Chicken Broccoli Alfredo Casserole is a creamy, one-pan dinner with juicy chicken and broccoli. Just mix and bake for an easy weeknight meal.| State of Dinner
This Bierock Casserole recipe turns the classic stuffed German pastry into an easy cheesy baked casserole.| State of Dinner
Juicy Dutch oven shredded chicken with simple seasoning. Easy, flavorful, and versatile enough for sandwiches, casseroles, or meal prep.| State of Dinner
This easy panko breaded chicken recipe is crispy, juicy, and full of flavor. Lock in moisture with mayo and enjoy a simple, delicious meal.| State of Dinner
Taco Tater Tot Hotdish made without canned souphas taco-inspired flavor and crispy tots. A cozy, crowd-pleasing dinner everyone will love.| State of Dinner
The Texas Margarita uses simple ingredients, including a little orange juice, to make a drink that is smooth& strong, with just a touch of citrus flavor.| State of Dinner
Fast and flavorful street tacos, with a fresh pico de gallo that amps up the flavor. Quck and easy dinner for busy families! Perfect for Taco Tuesday!| State of Dinner
This easy Sour Cream Sauce recipe is a simple sauce that is fresh, creamy, and full of flavor. A simple roux with sour cream and jalapenos! Yum!| State of Dinner
Hatch chile peppers give these New Mexican Green Chile Chicken Enchiladas loads of flavor with a little spice. They are cheesy, creamy, and so delicious!| State of Dinner
Air Fryer Chicken Fajitas is an easy weeknight meal! Get the flavor of your favorite restaurant’s fajitas in just 15 minutes!| State of Dinner
This bright and tangy Hatch Chile Salsa Verde is packed with fresh flavors. It makes the best dip for tortilla chips and is great in a variety of recipes!| State of Dinner
This Marry Me Chicken Tortellini recipe is an easy 30-minute recipe made with cheese tortellini and tender chicken in a creamy sun-dried tomato sauce.| State of Dinner
Lemon Pesto Pasta is an easy recipe that combines the zesty brightness of lemons with the aromatic fresh basil pesto and your favorite noodles.| State of Dinner