GRANDMA'S CHICKEN CASSEROLE
From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.
Provided by kellyclark82
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
- Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
- Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g
GRANDMA'S FAVORITE CHICKEN
My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g
CREAMY CHICKEN-POTATO BAKE
Try this deliciously creamy chicken, potato and green bean casserole. Your family will love it!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 2 1/2-quart baking dish with cooking spray. In large microwavable bowl, microwave cream cheese spread and milk uncovered on High 1 to 2 minutes, stirring halfway through, until mixture can be stirred to smooth consistency. Stir in salt and pepper.
- Heat roasted red potatoes and green beans in bags in microwave on High 5 minutes. Add to cream cheese mixture, along with chicken.
- In small bowl, mix bread crumbs and butter.
- Spoon potato mixture into baking dish; top with bread crumb mixture. Bake 35 to 40 minutes or until bubbly and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 g
GRANDMA'S CLASSIC CREAMED CHICKEN OVER BAKED POTATOES
This is not all that unique and really nothing special, but it is just GOOD comfort food. It was my Grandma's recipe, although I am sure she got bits and pieces from combining other classic recipes. One night Grandma was making the chicken, but when she went to make the biscuits, she was out of flour. So ... potatoes was the answer. We all liked it so much, that is how we always made it from then on.
Provided by SarasotaCook
Categories Chicken
Time 30m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Potatoes -- I always bake mine ahead, cut in half and just heat up in the microwave before serving.
- Bechemel -- In a small sauce pan, add the butter and bring to medium heat. Melt the butter and then whisk in the flour. Mix well to combine and cook a couple of minutes to loose the flour taste. Slowly whisk in the milk or cream and and bring up to a low boil until thickened. You can set this off to the side.
- Vegetables -- In a large sauce pan, add the olive oil and bring to medium / medium high heat. Add the celery, onion and red pepper and cook 2-3 minutes, then add in the mushrooms and cook another 5 minutes under the vegetables are tender.
- Chicken -- Now, I cook my chicken ahead or I use leftover chicken, so please make the chicken anyway you want. I usually oven roast a couple of bone in breasts, seasoned with just olive oil, salt and pepper, 375 for 40-45 minutes (depending on the size).
- Reduce the heat to medium low, add in the chicken, peas and bechemel sauce and cook until everything is heated through. Taste for seasoning (salt and pepper) and add the parsley. If the sauce is a bit thick, add a little more cream or milk. I like a nice thick sauce, but it is up to you.
- Potato -- Since I make mine ahead, just microwave for a minute to heat up. If you just baked them, follow the directions below.
- Serve -- Take the potato, slice it in half and lightly use a fork and break up the inside of the potato, don't take any out, just mix it up a bit.
- Then top with a few spoons of the chicken over the potato. Top with the cheese and enjoy. You can also put under the broiler, microwave or oven for just a few minutes to melt the cheese. It is just a garnish. And the heat of the sauce will melt the cheese all on it's own. Serve with a fresh salad for a nice easy CLASSIC dish.
- Note: Baked Potato Time is not included in Prep Time.
GRANDMA'S BAKED CHICKEN
Sounds like a delicious combo of goat cheese, chicken & breadcrumbs!From Rachael Ray May 2007...
Provided by Meredith .F
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°.
- In a small bowl, combine the goat cheese, rosemary and lemon peel; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick.
- In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to the bread crumbs and combine. Keep the remaining butter warm for basting.
- Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minute.
Nutrition Facts : Calories 566.4, Fat 35.5, SaturatedFat 21.3, Cholesterol 217.3, Sodium 600.3, Carbohydrate 20.1, Fiber 1.3, Sugar 2.2, Protein 40.2
GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®
My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.
Provided by saraeudy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g
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
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