Easy Chicken And Potato Bake Recipes

EASY CHICKEN AND POTATOES

Steps:

• Preheat oven to 400°F.
• Drizzle 1 tablespoon olive oil over the chicken thighs and season with lemon pepper seasoning.
• In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Toss well.
• Place vegetables on a non-stick or parchment-lined baking sheet. Nestle chicken pieces in between the vegetables.
• Roast 45-50 minutes or until potatoes are tender and chicken reaches 165°F.
• Remove chicken from the pan and use a spatula to stir vegetables in the juices on the pan.
• Serve immediately.

CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
• Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
• Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
• Place chicken on top of the butter. Season with salt and pepper.
• In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
• Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.

CHICKEN AND POTATO BAKE

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.

CHICKEN POTATO CASSEROLE

Steps:

• Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. , Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs., Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

EASY ITALIAN CHICKEN AND POTATO BAKE

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray.
• Spread spinach in baking dish. In medium bowl, stir Potatoes, Sauce Mix, boiling water, milk and 1 tablespoon of the butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter; sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish.
• Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.

EASY BAKED CHICKEN AND POTATO DINNER FOR TWO

Steps:

• Heat oven to 400°F. Spray baking dish, 13x9x2 inches, with cooking spray.
• Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
• Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE

Steps:

• Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
• Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

EASY BAKED CHICKEN AND POTATO DINNER

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
• Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
• Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.

CHICKEN AND POTATO CASSEROLE

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.

ONE-PAN CHICKEN AND POTATO BAKE

Steps:

• Heat oven to 400°F.
• Place chicken and potatoes in 13x9-inch baking dish.
• Top with dressing; sprinkle with cheese and seasoning. Cover.
• Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.

EASY CHICKEN AND POTATO BAKE

Steps:

• Heat oven to 400ºF.
• Wisk together the salad dressing, chicken broth, honey and rosemary.
• Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
• Add lemons wedges.
• Bake 45 to 50 minute or until chicken is done (165ºF) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.

CHICKEN & POTATO CASSEROLE

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.