7,256 chiken recipes

Cheese potato chowder with cheddar and blue cheese, ready in 30 minutes using instant potato flakes. A creamy, thick soup with sharp cheese flavor and a tangy blue cheese finish.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.

Indonesian chili peanut sauce with garlic, soy sauce, sesame oil, vinegar, and red pepper flakes. A versatile satay-style dipping sauce ready in 15 minutes.

Hashbrown casserole with frozen hash browns, sour cream, cheddar cheese, and cream of chicken soup topped with buttery corn flake crumbs. A classic potluck side dish baked for an hour.

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

Add a South American twist to your barbecue by using this spicy marinade.

Chilled curried apple soup with heavy cream, chicken broth, and a sprinkle of ginger. A silky, cold soup that balances sweet fruit with warm curry spice.

An Italian spinach lasagna with a slow-simmered meat sauce of ground beef, pancetta, chicken livers, and dried porcini mushrooms layered with ricotta and Parmigiano-Reggiano. Old-world flavor in every bite.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.

Mexican drunken eggs: beaten eggs swirled into a smoky bacon and chicken broth with tomatoes, serrano chiles, and grated cheese. Served with warm corn tortillas, this is hearty, spicy brunch food at its best.

Large-batch cream of potato soup built from dehydrated potatoes, dry onions, and dry milk powder. A classic institutional cafeteria recipe scaled for crowds with chicken gravy mix for body.

Vegetable stew with potato, green beans, yellow and green peppers, and tomato simmered in chicken broth with fennel seed. A light, Weight Watchers-friendly one-skillet side.

Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.