Chicken/2 recipes

Light vegetable eggplant soup with carrots, celery, turnips, and canned tomatoes in chicken broth, seasoned with basil, thyme, and oregano. A clean, brothy soup ready in 40 minutes.

Microwave lamb stir-fry with toasted pine nuts, bok choy, and mushrooms in a ginger oyster sauce. Tender lamb strips cooked on a browning dish, ready in 30 minutes.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Asian-style oat pilaf with egg-coated rolled oats toasted until separated, then simmered in soy sauce and chicken broth with mushrooms, green onions, and snow peas. A unique side dish.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

A quick chicken noodle casserole for two, made in the microwave with egg noodles, canned chicken, cream of mushroom soup, sour cream, and melted cheddar. Ready in 30 minutes flat.

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

Chicken pot pie topped with drop biscuits instead of pastry crust. Creamed chicken, peas, and mushrooms baked under fluffy homemade biscuit dumplings.

Forbidden City Chicken baked in a soy sauce, curry, cinnamon, and ginger glaze with sesame seeds. A fusion-style roasted chicken with warm spices and bold, salty-sweet flavor.

Creamy one-skillet chicken and potato dinner with bell peppers, onions, and melted cheddar cheese. Uses frozen O'Brien potatoes for a 40-minute weeknight meal.

Leftover chicken gets a glow-up with curry, lemon, and crunchy water chestnuts in this freezer-friendly casserole. Creamy sauce, melted cheddar, and crispy breadcrumbs on top.

One-pot arroz con pollo with saffron yellow rice, chicken, tomatoes, green peppers, peas, and pimientos. A classic Latin comfort meal cooked in a single pan.

Sherry-marinated beef stir-fried with cauliflower, roll-cut carrots, and black mushrooms in a Szechuan peppercorn sauce with black bean paste and Chinkiang vinegar. Authentic wok cooking with serious depth of flavor.

Tandoori chicken marinates skin-off chicken legs and thighs in a yogurt, garlic and spice blend, then bakes hot and finishes under the broiler for that classic charred-edge tandoor look. Home oven version of the Indian 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.