Makeaheadmexicanchickenandpotatoes Recipes

MAKE AHEAD MEXICAN CHICKEN AND POTATOES.

Make Ahead Mexican Chicken and Potatoes. image

Make and share this Make Ahead Mexican Chicken and Potatoes. recipe from Food.com.

Provided by That Napa Chicken R

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breast halves
1/4 cup taco seasoning mix
2 cups potatoes (thinly sliced peeled)
1 cup cheese, shredded
1/2 cup salsa
1/4 cup sour cream, to serve

Steps:

PREHEAT oven to 400°F
Cut Chicken in half to make two thin slices instead of one thick breast.
Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
Cover with the salsa and then the cheese.
BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
Thaw in the fridge overnight and reheat in the microwave.
Top each serving with sour cream to serve, if desired.

CHEESY CHICKEN AND POTATO CASSEROLE

Cheesy Chicken and Potato Casserole image

This spud's for you! It is a cheese, potato and chicken delight! You can make the same dish with pork chops - it's great.

Provided by Trish

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 8

Number Of Ingredients 5

Ingredients

3 teaspoons vegetable oil
3 skinless, boneless chicken breasts
1 (5.5 ounce) package scalloped potato mix
4 potatoes, thinly sliced
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 33.4 g, Cholesterol 56.3 mg, Fat 12.6 g, Fiber 4 g, Protein 20.9 g, SaturatedFat 6.6 g, Sodium 518.3 mg, Sugar 1 g

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