Satisfying Chicken and Potato Casserole: Perfect for Busy Weeknights!
In today's video, we're sharing a satisfying chicken and potato casserole recipe that's perfect for those busy weeknights when you want a delicious comfort food without spending hours in the kitchen.
Our Chicken and Potato Casserole is a complete one-dish wonder that will satisfy your hunger and please your taste buds. As with most of our recipes, you'll have most of the ingredients right at your disposal. After all, it only involves chicken, mushroom soup, sour cream, salt, pepper, cheese, and potatoes. Due to the simplicity of the dish, it makes a great midweek meal that is both comforting and satisfying.
Join us as we guide you through the step-by-step process of making this delicious casserole. We'll share tips on selecting the right chicken cuts, preparing the potatoes, and layering the ingredients to ensure even cooking and maximum flavor. You'll be amazed at how simple and straightforward this recipe is, making it ideal for both beginner and experienced home cooks.
In addition to its simplicity, this casserole is designed to save you time and effort. It's a convenient option for busy weeknights when you need a wholesome meal on the table without a lot of fuss. You can even prepare it ahead of time and bake it when you're ready, making it a great option for meal prepping or entertaining guests.
So, if you're looking for a satisfying and delicious dinner that won't keep you tied to the stove, hit that play button and join us in making this Chicken and Potato Casserole. Don't forget to subscribe to our channel and hit the notification bell so you won't miss any of our upcoming recipes and cooking tips.
Gather your ingredients, preheat your oven, and let's create a meal that will bring comfort and satisfaction to your busy weeknights. This Chicken and Potato Casserole is a true crowd-pleaser and a go-to recipe that will make your dinner routine a breeze.
Get the recipe:
Video Chapters:
0:00 Introduction
0:15 Preparing the chicken
0:34 Frying the chicken
1:00 Making the casserole ingredients
1:47 Building the casserole
2:00 Baking and adding the cheese
2:20 Garnish and conclusion
Additional Notes:
Chicken Selection: Use boneless, skinless chicken breasts or thighs for this casserole. You can choose either option based on your preference. Make sure to cut the chicken into bite-sized pieces for even cooking.
Potato Variety: Opt for starchy potatoes like russet or Yukon Gold, as they hold their shape well during baking. Cut the potatoes into uniform chunks to ensure they cook evenly.
Vegetables: Feel free to add vegetables to the casserole for added flavor and nutrition. Diced onions, bell peppers, carrots, or peas work well. Sauté them before adding them to the casserole to soften them slightly.
Sauce or Creamy Base: You can use a prepared sauce like cream of chicken soup or make a homemade creamy base using a combination of chicken broth, milk, and flour. This adds moisture and flavor to the casserole.
Cheese Topping: For an extra touch of indulgence, sprinkle shredded cheese over the casserole before baking. Cheddar, mozzarella, or a blend of cheeses work well. The cheese will melt and create a delicious golden crust.
Baking Time: Bake the casserole at a moderate temperature, around 375°F (190°C), until the chicken is cooked through, and the potatoes are tender. The baking time will depend on the size of the chicken and potato pieces, so check for doneness by piercing them with a fork.
Garnish: Once the casserole is out of the oven, garnish it with fresh herbs like chopped parsley or chives to add a pop of freshness and color.
Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat them in the oven or microwave until heated through. The casserole can be enjoyed for up to 3-4 days when properly stored.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Can Sucks! Green Bean Casserole from Scratch
#Shorts #GreenBeanCasserole
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Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
French's FAMOUS GREEN BEAN CASSEROLE - How to make GREEN BEAN CASSEROLE Recipe
FAMOUS French's GREEN BEAN CASSEROLE...that you're gonna just love!! Deronda demonstrate how to make this Thanksgiving Day side dish that families have been serving for decades!! Simple, fast yet easy to make with only 5 ingredients!! START PREPARING...
French's GREEN BEAN CASSEROLE
Preheat oven to 350 degrees F.
Lightly oil 1-1/2 quart baking dish. Set aside.
2 cans (14 oz. each) cut green bean, drained OR 2 (9 oz.) bags of frozen green beans, thawed
1 (10 oz.) can Campbell's cream of Mushroom soup
3/4 cup milk
1/4 teaspoon fresh black pepper
1-1/3 cups French's Fried Onions
1. In a medium mixing bowl add mushroom soup, black pepper and milk. Whisk until well blended.
2. Add drained green beans and 2/3 cup of French's fried onions to mushroom mixture. Fold with spatula until beans are well coated.
3. Pour into prepared baking dish.
4. Add additional 3/4 cup French's onions to top.
5. Bake in preheated oven for 15 minutes. Cover casserole with foil and bake for an additional 15-20 minutes.
Links to my FAVORITE THANKSGIVING DAY foods...
Sweet Potato Casserole w/ Walnut Crunch Topping...
Mashed Potatoes...
Traditional Dressing...
Cornbread Dressing...
Cranberry Sauce...
Brown Sugar & Honey Glazed Ham...
Pecan Pie...
Pumpkin Pie...
Libby's famous PUMPKIN ROLL...
Crescent Rolls...
Roasted Chicken (WHOLE)...
HAPPY THANKSGIVING DAY Y'ALL!!
ENJOY!! -Deronda :)
#greenbeancasserole #recipe #food #thanksgiving #recipe #homemade #recipe
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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This Is Your New Favorite Potato Recipe | Cheesy Loaded Baked Potato Casserole
The Potato is a staple amongst side dishes, and for good reason! Today I am going to show you an easy and simple way to elevate a classic! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
4 medium russet potatoes
6-7 strips thick cut bacon
1 cup yellow cheddar
1 cup white cheddar
1/2 boursin garlic and herbs
3 green onions
1/2 diced yellow onion
4 oz cream cheese
1 tbsp garlic
3 tbsp butter
1 cup whole milk
salt, pepper, garlic, onion powder