Scalloped Chicken And Potatoes Elite Recipes
SCALLOPED CHICKEN AND POTATOES
A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
- Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
- In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1 g
SCALLOPED CHICKEN
A creamy comfort food! A great way to use up left over chicken or turkey. YUMMMY! Serve with hot rolls and a bit of cranberry sauce on the side.
Provided by smoke alarm jr
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make gravy first for it needs to cool a bit.
- In saucepan over medium heat melt the 4 tbsp of butter.
- Blend in flour and hot chicken stock.
- Stirring until thickened.
- Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
- Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
- Set gravy aside to cool.
- In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
- Cook on low for 2-3 minutes.
- Stir in onion, poultry seasoning, and salt.
- In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
- Repeat again but ending with last layer of crumbs.
- Bake in preheated 350 over about 30 minutes.
Nutrition Facts : Calories 411.2, Fat 19.7, SaturatedFat 9.5, Cholesterol 139.6, Sodium 645.7, Carbohydrate 34.8, Fiber 1.9, Sugar 4.4, Protein 22.3
SCALLOPED CHICKEN
My husband has never been too fond of chicken, but he certainly likes it prepared this way. My children love this dish, too, and they make it often in their own homes. For easy preparation, make everything but the topping a day ahead and then refrigerate it. Add the topping before baking.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.
Nutrition Facts :
EASY SCALLOPED CHICKEN
This one's from my Grandma. It was spoon fed to us in our high chairs. Easy for babies and toddlers to eat. Sticks to the bone and comfort food. It is also inexpensive and requires only a few ingredients you probably have on hand. You may use this with leftover chicken or turkey.
Provided by pamela t.
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the prepared meat from the bone, shred into bite sized pieces.
- Toast the bread and break into bite sized pieces.
- Spray non-stick cooking spray in an oblong casserole.
- Put one layer bread pieces, one layer chicken pieces.
- Build up three layers.
- Pour chicken broth over casserole,.
- Add water.
- Melt butter in microwave for 8 seconds.
- Pour over casserole.
- Add salt and pepper.
- Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.
Nutrition Facts : Calories 313.8, Fat 14.2, SaturatedFat 5.2, Cholesterol 45.8, Sodium 958.8, Carbohydrate 28, Fiber 4.7, Sugar 3.8, Protein 18.3
MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE
Scalloped potatoes get a Mexican twist in this hearty, easy-to-assemble casserole. Loaded with shredded chicken, potatoes and green chiles in a chili-cheese sauce, these Mexican chicken scalloped potatoes are bursting with flavor and the perfect touch of heat. Bring them along to your next potluck, or serve them up as a fun, spicy dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
- Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
- Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 1260 mg, Sugar 3 g, TransFat 1/2 g
SCALLOPED POTATOES CHICKEN SUPPER
Another great recipe from Quick Cooking Magazine. I needed to make a casserole to take to a friend that just had a baby. She doesn't like tomato based foods, so I thought I'd try something different. I doubled the recipe and made one for my family and one for hers and it was a huge hit with both! She called the very next morning and said she had to have the recipe because her entire family gobbled it up! Quick, easy and tasty... my kind of recipe!
Provided by Dine Dish
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning.
- Whisk in the water & soup; stir in the chicken, carrots, celery, onion and potatoes.
- Transfer to a greased 2 quart baking dish and bake uncovered at 400 degrees for 45-50 minutes or until vegetables are tender.
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