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Comfort food at its finest! This Chicken and Stuffing Casserole is sure to hit the spot on a chilly winter day

  • Chicken pieces
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cream of celery Soup
  • Milk
  • 2 boxes prepared Stove Top stuffing
4.2/5 (5 Votes)

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Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag

  • Two 4-oz. raw boneless skinless lean chicken breast cutlets
  • 1/2 cup Fiber One bran cereal (original)
  • 1 1/2 tsp. Italian seasoning, or more to taste
  • 1/2 tsp. garlic powder, divided, or more to taste
  • 1/2 tsp. onion powder, divided, or more to taste
  • 1/8 tsp. salt, or more to taste
  • 1/4 cup canned tomato sauce with Italian seasonings
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1/2 cup shredded reduced-fat mozzarella cheese
  • Optional: black pepper
4.5/5 (4 Votes)

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Turn your chicken tenders up a notch with tender mozzarella, fresh tomatoes and a delicious pesto

  • 1 pound boneless, skinless, chicken tenders
  • 3 1/2 ounces basil pesto
  • 3 roma tomatoes, sliced
  • 8 ounces fresh mozzarella, sliced
  • Dash of salt
  • Dash of black pepper
  • Dash of parmesan cheese, shredded
  • Dash of Italian seasoning
3.9/5 (43 Votes)

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This recipe won a contest on a television show called The Chew

  • 4 pounds chicken legs and thighs, with skin (I used a chicken cut up, including breasts)
  • 1 cup artichoke hearts, halved (canned is fine)
  • 1 medium onion, cut into pieces same size as the artichokes
  • 1 pound white button mushrooms (halved or quartered)
  • 2 tablespoons brown mustard
  • 2-3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red or white wine (you could also sub in chicken stock)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • Kosher salt and pepper, to taste
4/5 (26 Votes)

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Ranch Chicken Enchilada Caserole

  • 4 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • 4 flour tortillas (burrito size)
  • 1 cup ranch dressing
  • 2 cups shredded cheddar cheese
  • cilantro or parsley to garnish, if desired
4.3/5 (22 Votes)

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Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thi...

  • 1.5 lbs chicken - cooked and chopped or shredded
  • 1 can enchilada sauce
  • 1/2 can corn
  • 1/2 can black beans - rinsed
  • 1/2 cup chopped onions
  • 4 Lo-Carb Tortillas
  • 1.5 cups shredded cheese
4.4/5 (13 Votes)

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Got this recipe in my CSA box from the Amish

  • 2 T oil (I did not use oil, I just sautéed the veggies in chicken stock)
  • 1/2 lb thin strips of chicken (I used leftover chicken from a rotisserie chicken)
  • 1 1/2 cups Chinese Cabbage (Bok Choy), sliced thin
  • 1/2 cup finely chopped green onion (I used sweet onions because that is what I had)
  • 1 clove garlic, minced
  • 1/4 t ground ginger
  • 2 t soy sauce (I used Tamari Soy Sauce)
  • 1/2 t salt (more to taste)
  • 2 qt. chicken broth
  • 1 cup finely chopped spinach
  • 1/2 cup thinly sliced mushrooms
4.5/5 (17 Votes)

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1.In a small bowl, whisk together the olive oil, vinegar,lime juice, garlic,chili powder, paprika, onion powder, ca...

  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 4 cloves garlic, minced
  • Dash cayenne pepper
  • 1 tsp kosher salt
  • Table grind Black pepper to taste
  • 4 Boneless, skinless chicken breast halves( chicken cutlets)- cut into 1 1/2 inch pieces
  • skewers
4.4/5 (13 Votes)

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Directions 1 In small bowl, mix dressing ingredients; set aside

  • Ingredients
  • 1 cup ranch dressing
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 1 teaspoon grated lime peel
  • 3 cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 2 cups thinly sliced iceberg lettuce
  • 1 cup Green Giant™ frozen corn, cooked, cooled
  • 1 small tomato, seeded, chopped (1/3 cup)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
  • Old El Paso™ Thick 'n Chunky salsa, if desired
  • Sour cream, if desired
4.4/5 (13 Votes)

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Cooking Light March 2014

  • Cooking Spray
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1/2 tsp kosher salt, divided
  • 2 Tbsp. finely chopped shallots
  • 1 large garlic clove, minced
  • 1/3 cup finely chopped fresh cilantro
  • 1 1/2 Tbsp dark sesame oil
  • 1 Tbsp lower-sodium soy sauce
  • 1/2 tsp Sriracha (hot chile sauce)
  • 1/2 tsp grated lime rind
4.4/5 (14 Votes)

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Prep For roux:In a heavy medium saucepan, cook flour over medium heat about 6 minutes or until brown, stirring occ...

  • 1 Slow Cooker Liner
  • 1/3 cup all-purpose flour
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 cups chopped cooked chicken breast or turkey breast (10 ounces)
  • 8 ounces smoked turkey sausage links, quartered lengthwise and sliced
  • 2 cups sliced fresh okra or one 10-ounce package frozen cut okra, partially thawed
  • 1 cup water
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped red or green sweet pepper
  • 1/2 cup sliced celery
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups hot cooked brown rice
4.3/5 (14 Votes)

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Chicken Legs and Thighs with a Garlic and Spice Rub is the meaty main course that is super easy to make

  • RUB:
  • 4 chicken thighs
  • 4 chicken legs
  • 4 medium to large cloves of garlic, chopped
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 tablespoon vinegar
  • 1 teaspoon olive oil
4.4/5 (13 Votes)

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Chicken Legs & Thighs with a Garlic & Spice Rub Chicken and Stuffing Casserole