Chicken Recipes

There was a time when Chicken Recipes were reserved for Sunday or holiday dinners. (Think early- to mid-twentieth century.)

But now, chicken is an anytime meal. To that end, check out the Enchanted Sour Cream Chicken Enchiladas, the Chicken Spaghetti, and the rest of today's offerings. Enjoy!

LIGHTER CHICKEN POT PIE

This yumminess is from Everyday Diabetic Recipes, and begins, "Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!"

Cook Time: 30 minutes; Serves: 8; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Lighter-Chicken-Pot-Pie.

Ingredients

1 tablespoon light margarine

1/2 cup chopped onion

8 ounces mushrooms, coarsely chopped

1-1/2 cup frozen mixed vegetables, thawed

3 cups cooked diced chicken

1/2 teaspoon dried thyme

1/2 teaspoon salt (optional)

1/4 teaspoon black pepper

1 cup reduced sodium fat-free chicken broth

1/2 cup fat-free evaporated milk

2 tablespoons all-purpose flour

4 slices reduced-fat crescent rolls (from an 8-ounce package)

Directions

Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.

In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.

In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.

Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.

Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.

NEIMAN MARCUS CHICKEN CASSEROLE

This is from AllRecipes, and begins, "This Neiman Marcus chicken casserole recipe is a casserole version of the famous department store's cafe dish. Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick-prep dinner."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 6 to 8; Yield: 1 (9x13-inch) casserole

To view this online, click here.

Ingredients

4 cups shredded cooked chicken

1 (10.5 ounce) can cream of chicken soup

1 cup sour cream

2 cups shredded Cheddar cheese

1/2 cup sliced green onions

1/2 cup slivered almonds

6 slices bacon, cooked and crumbled

1-1/2 teaspoons hot sauce, such as Tabasco® or to taste

1 sleeve buttery crackers, such as Ritz® crackers, crushed

1/2 cup butter, melted

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.

Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.

Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.

CHICKEN SPAGHETTI

This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."

Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10

To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.

Ingredients

6 cups unsalted chicken stock

1 (14-oz.) bone-in, skin-on chicken breast, skin removed

3 (7-oz.) bone-in, skin-on chicken thighs, skin removed

12 ounces uncooked spaghetti

1 (5-oz.) can evaporated milk

2 tablespoons all-purpose flour

1 tablespoon lower-sodium Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

2 tablespoons unsalted butter

1-1/2 cups chopped yellow onion (about 1 medium onion)

1-1/2 cups chopped red bell pepper (about 1 large pepper)

2 cups chopped tomatoes (about 3 medium tomatoes)

4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

CREAMY CRUNCHY CHICKEN CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"

Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.

Ingredients

3 cups cooked chicken breast (about 1lb.), chopped

3/4 cup shredded reduced-fat cheddar or mozzarella cheese

1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup

1/4 cup low-fat milk

1 cup chopped red or yellow bell pepper

1/4 cup chopped celery

1/4 cup sliced green onions

1/4 teaspoon pepper

1/4 cup low-sodium crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.

In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.

In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.

Notes

Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!

EASY CHICKEN SALAD

This is from Lidey Heuck at The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long."

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025482-easy-chicken-salad. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1/2 cup mayonnaise

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper

3 cups diced cooked chicken breast

1/2 cup finely chopped celery (about 1 large stalk)

1/2 cup seedless grapes, quartered

1/2 cup toasted pecans, chopped (see Tip)

1/4 cup minced red onion (about 1/4 small onion)

2 tablespoons chopped fresh parsley

Toasted bread, lettuce cups or crackers, for serving

Preparation

In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.

Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.

Tip

Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

This is from allrecipes and submitted by "Kate", who wrote, "A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both."

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Servings: 6; Yield: 1 9X13-inch baking dish

To view this online, go to https://www.allrecipes.com/recipe/212451/enchanted-sour-cream-chicken-enchiladas/.

Ingredients

2 cups cubed cooked chicken

1 cup sour cream

1/8 teaspoon salt

1 pinch ground black pepper

1/2 cup vegetable oil for frying

12 (5 inch) corn tortillas

1 (4 ounce) can chopped green chilies, drained

2 cups shredded Monterey Jack cheese

Directions

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.

Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.

Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.

When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.

Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.