Best Cheesy Chicken And Potato Casserole Recipes

CHEESY CHICKEN AND POTATO CASSEROLE WITH BACON

Steps:

• Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
• Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
• Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
• Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.

CHEESY CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
• Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

SMOTHERED CHICKEN AND CHEESY POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees
• 2. Combine the cheese soup and milk and whisk until smooth. Put aside 1 cup to use later.
• 3. Wash and peel the potatoes then cut into thin slices (about 1/4 inch thick). Thinly slice the onion as well.
• 4. Spray the sides and bottom of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture Into the bottom of the dish. Add a single layer of the potato slices and onion and season with salt and pepper. Spoon another 1/4 of the soup mixture over potatoes. Repeat this process two more times so you have three layers of potatoes and onions topped with soup mixture seasoning with salt and pepper each time. Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.
• 5. Cook bacon until browned and crispy and set aside.
• 6. Season the chicken tenderloins with salt and pepper then sauté in the bacon drippings over medium high heat until lightly browned. This is not to cook the chicken through, but to sear the sides. Set aside.
• 7. Remove dish from the oven and uncover. Arrange chicken tenderloins on top of the potatoes and pour the reserve soup mix over the chicken. Cover lightly again and continue cooking for 30 minutes.
• 8. Remove the dish from the oven and uncover. Sprinkle shredded cheese evenly over the chicken and potatoes then top with bacon pieces. Return dish to the oven and continue cooking, uncovered for 5 - 10 minutes or until cheese is melted and bubbly.

CHEESY CHICKEN AND SWEET POTATO CASSEROLE RECIPE - (5/5)

Steps:

• 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. Pierce sweet potatoes with fork; place on cookie sheet. Bake 50 to 60 minutes or until potatoes can be easily pierced with a knife. Cool 20 minutes. Peel potatoes; cut each into 1/4-inch slices. 3. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour, salt and pepper using whisk. Cook until smooth and bubbly, stirring frequently. Gradually stir in half-and-half, stirring frequently, 5 to 7 minutes or until slightly thickened. Stir in 1 cup of the cheese. 4. In large bowl, toss potatoes, half-and-half mixture, kale and chicken until well coated. Spoon into baking dish. Sprinkle with remaining 1 cup cheese. 5. Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.

SMOKY CHICKEN AND CHEESY POTATO CASSEROLE

Steps:

• Using at least a 3 1/2 or 4 quart slow cooker, lightly coat the inside of the crock with nonstick cooking spray. Add soup, sour cream, cheese, frozen potatoes, chicken and combine well.
• Cover with lid and cook on the low setting for 5 to 5 hours. If desired, before serving top each serving with crushed croutons. Serve immediately.

CHEESY CHICKEN AND POTATO CASSEROLE RECIPE - (4.6/5)

Steps:

• Heat the oven to 375°F. Spray a 13x9x2-inch baking dish with the cooking spray. Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl. Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken, spread the soup mixture over the chicken. Cover the baking dish. Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.

CHEESY CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
• Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.