904 chicken recipes

Hobo dinner casserole layered with ground beef, sliced potatoes, peas, carrots, and cream of mushroom gravy. A one-pan weeknight meal that bakes hands-free for two hours.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

White bean soup with sage: creamy great northern beans simmered with onion, carrot, tomato and fragrant sage in chicken broth. A quick, low-fat soup that's on the table in about 30 minutes using canned beans.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.

Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.

Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.

Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.

Late to make dinner and don't have time to get groceries? Try this basic recipe that will have family or friends full in no time!

This scrumptious side dish is one way to add a variety of herbs to your cooking!

A simple yet flavorful and very hearty dish of Irish style cabbage and bacon. Only a few cost effective ingredients that turn into a flavorful dinner.

Set it and forget it! This classic French Coq Au Vin slow cooker recipe transforms chicken into fork-tender magic with red wine, bacon, and earthy mushrooms.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

German meatballs with sauerkraut and apple mixed into the meat, browned in bacon drippings, then simmered with braised red cabbage, apples, and caraway seeds.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.