BAKED CHICKEN-POTATO CASSEROLE
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
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
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
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
CHICKEN & POTATO CASSEROLE
I made up this recipe using what I had in the kitchen. It is a new family favorite! Super simple...and delicious!!
Provided by Kyleen_03
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
- 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
- 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
- 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
- 5. Season with salt & pepper to taste.
- 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.
CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
- In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
LOADED BAKED POTATO & CHICKEN CASSEROLE
Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.
Provided by bsmith1
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
- Add potatoes to bowl and allow to marinate for 10 minutes.
- Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
- Coat baking dish with cooking spray.
- Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
- Fry bacon and set aside to drain.
- Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
- Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
- Crumble the bacon, grate the cheese, and chop the green onions.
- Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
- Add fresh green onions before serving.
GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO
Potatoes stuffed with the flavors of chicken enchiladas without the hassle.
Provided by Soup Loving Nicole
Categories Chicken Main Dishes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
- Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
- Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 47.4 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 6.3 g, Protein 38.3 g, SaturatedFat 11.2 g, Sodium 537.6 mg, Sugar 2.5 g
CREAMY POTATO BREAKFAST CASSEROLE
Easy to make ahead and bake in the morning for a delicious brunch! Feel free to add extra vegetables such as bell peppers, chopped tomato, fresh spinach, or asparagus to the mix! Bake immediately or refrigerate overnight and bake in the morning.
Provided by METG
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
- Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g
CREAMY STUFFED BAKED POTATOES
My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
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