Roasted Chicken with Onions, Potatoes, and GravyThis recipe first ran in the May 2005 issue of Cooking Light in a profile of Chuck Williams, founder of Williams-Sonoma, and the magazine editors say that “it's our hands-down best roast chicken.”
Chicken and Sausage JambalayaJambalaya is a classic Creole dish that combines rice with a variety of other ingredients such as tomatoes, onions, peppers and some type of meat or shellfish. This easy one-dish meal features both smoked sausage and shredded rotisserie chicken.
Chicken Tagine with Onions, Honey, and MintTagine (tah-jeen) refers both to this stewlike recipe and the wide, shallow clay pot with a cone- or dome-shaped lid traditionally used to cook it in North Africa. (A Dutch oven will also work.)
Braised Chicken with Baby Vegetables and PeasFalling-off-the-bone tender is what you get when you simmer chicken pieces in a liquid mixture of wine and broth along with herbs and fresh vegetables. Everything cooks together in a Dutch overn for a hearty one-dish dinner.
Chicken and Shrimp PaellaThis easy chicken and shrimp paella is a great way to offer traditional Spanish cuisine for a casual weeknight dinner.
Indian Spiced ChickenGive chicken thighs Indian flavor by cooking them in a mixture of basmati rice, almonds, golden raisins, yogurt, cinnamon and ginger. Before baking the chicken, you can top the casserole with buttered sheets of phyllo dough.
Chicken and Broccoli CobblerMake a savory cobbler for supper by topping a creamy chicken and broccoli mixture with buttered sourdough bread cubes and baking in individual baking dishes or a 2-quart baking dish.
Chicken Marsala TetrazziniTake your tired chicken tetrazzini recipe up a notch by adding the rich flavor of Marsala, chopped prosciutto and baby green peas.
Mexican Chicken CasseroleSatisfy picky kids and hard-to-please husbands with this hearty chicken casserole. The flavors are similar to enchiladas, but you don't have to spend the time filling the tortillas.
Aunt Liz's Chicken Spaghetti CasseroleStock your freezer with this delicious kid-friendly recipe that makes two casseroles. Eat one for dinner and save the other in the freezer for a make-ahead weeknight dinner.
Chicken Tamale CasseroleCorn muffin mix is a quick and easy substitute to give your casserole a Tamale-like flavor. You'll taste a hint of sweet from the cream-style corn and spice from the chopped green chiles.
Chicken Casserole D'IbervilleThis make-ahead casserole received rave reviews from the MyRecipes family. It may take longer to prepare, but it's worth the wait. See the "Kitchen Express" shortcuts if you're pressed for time.
Crispy Chicken-and-Rice CasseroleThis recipe is easy to mix together and can be frozen for up to one month. Let the kids help out with the crushed cornflake cereal topping.
Chicken and Broccoli CasseroleYou'll love this traditional yet low-fat version of Chicken and Broccoli Casserole that's rich, filling, and full of flavor. The main ingredients stay the same: chicken, broccoli, cream of mushroom soup, and Parmesan cheese, but lightened versions take the place of full-fat mayonnaise, whole milk, and heavy cream. These changes trimmed an impressive 218 calories and almost 30 grams of fat per serving–without sacrificing a bit of flavor!
Hot Chicken and Chips RetroThis recipe has a nostalgic appeal that harks back to the 1950s and '60s. If you make it ahead, don't add the baked potato chips until it's time to bake the casserole, or they'll become soggy.
Chicken Tetrazzini With Prosciutto and PeasIn less than an hour, you can create a one-dish dinner that will satisfy the whole family. A hallmark of Southern cooking, this updated main dish stars Alfredo sauce, prosciutto, and Parmesan cheese.
Chicken and Rice Casserole with Spinach and ShiitakesTake the traditional casserole up a notch by adding both flavor and nutrition with spinach and shiitake mushrooms. Pair with a simple green salad, and you've got a make-ahead menu for casual entertaining.
Green Chile-Chicken CasseroleThis Southwestern-inspired casserole incorporates corn tortillas, green chiles, and chicken. You can make-ahead for a large group (the recipe serves 12) or freeze leftovers in single serve containers for weekday lunches.