• 4 large baking potatoes
• 1 medium-size red or green bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter or margarine, melted
• 1 tablespoon taco seasoning mix
• 1½ cups shredded cooked chicken breast (about 6 ounces)
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1 (2¼-ounce) can sliced ripe olives, drained
• 2 tablespoons diced green chiles
• 1 cup salsa
• Sour cream, guacamole, pickled jalapeño, and salsa to pass at the table

Chicken Fajita Loaded Potato

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• 10-12 cups ½-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
• 3 tablespoons Italian seasoning, divided
• 1 tablespoon plus ¾ teaspoon salt, divided
• 2½ teaspoons freshly ground black pepper, divided
• 2 teaspoons fennel seeds, minced
• 1½ teaspoons orange zest, finely grated
• 2 tablespoons olive oil
• 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
• 4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
• 1 pound bulk Italian sausage or 1 pound links, casings removed
• 2 medium onions, chopped (about 2 cups)
• 3 medium celery stalks, chopped (about 1 cup)
• 1½ cups golden raisins or finely chopped dried Turkish apricots
• ½ cup fresh parsley, minced
• 2 large eggs
• 1 quart chicken broth

Festive Roast Chicken with Stuffing

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• 1 rotisserie chicken, cooled, skinned, deboned and chopped
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, finely chopped
• 4 stalks celery, chopped
• 1 jalapeño pepper, fined chopped (or to taste)
• 1/2 red onion, finely chopped
• 3/4 cup raisins, Craisins, or dried cranberries 
• 1 cup grapes, sliced, to taste 
• 1/2 cup mild cheddar cheese, finely shredded
• 3/4 cup mayonnaise, or more as needed
• 1 tablespoon mustard
• pepper
• 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

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• 1 Whole Rotisserie Chicken (purchased or self-prepared)
• 3 cups cooked white or brown rice (your favorite brand)
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 tablespoons butter
• 1 green onion, trimmed and chopped
• 1 can cream of chicken/cream of mushroom soup blended
• 4 oz cream cheese, softened 
• 1 cup sour cream
• 3 tablespoons cilantro, chopped
• 1/2 lime, juiced
• 1 tablespoon salt
• 2 teaspoon pepper
• 1 tablespoon granulated garlic
• 2 cups Mexican blend shredded cheese

Tex-Mex Chicken & Rice Casserole

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• 12 chicken legs
• salt and pepper
• 3/4 cup hot pepper jelly

Spicy Glazed Chicken

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Chile Sauce

• 1/2 cup coarsely chopped fresh peppers, your choice heat level
• 4 finely minced garlic cloves
• 1 teaspoon salt
• 1 cup olive oil
• 1/4 cup white wine vinegar

Glaze:

• 3 tablespoons butter
• 3 tablespoons chopped fresh cilantro
• 2 garlic cloves, minced
• 2 tablespoons hot pepper sauce
• 2 tablespoons fresh lemon juice

Chicken:

• 1/4 cup chopped fresh cilantro
• 1 2-inch piece fresh ginger, peeled, thinly sliced
• 1 large shallot, peeled, quartered
• 3 garlic cloves, peeled
• 1/2 cup Chile Sauce sauce
• 1/4 cup extra-virgin olive oil plus additional for brushing
• 1/4 cup fresh lemon juice
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 3 1/2- to 4-pound chicken, backbone removed, opened flat

Fiery Glazed Chicken

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• 1 (2-2½-pound) fryer chicken, cut into serving pieces
• 3 quarts water
• salt and black pepper to taste
• 1 cup flour
• 2 cups vegetable oil
• 1/4 cup bacon drippings

Port Hudson's Southern-Fried Chicken

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• 3 pounds cubed chicken
• 2 pounds smoked sausage, sliced
• 1/4 cup shortening or bacon drippings
• 2 cups diced onions
• 2 cups diced celery
• 1 cup diced bell peppers
• 1/2 cup minced garlic
• 8 cups beef or chicken stock
• 2 cups sliced mushrooms
• 1 cup sliced green onions
• 1/2 cup chopped parsley
• salt and cayenne pepper to taste
• Louisiana style hot sauce, to taste
• 5 cups uncooked long grain rice

John Folse's Chicken and Sausage Jambalaya

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• 1 onion, chopped
• 1 tablespoon unsalted butter
• 2½ pounds boneless skinless chicken breasts
• 1 quart unsalted chicken broth
• 1½ teaspoons salt
• 1/2 teaspoons. freshly ground pepper
• 24 large hard-cooked eggs, peeled
• 1 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2  tablespoons fresh lemon juice
• Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

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• 1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neck
• Sea or kosher salt to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 1 small, leafy celery rib, diced
• 5 cups water
• 1-1/2 cups white rice, long- or short-grained

Smothered Chicken and Rice

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