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My review
Summer Chicken Bake
Jaay
"This recipe is a delicious way to celebrate summer and the beautiful bounty of delicious fresh veggies. I picked up this recipe from my beautiful grandmother, and every time I make it I think of her and all the wonderful times we had together."
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Ingredients
1 h 15 m servings 311 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Place a layer of potatoes in the bottom of the prepared baking dish, followed by a layer of onion, a chicken breast, and a layer of squash. Repeat layers, season with salt and pepper, and dot the casserole with the butter pieces.
- Cover the dish with foil or a lid, and bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbling, the vegetables are tender, and the chicken is no longer pink inside. Uncover the dish and bake for another 10 to 15 minutes, until the vegetables are starting to brown. Let cool 5 minutes before serving.
Footnotes
- Cook's Note
- This can also be cooked on the grill by layering vegetables and one piece of chicken on large piece of foil. Then season with salt and pepper, and top with small pat of butter. Wrap foil to form a pouch.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 311 calories; 11.3 g fat; 27.4 g carbohydrates; 25.4 g protein; 81 mg cholesterol; 117 mg sodium. Full nutrition
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Reviews
Read all reviews 913 Ratings
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Most helpful positive review
6/23/2009
As other reviews had suggested, I poured about 7 ounces of chicken broth over the top of the dish before baking it. I also added a little bit of fresh dill.... tasted GREAT (with a little bit o...
Most helpful critical review
6/18/2009
After reading previous reviews I decided to marinate the chicken in Italian dressing to add flavor, I also added a little bit of chicken broth at the bottom of the pan. I cooked as directions s...
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6/23/2009
As other reviews had suggested, I poured about 7 ounces of chicken broth over the top of the dish before baking it. I also added a little bit of fresh dill.... tasted GREAT (with a little bit o...
6/18/2009
After reading previous reviews I decided to marinate the chicken in Italian dressing to add flavor, I also added a little bit of chicken broth at the bottom of the pan. I cooked as directions s...
4/20/2011
indeed, twas a little bland. I substituted potatoes with tomatoes and added 1/4 cup of chicken broth and added a bit of salt, pepper and mixed herbs at the top. Will be making this one again! :)
3/29/2011
I changed the recipe slightly. I seasoned the veggie with salt, pepper, and Italian seasoning. I also added red onion slices. I layered the veggies left out the chicken and cooked according the ...
7/27/2010
Surprisingly good. My chicken had not completely defrosted so I sliced it thin to help make sure it cooked through. I pretty much followed the recipe as written, but had a hard time fitting ever...
6/13/2009
Yes it is a little bland. I am planning on trying to marinate the chicken next time. I also added chicken broth, I figured it couldn't hurt. But it is a satisfying and healthy and I will defi...
6/8/2009
It was okay. The flavor was pretty bland and it turned out really dry. I ended up having to add about 3 cups worth of chicken broth.