13 city chicken recipes

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.

Forbidden City Chicken baked in a soy sauce, curry, cinnamon, and ginger glaze with sesame seeds. A fusion-style roasted chicken with warm spices and bold, salty-sweet flavor.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Speedy ziti tossed with cooked chicken, frozen peas, and a tangy Dijon-lemon sauce made from chicken broth. A 35-minute one-skillet pasta perfect for busy weeknights using rotisserie chicken.

Herb-seasoned baked chicken breasts layered over ziti pasta with tomato sauce and melted provolone cheese. A simple, comforting Italian-American casserole for two.

With a true Italian taste, this savory dish is perfect for a romantic dinner for two at home.

Greek pasta with ziti, wilted spinach, browned mushrooms, garlic, kalamata olives, feta, and toasted almonds. A Mediterranean weeknight dinner in 30 minutes.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Mexican pasta pie layered with ziti, taco-seasoned tomatoes, black beans, chicken, ricotta, and cheddar. A baked casserole that combines pasta night with taco night in one dish.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Crockpot Cincinnati chili made with lean chicken, simmered low with chili powder, a hit of unsweetened chocolate, and warm cinnamon and cloves. The Queen City classic, set-and-forget in the slow cooker.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.