CHICKEN TOPPING FOR BAKED POTATO RECIPES
POTATO-TOPPED CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT
A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. —Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 2 casseroles (6 servings each).
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly.
Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.
Nutrition Facts : Calories 412 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 636mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 26g protein.
LOADED BAKED POTATO & CHICKEN CASSEROLE RECIPE | MYRECIPES
Loaded out cheesy, chicken, and potato casserole is as easy as 1-2-3. For lighter and more sensitive palates, reduce the hot sauce measurement by half.
Provided by kenzipooch
Number Of Ingredients 13
Steps:
- Preheat oven to 500°F (This is NOT a typo, 500°F is correct!).
- In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
- Add the cubed potatoes and stir to coat. Then 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 remaining 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, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken.
- 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.
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