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cooking.nytimes.com
Americans are a wing-loving people The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl These can be made on the grill or in the oven.
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Chicken breast meat simmers to slow-cooked tenderness with chunks of pumpkin, garbanzo beans, tomatoes, and autumn spices for a stew that will warm you up.
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Make plenty of this cheesy chicken and rice dish, as leftovers reheat well.
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Stuffed chicken baked inside out, as cornbread dressing makes a nest for fowl and sauce.
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An easy version of a south-of-the-border classic, chilaquiles, this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives, and cheese.
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Lots of garlic butter and Parmesan guarantee intense flavor in this baked chicken.
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Skinless chicken thighs simmer for hours in a creamy wine sauce made with mushrooms and olives. Serve over hot cooked rice.
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This tangy-sweet baked chicken is simply seasoned and cooked, quick from start to delicious finish.
Ingredients: bone, honey, mustard, basil, paprika, parsley
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Get South-Of-Something Chicken Recipe from Food Network
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Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
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This is our favorite use for alfredo sauce yet.