Chicken Cordon Bleu by Walter Sandsquish

The popular American schnitzel, baked in a microwave.

Chicken Salad with Pecans and Grapes by Enda Love

FLORA'S CHICKEN AND RICE PUERTO RICAN STYLE by FLORA A. GORDON

THIS RECIPE WAS GIVEN TO ME BY A FRIEND THIS RECIPE IS LONG BUT WELL WORTH THE TIME AND THE EFFORT. MY FAMILY LOVES IT AND WOULD LIKE IT MORE OFTEN, AND IT IS GOOD FOR COMPANY.

Buffalo Chicken Pasta Salad by Sue Britting

This is combination of a few recipes I looked through to make a healthier version of a supermarket deli favorite that is filled with fat and calories. You can use a rotisserie chicken and store shredded carrots to make this even quicker. To make if more filling I take finely shredded romaine lettuce and mix it with the serving of…

Easy Honey Mustard Mozzarella Chicken by Bob Towlson

Easy Chicken Nuggets by Beth Roan

Quick and easy chicken nuggets

Baked Black Pepper & Sour Cream Chicken by "Cheffie Cooks"

Cut up a whole fryer for this easy recipe! Baked and so flavorful.

Baked Cheddar Chicken Spaghetti by "Cheffie Cooks"

Fabulous dinner your family will love!

Baked Lemon Chicken by "Cheffie Cooks"

A favorite any weeknight meal for your family.

Homemade Chicken Soup by Rosemarie

This is one of those wonderful soups that can be made from left over stewed chicken or started completely from scratch, whatever you happen to have on hand that works best for you.

Cheesy Chicken Enchiladas by Penny Hawkins

Easy and delicious.

Oven Fried Chicken Breasts by colleen

Prep very easy!

30-Minute Easy Chicken Pie by Penny Hawkins

This comfort food classic is just 6-ingredients and 30 minutes away!

Chicken A L'Orange by Henry Moline

When I was preparing the Baked Bananas A L’Orange, I thought of the great French classic Duck A L’Orange. Then I got to thinking, if there was a way to put the mid-western flair into it. Simply by replacing the duck and substituting it with chicken. As it turned out, it was quite delicious and very inexpensive as well.

Chicken Faux Gras by Cecelia Heer

Another favorite from Chef Michel Richard. He’s right in the book. It certainly does taste like foie gras, for about one/tenth of the price. Fun to make, too. Here goes….