Best Chicken Chilli Smothered Baked Potatoes Recipes
CHILI BAKED POTATO
These loaded Chili Baked Potatoes are a super easy cheat night meal that you can throw together in just 15 minutes. And they're so tasty, that the family will think you spent all evening making them!
Provided by All She Cooks
Categories Main Course Main dishes
Time 15m
Number Of Ingredients 5
Steps:
- Start by preparing the baked potato. To microwave - poke holes all over the potato with a fork. Microwave on high for 8-10 minutes. Potato is done when it gives slightly when squeezed.
- Wrap the potato in a clean towel and set aside while preparing the chili.
- Place the canned chili into a microwave safe bowl, and microwave on medium for 1-2 minutes, until warmed through.
- Cut open the baked potatoes. Use a fork to mash up the inside of the potato. Pour the chili over the baked potatoes.
- Sprinkle the cheddar cheese over the potatoes. Top with the chives/scallions and a large dollop of sour cream.
Nutrition Facts : Calories 571 kcal, Carbohydrate 64 g, Protein 24 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1321 mg, Fiber 14 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN CHILLI SMOTHERED BAKED POTATOES
A terrific recipe to use leftovers from week-end bbq or to make up during the winter months as a wonderful southwestern comfort food meal. We've been re-arranging our kitchen and trying to use up all the extras each week to keep the refrigerator and cabinet neat. This recipe was made up on the spot using leftover grilled chicken, leftover grilled corn on the cob, leftover baked potatoes, a can of Rotel tomatoes, a can of beans (I used black beans, but white, kidney, and pinto beans would work equally well). I was able to make it in one cast iron skillet also so clean up was a snap
Provided by RookieRetiree
Categories Black Beans
Time 35m
Yield 8 1/2 smothered potatoes, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Heat oil in cast iron square deep skillet and saute the onion and celery until brown. Move celery and onion to the side making a well - melt butter in the well and add flour until well incorporated and stir in milk until smooth white sauce results.
- Mix onion and celery into the white sauce and add the cut corn from the cob, the Rotel tomatoes, diced grilled chicken and the beans. Mix well and then remove the sauce from the pan while you brown the baked potatoes. Add a little oil to the bottom of the cast iron pan, cut the baked potatoes in half lengthwise and place cut side down in the oil. Cook until brown.
- Cover the potatoes with the sauce mixture and add garlic and other seasonngs to flavor and then bake in oven for 15 minutes - remove and add cheese to the top and continue to bake until the cheese is well melted and the sauce is bubbly (about 10 minutes).
- Serve with chives, sour cream, cilantro, etc.
Nutrition Facts : Calories 594.4, Fat 18.2, SaturatedFat 8.8, Cholesterol 70.8, Sodium 1312.7, Carbohydrate 75.9, Fiber 13.7, Sugar 4, Protein 34.9
SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS
If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
- Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
- Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
- Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
- Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g
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