chicken

Chicken

Chicken Romano

I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!

Chicken

Crumbed Chicken Tenderloins Air Fried

These air fryer chicken tenderloins beat chicken nuggets any day and the recipe is so simple. I tend to use chicken tenderloins but you can use sliced chicken breasts if easier.

Chicken

Chicken Alfredo Garlic Bread

This chicken Alfredo garlic bread is delicious with a seasoned Alfredo sauce, chopped chicken, and 3 kinds of cheese, baked on a toasted French loaf.

Chicken

Creamy Chicken And Asparagus Bake

This creamy chicken and asparagus bake combines classic flavors for a quick and easy spring dinner.

Chicken

Loaded Chicken and Potato Casserole

This cheesy, potato-ey casserole is reminiscent of classic loaded potatoes. Potatoes are roasted in a spice mix which packs them with tons of flavor and gives them a beautiful golden coloring.

Chicken

Cauliflower Soup

When you’re craving something warm and comforting but need to add some veggies to your diet, a bowl of this Cauliflower Soup is sure to do the trick!

Chicken

Homemade Ranchero Sauce

Perfect for topping your favorite Mexican dishes like burritos and enchiladas, this Homemade Ranchero Sauce recipe is packed full of flavor!

Chicken

Baked Rice Pilaf

This is a rice pilaf recipe, with just one bite you will quickly see why this recipe will become a family favorite! Make sure you don’t miss out on this delicious vegetable rice pilaf!

Chicken

Scallion Pesto Scallop Pasta

Scallion Pesto Scallop Pasta with Swiss chard is one of those “special night” meals that looks like it should belong on a restaurant table but is easy to make at home!

Chicken

Roast Chicken with Butternut Squash

Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.