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From All Recipes Magazine

  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup chopped onion
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. celery seed
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 2 (9-inch) unbaked pie crusts (can use prepared, refrigerated pie crusts)
4.5/5 (6 Votes)

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This is a wonderful recipe, rich and full of flavour but not too spicy

  • 4 skinless chicken thigh cutlets
  • 2 tbsp cooking oil
  • 2 tbsp fish sauce
  • 1 medium onion, sliced
  • 3 cloves garlic, sliced
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup light soy sauce
  • 2 tbsp palm sugar, grated (or brown sugar)
  • 1/4 - 1/2 cup water
  • Juice from 1 lime
  • Lime wedges to garnish
4.5/5 (6 Votes)

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1. Mix all the ingredients of Marinade in a big bowl, stir well

  • 1 tablespoon scallions, chopped finely
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoon water
  • 1 tablespoon rice wine
  • 1/4 teaspoon baking soda
  • 1 tablespoon dark soya sauce
  • 1/2 teaspoon chicken bouillon
  • 1/4 teaspoon pepper salt
4.4/5 (16 Votes)

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Cream cheese and pesto stuffed chicken breast

  • 4 Boneless, skinless chicken breasts
  • 1 8 oz package of cream cheese (whipped or regular)
  • 1 8 oz package of pesto
  • Salt, to taste
  • Pepper, to taste
4.4/5 (16 Votes)

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In a large pot, melt butter over medium high heat

  • 2 cup chicken, cooked and diced
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh broccoli florets, chopped
  • 1/4 cup all purpose flour
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk (I used skim)
  • pinch of crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 package pie crust (I used Pillsbury), thawed
4.4/5 (16 Votes)

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Emeril Lagasse Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Essence (Emeril's Creole Seasoning):
  • 1/2 cup all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms (cremini, oyster, shiitake)
  • 3/4 cup dry Marsala
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives, for garnish
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Yield: about 2/3 cup
4.1/5 (25 Votes)

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Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey

  • Crust:
  • 2 cups Gold Medal® all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • Filling:
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
4.4/5 (16 Votes)

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Cooking Light Recipe Calories: 292 Fat: 8g Saturated fat: 1

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground red pepper
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1/3 cup uncooked couscous
  • 3/4 teaspoon kosher salt
  • 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
  • 1/2 cup coarsely chopped fresh basil
  • 2 teaspoons grated orange rinds
4.4/5 (7 Votes)

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Lay a couple of chicken breasts in bottom of crockpot

  • 6 boneless chicken breasts (frozen/thawed)
  • 2 T melted butter
  • 1 pkg. Good Season Italian Dressing
  • 1 can of Cream of Mushroom soup
  • 1 pkg. 8 oz cre4am cheese (cubed)
  • 1 T dry onion flakes
  • 1 bag of egg noodles
  • Salt and Pepper
4.4/5 (17 Votes)

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When I see Wild-Caught Sockeye Salmon, I splurge and buy it

  • 1/4 Pure Maple Syrup (not pancake syrup)
  • 2 Tbsp. bourbon
  • 1 Tbsp. unsalted butter
  • 1 tsp. cider vinegar
  • 4 boneless, skinless Alaskan salmon fillets (6 oz. each)
  • Salt and black pepper
4.1/5 (31 Votes)

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This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over

  • 1 pound lean boneless sirloin (trimmed of fat and gristle) or 1 pound bottom round steaks, in one piece (trimmed of fat and gristle)
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons butter
  • 1/2 medium onion, thinly sliced
  • 1/2 tablespoon flour
  • 1/2 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
  • 1/4 cup dry white wine
  • 1 teaspoon tomato paste (optional)
  • 1/2 tablespoon minced onion
  • 1/4 lb mushroom, thinly sliced
  • 1 tablespoon dry white wine
  • 1/2 cup sour cream, warmed
4.4/5 (9 Votes)

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1. Cover and boil the spinach in one inch of water until completely wilted

  • Stuffed Shells with Rotisserie Chicken
  • Ingredients
  • 10 oz. bag spinach
  • 1 or 2 rotisserie chickens
  • 12 oz. jumbo shells
  • Cheese Filling
  • 2 lbs. ricotta cheese, part-skim
  • 2 cups Parmesan cheese, grated
  • 2 cups mozzarella cheese, shredded
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • Sauce
  • 2 pints heavy cream
  • 3/4 teaspoon chicken bouillion powder
  • 2 garlic cloves, minced
  • 1 1/2 cups Italian cheese, shredded
  • salt & pepper, to taste
  • 1 cup Parmesan cheese, grated (for the topping)
3.8/5 (10 Votes)

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Stuffed Shells with Rotisserie Chicken Chicken Pot Pie IX