Cream Of Chicken Potato Bake Recipes

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CHICKEN AND POTATO BAKE



Chicken and Potato Bake image

Whip up a Chicken and Potato Bake for an easy dinner any night of the week!

Provided by Blair Lonergan

Categories     Dinner

Time 1h25m

Number Of Ingredients 9

3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
  • Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
  • Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
  • Place chicken on top of the butter. Season with salt and pepper.
  • In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
  • Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g

CREAM OF CHICKEN POTATO BAKE



Cream of Chicken Potato Bake image

This is for all you cream soup lovers like me. Easy, no fuss and great with ham, pork chops or fried chicken. Enjoy!

Provided by Iron Bloomers

Categories     Potato

Time 55m

Yield 5 serving(s)

Number Of Ingredients 6

4 large potatoes, washed and sliced 1/2-inch thick
1 medium onion, peeled & sliced
2 tablespoons butter
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
salt & pepper

Steps:

  • In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle with salt and pepper lightly. Repeat process until all potatoes and onions are used.
  • Combine soup and milk; whisk till blended; pour over potatoes.
  • Cover and bake at 325° for 45 minutes till hot and bubbly and potatoes test tender with a fork.

Nutrition Facts : Calories 338.1, Fat 8.8, SaturatedFat 4.2, Cholesterol 18.7, Sodium 447.1, Carbohydrate 58.6, Fiber 6.8, Sugar 3.6, Protein 8

CREAMY CHICKEN POTATO BAKE



Creamy Chicken Potato Bake image

Make and share this Creamy Chicken Potato Bake recipe from Food.com.

Provided by Dwynnie

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless chicken breasts, cubed
4 medium potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 cup flour
1 teaspoon ground oregano
1 1/2 teaspoons parsley flakes
1/2 cup yogurt
1 cup cream
1/2 cup milk
1 cup mayonnaise

Steps:

  • Preheat oven to 350 degrees F.
  • Mix salt, pepper, garlic powder, flour, oregano, and parsley in a ziploc bag. Add chicken and shake to coat.
  • Add potatoes and toss to mix.
  • Grease cassarole dish and put in chicken and potatoes.
  • Mix yogurt, cream, milk, and mayo in a bowl. Pour over chicken and potatoes.
  • Bake for 60 minutes, stirring every 15 minutes. Dish is done when potatoes are tender.

Nutrition Facts : Calories 620.7, Fat 37.5, SaturatedFat 13.6, Cholesterol 132.5, Sodium 779.6, Carbohydrate 41.8, Fiber 3.5, Sugar 4.8, Protein 29.8

CREAM OF CHICKEN BAKE



Cream of Chicken Bake image

I made this on the fly for dinner this week. I used what I had in the kitchen...and it was easy and delicious. This can be served with orzo, pasta, mashed potatoes, rice, or even couscous (to give you some ideas). We served it with cream cheese mashed potatoes the first night...and since we had lots of leftovers, served it mixed with rigatoni pasta and an extra can of 98% fat free condensed cream of chicken soup and 1/4 cup water.

Provided by abbydabby

Categories     Chicken Breast

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs boneless skinless chicken breasts
1 (10 ounce) can 98% fat-free cream of chicken soup
1 (10 ounce) can 98% fat-free cream of mushroom soup
1/2 cup fat-free half-and-half
1/4 cup water
1/4 cup white pearl onion, jarred
8 ounces baby carrots
1/8 cup butter, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl.
  • Spray the bottom and sides of a casserole dish with cooking spray.
  • Pour 1/2 soup mixture on bottom of caaserole dish.
  • Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture.
  • Pour remaining soup mixture over chicken breasts.
  • Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly.
  • Bake at 350 degrees for 90 minutes.
  • Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 320.8, Fat 10.1, SaturatedFat 3.9, Cholesterol 156.5, Sodium 550.2, Carbohydrate 5.6, Fiber 1.2, Sugar 3.1, Protein 49.1

CHICKEN & POTATO CASSEROLE



Chicken & Potato Casserole image

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

2 boneless skinless chicken breasts, cubed
5 medium potatoes, cubed
1 (10 1/2 ounce) can cream of chicken soup
2 tablespoons minced garlic cloves
1/4 cup celery, chopped
1/2 small onion, sliced
2 tablespoons chicken bouillon granules
1/2 cup warm water
1/4 cup butter
2 tablespoons lemon juice
1 tablespoon oregano
1 tablespoon italian seasoning
salt & pepper

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.

CHICKEN AND POTATO CASSEROLE



Chicken and Potato Casserole image

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

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

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

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