Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Crock Pot Chicken Enchiladas
By RecipeKitchen
Cook chicken and shred. Mix soup, olives, chile peppers, and onions
- 1 large can (19 ounces) enchilada sauce
- 6 boneless chicken breast halves
- 2 cans cream of chicken soup
- 1 small can sliced black olives
- 1/2 cup chopped onion
- 1 can (4 ounces) chopped mild chile peppers
- 16 to 20 corn tortillas
- 16 ounces shredded sharp Cheddar cheese
Clinton Kelly's Chicken Francese
By á-17861
Published: May 18, 2013 Source: beta
- Ingredients
- 4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness)
- Flour for dredging
- Salt and freshly cracked Black Pepper
- 4 Eggs (whisked)
- 1/4 cup Water
- Extra Virgin Olive Oil
- 1 Lemon (cut into wheels plus wedges to garnish)
- 3/4 cup White Wine
- 3/4 cup Chicken Broth
- 3 tablespoons Butter
- 1/4 cup fresh Parsley leaves (torn)
Honey Roasted Ribs
By Foodiewife, A Feast for the Eyes
Slow-grilled ribs is the way that my family enjoys best
- 2 (2 1/2- to 3-pound) racks baby back ribs, trimmed, membranes removed, each rack cut into 3 equal pieces
- 1 cup honey
- 5 tablespoons soy sauce
- 1/4 cup cider vinegar
- 1/4 cup Dijon mustard
- 4 scallions, white parts minced, green parts sliced thin
- 4 garlic cloves, crushed
- Kosher salt and pepper
- 1/4 teaspoon cayenne pepper (can bump this up, if you like more heat)
30 MINUTE CHEESY GARLIC SHRIMP ALFREDO
By DeliciouslyDished
A cheesy, garlic-y delicious pasta packed with shrimp, and an easy homemade Alfredo
- 2 cups 2% milk
- 4 ounces cream cheese
- 2 tablespoons flour
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons minced garlic
- 1 cup grated Mozzarella cheese or 3 cheese blend
- 1/3 cup parmesan cheese (optional)
- Pepper to taste
- 1 pound peeled and deveined shrimp
- Parsley to garnish
Orange Chicken Recipe
By peridot728
1. In a bowl mix orange juice with seasonings (except flour and cornstarch)
- Seasonings:
- Serves 4
- 8 pieces of chicken (legs & thigh)
- 1/4 cup orange juice
- 1 egg
- 1 tablespoon wine
- 2 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon curry powder
- 3 tablespoon flour
- 3 tablespoon cornstarch
Creamy Chicken Casserole
By á-11135
It doesn't get an easier or more delicious than this! Creamy chicken casserole topped with a golden crust and melte...
- 2 (10 3/4-ounce) cans Campbell’s cream of chicken soup
- 8 ounces Daisy sour cream
- 1 3/4 cup milk, divided
- 3 cups cooked chicken, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup Bisquick
- 1/4 cup cornmeal
- 1 egg
- 8 ounces Kraft Cheddar cheese, shredded
Freezer Chicken Enchiladas
By DreiFromBK
Preparing enchiladas can be a multihour, labor-intensive endeavor
- Serves 4 to 6
- Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.
- Ingredients
- 1 (29-ounce) can tomato sauce
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 canned chipotle chile in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/4 teaspoon table salt
- 1/2 cup low-sodium chicken broth
- 1 tablespoon vegetable oil
- 3 cups shredded cooked chicken
- 2 1/2 cups shredded Monterey Jack cheese
- 1/3 cup chopped fresh cilantro leaves
- 2 tablespoons minced canned pickled jalapeños
- 10 (6-inch) corn tortillas
- Cooking spray
Southwestern Chicken Pot Pie
By á-176348
Omg! Wow, this dish is amazing
- 1 teaspoon sazon seasoning blend
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1 stick butter, cut into pieces and frozen
- Pinch salt
- 1 pound chicken thighs and legs
- 8 sprigs fresh thyme
- 6 cloves garlic, 4 smashed the other 2 thinly sliced
- Salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 serrano pepper, seeded and chopped
- 1 teaspoon sazon seasoning blend
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup Mexican crema
- 1 egg
Chicken Fingers with Honey Mustard
By Cheryl-4
This recipe can be done day ahead and reheated wrapped in foil at 300° Till warm
- Honey mustard sauce:
- 4 chicken breasts
- 1 cup of flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup of milk
- 1 cup of oil
- 1/2 cup of honey
- 1/4 Dijon mustard
Paleo "KFC" Chicken Tenders from Brittany Angell
By á-48383
brittanyangell.com January 15, 2014
- Wet Mixture:
- 1 lb Chicken Thighs, cut into strips
- 1/4 cup hot sauce (I use Franks Original Hot Sauce)
- 5 Tbs Butter (Dairy or Nondairy)
- 1 Tbs Starch (Tapioca, Arrowroot or Potato Starch)
- 5 Tbs Milk (Dairy or Nondairy)
- Dry Mixture:
- 1/2 Cup Tapioca (Or Arrowroot or Potato Starch)
- 1/2 Cup Blanched Almond Flour
- 1 tsp Black Pepper
- 1/2 tsp Salt
Pernil (Roast Pork Shoulder) 2
By carvalhohm
Take half of your garlic cloves and slice each one lengthwise, once or twice
- 1 (6 pound)) fresh pork shoulder
- 12 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 2 tablespoons vinegar
- 2 cups water (to add to roasting pan)
Zucchini Parmesan Chicken Nuggets
By mjohnmeyer
1. Heat oven to 475. Line a baking sheet with foil and spray with cooking spray
- 1 lb chicken tenderloins, cut into pieces
- 1 cup buttermilk
- 1/2 cup grated zucchini, squeezed dry with a paper towel
- 2 cups cornflakes, finely crushed
- 1/4 cup cornmeal
- 1/4 cup grated parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon pepper
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