Cindycooks said:It's the best for meatloaf! Just shape into sort of an oval and leave an inch edge to catch the grease. I use it all the time for baked macaroni and cheese and for any casserole, it's just the right size. I do cheesey chicken - this is not PC but it is easy and awesome:
4 boneless chicken breasts
1 1/2 cup raw rice
1 can cream of chicken or celery soup
Place rice in bottom of oval baker. Mix soup with one soup can water and pour over rice. Lay chicken on top and season with any of our spices...I like the Fiesta or Italian and some salt and pepper. Cover with foil and bake about 45 min. Uncover and sprinkle top with lots of cheddar or monterey jack (or blend!)...Bake uncovered another 15 minutes. Yummy!