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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. A simple, kid friendly weekday casserole with a Mexican flair.
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Get Chicken, Broccoli and Cheese Casserole Recipe from Food Network
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Get Chicken Burgers Recipe from Food Network
cooking.nytimes.com
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them
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Chicken sauteed with garlic is tossed with tomatoes and delicate angel hair pasta in a broth mixture, and served with Parmesan cheese.
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Get Famous Old Town Carnitas with Naga Serpent Salsa Recipe from Food Network
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The choice of fruits for this delicious salad are wonderful - mango, pineapple, and mandarin orange. The mayonnaise/sour cream dressing has a splash of coconut extract which goes perfectly with the chicken, the fruit, and the tropical theme. Makes six servings.
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Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again.
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If you are tired of tomato based pasta, try this one. Asparagus and chicken are tossed with penne pasta.
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Chicken, corn and rice in broth are seasoned with chili powder and garlic powder and served with a squeeze of lime in this quick soup.
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Noodles are topped with chicken and broccoli, then baked in a casserole with a white sauce and 2 kinds of cheese. This is an easy to make recipe that is great for potlucks, church gatherings, holidays, or outside gatherings.