If there is one thing I have established during my time writing these columns, it is that I love chicken.

It is, in my opinion, one of the most versatile proteins out there and it lends itself well to many dishes. However, I believe there are always new recipes to keep discovering.

As such, I am always on the lookout for new chicken recipes to utilize the succulent fowl.

This week, I have three new-to-me recipes to share with you all.

The first is oven baked bites.

These are similar to say popcorn chicken or chicken nuggets. They are little chunks of chicken baked with a cajun-style seasoning.

I tried them for the first time over the weekend, and let me say, my mind was blown.

I absolutely loved the tasty little morsels and the spice level was nice. I devoured them along with a side of roasted potatoes, another favorite of mine.

The chicken being chunked makes for a tender bite each time. Baking them also makes for a healthier alternative to frying.

I also was surprised at the juiciness of the bites. I found them to be juicer than most chicken I have ever eaten, which was a pleasant surprise.

The next recipe I found is chicken stuffing bake. This might surprise you, as it is not actually stuffed chicken. Rather, it is chicken with dry stuffing mix sprinkled over top of it prior to baking.

The result is an interesting one.

It adds a unique texture and slight crunch to the chicken that is not typically present in the baked variety. It also has an interesting flavor that is hard to describe, at least for me.

In the end though, it is definitely a dish worth trying at least once.

The last is Crockpot chicken spaghetti.

I will admit, I am not a huge fan of chicken spaghetti, or any spaghetti for that matter. I used to eat it when I was younger, but I have not eaten the dish in probably a decade or more.

That said, my family does eat spaghetti, and they loved this chicken option.

The addition of Rotel tomatoes to the mix was an interesting concept to me. I also will admit, the dish looked somewhat appetizing to me as well, but my qualms with spaghetti lies in the noodles, so it was a no go for me.

The family enjoyed it though, so that is enough for me to give it my seal of approval. I know there are far more spaghetti enjoyers out there, so maybe this will appeal to you.

Chicken is one of those meats that there are very few wrong ways to cook it. As long as it is not burnt into a charcoal briquet, I think you are good to at least try it.

So, I always strive to find new recipes that greater utilize the fan-favorite protein, and I encourage everyone else to do the same.

The only limit in the kitchen is your imagination, so let it run.

OVEN BAKED CHICKEN BITES

1 pound chicken breast (skinless and boneless)
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons unsalted butter, diced
¼ teaspoon ground pepper
½ teaspoon paprika
1/8 teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon instant chicken stock (optional)
1 teaspoon Italian seasoning

■ Preheat the oven to 420 degrees.
■ Cut chicken into 1-inch cubes.
■ In a small bowl, combine all of the seasonings. Arrange the chicken in a baking dish and sprinkle with the seasoning mix.
■ Drizzle a tablespoon of olive oil and toss the chicken with the seasoning, coating on all sides.
■ Speck the seasoned chicken with butter cubes.
■ Baked the chicken for 16-18 minutes. After 8-10 minutes, stir the chicken with a spoon for even baking.
■ Once done, the chicken should be golden brown. (For crispier bites, switch to broil for the last 2 minutes of cooking.)

CHICKEN STUFFING BAKE

2 pounds boneless skinless chicken breasts, diced in 1-inch pieces
2 cans condensed cream of chicken soup
¼ cup milk
2 boxes chicken stuffing mix
1 ½ cups chicken broth

■ Preheat the oven to 375 degrees.
■ Spray a 9-by-13-inch baking dish with non-stick cooking spray.
■ Cut the chicken into 1-inch pieces. Lay the pieces evenly in the bottom of the baking dish.
■ Season with salt and pepper.
■ In a medium bowl, whisk together the condensed soups and milk. Pour the mixture evenly over the chicken.
■ Sprinkle the dry stuffing mix evenly over the top.
■ Pour the chicken broth over the stuffing mix, making sure to cover as much as possible.
■ Cover the baking dish with foil and bake for 40-45 minutes, until chicken is cooked through. Remove from the oven and let it stand 10 minutes before serving.

CROCKPOT CHICKEN SPAGHETTI

2 boneless chicken breasts
2 cans cream of chicken soup
10 ounce can Rotel diced tomatoes (original or mild)
½ cup diced yellow onion
¼ cup chicken broth or water
2 cups Mexican blend cheese
12 ounces spaghetti, cooked and drained
Salt and pepper to taste

■ Add the chicken broth to the slow cooker and then add the chicken and diced onions.
■ Salt and pepper the chicken to taste.
■ Pour Rotel and cream of chicken soup over the chicken.
■ Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the chicken is done.
■ Shred the chicken and add back to the cooker.
■ Stir in 1 cup of the Mexican Blend cheese.
■ Add the cooked spaghetti to the slow cooker and mix well.
■ Top with the other cup of Mexican Blend cheese.
■ Cover and cook for 15 minutes until the cheese is melted.

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