Chickennchips Recipes
CHICKEN 'N' CHIPS
My husband, Chad, is always ready to try a new recipe, so I surprised him with this creamy chicken casserole sprinkled with crushed tortilla chips. He loves the flavor, and I like that it's the perfect size for our small family. -Kendra Schneider, Grifton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. , Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 575 calories, Fat 32g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1186mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
QUICK AND EASY CHICKEN AND CHIPS CASSEROLE
This is a recipe that has been a staple on our monthly menus for the past 10 years. It is delicious and easy!
Provided by Dine Dish
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine chicken, soup, sour cream, and picante sauce, mixing well.
- Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
- Sprinkle 1/2 of cheese over first layer.
- Add 1/2 of the crushed corn chips.
- Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
- Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.
Nutrition Facts : Calories 405.4, Fat 23.5, SaturatedFat 13, Cholesterol 123.7, Sodium 808.1, Carbohydrate 6.5, Fiber 0.2, Sugar 1, Protein 40.7
CHICKEN 'N' CHIPS
Make and share this Chicken 'n' Chips recipe from Food.com.
Provided by Jennygal
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl combine soup, sour cream, taco sauce and chilies.
- In an ungreased 2 quart dish, layer half of the chicken, soup mix, cheese, and tortilla chips.
- Repeat.
- Bake uncovered at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 580.7, Fat 39, SaturatedFat 20.4, Cholesterol 151, Sodium 1276.9, Carbohydrate 13.9, Fiber 0.1, Sugar 1, Protein 42.5
More about "chickennchips recipes"
SUPER ROAST CHICKEN & CHIPS | JAMIE MAGAZINE RECIPES
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- Preheat the oven to 180ºC/350ºF/gas 4. If your chicken has been refrigerated, let it come up to room temperature.Cut the unpeeled potatoes into 2cm-thick chips, then parboil in a pan of salted water with one of the whole lemons for 4 to 6 minutes.Drain in a colander (remove the lemon and set aside for the dressing), leave to steam dry for a couple of minutes, then shake them around a little to create rough edges – this will help to make them nice and crispy.Massage a little olive oil, sea salt and black pepper into the chicken.
- Place the chicken, breast-side-down, directly on the grills in the middle of the oven – most of the fat is in the back of the bird, so this will allow the juices to run into the breast and keep all of the meat moist.
- Position a tray on the shelf below to catch the juices (you’ll need these for the chips), and roast the chicken for 1 hour 30 minutes, or until cooked through, turning the chicken over after 45 minutes to crisp up the rest of the skin.Once you have 30 minutes of cooking time left, add the parboiled chips and thyme to the tray with the chicken juices, stirring to coat.
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- First Fried Chicken Recipe. The first-ever fried chicken recipe to appear in a book was published in 1825! The book “The Virginia Housewife, Or Methodical Cook” was written by Mary Randolph.
- Fast Food. Up until World World Two, fried chicken was considered a food for special occasions. As time passed, it transitioned to something that would be a dinner option a couple of times a week.
- We Eat A Lot! According to the United States National Chicken Council, the average American ate about 28 lbs of chicken each year. Whereas nowadays, the average American eats almost 99 lbs of chicken each year!
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