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

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Preheat oven to 400 degrees F

  • 1 (9-ounce) package refrigerated cooked chicken chunks
  • 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup crumbled feta cheese
  • 1 (4-ounce) jar diced red bell pepper, drained
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • Cooking spray
4.3/5 (12 Votes)

By

Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag

  • 3-4 lbs cut-up fryer
  • 1 (1oz.) envelope ranch salad dressing and seasoning mix
  • 2 cups buttermilk
  • 1 (8.5 oz) box corn muffin mix
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/4 tsp cayenne
3.6/5 (58 Votes)

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Gluten-Free Chicken Alfredo Pizza is cheesy, and easy to make! Have pizza night be healthy this week with this glut

  • 1 container Pillsbury™ Gluten Free refrigerated pizza crust dough
  • 3/4 cup gluten-free Alfredo pasta sauce (from 15-ounce jar)
  • 2 cups chopped cooked chicken
  • 1 1/2 cups packed fresh baby spinach leaves
  • 1 cup gluten-free shredded Italian cheese blend or mozzarella cheese (4 ounces)
4.2/5 (14 Votes)

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Delicious and always juicy

  • 2 chicken legs (thighs on)
  • Montreal chicken seasoning
  • olive oil
4/5 (24 Votes)

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Chicken Alfredo Biscuit casserole is twist on the American favorite chicken and dumplings, using Alfredo sauce as t...

  • 3 large boneless chicken breasts, cooked and shredded
  • 1 (12-ounce) can of flaky canned biscuits
  • 1 jar Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
4.1/5 (30 Votes)

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1. In a large bowl, beat the cake mix, dry pudding mix and shortening on low speed until crumbly

  • FILLING:
  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup shortening
  • 1 cup water
  • 4 eggs
  • 5 T all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Fresh raspberries, optional
4.2/5 (16 Votes)

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Special equipment: four 8-ounce ramekins Cook the ramen noodles according to package directions

  • 1 package ramen noodles
  • Two 8-inch pie crusts
  • 1 1/2 cups chicken stock
  • 3/4 cup sliced halved carrots
  • 3/4 cup fresh or frozen English peas
  • 1/2 cup sliced leeks (thoroughly rinsed)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • Kosher salt and freshly cracked pepper
  • 1 1/2 cups 1/2-inch-diced cooked chicken breasts (two 8-ounce breasts)
  • 2 tablespoons sliced chives
  • 1 egg, beaten
4.3/5 (7 Votes)

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1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking car...

  • 4 boneless, skinless chicken breast halves
  • 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese, divided
  • 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
  • 2 Tbsp. chopped cilantro or green onion tops
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic salt
4.5/5 (4 Votes)

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Step1-Preheat oven to 400 degrees Fareinhite

  • 1 1/2 lbs. Ricotta
  • 1 c. sugar
  • 4 egg yolks
  • 1/4 c. sifted all purpose flour
  • 1/4 c. heavy cream, whipped
  • Graham cracker crumbs
  • 1/2 tsp. vanilla
  • 4 eggs whites
  • 1/2 tsp. grated lemon rind
4.3/5 (3 Votes)

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Chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy

  • 1/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, beaten
  • 2 tablespoons milk
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup butter, melted
4/5 (13 Votes)

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Who doesn't love nachos!? These fab nachos are loaded with ancho-Lime grilled chicken, grilled sweet corn salsa, bl

  • TOPPINGS:
  • 1/2 cup extra light olive oil
  • 2 tablespoons ancho chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon kosher salt
  • Juice of two limes
  • 1 1/2 pounds chicken thighs, boneless, skinless (or breasts)
  • 1 handful fresh cilantro
  • 1 large bag whole grain tortilla chips
  • 2 cups cheddar cheese, freshly grated
  • 1 recipe grilled sweet corn salsa
  • 1 cup canned black beans, drained and rinsed
  • Sliced green onions
  • Sour cream
  • Hot sauce
4.1/5 (22 Votes)

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Preheat oven to 350 deg. Toss the potatoes with the olive oil and half of the Muskego Ave, oregano, and shallots

  • 2 bone-in/skin-on chicken breasts
  • 1 lb fingerling potatoes
  • 1 tsp olive oil
  • 1 tsp Ruth Ann's Muskego Ave, divided
  • 1/2 tsp Turkish oregano, divided
  • 1 Tbsp Penzeys Air-Dried Shallots rehydrated in 2 Tbsp water for 15 minutes, divided
3.9/5 (11 Votes)

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Baked Chicken Breasts with Fingerling Potatoes Chicken and Feta Braid