One-Pot Cheesy Chicken, Rice and Broccoll


2 tablespoons olive oil

4 boneless skinless chicken breasts, cut into 1-inch pieces (20 oz)

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked regular long-grain white rice

2 1/2 cups Progresso™ chicken stock (from 32-oz carton)

1 cup chopped red bell pepper (1 large)

2 1/2 cups broccoli florets, cut into bite-size pieces

2 cups shredded Cheddar cheese (8 oz)

Step 1 of 4
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center.
Step 2 of 4
Add rice and chicken stock; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed.
Step 3 of 4
Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat.
Step 4 of 4
Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.



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Sometimes bigger isn’t better. Case in point: Sliders. Much like their larger counterparts, sliders can be equally creative in their construction, but there is more room to mix and match. Think a buffet of salmon, turkey and beef patties!
Seaside Salmon Sliders
Turkey Vegetable Sliders
California Sliders

17 Great On-the-Go Recipes for a Potluck.

Lemon BarsWith Spring and Easter right around the corner, we thought we would bring you some fantastic potluck recipes for the season. We’ve collected a handful of refreshing desserts, like our new recipe for Granny’s Springtime Dessert Bars, and much much more. Share these wonderful recipes with your friends and family and if you are looking for more potluck recipes check out our collection of 17 Great On-the-Go Recipes for a Potluck.

  1. NEW Unbeatable Mississippi Mud Bars
  2. Country Comfort Casserole
  3. Best Layered Broccoli Salad
  4. Party Potato Gravy Bake
  5. Old Fashioned Macaroni Salad
  6. NEW Springtime Cheesy Puff Casserole
  7. Crowd Pleasing Potluck Casserole 
  8. Family Favorite Jello Pretzel Salad   
  9. 4-Ingredient Potluck Cabbage Casserole
  10. NEW Louisiana Ring Cake
  11. Best Cool Whip Pudding Pie
  12. Creamy Country Corn Casserole
  13. NEW No Fuss Layered Cowboy Casserole
  14. Southern Pecan Pie Bars
  15. Old Fashioned Icebox Cake
  16. Hillbilly Cottage Pie 
  17. NEW Layered Potluck Pierogi Bake
  18. Too Easy Chicken Casserole
  19. No Bake White Trash Candy
  20. Grandma’s Classic Egg Salad
  21. NEW Granny’s Springtime Lemon Bars
  22. Luscious Jello Poke Cake 
  23. TOP PICK No Bake Kentucky Dessert Balls 
  24. Company Favorite Crumb Cake
  25. 5 Cup Salad



Lemon-Almond Tea Bread

Lemon-Almond Tea Bread
Yield: Makes 1 (8-inch) loaf
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
1/2 teaspoon almond extract

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract. Spoon batter into greased and floured 8- x 4-inch loaf-pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
Southern Living

from_the_kitchen] Au Gratin Potatoes (white sauce)

Au Gratin Potatoes (white sauce)
For this recipe, you make a white sauce for the filling from the flour and cream. Once the white sauce is made, add the cheese to make a cheese sauce. This makes a creamy casserole. It is important that you use starchy, Russet-type potatoes.

This can be made without the cheese for scalloped potatoes.

This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:

2 cloves garlic, minced
1 large onion, diced
1 bell pepper, finely diced
1 small can diced green chilies
1/2 pound bacon, crisply cooked and snipped into pieces
1 1/2 cups ham cut into small cubes
Basic recipe

2 cups milk
2 tablespoons all-purpose flour
1 cup cream
1 1/2 teaspoons salt
1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
7 to 8 cups of sliced potatoes, 1/8-inch thick
1/2 cup grated cheese


Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Make a white sauce with the milk and flour: Pour the milk into a heavy saucepan. Place the flour in a cup. Add just enough milk to make a paste. Gradually add more milk, stirring to thin the paste into a sauce-like consistency. Stir the flour and milk mixture into the milk with a whisk. Add the cream and heat, stirring with a whisk, until the sauce is thickened and starts to bubble.
Add the salt, pepper, and nutmeg. Add the cheese while still hot and stir in. The cheese should melt and form a medium-thick cheese sauce. Keep the sauce hot while you prepare the potatoes.
Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.
Place a layer of potatoes in the pan. Pour a portion of the hot cheese sauce over the potato layer. Repeat with additional layers until the potatoes and cheese sauce is used.
Sprinkle the remaining 1/2 cup cheese over the casserole.
Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.
Baking Tip! About Baking Dishes

We baked these casseroles in three different types of dishes: Dark metal, clear glass, and opaque decorative glass. The type of baking dishes affects baking times. A dark metal dish bakes fastest. A clear glass or off-colored baking dish is next. A light colored, opaque glass dish is the slowest.

Baking times seemed to vary about ten minutes from one type of pan to the next.

As important as baking dishes are, the thickness of the casserole has even more impact. A shallow casserole bakes much faster than one that fills the whole pan.

[from_the_kitchen] Portuguese Fry Bread

Portuguese Fry Bread
This is very similar to a yeasted fry bread. It uses baking powder for leavening instead of yeast. It is best served hot and we think with syrup or jam.


2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
3/4 cup milk


1. In a medium bowl, whisk the flour, baking powder, salt, and sugar together. Add the milk and stir with a fork until combined. You will probably need to remove the dough to the counter and knead the ingredients together to get a smooth dough.
2. Form patties three to four inches in diameter and 3/8-inches thick.
3. Fill a frying pan with vegetable oil to about 3/4-inches deep. Heat the oil to medium-high. Cook the patties until golden brown, turning once.

Baker’s note: If your temperature is too high, the bread will not be cooked clear through before the outer surface burns.