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Egg noodles baked with cheese, chunks of chicken, sour cream, mushroom soup and onion and topped with crushed buttery crackers.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple marinade of Greek olive oil, lemon, oregano, and cinnamon give this fried chicken a delicious Greek flavor. Compliment your chicken with some boiled kale, spinach, or string beans seasoned with olive oil, lemon juice, and salt. Or, use the same oil to make french fried potatoes.
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.
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Get Rigatoni with Chicken Thighs Recipe from Food Network
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Use a prepared double-crust pie pastry to help achieve this easy, beginner-friendly pot pie your family will love.
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This keto buffalo chicken omelette is a hearty breakfast that serves one person, but it can easily be scaled to feed more people.
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Get Prosciutto-Wrapped Chicken Breast Recipe from Food Network
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Lemon-Herb Chicken Recipe from Food Network
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Chef John's version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
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Brie, white wine and julienne vegetables are gently cooked in a veloute sauce in this elegant soup. Serve garnish with chives or scallions.