Creamy Chicken Potato Bake Recipes

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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 AND POTATO BAKE



Creamy Chicken and Potato Bake image

Chicken thigh pieces are cooked in a creamy sauce with scalloped potatoes, for a fuss-free, one tray, comforting dinner everyone will love.

Provided by Fatimah Arafeh

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 10

3 medium-large potatoes
4 chicken thighs, (boneless & skinless)
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup cream (approx 35% fat), ((can sub with cooking cream))
1/4 cup milk of choice
3 tsp sea salt, (divided)
1 tsp black pepper, (divided)
1 tsp rosemary leaves, ((dried or fresh))
4 tbsp olive oil

Steps:

  • Preheat broiler/grill to 200°C / 400°F.
  • Wash and peel potatoes. Use a mandolin, or a sharp knife to thinly slice potatoes into rounds. Arrange into a lightly oiled baking dish.Toss in olive oil, 1 tsp sea salt, ½ tsp black pepper, and rosemary.
  • Broil/grill potatoes for approximately 7 minutes, until edges begin to turn golden and slightly crispy.
  • Meanwhile, add milk, cream, parmesan and mozzarella into a bowl. Reserve half the mozzarella if you'd like to sprinkle a bit of cheese on top. Alternatively, use an extra ¼ cup of mozzarella for this.Add 1 tsp salt to the creamy sauce and mix well. Set aside.
  • Cut the chicken thighs into small bite sized pieces. Season with the last 1 tsp salt and ½ tsp pepper. Set aside.
  • Remove potatoes from the grill. Top with chicken and pour over the creamy sauce. Top with reserved mozzarella, if using.
  • Place baking dish in a preheated oven and bake at 220°C/425°F or 200°C/400°F fan forced until potatoes are tender and chicken has cooked through, approximately 30 minutes. If the cheese is browning too quickly, cover with aluminium foil and remove for the last five minutes of baking.

CREAMY CHICKEN AND POTATO BAKE



Creamy Chicken and Potato Bake image

This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!

Provided by Nicky Corbishley

Categories     Dinner

Time 1h

Number Of Ingredients 17

1 tbsp vegetable oil
1 onion (peeled and chopped)
2 cloves garlic (peeled and minced)
3 medium carrots (peeled and chopped into small chunks)
4 tbsp white wine
215 ml (1 cup minus 2 tbsp) double/heavy cream
1 tsp Dijon mustard
100 g (1 packed cup) mature cheddar cheese (grated)
50 g (1/2 cup) Parmesan cheese (grated)
½ tsp salt
½ tsp pepper
Pinch of dried thyme
375 g (13oz) cooked chicken (approx. 3 chicken breasts, shredded)
100 g (3 1/4 packed cups) baby spinach leaves
350 g (3/4lb) baby new potatoes (thinly sliced (no need to peel))
1 tbsp melted butter
Fresh thyme to garnish

Steps:

  • Preheat the oven to 200C/400F.
  • Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
  • Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
  • Add the cooked chicken and spinach and heat through until the spinach wilts.
  • Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
  • Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
  • Top with fresh thyme before serving.

Nutrition Facts : Calories 717 kcal, Carbohydrate 26 g, Protein 37 g, Fat 50 g, SaturatedFat 27 g, Cholesterol 187 mg, Sodium 833 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CHICKEN AND POTATO BAKE



Chicken and Potato Bake image

"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 broiler/fryer chicken (about 3 pounds), cut up
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup Italian salad dressing
1 tablespoon Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Nutrition Facts : Calories 607 calories, Fat 35g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 811mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.

CREAM OF CHICKEN POTATO BAKE



Cream of Chicken Potato Bake image

This is for all you cream soup lovers like me. Easy, no fuss and great with ham, pork chops or fried chicken. Enjoy!

Provided by Iron Bloomers

Categories     Potato

Time 55m

Yield 5 serving(s)

Number Of Ingredients 6

4 large potatoes, washed and sliced 1/2-inch thick
1 medium onion, peeled & sliced
2 tablespoons butter
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
salt & pepper

Steps:

  • In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle with salt and pepper lightly. Repeat process until all potatoes and onions are used.
  • Combine soup and milk; whisk till blended; pour over potatoes.
  • Cover and bake at 325° for 45 minutes till hot and bubbly and potatoes test tender with a fork.

Nutrition Facts : Calories 338.1, Fat 8.8, SaturatedFat 4.2, Cholesterol 18.7, Sodium 447.1, Carbohydrate 58.6, Fiber 6.8, Sugar 3.6, Protein 8

CREAMY CHICKEN POTATO BAKE



Creamy Chicken Potato Bake image

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

Provided by Dwynnie

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless chicken breasts, cubed
4 medium potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 cup flour
1 teaspoon ground oregano
1 1/2 teaspoons parsley flakes
1/2 cup yogurt
1 cup cream
1/2 cup milk
1 cup mayonnaise

Steps:

  • Preheat oven to 350 degrees F.
  • Mix salt, pepper, garlic powder, flour, oregano, and parsley in a ziploc bag. Add chicken and shake to coat.
  • Add potatoes and toss to mix.
  • Grease cassarole dish and put in chicken and potatoes.
  • Mix yogurt, cream, milk, and mayo in a bowl. Pour over chicken and potatoes.
  • Bake for 60 minutes, stirring every 15 minutes. Dish is done when potatoes are tender.

Nutrition Facts : Calories 620.7, Fat 37.5, SaturatedFat 13.6, Cholesterol 132.5, Sodium 779.6, Carbohydrate 41.8, Fiber 3.5, Sugar 4.8, Protein 29.8

BAKED CHICKEN-POTATO CASSEROLE



Baked Chicken-Potato Casserole image

The measured amounts of seasonings (for example, 1/4 teaspoon cayenne pepper) are the amounts I seasoned the chicken with. I simply sprinkled over mashed potatoes for extra flavor. It all depends on your taste buds. Goes great with corn or mixed vegetables!

Provided by Shay Kidd

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h33m

Yield 8

Number Of Ingredients 14

4 large russet potatoes, peeled and cut into chunks
1 (32 ounce) carton chicken broth
salt and ground black pepper to taste
2 tablespoons olive oil
1 small white onion, chopped
1 teaspoon minced garlic
2 ½ pounds skinless, boneless chicken breast halves
1 tablespoon dried basil, divided
2 teaspoons Cajun seasoning
¼ teaspoon cayenne pepper
1 (12 fluid ounce) can lowfat evaporated milk
½ cup sour cream
3 tablespoons butter
½ cup shredded mozzarella cheese

Steps:

  • Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
  • Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
  • Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 40.6 g, Cholesterol 113.4 mg, Fat 16.5 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 7.5 g, Sodium 888.8 mg, Sugar 6.7 g

CHICKEN AND POTATO CASSEROLE



Chicken and Potato Casserole image

This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.

Provided by kimw37

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
  • Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g

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