Creamy Chicken In Potato Cheesy Baskets Recipes

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CHICKEN IN POTATO BASKETS



Chicken in Potato Baskets image

These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. -Helen Lamison Carnegie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

4-1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon pepper
FILLING:
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups 2% milk
3 cups cubed cooked chicken
1 cup frozen peas, thawed

Steps:

  • In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside., In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts., Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 441 calories, Fat 27g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 1207mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

CREAMY CHICKEN IN POTATO CHEESY BASKETS



Creamy chicken in potato cheesy baskets image

Cheesy crispy grated potatoes baskets filled with creamy tarragon chicken.

Provided by Gaila - The Petit Gourmet

Time 45m

Number Of Ingredients 15

2 potatoes (grated (11/2 cup frozen hash browns))
1 zucchini (pealed and grated)
1 tablespoon of olive oil
1/2 grated mozzarella (or your favorite cheese)
1 egg (beaten)
1 skinless and boneless chicken breast (diced)
1 red pepper (diced)
1/2 cup of roasted corn kernels (One ear or cob)
1 tablespoon of butter
1 tablespoon of olive oil
1 garlic clove (crushed)
1/2 tablespoon of tarragon (finely chopped)
2 tablespoons green onions (finely chopped)
1/2 cup of cream
Salt and pepper to taste

Steps:

  • Pre heat the oven at 350 F.
  • Grate the potatoes and zucchini, add the egg, salt, pepper, olive oil and the cheese, mix until wel combined. Take a cupcake tin, grease it well, filled with the potatoes mixture making a well in the middle with the back of a teaspoon. Cook for 35 minutes.
  • Put a large frying pan on a medium high flame, add the butter and olive oil, add the chicken and brown in all sides, add the garlic, tarragon and red pepper, let cook for 10 minutes.
  • On the mean time, roast your corn on the BBQ, for 5 minutes, take off and Place an ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed. Add the corn to the chicken, season well with slat and pepper. Add the cream, cook for 5 more minutes and you are done.
  • Take out the baskets from the oven, take them off the mold. Fill with the chicken mixture. Garnish with the green onions, serve right away.

CHICKEN IN POTATO BASKETS



Chicken in Potato Baskets image

I got this recipe from A Taste of Home magazine.It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe.We love to eat this and maybe you will to!!!!

Provided by crawfish pie

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 1/2 cups frozen hash brown potatoes (thawed)
6 tablespoons butter or 6 tablespoons margarine (melted)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cubed, cooked chicken
1 cup frozen peas (thawed)

Steps:

  • In a bowl, combine the potatoes,butter,salt and pepper.
  • Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
  • In a small saucepan,saute onion in butter.
  • Add the flour,bouillion,worcestershire and basil.
  • Stir in the milk.
  • Bring to a boil;cook and stir for 2 minutes or till thickened.
  • Add chicken and peas.
  • Spoon into prepared crusts.
  • Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.

CREAM-OF-CHICKEN CHEESY POTATOES



Cream-Of-Chicken Cheesy Potatoes image

Make and share this Cream-Of-Chicken Cheesy Potatoes recipe from Food.com.

Provided by firemens wife

Categories     Potato

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (2 lb) bag frozen hash browns
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 (10 1/2 ounce) can cream of chicken soup
2 cups grated sharp cheddar cheese
2 (8 ounce) containers sour cream
2 cups corn flakes
1/4 cup butter

Steps:

  • Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
  • Place in a buttered 9x13 inch pan.
  • Melt 1/4 cup butter and mix with cornflakes.
  • Sprinkle on top of hashbrown mixture.
  • Bake at 350 degrees for 45 minutes.

CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY



Cheesy Chicken Potato Skins Recipe by Tasty image

Here's what you need: russet potatoes, oil, shredded chicken breasts, cheddar cheese, cream cheese, spinach, salt, pepper

Provided by Camille Bergerson

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 8

4 russet potatoes
oil
2 shredded chicken breasts
1 ½ cups cheddar cheese
4 oz cream cheese
½ cup spinach, cooked
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400ºF (200ªC).
  • Debone, remove skin, and shred rotisserie chicken.
  • Brush potatoes with oil and sprinkle with salt and pepper.
  • With a fork, poke several sets of holes on the front and back of the potato.
  • Bake for 40-45 minutes or until inside is cooked.
  • Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
  • In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
  • Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
  • Bake for 15 minutes, or until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram

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