758 chicken potatoe recipes

Breakfast quiche with a crispy hash brown crust filled with ham, sharp cheddar, green peppers, and eggs in a creamy chicken soup base. No pastry crust needed.

Hearty Irish-inspired soup blending colcannon flavors with corned beef, cabbage, kale, leeks, and russet potatoes in a brothy base spiked with sherry and warm spices.

Caribbean seafood soup simmers shrimp and crab with zucchini, squash, and potatoes in a creamy, lime-brightened broth. An easy one-pot soup with a Caribbean lean and an optional kick of heat.

Cottage pie made with cubed leftover roast beef, white wine gravy, corn, and a piped mashed potato top crowned with sharp cheddar. A British comfort-food classic for using up Sunday roast.

Smoky chicken hash baked in a cast-iron skillet with hash brown potatoes, BBQ sauce, cumin, and chili powder, topped with melted sharp cheddar and jalapeno. A hearty one-skillet meal in 30 minutes.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

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Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Easy chicken pot pie that skips the roux: cream of potato soup, mixed vegetables, and cooked chicken baked between two flaky crusts with thyme. A fast way to use up leftover meat.

It’s time for another NutriPic recipe and this week chicken hotpot won the vote so we’ve created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping – it’s divine.

This traditional Honduran stew combines tender beef, pork, and chicken with hearty vegetables like yucca, green and ripe plantains, and potatoes.

Wow, the chicken came out so moist and juicy. Roasting the chicken breast-side down at first really made a huge difference, which insured the juicy breasts. The honey glaze was an excellent addition to the chicken. We served it with mashed potato and honey-glazed carrots. A satisfying and delicious meal.

On a hot summer evening, this is a refreshing version of the typical mayonnaise laden potato salad. Serve with grilled fish or chicken and sherbet for dessert!

An easy flaming chicken main dish that even picky teenagers will gobble up. Very simple ingredients with a tasty sauce perfect for potatoes or rice on the side. Flames optional but worth the excitement.