ONE POT CHICKEN & SCALLOPED POTATOES | RECIPE
A one pot chicken dinner recipe featuring bone-in chicken thighs, scalloped red potatoes, and a creamy cheese sauce.
Provided by Kelly Anthony
Categories Main Course
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°.
- Cut the potatoes into thin slices, just under a 1/4" thick. Set aside until ready to use.
- In a large, oven-proof skillet (such as a cast iron skillet), heat 2 tablespoons of canola oil over medium-high heat. Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with seasoning and rub to adhere.
- Place chicken in the skillet, skin-side down, taking care not to overcrowd the pan and searing batches if necessary. Cook for 3-4 minutes until golden brown without jostling or moving. Turn chicken over and cook for an additional 2-3 minutes on the other side. Transfer chicken to a large plate, cover with foil and set aside until ready to use.
- Reduce the heat to medium, add the onion. Sauté for 5 minutes, or until softened. Add the garlic and sauté 1 minute more. Add the cream and using a wooden spoon, scrape up any browned bits on the bottom of the pan. Stir in the salt and pepper. Add the potatoes, stir, and allow the mixture to come to a simmer.
- Reduce the heat to maintain a gentle simmer, stirring often for 15 minutes or until the potatoes are tender enough to pierce with a fork. Stir in the Fontina cheese and fresh parsley. Nestle the chicken into the potato mixture skin-side up. Bake for 25 minutes, or until the chicken is properly cooked through. Serve and enjoy.
Nutrition Facts : Calories 991 kcal, Carbohydrate 48 g, Protein 20 g, Fat 81 g, SaturatedFat 44 g, Cholesterol 261 mg, Sodium 1084 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CHICKEN AND POTATO BAKE
"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts : Calories 607 calories, Fat 35g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 811mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
BAKED SCALLOPED POTATOES
A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half.
Provided by Denyse
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
- Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
- Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 3.3 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 1 g, Sodium 270.3 mg, Sugar 4.3 g
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 AND POTATOES ELITE
Make and share this Scalloped Chicken and Potatoes Elite recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 to 375 degrees.
- Spray a 9 x 13-inch glass baking dish with nonstick oil spray.
- Lay half of the potato slices on the bottom of the dish.
- Sprinkle evenly with flour, garlic and chicken.
- Top with remaining potato slices.
- In a medium bowl, whisk together cream, broth, nutmeg, salt and pepper.
- Pour over the potato layers.
- Sprinkle Parmesan evenly on top.
- Cover dish tightly with foil, then bake for 45 minutes.
- Remove foil and bake for 30 minutes more or until lightly browned on top.
MAIN DISH CHEESY SCALLOPED POTATOES RECIPE WITH CHICKEN
Tender potatoes and chicken smothered in a creamy cheese sauce make for a delicious and satisfying dinner!
Provided by Andi Gleeson
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Spray a 9" square or 8 x 11" baking dish very well with cooking spray.
- In a medium bowl, stir together cheese, chopped green onions, sour cream, milk, garlic powder, salt and pepper to taste.
- Arrange half the potato slices over the bottom of the baking dish and half the diced chicken over the potatoes. Sprinkle lightly with salt and pepper if desired. (I like a lot of salt on my potatoes.) Spread half the cheese mixture over the chicken and potatoes. Repeat these layers with the remaining ingredients.
- Spray a piece of aluminum foil with cooking spray, and cover the baking dish with the sprayed side down toward the food. Bake covered for 60 minutes.
- Remove foil, and increase heat to 400 degrees F. Bake for an additional 10-15 minutes or until top is bubbly and starting to brown. Serve garnished with additional sliced green onions if desired.
SCALLOPED CHICKEN CASSEROLE
This is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.-Marion White, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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
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