Our favorite main dish recipes - 3308 recipes
More Main dish recipes
Creamy Chicken and Carrots
By á-72428
Place chicken in a 1-1/2-qt
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1/2 pound fresh baby carrots, cut in half lengthwise
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (4 ounces) mushroom stems and pieces, drained
- Hot cooked rice, optional
Chinese Chicken Salad
By á-97377
Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger,...
- 1 pound chicken boneless skinless chicken breast
- Marinade
- 2 tablespoons dry sherry
- 2 tablespoons vegetable oil
- 2 tablespoons chopped cilantro
- 1 tablespoon hoisin sauce
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon dry mustard
- salt to taste
- Other Ingredients
- 1/2 cup chopped peanuts
- 1/4 cup sesame seeds, browned
- 2 cup rice sticks, deep fried
- 2 cup shredded lettuce
- 2 stalks green onion, shredded
- 1/4 cup cilantro
Crockpot BBQ chicken
By á-170567
place chxn in first add BBQ sauce than spices cook low 7 hrs
- 2 lbs chxn breast
- 1 jar BBQ sauce
- peppers
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp pepper
Old-Fashioned Chicken and Cornmeal Dumplings
By Coppermouse
In a Dutch oven or large sauce pot, heat 1 tablespoon oil over medium-high heat
- For Dumplings:
- 2 tablespoons olive oil
- 6 large skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
- 1/2 teaspoon salt
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 1/2 cups frozen peas
- 1 tablespoon chopped fresh thyme
- 1 cup all-purpose baking mix (like Bisquick)
- 1/2 cup cornmeal
- 2/3 cup buttermilk
Thai Chicken Lemongrass Soup
By á-1046
Bring the stock to a boil over medium heat in a soup pot
- 4 cups chicken stock
- 3 kaffir lime leaves, fresh or dried, hand torn
- 2 small Thai chiles, halved lengthwise
- 2 cloves garlic, crushed
- One 3-inch piece fresh ginger, peeled and cut into 4 chunks
- 1 stalk lemongrass (white part only), cracked open with the flat side of a knife
- 1 1/2 cups shredded cooked chicken
- One 13-ounce can unsweetened coconut milk
- 2 tablespoons Thai fish sauce ( nam pla)
- 1 1/2 teaspoons sugar
- Juice of 4 limes
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves and lime wedges, for garnish
- Jasmine rice, cooked
Zesty Chicken Tortilla Soup
By MomMomJo1
In Dutch Oven sauté onion in oil until tender, Add garlic and cook 1 minute longer
- 1 Medium Onion Chopped
- 2 Cloves Garlic, Minced
- 3 Skinless Chicken Breasts in Pieces
- 2 Cups Water
- 1 Can (14 1/2 oz.) Stewed Tomatoes
- 1 (10 oz.) Can Diced Tomatoes with Green Chilies un-drained
- 1 Can (10 3/4 oz.) Condensed Tomato Soup
- 2 Cans (10 1/2 oz.) Chicken Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Tsp. Ground Cumin
- 1 Tsp. Chili Powder
- 1 Tsp. Salt
- 1/1 Tsp. Hot Pepper Sauce
- 8 Corn Tortillas (6 inch) Torn in Bite Size Pieces
- Shredded Cheddar cheese, sour cream optional
"Crawfish Boil" Fried Chicken
By á-7122
Combine the chicken, water and crab boil in a large pot and marinate chicken overnight or at least 16 hours
- 2 3 1/2 to 4 pound chickens (8 pieces each)
- 2 quarts cold water
- 4 tablespoons Zatarain's Crawfish, Shrimp and Crab Boil (available in the specialty section of some grocery stores and online)
- 3 cups flour (divided)
- 3 teaspoons salt (divided)
- 1 1/2 teaspoons black pepper (divided)
- 1 teaspoon Creole seasoning (various brands are available in the specialty section of some grocery stores and online)
Slow Cooker Crack Chicken
By tschnet1
This chicken is great on its own, as a sandwich or even in a tortilla! If you would rather it be an appetizer, serv...
- 1pound1 pound boneless chicken breasts
- 1(8-ounce) block1 (8-ounce) block cream cheese
- 1(1-ounce) packets1 (1-ounce) packets dry Ranch seasoning
- 4ounces4 ounces bacon, cooked crisply and crumbled
Oyster Sauce with Chicken Thighs
By craftsks1
PREP 10 mins COOK 45 mins READY IN 55 mins Directions Preheat oven to 400 degrees F (200 degrees C)
- Original recipe makes 4 to 6 servingsChange Servings
- 8 chicken thighs
- salt and pepper to taste
- 1 (10 fluid ounce) bottle oyster sauce
- 2 teaspoons minced garlic
- 3/4 cup white sugar
- 1/4 cup water
Chicken Bacon Lasagna Rolls
By ret1958
Add 8 pieces of lasagna pasta to a large pot of boiling water
- FILLING:
- 8 lasagna pasta cooked & drained
- 1 pound bacon, diced, cooked & drained
- 1 small red or yellow onion
- 6 cloves of garlic, crushed
- 2 chicken breasts, cooked and shredded
- 2 cups of Alfredo cream sauce
- 1/2 cup mozzarella ( to sprinkle on top)
- 1/2 cupe grated parmesan (to sprinkle on top)
- 1 cup ricotta cheese
- 1/2 cupe sour cream
- 6 oz cream cheese
- 1/2 cup grated parmesan
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- salt and pepper for taste
Lemon Garlic Dump Chicken
By á-48467
Place all ingredients into a 1-gallon freezer bag
- 1 – 2 tsp minced garlic (I like more so I used 2)
- 1/4 cup olive oil
- 1 Tbls parsley flakes
- 2 Tbls lemon juice (or the juice of one whole lemon)
- 4-6 chicken breasts (or 8 to 10 chicken tenders)
Arden's Chicken Curry (for 20+ people)
By á-167805
THIS RECIPE FEEDS LIKE 20! I've never made it
- 4-5 chicken breasts
- 2 T salt
- 3-4 T sugar
- 1 pkg Golden Curry Sauce Mix (Hot gives best flavor and is not very hot)
- 2 or 3 Cans Coconut milk – adjust to taste
- 1 or 2 (4 oz) jars Red Curry Paste – adjust to taste; Panang curry paste is better if you can find it
- 1/3 of 1.5 oz (little bottle) Hot Madras Curry Powder (optional)
- 3 T. (or more) flour to thicken if needed (place flour in container with cold water and shake for no lumps)
- Topping choices for curry
- Chinese noodles (I use 2 cans)
- Green onions (I use 3 bunches)
- Diced celery (I use 2 cups)
- Water chestnuts (3-4 cans)
- Coconut (1 pkg)
- Almonds, slivered (some)
- Raisins (some)
- Grated cheddar cheese (2 cups)
- Crushed pineapple (1-16 oz can drained)
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