SMOTHERED CHICKEN AND CHEESY POTATO CASSEROLE RECIPES

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.

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.