture, along with chicken.
  • In small bowl, mix bread crumbs and butter.
  • Spoon potato mixture into baking dish; top with bread crumb mixture. Bake 35 to 40 minutes or until bubbly and golden brown. Cool 5 minutes before serving.

Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 g

CREAMY CHICKEN RICE SOUP



Creamy Chicken Rice Soup image

This very rich, flavorful soup is my time saving rendition of a soup I had while passing through Amish country in Lexington, Pennsylvania.

Provided by Abi Grant

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
2 cubed chicken breasts
4 cubed potatoes
2 stalks sliced celery
1/2 package Lipton Recipe Secrets savory herb with garlic soup mix
1 package frozen peas and carrot
1 can cream of mushroom soup
2 cans chicken broth
1 package garlic and herb rice mix
2 cups cream or 2 cups half-and-half

Steps:

  • Saute chicken, potatoes, and celery until potatoes become translucent.
  • Sprinkle soup mix and toss until everything is coated.
  • Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
  • Simmer over medium low heat until rice is tender.
  • Add cream or half and half and heat through.
  • Do not allow to boil.

Nutrition Facts : Calories 810.2, Fat 52.6, SaturatedFat 27, Cholesterol 179, Sodium 1610.3, Carbohydrate 55.5, Fiber 7.4, Sugar 4.1, Protein 31.8

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