The sauce that you drizzle over these chicken breasts is a creamy blend of lemon, orange, and grapefruit juices with cream ...

Stir 4 ounces room temperature cream cheese, 1 (10.5-ounce) can condensed cream of chicken soup, 1/2 cup cottage cheese, 1/2 ...

Wow, what a touchdown of a dish! If you don't want to make finger foods at your next tailgating party then this is the go-to ...

Go back in time with these delicious vintage recipes, like ​​chicken potpie and ​​baked mac & cheese, featuring nostalgic ...

Take a bowl, add cooked and shredded chicken along with salt, black pepper, garlic powder, mayonnaise and some oregano, mix everything well. 2. Once done, add cheese spread or cream cheese. 3. Now ...

Chicken roulade gets its name from the French ... Customize the flavors by swapping the feta for goat cheese or mild-mannered cream cheese. Instead of oregano, try finely chopped tarragon, parsley ...

There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.

For the chicken, use a sharp knife to cut a pocket lengthways into the chicken breast. Mix the cheese and rosemary together ... Add the double cream to the frying pan and season, to taste, with ...

Stir in the chicken, cream and Parmesan cheese. Cook, stirring occasionally, until it comes to a simmer. Remove from heat and season to taste.

In this segment of In the Kitchen, Darrell teaches us how to make slow-cooker potato crack soup. To get started, you’ll need: ...