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I use it to make burgers. This is my adaption of several recipes. Of course it is it has beer in it.

1 lb of ground chicken
1/2 cup panko
1/3 cup beer
2 tbsp onions (dried or fresh, even onion mix works)
2 tsp worcestershire sauce (or any other sauce from the shire, sorry Hobbit Joke)
1 heaping tbsp mustard of your choice
1 egg

Mix all the wet, add in the dry and then mix the chicken in.
Grill these, pan fry them or broil them its all good
Make sure they are cooked to proper temp as it is chicken.

They make great meatballs, and tend to be lighter than beef, depending upon how you mix them. Drop into simmering soups, or brown and use in stir-frys.

One thing you need to remember with ground poultry - you must cook it all the way through. No pink chicken or turkey. The other is that it is lean. It can be used in the same dishes and applications as ground beef, but you may need to add some fat and no medium rare, always well-done.

Forgot to tell - while ground chicken is indeed leaner than ground beef, you don't always need to add fat to make chicken meatballs or croquettes or meatloaf or whatever moist. Diced/grated onion adds extra moisture, so do herbs, bell peppers (these are a nice addition to a meatloaf) and, in case of those chicken-spinach croquettes - spinach. For meatballs and meatloaf, I also add about 1/4 to 1/3 cup of chicken stock (per lb) to the meat mixture, just whipping it with my hand until fully incorporated (my Gran's trick). I never had a dry meatball!

And like Perky and Jerzee have said - definitely cook through, as you would any poultry.

Hmmmmm... Ground chix is kind of bland so you'll have to season it up some but you could use it for:

Chicken Balls - just like meatballs. I'd dice a poblano very finely and include that in the mix.

Chili - Use all the usual seasonings you use for chili but use your ground chix. You might want to let it "clump" together a little so you'll have some pieces larger than others.

Burgers - You can do some chopped onions and peppers, liberal salt & pepper. Make sure you cook these to DONE but not dry. (No pink whatsoever.)

Meat Loaf - I think a rolled meat loaf would be better than a through-and-through meat loaf. You can use slices of provolone. Place a sheet of plastic wrap on the counter. Season up the meat like you would a regular meat loaf, then pat the meat gently to a rectangle on the plastic wrap. Lay in slices of provolone and maybe some chopped sun dried tomatoes, maybe some chopped parsley and a little basil. Using the plastic wrap, roll up the loaf. Place in a roasting pan and cook till done through and through. The cheese will keep the loaf moist.

Oooh! How about larb gai - that delicious thai salad with fish sauce and lime juice. I've never made it myself, but it seems pretty straightforward. Here's a NYT recipe...don't know how good... but let me know if you try! http://www.nytimes.com/2004/10/06/dining/061PREX.html

I make 2 things with ground chicken.

Chicken cutlets-
about 1lb ground chicken, 1 egg, 1/2 cup bread crumbs, small onion grated, salt, pepper, drop of garlic powder, splash of milk.
Mix till combined, form 1/2" thick patties and fry in oil in a non stick pan, about 3-4 min per sides.
Once all are fried, I pour some liquid into the pan (enough to reach about 1/2 way up the cutlets), stock, white wine or even water, if I have capers or olives on hand I chop a few tablespoons up and throw those around the pan into the liquid, cover the pan, turn to low and let simmer for 10-12 min. Serve with a rice or mashed potatoes, also like this cold the next day.

My mom taught me how to make chicken meatballs for soup a while ago, her trick is to cut up some cold butter and mix it into the ground chicken. This gives the fat you need and adds some nice flavor. Always cook the meatballs in a seperate pot so that all of the scum that comes off of the meatballs when boiled doesn't end up in the soup.

I don't do ground chicken, but I definitely do ground turkey. I mostly make meatballs out of it (make sure to heavily season it, otherwise it's a little bland), but I also like to use it in breakfast casseroles. I went on a several month bender making strata in muffin cups, and in addition to kale/spinach and mushrooms, I added ground turkey browned and crumbled, cooked with some chili sauce. Nice lean protein-packed breakfast. Unfortunately, I ate this every.single.day for months and got so burned out that I haven't returned to making it in months.

Ground chicken is great for many uses, I generally use it in combination with ground beef and pork when making meat sauces, or meatballs. It is great on it's own, with some attention. It does need to be spiced up, otherwise it's bland.

The fat content effects 2 major things, one is cohesion the other is taste. You can remedy both of these easily. For cohesion, add an egg, or another type of binder. A good one is a traditional panada (milk and bread), used a lot in force meats/pates. And taste, there are lots of things you can do on this end.

Alan

Oh...see I was going to recommend AGAINST white chili. My hubby tried to sub ground chicken for shredded chicken and it was kind of like eating chili with erasers in it. :P My mom must have wondered WHAT the heck we'd been raving about for so long...

You should also check your label for fat content. Just because it's ground chicken doesn't mean that it's white meat only or that it doesn't contain skin. If it was cheap, it's quite possible it has one/both of those in it, in which case it may be comparable to ground beef as far as fat content.

I'd concur with going an asian route. Makes me think of lettuce wraps and yummy sauces.