CHICKEN AND POTATO BAKE
Whip up a Chicken and Potato Bake for an easy dinner any night of the week!
Provided by Blair Lonergan
Categories Dinner
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
- Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
- Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
- Place chicken on top of the butter. Season with salt and pepper.
- In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
- Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g
PULLED CHICKEN POTATOES
Take loaded baked potatoes to a whole new level! These sensational spuds are topped with BBQ-mustard chicken and topped with crunchy coleslaw.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine barbecue sauce, mustard and 1 Tbsp. vinegar. Add to chicken in large bowl; stir to evenly coat.
- Mix MIRACLE WHIP and remaining vinegar until blended. Toss with coleslaw blend in medium bowl.
- Top potato halves with chicken and coleslaw.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
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