|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
41 - 50 of 347 for baked fried chicken
In 1 1/2-quart ... olives and 1/2 of the onions. Bake at 350 degrees for 25 minutes or until hot. Top with remaining olives and onions. Bake 5 minutes more.
Wash chicken pieces and pat ... in the pan. Bake at 400 degrees ... Transfer to serving platter; garnish with celery leaves and celery slices. Serves 4.
Combine Cheese Whiz and rice; mix well. Add chicken, peas, and ... 1/2 quart casserole. Bake at 350 degrees ... minutes or until onions are lightly browned.
Preheat oven to ... rice and seasonings. Bake, covered, at ... with Cheddar cheese and remaining fried onions. Bake uncovered for 3 minutes. Serves 3-4.
Prepare cauliflower and ... greased pan and pour soup mixture over vegetables. Layer water chestnuts and onion rings on top. Bake 30 minutes at 350 degrees.
Remove all skin from the chicken; rinse and ... crowd; pieces should not touch. Bake at 400 degrees for 45 minutes or more. Crumbs will form a "crisp" skin.
Remove skin from chicken; rinse and ... not crowd; pieces should not touch. Bake at 400 degrees for 45 minutes or more. Crumbs will form a crisp "skin".
Thawed and well ... soup, milk, salt, chicken, vegetables, 1/2 ... 1/2 can French fried onions. Spread mixture into a greased 8"x12" dish. Bake, uncovered at ... 3 to 5 minutes.
Remove skin from chicken pieces; rinse chicken ... chicken parts on lightly oiled, flat baking pan. Bake in 425 degree oven for 1 hour. Makes 4 servings.
Cut chicken into serving pieces ... Pour over chicken and potatoes, cover and bake at 350 to 375 degrees for 1 to 1 1/2 hours. Good reheated. Can be frozen.
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