Gers Favorite Chicken Bake Recipes

GER'S FAVOURITE CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees, wash and dry chicken breasts.
• Combine flour, oregano, garlic, paprika, salt and pepper together.
• Dust the chicken with the flour mixture.
• In large pan, heat oil and brown chicken.
• In 9 x 13" pan arrange browned chicken breasts and sprinkle with onions, mushrooms, olives and lemon juice.
• In small bowl stir together wine, sour cream, tomatoe paste, salt and pepper.
• Pour wine mixture over chicken.
• Bake in 350 degree oven for 35 minutes.
• Add 1/2 cup grated gruyere cheese and bake 10 minutes longer, uncovered.
• Lovely served with mashed potatoes, steamed asparagus and fresh baked dinner rolls.

GER'S FAVORITE CHICKEN BAKE

Steps:

• 1. Preheat oven to 350 degrees, wash and dry chicken breasts.
• 2. Combine flour, oregano, garlic, paprika, salt and pepper together and dust the chicken with the flour mixture.
• 3. Dust the chicken with the flour mixture.
• 4. In large pan, heat oil and brown the chicken.
• 5. In a 9 x 13" pan arrange browned chicken breasts and sprinkle with onions, mushrooms, olives and lemon juice.
• 6. In small bowl stir together wine, sour cream, tomato paste, salt and pepper.
• 7. Pour wine mixture over chicken.
• 8. Bake in 350 degree oven for 35 minutes.
• 9. Add 1/2 cup grated Gruyere cheese and bake 10 minutes longer, uncovered.
• 10. Lovely served with mashed potatoes, steamed asparagus and fresh baked dinner rolls.

SPINACH AND ARTICHOKE CHICKEN CASSEROLES

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
• Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
• Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
• If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
• If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

THE BEST PARMESAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
• Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
• Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).