CHICKEN AND POTATO BAKE
Whip up a Chicken and Potato Bake for an easy dinner any night of the week!
Provided by Blair Lonergan
Categories Dinner
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
- Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
- Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
- Place chicken on top of the butter. Season with salt and pepper.
- In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
- Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g
EVERYTHING BAKED POTATO & CHICKEN CASSEROLE RECIPE - (4.4/5)
Provided by Bigeasy110
Number Of Ingredients 12
Steps:
- Preheat oven to 500F (This is NOT a typo, 500F is correct!) . In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika. Add the cube potatoes and stir to coat. Add the potatoes to a greased baking dish. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside. Once the potatoes are fully cooked add the marinated chicken. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious. Serve with extra hot sauce and/or ranch dressing.
LOADED BAKED POTATO & CHICKEN CASSEROLE
Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.
Provided by bsmith1
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
- Add potatoes to bowl and allow to marinate for 10 minutes.
- Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
- Coat baking dish with cooking spray.
- Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
- Fry bacon and set aside to drain.
- Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
- Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
- Crumble the bacon, grate the cheese, and chop the green onions.
- Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
- Add fresh green onions before serving.
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