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This low-calorie sheet-pan meal combines chicken thighs and sweet potatoes and cooks up fast in a very hot oven. Serve with a fall salad of mixed greens, sliced apples and blue cheese. View Recipe
1. Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish. 2. Bake at 400°F. for 35 minutes. Stir the rice mixture. Cover the baking dish. 3. Bake for 10 minutes or until the chicken is cooked through and the rice is tender. Let stand, covered, for 5 ...
The secret to this easy chicken tenders recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan from pan-searing. View Recipe 20-Minute Creamy Mustard ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.
2. Portobello Mushrooms Stuffed with Barley Risotto. Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.
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