Potato Crusted Creamy Chicken Soup 5fix Recipes

CREAMY CHICKEN POTATO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

HEARTWARMING CREAMY CHICKEN POTATO SOUP

Steps:

• 1. Get all of your veggies chopped.
• 2. In a dutch oven, over medium heat - melt butter and add the onion, leek, carrots, celery and garlic. Saute for about 5 minutes, stirring occasionally.
• 3. Add the chicken broth and potatoes. Simmer until vegetables are tender. Stirring occasionally.
• 4. Add corn, salt, pepper and thyme. Stir.
• 5. Whisk the flour and milk until well blended. Add to the broth and vegetables and stir well and often, so there is no sticking.
• 6. Warm up the cream cheese in the microwave - just until soft and add dollops to the soup...leave it sit for a minute to melt and then whisk into the soup.
• 7. Add the chicken now, and continue cooking until meat is warmed through.
• 8. Serve hot! This is one delicious soup...

CREAM OF CHICKEN AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour until absorbed thoroughly by the butter. Add the onion and chives and saute for 5 minutes. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.

POTATO CRUSTED CREAMY CHICKEN SOUP #5FIX

Steps:

• Cook the hash browns according to directions. In the last few minutes add the cheese and reduce the heat. Keep a good eye on it at this point. You will need to flip the mixture several times. You want it crisp, not burned!
• In a medium saucepan combine cream of chicken soup, shredded chicken and one can of water.
• Cook over medium-high heat until bubbling.
• Add spinach and half of the potato mixture.
• Leave on heat until spinach is cooked - 1 to 2 minutes.
• Divide the soup among four bowls.
• Top each bowl with remaining potato mixture.
• Enjoy!

POTATO CRUSTED CHICKEN

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.

POTATO-CRUSTED CHICKEN CASSEROLE

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.

POTATO CRUSTED CHICKEN #5FIX

Steps:

• dredge each chicken breast in the flour that has been seasoned with 1/2 teaspoon of seasoned salt, shake off excess flour. dip in the beaten egg or brush with the egg. sprinkle 1/8 cup of Simply Potatoes Shredded Hash Browns on each breast, turn each breast over, sprinkle 1/4 cup of Simply Potatoes Shredded Hash Browns on each breast. Place the breast on a non-skid baking sheet. Place the pan of chicken in a preheated(350F) oven. Bake until internal tempature reaches 165F and the potatoes are nicely browned. Serve.