Type what you have

Ingredients

• ✓ potato flakes
• parmesan cheese
• garlic salt
• chicken
• butter

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13x9-inch baking pan.
2. 2 In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
3. 3 Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
4. 4 Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

By Diana Canterbury

Ingredients

• ✓ potato flakes
• chicken breast
• chicken broth
• mixed vegetable
• onion flake
• garlic
• garlic
• chicken gravy mix
• salt
• cooking spray
• biscuit dough
• egg

Instructions

1. 1 Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
2. 2 Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
3. 3 Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
5. 5 Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
6. 6 Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
7. 7 Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

By Roxbury-Brower

Ingredients

• ✓ potato flakes
• navy bean
• water
• ham hock
• chicken broth
• onion
• parsley
• garlic powder
• basil
• black pepper
• oregano
• nutmeg
• bay leaf
• carrot
• celery

Instructions

1. 1 Place navy beans into a Dutch oven with 8 cups water; bring to a boil. Boil for 2 minutes, then remove from the heat. Cover and let stand until beans are softened, about 5 hours.
2. 2 Drain beans and discard soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, remaining 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil, then reduce the heat and simmer until beans are tender, about 1 1/2 hours.
3. 3 Stir carrots, celery, and potato flakes into soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
4. 4 Transfer ham hocks to a cutting board. When cool enough to handle, remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

By Culinary Envy

Ingredients

• ✓ potato flakes
• saltine cracker
• seasoned salt
• black pepper
• egg
• all-purpose flour
• chicken breast
• vegetable oil

Instructions

1. 1 Place crackers in a resealable plastic bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
2. 2 Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
3. 3 Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

By LillysMom

Ingredients

• ✓ potato flakes
• saltine cracker
• all-purpose flour
• seasoned salt
• black pepper
• egg
• chicken breast
• vegetable oil

Instructions

1. 1 Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
2. 2 Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

By CASSJW

Ingredients

• ✓ potato flakes
• potato
• baby carrot
• chicken thigh
• cream of chicken soup
• cream of mushroom soup
• garlic salt

Instructions

1. 1 Place potatoes and carrots in a slow cooker; top with chicken thighs.
2. 2 Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
3. 3 Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.

By Plain ole Bob

Ingredients

• ✓ potato flakes
• chicken
• onion
• tomato
• white hominy
• ranch-style bean
• green chile
• chili powder
• black pepper
• oregano
• chicken broth

Instructions

1. 1 Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.

By Terri Bailey

Ingredients

• ✓ potato flakes
• hot bulk sausage
• onion
• button mushroom
• celery
• garlic
• sage
• rosemary
• chicken broth
• egg
• potato nugget
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Crumble sausage into skillet and cook until browned, about 5 minutes. Add onion, mushrooms, and celery; cook for 5 more minutes. Mix in garlic, sage, and rosemary; cook for 2 minutes. Turn heat off.
3. 3 Whisk together chicken broth, potato flakes, and eggs in a large bowl until well combined. Add sausage mixture, Tater Tots®, and parsley. Mix well and pour into a 9x13-inch glass casserole dish.
4. 4 Bake in the preheated oven until stuffing is cooked through and lightly browned, about 45 minutes. Turn broiler on high and broil until tots are crispy, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ potato flakes
• vegetable oil
• all-purpose flour
• cornstarch
• cayenne pepper
• club soda
• panko bread crumb
• onion
• salt

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk together flour, cornstarch, potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter. Place bread crumbs in a shallow pan.
3. 3 Working in batches, dip onion rings into batter, then press in bread crumbs to coat.
4. 4 Cook coated onion rings, a few at a time, in hot oil until golden brown, 2 to 3 minutes. Transfer to a cooling rack set over paper towels to drain.
5. 5 Season with fine salt and serve hot.

By John Mitzewich

Ingredients

• ✓ potato flakes
• butter
• sugar
• egg
• biscuit baking mix
• coconut extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg and coconut extract. Combine the flour and potato flakes, and stir into the batter until well blended. Drop heaping spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 12 minutes, or until the tops are still white, and the bottoms are light brown. This will insure chewy cookies. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Snacky5