Recipe Sifter

Freezer-friendly chicken and dumplings casserole in creamy white sauce with broccoli, peas, and melted cheese topped with homemade drop biscuit dumplings. Make ahead and bake from frozen.

White sauce lasagna layered with chicken, ham, asparagus, mushrooms, mozzarella, and Parmesan. A make-ahead twist on classic lasagna that skips the red sauce entirely.

Golden-browned chicken simmered with zucchini, tomatoes, oregano, thyme, and briny green olives. A rustic Mediterranean one-pot meal served over white rice.

Authentic, classic chicken and rice baked slowly to perfection in the oven. Simple ingredients are cooked in a manner that extracts every bit of flavor from each.

This is an easy recipe with some great flavor. Next time I will have rice instead of pasta, and I think it will be yummy too.

Homemade chicken and dumplings from scratch with fluffy parsley-flecked dumplings steamed right on top of herb-simmered broth. Pure comfort food that fills the kitchen with the smell of thyme and rosemary.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Very easy and quick recipe, chicken is cooked with cinnamon and garlic, very great flavor.

New Orleans classic: bone-in chicken slow-braised in white wine with a whole head of garlic, crispy fried potatoes, and sweet peas. Low and slow for fall-off-the-bone tender.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Chicken Marengo braises browned chicken pieces with onions, garlic, tomato, and sherry until tender. A French Napoleonic classic with rustic wine-laced sauce in under an hour.

Easy pimento chicken in a creamy Havarti-pimento cheese sauce with hard-boiled eggs, mushrooms, and diced cooked chicken. A retro one-pot dinner ready in 20 minutes.

Gai Dom Kha is Thailand's coconut chicken soup, built on lemongrass, galangal-style ginger, and lime, finished with fish sauce and chiles. Creamy, hot, and deeply aromatic.

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.

Honey mustard chicken baked with country-style Dijon mustard, whole mustard seeds, honey, and black pepper. Five ingredients, one pan, and a sticky-sweet glaze that caramelizes during the hour-long bake.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!