CHICKEN AND POTATO BAKE
"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts : Calories 607 calories, Fat 35g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 811mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
CHICKEN PARMESAN POTATO BAKE
I love potatoes, I love parmesan cheese, and I like chicken. This is a tasty combination of all three. I love this recipe for the ease of putting it together. And the leftovers make a great quick micro heat and eat lunch. I do not remember where the recipe came from, maybe a local paper food day page. My family always loved them, and Friends requested the recipe when I brought a plate of these to a potluck. They can be made into adorable tasty small two bites, using small red, or Yukon gold potatoes, and adapted to serve as a small hot appetizer. How adaptable can one recipe be?
Provided by Catie B @CatieBBaker
Categories Chicken
Number Of Ingredients 6
Steps:
- Bake potatoes as usual until done. Cut potatoes in half lengthwise, (like a broad boat) Scoop out insides of potato (careful, will be HOT), leaving a thin amount of potato for shell to hold filling later (about 1/4 inch good)
- With electric mixer, mash potatoes with butter. Gradually add soup, cheese and parsley. Beat until light and fluffy. Fold in chicken. Spoon into shells sprinkle with additional parmesan cheese.
- Arrange potatoes in 3-quart shallow baking dish. Bake @ 450○ for 15 minutes or until hot. Makes 3 or 4 servings. As a side dish, can make 8-12 servings, using one half potato per serving.
- This recipe is very versatile: NOTE: In a pinch, I use a couple of cans of chicken breast, drained. Also, I only use brick parmesan cheese, and grate it fresh when I get home. If I am making a dish where the cheese is a major flavor ingredient, I grate it fresh just before making the recipe. I think it makes the dish so much better. When making them as the entree to supper, I often use a larger potato, and at least double the chicken. As appetizers: I also have made this using small red or Yukon gold potatoes. (Use the same approximate 2 lbs. of potatoes total. Everything else then stays the same!) After cooking, and cutting into even halves, using a melon ball scoop, remove the center of potato, adding all to the mixing bowl. Continue with recipe as directed. Spoon into small potato shells. Garnish top of each with parsley, or anything that suits your taste. They are a hot, two bite appetizer. They can be made ahead and then heated at the last minute! Using a mixture of red and gold makes a festive plate.
THE BEST PARMESAN CHICKEN BAKE
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g
CHICKEN PARMESAN-STUFFED SHELLS
Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook and drain pasta as directed on package. Rinse with cool water; drain.
- Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
- Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
- Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.
Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g
PARMESAN CHICKEN AND POTATO BAKE
I got this out of the new Kraft What's Cooking magazine. The picture looked wonderful, but the recipe seemed too simple - I didn't really think that it would be all that good. Well, the picture was right - an amazingly good, simple dish. I suggest adding extra potatoes as we fought over them!
Provided by Jaime in Winnipeg
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 400 degrees.
- Cut potatoes into wedges.
- Place potatoes and chicken into 9 by 13 pan.
- Pour dressing over chicken and potatoes.
- Sprinkle parmesan cheese over chicken and potatoes.
- Bake for 1 hour, or until chicken is cooked through.
Nutrition Facts : Calories 689.2, Fat 28.5, SaturatedFat 8.1, Cholesterol 145.9, Sodium 480.5, Carbohydrate 66.8, Fiber 8.1, Sugar 4.6, Protein 41
CHICKEN-PARMESAN POTATOES
Need an easy one-skillet meal? This one includes family favorites: chicken, potatoes, green beans and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally.
- Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
- Stir in cheese. Let stand 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 80 mg, Fiber 3 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, small broccoli crowns, medium red potatoes, olive oil, sea salt, black pepper, onion powder, paprika, garlic, parmesan cheese
Provided by Camille Bergerson
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
- Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
- Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
- In a small bowl, blend the salt, pepper, onion powder, and paprika.
- Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
- Preheat oven to 400˚F (200˚C).
- Lightly mix the veggies on the pan with your hands to coat with the spices.
- Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
- Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 14 grams, Protein 63 grams, Sugar 6 grams
PARMESAN RANCH CHICKEN AND POTATO BAKE
Buttermilk ranch dressing serves as both a marinade and savory sauce in this easy-to-make chicken and potato bake.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat oven to 400°F. Drain chicken; discard marinade. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken. Sprinkle chicken with thyme; cover.
- Bake 30 min. Top with peas and 2 Tbsp. cheese; bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.
Nutrition Facts : Calories 470, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 37 g
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
CHICKEN PARMESAN CASSEROLE
I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!
Provided by morgens_aunt
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
- Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 39.4 g, Cholesterol 47.3 mg, Fat 11 g, Fiber 2.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 891.1 mg, Sugar 5.9 g
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