TWICE BAKED POTATOES RECIPE PAULA DEEN RECIPES

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PAULA DEEN’S AMAZING CHICKEN CASSEROLE | 100K RECIPES



Paula Deen’s Amazing Chicken Casserole | 100K Recipes image

Creamy chicken casserole is a very tender casserole with creamy sauce and lots of cheese.

Provided by 100krecipes

Categories     Dinner

Total Time 60 minutes

Prep Time 20 minutes

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces (U can use our guide: How to Cook Shredded Chicken)
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, Colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Fry the onion and garlic in butter. Add flour, stir, cook for no more than 1 minute.
  • Add milk and sour cream, whisk and cook until thick. Then add the cheese and stir again.
  • Add chicken, pasta, salt, red pepper flakes. Toss and place in a prepared baking dish (9 * 13 inches). Bake in preheated to 350 F oven for 20-30 minutes or until cheese starts bubbling.

LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE



Lightened Up Loaded Baked Potato Soup - Skinnytaste image

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 9

2 medium russet potatoes (washed and dried)
1 small head of cauliflower   (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives (divided)
3 slices bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Steps:

  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  • Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • Remove from heat. Ladle 1 cup soup into each bowl.
  • Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, CarbohydrateContent 23 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 17 mg, SodiumContent 323 mg, FiberContent 3.5 g, SugarContent 6 g

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