chicken dish

This no-bake recipe for Campbell’s Chicken Tetrazzini is made with cooked pasta, chicken cubes in a creamy cheese and mushroom sauce.

Campbell's Chicken Tetrazzini

lb pasta (uncooked)

tbsp butter

flour

milk

chicken

mushrooms (sliced)

onions (chopped finely)

French’s Original Fried Onions

10.5 oz Campbell's® cream of mushroom soup

garlic powder

garlic (minced)

salt

tsp pepper

chicken broth

pasta water (reserved)

Cook pasta noodles according to box instructions. Set aside 1 cup of pasta water. Drain pasta but do not rinse.

While pasta is cooking, in a large pot, add butter and flour. Stir together on medium heat for about 5 minutes or until slightly golden.

Add milk slowly to roux and allow the flour-butter mixture to thicken.

Add the rest of the ingredients, except pasta, cheese, pasta water and chicken stock. Stir well.

Next, add the pasta water and chicken stock. Again stir well.

Cook everything together for about 5 minutes on a slow simmer.

Next add the pasta. Stir while cooking for a 1-2 minutes.&nbsp;

Turn off the heat and add the grated cheese. Stir well.

Serve immediately! Enjoy!

I am so in love with this Southwestern Fiesta Chicken! It's so good, quick and easy. It's perfect for throwing together on a weeknight, and it's a million times better than anything you'll get at a restaurant!

Southwestern Fiesta Chicken

long grain white rice

water

juice of 1 lime

cilantro, chopped

chicken breasts

(3 tablespoons) taco seasoning

olive oil

onion (about 1 onion)

diced bell peppers (about 3 bell peppers)

corn (fresh

garlic,

(14.5 ounce) can black beans, drained

Ro-Tel

avocado, diced

Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.

Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.

Add the drained black beans and tomatoes, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy!! :)

Best recipe EVER! Thank you soooooo much! Delicious and full of nutrients!

If I could rate this recipe 10 stars I would!

Hello I made this for our Sunday Dinner and it was a Hit item Yummy I’m going to pass this recipe on Family and Friends high ????

When it comes to Italian deliciousness, chicken saltimbocca lives up to its name.  It literally means explodes in your mouth and this flavorful chicken dish will not disappoint!

Chicken Saltimbocca

chicken breasts (5 ounce breasts)

prosciutto (very thin)

oz fontina cheese (shredded)

oz mushrooms (sliced)

oz baby spinach

oz sweet marsala

chicken stock

unsalted butter

tbsp flour

heavy cream

sage

black pepper

sea salt

onion powder

Olive oil to saute spinach and chicken

Lightly pound the chicken breasts with the flat side of a meat hammer

Dredge chicken breasts in flour seasoned with salt and pepper

Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan

Cook the chicken 2-3 minutes on one side. Turn over the chicken breasts and add the sliced mushrooms.  Cook until mushrooms are fully cooked.**add additional olive oil if needed.

Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.*Reserve 2 ounces of marsala for final step.

Add the chicken stock, seasonings and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.

In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)*you can use water instead of oil if preferred.

Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor

Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese

Cover the pan and allow the cheese to melt.

Place a portion of the spinach on a plate and place the finished chicken saltimbocca covering one corner of the spinach.

With the pan over medium-high heat add the reserved marsala wine to the pan. If the sauce is too thick or looks oily add a little water to the pan.

Serve with potatoes, rice, grains or over pasta and enjoy

Don't let the name of this dish fool you! This Asian poached chicken dish is full of delicious spices, heat and flavour

Strange Flavour Chicken

x 1.6kg whole chicken

ginger, skin on, chopped

spring onions

coriander, root attached

vegetable oil

peanuts, skins on

sesame seeds

black cardamom pod

cinnamon

star anise

bay leaves

fennel seeds

cloves

Sichuan peppercorns

soy sauce

brown sugar

dried whole chillies

tsp sesame seeds

chicken poaching broth

sesame paste

Chinese black vinegar

tbsp Spiced Soy

tbsp Chilli Oil

tsp sesame oil

tsp sugar

Continental cucumber

garlic cloves,

tbsp Chili Oil

– 6 coriander leaves

Recipe writer Alex Hollywood&#8217;s movie star grandmother entertained lavishly in Paris in her heyday. This is her recipe for traditional French coq au vin. Alex says: &#8220;This is my grandmother&#8217;s recipe for coq au vin. Whenever I make this, it takes me straight back to her kitchen in her home on the Champs Elysées in Paris. The dish’s simplicity is its beauty, but don’t stint on the ingredients – especially the burgundy, as its quality will shine through.&#8221; Find more one-pot dishes here, including chicken casserole, pot-roast chicken and chicken tagine.

Perfect coq au vin

butter

smoked lardons

chestnut mushrooms, halved

shallots, peeled

cognac

milliliters bottle good red burgundy

bouquet garni (see tips)

garlic cloves, crushed

tbsp cornflour (see tips)

parsley

potatoes

You’ll also need

casserole/ovenproof pan

Long cooks’ matches

Cut the chicken into 4-6 large pieces (or ask your butcher to do this for you). Heat the oil and butter in the casserole/pan and brown the chicken all over, working in batches if necessary. Remove the chicken and set aside.

In the same pan, fry the lardons until crisp, then add the mushrooms and shallots and cook until lightly coloured. Return the chicken pieces to the pan, then remove it from the heat, pour in the cognac and flambé to burn off the alcohol (see tips).

Return the pan to the heat, pour in the red wine, add the bouquet garni and garlic, then season well with salt and pepper. Add a little water to the cornflour (see Make Ahead) to make a loose paste, then stir it into the sauce in the pan, making sure there are no lumps.

Heat the oven to 200°C/180°C fan/gas 6. Bring the stew to the boil, then put on the lid and transfer to the oven for 60-75 minutes until the chicken is tender and the sauce has thickened.

When ready to serve, remove the bouquet garni, season the stew to taste and scatter over fresh parsley. Serve with baked potatoes or mash, crème fraîche and dressed baby salad leaves.

This French chicken dish stars plump juicy grapes and a rich white wine and thyme sauce.

Chicken Veronique

chicken breast

garlic clove, thinly sliced

milliliters (1/4 cup) dry white wine

crimson seedless grapes,

milliliters (1/2 cup) Massel chicken style liquid stock

thyme

milliliters (1/4 cup) thickened cream

Crusty bread, to serve

Crimson seedless grapes

An easy one pan chicken dinner recipe, boneless, skinless chicken breasts are brushed with dijon mustard and roasted with broccoli.&nbsp;

One Pan Roasted Chicken and Broccoli

chicken breasts (boneless, skinless)

broccoli

extra virgin olive oil

pepper

dijon mustard

lemon juice (optional,

Preheat oven to 400 degrees and spray a baking sheet with cooking spray (or line with foil.)

Place chicken breasts in the center of the baking sheet and scatter broccoli florets around the chicken. Drizzle both the chicken and broccoli with olive oil, salt and pepper using tongs to evenly coat.&nbsp;

Brush each chicken breast with one tablespoon dijon mustard then bake pan for 25 minutes, flipping chicken over around the 15 minute mark.&nbsp;

Drizzle with lemon juice before serving if you wish.

If you're looking for a unique way to prepare your chicken tonight, this Jasmine tea smoked chicken is the recipe for you

Jasmine Tea Smoked Chicken

½ tbsp Sichuan peppercorns

tsp white pepper

½ tbsp sea salt flakes

jasmine rice

jasmine tea leaves

½ tbsp dark soy sauce

½ tbsp white soy sauce

½ tbsp oyster sauce

½ tbsp honey

rice wine vinegar

caster sugar

salt flakes

Lebanese cucumber, diced

grapeseed oil

button mushrooms

carrot

bamboo shoots

radish, trimmed

Cucumber Pickle

baby cos lettuce,

banana leaves

Chicken Sorrentino (Pollo alla Sorrentina) is a dish you&#039;ll find in many Italian restaurants. My version consists of pan-fried crispy eggplant cutlets topped with marinara sauce, followed by a tender chicken breast sauteed and mushrooms, then finished with a thin slice of prosciutto and provolone cheese.

Chicken Sorrento (Sorrentino)

eggplant

all-purpose flour

bread crumbs

eggs (lightly beaten with ¼ cup of water added to make your egg wash)

vegetable oil (to saute eggplant cutlets- more if needed)

tbsp olive oil (to saute chicken breasts, more if needed)

chicken breasts ((4 ounces each breast))

mushrooms mushrooms

splash of white wine (optional)

garlic

onion

½ tsp black pepper

marinara sauce or spaghetti sauce

prosciutto

romano cheese

¼ lb provolone cheese (thin slices - 2 slices for each portion)

tbsp fresh chopped parsley (garnish)

Preheat oven to 350 degrees F

Dredge the eggplant cutlets in flour, then in egg wash, and finally in the breadcrumbs.  Make sure to fully coat the eggplant in each of the steps of the breading station.

In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. Fry each side of the breaded eggplant until its golden brown. Set on a wire rack or paper towels to drain.

Empty the oil from the saute pan and wipe it out with paper towels.

Eggplant

Top 14 chicken dish recipes from across the web

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Top Tags

Campbell's Chicken Tetrazzini

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Perfect coq au vin

Chicken Veronique

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Jasmine Tea Smoked Chicken

Chicken Sorrento (Sorrentino)

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Top 14 chicken dish recipes from across the web

The most viewed chicken dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Campbell's Chicken Tetrazzini

Southwestern Fiesta Chicken

Chicken Saltimbocca

Strange Flavour Chicken

Perfect coq au vin

Chicken Veronique

One Pan Roasted Chicken and Broccol...

Jasmine Tea Smoked Chicken

Chicken Sorrento (Sorrentino)

Stuffed Hasselback Chicken Recipe

Healthy Pineapple Chicken Stir Fry

Chicken Spinach Rollatini

Chicken and Mozzarella Bake Like Yo...

Chicken Scarpariello

The most viewed chicken dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine