Search results
Results From The WOW.Com Content Network
This creamy white version, made extra luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets...
Inspired by the flavors of spanakopita, here we put a spin on spinach pie and turn it into a casserole. Adding chicken provides protein, while plenty of garlic and onions add flavor.
Creamed spinach and chicken combine in this crowd-pleasing, comforting casserole. Crushed red pepper packs some heat, so add less or leave it out completely if you want a milder version.
Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt and pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese.
This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips and elevates it to main-dish status with the addition of quick-cooking chicken cutlets.
Creamed spinach and chicken combine in this crowd-pleasing, comforting casserole. Crushed red pepper packs some heat, so add less or leave it out completely if you want a milder version.
4 skinless, boneless chicken breast half (about 1 pound) 3 clove garlic, minced; 1 / 3 cup balsamic vinegar; 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup; 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained; 1 (about 7 ounces) fresh baby spinach
Tuscan Chicken Pasta. Here, we tossed crispy bacon, spinach, chicken breasts, and spaghetti in our creamy Tuscan-inspired sauce for a hearty chicken pasta dinner that's just as perfect for date ...