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Tender asparagus and tarragon add a delicate note to this almond-topped casserole.
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These sandwiches-on-the-go are a full meal deal: grilled or fried chicken, tomatoes, lettuce and rice pilaf in a creamy ranch dressing snugly wrapped in a warm tortilla.
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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.
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Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.
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This simple, quick one-pot chicken vegetable noodle soup is too easy to taste this amazing.
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Mushrooms simmer in a creamy Alfredo sauce with tortellini pasta and chunks of chicken.
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This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home.
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Skinless, boneless chicken breasts are simmered in a garlic-infused creamy sauce made from coconut cream, onions, and spices. Serve over hot cooked rice.
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These sandwiches--tortillas wrapped around chicken, fresh vegetables, canned oranges and pineapple and a sprinkling of cashews--are a great meal on the run.
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Chef John's recipe for chicken Marsala with mushrooms is quick, simple, and delicious.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)