SMOTHERED CHICKEN AND CHEESY POTATO CASSEROLE RECIPES

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SMOTHERED CHICKEN AND CHEESY POTATO CASSEROLE | JUST A ...



Smothered Chicken and Cheesy Potato Casserole | Just A ... image

Southyourmouth.com

Provided by Tracey Fortier @Tracey_Fortier

Categories     Chicken

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 8

4-5 - russet potatoes medium
1 can(s) condensed cheddar cheese soup. - 10.75 oz
1 1/4 cup(s) milk
8-10 slice(s) bacon
8 - chicken breast tenderloins (1.25 - 1.5 pounds)
4 ounce(s) cheese - monterey jack
1 - onion
- salt and pepper

Steps:

  • Preheat the oven to 350 degrees
  • Combine the cheese soup and milk and whisk until smooth. Put aside 1 cup to use later.
  • Wash and peel the potatoes then cut into thin slices (about 1/4 inch thick). Thinly slice the onion as well.
  • Spray the sides and bottom of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture Into the bottom of the dish. Add a single layer of the potato slices and onion and season with salt and pepper. Spoon another 1/4 of the soup mixture over potatoes. Repeat this process two more times so you have three layers of potatoes and onions topped with soup mixture seasoning with salt and pepper each time. Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.
  • Cook bacon until browned and crispy and set aside.
  • Season the chicken tenderloins with salt and pepper then sauté in the bacon drippings over medium high heat until lightly browned. This is not to cook the chicken through, but to sear the sides. Set aside.
  • Remove dish from the oven and uncover. Arrange chicken tenderloins on top of the potatoes and pour the reserve soup mix over the chicken. Cover lightly again and continue cooking for 30 minutes.
  • Remove the dish from the oven and uncover. Sprinkle shredded cheese evenly over the chicken and potatoes then top with bacon pieces. Return dish to the oven and continue cooking, uncovered for 5 - 10 minutes or until cheese is melted and bubbly.

CHEESY CHICKEN AND MASHED POTATO CASSEROLE RECIPE ...



Cheesy Chicken and Mashed Potato Casserole Recipe ... image

A mashed potato casserole recipe that includes shredded rotisserie chicken smothered in cheese for a goesy and full meal done with minimal effort.

Provided by Rommel

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 5

Number Of Ingredients 18

½ cup grated cheddar cheese
2 lb baked, cooled, peeled, and mashed potatoes
½ cup minced parsley
1½ tbsp melted unsalted butter
¼ cup milk
to taste salt and ground white pepper
1 cup grated and divided mozzarrela cheese
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups milk
to taste salt and ground white pepper
1 lb boneless and skinless, cut into ½-inch cubes chicken breasts
2 tbsp vegetable oil
5½ oz diced red onions
2 cloves minced garlic
½ cup minced bell peppers
to taste salt and ground black pepper
1 tsp for garnish parsley

Steps:

  • Prepare the mashed potatoes first. Combine all ingredients in a bowl. Mix until evenly incorporated.
  • Adjust salt and pepper to taste and set aside.
  • Make the chicken filling next. Heat up oil in a skillet over medium heat. Add the onions, garlic, and bell peppers. Saute until translucent.
  • Add the chicken. Continue sauteing for roughly 8 minutes until the chicken is fully cooked.
  • Adjust salt and pepper to taste and set aside to cool down completely.
  • Cook the bechamel sauce next. In a saucepot or deep skillet over medium heat, melt the butter, then add the flour, and whisk until it forms a blonde roux.
  • Add the milk and half of the mozzarella cheese, whisk until no lumps remain while bringing the sauce up to a simmer. Continue simmering for roughly 5 minutes until the sauce has thickened and it does not taste like flour.
  • Season to taste with salt and pepper. Adjust accordingly and set aside to cool down completely.
  • Preheat your oven to 360 degrees F.
  • Take roughly ½ cup of the mashed potato and form it into a ball.
  • Using your thumb, press the middle to make an indentation. Fill this up with roughly 2 tablespoons of chicken filling, then roll the potato until it resembles a golf ball. Repeat until all potatoes and chicken filling have been used up.
  • Place the potato balls onto your baking casserole, then pour your bechamel sauce over it.
  • Combine cheddar and remaining mozzarella cheeses, then sprinkle this mixture on top. Transfer to the oven.
  • Bake for roughly 15 minutes until cheese has melted and bubbly.
  • Garnish with parsley and serve hot from the casserole.

Nutrition Facts : Calories 630.00kcal, CarbohydrateContent 45.00g, CholesterolContent 120.00mg, FatContent 36.00g, FiberContent 5.00g, ProteinContent 33.00g, SaturatedFatContent 20.00g, ServingSize 5.00 people, SodiumContent 262.00mg, SugarContent 9.00g, TransFatContent 1.00g, UnsaturatedFatContent 10.00g

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