Chicken pot pie, but topped with potatoes?! Golden brown tater tots serve as the genius crust in this utterly delicious dish. Why didn't we think of this sooner?
Bev Weidner makes her Skillet Chicken Lasagna, an easy and forgiving dish that doesn't require perfection to taste great. She uses store-bought rotisserie chicken and bagged mozzarella cheese for time-saving shortcuts.
The Kitchen is perfecting poultry for spring, starting with Katie Lee's Roast Chicken with a twist and the kickoff of the Rotisserie Club with Jeff Mauro's Pulled Chicken Sandwich. Chef and restaurateur John Seymour stops by to grill Honey Garlic Chicken Thighs. The Kitchen Helpline answers frequently asked chicken questions, and Geoffrey Zakarian serves up a Mint Julep.
Rachael shares recipes to take your leftovers from ordinary to extraordinary. Featuring Sausage, Kale and Cranberry Pasta; Turkey Croquettes with Mushroom-Rosemary Gravy.