Compiled by Gayle Lewis | Photos by Galen Ludwick Harris

Chicken is a mealtime favorite: it’s versatile, family-friendly and good for you. Chicken is a great source of protein with the bonus of being low in fat and calories, especially if you don’t eat the skin.

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CRISP OVEN-FRIED CHICKEN
    1½ cups instant potato flakes
    1     Tbsp seasoning salt
    ¼     teaspoon pepper
    ½     teaspoon paprika
    ¼     teaspoon garlic powder
    ¼     cup butter, melted
    1     egg, beaten
    1     Tbsp water
    3     pounds chicken – thighs, legs, breasts

Preheat oven to 400 degrees. In large bowl, combine potato flakes and spices. Stir in butter and mix well. In medium bowl, combine egg and water. Dip chicken in egg mixture then roll in flake mixture. Bake covered for 1 1/2 hours or until tender. Uncover the last 10 minutes for the chicken to brown.

Submitted by Rita Norris, Gambier

CHICKEN FRUIT SALAD
    1     cup uncooked shell macaroni
    1½     cups cooked, chopped chicken breast
    1     Tbsp sweet onion, finely chopped
    ½     cup seedless green grapes, halved
    ²⁄³     cup Granny Smith apple, peeled and chopped
    3     Tbsp lemon juice
    1     Tbsp water
    ¼     cup pecans, chopped
    ½     cup mayonnaise
    ½ cup whipped topping

Cook macaroni al dente. Drain, rinse in cold water. Dip apples in lemon and water mixture to keep from turning brown. Shake off excess lemon juice and place in a large bowl. Combine all ingredients except whipped topping. Cover and refrigerate a minimum of 3 hours to blend flavors. Just before serving fold in whipped topping.

Submitted by Nancy Daugherty, Cortland


BUFFALO CHICKEN DIP
    3     12.5-ounce cans chicken
    8     ounces cream cheese
    1     cup Red Hot
    1     cup ranch dressing
    1     cup Cheddar cheese, shredded

Mix all ingredients in a slow cooker. Cook on low until hot, stirring occasionally. Serve with chips of choice and celery sticks.

Submitted by Kelly Moricca, Gahanna

WILD RICE CHICKEN SUPREME
    1     6-ounce package Uncle Ben’s Original Long Grain & Wild Rice
    ¼     cup butter
    ¹⁄³     cup chopped onion
    ¹⁄³     cup flour
    1     teaspoon salt
        dash black pepper
    1     cup half and half
    1     cup chicken broth
    2     cups cubed, cooked chicken
    ¹⁄³     cup diced pimento
    ¹⁄³     cup chopped fresh parsley
    ¼     cup chopped slivered almonds

Preheat oven to 400 degrees. Cook contents of rice and seasoning packet according to package directions. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice. Pour into a greased 2-quart casserole dish. Bake uncovered for 30 minutes. Serves 6 to 8.

Submitted by Brenda Huffman, Piqua

CHICKEN MARSALA
    ¼     cup flour
    ½     teaspoon salt
    ¼    teaspoon black pepper
    ½     teaspoon dried oregano
    4     boneless, skinless chicken breasts
    4     Tbsp butter
    4     Tbsp olive oil
    1     cup fresh mushrooms, sliced
    ½     cup Marsala wine
    ¼     cup cooking sherry
In a shallow dish, mix together flour, salt, pepper and oregano. Coat chicken breasts in flour mixture. In a large skillet, melt butter and add oil over medium heat. Place chicken in skillet and lightly brown. Turn chicken and add mushrooms. Pour in wine and sherry. Cover skillet and simmer chicken 10 minutes until no longer pink and juices run clear. Turn chicken again during 10-minute cooking time.

Submitted by June Henry, Perrysburg


ARTICHOKE CHICKEN
    1     14-ounce can water-packed  artichoke hearts, drained, chopped
    ¾     cup grated Parmesan cheese
    ¾     cup mayonnaise (NOT reduced-fat or fat-free) dash garlic powder
    4     boneless, skinless chicken breasts

Preheat oven to 375 degrees. In a bowl, combine artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11 x 7 x 2 baking dish. Spread artichoke mixture over chicken. Bake 30 to 35 minutes or until the chicken juice runs clear. Serves 4.

Submitted by Karen Howell, Vermilion