Potato Crusted Chicken Casserole Recipes

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POTATO-CRUSTED CHICKEN CASSEROLE



Potato-Crusted Chicken Casserole image

An herby, comforting filling is surrounded by a sliced potato "crust" in this unique casserole that tastes anything but healthy! Becky Matheny - Strasburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 23

1 large potato, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cups fat-free milk
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons shredded reduced-fat cheddar cheese
2 cups frozen peas and carrots
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
Dash rubbed sage
CRUMB TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted
1/2 teaspoon garlic powder

Steps:

  • In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 674mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

BUFFALO CHICKEN POTATO CASSEROLE



Buffalo Chicken Potato Casserole image

Buffalo chicken takes on a whole new flavor profile when added to a potato casserole. Easy ingredients to throw together means dinner is on in no time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 11

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
4 cups boiling water
1 1/3 cups milk
1 package (8 oz) cream cheese, softened
2 cups cubed cooked chicken
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
2 cups Progresso™ plain panko crispy bread crumbs
2 tablespoons butter
1/4 teaspoon garlic powder
1/2 cup blue cheese crumbles, if desired
Celery sticks, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
  • In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
  • Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

POTATO CHICKEN CASSEROLE



Potato Chicken Casserole image

Have leftover chicken? This recipe makes good use of it. The potatoes in this casserole also make it a dish that will appeal to any hearty "country" appetite. It's simple to prepare and delicious served with a salad and rolls.-Frances Gleichmann, Baltimore, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound medium fresh mushrooms, quartered
2 medium onions, chopped
5 tablespoons butter, divided
2 cups cubed cooked chicken
2 cups diced cooked peeled potatoes
1 jar (2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
1 cup half-and-half cream
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1 cup soft bread crumbs

Steps:

  • In a large skillet, saute mushrooms and onions in 3 tablespoons butter until tender. Add the chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper; heat through. , Spoon into a greased 2-qt. baking dish. Melt remaining butter; stir in the bread crumbs and sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted.

Nutrition Facts :

POTATO CHIP CHICKEN CASSEROLE



Potato Chip Chicken Casserole image

This is a chicken casserole with a crispy crunchy potato chip topping. It is easy to make and tastes wonderful.

Provided by PAULADONNIELLE

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 5

Number Of Ingredients 12

2 cups chopped, cooked chicken meat
1 cup cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup mayonnaise
2 tablespoons grated onion
½ cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 tablespoon lemon juice
½ cup shredded sharp Cheddar cheese
2 cups crushed potato chips
¼ cup water
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.

Nutrition Facts : Calories 638.6 calories, Carbohydrate 35.8 g, Cholesterol 72.5 mg, Fat 45 g, Fiber 2.8 g, Protein 23.7 g, SaturatedFat 11.3 g, Sodium 851.6 mg, Sugar 2.4 g

POTATO CRUSTED CHICKEN



Potato Crusted Chicken image

I think that I got this recipe from a Hungry Jack box. Anyway, it quick and tasty, and you should try it!

Provided by Stephanie Z.

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) boneless skinless chicken breasts
1/4 cup Italian dressing
salt and pepper, to taste
paprika, to taste
1/2 cup instant potato flakes

Steps:

  • Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
  • Cut any visible fat from chicken.
  • Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
  • With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
  • Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
  • Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.

Nutrition Facts : Calories 251.1, Fat 6.3, SaturatedFat 1.2, Cholesterol 98.7, Sodium 359.9, Carbohydrate 6.4, Fiber 0.4, Sugar 1.4, Protein 39.8

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

POTATO CHIP CRUSTED CHICKEN CASSEROLE



Potato Chip Crusted Chicken Casserole image

I got this from my ex-mother-in-law - she used to make it all the time for family dinners and it was so good and easy to make !

Provided by Kateriana

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

3 cups chicken breasts, cooked & cubed
1 (13 ounce) package chicken rice-a-roni
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1 1/4 cups milk
1 cup chicken broth
1 cup celery, chopped
1/2 cup yellow onion, chopped
3 (7 ounce) cans water chestnuts, sliced and drained
1 cup potato chips
1/2 teaspoon paprika

Steps:

  • Mix all ingredients except potato chips and paprika in a 9x13 pan.
  • Refrigerate overnight.
  • Before baking, cover with crushed potato chips and sprinkle with paprika.
  • Bake 1 hour or more @ 350 degrees.
  • Serves 12. May be divided into two smaller pans and half frozen for later use.

Nutrition Facts : Calories 336.3, Fat 12.7, SaturatedFat 2.4, Cholesterol 8.8, Sodium 997.2, Carbohydrate 49.8, Fiber 2.5, Sugar 3.7, Protein 6.8

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