Type what you have

Ingredients

• ✓ chicken
• penne pasta
• celery
• cranberry
• green onion
• poppy seed salad dressing
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then rinse under cold water until pasta is cold; drain well.
2. 2 Combine penne, chicken, celery, cranberries, and green onions in a large bowl; pour in salad dressing and lemon juice and stir until evenly mixed.

By Danyell

Ingredients

• ✓ chicken
• almond
• mayonnaise
• lemon juice
• black pepper
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-low heat. Cook until golden brown and toasted, shaking frequently and watching carefully, as they burn easily.
3. 3 Mix mayonnaise, lemon juice, and pepper together in a medium bowl until combined.
4. 4 Add chicken, toasted almonds, and celery; toss until just combined.
5. 5 Enjoy!

By Jackie M

Ingredients

• ✓ chicken
• rotini pasta
• mayonnaise
• lemon pepper seasoning
• mustard
• cherry tomato
• pea
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Ingredients

• ✓ chicken
• bacon
• egg
• iceberg lettuce
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ chicken
• honeydew melon
• celery
• grape
• water chestnut
• sour cream
• yogurt
• curry powder
• salt
• pepper

Instructions

1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Ingredients

• ✓ chicken
• mayonnaise
• greek yogurt
• white wine vinegar
• garlic powder
• thyme
• maple pepper
• celery
• pecan
• red onion

Instructions

1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Ingredients

• ✓ chicken
• plain greek yogurt
• mustard
• lemon juice
• honey
• parsley
• dill
• salt
• black pepper
• onion powder
• celery

Instructions

1. 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
2. 2 Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.

By My Hot Southern Mess

Ingredients

• ✓ chicken
• mayonnaise
• black pepper
• garlic powder
• celery salt
• celery
• cashew
• cranberry
• mayonnaise
• bread
• red leaf lettuce
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
5. 5 Enjoy!

By Erin Noel

Ingredients

• ✓ chicken
• pine nut
• spinach
• cherry tomato
• avocado
• corn kernel
• goat cheese
• white wine vinegar
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Ingredients

• ✓ chicken
• mayonnaise
• lemon juice
• honey
• poppy seed
• strawberry
• pecan
• celery
• green onion
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl.
3. 3 Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.

By Tammy Lynn

Ingredients

• ✓ chicken
• vegetable oil
• corn tortilla
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• salt
• pepper

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ chicken
• butter
• saltine cracker

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Dip skinless chicken pieces in melted butter. Coat with crushed saltine cracker crumbs. Place on prepared sheet and bake in the preheated oven for 1 hour.

By Shirley Pope

Ingredients

• ✓ chicken
• lemon
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.
3. 3 Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

By Elliott

Ingredients

• ✓ chicken
• onion
• salsa

Instructions

1. 1 Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.
2. 2 Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

By CorindaRose

Ingredients

• ✓ chicken
• rice
• vegetable blend
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Ingredients

• ✓ chicken
• honey
• mustard
• nutmeg

Instructions

1. 1 In a small bowl, combine the warm honey, mustard, and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerate and let sit for 1/2 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

By Judi J

Ingredients

• ✓ chicken
• onion
• salt

Instructions

1. 1 Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.
2. 2 Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves skin-side down over onion rings.
3. 3 Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ chicken
• salt
• pepper
• paprika

Instructions

1. 1 Wad three pieces of aluminum foil into 3- to 4-inch balls, and place them in the bottom of a slow cooker.
2. 2 Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with salt, pepper, and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
3. 3 Set the slow cooker to High for 1 hour, then turn it down to Low for 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

By 'Cotton' Couch

Ingredients

• ✓ chicken
• water
• chicken bouillon
• egg noodle

Instructions

1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
3. 3 Add egg noodles and cook until tender.

By lori

Ingredients

• ✓ chicken
• cream of mushroom soup
• buttery round cracker
• poultry seasoning
• hamburger bun

Instructions

1. 1 Combine shredded chicken, condensed soup, crushed crackers, and poultry seasoning in a large saucepan over medium heat. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve warm on buns.

By Betsy

Ingredients

• ✓ chicken
• cream of chicken soup
• chicken broth
• biscuit dough

Instructions

1. 1 Gather all ingredients.
2. 2 Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.
3. 3 Cut each biscuit into quarters, and gently stir into the simmering soup.
4. 4 Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.
5. 5 Serve and enjoy!

By ALLIE101

Ingredients

• ✓ chicken
• all-purpose flour
• baking powder
• chicken broth
• egg

Instructions

1. 1 Cover chicken with salted water in a large stockpot or Dutch oven; simmer until cooked through and tender, remove chicken from pot and remove meat from bones. Keep chicken warm while making the dumplings.
2. 2 To make the dumplings: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
3. 3 Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared chicken.

By Lillian

Ingredients

• ✓ chicken
• onion
• carrot
• celery
• peppercorn

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch.
3. 3 Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes.
4. 4 Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.

By Allrecipes Member

Ingredients

• ✓ chicken
• salt
• orange zest
• rosemary
• thyme

Instructions

1. 1 Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
2. 2 Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

By Allrecipes Member

Ingredients

• ✓ chicken
• lemon
• sea salt
• black pepper
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place chicken, breast-side down, in a roasting pan; squeeze juice from 1 ½ lemons over chicken.
3. 3 Combine sea salt and black pepper in a small bowl; rub all over chicken.
4. 4 Roll 2 lemons on a cutting board to soften a bit; pierce several times with a fork then place into chicken cavity.
5. 5 Place the roasting pan in the preheated oven and reduce the oven temperature to 350 degrees F (175 degrees C); bake for 20 minutes. Flip chicken using wooden spoons or tongs; continue baking until chicken is no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).
6. 6 Rest chicken before serving for 10 minutes. Cut remaining 1 lemon into slices. Transfer chicken to a serving dish; garnish with lemon slices and rosemary sprigs. Pour juices from the roasting pan over chicken to make it super juicy.

By Sential

Ingredients

• ✓ chicken
• salt
• pepper
• hot pepper jelly
• butter

Instructions

1. 1 To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. 4 Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

By Angie

Ingredients

• ✓ chicken
• salt
• pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

By Shirley

Ingredients

• ✓ chicken
• stuffing
• broccoli
• chicken gravy
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
3. 3 Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

By mythreesonsnh

Ingredients

• ✓ chicken
• flour tortilla
• cheddar cheese
• monterey jack cheese
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Working with one tortilla at a time, place 2 tablespoons of shredded chicken on one end of the tortilla. Place 1 tablespoon shredded cheese on top of the chicken. Roll to form the taquito, starting at the filled side. Use 2 toothpicks to secure the taquito along the seam. Repeat with remaining ingredients.
3. 3 Open up the air fryer and spray the basket with cooking spray. Place 4 taquitos (toothpicks will be facing up) into the basket, making sure they're not touching, and spray the tops with more cooking spray.
4. 4 Air-fry until the taquitos are brown and crispy to your liking, 5 to 6 minutes. Repeat with remaining taquitos. Remove toothpicks before serving.

By Shelly

Ingredients

• ✓ chicken
• beer
• poultry seasoning
• liquid smoke
• bay leaf
• metal skewer

Instructions

1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max