can i cook chicken in a glass casserole dish covered?or should i?

Question

boil it first a bit..

Answer 1

You can cook in covered, however i cook mine in the oven uncovered, All you have to do is season the chicken, add a little water in the bottom, and bastes a couple of times while cooking. You can eat it plain, or add some BBQ sauce and cook for a few more minutes.

Answer 2

Covered Casserole Dishes

Answer 3

Yes. Those older casserole dishes were made to take some abuse. Not saying that that's what you'd be doing, just making a point for you. As to covered, well, you'll be keeping all those juices and extra liquids in the dish with a piece of aluminum foil, but not all of them. Some will still escape as steam you know. And yes, cooking the chicken covered like that WILL lend to a more tender chicken dish when done. Yet I'm afraid that if it has noodles in it, they may get over-cooked from the aluminum foil.

Answer 4

either method would work, covering it keeps the moisture in and doesn't allow it to dry out during cooking, cooking it uncovered allows the exterior to get crispy.

If you are cooking boneless the cooking time is shorter.
I take frozen leg quarters in a dish, skin side down in oven at 375 degrees for an hour and a half, stick with a fork if the juices come out clear then the chicken is great to eat.
if it is pink cook a little longer.
i have seasoned with pineapple juice, Mandarin orange juice,lemon juice, soy sauce, what ever you can imagine or just pepper and salt it's all good. Enjoy playing and eating.
Blessing!

Answer 5

If you are planning to bake your chicken, then boiling first is not necessary. I wouldn't suggest a glass casserole, because the steam will prevent the skin from crisping up. If you want to cook stovetop, boiling is also unnecessary. Lower the temperature, and let it simmer.

Answer 6

If its a ovenproof dish u can. cook the chicken with sliced onions, garlic, turmeric and paprika and half a cup of hot water and seasoning for about an hour, then remove the cover and cook until sauce has thickened.

Answer 7

BEEF-BACON WRAP CHICKEN BREAST
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9"x13" with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.

STUFFED CHICKEN BREASTS
4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk
Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.