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Our favorite main dish recipes - 3308 recipes

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1.Pre heat your oven to 350 degrees

  • 1 lb. fresh asparagus, chopped into 2 inch pieces
  • salt and pepper for seasoning
  • 3 to 4 cups of chicken, cooked, chopped or diced
  • Homemade Cream of Chicken Soup (I use Pinch of Yum's recipe) or you can use 2 cans of your favorite Cream of Chicken Soup
  • 1/2 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 cup Parmesan cheese, divided
  • 1 (14 oz.) package dry herb stuffing mix
  • 4 Tbsp. butter
  • 2 cups water
3.8/5 (15 Votes)

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HEAT oven to 350°F. PLACE chicken in 2 (13x9-inch) baking dishes

  • 3lb. (1.4 kg) bone-in skinless chicken pieces (breasts and/or thighs)
  • 1 can (398 mL) whole berry cranberry sauce
  • 1/2 cup Kraft Catalina Dressing
  • 1 env. (39 g) onion soup mix
3.7/5 (28 Votes)

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Community Recipe Swap: Soups THAI CHICKEN SOUP From the kitchen of DAWNEP

  • 6 OZ COOKED DICED CHICKEN BREAST
  • 400 ML CAN LIGHT COCONUT MILK
  • 4 C FF CHICKEN BROTH
  • 1 C. SWEET RED PEPPERS JULIENNED
  • I C ONIONS OR LEEKS SLICED FINE
  • 1 C CAULIFLOWER CUT INTO SMALL PIECES
  • 1 C MUSHROOMS SLICED
  • 1 CUP SNOW PEAS CUT IN HALF
  • 1 CUP CARROTS SLICED VERY THIN
  • 1 TBSP THAI YELLOW CURRY PASTE
  • 2 TBSP GRATED FRESH GINGER
  • 1 TBSP FISH SAUCE
  • 1 TBSP FRES LIME JUICE
  • 1 TBSP OLIVE OIL
3.7/5 (12 Votes)

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Nothing beats this Chicken Pot Pie from Cheddar's

  • 3/4 stick of butter, divided use
  • 1/2 cup flour
  • 2 pounds leftover cooked chicken, diced into one-half inch chunks
  • 3 cups chicken broth
  • 1 cup cream
  • 1 cup carrots, diced
  • 1/2 cup onions, diced
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 cup frozen peas
  • 2 sheets frozen puff pastry dough, thawed
  • 1 egg, beaten well
3.8/5 (57 Votes)

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A delicious eggplant casserole made with ritz crackers, cheddar cheese and Paula Deen's won house seasoning

  • PAULA'S HOUSE SEASONING:
  • 1 large eggplant
  • 1 3/4 cups of crushed Ritz crackers
  • 1 1/2 cup grated American, I use cheddar cheese
  • 8 tablespoons butter, melted
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon of House Seasoning
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Mix seasoning together, well
3.7/5 (62 Votes)

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Soak bread in water. Cook chicken livers in butter over medium heat, mashing livers while cooking

  • 1 pound day-old white bread loaf cut in cubes
  • 4 cups water
  • 1/2 pound chicken livers
  • 1/2 cup butter - (1 stick)
  • 1 tablespoon salt
  • 1 onion chopped
  • 1/2 cup chopped parsley
  • 1 1/2 cups chopped celery leaves
  • 2 1/2 cups chopped mushrooms
  • 1 teaspoon garlic powder or 1 minced garlic clove
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 egg slightly beaten
  • 1 tablespoon minced fresh sage
3.8/5 (34 Votes)

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Pan-fried marinated and battered chicken breast stir-fried with a delicious Asian honey sauce

  • FOR THE BATTER:
  • 4 ounces all-purpose flour
  • 2 1/2 ounces cornstarch
  • 1 egg
  • 6 ounces water
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • FOR THE CHICKEN SEASONING:
  • 1 pound boneless, skinless chicken breast, cut into medium size chunks
  • 1 tablespoon lite soy sauce
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon corn starch
  • FOR THE SAUCE:
  • 1/2 cup sake or rice wine
  • 1/2 cup honey
  • 3 ounces rice vinegar
  • 3 tablespoons lite soy sauce
  • 6 tablespoons sugar
  • TO COOK THE CHICKEN:
  • Vegetable oil for frying, plus 2 tablespoons for finishing sauce
  • TO FINISH THE SAUCE:
  • 1/4 cup corn starch
  • 1/4 cup water
  • 1 tablespoon minced garlic
  • Red bell pepper and/or scallions, julienned
  • TO SERVE:
  • Crispy noodles, rice or egg noodles or steamed rice
3.8/5 (51 Votes)

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What's for dinner!? Try this easy to prepare Spaghetti with chicken, mushrooms and tomatoes in a creamy cheese sauc

  • 12 ounces spaghetti, uncooked
  • 4 chicken breast halves, boneless skinless (1/4 pounds), cut into strips
  • 1 pound (16 ounces) Velveeta cheese, diced
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can (10 ounces) tomatoes and green chilies, undrained
  • 1 can (4 1/2 ounce) mushrooms, sliced and drained
  • 1/3 cup milk
3.3/5 (15 Votes)

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Firecracker Chicken: Mix marinade ingredients together stirring until salt is disolved

  • Firecracker Chicken
  • 2-3 lbs boneless chicken breasts, marinaded, grilled or roasted and shredded
  • Firecracker Marinade
  • 1/2 cup Crystal® Lousiana Hot Sauce or Frank's® Red-HotTM
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt-kosher or sea salt (to dissolve easier)
  • Firecracker Sauce
  • 1 Cup Crystal® Lousiana Hot Sauce or Frank's® Red-HotTM
  • 5 Tablespoons butter
  • 1 teaspoon garlic powder
  • 3/4 teaspoon granulated sugar
  • 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 6-8 ounces (1 1/2-2 cups) shredded pepper jack cheese
  • 6 flour tortillas- 6 inch size
  • Avocado Lime Sauce
  • 1 avocado
  • juice from 3-4 limes
  • olive oil
  • 1-2 cloves garlic, minced fine or pressed
  • salt to taste
  • Option
  • Ranch dressing
3.8/5 (5 Votes)

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In a large pan, heat oil or butter and saute shallot for about 1 minute

  • 2 boneless, skinless chicken breasts, cubed
  • 8-12 fresh shrimp, peeled and deveined
  • 2 T. oil or butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 bunch of asparagus, chopped
  • 1 recipe for Walnut Asparagus Pesto (see my Sauces cookbook)
3.8/5 (6 Votes)

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1. In All Clad Slow Cooker place mushroom, onions, faro, sweet potatoes, thyme and bay leaf

  • Chicken:
  • Lemon-Garlic Chicken with Shiitake Mushroom, Farro and Sweet Potato Pilau
  • 6 ea. Chicken Breast, bone in skin removed
  • 2 T. Garlic, minced
  • 2 T. Chives, minced
  • 3 T. Lemon Juice
  • 1 T. Lemon Zest
  • to taste salt and pepper
  • 1 . Place chicken breast in 1 gallon Ziploc bag…
  • 2 . Pour remaining ingredients into bag…zip shut and refrigerate for 4-12 hours, turning occasionally.
  • Pilau:
  • 2 C. Shiitake Mushrooms, stemmed and sliced 1/4”
  • 2 C. Domestic Mushrooms, sliced 1/4"”
  • 2 C. Sweet Onions, medium diced
  • 2 C. Farro (may substitute Quinoa or Barley)
  • 3 C. Sweet Potatoes, peeled and diced 1/2”
  • 3 T. Thyme, fresh
  • 2 ea. Bay leaf
  • 3 C. Chicken Broth
  • 1 C. White Wine
  • 2 T. Tomato Paste
  • 2 T. Worcestershire Sauce
  • 1 T. Hot Sauce (cholula or Texas Pete or your favorite)
  • 1 T. salt
  • 1 tsp white pepper
  • 1 tsp black pepper
3.8/5 (4 Votes)

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Directions In a large bowl, combine the celery, chicken, eggs, almonds, scallions, mayonnaise, lemon juice,grapes,

  • 1 celery rib, diced
  • 2 cups diced cooked chicken
  • 2 large hard cooked eggs, peeled and chopped
  • 1/2 cup chopped almonds, toasted
  • 1/4 cup sliced scallions, white and light green parts
  • 1/2 cup mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups (about 3 ounces) Boston lettuce, for serving
  • Grapes to taste cut in half
  • .
  • Divide the greens equally among 4 to 6 plates. Serve the chicken over the greens and garnish with the orange segments.
4.2/5 (6 Votes)

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Paula Deen's Chicken Salad Creamy Chicken & Asparagus Casserole