Easy Peasy Chicken Bake Food

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

EASY PEASY CHICKEN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix together the garlic, shallots, white wine, chicken broth, red wine vinegar, mustard seed, salt, black pepper, and fresh thyme in a bowl, and set aside.
• Place the chicken thighs into the prepared baking dish, and scatter the potatoes, mushrooms, and peas around the dish. Pour the liquid mixture over the chicken and vegetables, lifting the thighs slightly to allow the flavors to spread through the whole dish.
• Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an instant-read meat thermometer inserted into the center of a thigh reads at least 165 degrees F (75 degrees C), about 40 minutes. Allow dish to stand for 5 to 10 minutes before serving.

EASY PEASY CHICKEN POT PIE

Steps:

• For the filling:.
• Preheat oven to 400°F (or temp on package for the ready made dough)
• In a large pan heat olive oil and butter together over medium heat. And the onion and carrot, and saute until tender, about 4- 5 minutes at the last minute grate in the garlic. Add flour and mix well.
• Stir in 2 cups of chicken stock (the warmer the better) and wisk well.
• Turn the heat up slightly and cook until thickened and bubbly.
• Stir in chicken, peas, potato, salt pepper and hot sauce. I sometimes add a few tablespoons, to taste, of Parmesan cheese for a little cheesiness.
• Spray a 2 quart casserole pan with cooking spray and put mixture into pan.
• Directions for pie crust:.
• In a food processor, blend flour, butter (or shortening) and salt until it has the texture of small peas.
• Combine the egg, water and vinegar, in a small bowl and slowly pour mixture into flour while pulsing the processor.
• Combine until a soft ball of dough forms, careful not to overmix.
• Divide dough in half. (I usually double the filling recipe and just place the crust on the tops of the pies, but if you want to use both for one pie that is fine.).
• Roll out dough and use either one or both for the pie.
• Bake until golden brown, about 25 to 30 minutes Let sit for about 10 minutes then serve and enjoy.

STOVE TOP EASY CHICKEN BAKE

Steps:

• Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.
• Mix chicken, soup, sour cream and vegetables in a 13x9-inch baking dish; top with the stuffing.
• Bake 30 minutes or until chicken is cooked through.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

EASY PEASY CHICKEN POT PIE

Steps:

• Blend first 10 ingredients together in large bowl. Once blended, spoon into 7 x 11" casserole dish, or an 8x8" square casserole dish, mounding up mixture in the middle of the casserole.
• Drape pie crust over casserole dish and crimp edges to seal.
• If baking immediately: preheat oven to 400 degrees. Brush crust with beaten egg. Place place of aluminum foil loosely over crust to prevent over-browning. Place on cookie sheet and bake 40-45 minutes. Allow to sit for 10 minutes before serving.
• If freezing: place unbaked pot pie on cookie sheet, uncovered. Freeze overnight. Wrap securely in plastic freezer wrap or in a freezer-safe container and store in freezer. To bake, do not thaw. Preheat oven to 400 degrees. Brush crust with beaten egg. Cover crust loosely with piece of aluminum foil. Place on cookie sheet in oven and bake for 1 1/4 to 1 1/2 hours, or until browned and bubbly. Allow to sit for 10 minutes before serving.

EASY CHEESY CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
• Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

EASY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

EASY PEASY CHICKEN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix together the garlic, shallots, white wine, chicken broth, red wine vinegar, mustard seed, salt, black pepper, and fresh thyme in a bowl, and set aside.
• Place the chicken thighs into the prepared baking dish, and scatter the potatoes, mushrooms, and peas around the dish. Pour the liquid mixture over the chicken and vegetables, lifting the thighs slightly to allow the flavors to spread through the whole dish.
• Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an instant-read meat thermometer inserted into the center of a thigh reads at least 165 degrees F (75 degrees C), about 40 minutes. Allow dish to stand for 5 to 10 minutes before serving.

EASY PEASY CRUMBED CHICKEN

Steps:

• Slice chicken breasts into strips.
• In a bowl add the eggs, milk, parsley, chicken stock powder, and crushed garlic; mix well.
• Place all the chicken strips into the bowl and mix.
• Cover bowl and place in the refrigerator for at least one hour.
• Pour the breadcrumbs into one bowl and the flour into another bowl.
• Take chicken strips and dip them into the flour, back into the egg mixture, then into the breadcrumbs, and set aside on a plate.
• Repeat until all the chicken strips are coated.
• Heat oil in a pot on a medium heat.
• Add chicken strips and once they float to the top turn them once.
• When the breadcrumbs are golden brown they are done.