I want to make chicken and potatoes tonight. Any recipes for combining the two?

I was thinking about some kind of chicken and potatoe bake but need some recipes and items to go along with it?I want to make chicken and potatoes tonight. Any recipes for combining the two?
chicken, potatoes, seasoning, onions and peppers, cream of chicken, or mushroom, or cellery soup, all in one pan and bake around 45 mins. yummyI want to make chicken and potatoes tonight. Any recipes for combining the two?
cicken, potatoes and celery bits and an onion, garlic, and one can of cream clery soup and 1 cup of milk One green sweet pepper cut in small bits and pour into a pie shell{buy the frozen ones} and top it with another pie shell and brush with milk , }{great with toss salad and a glass of wine and french bread.
It's kinda like a chicken pot pie.





Cook and shred or cube chicken.


1 pkg frozen vegetables


1 can cream of celery or chicken soup


mashed potatoes





In casserole dish (9x9 size) mix soup, chicken and vegetables. Spread prepared mashed potatoes on top and bake about 20 minutes at 350 degrees F.





If desired you can stir in some velveeta cheese to the mashed potatoes.








__________








One-Pan Chicken Bake





4 bone-in chicken pieces


1 1/2 pounds potatoes, cut into thin wedges


1/4 cup KRAFT Zesty Italian Dressing


1/4 cup KRAFT 100% Grated Parmesan Cheese


1 teaspoon Italian seasoning


Nutrition InfoPer Serving





Calories: 272 kcal





Cooking Directions:


Preheat oven to 400 degrees F. Place chicken and potatoes in 13x9-inch baking dish.


Top with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.


Bake 1 hour or until chicken is cooked through (180 degrees F). Sprinkle with chopped fresh parsley, if desired.
chicken and potato stew with carrotts and gravy.
CHICKEN WITH PARSLEY AND THYME STUFFING AND ROASTED POTATOES


Nothing beats a good old-fashioned roast chicken with all the trimmings. Fresh herbs, crispy bacon, potatoes, sausages and a great gravy all add up to the kind of dish that creates nostalgia. Steamed baby carrots and saut茅ed shredded cabbage are proper accompaniments.


Chicken


6 tablespoons (3/4 stick) butter


1 medium onion, finely chopped


6 cups (loosely packed) fresh white breadcrumbs


3 tablespoons chopped fresh parsley


2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme


1 tablespoon fresh lemon juice


1 teaspoon grated lemon peel





1 5-pound roasting chicken (liver, heart, gizzard and neck reserved)


2 tablespoons vegetable oil


14 thick-cut bacon slices


8 medium-size white-skinned potatoes (about 4 pounds), peeled, quartered





8 small pork breakfast sausages





Gravy


1 small onion, chopped


2 tablespoons all purpose flour


2 cups Chicken Giblet Stock


1/2 cup dry red wine





Red currant jelly








For chicken:


Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and saut茅 until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)





Preheat oven to 400掳F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.





Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375掳F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180掳F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.





For Gravy:


Pour off all but 3 tablespoons drippings from roasting pan. Finely chop chicken liver. Add liver and onion to drippings in roasting pan and saut茅 over medium heat until onion begins to turn golden, about 3 minutes. Sprinkle with flour and stir 2 minutes. Gradually stir in wine and remaining 1 cup Chicken Giblet Stock. Simmer until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.





Garnish chicken with reserved bacon slices. Pass gravy and jelly separately.





Serves 4.
There is a website, www.allrecipes.com that has an ingredient search. Based on what ingredients you enter, you can find recipes.





http://allrecipes.com/
INGREDIENTS


1 (3 pound) broiler-fryer chicken, cut up


1 pound red potatoes, cut into chunks


1/2 cup prepared Italian dressing


1 tablespoon Italian seasoning


1/2 cup grated Parmesan cheese


DIRECTIONS


Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. Cover and bake at 400 degrees F for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
you should report baby b they do nothing but insult ppl, that is not the point of yahoo anwsers
YES,make baked chicken,with a shredded chesse and a little bit of either broccolli or bacon.(your choice.)


and then you put your bake potatoes in the microwave for almost 15 min. and walla,a good and not SO fat meal!





add butter if needed!