Poultry recipes - 87 recipes
Top rated Poultry recipes
Creamy Chicken and Rice Casserole
![Creamy Chicken and Rice Casserole](/media/0d/5a/fef4c8f038193b91ab99ca72cb592f001adb.jpg/tsp/creamy-chicken-and-rice-casserole.jpg)
By msippigrl
Prepare rice according to package directions, then set aside to cool
- 6 medium chicken thighs
- 3 1/2 to 4 cups prepared brown or white rice (I used 2 bags Birds Eye frozen brown rice)
- 7 medium size fresh mushrooms, sliced (about 2 c.)
- 1 1/2 teaspoons minced fresh garlic
- 2 tablespoons olive oil, divided
- 2 (10 1/2 oz) cans cream of mushroom soup (I used 98% F.F.)
- 1 1/2 cups milk
- 1/4 - 1/2 teaspoon Tony Chachere's Original creole seasoning
- Garlic powder
- Salt
- Freshly cracked black pepper
Easy Chicken & Rice Wraps by Rice-A-Roni
![Easy Chicken & Rice Wraps by Rice-A-Roni](/media/89/db/2e420775b267f3af039d87beb91367777d86.jpg/tsp/easy-chicken-and-rice-wraps-by-rice-a-roni.jpg)
By pmhare
1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden bro...
- 1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
- 2 tablespoons margarine or butter
- 16 ounces salsa**
- 12 ounces boneless, skinless chicken breasts, cut into thin strips
- 1 cup canned black or red kidney beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 8 (6-inch) flour tortillas, warmed
- Shredded Cheddar cheese and sour cream, (optional)
- Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.
Chicken Pot Pie
![Chicken Pot Pie](/media/52/87/ff562416cdb97b69983658adc3657a28f7e1.jpg/tsp/chicken-pot-pie.jpg)
By Sube
Preheat oven to 425 degrees F (220 degrees C
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Slow Baked Chicken Wings
![Slow Baked Chicken Wings](/media/82/e2/fe43428c11a28373d5b5f77f1f1b35624fa9.jpg/tsp/slow-baked-chicken-wings.jpg)
By calypan
Pour thawed chicken wings into a large greased baking pan
- 5 lb chicken wing drummettes or wing pieces, thawed
- SAUCE INGREDIENTS
- 1 c low sodium soy sauce
- 1/2 c brown sugar
- 1/2 c white sugar
- 1/2 c french dressing
- 5 clove of peeled garlic
- 1/2 tsp ground ginger
- 1/4 tsp dried pepper flakes or chipotle pepper
Easy Chicken Pot Pie
![Easy Chicken Pot Pie](/media/95/3c/363e2c698a405923e48d0673ff79caac7a0b.jpg/tsp/chicken-pot-pie.jpg)
By Lovetocook-3
Quick, easy and delicious
- CRUST:
- 1 Box Pillsbury refrigerated pie crusts
- FILLING:
- 1/3 cup Butter
- 1/3 cup chopped Onion
- 1/3 cup all purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 can (14 oz) Chicken Broth
- 1/2 cup Milk
- 2 1/2 cups shredded cooked Chicken for Turkey
- 2 cups frozen mixed vegetables (thawed). Or use a combo of asst. frozen veggies you like
Sharon's Chicken and Rice
![Sharon's Chicken and Rice](/media/01/9a/17ccb6569787d4cad72d0909df08ca949430.jpg/tsp/sharons-chicken-and-rice.jpg)
By á-216
In an oblong dish put the rice and and the amount of water called for on the box and mix
- Chicken breasts
- Uncle Ben's rice and mushrooms
Chinese-Style Lemon Chicken
![Chinese-Style Lemon Chicken](/media/2b/0a/c489cd790cb7b6ce22b782990180b2d096ed.jpg/tsp/lemon-chicken.jpg)
By á-23189
Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth
- 1/2 cup cornstarch
- 3/4 cup water
- 2 egg yolks
- 2 lbs (aprx 4) skinless, boneless chicken breast halves
- 2 cup cooking oil
- 3 tablespoon brown sugar
- 1 tablespoon fresh ginger, minced
- 1 cup chicken broth
- 1/3 cups fresh lemon juice
- 1/2 cups diced scallions
Jalapeno Chicken & Rice Casserole
![Jalapeno Chicken & Rice Casserole](/media/be/9d/ca32497f8c0c84d8a5a40799a6e2dce1a61c.jpg/tsp/jalapeno-chicken-and-rice-casserole.jpg)
By jermeysmom@msn.com
EHEAT oven to 350–F. Lightly grease 2-quart casserole
- 2 cups cooked rice
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 1/2 cups cooked, chopped chicken breast meat
- 1 can (12 fluid ounces) Reduced Fat Evaporated Milk
- 1/2 cup finely chopped red onion
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped cilantro
- 2 tablespoons butter or margarine, melted
- 1 tablespoon diced jalapeños
- Salt
Chicken Lemon Rice Soup
![Chicken Lemon Rice Soup](/media/8a/6a/374092d5c50582ab268f81abb48b8bd7447a.jpg/tsp/chicken-lemon-rice-soup.jpg)
By corvettemary
Mix soup base with water according to directions on package in large pot
- 3 quarts water
- Chicken soup base mix
- 2-3 T. butter
- 3 T. dried parsley or 1/3 C. fresh parsley
- 1 medium onion, chopped
- 6 cloves garlic, chopped
- 1 medium boneless/skinless chicken breast or 4 b/s chicken thighs
- 2/3 C. rice
- 2 eggs, lightly beaten
- 3 lemons, juiced
- Salt & pepper to taste
- 2/3 C. milk, 3 T. corn starch (optional)
Buttery Lemon Chicken
![Buttery Lemon Chicken](/media/5c/3f/5478f8e6105800d47edabf7b003c12d6354c.jpg/tsp/lemon-chicken.jpg)
By á-173716
Delicious, buttery lemon chicken is only twenty minutes away with this simple, easy-to-make recipe
- 1/3 cup all-purpose flour
- 1/4 tsp. ground black pepper
- 1 lb. boneless, skinless chicken breast halves
- 2 eggs, lightly beaten
- 2 Tbsp. I Can't Believe It's Not Butter!® Spread
- 2 Tbsp. lemon juice
- 1 1/2 cups water
- 1 tub Knorr® Homestyle Stock - Chicken
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More Poultry recipes
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Chicken with Spicy Rice
- 8 chicken thighs with skin and bone
- 2 onions - chopped
- 1 - 14.5 oz can diced jalepeno tomatoes
- 2 tbs paprika
- 1 1/2 cup uncooked rice
- 3 + cups water
- red pepper flakes - to taste
- oil
-
Mexican Crock Pot Chicken with...
- In the Crockpot
- 2-3 Boneless skinless chicken breasts (depending on size)
- 2 Tbsp cream cheese
- 1 can Cream of chicken
- 1/2 cup salsa
- 1/2 can of rotel tomatoes
- 1/2 cup of mixed shredded cheese (go ahead add a little more)
- Sprinkle taco seasoning
- Put it on a bed of fluffy rice.
- Toppings
- Crunched up tortilla chips
- Canned seasoned black beans
- MORE SHREDDED CHEESE
-
Mini Chicken Pot Pie
- 2 cups frozen mixed vegetables,
- thawed
- 1 cup diced cooked chicken
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
-
Bisquick Chicken Pot Pie
- 1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
- 1 2/3 cup cut-up cooked chicken (about 2 to 3 breasts)
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- Pepper to taste
- 1 cup Original Bisquick® mix
- 1/2 cup milk
- 1 egg
-
Crock Pot Rotisserie Chicken
- 1 whole chicken
- 1/2 cup fat free chicken broth
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 bay leaves
- Salt, to taste
- Pepper, to taste
-
Chicken Rice Bowl
- 4 frozen chicken breasts
- 2 cans chicken broth
- 1 can diced tomatoes
- 1 can artichoke hearts
- 1 can cream of chicken soup
- 1 can cream of cheddar soup
- 16 oz spinach
- 2 cups rice
- 3 Tbsp Parsley flakes
- 3 Tbsp Adobo
- 1 tsp Italian seasoning
-
Chicken & Rice Casserole
- 4 to 5 boneless, uncooked skinless chicken breasts
- You can replace chicken breast with 2 cups cooked, shredded chicken
- 1/2 cup butter
- 2 cups rice, uncooked
- 1 can French Onion Soup
- 1 can Cream of Chicken Soup
- 1 can water
- 1 cup frozen peas
-
Leftover Chicken and Rice Casserole
- 3 cups cooked chicken, shredded or cubed
- 1 family size box of chicken flavored rice/vermicelli (like Rice-a-Roni)
- 1/2 cup chopped celery
- 1 med onion, finely chopped
- 3/4 cup mayonnaise
- 1 can cream of chicken soup
- 1/2 cup slivered or blanched almonds (if you want, you can brown in small amount of butter or oil)
- 1/2 cup crushed corn flakes
-
Crock Pot Chicken Enchiladas
- 1 large can (19 ounces) enchilada sauce
- 6 boneless chicken breast halves
- 2 cans cream of chicken soup
- 1 small can sliced black olives
- 1/2 cup chopped onion
- 1 can (4 ounces) chopped mild chile peppers
- 16 to 20 corn tortillas
- 16 ounces shredded sharp Cheddar cheese
-
Southwestern Chicken Pot Pie
- 1 teaspoon sazon seasoning blend
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1 stick butter, cut into pieces and frozen
- Pinch salt
- 1 pound chicken thighs and legs
- 8 sprigs fresh thyme
- 6 cloves garlic, 4 smashed the other 2 thinly sliced
- Salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 serrano pepper, seeded and chopped
- 1 teaspoon sazon seasoning blend
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup Mexican crema
- 1 egg
-
Chicken Rice-A-Roni Casserole
- 1 box chicken flavor Rice-A-Roni
- 1 can cream of chicken soup (I use 98% fat-free)
- 1 cup sour cream (can use low fat)
- 3-4 cups chicken, cooked and chopped (or 1 whole Rotisserie Chicken)
- 1 can (6 ounce) French fried onions.
-
Delicious Fried Chicken Breast
- 2 1⁄2 lbs boneless skinless chicken breasts, sliced in half
- 1 quart buttermilk
- 1 tablespoon kosher salt
- COATING
- 2 cups all-purpose flour
- 2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
- 1 ⁄4 teaspoon cayenne pepper (optional or adjust to heat level)
- 1 teaspoon black pepper
- 3 teaspoons salt (you can reduce to 2 teaspoons if desired)
- 1 teaspoon Old Bay Seasoning
- 1 ⁄2 teaspoon marjoram
- 1 ⁄2 teaspoon dried thyme
- 1 ⁄4 teaspoon celery powder
- oil (for frying, do not use olive oil)
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