CHICKEN ONION AND POTATO RECIPE RECIPES

Name: Loaded Baked Potato & Chicken Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 2 lbs chicken breasts, cubed; 8 potatoes, cubed; 1/3 cup olive oil; 1 1/2 teaspoons salt; 1 tablespoon fresh ground pepper; 1 tablespoon paprika; 2 tablespoons garlic powder; 3 tablespoons hot sauce; 2 cups cheddar cheese, shredded; 1 cup bacon, crumbled; 1 cup green onion, diced

LOADED BAKED POTATO & CHICKEN CASSEROLE RECIPE - FOOD.COM

Loaded Baked Potato & Chicken Casserole Recipe - Food.com image

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

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.

Nutrition Facts : Calories 652.2, FatContent 37.4, SaturatedFatContent 13, CholesterolContent 114.5, SodiumContent 989.8, CarbohydrateContent 41.5, FiberContent 5.8, SugarContent 2.3, ProteinContent 38

CHICKEN & BROCCOLI POTATO-TOPPED PIE RECIPE | BBC GOOD …

Chicken & broccoli potato-topped pie recipe | BBC Good … image

Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal

Provided by Lulu Grimes

Categories Dinner, Main course

Total Time 2 hours

Prep Time 35 minutes

Cook Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 14

Ingredients

750g potatoes, peeled and halved
250g broccoli, cut into small florets
100ml strong chicken stock
small bunch tarragon, finely chopped (optional)
1-2 tsp Dijon mustard
100g frozen peas
1 tbsp butter
25g butter
25g plain flour
250ml milk
1 tsp olive oil
2-3 (depending on size) skinless chicken thigh fillets, cut into cubes
1 skinless chicken breast, cut into cubes
⅓ onion, very finely chopped (optional)

Steps:

For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens – it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.

Nutrition Facts : Calories 428 calories, FatContent 14 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.6 milligram of sodium

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