Chook Me!

Potluck side dishes to go with BBQ chicken?

I am going to a house warming party. They are supplying the BBQ chicken and I am supposed to bring a side. There is supposed to be quite a few people.

Public Comments

1. Potato Salad or Cole Slaw would both be awesome. Now I'm hungry!
2. Some form of vegatable
3. Any kind of salad is always welcome...potato, macaroni, pasta, green, fruit..... Also, garlic bread or mashed potatoes are always a hit with BBQ. If you can still find fresh corn on the cob that would be awesome. If not, corn bread is good, just make a huge batch!
4. some sort of veggie.
5. I think that cheesy potatoes would be a good side or homemade cole slaw.
6. Coleslaw, Potato Salad, Baked Beans, Corn Bread, etc.
7. Tuna and macaroni its easy just get 5 small cans of tuna, 1 box of pasta shells. 2 celery stalks. Cook the pasta, rinse till cool, take tuna (drained) add mayo a little mustard salt and pepper, cut up celery and add too. mix with shells, if its a little dry you can add some more mayo, more salt and pepper to taste. Also can add pickles, or eggs(sliced on top for nice look), onions. We also put that imitation crab in there too its very good also.
8. How about Mac and cheese. You can make it in the crockpot CROCKPOT MACARONI - CHEESE 1 (16 oz.) elbow macaroni cooked 1/2 lb. velveeta cheese 1 can cheese soup 1/2 stick butter 1 tsp. salt 2 c. milk Combine all ingredients in crockpot. Cook on low for 1 hour, stir. Great for family gatherings.
9. Hey Catherine! This goes great with chicken and is pretty easy to make. It is one of my family favorites. Seasoned Rice 2 1/4 cups water 1 cup long grain rice 1 (1.4-ounce) envelope vegetable soup mix · Coat a medium saucepan with nonfat cooking spray. · Add the water, rice, and soup mix. · Stir the soup until the soup mix is dissolved. · Bring to a boil; reduce heat to a simmer. · Cover and cook for about 20 minutes. Yield: 10 (1/2-cup) servings
10. Here are some ideas & recipes that would be good to take: MANDARIN ORANGE SALAD 1/4 cup almonds, sliced 1 T. plus 1 tsp. Sugar ½ head iceberg lettuce ½ head romaine lettuce 1 cup celery, chopped 3 green onions, thinly sliced 1 (11 oz.) can mandarin oranges, drained Dressing: ¼ cup vegetable oil 2 T. vinegar 2 T. sugar 1 T. parsley, snipped ½ tsp. Salt Dash pepper Dash hot pepper sauce (Tabasco) *Tear lettuce into bite size pieces. Place greens in large plastic bag, add celery and green onions. Fasten bag and refrigerate. *Combine well in a jar: oil, vinegar, sugar, parsley, salt, pepper and Tabasco. Refrigerate at least one hour. *Cook and stir almonds and sugar over low heat until sugar is melted and nuts are coated. Cool on wax paper and break apart. *Pour dressing into greens bag 5 minutes before serving. Add oranges. *Shake bag. Add almonds and serve. *Serves 4-6 ************************************************* SKILLET POTATO SALAD Also known as: GERMAN POTATO SALAD 6 medium potatoes 8 bacon slices ½ cup chopped onion 1 can Condensed Cream of Celery Soup 1/3 cup milk 2 tblsp. sweet pickle relish 2 tblsp. vinegar ½ teas. salt 1 or 2 hard boiled eggs Cook potatoes in jackets until tender, peel, dice, and keep warm. (Can also use canned potatoes.) Fry bacon until crisp. Remove from skillet, drain and crumble. Pour off all but about 4 tblsp bacon fat, add onion and cook just until tender. Blend in soup, milk, relish, vinegar, and salt. Cook until mixture comes to a boil. Gently stir in warm diced potatoes and all but 1 tblsp. bacon. Heat thoroughly. Pour in serving bowl. Sprinkle remaining bacon over top & garnish with parsley and wedges of hard boiled egg. Can be served hot or cold. ********************************************************* AMISH MACARONI SALAD INGREDIENTS •2 cups uncooked elbow macaroni •3 hard-cooked eggs, chopped •1 small onion, chopped •3 stalks celery, chopped •1 small red bell pepper, seeded and chopped •2 tablespoons dill pickle relish •2 cups creamy salad dressing (e.g. Miracle Whip) •3 tablespoons prepared yellow mustard •3/4 cup white sugar •2 1/4 teaspoons white vinegar •1/4 teaspoon salt •3/4 teaspoon celery seed DIRECTIONS 1.Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. 2.In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving. **************************************** Broccolli Salad: Mix together 2 heads of broccolli, cut into bitsize pieces 1/2 lb bacon crisped and crumbled 1 med red onion 1 cup shredded chedder cheese mix 1 cup of miracle whip with 1/2 cup sugar and 1 tablespoon vinegar put this dressing on salad 1-2 hours before serving. It doesn't sound like it would be good but it is :)
11. How about some baked beans. And you don't even have to bake them yourself. Just get either a #10 can (restaurant sized) or several cans of regular sized Bush's baked beans, add some crumbled bacon to them and heat them in a crockpot for the party. They go great with BBQ chicken too!
12. Deviled eggs are usually a hit. green bean casserole baked or BBQ beans sweet potato casserole fruit plate Waldorf salad
13. roasted veggies scalloped potatoes macaroni salad potato salad mac and cheese
14. pasta salad and garlic bread! yum yum
15. Coleslaw - I am very picky about coleslaw but this recipe is delicious 1 large head cabbage, finely chopped 1/2 Cup shredded carrot 2 Tbsp minced onion 1/2 Cup Mayo 1/4 Cup buttermilk 1/4 Cup milk 1 1/2 Tbsp white vinegar 2 1/2 Tbsp lemon juice 1/3 Cup sugar 1/2 tsp salt 1/8 tsp pepper Combine sugar, salt, pepper, milk, buttermilk, lemon juice, & vinegar in bowl; beat until smooth. Add cabbage, carrot, & onion, mix well. Cover & refrigerate at least 2 hours before serving. Baked Beans – Easy but better than other more complicated recipes ¼ lb bacon 1/3 cp onion, diced 1/3 cp green bell pepper, chopped 1 can Bushs Baked Beans – Original Recipe Chop up the bacon to ½” pieces. Fry till crispy, drain. Add onion and green pepper. Stir fry 5 min over med-low. Stir in the beans and simmer at least 30 minutes or preferably a few hours. You can combine this in a crock pot and keep it hot on low for several hours. I like to do it all in my Dutch Oven. People go crazy for it when I take it to a pot luck and several people I know request that I make it for them. The secret is that I use Bushes beans and not any other brand. Their commercials are right, they are better! Garden Spaghetti Salad 4 oz spaghetti noodles – broken in half (2 cps cooked) 1 cp corn, frozen or canned 1 cp lima beans OR cucumber, chopped 1 med tomato, seeded and chopped 1/3 cp green onion, sliced 1 tsp parsley 3 Tbls bacon bits 1/2 cp Italian dressing Cook spaghetti, rinse in cold water and drain well. In a large bowl combine the corn, lima beans/cucumber, tomato and green onion. Add the spaghetti noodles and toss with parsley, 2 Tbsp bacon bits and Italian dressing. Toss gently. Toss right before serving as the dressing tends to drain to the bottom of the bowl if it sits for long at all.
16. GREEN BEAN CASSEROLE 30 ounces green beans, canned, drained * 10 3/4 ounces Cream of Mushroom Soup 3/4 cup milk 2 3/4 ounces French-fried onions 1/8 teaspoon pepper Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more. Cooks Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.
17. Here is an awsome Potato Salad recipe that is easy to make. http://www.wildhogsmokers.com/index.php/cook-book/72-ranch-potato-salad