129 chicken corn recipes

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Have some fun with dinner with this delicious recipe that will even have your kids commenting on your cooking skills! Quick easy and colorful. Shred the chicken with two forks flavored with tomatoes, onion and garlic. Top with your favorite toppings. Beats Taco Bell by leaps and bounds.

Made this recipe with some leftover turkey meat, and it worked well. Quite easy to put together, and it came out delicious. This is the kind of dish to make when you don't feel like cooking up a storm, and everyone at the dinner table will still be happily fed.

A creamy, cheesy hashbrown casserole inspired by Cracker Barrel, topped with a crunchy cornflake crust. Perfect for brunch or as a comforting side dish.

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Turkey pasta salad with corn, zucchini, and picante-creamy garlic dressing. A Tex-Mex spin on leftover turkey, ready in 20 minutes and better after a chill in the fridge.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Sizzling Sichuan scallops wok-tossed with ginger, garlic, chili paste, and crunchy cucumber, then poured hot onto a screaming cast iron platter at the table. Pure drama.

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Easy chicken and dumplings using a flour tortilla shortcut that tastes just like homemade. Tender chicken simmers in rich broth with sliced tortilla strips. Ready in 40 minutes, serves 8.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.