7,083 chicken beer recipes

Lentils and spaghetti tossed with sauteed kale, ham, cumin, and red pepper flakes in chicken broth. A hearty, high-protein pasta loaded with greens and earthy lentils.

Cracker Barrel Cheddar Hash Brown Casserole recipe

Scalloped chicken casserole with cooked chicken, elbow macaroni, and sliced hard-boiled eggs layered in a homemade roux-based gravy, topped with buttered breadcrumbs and baked golden.

Chicken panini with Italian salsa verde of green olives, capers, garlic, and lemon. Briny no-cook sandwich ready in 15 minutes with leftover roast chicken.

Butter-browned chicken bakes for an hour in a tangy sour cream and sherry sauce with rosemary, thyme, mushrooms, and slivered almonds. Retro comfort food that never goes out of style.

Pounded chicken breasts stuffed with fresh basil and Roma tomatoes, coated in Parmesan breadcrumbs, and pan-fried golden. Served on a bed of peppery radicchio and watercress tossed in vinaigrette.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

Italian marinated chicken with a bright lemon-and-herb marinade of olive oil, basil, oregano, and garlic. Grills, bakes, or broils with equal success after a 2-hour soak.

Warm up that rainy day with this creamy and delicious soup made from chicken broth, spinach and garlic.

Garlicky pasta chicken salad made with 6 whole heads of garlic slow-cooked in olive oil and puréed with basil and rosemary. Tossed with rotini, Parmesan, and toasted walnuts.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Roast capon stuffed with rye bread, caraway seeds, and parsley, cooked in the microwave. A retro technique that delivers juicy, tender poultry fast.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.

Let your tastebuds run wild with this stuffing that is perfect for a turkey or as a side dish during the holidays.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.