Rotisserie chicken, salsa macha, corn tortillas, and Monterrey Jack cheese make this creamy casserole quick and easy.

In a bowl, combine the Dijon, paprikas and chicken and marinate for at least 30 minutes. In a large sauté pan, heat the olive oil over medium heat and add the onions, cooking until softened.

Add the chicken broth and simmer uncovered for about 15 minutes. Stir in the green chilies, shredded chicken, frozen corn, white beans, and chopped cilantro. Simmer for a couple more minutes ...

Turn the heat down to medium low and add the Pumpkin Chile Sauce. Stir gently until everything is coated in sauce. Serve with roasted chicken. Garnish with more sauce as desired.

Add the garlic and ginger and cook for 1 more minute. Add the chicken and cook until no longer pink. Sprinkle with a little salt and pepper. Add in the soy sauce, sweet chili glaze, lime juice and ...

Gather ’round, friends! Because today, Staci Mergenthal revealed the secrets of her magic chicken noodle soup. This is a concoction steeped in tradition, and, at least in the Mergenthal family ...

Jan. 16—BOSTON — The U.S. Postal Service unveiled its Lunar New Year: Year of the Snake stamp Tuesday, according to an announcement from the USPS. The Postal Service printed 21 million stamps ...

They’re not just food; they’re a gesture of love, making every meal memorable. Southern Crack Chicken Casserole. Photo credit: Southern Supper Club. Gather around for a serving of Southern Crack ...