Smothered Chicken And Cheesy Potato Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Steps:

• 1. Preheat the oven to 350 degrees
• 2. Combine the cheese soup and milk and whisk until smooth. Put aside 1 cup to use later.
• 3. Wash and peel the potatoes then cut into thin slices (about 1/4 inch thick). Thinly slice the onion as well.
• 4. Spray the sides and bottom of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture Into the bottom of the dish. Add a single layer of the potato slices and onion and season with salt and pepper. Spoon another 1/4 of the soup mixture over potatoes. Repeat this process two more times so you have three layers of potatoes and onions topped with soup mixture seasoning with salt and pepper each time. Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.
• 5. Cook bacon until browned and crispy and set aside.
• 6. Season the chicken tenderloins with salt and pepper then sauté in the bacon drippings over medium high heat until lightly browned. This is not to cook the chicken through, but to sear the sides. Set aside.
• 7. Remove dish from the oven and uncover. Arrange chicken tenderloins on top of the potatoes and pour the reserve soup mix over the chicken. Cover lightly again and continue cooking for 30 minutes.
• 8. Remove the dish from the oven and uncover. Sprinkle shredded cheese evenly over the chicken and potatoes then top with bacon pieces. Return dish to the oven and continue cooking, uncovered for 5 - 10 minutes or until cheese is melted and bubbly.

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.

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
• Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
• Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.