Chicken Bake Recipes

Steps:

• Preheat oven to 400°F.
• Spray a shallow baking dish with non-stick cooking spray.
• Rinse chicken breast under cool running water.
• Pat chicken dry with paper towels.
• Place chicken in dish.
• Brush the melted butter over the chicken, using all the butter.
• Sprinkle with seasoned salt.
• Bake for 50-60 minutes or until cooked through.
• ~NOTE~Chicken takes only 50 minutes in my oven.
• Don't over cook, as they might turn out tough.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

Steps:

• Mix contents of vegetable/seasoning packet, hot water, and butter in large bowl until butter is melted.
• Stir in stuffing crumbs just to moisten. Let stand 5 min.
• Place chicken down center of 12x8-inch baking dish.
• Mix soup and sour cream; pour over chicken.
• Spoon some of the stuffing over chicken. Spoon remaining stuffing along both sides of chicken.
• Bake at 375 for 35 min. or until chicken is cooked through.

Steps:

• Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
• Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

Steps:

• In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Steps:

• Preheat oven to 375°F.
• Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
• Lay chicken on top and sprinkle with remaining paprika and pepper.
• Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Steps:

• Pre-marinate the grilled and sliced chicken breast in a small amount of Caesar dressing prior to assembly.
• Cut pizza dough into a 6 oz.
• piece.
• Roll out or press dough into a 7- x 5-inch rectangle.
• Spread Caesar dressing on dough piece.
• Add marinated chicken to dough piece, along the 5-inch border.
• Cover chicken with mozzarella, green onion and chopped bacon.
• Pull the 5-inch border over the ingredients and roll tightly.
• Do not fold the ends inches The bake will continue to grow in length as you roll it out.
• Finished bake should be approximately 11 x 2 inches.
• Brush top of bake with Caesar dressing, and dredge in shredded Parmesan.
• Bake until an internal temperature of 165°F is reached.
• I have estimated the time to make this,cause I still haven't tried to make it yet.

Steps:

• Cook the chicken breasts for 20 minutes in a deep sided large casserole at 350F or Gas 4
• While chicken is part cooking mix throughly all the sauce ingredients
• When the chicken has been cooking for 20 minutes arrange the frozen brocolli around the chicken in the casserole.
• Pour the sauce evenly over the chicken breasts and brocolli and sprinkle with the grated cheese.
• Place back into the oven for a further 40 minutes or until golden brown. Enjoy with baby new potatoes and peas and carrotts.

Steps:

• In a 2-qt shallow baking dish mix soup, water, uncooked rice, paprika, and pepper.
• Place uncooked chicken on rice mixture, sprinkle with additional paprika and pepper.
• Cover.
• Bake at 375 degrees for 45-50 min or until chicken and rice are done.
• NOTE: for creamier rice, increase water to 1 1/2 cup.