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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
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Do you need to warm up with a hot bowl of homemade soup, but think you don't have the time?  Don't worry, it only takes 25 minutes to make this comforting and delicious soup.
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Shredded chicken meat is heated up with condensed cream of mushroom soup and crushed butter crackers, and served hot on a bun.
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You will get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon. Topped with olives.
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Ground chicken and onion are simmered in a sloppy joe sauce that gets a spicy kick from Buffalo wing sauce. The addition of Neufchatel cheese and Cheddar gives it a creamy texture similar to your favorite Buffalo chicken dip.
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Get Grilled Vietnamese Chicken Sandwiches Recipe from Food Network
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Get Chicken Bolognese with Penne Recipe from Food Network
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Tangy feta cheese and spinach make a zesty stuffing for chicken wrapped with bacon.
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These pizza pockets are filled with gooey, cheesy goodness.
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Sauteed chicken breast with carrots, broccoli, garlic, and basil. Serve on a bed of angel hair pasta.
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Chicken pot pie casserole, with a hash brown crust replacing the pie crust, is a slightly less-rich version of the classic comfort food.