Chook Me!

Need a good chicken bake recipe?

My husband's stomach is a little queasy. I was thinking about making some sort of comfort-style chicken bake for him. I have some boneless chicken breasts. I have wild rice mix. I also have risotto and/or linguine pasta. I have broth and onions and some broccoli, carrots, frozen peas etc. I can make a quick roux. I don't really need a specific recipe some some ideas for pulling the whole thing together. I'd like to brown the chicken & assemble everything and just bake it in the oven. I don't have the pie crust, but I do have some frozen biscuits that I could put on the top. That would be very comfortable!

Public Comments

1. How bout a chicken pot pie casserole? I think that sounds like good comfort food. Ingredients: 2 tablespoons butter 1 medium onion, chopped 3 carrots, chopped ½ cup flour 2 cups chicken stock 1 cup half & half 2 potatoes, peeled and diced 4 cups cooked and diced or shredded chicken 2 tablespoons chopped parsley 1/2 cup frozen peas, thawed salt pepper 1 prepared pie crust 1 egg Preparation: Sauté onions and carrots in butter for about 10 minutes. Add flour stirring well and cook 1 minute, stirring constantly. Combine chicken broth and half-and-half, add the potatoes and gradually stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened & bubbly. Stir in salt & pepper. Add chopped chicken and peas, stirring well. Pour chicken mixture into a greased shallow 2-quart casserole. Top with pastry and cut slits to allow steam to escape. Brush the top of the pastry with the lightly beaten egg. Bake at 400 degrees for 40 minutes or until crust is golden brown.
2. Hilda's Shake and Bake Chicken 1 (4 pound) chicken cut into 10 pieces Crushed red pepper Drizzle of olive oil 2 cups bread crumbs 1/4 cup finely chopped parsley Salt and cayenne Preheat the oven to 375 degrees F. Season the chicken with crushed red pepper and salt. Using your hands, rub olive oil over each piece of chicken. Place the bread crumbs and parsley in a large zip-lock bag. Season the crumbs with salt and cayenne. Add the chicken to the bag and shake the bag until the chicken is coated completely. Place the chicken pieces on a parchment lined 1/2 sheet pan. Bake the chicken for 25 to 30 minutes or until the chicken is crispy and the juices run clear. Remove from the oven and serve. Chicken and Rice Casserole 2 tablespoons butter or vegetable oil 1 medium onion, peeled and diced 3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed 1 (8-ounce) can water chestnuts, drained and chopped 1 (4-ounce) jar pimentos 1 (10 3/4-ounce) can condensed cream of celery soup 1 cup mayonnaise 1 (6-ounce) box long-grain wild rice, cooked according to package directions 1 cup grated sharp Cheddar Pinch salt Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.