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This creamy chicken Florentine casserole combines tender pieces of chicken, fresh spinach and a rich, creamy sauce, all baked to perfection with a golden, cheesy crust.
This creamy chicken Florentine casserole combines tender pieces of chicken, fresh spinach and a rich, creamy sauce, all baked to perfection with a golden, cheesy crust.
Place all ingredients except oregano, salt and pepper in a slow cooker lined with a slow cooker liner and cook on low heat for 6 hours. Before serving add in oregano and adjust the seasonings with ...
Potato dumplings with a filling of onions and pork or bacon. Kugel: Ashkenazi Jews, Europe A pudding or casserole made from egg noodles or potatoes. Kugelis: Lithuania: Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish. Latka: Eastern Europe: In Ashkenazi cuisine, a potato pancake made with grated potato. Lefse: Norway
Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s Hotdish – Casserole from the American Upper Midwest – typically contains a starch , a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
Add the chicken breasts to a 6-quart slow cooker, sprinkle over the green beans and mushrooms. Set aside. On the stove-top, set a non-stick pan to medium-high heat.
The Mediterranean diet is a concept first invented in 1975 by the American biologist Ancel Keys and ... potato 100 g., cooked pasta 50–60 g., vegetables 100 g ...
Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.