What all-in-one dish can I make with chicken?

Question

I want an easy recipe that I can put in the oven in a casserole dish.I'm not so good with cooking,so make it simple.Thank you.

Answer 1

Mix 2 c. rice with 1 regular sized can of chicken broth, 1 soup can of water and 1 can cream of chicken soup.  Top with sliced Velveeta.  Place chicken pieces on top and cover with foil.  (I use a 9 X 13 pan)  Bake at 350 degrees for 1 1/2- 2 hrs.  Remove the foil for the last 1/2 hour.

Answer 2

mix cooked chicken and dry rice or cooked egg noodles with broccoli (carrots or other veggie you like) and cream of chicken soup and about half the can of milk or water (more for rice less for noodles) and some pepper

can add cheese if you like

there are many variations to this and you make your own adding mushrooms or onion, pepper almost anything

bake covered @ 350 for 20-30 min. remove cover for last 10 or so to get crispy.

Answer 3

Mexican Chicken and Black Bean Salad --

INGREDIENTS

2 (4 ounce) frozen skinless, boneless chicken breast halves

1 (8 ounce) can low sodium tomato sauce

1/4 cup water

1 (1 ounce) packet taco seasoning

1 (15.5 ounce) can black beans

4 cups baby spinach leaves

2 tablespoons fat-free sour cream

1/2 cup shredded Mexican cheese blend

1/2 cup salsa

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

Place the chicken b*****s in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.

Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.

Divide spinach between two plates. Place the chicken b*****s on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad

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Abby's Chicken Rollatini --

INGREDIENTS

4 skinless, boneless chicken breast halves

1/2 cup shredded Parmesan cheese

1 clove garlic, finely chopped

4 teaspoons butter

4 ounces thinly sliced prosciutto

10 ounces sliced whole milk mozzarella cheese

1/3 cup white wine

1/4 cup olive oil

1 pinch black pepper

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).

Pound chicken b*****s flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

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Weeknight Chicken Cordon Bleu --

INGREDIENTS

1 cup milk

1 cup dry bread crumbs

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

salt and pepper to taste

6 slices cooked ham

6 slices Swiss cheese

2 tablespoons vegetable oil

1 (10.5 ounce) can condensed cream of chicken soup

1/2 cup heavy cream

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.

Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.

In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.

Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

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Monterey Chicken with Potatoes --

INGREDIENTS

6 medium red potatoes, cubed

1/2 cup butter, melted and divided

4 skinless, boneless chicken breast halves

1 tablespoon fresh lime juice

1 1/2 cups shredded Mexican blend cheese

1/4 cup chopped fresh cilantro

1/2 cup salsa

1 lime, cut into wedges (optional)

DIRECTIONS

Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.

Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.

Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.

Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

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Easy BBQ Bake --

INGREDIENTS

3/4 cup barbecue sauce

3/4 cup honey

1/2 cup ketchup

1 onion, chopped

4 skinless, boneless chicken breast halves

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well. Place chicken in a 9x13 inch baking dish. Pour sauce over the chicken and cover dish with foil.

Bake at 400 degrees F (200 degrees C) for 45 minutes to 1 hour, or until chicken juices run clear.

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Artichoke and Tomato Chicken --

INGREDIENTS

1/4 cup olive oil

4 fresh tomatoes, diced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

6 artichoke hearts, drained and chopped

2 red bell peppers, chopped

1 (8 ounce) package mozzarella cheese, cubed

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 cups marinara sauce

DIRECTIONS

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded b*****s and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!  

Answer 4

4 boneless chicken b*****s

2 cans campbells broccoli cheese soup

2 cups uncooked rice

2 cups frozen broccoli

cut your chicken into cubes, and brown them in a frying pan with oil for about 5-7 minutes

in a lasagne dish, mix rice, chicken, 2 cans soup, 3 cans water, and broccoli

put aluminum foil on top of dish and place in oven for 45 minutes in a 375 degree oven.....

Answer 5

Arroz Con Pollo:

1 (3-pound) whole chicken, cut into 10 serving pieces

4 tablespoons olive oil, divided

Salt and freshly ground black pepper

4 teaspoons ground cumin

11/2 tablespoons dried oregano

2 teaspoons sweet paprika

1/2 teaspoon cayenne pepper

2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks

1 Spanish onion, chopped

2 garlic cloves, minced

1 red bell pepper, seeded and chopped

2 bay leaves

2 cups long grain white rice

1 (15-ounce) can diced tomatoes with liquid

3 cups low-sodium chicken broth, warm

1 cup pimento stuffed green olives

Preheat oven to 350 degrees F.

Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.

Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.

Salsa Verde:

1 jalapeno pepper, seeded and minced

1/4 cup fresh cilantro leaves

1/4 cup blanched almonds, toasted

1/2 cup olive oil

1 lime, juiced

To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.