This ranch chicken penne is a creamy skillet pasta with cooked shredded chicken, softened cream cheese, cheddar and crumbled bacon. Dry ranch seasoning gives the sauce its herb-and-onion flavor, while a little broth helps the cream cheese melt into a coating. The pasta is boiled separately, then folded into the finished sauce. Divide the cheddar before starting: half goes into the sauce and the other half melts across the top.
This homemade butter chicken uses bite-size chicken thighs with a short yogurt-and-spice marinade, followed by a generous tomato and heavy cream sauce. Garlic, onion, curry powder and garam masala build the flavor in a skillet, and butter finishes the sauce. It is a mild, rich version with optional cayenne for heat. Plan for the refrigerator marinating time as well as cooking, and serve the sauce with prepared rice or naan.
A coconut chicken rice bowl combines bite-size chicken breast with a pourable coconut milk sauce flavored by garlic, ginger, soy sauce and a small splash of lime. Spoon it over cooked rice so the grains catch the sauce, then finish with cilantro or green onions.
This general tso's chicken uses flour-coated breast pieces and a sweet, tangy sauce made from sugar, distilled vinegar and soy sauce. There is no hoisin sauce or separate starch slurry in the sauce.
Bake ground beef potato tot casserole with mushroom soup and sour cream. Learn the cheese layers, frozen potato handling, and center-temperature checks.
These chicken bacon ranch sliders use fifteen sweet rolls filled with cooked shredded chicken, ranch dressing, bacon and Parmesan. Cheddar sits above the filling, while garlic butter coats the roll tops.
This chicken bacon ranch pasta uses thin seared chicken, crisp bacon and a cheddar sauce thickened with butter and flour. Half-and-half is the sauce liquid, and dry ranch seasoning provides its herb flavor.
This one pot cajun sausage pasta cooks dry penne in broth, cream and undrained tomatoes after browning smoked sausage with onion and bell pepper. Pasta starch becomes part of the sauce, so there is no separate boiling pot or flour roux.
Warm beef crumbles and double layers of cheese fill two griddled sandwiches, divided into four half-sandwich servings.
Beef crumbles and steamed broccoli share an onion-garlic skillet sauce, with starch and finishing sesame oil left optional.