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A great soup for casual entertaining.
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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Chicken souvlaki is another word for seasoned Greek kabobs and they make a nice appetizer when dipped into homemade tzatziki sauce.
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This low-carb chicken casserole has a base of riced cauliflower blanketed with broccoli, chicken, Alfredo-garlic sauce, and Cheddar cheese.
cooking.nytimes.com
This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Breasts with Walnut Aillade Recipe from Food Network
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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You can make deliciously savory risotto minus the fuss, with roasted pumpkin and sage; the result is a warm, deeply flavorful fall side dish.
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
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I was looking to create an asian-inspired grilled chicken dish, and I happened to think of the flavors of apricot and ginger. They go surprisingly well together...