92 recipes. Page 4 of 11.
Cooked shredded chicken and corn bake in a cream cheese mixture under crushed tortilla chips and Monterey Jack. This version is a mixed casserole rather than whole chicken breasts under corn. Keep the topping separate until baking so the chips retain more texture.
Two substantial sandwiches combine sliced cooked chicken, avocado, tomato and melting cheese. Slice the chicken thinly and use only as much filling as the bread can hold securely. Each sandwich uses two of the four listed cheese slices.
Chopped romaine, cooked chicken, Parmesan and croutons make four Caesar wraps. Dry lettuce thoroughly and mix the filling shortly before rolling. Ready-to-eat dressing and already cooked chicken keep this an assembly recipe.
Ground chicken wraps around sliced chicken ham and Swiss in this rolled meatloaf. Choose a pan that can hold the substantial loaf with room below the rim. Measure doneness in several chicken areas, since melted cheese alone is not a reliable reading.
Ground chicken becomes small Parmesan-and-breadcrumb meatballs for a plate of creamy fettuccine. Shape the meatballs evenly, cook them fully, then build the garlic sauce in a separate stage. Keeping the meatballs out of the sauce while it thickens makes both components easier to control.
Lime-marinated chicken thighs top cooked rice with corn, red onion and a sour cream dressing. Keep the raw-chicken marinade separate from the cool toppings. Divide the sour cream and Cotija before assembly so each has a measured finishing portion.
Egg noodles are tossed in a reduced broth-and-butter sauce with sliced chicken. This version has no cream in the ingredient list; its coating is lighter than Alfredo. Reserve noodle water before draining so the finished pan can be loosened gradually.
Grilled chipotle-lime chicken fills four burritos with rice, black beans and cool vegetables. Marinate under refrigeration and discard liquid that touched raw chicken. Use cooked rice and ready-to-eat beans for assembly.
Cooked chicken, cheddar and crunchy tortilla strips fill eight skillet-toasted wraps with ranch and chipotle sauces. Divide the ingredients by the listed batch amounts instead of relying on inconsistent cup estimates for chicken strips. Add the crunch just before rolling.