1,643 hand chicken recipes

Lighter cheddar chicken pot pie with a Bisquick crust, loaded with potatoes, carrots, celery, and chicken in a cheesy broth filling. Comfort food with less guilt, ready in 90 minutes.

Chicken casserole with stuffing layers cooked chicken breast between bread stuffing mix and cream of mushroom and chicken soup gravy. A pantry comfort dinner from leftover chicken.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Diced chicken and mushrooms layered over hash brown potatoes, smothered in a sour cream and chicken soup sauce, topped with almonds. A hearty one-pan bake.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Chinese barbecue sauce blends ketchup, brown sugar, soy, ginger, garlic, and liquid smoke into a sticky-sweet glaze. The 6-ingredient sauce that turns ribs and chicken into char siu magic.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Corn chowder flambéed with Jack Daniels whiskey, simmered in cream and chicken broth with cubed potatoes. Smoky-sweet chowder with dramatic flair.

Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.

Stunning Chinese shredded vegetable and chicken platter with wood ear fungus, egg strips, and a ginger-mustard sesame dressing. A composed cold salad that looks as spectacular as it tastes.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Elbow macaroni bakes with tomato sauce, sharp cheddar, and chicken broth in this Southern-style casserole. The standing time lets the broth soak into the pasta for creamy texture without a béchamel.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.