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A baked chicken and zucchini dish, made with cooked chicken breast meat and prepared crescent roll dough, is a tasty, easy meal when you have a lot of zucchini. Honey mustard adds a sweet zing.
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These cheesy chicken pockets are made of phyllo dough filled with three kinds of cheese, chicken, and a dash of hot sauce. They are a perfect finger food for parties.
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No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Get Paella Valenciana Recipe from Food Network
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Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network
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Get Mannish Water Recipe from Food Network
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This classic chicken pad Thai recipe is an authentic dish made simpler than most other recipes and full of fresh vegetables. Garnish with Thai basil and peanuts if desired.
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This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Tamales Recipe from Food Network
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Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping to create the ultimate keto comfort food.