BUFFALO CHICKEN AND POTATO CASSEROLE
Filling and delicious. Don't let the high oven temp or number of steps intimidate you. My family of picky eaters loved this and there were no leftovers. Happy eating and I look forward to your comments.
Provided by krisgo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
- Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
- Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
- Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
- Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 33.4 g, Cholesterol 131 mg, Fat 38.2 g, Fiber 4 g, Protein 44.2 g, SaturatedFat 16.2 g, Sodium 1540.2 mg, Sugar 2.5 g
CHEESY CHICKEN AND POTATO CASSEROLE WITH BACON
Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
- Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
- Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
- Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
- Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 31 g, Cholesterol 126.8 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 19.5 g, Sodium 849.3 mg, Sugar 1.7 g
BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE
This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.
Provided by mammak
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g
LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.
Provided by internetnut
Categories Vegetable
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
- In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
- Add the potatoes and stir to coat.
- Add the potatoes to a greased baking dish.
- When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
- Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
- Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
- Once the potatoes are fully cooked add the marinated chicken.
- Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
- In a large bowl mix all the topping ingredients together.
- Top the raw chicken with the topping.
- Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
- Serve with extra hot sauce and/or ranch dressing.
BAKED CHICKEN, POTATO, AND BACON CASSEROLE
How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.
Provided by Tanja A
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
- Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 33.2 g, Cholesterol 62.1 mg, Fat 16.2 g, Fiber 3.2 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 222.4 mg
CHICKEN POTATO CASSEROLE
This savory, satisfying casserole is real comfort food that freezes so well. Thaw it in the fridge overnight then pop it into the oven when you get home the next day for a super easy supper. -Kersten Campbell, Pullman, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. , Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs., Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 422 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 491mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
PANTRY CHICKEN CASSEROLE
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
- Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g
LOADED BAKED POTATO & CHICKEN CASSEROLE
Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.
Provided by bsmith1
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
- Add potatoes to bowl and allow to marinate for 10 minutes.
- Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
- Coat baking dish with cooking spray.
- Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
- Fry bacon and set aside to drain.
- Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
- Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
- Crumble the bacon, grate the cheese, and chop the green onions.
- Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
- Add fresh green onions before serving.
CHICKEN AND POTATO CASSEROLE
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Provided by kimw37
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g
BAKED CHICKEN-POTATO CASSEROLE
The measured amounts of seasonings (for example, 1/4 teaspoon cayenne pepper) are the amounts I seasoned the chicken with. I simply sprinkled over mashed potatoes for extra flavor. It all depends on your taste buds. Goes great with corn or mixed vegetables!
Provided by Shay Kidd
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h33m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
- Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
- Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 40.6 g, Cholesterol 113.4 mg, Fat 16.5 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 7.5 g, Sodium 888.8 mg, Sugar 6.7 g
CHICKEN POTATO CASSEROLE
Make and share this Chicken Potato Casserole recipe from Food.com.
Provided by kcp267
Categories Chicken
Time 1h10m
Yield 1 large casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350.
- Spray a 2 quart casserole dish or 9x13 pan with cooking spray.
- Mix the chicken, potatoes, sour cream, cream of chicken soup and seasonings in a large bowl. Add 1 cup of the cheese and half of the French's onions.
- Place mixture in the casserole dish. At this time, the dish can be covered with plastic wrap and placed in the refrigerator and cooked later. If refrigerated, take out and allow to come to room temperature before cooking.
- Bake at 350 for 45 minutes or until bubbly and a crust starts to appear on top. Remove from oven and top with remaining cheese and French's fried onions. Bake additional 15 minutes.
Nutrition Facts : Calories 605.7, Fat 42.5, SaturatedFat 18.4, Cholesterol 126, Sodium 1481, Carbohydrate 27, Fiber 2.9, Sugar 3.9, Protein 29.2
CHICKEN TAMALE CASSEROLE
When I think of tamales, I think of the rich masa and a chicken filling. This recipe recreates the masa in the topping, kind of like cornbread, but without sugar. If you don't have masa, use finely ground cornmeal. The filling uses convenience items too, like leftover cooked chicken, a can of fire-roasted tomatoes, and a can of chopped green chiles. Top with a good melting cheese of your choice, avocado slices, and chopped tomatoes. Garnish with black olives and sliced green onions, if desired. A little dollop of sour cream would be good, too!
Provided by Bibi
Categories Mexican Casserole
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
- Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
- Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
- Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
- Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
- When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
- While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
- Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
- Pour filling into the prepared dish.
- Carefully and evenly spread the masa harina mixture on top of the filling.
- Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour.
- Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
- Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 37.6 g, Cholesterol 69.5 mg, Fat 40.7 g, Fiber 6.5 g, Protein 26.9 g, SaturatedFat 13.1 g, Sodium 1184.1 mg
CHICKEN & POTATO CASSEROLE
I made up this recipe using what I had in the kitchen. It is a new family favorite! Super simple...and delicious!!
Provided by Kyleen_03
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
- 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
- 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
- 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
- 5. Season with salt & pepper to taste.
- 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.
MILLION DOLLAR CHICKEN CASSEROLE
Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.
Provided by Amanda Stanfield
Categories Chicken Casserole
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
- Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
- Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
- Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg
SLOW COOKER LOADED CHICKEN AND POTATO CASSEROLE RECIPE
Steps:
- Spray slow cooker with non-stick cooking spray.
- Spread half of the cut potatoes in the bottom of the slow cooker.
- On top of the potatoes, spread the diced chicken in a single-layer.
- Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
- Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
- Pour heavy whipping cream evenly over the casserole.
- Place the lid on top and cook on low heat for 6-8 hours.
Nutrition Facts : Calories 566 kcal, Carbohydrate 28 g, Protein 37 g, Fat 34 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 144 mg, Sodium 722 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
CHICKEN POTATO CASSEROLE
Make and share this Chicken Potato Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
- Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture.
- Sprinkle with remaining cheese and potato chips.
- Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving.
- To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips.
- Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry.
- To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly.
- Then top with crushed potato chips and bake 5-10 minutes longer.
Nutrition Facts : Calories 374, Fat 22.9, SaturatedFat 12.7, Cholesterol 79.9, Sodium 516.9, Carbohydrate 20.9, Fiber 1.3, Sugar 0.4, Protein 21.4
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