Type what you have

Ingredients

• ✓ ground chicken
• ham
• egg
• bread crumb
• salt
• swiss cheese
• canola oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, ham, and egg in a large bowl until well-blended. Gradually add bread crumbs until mixture loses its stickiness and can be easily formed into balls. Season with salt and pepper to taste.
3. 3 Form chicken mixture around cheese cubes, forming 2-inch balls. Place on a plate.
4. 4 Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C).
5. 5 Fry balls in hot oil until golden brown, about 4 minutes. Drain on paper towels and place in a baking dish.
6. 6 Bake in the preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

By LFARAONE

Ingredients

• ✓ ground chicken
• parmesan cheese
• basil
• garlic powder
• salt
• black pepper
• cooking spray
• hamburger bun

Instructions

1. 1 Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and black pepper in a large bowl; divide into 4 equal portions and form into patties using your hands.
2. 2 Heat a nonstick skillet over medium heat, coating with cooking spray if needed. Add patties; cook until browned and no longer pink in centers, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
3. 3 Serve burgers on warmed buns.

By Cropoholic

Ingredients

• ✓ ground chicken
• carrot
• apple
• water
• egg
• chicken liver
• sunflower oil
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Ingredients

• ✓ ground chicken
• onion
• bread crumb
• egg
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ground chicken, onion, ¼ cup bread crumbs, egg, and garlic in a bowl; season with salt and black pepper.
3. 3 Moisten hands; shape chicken mixture into 4 flat, oval-shaped patties.
4. 4 Spread remaining ¼ cup bread crumbs in a shallow dish; dip patties in bread crumbs to coat.
5. 5 Heat olive oil in a large skillet over medium-high heat.
6. 6 Add patties; cook until golden and well browned on the bottoms, 5 to 6 minutes.
7. 7 Flip patties; cook until other sides are browned, 3 to 4 minutes more. Serve and enjoy!

By ChatteroosMom

Ingredients

• ✓ ground chicken
• vegetable oil
• onion
• green bell pepper
• salt
• black pepper
• american cheese
• hoagie roll

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; cook and stir until tender, 8 to 10 minutes.
2. 2 At the same time, heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add ground chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes.
3. 3 Add cooked onion and pepper mixture to the chicken; season with salt and pepper. Lay American cheese slices over top and cook until melted, 2 to 3 minutes.
4. 4 Spread 1/4 of the cheesy chicken mixture evenly over each roll half and serve.

By Anya

Ingredients

• ✓ ground chicken
• egg
• egg
• matzo meal
• salt
• pepper
• cinnamon
• chicken broth
• rice

Instructions

1. 1 Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.
2. 2 In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
3. 3 In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
4. 4 Ladle into soup bowls and garnish with hard-boiled egg; serve.

By umyum

Ingredients

• ✓ ground chicken
• chicken broth
• quinoa
• vegetable oil
• onion
• garlic
• tomato
• green chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes. Add ground chicken; cook and stir until browned and crumbly, 5 to 7 minutes.
4. 4 Stir cooked quinoa and diced tomatoes into chicken mixture; bring to a simmer and cook long enough for flavors to meld, about 10 minutes more.

By StephR0131

Ingredients

• ✓ ground chicken
• butter
• cayenne pepper sauce
• ricotta cheese
• cooking spray
• pasta shell
• cheddar cheese
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
3. 3 Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
5. 5 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
6. 6 Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
7. 7 Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

By kaid711

Ingredients

• ✓ ground chicken
• green bell pepper
• rice
• onion
• garlic
• black pepper
• salt
• tomato sauce
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tops off green peppers and place peppers in a baking pan. Dice any pepper flesh surrounding stems; set aside. Discard seeds and stems.
3. 3 Mix ground chicken, rice, onion, garlic, black pepper, and salt together in a bowl. Mix in diced peppers.
4. 4 Scoop chicken mixture into the green peppers and cover with tomato sauce.
5. 5 Cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
6. 6 Remove foil and top peppers with mozzarella cheese; continue to bake until filling is cooked through and cheese is golden, about 15 minutes longer.

By DStar

Ingredients

• ✓ ground chicken
• onion
• parsley
• egg
• garlic
• sea salt
• black pepper
• mayonnaise
• all-purpose flour
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
3. 3 Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
4. 4 Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

By Natasha Titanov

Ingredients

• ✓ ground chicken
• cooking spray
• feta cheese
• egg
• panko bread crumb
• carrot
• celery
• garlic
• ranch dressing mix
• buffalo wing sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a large baking sheet with cooking spray.
2. 2 Combine chicken, feta cheese, egg, bread crumbs, carrot, celery, garlic, and ranch dressing mix in a large bowl. Mix evenly until combined. Form mixture into 1/2-inch meatballs and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes; turn meatballs. Continue baking until no cooked through, about 14 minutes more.
4. 4 Transfer cooked meatballs to a large bowl, add Buffalo wing sauce, and gently toss to combine.

By Soup Loving Nicole

Ingredients

• ✓ ground chicken
• onion
• garlic
• taco seasoning mix
• egg
• salt
• pepper
• wheat hamburger bun
• pepperjack cheese
• avocado
• jalapeno pepper
• salsa

Instructions

1. 1 Preheat the outdoor grill to medium-high heat. Lightly oil the grill grate, and position it about 4 inches from the heat source.
2. 2 Mix ground chicken, onion, garlic, taco seasoning, and egg together in a bowl until thoroughly blended. Season with salt and pepper to taste. Divide chicken mixture evenly and form into 4 soft patties.
3. 3 Cook chicken patties on the preheated grill until meat is no longer pink and juices run clear, 5 to 8 minutes per side, depending on thickness. To serve, place each patty on one half of a hamburger bun, top with a slice of cheese, avocado slices, and desired amounts of jalapeño peppers and salsa. Cover with remaining half of bun.

By mwiessner

Ingredients

• ✓ ground chicken
• bread crumb
• french onion soup mix
• bacon
• butter
• onion
• mushroom
• salt
• black pepper
• croissant
• swiss cheese
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
3. 3 Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
4. 4 Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
5. 5 Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
6. 6 Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.

By thedailygourmet

Ingredients

• ✓ ground chicken
• bread crumb
• onion
• garlic
• parmesan cheese
• sea salt
• paprika
• black pepper
• cayenne pepper
• egg

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper into the bowl of a food processor; pulse until blended.
3. 3 Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide and shape mixture into 4 equal patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
4. 4 Cook patties on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the patties should read at least 165 degrees F (74 degrees C).

By Katy B

Ingredients

• ✓ ground chicken
• bell pepper
• olive oil
• onion
• rice
• tomato
• spinach
• italian seasoning
• salt
• black pepper
• asiago cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice tops off peppers and wrap peppers in aluminum foil. Dice any pepper flesh surrounding stems; set aside. Discard stems.
3. 3 Bake peppers in the preheated oven for 15 minutes. Remove from the oven. Remove and discard foil when cool enough to handle.
4. 4 Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook and stir until soft and slightly browned, about 5 minutes. Add chicken; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Add diced peppers and saute until soft, 2 to 3 minutes. Add cooked rice, tomatoes, and spinach; cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff peppers with chicken-rice mixture. Sprinkle with Italian seasoning, salt, and pepper, then Asiago cheese.
6. 6 Return the peppers to the oven and cook until heated through and cheese is melted, about 15 minutes.

By Ellen Trimboli

Ingredients

• ✓ ground chicken
• all-purpose flour
• salt
• vegetable oil
• water
• water chestnut
• green onion
• five-spice powder
• soy sauce
• sugar
• sesame oil
• oil

Instructions

1. 1 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
2. 2 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
3. 3 In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
4. 4 Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
5. 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

By PATTY5

Ingredients

• ✓ ground chicken
• ground pork
• jalapeno pepper
• cilantro
• garlic
• soy sauce
• olive oil
• salt
• black pepper
• burger bun
• ranch dressing
• mayonnaise
• salsa

Instructions

1. 1 Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
4. 4 Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.

By Christy Wandling Van Scoyoc

Ingredients

• ✓ ground chicken
• spaghetti squash
• olive oil
• kosher salt
• black pepper
• onion
• garlic
• spaghetti sauce
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
3. 3 Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
4. 4 While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
5. 5 Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
6. 6 Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

By MCabrera75

Ingredients

• ✓ ground chicken
• parmesan cheese
• egg
• garlic
• parsley
• red pepper flakes
• kosher salt
• black pepper
• olive oil
• butter
• zucchini noodle
• lemon
• parmesan cheese

Instructions

1. 1 Mix ground chicken, 1/2 cup Parmesan cheese, egg, 2 garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into tablespoon-sized meatballs.
2. 2 Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in center, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel.
3. 3 Melt butter in the same skillet; add remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into garlic butter; squeeze in lemon juice. Add meatballs and heat just until warmed through. Garnish with remaining Parmesan cheese to serve.

By AshleyandMark

Ingredients

• ✓ ground chicken
• cilantro
• bread crumb
• onion
• garlic
• salt
• black pepper
• vegetable oil
• peanut butter
• sesame oil
• sugar
• soy sauce
• peanut
• toothpick

Instructions

1. 1 Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
2. 2 Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
3. 3 Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
4. 4 Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.

By Kemberli Paes

Ingredients

• ✓ ground chicken
• cooking spray
• portobello mushroom
• olive oil
• onion
• garlic
• gouda cheese
• tomato
• goat cheese
• parsley
• rosemary
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
2. 2 Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
3. 3 Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
4. 4 Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
5. 5 Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.

By manella

Ingredients

• ✓ ground chicken
• green onion
• egg white
• cilantro
• jalapeno pepper
• sour cream
• chipotle pepper
• salt
• black pepper
• bread crumb
• garlic powder
• vegetable oil
• avocado
• sour cream

Instructions

1. 1 Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
2. 2 Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
3. 3 Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.

By travisd1

Ingredients

• ✓ ground chicken
• garlic
• curry paste
• onion
• green bell pepper
• celery
• carrot
• zucchini
• tomato
• chicken broth
• soy sauce
• salt

Instructions

1. 1 Mash garlic in the bottom of a saucepan. Stir curry paste into garlic; add onion and bell pepper. Cook and stir over medium-low heat until onion is golden, about 5 minutes.
2. 2 Crumble ground chicken into the saucepan; add celery, carrots, zucchini, and tomatoes. Increase heat to medium, cover the saucepan with a lid, and cook until carrots have softened, 7 to 10 minutes.
3. 3 Pour chicken broth and soy sauce over mixture; season with salt. Reduce heat to medium-low, cover with a lid, and simmer for 1 hour.

By Mme Rocha

Ingredients

• ✓ ground chicken
• cooking spray
• buffalo wing sauce
• butter
• honey
• bread crumb
• celery
• green onion
• blue cheese
• egg
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
2. 2 Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
3. 3 Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
4. 4 Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
5. 5 Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

By Nicole McLaughlin

Ingredients

• ✓ ground chicken
• lima bean
• milk
• salt
• olive oil
• onion
• zucchini
• tomato
• cumin
• cayenne pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Place the lima beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.
3. 3 Blend the cooked lima beans and milk together in a blender until smooth; season with salt. Set aside.
4. 4 Heat the olive oil in a large skillet over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11x7-inch baking dish; pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese.
5. 5 Bake in the preheated oven until the top is browned and crisp, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ ground chicken
• cooking spray
• tortilla chip
• tomato
• cream of chicken soup
• green bell pepper
• green chile pepper
• cheddar cheese
• pepperjack cheese
• sour cream
• ground pork
• cheddar cheese
• pepperjack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup Cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork in hot skillet until crumbly and no longer pink, about 10 minutes. Transfer pork to tortilla chips mixture, retaining drippings in the skillet.
4. 4 Cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. Transfer cooked chicken to the pork-tortilla chip mixture; mix well. Pour mixture into the prepared casserole dish; top with 1/2 cup Cheddar cheese and 1/2 cup pepperjack cheese.
5. 5 Bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. Allow casserole to cool 5 to 10 minutes before serving.

By Tawny M

Ingredients

• ✓ ground chicken
• olive oil
• onion
• garlic
• tomato
• kidney bean
• pinto bean
• chipotle chile powder
• brown sugar
• cayenne pepper
• red pepper flakes
• kosher salt
• cilantro

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
2. 2 Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
3. 3 Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.

By Lukas Clary

Ingredients

• ✓ ground chicken
• cooking spray
• panko bread crumb
• egg
• buffalo wing sauce
• garlic powder
• onion powder
• salt
• black pepper
• feta cheese
• buffalo wing sauce
• ranch dressing
• carrot
• celery

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
2. 2 Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
3. 3 Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
4. 4 Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
5. 5 Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

By France Cevallos

Ingredients

• ✓ ground chicken
• sour cream
• blue cheese
• worcestershire sauce
• hot pepper sauce
• celery salt
• paprika
• poultry seasoning
• cayenne pepper
• cooking spray
• hot sauce
• kaiser roll
• iceberg lettuce
• celery

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine sour cream, blue cheese, and Worcestershire sauce in a small bowl; set aside.
3. 3 Combine chicken, 1/4 cup hot sauce, celery salt, paprika, poultry seasoning, and cayenne pepper in a bowl until well mixed; form into four 3/4-inch-thick patties.
4. 4 Cook on the preheated grill until grill marks appear, 6 to 7 minutes; flip burgers. Coat top rolls with cooking spray; lightly toast on grill if desired. Brush cooked side of burgers with 1 tablespoon hot sauce; cook until no longer pink in centers and juices run clear, about 5 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Place 1 lettuce leaf each on bottom rolls; top each with 1 burger, 2 tablespoons blue cheese sauce, 2 tablespoons celery, and top roll.

By Melissa Sweet

Ingredients

• ✓ ground chicken
• olive oil
• taco seasoning
• egg
• cheddar cheese
• milk
• red bell pepper
• shallot
• mushroom
• chive
• jalapeno pepper
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
4. 4 Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
5. 5 Bake in the preheated oven until eggs are set, about 18 minutes.

By Raquel Teixeira