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Chicken and mushroom recipes - 4 recipes

Chef Tips and Tricks

VIDEO: Rice Pudding and Dulce de Leche Mason Jars

What happens when you layer rice pudding and dulce de leche in mason jars? Sweet, sweet magic!

INGREDIENTS

  • 1 Cup of rice
  • 2 Cinnamon sticks
  • 7 Cloves
  • 4 Cups of milk
  • 1 Cup of sweetened condensed milk
  • Dulce de leche

Powdered cinnamon

METHOD

  1. In a saucepan, combine the rice, cinnamon sticks, cloves, and milk, and simmer.
  2. Add the sweetened condensed milk, stir, and simmer for a few more minutes. Remove from heat.
  3. In a mason jar, layer the rice pudding and dulce de leche, and top with a sprinkling of powdered cinnamon. 
  4. Enjoy!

Top rated Chicken and mushroom recipes

By

This is an easy recipe that my mom & I make without a recipe

  • 6 Frozen Chicken Tenders (any brand)
  • 1 1/2 tsp Chicken base " Better than Bouillon" jar
  • 3/4 c of water
  • 1 package of Baby Portabella Mushrooms
  • Cut & sliced
  • Virgin Olive oil
4/5 (22 Votes)

By

Quick and simple lunch. Serve with Rice or Pasta

  • 300 g chicken breasts boneless
  • 1 small red onion
  • 1 small red bell pepper
  • 200 g white mushrooms
  • 2 tbs ketchup
  • 100 ml cream
  • 1 tsp flour
2.9/5 (13 Votes)

By

One of Greg's favorites

  • 4 chicken breast
  • 1 can crew of mushroom soup
  • 1 8oz sour cream
  • 1 box stove top stuffing
  • 1 cup broth
  • 1/2 stick butter
2.8/5 (14 Votes)

By

Preheat oven to 450F

  • 1 3/4 cups flour
  • 1 1/4 tsp salt, divided
  • 1/2 tsp baking powder
  • 1/3 cup plus 1 tsp EVOO, divided
  • 5 Tbsp very cold water
  • 1 pound tomatillos, husks removed
  • 2 jalapeno peppers, stemmed
  • 6 garlic cloves, peeled and divided
  • Cooking spray
  • 1 Tbsp line juice
  • 12 tsp freshly ground black pepper, divided
  • 1/2 tsp sugar
  • 1 cup chopped onion
  • 8 oz ground chicken
  • 4 oz chopped mushrooms
  • 1.5 oz shredded Gruyere cheese (about 6 Tbsp)
  • 1 oz shredded Monterrey Jack Cheese (about 1/4 cup)
  • 1 large egg, lightly beaten
  • 1 tsp water
2.8/5 (17 Votes)

Any burning questions? Our chefs answer!

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