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

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Bagel halves are a quick, kid-friendly stand-in for traditional pizza crust

  • 2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half
  • 1/2 cup lower-sodium marinara sauce
  • 1 cup shredded rotisserie chicken breast
  • 1 cup preshredded part-skim mozzarella cheese
4.6/5 (19 Votes)

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Recipe from Taste Of Home Simple & Delicious (March/April 2009)

  • 1/2 cup crushed conflakes
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1-1/2 tsp. dried parsley flakes
  • 1/2 tsp salt
  • 1/8 tsp. pepper
  • 6 Tbs. butter, melted
  • 1 broiler/fryer chicken (2 to 3 lbs.), cut up and skin removed
4.4/5 (24 Votes)

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1. In a mixing bowl, mix buttermilk and hot sauce

  • 1 cup buttermilk
  • 1 tbsp Louisiana Hot sauce
  • 4 skinless , boneless chicken breasts
  • 1 1/2 cups Italian Seasoned Panko bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Table grind black pepper to taste
  • 1/2 to 1 tsp cayenne pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp paprika
4.5/5 (23 Votes)

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It's sort of like a Mexican lasagna, with corn tortillas instead of noodles

  • Nonstick cooking spray
  • 12 ounces chicken breast strips for stir-frying
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 teaspoons canola oil
  • 1 medium onion, halved and thinly sliced
  • 3/4 cup red or green Bell pepper, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups purchased salsa
  • 4 (6 inch) corn tortillas, coarsely torn
  • 3 ounces reduced-fat Monterey Jack cheese, shredded, about 3/4 cup
  • 1/2 cup cherry tomatoes, quartered or chopped (optional)
  • 1/2 of an avocado, halved, seeded, peeled, and chopped (optional)
  • Corn chips, baked tortilla chips, or broken taco shells (optional)
4.4/5 (33 Votes)

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A simple and delicious mushroom quiche with chicken and bacon recipe that's easily to doubled to feed a larger crow...

  • 2 ounces dried mushrooms
  • 6 strips bacon, chopped
  • 1 1/2 cups leftover chicken, shredded
  • 2 teaspoons dried sage leaves
  • 6 eggs
  • 1 cup full-fat coconut milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Coconut oil
4.7/5 (7 Votes)

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Cover chicken breasts with water & add seasonings such as chicken boulion, poultry seasoning and salt an pepper

  • 2-4 boneless chicken breasts
  • 10 3/4 oz can cream of chicken soup
  • 1/4 C. Milk
  • 1/2 C. Chicken broth
  • 6 oz box chicken stuffing
  • 3 T. Melted butter
  • 1/2 C. Chicken broth
4.5/5 (18 Votes)

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This recipe comes from Ina Garten's most recent cookbook 'How Easy Is That?" She's right

  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon
4.5/5 (19 Votes)

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This Chicken Tortilla Casserole is a recipe you'll be making for years to come

  • CHICKEN GRAVY:
  • 4 boneless, skinless chicken breasts
  • 1 cup canned green chiles, chopped and drained
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • Twenty four 6-inch corn tortillas
  • 3 cups shredded cheddar cheese
  • 6 tablespoons butter
  • 6 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • Salt and pepper, to taste
3.9/5 (87 Votes)

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Preheat oven to 450 degrees F (230 degrees C)

  • 1 pound chopped fresh broccoli
  • 1 1/2 cups cubed, cooked chicken meat
  • 1 (10.75 ounce) can condensed cream of broccoli soup
  • 1/3 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon butter, melted
  • 2 tablespoons dried bread crumbs
4.6/5 (20 Votes)

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*Preheat oven to 400 degrees

  • 8 -count biscuits
  • 1 cup cooked chicken breast, diced (any leftover chicken works)
  • 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
  • 2/3 cup shredded low-fat cheddar cheese
  • 1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon of minced onion
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
4.5/5 (26 Votes)

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Preheat oven to 350°. Spray a 2-quart baking pan with non stick spray

  • 1 (10-3/4 oz) can condensed cream of chicken soup
  • 1 cup chicken broth
  • 1 3/4 cups chicken, (leftover roasted)
  • 1 1/4 cups frozen mixed vegetables
  • 1 1/2 cups instant biscuit mix
  • 1 cup whole milk
  • 1/2 stick butter, melted
  • 1 pinch kosher salt, to taste
  • 1 pinch black pepper, to taste
4.2/5 (46 Votes)

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Preheat oven to 400 degrees Fahrenheit

  • 2 cups chopped, cooked chicken meat (I use Rotisserie)
  • 1 (5.5 ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
  • 1 (10.75 ounce) can condensed Cream of Chicken & Mushroom soup
  • 1 (10.75 ounce) can condensed Cream of Celery soup
  • 2 cups finely chopped broccoli florets
  • 2 tablespoons minced onions
  • 1 tablespoon lemon juice
  • 1 cup shredded Cheddar cheese
  • 2 cups crushed potato chips
  • 1/4 cup water
  • Garlic pepper to taste
4.6/5 (21 Votes)

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