Countryside Chicken Bake Recipes

COUNTRY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
• Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

COUNTRY STYLE BARBECUED CHICKEN

Steps:

• Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Arrange chicken in the baking dish. Pour sauce over the chicken.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

COUNTRY STYLE CHICKEN CASSEROLE

Steps:

• Coat the chicken with seasoned flour. I use Kentucky Kernel flour. Melt the butter in large fry pan and brown the chicken pieces. Transfer to a 9x13 baking dish.
• Peel and slice the onion, chop parsnip, and carrot.
• Chop the bacon and add to pan that cooked the chicken. If too greasy drain off some grease. Cook bacon for a few minutes on its own.
• Add above vegetables to bacon and cook 5 minutes, making sure bacon is cooked. Add mushrooms at end of 5 minutes. I find they spit if you add with rest of vegetables.
• Add soup and bring to a boil. Add T parsley.
• Remove from heat and pour over chicken.
• Cover and bake in 350 degree oven for 1 hour.

COUNTRYSIDE CHICKEN BAKE

Steps:

• Prepare rice according to package directions.
• Mix together the rice and next 6 ingredients; spoon into a lightly greased 13x9 inch baking dish.
• Top with chicken breast halves.
• In a small bowl, add the soup, mayo, and milk; stir to combine.
• Spoon mixture over chicken breasts.
• Bake, uncovered, at 350° for 45 minutes.
• Take out of the oven, add carrots, and sprinkle with paprika.
• Bake 15 more minutes.

COUNTRY BAKED CHICKEN

Steps:

• Place chicken in a large bowl and cover with water.
• Add 2 tsp salt and stir it around.
• Let chicken rest in the salted water for 20 minutes.
• Preheat the oven to 375.
• Drain chicken well.
• Pour the melted butter over the chicken, and stir it around to coat the chicken well.
• Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
• Add any remaining butter to the chicken in the pan.
• Mix the flour and the pepper in a small bowl.
• Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
• Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
• Bake in the oven for about 45 minutes.
• Time will depend on which chicken parts you are using.
• Breasts take less time than thighs.
• I use a meat thermometer (to about 175) to tell when it's done.
• If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.

COUNTRY ROASTED CHICKEN

Steps:

• Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.