1,730 butter chicken recipes

Mushroom and spinach casserole sautees fresh mushrooms in butter, then bakes with creamed spinach, cream of chicken soup, and a buttery crouton crust. Crowd-pleasing party side or potluck bake.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that's ready in 30 minutes and tastes like island comfort food.

Rotini pasta in creamy cheddar sauce with diced chicken, baked until bubbly and topped with crunchy cornflake crumbs. Midwestern comfort.

A belly warming Polish potato soup made with a classic combination of onion, carrots, potatoes and Polish kielbasa sausage. Hearty enough for a main dish.

A savory asparagus soup that can be enjoyed plain or used as a base for stews and casseroles.

Savory pie layering sweet Vidalia onions and Delicious apples in chicken broth, topped with buttery graham cracker crumbs. This unusual side dish pairs beautifully with roasted poultry.

Chicken Marsala with sun-dried tomatoes and spinach.

Tangerine your chicken with this succulent recipe that calls for orange juice, cinnamon and tangerine peel.

If you're tired of using the oven for every little thing, then try this delicious crockpot recipe that won't disappoint!

This savory dish can be served as a side dish or with crusty bread and crackers.

California chicken casserole with sauteed chicken breast layered with avocado, fresh tomato, white sauce, and Monterey Jack cheese, then baked until bubbly and golden.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.