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Bake your meal: baked fruits, vegetables, and meats - 813 recipes

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Southern Living, January 2017, page 77

  • 2 (14.-ounce) package refrigerated pie crusts
  • 1/2 cup (4 ounces) unsalted butter, divided
  • 2 (6-ounce) boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, quartered
  • 1 1/2 cups russet potato, diced (about 1 small)
  • 1/2 cup cups russet potato, diced (about 1 small)
  • 1/2 cup yellow onion, chopped
  • 1/2 cup carrot, diced
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons garlic, finely chopped (about 3 garlic cloves)
  • 2 teaspoons chopped fresh oregano
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup frozen green peas
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1/2 teaspoon water
4.3/5 (15 Votes)

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($13)

  • 2 cups chopped, cooked chicken
  • 16 oz jar of chunky salsa
  • 16 oz tomato sauce
  • 1/2 cup water
  • 2 cups shredded Mexican blend cheese
  • 6oz pkg French Fried Onions
  • 1 box favorite pasta
4.6/5 (13 Votes)

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Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up

  • 1/2 cup peach preserves
  • 1/4 cup Bourbon
  • 1 Tbs. apple cider vinegar
  • 4 bone-in chicken breasts, about 3 lbs.
  • 1 tsp. paprika
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cayenne
4.5/5 (32 Votes)

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1. Arrange broccoli and chicken in 1

  • 3 cups (750 mL) hot cooked broccoli florets (or 1 pkg frozen spears, cooked & drained, about 10 oz)
  • 2 cups (500 mL) cubed, cooked, skinless chicken breast
  • 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup (or broccoli cheese soup)
  • 1/3 cup (75 mL) 1% milk
  • 1/2 cup (125 mL) shredded light Cheddar cheese
  • 2 tbsp (30 mL) dry bread crumbs
  • 1 tbsp (30ml) butter or margarine, melted
4.5/5 (33 Votes)

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In a large bowl cream butter with sugar for 5 min, add eggs one at a time mixing completely after each egg

  • 3 sticks of salted butter room temperature
  • 3 cups of sugar
  • 6 eggs room temperature
  • 3 cups of cake flour
  • 1 c of heavy whipping cream
  • 1 tsp of vanilla extract
  • 1 tbl of lemon extract
  • 1/2 tsp of almond extract
4.6/5 (23 Votes)

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The perfect recipe to try when you're tired of your usual weekday dinners

  • 2 (10 3/4-ounce) cans of cream of chicken
  • 1 (10-ounce) can of dice tomatoes and green chilies
  • 12 (6-inch) corn tortillas
  • 3 cups of cooked chicken
  • 1 cup shredded Mexican cheese blend
4.3/5 (40 Votes)

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Dinner doesn't have to be a hassle

  • 2-3 cups cooked, chopped chicken
  • 1 cup rice, uncooked
  • 1 red bell pepper, chopped
  • Handful of chopped fresh parsley
  • 1 cup Italian blend shredded cheese
  • 2 cans (15 ounces) chicken broth
  • 1 can cream of chicken soup
  • 1/2-1 teaspoon oregano
  • 1/2-1 teaspoon basil
  • 1 garlic clove, minced or crushed
  • Black pepper to taste
  • Frozen peas and carrots (optional)
4.5/5 (35 Votes)

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Roasted Chicken Thighs with Lemon and Oregano delivers chicken with a super crisp skin, without adding much fat

  • 1 lemon
  • 4 large, or 8 small skin-on, boneless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 teaspoons olive oil, divided
  • 3 sprigs oregano
  • 1 tablespoon minced shallot
  • 1/2 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth
4.5/5 (35 Votes)

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Cornbread, chicken and cheese, this casserole delivers great taste for a hearty dinner!

  • 3 cups cooked chicken breast, cubed into 1" pieces
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups sour cream
  • 1 cup milk
  • Salt and pepper to taste
  • 2 cups shredded Cheddar cheese, 8 ounce package
  • 3 green onions, chopped
  • 1 (6.5 ounce) pouch Betty Crocker® cornbread & muffin mix
  • 1 (14.75 ounce) can Green Giant® cream style sweet corn
  • 1 egg
  • 2 tablespoons butter, melted
4.3/5 (39 Votes)

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Preheat oven to 350 degrees F

  • 2 cups chopped cooked rotisserie chicken
  • 2 cups sour cream
  • 1 (10-3/4-ounce) can cream of chicken soup, undiluted
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups (6 ounces) shredded Colby-Jack cheese blend
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 2 tablespoons chopped onion
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 10 (10") corn tortillas
  • Vegetable oil
  • 1 cup (4 ounces) shredded Colby-Jack cheese blend
  • Salsa
4.8/5 (9 Votes)

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This healthy recipe is very simple to make and simple to shop for

  • 1 large roasting Chicken
  • 1 1/2 pounds of Brussels Sprouts
  • 5 medium Red Potatoes
  • 1 medium Orange
  • Extra Virgin Olive Oil
  • 1 8oz. container of chicken broth
  • Salt and Pepper to taste
  • Poultry Seasoning to taste
4.7/5 (14 Votes)

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Looking for a casserole everyone can enjoy? This chicken casserole is super easy to whip up and has both crunch and...

  • 4 cups cooked chopped chicken
  • 2 cans cream of chicken soup
  • 1 (16-ounce) container French Onion Dip
  • 1 cup cheddar cheese
  • 12 ounces egg noodles
  • 1 cup crushed French fried onions
4.2/5 (62 Votes)

Any burning questions? Our chefs answer!

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