White Chicken Chili

It’s a one pot meal that you can have on the dinner table in under an hour. The chili is made with a store bought rotisserie chicken, which makes it easy. Always shred the chicken as soon as you get home from the grocery store — it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge. Three chili peppers might seem like a lot but the chili is still relatively mild. The key is to remove and discard the seeds — that’s where most of the heat is — unless, of course, you like a spicier chili, in which case you can save the seeds and stir them in at the end to taste.chili white chicken chili

chili white chicken ingredients

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes


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Baked Buffalo Chicken Dip

All the taste of chicken wings, none of the bones—or greasy mess! The key is to start with rotisserie chicken, not canned chicken. To diced-up rotisserie chicken, Chef John adds cream cheese, blue cheese crumbles, blue cheese dressing, and authentic Buffalo-style hot sauce—plus a couple secret ingredients! It’s all in there! Everything but the chicken bones! This truly is the must-have snack for the game-day buffet

baked buffalo chicken dip


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Apricot-Lemon Chicken

Worthy of a special occasion, the secret to this elegant dish is a sauce made from apricot spread and a little lime juice for tartness. Serve with Orange Kalette Salad for a dinner fit to serve company.

chicken apricot lemon

Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce)

Prep: 4 Minutes
Cook: 14 Minutes

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Roasted Chicken Legs with Potatoes and Kale

For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist. This simple dish will quickly become one of your go-to recipes! So easy but so much flavor.



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