Instructions Preheat oven to 350°F Add shredded chicken, buffalo sauce, ranch, onion powder, garlic, green onions, and cream cheese to a large mixing bowl. Mix until well combined. Spoon chicken ...

Homemade chicken pot pie is known for its flaky crust, which often takes time to make from scratch. One-Pot Chicken Tot Pie bypasses the flaky crust and uses frozen tater tots instead.

Instructions In a large mixing bowl combine the chicken, cream of chicken soup, sour cream, ranch seasoning, half of the cooked chopped bacon, 1 cup of shredded colby jack cheese and ¼ cup of the ...

Reduce the heat to medium-low. Cover and cook for 25 to 30 minutes or until the carrots and celery are done. Remove the cover; add the frozen peas and the cream. Stir to combine. Remove from the ...

Melt butter over medium heat in a 12-inch braiser or ovenproof skillet. Add onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 15 minutes. Add the chicken ...

Chicken: I used 4 boneless, skinless chicken breasts. We're looking for about 3 cups of shredded meat. A half rotisserie chicken would be great, or any kind of cooked chicken you like/have! Gluten ...

Let the chicken sit for 5 minutes and finely chop or shred the chicken. Depending on what texture you desire. (Be careful, the chicken will be very hot. You can also do this step the day before.) ...

Just take 1 large celery root (or 2 small ones), dice into 1-inch pieces and simmer with 3 cups of chicken stock until they're soft and you can pierce them with a fork.

Heat 1 tablespoon of the oil in a large pan over high heat, then add the chicken and cook, turning occasionally and seasoning all over with salt and pepper to taste, until browned on all sides ...