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cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Hearty and delicious chicken quinoa stew with sweet potatoes will keep you warm on a cold night.
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Hash makes a fast brunch or even light supper dish. This variation is made with pulled rotisserie chicken, onion, bell pepper, and plenty of potatoes, and is seasoned with fresh cilantro, chili powder, ketchup, and Dijon mustard.
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A tart lemon-buttermilk dressing heavy with dill coats chicken, celery and lemon penne pasta. This dish serves a capacity crowd, making it perfect for the church picnic.
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This tasty chicken meatball recipe is a nutritious treat for lunch or dinner.
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Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.
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Get Chicken and Dumpling Soup with Quinoa Recipe from Food Network
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These chicken carnitas are easily cooked in an Instant Pot® for a low-effort meal-prep dish that can be enjoyed throughout the week!
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Use the meat from half a store-bought rotisserie chicken, a prepared pie crust, and cream of chicken soup to make a chicken pot pie the easy way.
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Chicken breast meat simmers with just a couple of seasonings in tomato sauce for a super-quick taco filling.
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Buffalo ranch chicken sliders served on Hawaiian buns is easy to make in the slow cooker and requires only 4 simple ingredients.
Ingredients: chicken breast, buns
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I've developed this Asian-fusion recipe over the past 30 years (true teriyaki does not have garlic)in pursuit of the juiciest and most flavorful chicken I can...