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Recipe Goodness, Houston, TX (2026)

11/11/2024

🍗 Boursin Chicken, Mushroom, and Asparagus Skillet

This flavorful skillet features tender chicken, savory mushrooms, fresh asparagus, and creamy Boursin cheese in a rich sauce. Serve over mashed potatoes or rice, with a side salad for a complete meal.

🕒 Prep Time: 10 mins
⏲️ Cook Time: 15 mins
⏳ Total Time: 25 mins
🍽️ Servings: 4

🛒 Ingredients
1 1/2 to 2 pounds chicken tenders
Salt and freshly ground black pepper, to taste
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup thinly sliced shallots
8 ounces mushrooms, cleaned and sliced
2 cloves garlic, minced
1 teaspoon herbes de Provence
1/3 cup chicken stock
1/3 cup dry white wine
2 cups bite-sized asparagus pieces
1 (5.2-ounce) package soft French cheese, such as Boursin® Shallot and Chive Cheese, roughly chopped
Fresh snipped chives for garnish (optional)

🍽️ Directions
Prepare Chicken
Pat chicken tenders dry with paper towels and season with salt and pepper.

Sear Chicken
In a large nonstick skillet, melt butter with olive oil over medium heat. When sizzling, add chicken tenders and cook until browned, about 2-3 minutes per side. Transfer to a plate and keep warm.

Cook Vegetables
Add shallots to the same skillet, stirring for about 30 seconds. Add mushrooms and cook until softened, about 2 minutes. Stir in garlic and herbes de Provence, cooking for another 30 seconds.

Add Liquids and Asparagus
Pour in chicken stock and white wine, stirring well. Add asparagus and a pinch of salt.

Finish Chicken
Place chicken tenders back in the skillet, along with any accumulated juices. Reduce heat to medium-low, cover, and cook until the chicken is no longer pink and juices run clear, about 5 minutes (internal temperature should reach 165°F/74°C).

Add Boursin Cheese
Turn off heat, add Boursin cheese, and stir until melted into the sauce. Garnish with fresh chives if desired, and serve warm.

🍽️ Serve and Enjoy!

Cre: Brenda Venable

11/11/2024

🍄 Truffle Deviled Eggs

These luxurious truffle deviled eggs elevate a classic appetizer with creamy yolks, a touch of Dijon mustard, and rich truffle oil for an unforgettable umami flavor. Perfect for special occasions or elegant gatherings!

🕒 Prep Time: 20 mins
⏲️ Cook Time: 15 mins
⏳ Total Time: 35 mins
🍽️ Servings: 12

🛒 Ingredients
6 large hard-boiled eggs
2 tablespoons mayonnaise, or as needed
1 teaspoon Dijon mustard
1 teaspoon truffle oil
1/8 teaspoon truffle salt
1/8 teaspoon freshly ground black pepper
1 tablespoon minced chives
12 pieces shaved truffles (optional)

🍽️ Directions
Prepare Eggs
Halve the eggs lengthwise and carefully scoop the yolks into a mini food processor (or mash by hand in a bowl). Set egg whites aside.

Make Filling
Add mayonnaise, Dijon mustard, truffle oil, truffle salt, and black pepper to the yolks. Blend until smooth, scraping down the sides as needed. For a creamier texture, add more mayonnaise if necessary.

Pipe Yolk Mixture
Spoon the yolk mixture into a resealable bag, snip off a corner, and pipe into the egg whites.

Garnish
Top with minced chives and shaved truffle (if using) for a gourmet touch. Refrigerate until ready to serve.

🍽️ Enjoy these sophisticated bites!

Cre: France Cevallos

11/11/2024

Italian-Style Green Bean and Artichoke Casserole

This Italian-style casserole, featuring green beans and artichokes, is topped with a crispy Parmesan and bread crumb crust. It’s quick to prepare and bakes to golden perfection—perfect for gatherings!

🕒 Prep Time: 10 mins
⏲️ Cook Time: 40 mins
⏳ Total Time: 50 mins
🍽️ Servings: 10 to 12

🛒 Ingredients
1 1/4 cups Italian-style bread crumbs
1 1/4 cups freshly grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
2 (9-ounce) packages frozen artichoke hearts, thawed, drained, and roughly chopped
3 (28-ounce) cans Italian-style green beans, drained
2/3 cup extra virgin olive oil, divided
Chopped parsley for garnish

🥘 Directions
Preheat Oven
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Prepare Topping
In a large bowl, combine Italian bread crumbs, Parmesan cheese, garlic, salt, and pepper. Reserve 1/3 cup of this breadcrumb mixture and set aside.

Combine Ingredients
Add artichokes, green beans, and 1/2 cup olive oil to the remaining breadcrumb mixture in the bowl. Gently fold until well combined.

Assemble Casserole
Pour the mixture into the prepared baking dish. Sprinkle with the reserved breadcrumb mixture and drizzle with the remaining olive oil. Cover with foil.

Bake
Bake in the preheated oven for 30 minutes. Remove foil and bake an additional 10-15 minutes until the top is golden and bubbly around the edges.

Garnish and Serve
Sprinkle with chopped parsley before serving for a fresh finish.

🍽️ Enjoy!

Cre: Nicole McLaughlin

11/11/2024

🧀 Cranberry Cheese Ball

This festive cranberry cheese ball combines sharp white Cheddar, cream cheese, and a hint of orange zest, with vibrant red cranberries and green chives for a perfect holiday appetizer.

🕒 Prep Time: 15 mins
❄️ Cool Time: 4 hrs
⏲️ Total Time: 4 hrs 15 mins
🍽️ Servings: 16

🛒 Ingredients
1/4 cup cranberry juice cocktail
1/2 cup dried cranberries, snipped, divided
1 (8-ounce) package cream cheese
1 cup shredded sharp white Cheddar cheese
1/4 cup butter
2 tablespoons snipped fresh chives, divided
1/2 teaspoon orange zest
1/2 teaspoon packed brown sugar
1/2 teaspoon garlic powder
1/4 cup pecans, toasted and finely chopped
Crackers, crostini, and/or vegetable dippers for serving

🥣 Directions
Gather Ingredients
Assemble all ingredients for easy preparation.

Heat Cranberry Juice
In a small saucepan, bring cranberry juice to a boil. Remove from heat and add 1/4 cup dried cranberries. Cover and set aside.

Prepare Cheese Mixture
Place cream cheese, Cheddar cheese, and butter in a large bowl. Let stand at room temperature for 30 minutes to soften.

Mix Ingredients
Drain cranberries, reserving 1 tablespoon of juice. Add plumped cranberries, reserved juice, 1 tablespoon chives, orange zest, brown sugar, and garlic powder to the bowl with the cheese mixture. Beat on medium speed with an electric mixer until light and fluffy.

Shape and Chill
Place the cheese mixture on a sheet of plastic wrap. Use the wrap to form the mixture into a ball (it may be rough-shaped initially). Wrap tightly and refrigerate for 3 to 24 hours.

Form Cheese Ball
After chilling, reshape the ball by rolling it on your work surface while still wrapped.

Roll in Coating
Spread remaining 1/4 cup cranberries, 1 tablespoon chives, and pecans on plastic wrap or wax paper. Roll cheese ball in this mixture to coat thoroughly.

Serve
Let the cheese ball stand for 15 minutes before serving with crackers, crostini, or vegetable dippers.

📌 Make Ahead: Freeze for up to 1 month in a freezer-safe container. Thaw in the fridge overnight, then roll in coating before serving.

🍽️ Enjoy!

Cre; Juliana Hale

11/11/2024

🌿 Spring Roll Bowl

This refreshing spring roll bowl combines crisp vegetables, succulent shrimp, and vermicelli noodles, all topped with a creamy peanut sauce and served with tangy Vietnamese Nuoc Cham sauce. Perfect for a light, flavorful lunch!

🕒 Prep Time: 25 mins
⏲️ Total Time: 25 mins
🍽️ Servings: 4

🛒 Ingredients
4 ounces vermicelli noodles
1 pound large shrimp - peeled, deveined, and cooked
1 head butterhead lettuce, torn into bite-sized pieces
2 large carrots, peeled and julienned
1 English cucumber, julienned
1 avocado, sliced
2 green onions, sliced on a bias
1/2 cup small mint leaves (or torn large leaves)
1/4 cup salted peanuts

🥜 Peanut Sauce:
1/4 cup creamy peanut butter
1/4 cup canned unsweetened light coconut milk
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 tablespoon chopped roasted peanuts
1 teaspoon sambal oelek (optional)

🥣 Nuoc Cham:
6 tablespoons rice vinegar
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon minced ginger
1 bird's eye chili, thinly sliced (optional)

🥗 Directions
Gather Ingredients
Assemble all ingredients for easy access.

Prepare Noodles
Cook vermicelli noodles according to package directions. Rinse under cold water to cool. Divide noodles among four bowls.

Assemble Bowls
Add one-fourth of the cooked shrimp to each bowl. Arrange 1 cup of lettuce, 1/4 cup carrots, 1/4 cup cucumber, and 1/4 avocado alongside the noodles in each bowl.

Prepare Nuoc Cham
In a small bowl, mix rice vinegar, fish sauce, lime juice, ginger, and chili (optional).

Make Peanut Sauce
In another bowl, whisk together peanut butter, coconut milk, hoisin sauce, lime juice, peanuts, and sambal oelek until smooth.

Finish and Serve
Top each bowl with green onions, mint leaves, and peanuts. Serve with peanut sauce and/or Nuoc Cham on the side.

🍽️ Enjoy!

Cre: Emily Nienhaus

11/09/2024

🍒 Fresh Cranberry Sauce
🧑‍🍳 A simple, tangy, and vibrant cranberry sauce perfect for Thanksgiving! Made with just 3 ingredients in 20 minutes.

⏱️ Cook Time: 20 mins
⏱️ Total Time: 20 mins
🍽️ Servings: 16

🌿 Ingredients
💧 1 cup water
🍬 1 cup white sugar
🍒 1 (12 oz) package fresh cranberries (e.g., Ocean Spray)

👩‍🍳 Directions
Prepare Ingredients
Gather all ingredients and sort through the cranberries, discarding any that are soft or shriveled.

Boil Water and Dissolve Sugar
In a saucepan, bring 1 cup of water to a boil. Add the sugar and cook for about 5 minutes, stirring until dissolved.

Cook Cranberries
Add the cranberries to the saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes, or until the cranberries pop and the sauce thickens to a chunky consistency. For a smoother sauce, cook a few minutes longer.

Cool and Serve
Pour the sauce into a serving dish or jars. Let cool; the cranberry’s natural pectin will help the sauce gel as it cools. Mix with a fork before serving.

Enjoy!

Serve alongside your holiday meal or use as a spread on bagels, cornbread, or cheesecake!

🍴 Recipe Tips
Sweeten to Taste: If you prefer a sweeter sauce, use up to 2 cups of sugar. For a more tart flavor, stick to 1 cup.
Flavor Boost: Add orange zest or a splash of orange juice for an extra layer of flavor. Try a cinnamon stick for a cozy twist!

11/09/2024

🥘 Best Green Bean Casserole
🧑‍🍳 A simple, classic green bean casserole that’s a holiday must-have! Ready in no time with just four main ingredients.

⏱️ Prep Time: 10 mins
⏱️ Cook Time: 15 mins
⏱️ Total Time: 25 mins
🍽️ Servings: 6

🌿 Ingredients
🥫 2 (14.5 oz) cans green beans, drained
🍄 1 (10.5 oz) can condensed cream of mushroom soup
🧀 1 cup shredded Cheddar cheese, divided
🧅 1 (6 oz) can French-fried onions

👩‍🍳 Directions
Preheat Oven
Preheat your oven to 350°F (175°C).
Combine Green Beans and Soup
In a large, microwave-safe bowl, mix the drained green beans with the condensed mushroom soup until well combined.
Microwave on high for 3-5 minutes, or until warm.
Add Cheese
Stir in ½ cup of the Cheddar cheese. Microwave on high for an additional 2-3 minutes until the cheese is melted and the mixture is creamy.
Assemble Casserole
Transfer the mixture into a casserole dish, spreading it out evenly. Sprinkle the remaining Cheddar cheese and the French-fried onions on top.
Bake the Casserole
Bake in the preheated oven for 10 minutes, or until the cheese is melted and the onions are golden brown.
Serve and Enjoy!
Let cool slightly, then serve this holiday favorite alongside your festive meal!

🍴 Recipe Tips
Make Ahead: Prepare and bake up to 3 days in advance. Just leave off the onions until reheating.
Reheat: Let the casserole come to room temperature, top with French-fried onions, and bake at 350°F until warmed through and golden.

11/09/2024

🍠 Yummy Sweet Potato Casserole

🧑‍🍳 A creamy sweet potato casserole topped with a deliciously crunchy pecan topping, perfect for Thanksgiving and Christmas!

⏱️ Prep Time: 20 mins
⏱️ Cook Time: 45 mins
⏱️ Total Time: 1 hr 5 mins
🍽️ Servings: 12

🍠 Ingredients
Sweet Potatoes
🍠 4 cups sweet potatoes, peeled and cubed
🥚 2 large eggs, beaten
🍚 ½ cup white sugar
🥛 ½ cup milk
🧈 4 tablespoons butter, softened
🍦 ½ teaspoon vanilla extract
🧂 ½ teaspoon salt

Pecan Topping
🍬 ½ cup packed brown sugar
🌾 ⅓ cup all-purpose flour
🧈 3 tablespoons butter, softened
🌰 ½ cup chopped pecans

👩‍🍳 Directions
Gather Ingredients and Preheat Oven
Preheat the oven to 325°F (165°C).
Gather all ingredients for easy access.

Prepare Sweet Potatoes
Place the cubed sweet potatoes in a medium saucepan and cover with water.
Cook over medium-high heat until tender, about 10-15 minutes.
Drain and transfer to a large mixing bowl.

Mash and Mix Sweet Potatoes
Mash the sweet potatoes with a fork until smooth.
Add the beaten eggs, sugar, milk, butter, vanilla, and salt to the mashed potatoes.
Mix until well combined, then transfer the mixture to a 9x13-inch baking dish.

Make the Pecan Topping
In a separate bowl, mix the brown sugar and flour.
Cut in the softened butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the chopped pecans, then sprinkle the topping evenly over the sweet potato mixture.

Bake the Casserole
Place the baking dish in the preheated oven.
Bake for about 30 minutes, or until the topping is golden brown and the casserole is warmed through.

Serve and Enjoy!

Let cool slightly, then serve this delicious casserole as a holiday side.

🍴 Recipe Tips
Make Ahead: Prepare the filling and topping separately, then assemble and bake on the big day. Store the filling and topping covered in the refrigerator for 1-2 days.
Freezing: Bake the filling first, then freeze. Add the topping and bake again after thawing.

Cre: TINA B

11/09/2024

🥔 Basic Mashed Potatoes Recipe

🧑‍🍳 This simple recipe for basic mashed potatoes is sure to become a go-to! With just a few ingredients, these mashed potatoes turn out creamy, smooth, and delicious every time.

⏱️ Prep Time: 15 mins
⏱️ Cook Time: 20 mins
⏱️ Total Time: 35 mins
🍽️ Servings: 4

🥔 Ingredients
🥔 2 pounds baking potatoes, peeled and quartered
🧄 3 garlic cloves, peeled (optional)
🥛 1 cup milk
🧈 2 tablespoons butter
🧂 Salt and ground black pepper, to taste

👩‍🍳 Directions
Gather Ingredients
Prepare all ingredients by peeling and quartering the potatoes, and peeling the garlic cloves if using.

Boil Potatoes
In a large pot, bring salted water to a boil.
Add the potatoes and garlic (if using), lower the heat to medium, and simmer until the potatoes are tender, about 15-20 minutes.

Heat Milk and Butter
While the potatoes are cooking, combine the milk and butter in a small saucepan.
Heat over low heat until the butter melts and the mixture is warm.

Drain and Mash Potatoes
Drain the potatoes and return them to the pot.
Gradually add the warm milk mixture while mashing the potatoes with a potato masher or blending with a hand mixer until smooth and creamy.

Season and Serve
Season with salt and black pepper to taste.
Serve immediately, optionally topped with extra butter or gravy.

🍴 Recipe Tips
For a richer taste, you can use half-and-half instead of milk.
Yukon Gold potatoes also work well for a creamier texture.

Cre: Esmee Williams

11/09/2024

🌽 Grandma's Cornbread Dressing

🧑‍🍳 My grandmother always made this cornbread dressing for holiday dinners and family gatherings throughout the year. Start with your favorite cornbread mix, bake it, then crumble it for this family-favorite recipe. I hope you enjoy it as much as I have!

⏱️ Prep Time: 15 mins
⏱️ Cook Time: 35 mins
⏱️ Total Time: 50 mins
🍽️ Servings: 8
📏 Yield: 1 (7x11-inch) baking dish

🍂 Get Ready to Make the Best Cornbread Dressing of Your Life!
This old-fashioned dressing recipe will quickly become a family favorite with its warm, comforting flavors. Let’s dive into what makes this dish so special!

📝 Cornbread Dressing Ingredients
This dressing comes together with simple ingredients. Here's what you'll need:
Cornbread: Use crumbled cornbread (either pre-made, from a mix, or homemade).
Vegetables: Diced onions and celery add flavor and texture.
Butter: For sautéing the vegetables.
Eggs: Adds moisture, richness, and helps bind the dressing.
Stock: Use chicken stock for flavor and moisture.
Seasonings: Dried sage, salt, and black pepper. Adjust to taste.

👩‍🍳 How to Make Cornbread Dressing
Follow this brief overview, then check the full recipe below:
Sauté the Vegetables: Cook onions and celery in butter until soft.
Combine Ingredients: Mix sautéed vegetables, crumbled cornbread, and the remaining ingredients until well combined.
Bake: Transfer the mixture to a prepared baking dish and bake until golden brown.

💡 Test Kitchen Tips
Nicole McLaughlin (a.k.a. NicoleMcMom) shares her pro tips for this beloved recipe:

Let it Soak: Prepare a day ahead to let flavors meld, then bake on the day you plan to serve it.
Don’t Overbake: Remove once the edges are golden to prevent dryness.
Add Fresh Herbs: Garnish with parsley for a burst of color and freshness.

📦 How to Store Cornbread Dressing
Store leftovers in an airtight container in the fridge for three to four days. Reheat in the microwave or oven, adding broth if needed.

Ingredients
Ingredient Quantity
Crumbled cornbread 3 cups
Butter 2 tbsp
Small onion, diced 1
Chopped celery ½ cup
Large eggs, beaten 2
Chicken stock 2 cups
Dried sage 1 tbsp (or to taste)
Salt and black pepper To taste

Directions
Preheat: Set oven to 350°F (175°C). Grease a 7x11-inch baking dish.
Prepare Cornbread: Place crumbled cornbread in a large bowl.
Sauté: Melt butter in a skillet over medium heat. Add onion and celery, cook until soft (5-7 mins).
Combine: Add the sautéed vegetables to the cornbread. Stir in stock, eggs, sage, salt, and pepper. Mix well and pour into baking dish.
Bake: Bake until edges are golden brown, about 30 minutes.

Serve and Enjoy!

🍴 Recipe Tip
For convenience, buy pre-made cornbread or use a boxed mix. Follow package instructions if making from a mix.

Cre: Amy

11/08/2024

🌶️ The Best Vegetarian Chili in the World
This spicy vegetarian chili is quick, easy, and packed with vegetables, beans, and flavor! Break out your soup pot and make a batch of this delicious chili — it tastes even better the next day!

⏱️ Prep Time: 15 mins
⏳ Cook Time: 1 hr
⏰ Total Time: 1 hr 15 mins
🍽️ Servings: 8

🛒 Ingredients
Original recipe (1X) yields 8 servings

🫒 1 tablespoon olive oil
🧅 ½ medium onion, chopped
🌿 2 tablespoons dried oregano
🧂 1 tablespoon salt
🌾 1 teaspoon ground cumin
🍂 2 bay leaves
🌱 2 stalks celery, chopped
🌶️ 2 green bell peppers, chopped
🌶️ 2 jalapeño peppers, chopped
🧄 3 cloves garlic, chopped
🌶️ 2 (4 ounce) cans chopped green chile peppers, drained
🍔 2 (12 ounce) packages vegetarian burger crumbles
🍅 3 (28 ounce) cans whole peeled tomatoes, crushed
🌶️ ¼ cup chili powder
🌶️ 1 tablespoon ground black pepper
🫘 1 (15 ounce) can kidney beans, drained
🫘 1 (15 ounce) can garbanzo beans, drained
🫘 1 (15 ounce) can black beans, drained
🌽 1 (15 ounce) can whole kernel corn

🔥 Directions
Cook the Aromatics: Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until the onion is tender (about 5 minutes). Stir in celery, green bell peppers, jalapeños, and garlic. Cook for an additional 5 minutes.

Add Green Chile Peppers: Stir in the green chile peppers and cook until heated through (about 2 minutes).

Cook the Vegetarian Crumbles: Stir in vegetarian burger crumbles. Reduce heat to low, cover the pot, and simmer for 5 minutes.

Simmer the Beans & Tomatoes: Stir in the crushed tomatoes, chili powder, and black pepper. Add kidney beans, garbanzo beans, and black beans. Bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.

Finish with Corn: Stir in the corn and continue to cook for 5 more minutes before serving.

🍽️ How to Serve
Serve this vegetarian chili with homemade cornbread or corn muffins. Top each bowl with shredded cheese, sliced jalapeños, sliced avocados, and/or sour cream for extra flavor.

🧊 How to Store Vegetarian Chili
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in the microwave or on the stove when ready to eat.

❄️ Can You Freeze Vegetarian Chili?
Yes! You can freeze this chili for up to three months. Be sure to leave an inch or two at the top of your container to allow for expansion. Thaw overnight in the fridge and reheat on the stove or in the microwave.

🥗 Nutrition Facts (per serving)
391 Calories
8g Fat
59g Carbs
28g Protein

Cre: calead910

11/08/2024

🍚 Arroz Con Pollo
A wonderful, homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

⏱️ Prep Time: 15 mins
⏳ Cook Time: 1 hr 55 mins
⏰ Total Time: 2 hrs 10 mins
🍽️ Servings: 8
🎯 Yield: 8 servings

🛒 Ingredients
Original recipe (1X) yields 8 servings

🌿 ¼ cup vegetable oil
🍗 1 (4 to 6 pound) whole chicken, cut into pieces
🧅 1 onion, chopped
🌶️ 1 green bell pepper, chopped
🧄 2 cloves garlic, minced
🧄 2 cloves garlic (whole)
🍅 1 (14.5 ounce) can stewed tomatoes
🍚 1 cup rice
🧂 2 teaspoons salt (or to taste)
🌿 1 teaspoon dried oregano
🌶️ ½ teaspoon ground black pepper
🍂 1 bay leaf
🍗 2 cups chicken stock (or as needed to cover)
🟢 1 cup green peas
🫒 ½ cup sliced black olives
🍇 ½ cup raisins
🌶️ ¼ cup chopped pimento peppers

🔥 Directions
Preheat the oven to 350°F (175°C).

Brown the Chicken: Heat vegetable oil in a Dutch oven over medium heat. Cook and stir chicken pieces until browned (5 to 10 minutes). Remove chicken with a slotted spoon and place it on a plate.

Sauté the Veggies: In the same Dutch oven, cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves until the onion softens (about 5 minutes).

Combine Ingredients: Return chicken to the Dutch oven. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.

Bake: Bake the chicken and rice mixture in the preheated oven until the rice is tender, and the chicken is no longer pink and the juices run clear (about 1 hour and 30 minutes). The chicken’s internal temperature should reach 165°F (74°C) when tested with an instant-read thermometer.

Add Final Ingredients: Stir in peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake for an additional 15 minutes until everything is warmed through.

🍽️ Recipe Tip
You can substitute corn for peas and brown rice for white rice.

🥗 Nutrition Facts (per serving)
535 Calories
20g Fat
36g Carbs
51g Protein

Cre: RPOVARCHUK

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