Cuisine: Chicken

Healthy Broccoli Chicken Casserole

I am on the east coast staying at my brother David's. I made this Broccoli Chicken Casserole, which seemed a little too healthy, but it ended up being really delicious and satisfying. The secret ingredient is sliced water chestnuts, which add a lot of crunchy texture.

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Smokin’ Hot Chipotle Grilled Chicken with Orange Honey Glaze

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Chile Rellenos Soup

Chile Rellenos Soup is a creamy and cheesy soup inspired by the classic Mexican Chile Rellenos. Roasted poblano peppers, cheese, and chicken capture the flavors of the traditional dish in an easier-to-make format. To make it easier, I used rotisserie chicken and topped with with crushed tortilla chips. It's really delicious.

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Wild Rice & Chicken Casserole

I used to make this Wild Rice & Chicken Casserole when we were first married for dinner parties.  It was "cheap and cheerful" as we would say.  It features cooked chicken, wild rice (personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!), mushrooms, pimentos, and a creamy sauce. It's then topped with slivered almonds and baked in the oven until bubbly and golden brown on top.

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Judy Hesser’s Oven-Fried Chicken

This Oven-Fried Chicken is a recipe for delicious fried chicken made in the oven, skipping the mess and hassle of deep frying. The chicken is dredged in a seasoned flour mixture and baked in the oven. There's minimal flipping involved, making it a relatively hands-off approach. Despite using minimal butter, the chicken achieves a crispy, flavorful crust.

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Chinese Lemon Chicken

Chinese Lemon Chicken is coated in a sweet, savory, and tangy lemon sauce. It's a delicious and refreshing and a nice alternative to the usual sweet and sour chicken. Making Chinese food at home allows you to control the ingredients and adjust the flavors to your taste. It's generally healthier and more economical than takeout.

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Chicken Cordon Bleu

Contrary to popular belief, Chicken Cordon Bleu isn't French. It likely originated in Switzerland around the 1940s. The first documented recipe appeared in a Swiss cookbook in 1949. It is based on schnitzel, a thin, breaded cutlet, filled with cheese in this case. Most recipes roll the ham and cheese in the chicken. This recipe puts the ham, cheese and bread crumbs on top and it gets baked in the oven, which makes it way easier. It’s served with this Parmesan-Dijon Cream Sauce sauce, which makes this dish outstanding.

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Lemon and Dill Risotto with Roast Chicken

My daughter Grace made us this fabulous Lemon and Dill Risotto with Roast Chicken. It's so easy and all done in one pan. If you are intimidated by risotto, just relax, the rice gets cooked under the chicken. All the juices from the chicken adds depth of flavor to the risotto. If you don't want to spatchcock your chicken, just use bone-in chicken pieces or thighs.

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Creamy Lemon-Parmesan Chicken Casserole

This Creamy Lemon-Parmesan Chicken Casserole is delicious and kind of a more elegant version of what my family calls Nancy Drew Casserole (officially called Hannah Gruen's Chicken and Rice Casserole), which is basically shredded chicken, mushroom soup, uncooked rice and water. Anyway, back to this much more flavorful version, which uses shredded chicken (I used a rotisserie chicken), broccoli, and orzo, which is enveloped in a creamy lemony sauce and topped with toasted panko.

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Slow Cooker Tuscan Chicken Meatballs with Gnocchi

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe combines juicy chicken sun-dried tomato laced meatballs, gnocchi, spinach in a Tuscan-inspired sauce, cooked in a slow cooker, which requires minimal prep and cleanup, leaving you with more time to relax and enjoy.

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