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Baked Chicken Recipes?

Hello everyone, I am trying to find a good, and easy chicken reciped that we can bake? I have family coming over tomorrow night, but we want to find something that we can get all together and prepared, cover it in a casserole dish in the fridge, and then after we get home from work tomorrow we can put it in the oven? Anyone have any good suggestions? Thanks!!!

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  1. http://www.campbellskitchen.com/recipedetail.aspx?recipeSource=recipeBox&recipeID=27173&rc=-1&page=1&index=5&Lastindex=false This recipe is easy and good.
  2. Yep...my famous, named after me of course, Jimmy Chicken. Take one cut up fryer, coat with olive oil, salt, pepper, dried rosemary and a little fresh lemon juice. Allow to sit in frig. several hours, then spread out in baking dish and bake @ 350. about 1 hour uncovered until done. Serve with a rice pilaf and a tossed salad. Delicioso!
  3. Serve these tasty baked chicken legs with a rice and vegetable pilaf or fries and sliced fresh tomatoes. INGREDIENTS: 6 to 8 chicken drumsticks, washed, skin removed 3 tablespoons butter 2 tablespoons lemon juice salt, pepper, and Creole seasoning or an herb seasoning blend 1/2 cup plain dry bread crumbs 1/4 cup fresh shredded Parmesan cheese PREPARATION: Heat oven to 375°. Grease a 9x13-inch baking dish or spray with cooking spray. Combine butter and lemon juice; brush chicken pieces all over. Sprinkle with the seasonings. Combine bread crumbs and Parmesan cheese in a shallow dish; coat chicken pieces well. Arrange chicken pieces in the baking dish and sprinkle with the remaining crumbs; drizzle with any remaining butter mixture. Bake for 45 to 55 minutes, until browned and juices run clear when pricked with a fork. Serves 4 to 6. This baked fruited chicken is a tasty family meal for any night. Use chicken breasts without skin to make this lower in fat. INGREDIENTS: 2 1/2 to 3 1/2 pounds chicken pieces 1/2 cup flour 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons vegetable oil 1 cup orange juice 2 tablespoons honey 2 tablespoons vinegar 1 tablespoon chopped parsley 1 can (15 to 16 ounces) sliced peaches, drained PREPARATION: Wash chicken pieces and pat dry. Combine flour, salt, and pepper in a shallow bowl or food storage bag. Coat the chicken with the flour mixture. Heat oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Add the orange juice, honey, vinegar, and chopped parsley. Cover and bake (if necessary, transfer to a baking dish or ovenproof pan) at 350° for 45 minutes. Add peaches; bake 5 minutes longer. Serves 4.
  4. Have you ever tried Robbie's Recipes? there are so many yummy (easy recipes) on this site. I love it!!!!
  5. WARNING: DELICIOUS EASY BAKED CHICKEN DINNER 4-8 chicken breasts, bone in or boneless 1 can cream of celery soup 1 c. brown rice (UNCLE BEN'S® whole brown rice) 1 pkg. frozen mixed vegetables In a serving baking dish lay defrosted chicken pieces side by side. Spread 1 can of cream of celery soup over chicken. Cover with foil and bake at 350 degrees in oven for one hour. One the stove prepare rice and vegetables as directed. Serve all 3 items on each plate using chicken cream for gravy as requested. Serves 4-8.
  6. take chicken wash and dry it - spray pam over it rub butter then rub with salt and pepper paprika and poutry seasoning -or ginger- bake 350 25 to 30 min# per pound baste every 30 min# in side of chicken stuff carrots & onoin & celery make side dish-----mash potatoes with remlets from the chicken make a gravy ------put over mash potato and chicken make veg#side dish
  7. Baked Chicken chicken breasts, with bone and skin 1/4 cup butter, melted 1-2 teaspoon Seasoned salt (I use Lawry's) 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~ Don't over cook, as they might turn out tough and dry. Spanish Baked Chicken Recipe Also known as "Pollo Estofado" this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar. Excellent with Spanish rice. 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons oregano 1 teaspoon salt 1/2 teaspoon garlic powder Dash of pepper 3 bay leaves 1/2 cup golden raisins 1/4 cup sliced pitted green olives 3 pounds chicken parts 2 Tbsp brown sugar 1/2 cup dry white wine 1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate overnight. 2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves. Easy Baked Chicken 4 boneless skinless chicken breasts 1 (6 ounce) package Stove Top stuffing mix 1 (10 3/4 ounce) can cream of mushroom soup 1/2 teaspoon paprika 5 3/8 ounces water Mix Stove Top stuffing per package directions. Pat into mound in baking/ casserole dish. Place chicken breasts over stuffing. Sprinkle with paprika. Blend mushroom soup and water and pour over all. Cover and bake at 325 for approximatley 1 hour. Easy Catalina Baked Chicken 4 boneless skinless chicken breasts 8 ounces reduced-fat catalina dressing 1/4 cup finely chopped onions 1 teaspoon worcestershire sauce 3 tablespoons brown sugar salt and pepper, to taste Preheat oven to 350. Lightly grease/spray a 13" x 9" baking dish. Place chicken in prepared baking dish. In a bowl, combine Catalina dressing, onions, worcestershire sauce, and brown sugar; mix very well. Pour the sauce evenly over the chicken. Bake, uncovered, at 350 for 45-55 minutes or until juices run clear. I hope these were helpful,Take Care!!! :)
  8. How about a Chicken Cordon Bleu Casserole? INGREDIENTS: 2 pounds skinless chicken breasts, cut into chunks Bread Crumbs 1 egg 1/2 cup milk 8 oz Swiss cheese, cubed 8 oz ham, diced 1 can (10 3/4 oz) cream of chicken soup 1 cup milk PREPARATION: Whisk together the egg and 1/2 cup milk. Dip chunks of chicken in egg mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly. You might consider having the chicken pieces slightly larger than chunks, like small filets. Or even keep them in breast form but then you have to make sure they cook all the way through. Perhaps pound the breasts flatter prior to coating and browning, it tenderizes them that way too. If you don't care for that, there's a lot of chicken casserole dishes listed on the following site, as well as all over the internet. These just seem a bit easier.
  9. Here is a great recipe. You can make this the night before, the morning of, or just before baking. It all works well. Chicken and Rice Bake ( add cheese if desired) INGREDIENTS 1 cup uncooked white rice 1 (10.75 ounce) can condensed cream of chicken soup 1 7/8 cups water 1 (1 ounce) package dry onion soup mix 4 skinless, boneless chicken breast halves cut into 8ths DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy! Note: Stir midway and turn the chicken over, adding more liquid if needed, this is where you want to add cheddar cheese on top if you want it cheesy! Here's another one Make-Ahead Chicken Bake From Taste of Home This crunchy, saucy hot dish is potluck-perfect! It’s so convenient because you can make the casserole the day before and bake it the day of the potluck. It’s good made with turkey, too. INGREDIENTS 5 cups cubed cooked chicken 2 cups chopped celery 5 hard-cooked eggs, sliced 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 3/4 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon pimientos, optional 1 teaspoon finely chopped onion 1 cup (4 ounces) shredded cheddar cheese 1 can (3 ounces) chow mein noodles 1/2 cup slivered almonds, toasted SERVINGS 12 METHOD Baked PREP 25 min. COOK 30 min. TOTAL 55 min. DIRECTIONS In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly. Yield: 12 servings. A third idea and one that I used often when my family was home. Just a Baked Chicken Put a layer (one whole 1 # bag) of baby carrots in bottom of casserole dish put a whole chicken on top. Fill chicken with 1 whole onion cut in wedges, a couple of celery stalks, season inside and out with favorite seasoning salt (Lawrys) put some butter chunks under the skin of chicken (breast ) and bake in oven until all is done. Roughly about 1 1/4 hrs at 350. Meanwhile wash baking potatoes and put in oven at the same time and it should all come out about right. Add a salad and you are set.
  10. actually stumbled on to this and it IS fabulous chicken...remove the skin and clean the chicken...then lightly coat in mayo...yes mayo...then coat with bread crumbs (flavored are better) and bake. The mayo holds in the moisture and i have yet to make this and have it turn out bad...
  11. Poppy Seed Chicken 4 boneless skinless chicken breasts container of sour cream 2 cans of cream of mushroom soup 1 pack of ritz crackers poppy seeds butter casserole dish Boil chicken breasts until fully done. Mix sour cream and cream of mushroom soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave. Preheat oven to 350 degrees. Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top. Pour melted butter evenly over crackers. Sprinkle poppy seeds all over the top. Bake about 30 minutes, until golden brown and bubbly.
  12. We are big chicken eaters at my house, so I'm always looking for new ways to prepare them. I have a gazillion casserole recipes, but unfortunately my honey isn't a "casserole" type of guy. The first one is the ONLY one he'll eat and he LOVES it! The rest are just plain tried and true casserole recipes that I got from my Mom and I just love them! Buffalo Ranch Enchiladas 1 Can (10.5 oz) Cream of Chicken Soup 1 Cup Purchased Sour Cream Ranch Dip 2/3 Cup Chopped Green Onions (Optional) ¾ Cup Purchased Buffalo Wing Sauce (I use Kroger Brand) 3 Cups Chopped Cooked Chicken Twelve (12) 6-Inch Flour Tortillas 3 Cups Shredded Cheddar Cheese Preheat Oven to 350º. Spray 13” x 9” baking dish with cooking spray. In medium bowl, mix Cream of Chicken Soup, Ranch Dip, and 1/3 Cup of the Onions. In large bowl, mix together Chopped Chicken and Buffalo Wing Sauce until Chicken is well coated. Spoon 2 Tbs. of Soup Mixture down the center of each Tortilla (set remaining Mixture aside). Top each Tortilla with ¼ Cup Buffalo Coated Chicken and scant ¼ Cup Shredded Cheddar. Fold sides of Tortillas over filling; place seam side down in baking dish. Spread remaining Soup Mixture over the filled Tortillas. Cover tightly with foil. Bake 40-45 minutes or until hot and bubbly. Remove from oven. Uncover, sprinkle ½ Cup Cheddar Cheese and remaining Green Onions. Return to oven and back uncovered about 5 minutes longer, or until Cheese has melted. Prep Time: 25 Minutes Start to Finish: 1 Hour, 10 Minutes *Quick Idea: Buy a Rotisserie Chicken and chop breast meat. Chicken Manicotti 28 oz. jar spaghetti sauce 1 tsp. garlic salt 1-1/2 lbs. chicken breast tenders 14 uncooked manicotti shells 1/3 cup water 2-1/2 cups shredded Mozzarella cheese Preheat oven to 350 degrees. In a 13x9" glass baking pan, pour 1/3 of the spaghetti sauce. Sprinkle chicken tenders with garlic salt. Place chicken tenders into each manicotti noodle, using more than one to fill each shell if needed. Place in baking dish. Pour water into remaining spaghetti sauce in jar, close jar and shake well. Pour this mixture over filled manicotti shells in baking dish, making sure to cover pasta completely. Cover with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 80-90 minutes until pasta is tender when pierced with a fork. 6 servings Chicken Potato Casserole 10 oz. can condensed reduced fat and sodium cream of chicken soup 1 cup sour cream 1/4 cup milk 2 cups cubed cooked chicken 1-1/4 cups shredded Cheddar cheese 3-1/2 cups frozen hash brown potatoes, thawed 1-1/2 cups frozen peppers and onions, thawed 1-1/4 cups shredded Cheddar cheese 1-1/2 cups crushed potato chips Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish. Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture Sprinkle with remaining cheese and potato chips. Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer. Sonora Chicken 6 large bone-in chicken breast halves 1 (10 ounce) can cream of mushroom soup 1 (10 ounce) can cream of chicken soup 1 (15 ounce) can chili, no beans 1 cup picante sauce 1/2 cup milk 1 small onion, chopped 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 12 corn tortillas, torn into strips 1 (8 ounce) package shredded Cheddar cheese Preheat oven to 350 degrees F (175 degrees C). Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces. Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl. Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients. Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes. Happy Cooking!
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