Chicken baked in chicken broth stays moist and delicious. An easy and healthy dinner.MORE+LESS-Make withProgresso Broth1pound boneless skinless chicken breasts1cup Progresso™ chicken brothHide Images1Preheat oven to 350° F. Place chicken in a baking dish and pour the chicken broth over the chicken.2Season with salt and pepper or desired seasonings.

Cook up a yummy, savory bowl of spicy ramen in no time with this quick two-step recipe. Even though it’s almost as easy, this ramen isn’t like anything you might have made in your college dorm room, don’t worry.MORE+LESS-Updated November 27, 20193cups Progresso™ broth (from 32-oz carton)1/2lb uncooked deveined peeled large shrimp, tail shells removed1package (3 oz) chicken-flavor ramen noodle soup mix (save seasoning packet for another use)1/2cup kimchi, thinly sliced1/2cup red bell pepper, sliced into thin bite-size strips4green onions, sliced on the bias (1/2 cup)2teaspoons Sriracha sauce1teaspoon finely chopped gingerrootHide Images1In 4-quart saucepan, heat all ingredients to boiling over high heat.

If you live on the spicier side of life, this cheesy bread is going to be your new favorite snack. Creamy like a jalapeño popper but just about as easy to make as pop-and-bake bread, it’s the perfect game day appetizer that goes with almost anything.MORE+LESS-Updated July 4, 20191(11 oz.) package Pillsbury™ refrigerated French bread1(8 oz.

Do yourself a favor and let your slow cooker solve your potluck problems. Sweet and tangy chili teams up with a trio of baked beans and bacon for the slow-cooker side dish that everyone will be lining up for.MORE+LESS-1lb lean (at least 80 ) ground beef1can (19 oz) Progresso™ cannellini white kidney beans, drained, rinsed1can (19 oz) Progresso™ red kidney beans, drained, rinsed1can (15 oz) Progresso™ black beans, drained, rinsed1can (8 oz) tomato sauce1/4cup packed brown sugar2tablespoons apple cider vinegar1teaspoon ground mustardHide Images1In 10-inch skillet, cook beef, bacon and onion over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and onion is tender; drain.

Make withProgresso Broth12oz uncooked chicken tenders (not breaded), cut into bite-size pieces1/4teaspoon coarse ground pepper2cups Progresso™ reduced sodium chicken broth (from 32-oz carton)1can (12 oz) low-fat 2 evaporated milk1tablespoon Gold Medal™ all-purpose flour2oz 1/3-less-fat cream cheese (Neufchâtel)1/2cup shredded Parmesan cheese1/4teaspoon crushed red pepper flakes12oz uncooked penne pasta1/2cup chopped drained roasted red bell peppers (from a jar)1bag (12 oz) frozen broccoli floretsUp to 1/4 cup additional heated chicken broth, if needed1/4cup shredded Parmesan cheeseHide Images1Spray 3 1/2- to 4-quart slow cooker with cooking spray.

A simple and easy weeknight chili recipe, loaded with cheese and toppings!MORE+LESS-Updated May 11, 20171jalapeño, seeded and diced1tablespoon chili powder2teaspoons cumin, ground1can (28 oz.) diced tomatoes2tablespoons tomato paste1can (15 oz.) black beansHide Images1Roll beef into very small meatballs.