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

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Mix milk, soups, onion and salsa

  • 4 chicken breasts (cooked and shredded)
  • 6-8 tortillas
  • 1 can cr. of chicken soup
  • 1 can cr. of mushroom soup
  • 1 c. milk
  • 1 med. onion
  • 1 7oz. can green chili salsa
  • 1/2 lb. jack cheese
  • 1/2 lb. cheddar cheese
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Preheat the broiler to its highest setting

  • 2 boneless skinless chicken breasts
  • cooking spray or olive oil
  • 2 tablespoons hickory barbecue sauce
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You can serve this chicken dish with a simple arugula salad or with a side of rice

  • 1 large bunch broccoli, trimmed and cut into 4 inch-long spears
  • 1/2 stick (1/4 cup) unsalted butter, diced
  • 5 T all-pourpose flour
  • 2 cups chicken broth
  • 1 can condensed cream of chicken (or mushroom) soup (you can substitute 1/2 cup well-chilled heavy cream)
  • 5 T medium-dry sherry
  • Fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 whole boneless, skinless chicken breasts (about 1 1/2 lbs. total), cooked and sliced thin
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6 points

  • 2 lbs boneless/skinless chicken breasts
  • 3/4 c Kraft tangy bacon Catalina salad dressing
  • (1/2 t pepper)
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Preheat oven to 400 degrees F

  • 1/2 cup mayonnaise
  • 2 tablespoons Tuscan Parmesan
  • Seasoning Mix
  • 4 (6-ounce) skinless, boneless chicken
  • breast halves
  • cup fine, ¹/3 dry breadcrumbs
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MR. FOOD Imagine serving a restaurant-fancy main dish on a busy weeknight? Chicken Divan Puffs take advantage of l...

  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • 2 cups frozen cooked chicken breast strips, coarsely chopped
  • 1 cup frozen chopped broccoli
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 tablespoon milk
  • 1/8 teaspoon black pepper
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Cook spaghetti according to pkg

  • 8 oz. uncooked spaghetti
  • 2 c. shredded or cubed cooked chicken
  • 1 c. chicken broth
  • 1 c. caesar dressing
  • 1 jar (4 1/2oz) sliced mushrooms, drained
  • 1/2 c. grated parm
  • 2 tbsp. dry bread crumbs
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Chicken Preparation: 1

  • Sauce Preparation:
  • “Sunshine Barbeque Sauce”
  • 1 small yellow onion, diced
  • 1 small bunch green onions, diced
  • 3 cloves garlic, minced
  • 1 small sweet pepper (yellow or orange), diced
  • 4 ribs celery, diced
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil
  • 4 tbsp extra virgin olive oil
  • 9-12 oz. yellow mustard
  • 8 oz. light brown sugar (or less for a tangy, less sweet sauce)
  • ground ginger, to taste
  • 1 . Place all vegetables on sheet pan.
  • 2 . Drizzle with sesame oil and extra virgin olive oil.
  • 3 . Roast in oven until tender (about 15 min. at 450F).
  • 4 . Whisk mustard, brown sugar, sesame seeds, and ginger.
  • 5 . When vegetables are done, combine with mustard mix.
  • 6 . Allow to sit at least 30 minutes before use.
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So I made this for dinner tonight

  • 4 chicken breasts, boneless, skinless
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 3 teaspoons olive oil
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Add cream of chicken, cream of mushroom, and rotel to medium size pot on medium heat; cut velveeta into small cubes

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can mild rotel tomato
  • 16 oz mild mexican velveeta
  • parmesean cheese
  • 12 oz favorite noodle
  • 3-4 chicken breast prepared to like
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Preheat oven to 375 degrees

  • 2/3 c. LAND O LAKES Sweet Cream butter
  • 1/2 c. fine dry bread crumbs
  • 2 tbsp. grated Parmesan cheese
  • 1 tsp. EACH basil leaves and oregano leaves
  • 1/2 tsp. garlic salt
  • 1/4 tsp. salt
  • 2 chicken breasts, split (about 1.5 lbs)
  • 1/4 c. dry white wine or apple juice
  • 1/4 c. chopped green onion
  • 1/4 c. chopped parsley
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For the Jalapeno Ranch Dipping Sauce: Mix ingredients together (adding additional buttermilk until desired consist...

  • For the Jalapeno Ranch Dipping Sauce:
  • 1/4 cup mayo
  • 1/4 cup lowfat sour cream
  • 1/4 cup (plus 2 tablespoons) lowfat buttermilk
  • 1 tablespoon Hidden Valley Ranch Dressing (the powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • dash of cayenne
  • 5-6 hot pickles jalapeno slices, finely chopped
  • For the Chicken:
  • 4 chicken breasts (about 1 3/4 - 2 pounds total)
  • 1 bag Jalapeno Kettle Chips, crushed
  • 1 cup low fat buttermilk
  • 1 teaspoon salt
  • dash cayenne
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Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch Viva La Chicken Tortilla Casserole