CHICKEN AND TATER TOT CASSEROLE
Pulsing potato tots in a food processor keeps their crispy texture and turns them into a crunchy topping in this Chopped Dinner Challenge recipe for pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
- Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.
TATER CRISP CHICKEN
This is just like potato fried chicken, but I like to think of it as a little bit healthier!
Provided by Krissy Jinkerson
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h20m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
- Bake at 400 degrees F (200 degrees C) for 1 hour.
Nutrition Facts : Calories 509 calories, Carbohydrate 7.8 g, Cholesterol 187.4 mg, Fat 38.7 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 272.7 mg, Sugar 0.3 g
CHICKEN TATER BAKE
You'll please everyone in the family with this inviting and filling dish. It tastes like a chicken potpie topped with Tater Tots. -Fran Allen, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese., Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots. , Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 356 calories, Fat 21g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 844mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 18g protein.
DOUBLE COATED CHICKEN
Make and share this Double Coated Chicken recipe from Food.com.
Provided by JenniferK2
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place corn flakes in shallow dish or pan; set aside.
- In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth.
- Dip chicken in batter; coat with cereal.
- Place in single layer, in foil-lined shallow baking pan.
- Drizzle with margarine.
- Bake at 350° for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.
Nutrition Facts : Calories 570.1, Fat 27.8, SaturatedFat 7.5, Cholesterol 135.3, Sodium 629.5, Carbohydrate 46.8, Fiber 1.4, Sugar 3.5, Protein 32.7
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