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Wait until you try this fabulous Cheesy Chicken and Wild Rice Casserole

  • CHEESE SAUCE:
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and diced
  • 2 tablespoons fresh garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 2 cups steamed white rice
  • 16 ounces prepared wild rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic salt
  • 4 tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 cups cheddar cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded for topping
5/5 (2 Votes)

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Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium heat

  • CASSEROLE
  • 2 tablespoons butter
  • 1/4 cup sliced green onions
  • 1/3 cup All Purpose Flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can ready-to-serve chicken broth
  • 1/2 cup milk
  • 2 cups cubed cooked chicken
  • 1 cup frozen Baby Sweet Peas
  • TOPPING
  • 1 1/2 cups water
  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 1/4 cups potato flakes
  • 3/4 cup milk
  • 1 egg
  • 2 tablespoons chopped green onions
  • Paprika, if desired
3.7/5 (3 Votes)

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1. Combine shredded chicken and 2 Tbsp

  • 1 3/4 C. Cooked shredded chicken
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1/2 C. Shredded cheddar cheese
  • 1 C. Milk
  • 1 can (8 oz.) dinner crescent rolls
4.5/5 (41 Votes)

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Chicken pot pie without the pot

  • 1 tablespoon vegetable oil
  • 1 1/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried thyme leaves
  • 1/8 teaspoon pepper
  • 2 cups fresh carrots, sliced, about 4 medium carrots
  • 2 cups frozen southern-style diced hash brown potatoes
  • 1 (12-ounce) jar chicken gravy
  • 1 cup frozen sweet peas
  • 1 (12-ounce) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky original biscuits
  • 1/2 teaspoon garlic powder
4.5/5 (41 Votes)

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Jamaican brown stew chicken is a sweet, tangy, sticky caribbean chicken recipe that is made all the time in Jamaica...

  • 1 pound whole chicken, chopped up
  • 3 tablespoons mushroom soy sauce
  • 2 cloves garlic, minced
  • 2 stalks green onion, finely chopped
  • 2 teaspoon garlic powder
  • Salt to taste
  • 2 teaspoons black pepper
  • 2 tablespoons ketchup
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 cups water
4.5/5 (41 Votes)

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This chicken and rice casserole is an easy and quick weeknight meal

  • 4 tablespoons butter
  • 1 medium onion, chopped (about 1 cup)
  • 4 garlic cloves, chopped
  • 1 teaspoon seasoning salt
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons all-purpose flour
  • 3 1/2 cups chicken stock
  • 3 1/2 cups milk
  • 1 1/2 cups uncooked long-grain rice
  • 3 cups cooked chicken, cubed (I use Rotisserie)
  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 cup cooked crumbled bacon
4.2/5 (69 Votes)

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INSTRUCTIONS Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick co...

  • INGREDIANTS
  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly slice
  • 1 cup marinara sauce
  • fresh basil for topping
4.6/5 (34 Votes)

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Our family of five enjoys trying different ethnic cuisines

  • 1 package (8 ounces) manicotti shells
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 1 small onion, diced, divided
  • 1 can (4 ounces) chopped green chilies, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup salsa
  • 2/3 cup milk
4.6/5 (34 Votes)

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RINSE AND PAT DRY ALL THE CHICKEN BREASTS

  • 4 CHICKEN BREASTS
  • CANADIAN BACON OR HAM
  • PEPPER JACK CHEESE
  • 1- 16 OUNCE JAR OF ALFREDO SAUCE
  • 1 CUP SEASONED BREAD CRUMBS ( MORE IF NEEDED )(I USE LA ROMANELLA )
  • 1 TBSP MILK
  • 1 EGG
4.4/5 (53 Votes)

By

Combine all ingredients in a bowl, stirring well to combine

  • 1/3 cup extra virgin olive oil
  • 2 tsp rice wine vinegar
  • 1/4 tsp smoked paprika
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp lemon pepper
  • 1/4 tsp rosemary
  • 1/4 tsp basil
  • 1/2 tsp salt
3.9/5 (234 Votes)

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Sweet spicy salty stir fry chicken with Mango and colored bell pepper serve with rice (white or white/wild/black co

  • 1 pound chicken thighs, cubed
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoon garlic
  • 1 teaspoon fresh ginger (peeled and chopped finely)
  • 1/2 red Fresno chili pepper (seeded and finely chopped)
  • 1/2 red bell pepper, thinly slivered
  • 1/2 yellow bell pepper, thinly slivered
  • 1/2 Orange bell pepper, thinly slivered
  • 2 tablespoons low sodium soy
  • 4 tablespoons sweet rice wine
  • 2 tablespoons XO Sauce
  • Juice of 1/2 orange
  • juice of 1/2 lemon
  • 1 tablespoon cornstarch or arrowroot
  • 1 to 2 ripe mangis, cubed
5/5 (1 Votes)

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1. Preheat oven to 375˚F/200˚C

  • For the sauce:
  • 1 spaghetti squash
  • Olive oil
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 chicken breast, cut into 1-2 inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, juiced
  • 1 cup chicken broth
  • 8 ounces baby spinach
4.5/5 (2 Votes)

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Lemon Chicken & Spaghetti Squash Cheesy Chicken and Wild Rice Casserole