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Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
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Cooking rice in broth instead of water ensures fabulous flavor and delicious results.  Try it- we bet you'll never cook rice with water again!
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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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Chicken breasts are poached in chicken broth, soy sauce, and lime peels; then shredded, and added to a cilantro, shallot, lime juice, sugar, and garlic dressing. (Anchovy paste is optional.) Serve in a wrap or over your favorite green salad.
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A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
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This Mediterranean rice pilaf is sweetened with pistachios and raisins; it's a great side with lamb, chicken kebabs, or other meat dishes.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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Chock full of chicken, carrots and green onion, this creamy rice dish is made special with a mixture of Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, Campbell's® Condensed Chicken Broth and Parmesan cheese.
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Onions, carrots, celery and potatoes are cooked in chicken broth before grated cheddar cheese and crumbled bacon are added to this hearty winter soup.
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Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.
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Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
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This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!