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Recipe of the Day: Oven-Baked Chicken

Recipe of the Day: Oven-Baked Chicken


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This dinner staple is getting an upgrade

Photo courtesy of Betty Crocker

Oven-baked chicken recipes are a staple of easy weeknight dinners. During coronavirus quarantine, chicken recipes have one of the most popular recipe searches on Google, and if you're tired of the same ol' thing, we get it. However, this extra crispy baked chicken dish uses biscuit mix to mimic that all-American classic: fried chicken.

How to Use Leftover Rice, Vegetables, Pasta and More

The Bisquik makes for an incredibly crispy coating and makes a nice contrast with the chicken’s perfectly moist center. But, be careful when cooking this dish, because chicken is one of those meats you may be making all wrong.

For this recipe you will only need a few ingredients: chicken, butter, biscuit mix and some common pantry seasonings. After stirring together your ingredients, coat the chicken. For the best results you should place the skin sides down in the dish. Make sure you let the pan and butter heat up first — not doing so is one of the most common mistakes made by home cooks.

Oven-Baked Chicken

Ingredients:

1 tablespoon butter
2/3 cups cup Bisquick mix
1 1/2 teaspoon paprika
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)

Directions:

Heat oven to 425°. In 13x9-inch (3-quart) baking dish, melt butter in oven.
Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.


1/2 cup rice raw
1 package dry onion soup mix
4 pounds chicken, cut-up (skin removed if desired)
1 can (6 ounce size) sliced mushrooms
1 can (10.75 ounce size) cream of chicken soup
10 ounces milk

Preheat the oven to 350 degrees F.

Place the uncooked rice in the bottom of a 9x13 baking dish. Evenly sprinkle half of the onion soup mix over the rice.

Place the chicken pieces on top of the rice. Evenly distribute the mushrooms around the chicken.

In a bowl or large measuring cup, whisk together the cream of chicken soup and milk until blended. Pour evenly over the chicken. Sprinkle the remaining onion soup mix over everything.

Cover the pan with aluminum foil. Place in the oven and bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through.