Best Chicken Parmesan Potato Bake Recipes

PARMESAN CHICKEN AND POTATO BAKE

Parmesan Chicken and Potato Bake image

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

Ingredients

4 whole chicken legs
4 large potatoes
1/3 cup Italian dressing (I used Italian Dressing Seasoning Dry Mix)
1/3 cup parmesan cheese

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

PARMESAN RANCH CHICKEN AND POTATO BAKE

Parmesan Ranch Chicken and Potato Bake image

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

Ingredients

1/2 cup KRAFT Buttermilk Ranch Dressing, divided
4 bone-in chicken breasts (1-1/2 lb.)
1-1/2 lb. baking potato (about 5), cut into thin wedges
1 large red pepper, cut into strips
1/2 tsp. thyme
1/2 cup frozen peas
1/4 cup KRAFT Shredded Parmesan Cheese, divided

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

CAESAR-PARMESAN CHICKEN AND POTATO BAKE

Caesar-Parmesan Chicken and Potato Bake image

Bone-in chicken breasts cook up juicy and tender in this easy potato bake with peas, peppers and Parmesan.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup KRAFT Classic Caesar Dressing, divided
4 bone-in chicken breasts (1-1/2 lb.)
1-1/2 lb. baking potatoes (about 5), cut into thin wedges
1 large red pepper, cut into strips
1/2 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese, divided

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. 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 480, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 38 g

CHICKEN PARMESAN POTATO BAKE

Chicken Parmesan Potato Bake image

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

Ingredients

6 medium baking potatoes, about 2 pounds
2 tablespoon(s) butter or margarine
1 can(s) (10 3/4 oz.) cream of chicken soup
1/2 cup(s) grated parmesan cheese ( i use about twice this amount, freshly grated)
2 tablespoon(s) chopped parsley
1 cup(s) cubed, cooked chicken

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.