Confetti Chicken Bake Recipes

Steps:

• In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
• In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

Steps:

• For filling: In saucepan, combine carrots, onion, celery and chicken broth.
• Simmer 20 minutes.
• In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.
• Add simmered vegetables and liquid; mix well.
• Set aside.
• For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
• Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
• Drop confetti topping onto top of casserole.
• Bake at 350 degrees for 40-45 minutes or until golden brown.
• Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
• Enjoy!

Steps:

• Preheat oven to 375.
• Mix oil and garlic.
• Arrange chicken and potatoes in a shallow roasting pan.
• Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
• Bake 25 minutes.
• Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
• Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
• Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
• Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
• Serve hot.
• Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.

Steps:

• Preheat the oven to 335 degrees F. Grease one 18-by-13-inch sheet pan or two 8-inch cake pans with cooking spray and line the bottoms with parchment. Spray the parchment.
• Sift the cake flour, sugar, baking powder, salt and baking soda into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 30 seconds.
• Whisk together the melted butter, sour cream, buttermilk, oil, eggs, egg yolk, vanilla and the orange zest in a medium bowl.
• Add half of the wet ingredients to the dry and mix on low until a smooth paste forms. Stop to scrape down the bowl and paddle with your spatula. Add the remaining wet ingredients on low speed. Once combined, increase the speed to medium and beat for 1 full minute. Stir in the sprinkles.
• Pour the batter into the prepared sheet pan, or if using two 8-inch cake pans, divide the batter between the two pans, about 26 ounces in each.
• Bake until a toothpick inserted in the centers comes out with some moist crumbs adhering, 28 to 32 minutes for the 8-inch round cakes and 25 to 30 minutes for the 18-by-13-inch sheet cake. Cool in the pan or pans for 10 minutes, then turn the cake or cakes out onto a cooling rack to cool completely, about 1 hour.

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
• Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
• Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
• Bake uncovered about 40 minutes or until eggs are set in center.

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.