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This creamy white chicken lasagna features no-boil noodles and precooked chicken to keep things simple and streamlined. Pre-sliced mushrooms, frozen spinach and shredded cheese also help shorten ...
Repeat with remaining chicken; return all chicken to skillet. Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until well blended.
After that, cream cheese and milk get mixed together with dry ranch seasoning mix to form the creamy base of this delicious casserole. Next, in goes the pasta, rotisserie chicken, pimientos, and ...
Chicken Caesar pasta salad has it all: tender chicken, creamy homemade dressing, crunchy croutons, parmesan, and lettuce. Pack this recipe up for lunch!
BBQ chicken pasta salad with a rich, yummy BBQ mayonnaise sauce, corn, bell peppers, black beans and juicy chicken breast. Get the recipe: BBQ Chicken Pasta Salad Baker by Nature
Egg pasta (pasta all'uovo) – May only be manufactured using durum wheat semolina with at least 4 hens' eggs (chicken) weighing at least 200 grams (7.1 oz) (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen's eggs. Pasta made and sold in Italy under this category must be labeled egg pasta.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the vegetable pasta blend, soup and water in the skillet and heat to a boil.
Appetizer: liver and onions, chef's salad, Idaho potatoes, lemon meringue pie; Entrée: chicken cutlets, carrots, corned beef hash, pancake bread; Dessert: chocolate egg cream, fruit salad with cottage cheese, frosted shredded wheat, breakfast sandwich; Contestants: Kerri Horgan, Executive Chef from Nanuet, NY (eliminated after the appetizer)