Creamy Chicken Casserole With Fingerling Potatoes Recipes

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ONE-POT CREAMY CHICKEN CASSEROLE



One-pot Creamy Chicken Casserole image

Are you looking for a comforting chicken recipe? This one-pot creamy chicken casserole with bacon and potatoes is delicious, easy and sure to become a family favourite.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Main Course

Time 1h

Number Of Ingredients 17

200 g | 7oz smoked bacon lardons or chopped streaky bacon
1 tbsp olive oil
1/2 tbsp butter
6 skin-on chicken legs
1 tsp Kosher salt
1/2 tsp ground black pepper
6 shallots (quartered)
2 large garlic cloves (sliced)
800 g | 1.7 pounds baby potatoes (halved)
2 tbsp Dijon mustard
1 tsp English mustard
1 tbsp runny honey
280 ml | 1 1/8 cups medium-dry apple cider
250 ml | 1 cup single (pouring) cream
1/2 tsp dried tarragon
3 fresh thyme sprigs
1 lemon zest only

Steps:

  • Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
  • Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
  • Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
  • Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
  • Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
  • Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
  • Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
  • Uncover the pot and cook for another 5 minutes or until the potatoes are tender.
  • Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.

Nutrition Facts : Calories 694 kcal, Carbohydrate 34 g, Protein 27 g, Fat 48 g, SaturatedFat 18 g, Cholesterol 181 mg, Sodium 797 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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

EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
  • Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
  • Bake in the preheated oven until bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

CREAMY CHICKEN CASSEROLE WITH FINGERLING POTATOES



Creamy Chicken Casserole With Fingerling Potatoes image

Make and share this Creamy Chicken Casserole With Fingerling Potatoes recipe from Food.com.

Provided by jimjam63

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb cooked chicken
1 lb fingerling potato, assorted colors
2 stalks celery, finely chopped
10 fresh white mushrooms, diced
2 scallions, diced
1 small head of broccoli
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/2 cup milk
4 tablespoons butter
2 tablespoons white wine
1 tablespoon balsamic vinegar
20 Ritz crackers, crushed
1 cup shredded parmesan cheese

Steps:

  • Preheat oven to 375.
  • Place pre-cooked chicken in large casserole dish.
  • Boil potatoes until just tender.
  • Saute celery and onions in 2 tbs butter until starting to soften, then add mushrooms until tender; splash white cooking and vinegar and cook another 2-3 minutes.
  • Steam Broccoli until tender; not soft!
  • In medium bowl mix together soup, sour cream and milk until well blended.
  • Drain potatoes and add to the chicken in dish.
  • Pour soup mixture evenly over chicken/potatoes.
  • Sprinkle sauted veggeis over that.
  • Add the broccoli, and then sprinkle the crackers over everything.
  • Melt remaining butter and drizzle over the crackers.
  • Finally, spread the cheese evenly over everything.
  • Put in center of oven uncovered for 20-25 minutes until soup mix is bubbling.
  • Let cool!

WINNING CREAMY CHICKEN CASSEROLE



Winning Creamy Chicken Casserole image

French onion dip lends a tangy accent to this cheesy rice bake from Jaky Broussard of Greensboro, Alabama. Short prep time means you can eat deliciously without spending hours in the kitchen.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup uncooked instant rice
1/4 cup chopped onion
2 teaspoons butter
1/2 cup 4% cottage cheese
1/3 cup French onion dip
3 tablespoons sour cream
1/4 teaspoon salt
Dash white pepper
1/2 cup cubed cooked chicken
1/2 cup shredded cheddar cheese
2 tablespoons chopped green chilies

Steps:

  • Cook rice according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender; set aside. In a small bowl, combine the cottage cheese, onion dip, sour cream, salt and pepper. Stir in rice and onion., Spread half of the rice mixture into a 3-cup baking dish coated with cooking spray. Layer with chicken, 1/4 cup cheddar cheese and green chilies. Top with remaining rice mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 454 calories, Fat 20g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 1085mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.

GARLIC ROASTED CHICKEN WITH FINGERLING POTATOES AND BACON



Garlic Roasted Chicken With Fingerling Potatoes and Bacon image

Make and share this Garlic Roasted Chicken With Fingerling Potatoes and Bacon recipe from Food.com.

Provided by kitchenslave03

Categories     Chicken Breast

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 15

8 cups cold water
1/4 cup kosher salt
3 large garlic cloves, smashed
3 sprigs fresh thyme
2 bay leaves
10 peppercorns
6 large chicken breasts, with skin and bones
1 head garlic, cloves separated, unpeeled
2 tablespoons olive oil
2 lbs fingerling potatoes
4 slices apple-smoked bacon, thick slices, cut crosswise into 1/4 inch slices
3 cups low sodium chicken broth
3 tablespoons butter, chilled, cut into 1/2 inch cubes
3 tablespoons Italian parsley, chopped
1 1/2 tablespoons fresh thyme, chopped

Steps:

  • Whisk water and salt in large bowl til salt dissolves. Stir in smashed garlic, thyme sprigs, bay leaves and peppercorns. Add chicken. Cover and chill at least 3 hours or overnight.
  • Preheat oven to 350. Place whole unpeeled garlic cloves and oil in small ovenproof dish; toss to coat. Cover and roast til tender, about 45 minute Cool slightly and peel.
  • Meanwhile, place potatoes in med saucepan. Cover with cold water. Boil til tender, about 15 minute Drain and let stand til cool enough to handle. Peel potatoes. (Garlic and potatoes can be prepared 1 day ahead. Cover seperately and chill).
  • Preheat oven to 400. Cook bacon in heavy large pot over med til brown. Using slotted spoon, transfer bacon to paper towel to drain. Increase heat to med-high. Drain chicken and pat dry. Add chicken, skin side down to bacon drippings in pot. Cook til brown, about 5 min per side. Transfer chicken to rimmed baking sheet. Bake chicken til cooked through, about 25 minute Tent with foil to keep warm.
  • Return bacon to pot. Stir over med-high heat 30 seconds. Add broth, bring to a boil, scraping up browned bits. Boil til reduced to 2 cups, about 8 minute Add butter; whisk until blended. Stir in parsley, thyme, potatoes, and roasted garlic; stir to warm through. Season with salt and pepper.
  • Divide potatoes and garlic among plates. Top each with a chicken breast. Drizzle remaining sauce over.

Nutrition Facts : Calories 484.1, Fat 24.6, SaturatedFat 8.4, Cholesterol 108.1, Sodium 4902.4, Carbohydrate 29.4, Fiber 4, Sugar 2, Protein 36.1

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