Juicy chunks of chicken, crispy roasted red potatoes, melted cheese, smoky bacon, and green onions—this dish delivers on ...

Our chicken and broccoli casserole with feta is satisfying and sure to please everyone at the table. Simply mix all ...

Tip: If you'd like to add a vegetable to this casserole, stir in 4 cups spinach with the chicken in step 3, or add 2 cups of broccoli florets to the pasta during the last 2 minutes of its cook ...

Winner, Winner Chicken Dinner. Who doesn’t love a $5 rotisserie chicken? They’re a convenient timesaving shortcut, delicious, and one of the cheapest meats you can buy.

Two garlic cloves, crushed. One onion, peeled and sliced. 500g potatoes, chopped into chunks. Two teaspoons of dried mixed herbs. Two bay leaves. Two chicken stock cubes/pots ...

1 (8.5-ounce) box corn muffin mix (such as Jiffy) 1 can (4-ounce) chopped green chiles, drained. 1 can (10-ounce) red enchilada sauce. 2 cups shredded cooked chicken breast ...

Mix in the thyme, sage and bay leaves, ensure the sauce has thickened, then bring to a boil and season with salt and pepper. Cover the dish and transfer it to the oven for 30 minutes.

Add the chicken, soups, and one cup of cheddar cheese to the baking dish. Mix until combined. Top with one cup of cheddar cheese. Bake for 20 minutes.

Once hot, add the chicken and pancetta and cook until browned all over. Tip in the rest of the ingredients, pour over half a cup 120 millilitres of water and mix well.