Chicken/89 recipes

Stacked Southwestern tortilla wedges layered with chicken, guacamole, refried beans, salsa, sour cream, and melted cheddar. A fun shareable appetizer or snack.

Quick chicken empanadas stuffed with Spanish rice, cheddar cheese, and olives in flaky pie crust. Easy baked turnovers ready in under an hour, perfect for busy weeknights.

A savory chicken and spinach quiche with Monterey Jack cheese in a deep-dish pie shell, made easy with canned chicken. Creamy, hearty, and ready with minimal fuss for brunch or a weeknight dinner.

Savory chicken and broccoli quiche with melted Swiss cheese, eggs, and warm coriander in a flaky pie crust. A hearty brunch or dinner that slices beautifully every time.

Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.

The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.

Golden chicken cutlets simmered in enchilada sauce with corn, green chiles, and melted cheddar. Roll them up in warm flour tortillas for a 35-minute Tex-Mex dinner.

A slow cooker Parmesan cream sauce loaded with chicken, ham, and mushrooms, spooned into flaky pastry shells. Set it and forget it for an effortless dinner that feels fancy.

Farmhouse asparagus pie with chicken, bacon, Swiss cheese, and Parmesan in a cream custard baked in a pie shell. A savory quiche-style dinner pie with spring asparagus spears.

Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

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A delicious French-Canadian dish made with boneless pork, veal and white wine.

A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.