LOADED BARBECUE BAKED POTATO CASSEROLE
Barbecue sauce provides a flavorful addition to this delicious potato casserole that's made using Old El Paso™ green chiles. Assemble this casserole in a flash by using three cups of Make-Ahead Oven-Roasted Pulled Pork pulled from your freezer and thawed.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp; drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
- In large microwavable bowl, stir together mashed potatoes, reserved bacon drippings, the milk, pepper Jack cheese, cream cheese, pepper and 2 cups of the Cheddar cheese. Microwave uncovered on High 4 minutes. Stir in sour cream and chiles until well blended.
- Spoon potato mixture into baking dish. Sprinkle with bacon and remaining 1 cup Cheddar cheese. Spoon pork evenly over cheese. Drizzle barbecue sauce over pork.
- Bake uncovered 45 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 33 g, Fat 1, Fiber 2 1/2 g, Protein 34 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1230 mg
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.
LOADED BARBECUE CHICKEN AND POTATO CASSEROLE
Start with sour cream-and-cheddar-spiked mashed potatoes, then load up on barbecue chicken, bacon and more cheese for an irresistibly indulgent dinner that's on the table in under an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat water and butter to boiling over medium-high heat. Remove from heat; stir in potato mix, and let stand 1 minute. Stir in sour cream and 1 cup of the cheese until completely blended. Spoon mixture into baking dish.
- In medium bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
- Bake 22 to 25 minutes or until cheese is melted and edges are bubbly. Top with remaining 1/4 cup green onions.
Nutrition Facts : Calories 510, Carbohydrate 36 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1610 mg, Sugar 15 g, TransFat 1 g
BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE
This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.
Provided by mammak
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g
LOADED PULLED PORK TATER TOT BITES
Forget potato skins... have you ever had loaded Tater Tots®? Tots are baked in muffin cups and transformed into crispy potato cups before being loaded with pulled pork, cheese, BBQ sauce, and sour cream. These bites are perfect for a party and also a great way to use up leftover pulled pork.
Provided by fabeveryday
Categories Pork Appetizers
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
- Place 4 to 5 frozen potato nuggets into each muffin cup.
- Bake in the preheated oven for 10 minutes.
- Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
- Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
- Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
- Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 14.3 g, Cholesterol 20.3 mg, Fat 9.1 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 351.2 mg
LOADED BARBECUE BAKED POTATO CASSEROLE
I have yet to try this. It looks like a phenomenal pot luck or summer side dish. From Southern Living.
Provided by KathyP53
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon in large skillet over medium-high heat until crisp, 8-10 minutes. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon and set aside.
- Stir together reserved bacon drippings, potatoes, next 5 ingredients, and 2 cups cheddar cheese in a large microwave safe bowl. MIcrowave on HIGH 4 minutes. Stir in sour cream and chiles until well blended.
- Spoon potato mixture into a lightly greased 13X9" baking dish. Sprinkle evenly with bacon and remaining 1 cup cheddar cheese. Arrange pork evenly over cheese. Drizzle barbecue sauce evenly over pork.
- Bake at 350 degrees for 45 minutes., Let stand 10 minutes before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 471.5, Fat 30, SaturatedFat 17.9, Cholesterol 91.7, Sodium 1068.5, Carbohydrate 29.8, Fiber 1.6, Sugar 8.8, Protein 20.8
OVEN BARBECUED CHICKEN AND POTATOES
Easy barbecue chicken and potato dish. I prepare this on Sunday morning, and it is ready when we get home from church. It is hearty, and we never have leftovers.
Provided by KBROWN881
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange chicken breasts, potatoes, and onion in a large baking dish.
- Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 340.8 calories, Carbohydrate 37.8 g, Cholesterol 70.3 mg, Fat 7.8 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 1.6 g, Sodium 791.9 mg, Sugar 13.5 g
BARBECUE CHICKEN CASSEROLE
I am a minister's wife and have cooked for countless fellowships, funeral dinners and other church activities. This is a recipe I've used often for those occasions.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; transfer to an ungreased 13x9-in. baking dish. , Drain skillet, reserving 2 tablespoons drippings. In drippings, saute onion, green pepper and celery until tender. In a small bowl, combine ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over chicken. , Cover and bake 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
Nutrition Facts : Calories 522 calories, Fat 20g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 854mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 33g protein.
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