Chicken recipe collection

All the flavors of a Reuben sandwich in soup form: corned beef, sauerkraut, potatoes, and caraway in a bacon-enriched broth with pumpernickel croutons and Swiss cheese.

Chicken and rice casserole layered with cream of mushroom soup, onion soup mix, pimentos, and American cheese. A simple retro baked casserole with pantry staples.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Sheet-pan Monterey roast chicken with red-skinned potatoes, lime butter, and a melted six-cheese-Mexican blend salsa-cilantro topping. A 55-minute one-pan dinner with bold Tex-Mex flavor.

British-Indian balti curry made from leftover roast chicken, garlic, onion, and balti masala paste. Stir-fried in a karahi and finished with fresh coriander in 15 minutes.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Russian chicken baked with Russian dressing, apricot preserves, and dry onion soup mix. A 4-ingredient, dump-and-bake classic that creates its own sweet-tangy sauce.

Curried ground beef and rice one-pot supper with peanut butter, raisins, honey, and warm spices. Cook it stovetop or bake it as a casserole for an easy weeknight dinner.

Spiced chicken filling for samosas with garam masala, turmeric, ginger, garlic, and green chili. Steamed, flaked, and seasoned with fresh dhunia leaves.

Santa Fe black bean cakes made from scratch with dried black beans, bacon, serrano chiles, ancho powder, and cumin. Pan-fried until crisp and served with sour cream and salsa.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.