1,896 chicken king recipes

Try this scrumptious casserole that is made with cream of mushroom soup and beef consomme.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

This dump-and-bake chicken and rice casserole uses just 5 ingredients and one pan. Onion soup mix seasons everything while the rice absorbs all those savory juices as it bakes. Weeknight dinner, handled.

Summer risotto loaded with chicken, prosciutto, mushrooms, peas, sweet peppers, and tomatoes, finished with Romano cheese. A one-pot Italian rice dinner ready in 30 minutes with fresh seasonal flavors.

Find out how you can use alcohol in your cooking; whether to add a new taste to your meal or kick your barbecuing skills up a notch.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Five-ingredient kielbasa and bow tie pasta soup with canned tomatoes and chicken broth. A quick, hearty soup that goes from stovetop to bowl in 30 minutes with smoky sausage and al dente farfalle.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Grilled bourbon chicken basted with a sticky glaze of bourbon whiskey, dark brown sugar, ketchup, Worcestershire, and garlic. Sweet, smoky, and charred at the edges. Backyard BBQ gold.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Italian chicken pastry bites with crescent roll dough wrapped around garlic chicken, spaghetti sauce, and mozzarella. Golden, flaky, and ready in 40 minutes.

Silky tofu braised in rich oyster sauce with garlic, scallions, and a glossy peanut oil glaze. A Cantonese classic that's simple, savory, and ready in 30 minutes.