BAKED CHICKEN AND FROZEN VEGETABLES RECIPES
CHICKEN AND VEGETABLES SHEET-PAN MEAL RECIPE - PILLSBURY.COM
The simple one-pan chicken and veggie meal is perfect for busy weeknights.
Provided by Gerry Speirs
Total Time 40 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
- Wash chicken; pat dry. Sprinkle salt and pepper over chicken. Cut each chicken breast in half diagonally; place in sheet pan.
- Arrange frozen vegetables around chicken. Drizzle oil over chicken.
- Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve immediately.
Nutrition Facts : ServingSize 1 Serving
BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE RECIPE ...
A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
- In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
- Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
- Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
Nutrition Facts : Calories 425 , CarbohydrateContent 42 g, CholesterolContent 55 mg, FatContent 3 1/2 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 7 g, ServingSize 1/6 of Recipe, SodiumContent 1300 mg, SugarContent 12 g
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PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MAKE IT
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
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Reviews 4.8
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Reviews 4.8
Total Time 60 minutes
Category Dinner
Calories 357 calories per serving
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BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE RECIPE ...
A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.
From pillsbury.com
Reviews 4
Total Time 55 minutes
Calories 425 per serving
From pillsbury.com
Reviews 4
Total Time 55 minutes
Calories 425 per serving
- Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
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CHICKEN AND VEGETABLE BAKE RECIPE - FOOD.COM
Super simple and tasty...minimal prep time. This came from Fix it and Forget it Litely...A compilation of crockpot cooker recipes. I used the garlic powder liberally, and did not limit it to the 1 tsp. listed in the original recipe. I also used a 6 qt. crockpot and only made 1/2 a recipe so it took less than the 4 hours when cooked on the high setting. If you are halving the recipe, I still recommend using the entire amount of potatoes and vege's!
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Reviews 5.0
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Calories 239.5 per serving
From food.com
Reviews 5.0
Total Time 4 hours 10 minutes
Calories 239.5 per serving
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