Ingredients Jump to Instructions ↓

  1. 1 can white and dark meat chicken, drained

  2. 16 oz box farfalle pasta

  3. 2 cups frozen cut leaf spinach, thawed and drained

  4. 10 oz container refrigerated pesto

  5. 1/4 cup milk

  6. 1 cup plain yogurt

  7. 1 cup cashew halves

  8. 16 oz pkg. frozen baby peas

  9. 2 tbsp lemon juice

  10. 1 yellow bell pepper, chopped

  11. 1 red bell pepper, chopped

  12. 1 pint grape tomatoes

  13. First cook pasta according to the directions given on the package and then drain.

  14. Mix together pesto, lemon juice and thawed spinach in a food processor. Process until blended well.

  15. In a large bowl, combine together pesto mixture, milk, plain yogurt and mayonnaise and whisk, until mixed well.

  16. Then add chicken, grape tomatoes and bell peppers. Cover the top with peas.

  17. Then add hot cooked, drained pasta and cashews and mix well.

  18. Refrigerate it at least for 2 hours before serving.

  19. 3 cooked boneless, skinless chicken breasts, cubed

  20. 1 cup mayonnaise

  21. 1 bunch broccoli, chopped

  22. 1 package Stove Top cornbread stuffing mix

  23. 1 can cream of mushroom soup

  24. 1/4 cup butter, melted

  25. 1 tbsp garlic powder

  26. Steam broccoli and then place in a casserole dish. Place a layer of chicken on the top of broccoli.

  27. Mix together mayonnaise, cream of mushroom soup and garlic powder. Place this mixture on the top of chicken and broccoli.

  28. Mix melted butter with dry stuffing mix and seasonings.

  29. 350 degrees for about 30 minutes. Ingredients

  30. 6 oz can white meat chicken, drained

  31. 3 bacon slices

  32. 1 cup frozen corn

  33. 1 1/2 cup whole milk

  34. 1 cup refrigerated hash brown potatoes

  35. 2 tbsp flour

  36. Preparation

  37. In a saucepan, cook bacon until it becomes crispy and brown. Remove it from the pan and keep aside.

  38. 4 minutes with frequent stirring, until it becomes tender. Sprinkle some flour over onions and cook

  39. 1 minute longer. Then add milk. Cook with frequent stirring, until the mixture comes to boils and becomes thick.

  40. Then add corn and potatoes to the mixture. Bring it to boil and then reduce heat. Cover the pan and boil slowly for about 10-15 minutes, until potatoes become tender.

  41. Then add chicken and heat thoroughly. Before serving, sprinkle with crumbled bacon.


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