Sauteed Chicken With Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS



Sauteed Chicken with Spinach, Garlic, and Pine Nuts image

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon

Steps:

  • Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
  • Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
  • To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g

SPINACH STUFFED CHICKEN BREAST RECIPE



Spinach Stuffed Chicken Breast Recipe image

Spinach Stuffed Chicken Breast is a simple recipe that's healthy (around 400 calories per chicken breast), made in under 30 minutes, and done in just ONE PAN! Chicken stuffed with simple spinach dip is one of our all-time favorite easy chicken recipes.

Provided by Becky Hardin

Categories     Main Course

Time 20m

Number Of Ingredients 7

4 chicken breasts
salt and pepper to taste
2 tablespoons butter
1.5 tablespoons canola peanut or olive oil
2 cups fresh baby spinach leaves
1 5.2 ounce package garlic-herb cheese (such as Boursin cheese)
½ cup dry white wine optional

Steps:

  • Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
  • Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
  • Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
  • In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
  • Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
  • Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
  • Enjoy!

Nutrition Facts : Calories 402 kcal, Carbohydrate 2 g, Protein 51 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 190 mg, Sodium 548 mg, Sugar 1 g, ServingSize 1 serving

SAUTEED CHICKEN WITH SPINACH



Sauteed Chicken with Spinach image

A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
  • Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
  • Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
  • In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.

Nutrition Facts : Calories 381 g, Fat 14 g, Fiber 3 g, Protein 52 g

QUICK AND EASY SAUTEED SPINACH



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

SAUTéED CHICKEN WITH SPINACH & TOMATOES RECIPE - (4/5)



Sautéed Chicken with Spinach & Tomatoes Recipe - (4/5) image

Provided by Coldsnap46

Number Of Ingredients 11

2 tablespoons oil
1 1/2 pounds chicken tenders
1 medium onion, chopped
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup water
1 teaspoon McCormick basil laves
1/2 teaspoon McCormick black pepper, ground
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick oregano leaves
1/2 teaspoon salt
1 (6-ounce) package baby spinach leaves

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened. Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through. Stir in spinach; cook 2 minutes or until spinach begins to wilt.

CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH



Classic Lemon Chicken with Sauteed Spinach image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 lemons
4 chicken cutlets, pounded thinly into scallopini
Salt and pepper
Flour, for dredging
6 tablespoons extra-virgin olive oil
6 tablespoons butter
2 cloves garlic, peeled
16 caper berries
10 large green olives
1/2 cup dry white wine
1 cup chicken stock or broth
2 tablespoons chopped Italian parsley
Sauteed Spinach, recipe follows
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled
2 pounds spinach
Salt and pepper

Steps:

  • Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
  • Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
  • When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
  • Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
  • Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

CREAMY CHICKEN AND MUSHROOM PASTA



Creamy Chicken and Mushroom Pasta image

Say hello to "cozy in a dish," aka this simple pasta dinner of tender bites of chicken with hearty mushrooms in a decadent cream sauce.

Provided by Marianne Williams

Number Of Ingredients 10

8 ounces wide egg noodles
3 tablespoons unsalted butter, divided
.25 cup olive oil, divided
24 ounces sliced cremini mushrooms
1.75 teaspoons kosher salt, divided
1.5 cups unsalted chicken broth
.75 cup half-and-half
2 teaspoons sherry vinegar
2 cups shredded cooked chicken breast (from 1 rotisserie chicken)
3 tablespoons chopped fresh tarragon, divided

Steps:

  • Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 tablespoon butter. Partially cover with lid to keep warm.
  • Meanwhile, heat 3 tablespoons oil in a large, high-sided skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3 to 4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 tablespoon oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3 to 5 minutes.
  • Add ¾ teaspoon salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8 to 10 minutes. Remove from heat. Add vinegar and remaining 2 tablespoons butter. Fold in chicken, 2 tablespoons tarragon, and remaining 1 teaspoon salt. Top noodles with mushroom mixture and remaining 1 tablespoon tarragon.

Nutrition Facts : Calories 617 kcal, Carbohydrate 49 g, Cholesterol 165 mg, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, Sugar 8 g, Fat 32 g, UnsaturatedFat 0 g

GRILLED CHICKEN OVER SPINACH



Grilled Chicken Over Spinach image

Grilled Chicken Over Spinach is shared by Michelle Krzmarzick of Torrance, California. "With two young children to keep me busy, it's essential to have a few 'ready-in-minutes' she confides. "This is a recipe I've pieced together and added my own touches to. It really satisfies my family."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 to 2 tablespoons olive oil
1 tablespoon cider vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (1 pound)
SAUTEED SPINACH:
1 green onion, finely chopped
1 to 2 garlic cloves, minced
1 to 2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) fresh spinach, torn

Steps:

  • In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 268mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

SAUTEED CHICKEN OVER WILTED SPINACH WITH KUMQUAT SAUCE



Sauteed Chicken Over Wilted Spinach with Kumquat Sauce image

Categories     Chicken     Fruit     Leafy Green     Poultry     Sauté     Quick & Easy     High Fiber     Vinegar     Spinach     Kumquat     Gourmet

Yield Serves 2

Number Of Ingredients 11

3 kumquats
1 large shallot
2 boneless chicken breast halves with skin*
1 tablespoon unsalted butter
2 tablespoons sugar
1/3 cup water
3 tablespoons white-wine vinegar
1/8 teaspoon dried hot red pepper flakes
1 tablespoon chopped fresh parsley leaves
4 cups packed spinach leaves (from about 1 bunch)
*available by request from butcher

Steps:

  • Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. In a skillet heat butter over moderately high heat until foam subsides and sauté chicken, skin sides down, until skin is golden and crisp, about 5 minutes. Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, covered.
  • Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
  • Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
  • Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.

GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Steps:

  • Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

More about "sauteed chicken with spinach recipes"

SAUTéED CHICKEN WITH SPINACH AND RED ONIONS - THE MOM 100
sauted-chicken-with-spinach-and-red-onions-the-mom-100 image
2018-05-23 Directions. Season the chicken with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat, and when melted ad the chicken cutlets, in batches if necessary, cooking for about 3 minutes on each side, until cooked through. Remove the cooked chicken …
From themom100.com
Cuisine American
Category Main Course
Servings 4
Total Time 30 mins
  • Season the chicken with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat, and when melted ad the chicken cutlets, in batches if necessary, cooking for about 3 minutes on each side, until cooked through. Remove the cooked chicken to a plate, and tent with foil.
  • Return the pan to medium-high heat and add the remaining tablespoon butter. Add the shallots and onions, and sauté for about 5 minutes until softened, and maybe slightly golden. Stir in the mustard then add the spinach (you will want to do this in batches, and let it cook down slightly in between additions) and cook, stirring often, for about 3 minutes until the spinach is just wilted. Season with salt and pepper, and stir in the lemon juice and zest.
  • Divide the chicken and spinach evenly between 4 plates. Add whatever other side dish you like, and serve hot.


SPINACH AND CHICKEN SAUTE RECIPE | EAT SMARTER USA
spinach-and-chicken-saute-recipe-eat-smarter-usa image
2016-10-10 The Spinach and Chicken Saute recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Servings 4
Total Time 30 mins
Category Lunch, Dinner, Main Course
Calories 539 per serving


CHICKEN AND SPINACH SAUTE RECIPE - 6 POINTS | LAALOOSH
chicken-and-spinach-saute-recipe-6-points-laaloosh image
2015-07-16 Add chicken strips to marinade, and toss well to coat. Cover and let marinate in refrigerator for 1-2 hours. Preheat olive oil in a large, nonstick skillet over medium high heat. Place chicken in skillet, and then sauté until cooked through, about 3-4 minutes on each side. Add in spinach leaves in batches, stir well, and cook until all spinach ...
From laaloosh.com
Estimated Reading Time 1 min


PAN ROASTED CHICKEN BREASTS WITH SAUTEED SPINACH RECIPE
2016-02-24 While the chicken is in the oven, wipe out the fry pan with a paper towel, return the pan to the stove over medium-high heat. Add the remaining tablespoon of olive oil and garlic clove. As soon as the oil is hot, add the spinach and saute until the spinach …
From reluctantgourmet.com
Cuisine American
Category Main Course
Servings 4
Estimated Reading Time 4 mins
  • Preheat the oven to 450° F. While the oven is heating up, gather up and prep any ingredients that need to be prepped.
  • Place a saucepan over medium-high heat and add the soy sauce, honey, rice wine, ginger and water. Stir, bring to a boil, lower heat and simmer for 20 seconds. Immediately remove from heat and set aside to cool.
  • Place the chicken breasts flat on a cutting board and carefully cut in half horizontally to create 4 cutlets. If you are not comfortable cutting the breasts, ask your butcher to do this for you but you can also purchase one of those specialty gloves that help prevent cutting yourself.
  • Using a meat mallet or rolling pin, flatten the chicken cutlets to ¼ inch thickness. The purpose of this is to tenderize the chicken meat and assure even cooking. I usually place the cutlet between two piece of wax paper to lessen the post-pounding clean up.


MARINATED GRILLED CHICKEN WITH SAUTEED KALE AND SPINACH
2015-06-22 Marinated grilled chicken turns out extra-juicy and ultra-flavorful. Best of all, it’s incredibly quick and easy to make. Serve with sauteed kale & spinach for the win. This has to be one of my favorite chicken recipes …
From glutenfreehomestead.com
3.7/5 (3)
Total Time 25 mins
Category Main Course
Calories 299 per serving
  • Marinate chicken: Stir balsamic vinegar, olive oil, salt, basil, oregano, parsley and garlic in a mixing bowl. Rinse chicken and pat dry. Place chicken in a shallow dish and pour vinegar and oil mixture over the chicken. Then cover and refrigerate while the chicken marinates for at least 1 hour.
  • For kale and spinach sauté: Heat 2 tablespoons each of oil, butter and garlic in a large pot for 1 minute. Then add chopped kale and spinach. Toss and cover for 1-2 minutes. Uncover and toss with lemon zest.
  • Spoon the spinach and kale sauté onto individual plates and top with 2 slices of grilled chicken each. Scatter crumbled goat cheese on top.


BALSAMIC CHICKEN WITH SAUTEED SPINACH | COOK SMARTS
2013-11-07 Add cooking oil and then chicken breasts to heated oil. Sear on both sides for ~2 minutes and then cover with a lid. Cook for another 2 to 3 minutes until chicken breasts are cooked through and reach 165F(74C) degrees. Remove from pan and set aside and now add spinach to the pan. Let the spinach cook in the chicken juices. Once wilted (shouldn ...
From mealplans.cooksmarts.com
Total Time 40 mins
Calories 434 per serving


ASADO CHICKEN BREASTS RECIPE WITH SAUTéED GARLIC SPINACH ...
2020-08-17 A sado Chicken breasts and Sautéed Garlic Spinach – A delightfully pan-seared chicken breast served on garlicky sauteed spinach. Juicy and flavorful, this chicken Asado recipe with spinach is perfect for any lunch, weeknight dinner, or even for meal prep!This healthy chicken breasts recipe is cooked in one skillet only and uses a handful of simple pantry ingredients.
From eatwell101.com
Servings 4
Calories 645 per serving


CHICKEN RECIPES: SAUTEED CHICKEN WITH SPINACH - YOUTUBE
-~-~~-~~~-~~-~-Latest Video: "Super Crispy Baked Potato Wedges" https://www.youtube.com/watch?v=YaVCk-U-Vic-~-~~-~~~-~~-~-
From youtube.com


20 CHICKEN AND SPINACH RECIPES TO TRY FOR DINNER | ALLRECIPES
2021-10-01 Spinach Salad with Chicken, Avocado, and Goat Cheese. Credit: Kim's Cooking Now. View Recipe. this link opens in a new tab. A 4-ingredient vinaigrette is the perfect finishing touch for this colorful spinach salad with chicken, tomatoes, avocados, and corn. 14 of 21.
From allrecipes.com


RECIPE - SAUTéED CHICKEN THIGHS WITH WILTED SPINACH AND ...
Sautéed Chicken Thighs with Wilted Spinach and Thai Rice Spring 2007. BY: Marilyn Bentz-Crowley. When time-pressed or merely world-weary, you'll find this simple meal comforting and delicious yet stylish enough for company. Start the chicken browning, cook the rice and lastly wilt the spinach for a complete stovetop dinner. 6 to 8 bone-in chicken thighs with skin 1 lemon 1 large garlic clove ...
From lcbo.com


10 BEST SAUTEED CHICKEN RECIPES | YUMMLY

From yummly.com


EASY SAUTEED SPINACH RECIPE - COOKING MADE HEALTHY
2021-11-17 This Easy Sauteed Spinach is the perfect easy side dish to prepare with weeknight dinners. If you have any picky eaters in your household, this is the perfect way to cook spinach. The spinach is sautéed in extra-virgin olive oil, kosher salt, and garlic and comes out slightly wilted and packed with flavor. You can serve this Easy Sautéed Spinach recipe with a variety of healthy …
From cookingmadehealthy.com


ROAST CHICKEN WITH LEEK SAUTé - SAFEWAY
Step 2. Meanwhile, heat oil in large skillet on medium-high heat. Add leeks, zucchini, garlic, thyme and remaining salt and pepper. Sauté 5 to 8 min., or until leeks are tender. Stir in spinach and lemon zest. Mix just until spinach is wilted. Step 3. Serve chicken legs with leek sauté, and steamed mini potatoes (if …
From preview.safeway.ca


SAUTEED SPINACH WITH BLUE CHEESE - ALL INFORMATION ABOUT ...
Coarsely crumble the blue cheese over the spinach and toss to coat. Season to taste with salt and pepper and serve. 1. Heat a large heavy sauté pan over medium-high heat. Add the oil, then add the onions and sauté until translucent, about 3 minutes. Add …
From therecipes.info


10 BEST SAUTEED CHICKEN WITH SPINACH RECIPES | YUMMLY
Sauteed Chicken with Spinach Recipes 423,661 Recipes. Last updated Nov 01, 2021. This search takes into account your taste preferences. 423,661 suggested recipes. Alfredo Lasagna AllysonLiu. mushrooms, shredded cheese, lasagna noodles, Alfredo sauce, chicken and 2 more. Chicken Mushroom Casserole AllysonLiu. cream of mushroom soup, cheese, egg noodles, panko bread …
From yummly.com


Related Search