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This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce. Top with sliced almonds, if desired.
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The spicy glaze of these chicken wings is a show stopper - made with a tempting combination of chili garlic sauce, soy sauce and a touch of sugar.
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A mixture of elements like boiled chicken, orange juice, pimentos, almonds and creamy soup - refrigerated overnight and baked to completion.
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Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird and it will grill perfectly in 30 minutes. Melissa Rubel rubs the chicken with a simple, Thai-inspired mix of red curry paste, coconut milk, and brown sugar.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken is simple to make, and the dish is even more flavorful if the chicken marinates overnight. Try serving this with a spicy fried rice.
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Chicken is layered with chips, black beans, and Cheddar cheese and topped with blue cheese in this Buffalo chicken version of a nacho bowl.
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Chicken, potatoes, carrot, and cabbage combine to make this hearty soup with a delicious broth that's perfect for a weeknight meal.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Napa cabbage and crispy rice noodles give delightful crunch to this chicken salad in a creamy sesame-ginger dressing.
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A protein-packed, low-fat alternative to normal chicken salad uses fat-free Greek yogurt and low-fat cottage cheese instead of mayonnaise.