Anybody have some good baked chicken recipes?

I'm making Sunday dinner tomorrow.Anybody have some good baked chicken recipes?
Here are some suggestions.





Chicken and Mushroom Bake with Rice


6 chicken pieces


1 c. water


1 can cream of mushroom or


cream of celery soup (i prefer cream of mushroom)


1/2 c. rice


2 medium carrots, sliced (I sometimes omit)


celery salt, for seasoning


paprika, for seasoning


1/4 tsp. salt, as needed


Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour or until chicken juices run clear.


You can also cook this without the rice and carrots.


It makes a nice gravy to pour over cooked rice or noodles.





This is quick and easy. A family favorite.


Saturday Chicken


5 servings


10 chicken pieces


(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)


1 can condensed cream of mushroom (or cream of chicken)


1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)


salt, garlic powder, and paprika- to taste


chopped parsley


Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.


Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.


Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.





Baked Buttermilk Chicken


1 chicken, cut up


3/4 c. flour


1 1/2 tsp. salt


1/4 tsp. pepper


1 1/2 cups buttermilk


1/4 cup butter, melted


1 can cream of chicken soup


Mix flour, salt and pepper. Dip chicken in 1/2 cup buttermilk and roll in flour mixture. Place melted butter in baking pan. Put chicken in pan, skin side down and bake 30 minutes at 425 degrees. Turn and bake 15 minutes. Mix soup and remaining 1 cup of buttermilk and pour over chicken. Bake additional 15 minutes or until golden brown. Makes a delicious gravy.





Pecan Chicken


4 boneless, skinless chicken breasts


1/4 cup honey


1/4 cup Dijon mustard


1 cup pecans, finely chopped


Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4





The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.


Classic Herbed Chicken


1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix


4 Tbsp water


1/3 c. of Ranch Dressing


4-5 boneless chicken breast


1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.


2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.


3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.Anybody have some good baked chicken recipes?
four chicken breasts, 1 can cream of mushroom soup


place chicken in a 9 by 11 in baking dish, smooth 1 can cream of mushroom soup over it and bake at 350 degrees, for 45 min to an hour
Baked Chicken





This is a family favorite recipe at our house that I usually make at least once per month. It's really like an oven-fried chicken, it should come out crispy and browned. I don't even measure the ingredients any more, I just dump the flour and spices in the bag and shake away - it's SO easy! This is great with mashed potatoes (if you make gravy with the pan drippings) and corn (in the summer), carrots (in the winter).





1/2 cup butter or margarine


3/4 cup flour


1 1/2 teaspoons salt


2 teaspoons paprika


1/4 teaspoon pepper


2 (3 lb) fryer chicken, cut into 8 pieces each





1. In a large roasting pan (or two 9x13 pans), in a 425掳 oven, melt the butter or margarine.


2. Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.


3. In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.


4. Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.


5. I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.
Apple Butter Chicken





Sauce


1/2 to 3/4 of a cup of Apple Butter (can use Apple Sauce if Apple Butter unavailable)


1/4 cup unsweeten apple Juice


3 Teaspoons Brown Sugar


1-2 cloves of Garlic minced


2 teasoons Apple Cider Vinegar (if unavailable white wine Vinegar can be used)


1 Sweet Basil chopped





Mixed sauce together, put in freezer for 10 mins to get


cold





Cut up chicken in pieces or buy cut chicken. Try boneless if you can





Put sauce on both sides of the chicken before cooking, leave some over for dipping or gravy with the meal (Note I make extra for dipping with the meal). Bake in 400 degree over for 15-20 mins, turning once





serve with rice





Enjoy
Here is an awesome recipie for Chicken Suzanne:





six to eight boneless chicken breasts


one stick of butter


one large tub of sour cream


two cans of cream of mushroom soup


garlic salt and pepper to taste


two cups flour








Preheat oven to 350. Melt butter in a skillet. While butter is melting take your seasoned chicken breasts and place them in a sturdy bag with the flour, and coat chicken with flour. Brown the chicken in the melted butter. While the chicken is browning, go on and mix the sour cream and mushroom soup in a bowl. Take up the chicken and drain the drippings into the sour cream and soup mixture. Mix this well. Put the chicken in an ample sized casserole dish, and pour your sour cream/soup/ drippings mixture over the chicken breasts. Bake for one to one and a half hours. Serve over rice, or potatoes. My son can eat his weight of this dish. It's been a family favorite for many years!! Enjoy!:)))))))
An easy %26amp; tasty recipe is ';orange chicken';: Wash the chicken parts in water and a little cider vinegar, then season the chicken with salt %26amp; a little pepper (don't overseason), put the chicken in a casserole that resists the oven heat. Add one(1) can orange concentrate (frozen one - to make orange juice - 100% ) and then add one (1) bag of onion soup. add one(1) cup of water , cover and cook in the oven until tender and fully cooked. It's delicious, Hope you like it.
marinate the chicken for a few hours in:





2part water


4 parts soysauce


2 part ketjap asin, or dark soysauce


1 part brown sugar





cut the chicken so the marinde can get into the meat, grill the chicken, skin n all, in the oven for about 45 min at 150-200 C.
Cut the chicken in half. In a small roasting pan cut into large chunks carrots, potatos, onions, celery and add some dried cranberries or raisins (cranberries are better) Mix well salt and pepper to taste place chicken on top of veggies roast at 350 till veggies and chicken fall apart. Simple and tasty your friends will pee thier pant this is so good. The juices from the chicken infuses well with the veggies since they are on bottom. I know what I am making for dinner.