Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Creamy Chicken & Asparagus Casserole
By á-25010
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
Catalina Cranberry Chicken
By á-3143
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
Thai Chicken Soup (Weight Watchers)
By á-891
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
Cheddar's Chicken Pot Pie
By á-2908
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
Paula Deen Eggplant Casserole
By chlovett10
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
Chicken Liver Stuffing
By á-174942
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
P.F. Chang's Crispy Honey Chicken
By carebearcustis
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
Velveeta Spicy Chicken Spaghetti
By Jomamma
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
Firecracker Chicken Wraps
By JAmero4702
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
Chicken and Shrimp with Pesto
By Stacy_K
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)
Lemon Chicken in Slow Cooker
By á-4174
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
Paula Deen's Chicken Salad
By Pshirley
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.
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