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Lunch recipes - 2017 recipes

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Tangy tomatoes team up with creamy cheese and chili flavor to make plain chicken special

  • Nonstick cooking spray
  • 8 chicken tenderloins
  • 4 tablespoons Velveeta
  • 2/3 cup plain yogurt
  • 1 (10 ounce) can Rotel tomatoes
  • 1/2 teaspoon chili powder
  • 2/3 cup cooked rice (Optional)
  • 1 (15 ounce) can beans (Optional)
  • 1 cup cheese, shredded
  • Fritos, for garnish
4.5/5 (53 Votes)

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Preheat oven to 500 degrees

  • Topping:
  • 2 pounds boneless chicken breasts, cubed (1")
  • 8-10 medium potatoes, cut in 1/2" cubes
  • 1/3 cup olive oil
  • 1 &1/2 tsp salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. paprika
  • 2 Tbsp. garlic powder
  • 6 Tbsp. hot sauce
  • 2 cups fiesta blend cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion
4.6/5 (52 Votes)

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This delicious chicken tetrazzini is so easy to whip up, you'll find yourself making it time and time again for din

  • 1 pound cooked and drained spaghetti
  • 5 chicken breasts, cooked and cubed
  • 2 (10.75-ounce) cans condensed cream of chicken soup
  • 2 1/4 cups water
  • 1/4 cup butter
  • 2 cubes chicken bouillon
  • 1/4 cup shredded Cheddar cheese
4.6/5 (46 Votes)

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Ready in only 30 minutes, this flavorful spaghetti gets a cheesy, chicken enchilada overhaul to switch things up

  • 8 ounces dry Pot-Sized™ Thin Spaghetti, uncooked
  • 1 tablespoon Pure Wesson® Canola Oil
  • 3/4 cup yellow onion, chopped
  • 2 cups cooked chicken, shredded
  • 1 (10-ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 (10-ounce) can mild red enchilada sauce
  • 1 (8-ounce) can Hunt's® Tomato Sauce
  • 1 cup Mexican blend cheese, shredded
4.5/5 (60 Votes)

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Love this recipe for white chicken chili! I substitute turkey when I have leftovers from holidays

  • 1 tablesppon extra light olive oil
  • 1 medium onion, finely chopped
  • 1 (4 ounces) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoon ground cumin
  • 2 (14.5 ounces) cans Bush's Great Northern Beans
  • 1 (14.5 ounces) can reduced sodium chicken broth
  • 1 1/2 cups finely chopped cooked chicken breast
3.8/5 (175 Votes)

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Can be served with cooked noodles or rice

  • 4 chicken breasts (cut into large strips)
  • grated Parmesan cheese to taste
  • 1 sleeve of Toll House butter crackers
  • 16 oz jar Bertolli Alfredo sauce
  • 1/2 cup white wine or sherry
  • 3/4 cup sour cream
  • 4 tbsp olive oil or vegetable oil
4.4/5 (61 Votes)

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A classic from "The Joy of Cooking," with our own additional seasonings

  • 1 whole chicken, 3-7 pounds
  • 1 Tablespoon kosher salt
  • 2 teaspoons poultry seasoning (we like Mouton's which includes ginger)
  • 2 teaspoons paprika
  • 1-3 Tablespoons butter (we use Smart Balance)
4.6/5 (44 Votes)

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Directions 1. Spray inside of 4-quart slow cooker with cooking spray

  • Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 teaspoon Pure Wesson® Vegetable Oil
  • 1/4 teaspoon salt
  • 1-1/4 pounds boneless skinless chicken thighs, cut in quarters
  • 1/4 cup Peter Pan® Creamy Peanut Butter
  • 1/4 cup water
  • 1/2 teaspoon garlic powder
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 pound (2 medium) sweet potatoes, peeled, cut into 1-1/2 inch pieces
  • 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
4.5/5 (54 Votes)

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Asian inspired chicken salad wrap is easy to make when you start with deli purchased chicken salad and add snow pea...

  • 1 pound deli chicken salad
  • 1/2 cup thinly sliced fresh snow peas
  • 1/2 cup crunchy rice noodles (such as La Choy)
  • 1 tablespoon grated fresh ginger
  • 4 sun-dried tomato sandwich wraps
  • 4 tablespoons chopped fresh cilantro
4.5/5 (54 Votes)

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Enjoy this yummy Chili's Southwest Chicken and Sausage Soup copycat recipe from the comforts of your own home!

  • 1/4 cup vegetable oil
  • 1/2 cup diced onions
  • 11/3 cup diced green bell pepper
  • 2 tablespoon diced seeded jalapeño pepper
  • 3 tablespoons fresh minced garlic
  • 4 1/2 cups water
  • 8 teaspoons chicken base
  • 2 teaspoons lime juice
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons ground cumin
  • 2 1/2 tablespoons ground chili powder
  • 4 teaspoons ground paprika
  • 4 teaspoons dried basil
  • 2 teaspoons freshly minced cilantro
  • 11/2 teaspoons ground red pepper
  • 1/2 teaspoons ground oregano
  • 1/2 cup crushed canned tomatillos (see note)
  • 1 (4-ounce) can diced green chilies, drained
  • 2 (15-ounce) cans navy beans or small white beans, drained
  • 1 (15-ounce) can dark red kidney beans, drained
  • 3 pounds diced cooked chicken breast
  • 1 package of plain breakfast sausage links, cut into bite size pieces
  • Shredded cheese and sour cream for garnish (optional)
  • Tortilla chips
4.3/5 (70 Votes)

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Cook garlic in oil for 2 minutes

  • 8 oz Bow Tie pasta
  • 1 lb chicken cut into bite size pieces
  • 1/8 tsp red pepper flakes or to taste
  • 3/4 cup chicken broth
  • 1/2 cup sun dried tomatoes in oil
  • 1/2 cup whipping cream
  • 1/4 cup shredded parmesan cheese
  • 2 cloves of garlic minced
4.4/5 (61 Votes)

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From The Land O' Lakes Recipe Collections Top 50, August 2000

  • 3 Tbsp butter
  • 1/2 tsp garlic powder
  • 6 small new red potatoes, quartered
  • 1 medium onion, cut into 6 wedges
  • 6 4 oz. boneless skinless chicken breasts
  • 10 oz frozen whole green beans
  • salt & pepper, to taste
  • parmesan cheese
  • freshly chopped parsley
4.5/5 (57 Votes)

Any burning questions? Our chefs answer!

Skillet Chicken & Potato Dinner Cheesy Rotel Chicken Casserole