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

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Preheat oven to 400 degrees F

  • 1/2 cup ranch salad dressing
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 (6-ounce) bag barbecue-flavored potato chips, crushed
  • 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
4.3/5 (49 Votes)

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White chicken lasagna is is a great meal to make ahead

  • 1 tablespoon butter or margarine
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 1/2 cups coarsely chopped red bell pepper
  • 1 cup finely chopped celery
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 pint half-and-half
  • 1/2 cup Progresso® chicken broth
  • 4 ounce cream cheese
  • 7 ounce Gouda cheese, shredded (about 2 cups)
  • 1 (12 ounce) container small-curd cottage cheese
  • 1/4 cup fresh basil leaves, cut into thin strips
  • 1 egg, beaten
  • 9 uncooked lasagna noodles
  • 1 (16 ounce) package sliced mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil sprigs or chopped basil leaves, if desired
4.6/5 (34 Votes)

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Beat whites till stiff but not dry

  • 3 eggs, separated
  • 1/2 cup sugar
  • 1/2 cup milk
  • 6 TB flour
  • 4 TB lemon juice
  • 1/4 tsp. nutmeg
  • 1 tsp grated lemon peel
  • Dash salt
5/5 (3 Votes)

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Preheat oven to 425 degrees F (220 degrees C

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
5/5 (3 Votes)

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Preheat oven to 350. Place cooked broccoli in bottom of greased baking dish

  • 3-4 cups cut-up, cooked chicken
  • 12-16 oz fresh broccoli, cooked al dente & drained
  • 1 onion, chopped
  • 1-1/2 cans cream of chicken soup, low fat
  • 1/2 cup mayonaise
  • 1/2 tsp. curry powder
  • 1 T. lemon juice
  • 1/2 cup cheddar or Monterey Jack cheese
  • 1/2 cup soft bread crumbs, lightly toasted
  • 2 T. butter, melted
4.4/5 (48 Votes)

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Can cut this in half - & use Cream of Mushroom in place of Cream of Chicken

  • 4 large boneless chicken breasts, seasoned (your preference on seasonings)
  • 1 large onion, coarsely chopped
  • 4 large potatoes, cut up
  • 1 lb bag baby carrots or large carrots cut up
  • 2 small cans of mushrooms or 8 oz. fresh, sliced
  • 1 can Cream of Chicken soup
  • 14 oz. chicken broth
5/5 (3 Votes)

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1. Preheat oven to 375 degrees

  • 3 1/2 pounds boneless, skinless chicken breasts (about 5-6 breasts)
  • salt and pepper
  • 2 - 14 ounce cans of diced Italian tomatoes with basil and garlic, drained
  • 1 - 14 ounce can quartered artichoke hearts, drained
  • 4 cloves garlic, minced well (I use a microplane)
  • 3 T fresh parmesan cheese, grated
  • 2 Tb flour or 1 Tb cornstarch (optional, if you would like a thicker pan juice)
  • 4 ounces of shredded mozzarella cheese
  • fresh basil, chopped
4.6/5 (36 Votes)

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Preheat oven to 425°F. Preheat grill pan to high

  • 3/4 lb. chicken breast cutlets
  • Extra-virgin olive oil
  • 2 teaspoons grill seasoning
  • 1 pizza dough
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire
  • 2-3 tablespoons hot sauce, or more
  • 1/2 cup tomato sauce {4.5oz}
  • 4 oz. shredded Monterey Jack cheese
  • 2 oz. cup blue cheese crumbles
  • 3 scallions, thinly sliced
4.5/5 (4 Votes)

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Fresh and tangy, this lemon buttermilk pound cake is a perfect light dessert

  • 3 sticks butter, softened
  • 2 1/2 cups sugar
  • 3 1/2 cups flour
  • 1/2 teaspoon soda
  • dash of salt
  • 4 eggs, separated
  • 1 cup buttermilk
  • 2 tablespoons lemon extract
  • 1 teaspoon almond extract
4.6/5 (5 Votes)

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Pour thawed chicken wings into a large greased baking pan

  • 5 lb chicken wing drummettes or wing pieces, thawed
  • SAUCE INGREDIENTS
  • 1 c low sodium soy sauce
  • 1/2 c brown sugar
  • 1/2 c white sugar
  • 1/2 c french dressing
  • 5 clove of peeled garlic
  • 1/2 tsp ground ginger
  • 1/4 tsp dried pepper flakes or chipotle pepper
4.4/5 (51 Votes)

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You’ll love the kick of Buffalo chicken you can eat with a fork in this hearty casserole! Potatoes, bacon and che

  • To serve:
  • 1/3 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons hot sauce
  • 8 to 10 medium potatoes, cut into 1/2-inch cubes, with or without skin
  • 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
  • 2 cups Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack, shredded
  • 1 cup crumbled bacon
  • 1 cup diced green onion
  • Hot sauce
  • Ranch dressing
4.6/5 (38 Votes)

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Place the chicken breasts in a casserole dish

  • 4 skinless, boneless chicken breasts or package of chicken tenders
  • 2 cans cream of mushroom soup
  • 1 small sour cream
  • 1 can fried onions ( I used most of a large can)
4.6/5 (37 Votes)

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Sally Struthers' Mother's Smothered Chicken Barbecue Chip Chicken