This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. —Heather Thompson, Woodland Hills, California
You won't believe how delicious, yet how easy this dish is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother—who's 95 years old—likes to serve this creamy dish for luncheons with friends! —Vicki Schlechter, Davis, California
Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."
A few tubes of reduced-fat crescent rolls make this impressive recipe a snap. I fill the ring with chicken salad, and serve warm slices with mustard-flavored mayonnaise. —Rebecca Clark of Warrior, Alabama
“My husband loves Alfredo sauce, so I'm always looking for new variations,” writes Cindie Henf from Sebastian, Florida. “This easy-to-make soup is wonderful with crusty Italian bread and a tomato-mozzarella-basil salad. Best of all, it's the perfect amount for two of us.”
"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."
You can't go wrong when serving Penny Walton's speedy skillet specialty. The Westerville, Ohio cook tops tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite.
"When a girlfriend came home from the hospital with her newborn, I sent over this freezer casserole," recalls Jamie Valocchi, Mesa, Arizona. "She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken," she suggests.