Ideal for part of a supper or luncheon, these puff pastry shells, topped with chicken cubes and mushrooms in a creamy white sauce, are a classic entree.
An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese.
This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Cordon bleu means blue ribbon: exactly what this classic chicken dish deserves. Topped with savory ham, mustard, stuffing and cheese, every bite deserves an award.
All the flavor of saucy beef enchiladas with melted cheese and tomatoes, without the frustrating rolling. It even comes together in the microwave for less mess and hassle.
