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Creamy Chicken & Vegetable Bake
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Creamy Chicken & Vegetable Bake

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups thin sliced potatoes
3-4 carrots, thin sliced
1 med onion, sliced
6-8 chicken thighs, skinned
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp butter, divided
8 oz heavy cream or whipping cream
1/4-1 tsp hot sauce, depending on your taste
Paprika
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Let's Make It
1
Peel and slice potatoes. Soak your potatoes in water for about 10 min. to remove some of the starch. (I like to use red skin potatoes to save time on peeling). Peel and slice the carrots and onion, put together in a bowl and set aside. (Using baby carrots also saves time.) Skin chicken thighs. Mix together thyme, salt and pepper. Sprinkle thighs with 1/2 of spice mixture.
2
In a 13x9 casserole dish layer potatoes with carrots and onions. Sprinkle each layer with remaining spice mixture (I usually have 3 layers). Dot with butter. Lay chicken thighs on top on vegetables, skinned side up. Mix together the cream and hot sauce; pour over chicken. Sprinkle tops of chicken with paprika.
3
Bake in a 350°F preheated oven for 1 hour.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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