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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Succulent chicken strips are sauteed, then simmered with tomatoes in rich PHILADELPHIA Original Cooking Creme, and served with piping hot bow-tie pasta and fresh basil.
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Try this winning combination of baked chicken breasts, mozzarella, and mushrooms. Serve with hot cooked rice or noodles.
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Chicken stewed in a spicy tomato sauce is easy to make and delicious for tacos or tostadas.
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Rotisserie chicken, ready-made pie crusts, and frozen vegetables save prep time in this easy and kid-friendly chicken pot pie recipe.
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
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A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Serve with crusty bread.
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This one-pot soup doesn't take a lot of time, but it sure tastes like it does. Italian sausage, chopped spinach, and orzo pasta combine with green pepper, onions, and garlic, in a chicken broth and tomato soup.
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This is a great recipe for Southern-style chicken and dumplings. It's easy for the kids to help make, too.
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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This Caribbean-inspired chicken marinade spiked with dark rum and cinnamon is quick and easy to make and perfect for summer barbequing.