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This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
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A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!
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Using a deli-roasted chicken from your local grocery store speeds the prep time on this pasta dish with a creamy Marsala wine sauce.
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Diced chicken is combined with cream cheese, cream of chicken soup and mixed vegetables. This tasty, very creamy filling is poured into a pastry-lined pan, covered with a top crust, and baked until the pie is tender and golden.
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Get Spiced Chicken and Grape Skewers Recipe from Food Network
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Get Chicken And Spinach Waldorf Salad Recipe from Food Network
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It's time to meet the food mashup you never even knew you needed.
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It's easy to overcook chicken breasts by traditional methods. This one is real easy, small amount of ingredients, and you pretty much just let the thing poach...
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Get Chicken and Leek Cornish Turnover Recipe from Food Network
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Canned vegetables and a store-bought crust make this chicken pot pie almost as easy as cooking the frozen kind!
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This colorful and creamy rice supper cooks quickly in the skillet, and includes chicken, peas and carrots enhanced with a pleasing roasted garlic flavor.
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This keto version of white chicken chili is a thick, creamy meal with chunks of sauteed and pulled chicken. Great for those cold winter nights!