Chicken Main Dishes Recipes with Pictures

Chicken wrapped in Ham & Cheese

A friend of ours from church brought this dish over after Liza’s surgery. It kind of reminds me of a chicken cordon bleu. She said it was a family favorite and it turned out to be a hit with our family as well, including the kids. You can’t beat that.

Chicken wrapped in Ham & Cheese

1 pkg. boneless chicken breasts
Thin sliced cooked ham (Deli style)
Swiss cheese
1 can, cream of chicken soup
8 oz. sour cream
Dash of Worcestershire
8 oz. shredded mozzarella

  1. Slice chicken breasts in half
  2. Wrap a slice of ham around each chicken breast
  3. Wrap a slice of Swiss cheese around the ham
  4. Lay in a 9×13″ glass pan


  1. Mix the cream of chicken soup, sour cream and Worcestershire together and pour over the chicken wrapped in ham and cheese.

Bake at 350º for 1 hour. Take out and spread shredded mozzarella on top of chicken and bake for an additional 10-15 minutes or until golden brown.

The sauce in the dish is great poured over baked potatoes or broccoli. Can be made a day in advanced and can also freeze. This dish makes for wonderful leftovers!

Chicken Cookbook Salads

Chicken Salad

Elizabeth Clark always requests this for Christmas supper at Grandpa Bartholomew’s house.

1 whole chicken
1 medium onion
Miracle Whip
Salt and pepper

Boil chicken until done. Remove skin and bones. Cut or shred chicken (this is easier done when warm). Let the chicken cool. Chop celery and onion and add to chicken. Add Miracle Whip (do not use mayonnaise); salt and pepper to taste. Refrigerate. Best if made the night before.

Chicken Cookbook Salads

Prepare The Day Before Party Chicken Salad

7 C. cooked chicken*
1 tsp. salt
3 1/2 C. celery, diced
2 C. green seedless grapes, halved
3 hard-boiled eggs, optional
1/2 C. blanched almond slices
Crisp bacon pieces, optional

1 1/2 C. Hellmann’s mayonnaise
1/2 C. whipping cream

*BOILED CHICKEN: Get chicken breasts or whole chicken. Cover with water in large kettle. Season with onion powder-garlic powder, poultry seasoning and celery seeds. Bring to boil, then simmer 1 hour. Let cool, then remove from bones and tear breasts into medium chunks or strips.

DRESSING: Mix. Add more mayonnaise if necessary.

Chicken Cookbook Salads

Spinach Chicken Salad

5 C. cooked chicken, cubed
2 C. green grape halves
1 C. snow peas
2 C. packed, torn fresh spinach
2 1/2 C. sliced (u-shaped) celery
7 oz. corkscrew macaroni, cooked and drained
1/2 large cucumber, sliced
3 green onions with tops, sliced

1/2 C. vegetable oil
1/4 C. sugar
2 T. wine vinegar (red wine vinegar)
1 tsp. salt
1/2 tsp. dried, minced onion
1 tsp. lemon juice
2 T. minced, fresh parsley

Put salad ingredients in one big bowl and refrigerate.

DRESSING: Combine in jar. Mix well. Refrigerate. Pour over salad just before serving and toss. Serves 8 to 10.

NOTE: May garnish with mandarin oranges (and mix rest of can in with salad).

Chicken Cookbook Salads

Cranberry Chicken Salad

4 C. cooked chicken, cubed
1 C. Craisins
1/2 C. sliced almonds, toasted in butter
1/2 C. red onion, finely chopped
1/2 C. mayonnaise
1/2 C. celery, chopped

1/2 can (1 C.) whole cranberries
3/4 C. oil
1/4 C. vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. paprika

DRESSING: Mix in blender and serve over chicken salad.

Chicken Cookbook Salads

Chicken Almond Salad

4 C. cooked chicken, diced
1 1/2 C. celery, diced
3 T. lemon juice portions only
1 1/2 C. seedless white grapes
1 – 3 oz. pkg. almonds, toasted
2 small green onions, white
3 hard-boiled eggs, chopped

1 tsp. celery seeds
3/4 tsp. seasoned salt
3/4 tsp. salt
1/8 tsp. pepper
3/4 C. salad dressing
3/4 C. mayonnaise
1/4 C. half and half cream

8 to 10 pineapple rings, or 2 cantaloupes

Combine chicken, celery and lemon juice: chill for 1 hour. Add grapes, almonds, onions and eggs. Combine dressing ingredients. Add to chicken mixture. Salad may be served on lettuce leaf and garnished with pineapple ring, or served in a ring of cantaloupes, or in cantaloupe halves.

Chicken Cookbook Salads

Baked Chicken Salad

2 C. cooked chicken, cubed
1/2 C. chopped, toasted almonds
1/2 tsp. salt
2 T. chopped pimento
1/2 can cream of chicken soup, undiluted
1/2 C. cheese, grated
2 C. celery, chopped
2 T. onion, grated
1/3 C. mayonnaise
2 T. lemon juice
2 C. potato chips, crushed

Combine all ingredients, except cheese and chips. Toss lightly and place in a 1 1/2-quart casserole dish. Sprinkle cheese and chips on the top. Bake in 350º oven for 25 to 40 minutes, until heated through and brown on top.

Chicken Cookbook Main Dishes

Chicken Enchiladas

This is one of Cody’s (my pickiest eaters) favorite recipes.

2 cans chicken (like tuna cans), or your own chicken
2 cans cream of chicken soup
1 – 8 oz. carton sour cream
Monterey Jack cheese, shredded
Flour tortillas

Mix together soup and sour cream in bowl. Divide chicken and roll up equal portions in the tortillas. Place in a greased 9×13″ pan. Pour soup mixture over tortillas. Cover with cheese. Shake on some paprika (just to give it some color). Bake at 350º until cheese is bubbly.

Chicken Cookbook Main Dishes

Creamy Chicken Enchiladas

1 small onion, chopped
1 can cream of chicken soup
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 C. sour cream
1 C. Cheddar cheese
1 C. mozzarella cheese
6 flour tortillas
2 C. chicken breasts, cubed

Sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup mozzarella cheese. Mix well. Place 3 tablespoons mixture on each tortilla; top with 1/3 cup chicken. Roll tightly. Place tortillas seam-side down in a 13×9″ baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 to 25 minutes.

Chicken Cookbook Main Dishes

Chicken Lasagna

2 C. chicken, cooked
1 pkg. lasagna noodles
2 C. cheese, shredded (use a variety including hot pepper cheese)
1/2 C. Parmesan cheese, grated

1/2 C. onion
1/2 C. green pepper
3 T. butter
1 can cream of chicken soup
1 small can mushrooms, drained
1 can water chestnuts
1 small container pimentos
1/2 tsp. basil
1/3 C. milk
1 1/2 C. cottage cheese

Mix the onion, green pepper and butter. Add the remaining sauce ingredients. Layer noodles with chicken mixture and shredded cheese. Put Parmesan cheese on top. Bake at 350° for 1 hour.