7,257 chicken recipes

Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Turkey divan casserole with spaghetti, broccoli, mushrooms, and a homemade cheddar cheese sauce. A hearty baked pasta dish that's great for using leftover turkey.

Four cheese soup with leeks and potato pureed silky, blended with provolone, Parmesan, mozzarella, and cheddar. Creamy, deeply savory, finished with croutons for crunch.

Whole flounder scored and stuffed with ginger, ham, and Chinese black mushrooms, steamed and finished with a soy-rice wine sauce. An elegant Cantonese-style steamed fish ready in 40 minutes.

An easy enchilada sauce recipe inspired by Emeril Lagasse.

Chinese-style roast pork and mushrooms stir-fried with ginger, scallions, soy sauce, and sherry in a glossy cornstarch sauce. Ready in 30 minutes.

Creamy hash brown potato casserole loaded with cheddar cheese, sour cream, and cream of chicken soup, topped with crushed cornflakes and baked until golden. A classic potluck side dish.

Peking shrimp ball soup with handmade ginger-shrimp dumplings, bean thread noodles, mushrooms, and snow peas in a light chicken broth with sherry.

Garden kale dinner with prosciutto, shallots, lemon zest, and chicken stock served over rice with grated Parmesan. A one-skillet weeknight meal that comes together in 35 minutes.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Homemade Cream of Potato soup that's rich silky and smooth. Best of all, there's no cream!

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

White chicken chili with great northern beans, poached chicken, green chiles, cumin, and a full pound of melted Monterey Jack. Served with sour cream and jalapenos for a hearty Southwest crowd-feeder.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.