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Cooked chicken and rice get a makeover in this easy casserole made with broccoli, water chestnuts, mushrooms, and Cheddar cheese. This freezes wonderfully, too!
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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.
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Get Skillet Pork and Potatoes Recipe from Food Network
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This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot(R) and perfect for dinner on a chilly day.
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Get Pork Saltimbocca with Peas Recipe from Food Network
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Get Italian Wedding Soup Recipe from Food Network
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Get Cast-Iron Skillet Provencal Pork Chops and Potatoes Recipe from Food Network
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Get Pasta with Escarole, White Beans and Chicken Sausage Recipe from Food Network
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Get Pasta e Fagioli Recipe from Food Network