POTATO CHICKEN BAKE RECIPES

BAKED CHICKEN-POTATO CASSEROLE RECIPE | ALLRECIPES

Baked Chicken-Potato Casserole Recipe | Allrecipes image

The measured amounts of seasonings (for example, 1/4 teaspoon cayenne pepper) are the amounts I seasoned the chicken with. I simply sprinkled over mashed potatoes for extra flavor. It all depends on your taste buds. Goes great with corn or mixed vegetables!

Provided by Shay Kidd

Categories Meat and Poultry Chicken Breast

Total Time 1 hours 33 minutes

Prep Time 30 minutes

Cook Time 1 hours 3 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 14

Ingredients

4 large russet potatoes, peeled and cut into chunks
1 (32 ounce) carton chicken broth
salt and ground black pepper to taste
2 tablespoons olive oil
1 small white onion, chopped
1 teaspoon minced garlic
2?½ pounds skinless, boneless chicken breast halves
1 tablespoon dried basil, divided
2 teaspoons Cajun seasoning
¼ teaspoon cayenne pepper
1 (12 fluid ounce) can lowfat evaporated milk
½ cup sour cream
3 tablespoons butter
½ cup shredded mozzarella cheese

Steps:

Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 472.1 calories, CarbohydrateContent 40.6 g, CholesterolContent 113.4 mg, FatContent 16.5 g, FiberContent 2.8 g, ProteinContent 39.5 g, SaturatedFatContent 7.5 g, SodiumContent 888.8 mg, SugarContent 6.7 g

LOADED BAKED POTATO & CHICKEN CASSEROLE RECIPE | MYRECIPES

Loaded Baked Potato & Chicken Casserole Recipe | MyRecipes image

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

Ingredients

CASSEROLE
2 pounds chicken breasts
8-10 potatoes, cubed
? cup olive oil
6 tablespoons hot sauce
2 tablespoons garlic powder
2 teaspoons paprika
1 tablespoon salt
1 tablespoon pepper
TOPPING
2 cups fiesta mexican blend cheese or monterey jack and cheddar cheese blend
1 cup cooked bacon, crumbled
1 cup green onion, diced

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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