One Dish Chicken Bake Food

ONE DISH CHICKEN BAKE

Steps:

• Preheat oven to 400F.
• Lightly grease a baking dish with cooking spray and set aside.
• Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning and fresh parsley in a mixing bowl; toss to combine.
• Pour tomato mixture into prepared baking dish. (You can also combine the ingredients inside the baking dish).
• Season chicken with salt and fresh ground pepper.
• Place chicken on top of tomatoes; make sure that the chicken is nestled down in the tomatoes so it simmers in the sauce while it cooks.
• Bake for 35 minutes, or until sauce bubbles and chicken is done cooking. Chicken is cooked when internal temperature reaches 165F degrees.
• Sprinkle with cheese; bake for 4 to 5 minutes or until cheese is melted.
• Garnish with chopped parsley.
• Serve.

ONE DISH CHICKEN BAKE

Steps:

• In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

ONE-DISH CHICKEN WITH VEGETABLES

Steps:

• In a small bowl, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat., Arrange chicken and vegetables in an ungreased 11x7-in. baking dish. Cover and bake at 425° for 15 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 170° and vegetables are tender.,

STOVE TOP ONE-DISH CHICKEN BAKE

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.

ONE-DISH CHICKEN BAKE

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.

ONE DISH CHICKEN BAKE

Steps:

• In a saucepan, melt margarine, and saute bell pepper, onion, and celery.
• In a large bowl, combine sour cream, half-in-half, green chilies, and seasonings.
• Stir in bell pepper mixture, chicken and half of cheese.
• Fold in the hash brown potatoes. Spoon into greased 9x13 inch baking dish.
• Bake uncovered at 350 degrees for 45 minutes or until bubbly.
• Remove from oven, sprinkle remaining cheese over top, and bake an additional 5 minutes.
• Top with salsa.

BETTER CHOICE ONE-DISH CHICKEN BAKE

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 3-qt. casserole sprayed with cooking spray. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done (165ºF).

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
• Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
• Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.