Potatoes Under Creamy Chicken Recipes

POTATOES UNDER CREAMY CHICKEN

Steps:

• In 2-quart saucepan, heat 1/2 cup milk and the soup to boiling, stirring frequently. Stir in chicken and broccoli.
• Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes.
• Make potatoes as directed on pouch, using water, milk and butter. Serve chicken mixture over potatoes.

GRANDMA'S CLASSIC CREAMED CHICKEN OVER BAKED POTATOES

Steps:

• Potatoes -- I always bake mine ahead, cut in half and just heat up in the microwave before serving.
• Bechemel -- In a small sauce pan, add the butter and bring to medium heat. Melt the butter and then whisk in the flour. Mix well to combine and cook a couple of minutes to loose the flour taste. Slowly whisk in the milk or cream and and bring up to a low boil until thickened. You can set this off to the side.
• Vegetables -- In a large sauce pan, add the olive oil and bring to medium / medium high heat. Add the celery, onion and red pepper and cook 2-3 minutes, then add in the mushrooms and cook another 5 minutes under the vegetables are tender.
• Chicken -- Now, I cook my chicken ahead or I use leftover chicken, so please make the chicken anyway you want. I usually oven roast a couple of bone in breasts, seasoned with just olive oil, salt and pepper, 375 for 40-45 minutes (depending on the size).
• Reduce the heat to medium low, add in the chicken, peas and bechemel sauce and cook until everything is heated through. Taste for seasoning (salt and pepper) and add the parsley. If the sauce is a bit thick, add a little more cream or milk. I like a nice thick sauce, but it is up to you.
• Potato -- Since I make mine ahead, just microwave for a minute to heat up. If you just baked them, follow the directions below.
• Serve -- Take the potato, slice it in half and lightly use a fork and break up the inside of the potato, don't take any out, just mix it up a bit.
• Then top with a few spoons of the chicken over the potato. Top with the cheese and enjoy. You can also put under the broiler, microwave or oven for just a few minutes to melt the cheese. It is just a garnish. And the heat of the sauce will melt the cheese all on it's own. Serve with a fresh salad for a nice easy CLASSIC dish.
• Note: Baked Potato Time is not included in Prep Time.

POTATOES UNDER CREAMY CHICKEN

Steps:

• Heat 1/2 cup milk and the soup to boiling in 2-quart saucepan, stirring frequently. Stir in chicken and broccoli.
• Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes.
• Heat hot water, 1/2 cup milk and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve chicken mixture over potatoes.

CREAMY CHICKEN CASSEROLE WITH FINGERLING POTATOES

Steps:

• Preheat oven to 375.
• Place pre-cooked chicken in large casserole dish.
• Boil potatoes until just tender.
• Saute celery and onions in 2 tbs butter until starting to soften, then add mushrooms until tender; splash white cooking and vinegar and cook another 2-3 minutes.
• Steam Broccoli until tender; not soft!
• In medium bowl mix together soup, sour cream and milk until well blended.
• Drain potatoes and add to the chicken in dish.
• Pour soup mixture evenly over chicken/potatoes.
• Sprinkle sauted veggeis over that.
• Add the broccoli, and then sprinkle the crackers over everything.
• Melt remaining butter and drizzle over the crackers.
• Finally, spread the cheese evenly over everything.
• Put in center of oven uncovered for 20-25 minutes until soup mix is bubbling.
• Let cool!

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.