Best Pulled Chicken Potatoes Recipes

CHICKEN AND POTATO BAKE

Chicken and Potato Bake image

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

Ingredients

3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley

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

PULLED CHICKEN POTATOES

Pulled Chicken Potatoes image

Take loaded baked potatoes to a whole new level! These sensational spuds are topped with BBQ-mustard chicken and topped with crunchy coleslaw.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Original Barbecue Sauce
1/2 cup GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. plus 2 tsp. HEINZ Apple Cider Vinegar, divided
3 cups shredded rotisserie chicken
1/4 cup MIRACLE WHIP Dressing
3 cups coleslaw blend (cabbage slaw mix)
3 large hot baked potatoes (1-1/2 lb.), split

Steps:

Combine barbecue sauce, mustard and 1 Tbsp. vinegar. Add to chicken in large bowl; stir to evenly coat.
Mix MIRACLE WHIP and remaining vinegar until blended. Toss with coleslaw blend in medium bowl.
Top potato halves with chicken and coleslaw.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

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