Scalloped Chicken And Potatoes Elite Recipes

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SCALLOPED CHICKEN AND POTATOES



Scalloped Chicken and Potatoes image

A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 9

1 box (4.8 oz) Betty Crocker™ sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup frozen sweet peas
1 can (8 oz) mushroom pieces and stems, drained
1/2 cup Progresso™ plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
  • Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
  • In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1 g

SCALLOPED CHICKEN AND POTATOES ELITE



Scalloped Chicken and Potatoes Elite image

Make and share this Scalloped Chicken and Potatoes Elite recipe from Food.com.

Provided by Annacia

Categories     Chicken

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs yukon gold potatoes, peeled, thinly sliced
1 tablespoon flour
2 garlic cloves, minced
1 lb precooked diced chicken
1 cup whipping cream
1 cup chicken broth
1/2 teaspoon ground nutmeg (less freshly grated)
1/2 teaspoon salt
1/4 teaspoon milled pepper
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 to 375 degrees.
  • Spray a 9 x 13-inch glass baking dish with nonstick oil spray.
  • Lay half of the potato slices on the bottom of the dish.
  • Sprinkle evenly with flour, garlic and chicken.
  • Top with remaining potato slices.
  • In a medium bowl, whisk together cream, broth, nutmeg, salt and pepper.
  • Pour over the potato layers.
  • Sprinkle Parmesan evenly on top.
  • Cover dish tightly with foil, then bake for 45 minutes.
  • Remove foil and bake for 30 minutes more or until lightly browned on top.

CREAMY CHICKEN AND SCALLOPED POTATOES



Creamy Chicken and Scalloped Potatoes image

Make and share this Creamy Chicken and Scalloped Potatoes recipe from Food.com.

Provided by David Hawkins

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup sharp cheddar cheese
1/2 cup sharp cheddar cheese
1 tablespoon paprika
1 1/2 lbs chicken breasts
3 tablespoons bacon
1 carrot
1 head of broccoli
3/4 cup onion

Steps:

  • Prep:.
  • Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
  • Slice potatoes thinly as though for scalloped potatos.
  • Slice the carrot the same thickness as the potatos.
  • Chop boneless skinless chicken into bits sized pieces.
  • Chop the broccoli into bite sized pieces.
  • Chop 1 medium onion, or use about 3/4 cup of chopped onion.
  • Cook:.
  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over this mixture.
  • Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color, don't over do, just sprinkle it.
  • Bake uncovered for about 1 hour at 350°F.

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