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Wait until you try this fabulous Cheesy Chicken and Wild Rice Casserole

  • CHEESE SAUCE:
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and diced
  • 2 tablespoons fresh garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 2 cups steamed white rice
  • 16 ounces prepared wild rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic salt
  • 4 tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 cups cheddar cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded for topping
5/5 (2 Votes)

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Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium heat

  • CASSEROLE
  • 2 tablespoons butter
  • 1/4 cup sliced green onions
  • 1/3 cup All Purpose Flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can ready-to-serve chicken broth
  • 1/2 cup milk
  • 2 cups cubed cooked chicken
  • 1 cup frozen Baby Sweet Peas
  • TOPPING
  • 1 1/2 cups water
  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 1/4 cups potato flakes
  • 3/4 cup milk
  • 1 egg
  • 2 tablespoons chopped green onions
  • Paprika, if desired
3.7/5 (3 Votes)

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This glaze is very simple to make, and it's very tasty

  • 3 tablespoons mirin (or vermouth)
  • 1 tablespoon rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoon honey
  • 1 teaspoon finely chopped, peeled ginger root
  • 2 teaspoons wasabi paste
  • Nonstick vegetable spray oil
  • 2 salmon fillets (4 to 6 ounces each)
5/5 (2 Votes)

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1. Combine shredded chicken and 2 Tbsp

  • 1 3/4 C. Cooked shredded chicken
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1/2 C. Shredded cheddar cheese
  • 1 C. Milk
  • 1 can (8 oz.) dinner crescent rolls
4.5/5 (41 Votes)

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Chicken pot pie without the pot

  • 1 tablespoon vegetable oil
  • 1 1/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried thyme leaves
  • 1/8 teaspoon pepper
  • 2 cups fresh carrots, sliced, about 4 medium carrots
  • 2 cups frozen southern-style diced hash brown potatoes
  • 1 (12-ounce) jar chicken gravy
  • 1 cup frozen sweet peas
  • 1 (12-ounce) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky original biscuits
  • 1/2 teaspoon garlic powder
4.5/5 (41 Votes)

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Jamaican brown stew chicken is a sweet, tangy, sticky caribbean chicken recipe that is made all the time in Jamaica...

  • 1 pound whole chicken, chopped up
  • 3 tablespoons mushroom soy sauce
  • 2 cloves garlic, minced
  • 2 stalks green onion, finely chopped
  • 2 teaspoon garlic powder
  • Salt to taste
  • 2 teaspoons black pepper
  • 2 tablespoons ketchup
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 cups water
4.5/5 (41 Votes)

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This chicken and rice casserole is an easy and quick weeknight meal

  • 4 tablespoons butter
  • 1 medium onion, chopped (about 1 cup)
  • 4 garlic cloves, chopped
  • 1 teaspoon seasoning salt
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons all-purpose flour
  • 3 1/2 cups chicken stock
  • 3 1/2 cups milk
  • 1 1/2 cups uncooked long-grain rice
  • 3 cups cooked chicken, cubed (I use Rotisserie)
  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 cup cooked crumbled bacon
4.2/5 (69 Votes)

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Crock Pot Beef Stew is the holy grail of set-and-forget recipes

  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 4 potatoes, diced
  • 5 carrots, sliced
  • 1 stalk celery, chopped
  • 4 tablespoons tomato paste (optional)
4.4/5 (56 Votes)

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INSTRUCTIONS Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick co...

  • INGREDIANTS
  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly slice
  • 1 cup marinara sauce
  • fresh basil for topping
4.6/5 (34 Votes)

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Our family of five enjoys trying different ethnic cuisines

  • 1 package (8 ounces) manicotti shells
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 1 small onion, diced, divided
  • 1 can (4 ounces) chopped green chilies, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup salsa
  • 2/3 cup milk
4.6/5 (34 Votes)

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One bite of these moist pork chops smothered in a cream sauce is guaranteed to have you smiling from ear to ear!

  • 4 pork chops
  • 1 can cream of mushroom soup
  • 4 potatoes, sliced thin
  • 4 tablespoons margarine, cut into pieces
  • 1 can milk (measured in soup can)
  • Salt and pepper to taste
4.6/5 (33 Votes)

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RINSE AND PAT DRY ALL THE CHICKEN BREASTS

  • 4 CHICKEN BREASTS
  • CANADIAN BACON OR HAM
  • PEPPER JACK CHEESE
  • 1- 16 OUNCE JAR OF ALFREDO SAUCE
  • 1 CUP SEASONED BREAD CRUMBS ( MORE IF NEEDED )(I USE LA ROMANELLA )
  • 1 TBSP MILK
  • 1 EGG
4.4/5 (53 Votes)

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CHICKEN CORDON BLEU WITH ALFREADO II Cheesy Chicken and Wild Rice Casserole