Search Results (1,739 found)
cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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Prepared spaghetti sauce makes preparing this favorite Italian standby a breeze. Just add chicken, mushrooms, onion, and green pepper and you are on your way! Serve over angel hair pasta.
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This lively salad of grilled chicken, corn, bell pepper, and onion is dressed with a tangy mixture of barbeque sauce and mayonnaise.
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Get I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe from Food Network
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Sauteed mushrooms make a wonderfully savory filling in these chicken rolls sauced with heavy cream.
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Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
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This cold chicken coleslaw salad is wonderful, because you prepare it ahead of time and mix it up just before serving. It's also an easy salad to travel with.
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An easy, creamy chicken soup simmers in the slow cooker all day for a warm and flavorful meal on a cold winter night.
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Chicken cooked with lemon, mushrooms and artichoke hearts gets some zip from a splash of Worcestershire sauce.
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Ultra creamy with cream cheese and cream soup, this crock pot dinner comes together quickly with the addition of chicken and Italian salad dressing mix.
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Very easy recipe. I catered an informal wedding for a friend and this was the main dish. It received rave reviews. Serve with rice medley and salad. Good recipe for working folks.
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A zesty variation on boring old chicken breasts. A great way to please someone who loves spicy food without going to a whole lot of trouble.