Harvest Chicken Bake Recipes

HARVEST CHICKEN

Steps:

• In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.

EASY HARVEST CHICKEN CASSEROLE RECIPE

Steps:

• Preheat your oven to 375F.
• Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
• Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
• Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
• Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.
• Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!

HARVEST STUFFED CHICKEN

Steps:

• In a large bowl, combine cornbread crumbs and croutons. In a large skillet, saute the celery, mushrooms, red pepper, ham, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten. , Stuff chicken. Place breast side up on a rack in a large roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing. Let stand for 10-15 minutes before removing stuffing and carving.

HARVEST CHICKEN & VEGETABLE BAKE

Steps:

• Preheat oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
• Bake 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
• Sprinkle with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.

HARVEST CHICKEN & VEGETABLE BAKE

Steps:

• Preheat oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
• Bake 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
• Sprinkle with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.

NOVEMBER HARVEST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
• Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
• Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
• Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.