Recipes (Most Popular)499287 results - showing 429651 to 429660
This soup is really easy. I have amounts listed for the seasonings, but really all of the spices should be added s you like them. I also used one small package of fresh herbs. It was a soup blen that you find in the produce section. There was no option to add that to the ingredientsSubmitted by NB9251
This is a layered meal using cauliflower instead of pasta!Submitted by NB9251
Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.Submitted by NB9251
Delicious low-fat vegan waffles! Very easy and quick! Adapted from 'The Joy of Vegan Baking".Submitted by ALIAS.ONE.1
1 quart water
4 skinned and boned chicken breasts, cut into bite-size pieces
8 ounces uncooked bow tie pasta
1 cup chicken broth
1 celery rib, chopped (about 1/2 cup)
1 small onion, chopped (about 1/2 cup)
1 (10 3/4-ounce) can cream of mushroom soup
1 (8-ounce) package pasteurized prepared cheese product, cubed
Garnish: chopped fresh parsley
Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.Submitted by AKGRIMES
Lightly spray crock-pot with cooking spray. Place chicken breasts in bottom of crock-pot. Top with cheese. Combine soup and milk, stirring well. Spoon soup mixture over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on high 4 to 6 hours.
Submitted by AKGRIMES
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
I posted the full fat version here because my family doesn't like reduced fat soup or biscuits, but you could substitute those to reduce the calories.Submitted by AKGRIMES
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., turning after 3 min.
ADD dressing, vegetables, soy sauce and garlic; stir. Cook, covered, 7 min. or until chicken is cooked through, stirring occasionally.
SERVE over the hot cooked rice. Submitted by AKGRIMES