Game-Winning Drumsticks

Ingredients

• 15 chicken drumsticks
• 1 3/4 cups Swanson® Chicken Stock
• 1/2 cup Dijon-style mustard
• 1/3 cup Italian-seasoned dry bread crumbs

Directions

1. Place the chicken in a single layer into a 15x10-inch disposable foil pan.
2. Stir the stock and mustard in a small bowl. Pour the stock mixture over the chicken and turn to coat. Sprinkle the bread crumbs over the chicken. Cover the pan and refrigerate for 4 hours.
3. Bake at 375 degrees F for 1 hour or until the chicken is cooked through. Serve hot or at room temperature.

Spicy Hot Chicken Legs

Ingredients

• 12 chicken drumsticks
• 1 (5 ounce) bottle hot red pepper sauce
• 1/4 cup butter, cubed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper to taste
• 1 1/2 cups blue cheese salad dressing

Directions

1. Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

Chicken Salad Sandwiches

Ingredients

• 1/3 cup seedless red grapes, cut in half
• 1/4 cup finely sliced celery
• 2 tablespoons finely chopped onion
• 2 tablespoons dried cranberries
• 2 tablespoons golden raisins
• 1/3 cup reduced-fat salad dressing
• 2 tablespoons sliced natural almonds
• 3 leaves lettuce
• 6 slices multigrain bread, lightly toasted
• 1 (12.5 ounce) can HORMEL® Premium Chunk Breast of Chicken, drained

Directions

1. In large bowl, combine chicken, grapes, celery, onion, cranberries, raisins and dressing. Stir until well combined. Cover; refrigerate at least 1 hour.
2. Stir almonds into chilled chicken mixture.
3. Place lettuce on each of 3 slices bread. Top each with chicken mixture and remaining slices bread.

White Chicken Chili

Ingredients

• 1 medium yellow onion, chopped
• 6 cups water
• 1 teaspoon lemon pepper
• 2 teaspoons ground cumin
• 1 (15 ounce) can hominy, drained
• 1 (15 ounce) can Great Northern beans, drained and rinsed
• 1 (7 ounce) can white corn
• 1 tablespoon light olive oil
• 2 (10 ounce) cans HORMEL® Premium Chunk Breast of Chicken
• 6 HERB-OX® Chicken Flavored Bouillon Cubes
• 1 (4.25 ounce) can CHI-CHI'S® Diced Green Chilies, drained

Directions

1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add onion. Cook 4 to 5 minutes or until softened. Add water, chicken, bouillon, cumin and lemon pepper. Bring to a boil; reduce heat to medium-low. Cover. Simmer 5 minutes.
2. Add hominy, beans, corn and chiles to saucepan. Cook 10 to 12 minutes or until hot and flavors are blended. Top with crushed tortilla chips and shredded cheese, if desired.

Southwest Chicken Pie

Ingredients

• 2 unbaked pie crusts
• 1/4 (8 ounce) package shredded Cheddar cheese
• 1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 cup uncooked instant rice
• 1 (15 ounce) can black beans, drained
• 1 cup cooked corn
• 1 (2.25 ounce) can sliced black olives, drained
• 1 cup sour cream
• 3/4 cup prepared salsa
• 3/4 (8 ounce) package shredded Cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
3. In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
4. Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
5. Allow the pie to sit for 10 minutes before serving

Apricot-Glazed Chicken

Ingredients

• 1 1/2 tablespoons butter
• 4 skinless chicken thighs
• 1/2 onion, sliced
• 1 (15 ounce) can apricot halves, drained
• 1 tablespoon chili sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper

Directions

1. Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
2. Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Beer Can Chicken

Ingredients

• 1/3 cup brown sugar
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 (12 fluid ounce) can beer
• 1 (3 pound) whole chicken

Directions

1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
3. Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.