Adventures of Mel

Category: Poultry & Chicken

Juicy Instant Pot Whole Chicken for an Easy Dinner
How to cook a perfectly tender and juicy Instant Pot whole chicken from fresh or frozen in just 30 minutes or less. Quick and easy, healthy one pot meal recipe that will have everyone coming back for seconds!

I love garlic parm chicken skewers and baked chicken drumsticks, but my go-to easy dinner recipe has always been whole chicken in the CrockPot. I’d plan ahead and throw everything together in the morning so that it could slow cook all day long– That is, until I bought my first Instant Pot. Don’t get me wrong, I still love the slow cooked flavor of a good CrockPot chicken, but cooking whole chicken in the Instant Pot is so much faster for those busy weekdays when I’m in such a rush!

I can whip up an Instant Pot whole chicken in 30 minutes or less, and it tastes just as good as a slow cooked chicken. If you don’t already have an Instant Pot, I highly recommend getting one; this is one tool that every kitchen needs to have! You can make so many dinner recipes with an electric pressure cooker, including Instant Pot salmon, meatloaf, and baby back ribs.

Ingredients & Substitutions Notes
- Whole Chicken – I wrote this recipe out using a fresh, 4-5 pound whole roasting chicken and a 6-quart Instant Pot. If yours is bigger, you’ll not only need to adjust the other ingredient amounts accordingly, but you’ll also need an 8-quart Instant Pot. If you’re using a frozen whole chicken, you’ll need to double the cooking time; I’ll give more details in the recipe instructions below.
- Seasonings – You’ll need a mixture of salt, black pepper, paprika, onion powder, dried oregano, thyme, rosemary, garlic powder and cayenne pepper for your Instant Pot whole chicken.
- Olive Oil – I like to sauté the chicken in a little bit of olive oil in the bottom of the Instant Pot before pressure cooking. If you don’t have any olive oil on hand, vegetable oil or canola oil will work just fine!
- Chicken Broth – A little bit of chicken broth in the pot goes a long way for extra flavor! Pre-packaged chicken broth is pretty expensive, so I usually make my own broth with chicken bouillon.
- Lemon & White Onion – I always stuff my whole chicken with lemon and white onion for extra flavor.
- Veggies – Feel free to make a meal out of it by cooking your Instant Pot whole chicken with vegetables. Sometimes I’ll toss in a few chunked potatoes, sweet potatoes, celery, carrots, garlic, parsnips, turnips or even mushrooms before cooking. Be creative!
How to Make Instant Pot Whole Chicken

Before getting started, rinse your whole chicken off and pat dry with paper towels. Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…

Prepping the Chicken
1. In a small mixing bowl, combine all of the seasonings.
2. Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.
3. Next, stuff the cavity with lemon and onions.
4. Add the oil to the Instant Pot, and set it to the high sauté setting.
5. Lay the whole chicken in the Instant Pot with the breast facing down. Cook ’til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!
6. Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.
How to Cook a Whole Chicken in the Instant Pot
1. Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.
2. Place your whole chicken on top of the rack; if you’re adding any veggies, this is where you’ll want to chuck them in. Select the manual setting, and let it cook on high for about 6 minutes per pound. When the timer goes off, naturally release the pressure for about 20 more minutes.
3. Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.
If you’re cooking the chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

That’s it! Serve and enjoy with any sides while fresh and hot. The great thing about cooking a whole chicken is that there’s usually plenty of leftovers that you can use for other meals later in the week!

What to Serve With Instant Pot Whole Chicken

Here are a few ideas as to what you can serve with your whole chicken meal…
- Lather it in your own homemade chicken gravy from bouillon!
- Creamy mashed potatoes are a classic, although sometimes we do baked potatoes or sweet potatoes instead.
- You can’t go wrong with baked beans and bacon!
- I’m a sucker for seasoned steak fries. These loaded chili cheese fries are really easy to make.
- Of course, you can just add carrots in with the chicken, but these honey glazed carrots are definitely a step up.
- Since you’re making whole chicken in the Instant Pot, why not make Instant Pot southern green beans to go with it? And you can make Instant Pot corn on the cob for a full whole chicken meal!
- If you’re looking for healthier side dishes, check out this broccoli salad, this creamy layered salad, pasta salad with cucumbers and tomatoes, or this dill veggie finger salad.
Expert Tips and Recipe FAQ’s

Why isn’t my Instant Pot chicken cooked through?
This is usually because it wasn’t cooked long enough. Fresh whole chicken needs about 6 minutes of cook time per pound in the Instant Pot. If it comes out raw in the middle, the best thing to do is to close it up, set it to manual and let it cook all over again, this time giving it 6 minutes per pound as recommended in the recipe. Then let it naturally release for about 20 minutes.

How should I store leftover whole chicken?
Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days.

Can you freeze leftover chicken?
Yes, you can freeze leftover chicken for meal planning in an airtight container or freezer bag for up to 3 months. Be sure to let it thaw out overnight in the refrigerator before using in any recipes.

How do you reheat leftover chicken that’s been refrigerated?
I usually reheat mine in a microwave-safe dish in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often. If your leftover chicken was frozen, be sure to let it thaw out in the refrigerator overnight before reheating.

Recipes for Leftover Chicken

Need to use up leftover chicken before it goes bad? Here’s a list of our go-to leftover chicken recipes…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Whole Chicken

Perfectly tender and juicy Instant Pot whole chicken from fresh or frozen. Quick and easy dinner recipe that you can cook in just 30 minutes!
Paper Towels
Large Knife
Cutting Board
Small Mixing Bowl
Tongs
4 pounds Whole Roasting Chicken
2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper (optional)
2 tablespoons Olive Oil
1 cup Chicken Broth
1 Lemon (quartered)
1 Medium White Onion (peeled and quartered)
Before getting started, rinse your whole chicken off and pat dry with paper towels.
Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…
In a small mixing bowl, combine all of the seasonings.
Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.
Next, stuff the cavity with lemon and onions.
Add the oil to the Instant Pot, and set it to the high sauté setting.
Lay the whole chicken in the Instant Pot with the breast facing down. Cook 'til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!
Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.
Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.
Place your whole chicken on top of the rack; if you're adding any veggies, this is where you'll want to chuck them in.
Select the manual setting, and let it cook on high for about 6 minutes per pound.* When the timer goes off, naturally release the pressure for about 20 more minutes.
Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.
That's it! Serve and enjoy with any sides while fresh and hot.
*If you’re cooking your whole chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

How should I store leftover whole chicken?

Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often.

dinner, Dinner Ideas, Instant Pot Recipes, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes
American, Dinner, Main Dish
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March 21, 2025
Easy Slow Cooker Whole Chicken Recipe With Vegetables
How to make the best slow cooker whole chicken that tastes just like a rotisserie style chicken with vegetables. Easy CrockPot dinner recipe that you can make from scratch in 10 minutes or less!

Raising 3 kids and working on a tight budget, chicken has always been our go-to weeknight dinner recipe. Sometimes we’ll make baked chicken drumsticks, but most often we make this slow cooker whole chicken recipe. You can fit a lot of food in a slow cooker, and so we usually have plenty of leftovers to eat on the rest of the week. Of course, if you didn’t remember to put your chicken in the slow cooker, you can also cook whole chicken in the Instant Pot in just 30 minutes.

I love cooking whole chicken in the slow cooker because you can just set it and forget it. Add your chicken and veggies to the Crock Pot in the morning, and dinner will be ready to go by the time you get home from work. It also pairs well with so many side dishes, like slow cooker corn casserole, CrockPot funeral potatoes, CrockPot baked beans, baked potatoes, and sweet corn on the cob.

Ingredients & Substitutions Notes
- Whole Chicken – Of course, the main ingredient for this recipe is a whole chicken, with the neck and giblets removed. I always like to rinse mine off in the sink, and then pat it dry with a paper towel.
- Olive Oil – I like to rub a little bit of olive oil into the chicken once it’s in the Crock Pot. Once soaked in, this will help to moisten and tenderize the chicken as it bakes.
- Veggies – If you really want a well balanced whole chicken CrockPot meal, cook your veggies right in with the chicken roast! I usually just add celery, carrots, red onion and garlic. That said, you might drop in some chunked potatoes, parsnips, turnips, mushrooms or even sweet potatoes. Be creative!
- Herbs & Spices – I always throw in a few sprigs of fresh thyme and rosemary. And since you really can’t over-season a whole chicken, I’ll add seasoned salt, paprika, black pepper, dried parsley and onion powder. Basil, oregano or even an Italian seasoning can work really well too!
How to Make Slow Cooker Whole Chicken

Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.

Prep the Ingredients
1. Rinse the chicken, and then remove the neck and giblets. Pat dry.
2. Chop up the celery, carrots and onion; and then peel the garlic cloves, mashing each one down with the back of a kitchen knife. Then you can mix up the seasonings in a small mixing bowl.
3. Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin ’til evenly dispersed. I like to use a basting brush for this step.
4. Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
Assembling the Slow Cooker
1. Start by adding the prepped veggies and fresh herbs to the Crock Pot.
2. Then place the seasoned whole chicken in the CrockPot on top of the vegetables.
How to Cook Whole Chicken in the CrockPot
1. Place the lid on your slow cooker, and cook on low for 6-8 hours. Alternatively, you can cook it on high for 3-4 hours, or ’til the internal temperature reads at least 165ºF with a meat thermometer.
2. Once fully cooked, remove your chicken from the slow cooker, and transfer it to a cutting board to cool for 10-15 minutes before cutting.
If you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or ’til golden brown.

That’s it! Serve and enjoy your CrockPot whole chicken with all the cooked veggies. If you’re not ready to eat yet, simply leave it in the slow cooker with the “keep warm” function on ’til you’re ready to serve.

What Else to Serve With Your CrockPot Whole Chicken Meal

In addition to the side dishes already mentioned, here are a few more recipes that you can serve with your CrockPot whole chicken meal…
- Southern green beans and whole chicken with creamy mashed potatoes make the perfect dinner trio.
- Speaking of green beans, this green bean casserole is perfect for a potluck!
- You can’t go wrong with crispy french fries, or even loaded chili cheese fries…
- If you’re looking for a healthier option, you’ll love these honey glazed roasted carrots.
- Of course, any pot roast pairs well with broccoli salad, dill veggie finger salad, this creamy layered salad or even this 30 minute pasta salad.
- Last but not least, you can save back some of the broth to make your own chicken gravy!
Expert Recipe Tips and FAQ’s

Is it safe to cook whole chicken in the slow cooker?
Yes, it is perfectly safe to cook a whole chicken in the slow cooker so long as it reaches an internal temperature of at least 165ºF before serving. In fact, chicken is at its best when cooked at lower temperature for a long time, so the slow cooker is perfect!

How should I store leftover slow cooker whole chicken?
Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days. If you make a large enough batch, you can reheat a little bit in the microwave every day for easy meals all week long!

Can I freeze leftover chicken?
Yes, you can freeze leftover whole chicken. Stored in an airtight container or freezer bag, it should last up to 3 months in the freezer. Be sure to let it thaw out overnight in the refrigerator before reheating as normal.

More Slow Cooker Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Slow Cooker Whole Chicken

How to make the best slow cooker whole chicken with vegetables. Easy CrockPot dinner recipe that you can make in 10 minutes or less!
Slow Cooker
Disposable Slow Cooker Liner
Kitchen Knife
Small Mixing Bowl
Basting Brush
Meat Thermometer
Cutting Board
Whole Chicken CrockPot Meal
1 Whole Chicken
2 tablespoons Olive Oil
4 stalks Celery (chopped)
3 Carrots (chopped)
1 Red Onion (peeled and chopped)
4 Garlic Cloves (peeled and smashed)
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Seasoning
1 teaspoon Kosher Salt
1 teaspoon Seasoned Salt
1 teaspoon Paprika
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Dried Parsley
1/2 teaspoon Onion Powder
Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.
Rinse the chicken, and then remove the neck and giblets. Pat dry.
Chop up the celery, carrots and onion, and then peel the garlic cloves, mashing each one down with the back of a kitchen knife.
Mix up the seasonings in a small mixing bowl.
Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin 'til evenly dispersed. I like to use a basting brush for this step.
Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
Start by adding the prepped veggies and fresh herbs to the Crock Pot.
Then place the seasoned chicken on top of the vegetables.
Place the lid on your slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. You can tell that it's done when the internal temperature reads at least 165ºF with a meat thermometer.
Once fully cooked, transfer your chicken to a cutting board to cool for 10-15 minutes before cutting.
Optionally if you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or 'til golden brown.
That's it! Serve and enjoy with all the cooked veggies. If you're not ready to eat yet, simply leave it in the Crock Pot with the "keep warm" function on 'til you're ready to serve.
How should I store leftover slow cooker whole chicken?

Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes, Slow Cooker
American, Dinner
crockpot whole chicken, recipe for whole chicken in the crockpot, slow cooker whole chicken, whole chicken crockpot meal, whole chicken crockpot recipe, whole slow cooker chicken
February 25, 2025
How to Make Crispy Baked Chicken Drumsticks in the Oven
How to make crispy baked chicken drumsticks in the oven. Simple and easy dinner staple recipe for the tastiest, most tender and juicy baked chicken legs in 45 minutes or less!

Lately I’ve been making a lot of chicken dinners, both because it’s healthy, but also because chicken is so cheap. We love garlic parmesan chicken skewers and crispy Pringles chicken, but sometimes you just need an easy weeknight dinner. I can’t think of a better chicken recipe than these oven-baked chicken drumstick, except for maybe my family’s favorite slow cooker whole chicken, or Instant Pot whole chicken if you don’t have time for the slow cooker.

If you like chicken, you’ll love maple bourbon brined roasted turkey. I also enjoy a good oven roasted pork roast, this roasted pork tenderloin and these family favorite maple pork chops with apples and onions.

Why My Family Loves Baked Chicken Drumsticks
- It’s a simple and easy dinner recipe that you can make in 45 minutes or less. It uses budget-friendly ingredients, so baked chicken drums are pretty cheap to make.
- These baked chicken legs have a melt-in-your-mouth moist & tender interior and a perfectly crispy skin. They are truly finger-lickin’ good!
- Chicken legs are healthy and nutritious, with lean, dark meat that’s chock full of essential vitamins and minerals, including vitamin B6, phosphorous, iron, zinc, selenium and niacin.
- Baked chicken legs are a versatile dinner staple. You can add different seasonings based on what you prefer, or you can marinate them ahead of time for extra flavor. Even better, those of you with food allergies can be sure to use 100% allergen-free ingredients.
- Feel free to double, triple or even quadruple this recipe to feed a crowd. Great for potlucks, parties or any other large gathering!
Ingredients & Substitutions Notes

This recipe uses simple ingredients, so chances are that you may already have everything on hand…
- Drumsticks – I just use bone-in, skin-on whole chicken legs for this chicken drumsticks recipe, but you can use just about any cut you want, including chicken thighs and chicken breasts.
- Olive Oil – I like to use a little bit of olive oil to help the spices to stick to the chicken, and it also helps to keep your baked chicken drums from sticking to the baking sheet in the oven!
- Spices – Most of the time I just keep things simple with a dash of salt, black pepper and a little bit of poultry seasoning. You can also use barbecue seasoning or even Italian seasoning, or other spices, like parsley, oregano, basil, thyme, garlic powder, onion powder, chili powder, paprika, chipotle pepper, cayenne pepper, cumin, mustard powder, lemon pepper, and brown sugar.
If you’re looking for an extra kick of flavor, you might try placing your chicken legs in a marinade for several hours or overnight before baking. Here’s a great guide on how to marinate chicken.

How to Make Oven Baked Chicken Drumsticks

Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with nonstick cooking spray. Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

How to Cook Baked Chicken Drumsticks
1. Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, ’til well combined; add your chicken legs to the large bowl and toss until well coated with oil and seasonings.
2. Lay each chicken drum out on the large sheet pan that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.
3. Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, ’til there’s no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer. Higher temperatures make for better tasting and more tender chicken legs, but take care not to burn them.
Keep in mind that the cooking time may vary, so you’ll want to keep an eye on things. Thankfully, this chicken leg recipe is fairly forgiving!

What to Serve with Baked Chicken Legs

Now that your juicy chicken drumsticks are ready to serve, here are some of my favorite side dish recipes that you can serve them with…
- I love to top off my chicken legs with this mango peach salsa, and my kids love this salsa recipe with fruit.
- Here’s how to make an easy chicken gravy from bouillon to serve up with these easy chicken drumsticks.
- Another classic side dish is mashed potatoes or baked potatoes. If you’re feeding a crowd, make your own mashed potato bar, or even a baked potato bar!
- Don’t like regular potatoes? What about these easy Instant Pot sweet potatoes?
- If you like mashed potatoes with your baked chicken legs, you’ll love these CrockPot baked beans.
- These crispy steak fries make a good side for just about any meal. Take it a step further and make these loaded chili cheese fries!
- Looking for a healthier side dish? These honey glazed carrots are so good!
- My whole family loves these Instant Pot southern green beans with just about any chicken dinner.
- You can’t go wrong with chicken and fried rice with pork!
- You can also make broccoli salad, this dill veggie finger salad, a creamy layered salad or this easy pasta salad recipe.
- Finally, everybody loves corn on the cob. The guys make Mexican corn on the cob whenever we have sweet corn for dinner!
Expert Tips and Recipe FAQ’s

Can I double this recipe?
Yes, you can double, triple or even quadruple this recipe to feed a crowd. If you’re using multiple baking sheets on multiple racks in the oven, you may want to rotate them to different racks midway through the baking time, so as to ensure that everything cooks evenly.

How do you store leftover baked chicken legs?
You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

Can you freeze baked chicken drumsticks?
You can freeze cooked drumsticks, but for best results I recommend prepping your chicken legs ahead of time and freezing them raw to bake later on. The best way to do this is to place them in a foil pan, and then coat with any seasonings and olive oil. Simply cover the pan with aluminum foil and transfer to the freezer, where it should keep for up to 3 months; then bake as directed in the recipe.

You can bake your chicken drumsticks in the covered foil pan from frozen, or you can let them thaw out in the refrigerator overnight. If baking from frozen, keep in mind that you may have to add an extra 10-15 minutes to the baking time to make up for the cold starting temperature.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Baked Chicken Drumsticks

How to make crispy oven baked chicken drumsticks for dinner. Easy recipe for perfectly tender & juicy chicken legs in 45 minutes or less!
13×9 Baking Sheet
Large Mixing Bowl
17 Chicken Drumsticks
1/4 cup Olive Oil
3/4 teaspoon Sea Salt
1/2 teaspoon Black Pepper
2 tablespoons Fresh Parsley (optional)
Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with cooking spray.*
Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, 'til well combined.
Add your chicken legs to the bowl and toss until well coated with oil and seasonings.
Lay each chicken drum out on the large baking sheet that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.
Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, 'til there's no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer.
Garnish with fresh parsley, if desired, and then serve with all of your favorite side dishes!
*Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

How do you store leftover baked chicken legs?

You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes
American, Dinner
baked chicken drumsticks, baked chicken legs, baked chicken legs in oven, oven baked chicken drumsticks, oven baked chicken legs
May 31, 2024
Best Ever Garlic Parmesan Chicken Skewers in the Oven
How to make juicy and flavorful garlic parmesan chicken skewers in the oven that are perfectly tender with a crisp, crunchy bite on the outside. Easy weeknight dinner recipe that you can make to feed a crowd in 30 minutes or less with simple, budget-friendly ingredients.

If you like baked chicken drumsticks, you’ll love these easy garlic parmesan kabobs. They’re so easy to make, and you can make them out of just about anything. My family loves maple bourbon marinated grilled shrimp kabobs, and sometimes we even make fruit kabobs!

I think these garlic parmesan chicken skewers will be a great addition to my summertime recipe repertoire. I can’t think of a better appetizer to serve up alongside CrockPot hot dogs, homemade bacon cheeseburgers, and corn on the cob.

Why I Know You’ll Love This Recipe
- It’s quick and easy. You can make these garlic parmesan kabobs in 30 minutes or less, and this recipe uses simple, budget-friendly ingredients.
- I’ll show you how to bake chicken skewers in the oven, but you can also cook them in the air fryer or even on the grill.
- These garlic parmesan chicken skewers are tender and juicy with a perfectly crisp, crunchy bite on the outside. This is a truly mouthwatering dish.
- They’re full of cheesy garlic flavor, and the savory goodness of parmesan cheese makes this the best appetizer to feed a crowd.
- This recipe is perfect for all of your summertime parties and events, including backyard BBQ’s, Memorial Day and even the 4th of July.
- The best part is that you can prep your garlic parmesan chicken skewers ahead of time with a flavorful marinade, and store them up in the fridge until you’re ready to bake. This is great if you’re making your kabobs alongside other dishes to feed a lot of people.
Ingredients & Substitutions Notes
- Chicken – I prefer to use boneless skinless chicken thighs because they are more tender and flavorful due to the higher fat content. That said, boneless skinless chicken breasts will work just fine too.
- Butter – You’ll need to melt unsalted butter for this recipe.
- Parsley – I recommend using chopped fresh parsley for the best flavor, but you can also use dried parsley if that’s all you have on hand. If you go this route, a good rule of thumb is to use about 1/3 of the amount of dried parsley as you would fresh parsley.
- Parmesan Cheese – You’ll want grated parmesan cheese for this recipe.
- Garlic – Fresh, minced garlic cloves are always best. Sometimes I cheat and buy already minced garlic from the store. The richness of garlic adds a lot of flavor to this recipe.
- Lemon Juice – You can squeeze your lemon juice from fresh lemons, but I just use bottled lemon juice from the store.
- Kosher Salt – It’s important that you use a coarse kosher salt to make this recipe. Kosher salt is usually best when you’re mixing up any kind of seasoning, because it has a uniformly large crystal size that distributes much more evenly throughout the other spices.
- Spices – Don’t be fooled by the spices; these garlic parmesan chicken skewers aren’t spicy at all! But you will need some garlic powder, paprika, onion powder and ground black pepper for this recipe.
How to Make Garlic Parmesan Chicken Skewers

If you’re using wooden or bamboo skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on. If you’re using metal skewers, you can skip this step.

Set your oven to preheat to 400ºF, and line 2 13×9 baking sheets with parchment paper. Let’s get started…

Assembling Your Chicken Skewers
1. Start by using a large knife to slice your chicken into roughly 1-inch pieces on a large cutting board. Set aside.
2. In a large bowl, whisk together the melted butter, chopped parsley, grated parmesan cheese, minced garlic cloves, lemon juice, kosher salt, garlic powder, paprika, onion powder, and ground black pepper until well combined.
3. Place the cubed chicken onto the skewers and transfer to the butter sauce. Keep a little room between each piece of chicken so they will cook evenly.
4. With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets. I like to use a large, deep dish rectangular platter for this step.
Alternatively, if you’re looking to make this recipe ahead of time, you could mix up the cubed chicken and the butter mixture together in a large mixing bowl. Then cover your bowl with plastic wrap and transfer into the refrigerator to marinate for a few hours or even overnight.

When you’re ready to bake, simply slide your marinated chicken onto the skewers and put them in the oven. You’ll have the most delectable garlic parmesan chicken skewers.

How to Bake Garlic Parmesan Chicken Skewers
1. Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, ’til golden brown.
2. After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes of cooking time.
3. Once the juices on the baking sheet run clear and the internal temperature of the chicken pieces reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven and serve!
If you’ve never made chicken kebobs before, you may be somewhat perplexed as to how to eat them! Don’t worry, it’s easier than you think. The best way to do this is by eating the chicken right off the skewer, or you can use a fork to slide them off onto a plate before serving.

I like to serve my chicken skewers topped off with a fresh batch of mango peach salsa, and my kids love this fruit salsa recipe!

What to Serve with Garlic Parmesan Chicken Skewers

Not sure what to serve with your chicken skewers? Here are a few ideas that come to mind…
- Garlic parmesan chicken skewers go great with a side of homemade steak cut fries or even homemade chili cheese fries.
- I can’t think of a better or easier appetizer to serve up with loaded Chicago hot dogs!
- You can’t go wrong with chicken fried rice or pork fried rice. This is a classic side dish that makes a complete meal out of just about any kabob recipe.
- Make an easy layered salad with a creamy homemade dressing to go along with your chicken kabobs. Alternatively, you can also serve them with this easy broccoli salad, a dill veggie finger salad or even this 30 minute pasta salad with cucumbers and tomatoes!
- If you’re feeding a crowd, you may consider putting together a fun mashed potato bar or even a baked potato bar from scratch.
- I know I mentioned corn on the cob earlier on in the post, but have you ever eaten Mexican corn on the cob with bacon? You’ll never eat sweet corn the same again!
- These loaded hummus chicken nachos would make a great appetizer to go along with your garlic parm chicken skewers. They’re easy to make, and you can double or triple the recipe to feed a lot of people.
- My family LOVES pizza. Parmesan garlic chicken skewers make the perfect appetizer to serve alongside our favorite hamburger pizza or Hawaiian pizza.
Expert Tips and Recipe FAQ’s

Can I cook chicken skewers in the air fryer?
Yes, you can cook garlic parmesan chicken skewers in the air fryer. Line your air fryer basket with a piece of parchment paper, and then transfer your prepped chicken skewers to the basket. Cook at 400ºF for about 5 minutes. Flip your skewers and cook for another 5 minutes, or until the internal temperature of the chicken reaches 165ºF with a meat thermometer.

Can I grill parmesan garlic chicken skewers?
Yes, you can also cook your chicken kabobs on any kind of grill. You’ll want to preheat your grill to a medium-high heat, and then cook your chicken skewers for about 5 minutes on each side, or until the internal temperature reaches 165ºF. Serve and enjoy!

Why are my chicken skewers dry?
You probably overcooked them. Remember, you only have to cook your chicken until the internal temperature reaches 165ºF. If you cook them any longer than this, the chicken will dry out and become tough and chewy. That said, chicken thighs have more fat than chicken breasts, so the thighs will be more forgiving if you accidentally overcook your skewers.

How should I store leftovers garlic parmesan chicken skewers?
Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

Recipe Variations

Here are a few fun ideas as to how you can make garlic parmesan chicken skewers even more interesting…
- Believe it or not, you can cook a lot more than just meat on a skewer. Chunked bell peppers, red onion, cherry tomatoes, sliced zucchini and even pineapple chunks come to mind.
- As I stated in the instructions above, you can always marinate your chicken with the butter mixture in an airtight container or zip-loc bag for a few hours or overnight. This will result in a richer, more complex flavor that everyone can appreciate.
- Try adding a three-fingered pinch of dry ranch seasoning and bacon crumbles to the butter mixture to make the best bacon ranch garlic parmesan chicken skewers!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Garlic Parmesan Chicken Skewers

How to make the best ever garlic parmesan chicken skewers in the oven. Easy weeknight dinner recipe that you can make in 30 minutes or less!
Skewers
13×9 Baking Sheets
Parchment Paper
Large Knife
Large Cutting Board
Large Mixing Bowl
Whisk
Tongs
Meat Thermometer
2 pounds Boneless Skinless Chicken Thighs
1/2 cup Unsalted Butter (melted)
1/2 cup Fresh Parsley (chopped)
1/2 cup Parmesan Cheese (grated)
10 Garlic Cloves (minced)
1 tablespoon Lemon Juice
1/8 teaspoon Coarse Kosher Salt
1 1/2 teaspoons Garlic Powder
1 teaspoon Paprika
1 teaspoon Onion Powder
1/2 teaspoon Ground Black Pepper
Before getting started, preheat your oven to 400ºF, and line 2 13×9 baking sheets with parchment paper.*
Start by using a large knife to slice your chicken into roughly 1-inch cubes on a large cutting board. Set aside.
In a large bowl, whisk together the butter, parsley, parmesan cheese, minced garlic, lemon juice, salt, garlic powder, paprika, onion powder, and ground black pepper until well combined.
Slide the cubed chicken onto the skewers and transfer to the butter mixture. Keep a little room between each piece of chicken so they will cook evenly.
With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets.
Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, 'til golden brown
After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes.
Once the juices on the baking sheet run clear and the internal temperature of the chicken reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven.
Serve and enjoy!
*If you’re using wooden skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on.

How should I store leftovers garlic parmesan chicken skewers?

Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

Appetizer, Appetizers, dinner, Dinner Ideas, Meat & Seafood, Poultry & Chicken Recipes
American, Appetizer, Dinner
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February 27, 2024
How to Make Easy Homemade Chicken Fried Rice in a Wok
Learn how to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that’s so much better than takeout! They’ll all be back for seconds.

My family loves Asian food, especially Chinese food and Thai food. Though I’m not sure it’s truly authentic, pork fried rice and chicken fried rice (and the lower carb version, cauliflower chicken fried rice) are one of my favorite things to eat when we’re craving take-out from a Chinese restaurant.

It’s taken us awhile to really learn how to make a good chicken fried rice recipe in our own kitchen. Dan purchased a really nice wok awhile back, and ever since, he’s really made some delicious dishes!

Wok chicken fried rice is one of those dishes he likes to make, and man, he’s so good at it. This is HIS recipe, through and through.

Sometimes we’ll make a double batch, just so we can make up a batch of chicken fried rice spring rolls to go with it for a complete dinner.

What Is Chicken Fried Rice?

This chicken fried rice wok recipe is a stir fry dish cooked on high heat in a wok. You can also use a large skillet, but a wok works best.

Chinese chicken fried rice is made with ingredients like tender chicken breast, rice, eggs, onions, peas, carrots, other vegetables, sesame oil, and soy sauce.

Chicken Fried Rice Ingredients and Substitutions Notes

Let’s talk ingredients…
- Sesame Oil – Sesame oil is a must; ordinary vegetable oil and olive oil will not do it for this recipe.
- Peas and Carrots – I’ll usually buy a combo bag in the freezer section at the grocery store; but you can slice up carrots and add frozen peas instead. While we don’t parboil our vegetables beforehand, you may prefer to parboil the peas and carrots, so they’re not as crisp, and Food Fanatic has great tutorials for how to parboil. Personally, I love the hint of crispness the vegetables give with the rice.
- Yellow Onion – You can use sweet onion, but yellow onion gives a bit of spicy kick to the finished dish.
- Garlic – Use already minced garlic you can get at the grocery store, or mince up fresh garlic cloves.
- Large Eggs
- Cooked Chicken Breast, Shredded or Chopped into Bite-Sized Pieces – The best chicken to use is boneless skinless chicken breast. I don’t really recommend chicken thighs, because thighs will likely add more grease than necessary. We like to cook the chicken ahead of time, so it’s ready to go. In fact, most of the time, we’re using leftovers from an Instant Pot whole chicken.
- Jasmine Rice, Already Cooked – For the best rice, I recommend using day-old long grain white rice, since short grain rice will be softer and most definitely clump together when cooked. We use Jasmine rice to make this recipe, and it works really well. Leftover rice is best because it’s had time to chill and dry out after cooking, which leads me to another great tip for getting rice to literally fall right off the fork (or the spatula/spoon while frying)… Cook the rice ahead of time and chill it. We usually cook ours in the Instant Pot or rice cooker, and then we’ll spread it all out on a cookie sheet, cover it, and stick it in the fridge for about 30 minutes to chill. If we haven’t made it up ahead of time, we’ve even been known to stick it in the freezer for a shorter amount of time. Cold rice fries without as much moisture and all the clumpy, goopy mess that rice can sometimes become. Also… You can use brown rice, but just know it will change the texture of the finished dish.
- Soy Sauce – If you need to make gluten-free chicken fried rice, use a good gluten-free soy sauce substitute.
How to Make Chicken Fried Rice in a Wok

Make sure all of your ingredients are ready to go before you begin to heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go beforehand.

Step 1: Heat the Sesame Oil

Heat the sesame oil in a large wok over medium high heat. It’s important to heat the sesame oil in the wok first before adding anything in. You’re going to cook fried rice over a medium-high heat (depending on your stove), and it’s going to be a super quick process.

Step 2: Add the Vegetables to the Wok

Add the veggies, chopped onion, and minced garlic to the hot wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.

Step 3: Scramble the Eggs

Make a well in the middle of the veggies, and scramble the eggs right in with the veggies.

Step 4: Stir in the Chicken

Stir the cooked, shredded chicken into the vegetable and egg mixture.

Step 5: Add the Rice

Stir the cooked rice into the mixture, mixing everything together really well to combine.

Step 6: Add the Soy Sauce

Add the soy sauce, and stir fry everything together ’til everything’s been heated thoroughly.

That’s it, super quick and easy; and it tastes so much better than takeout. Chicken fried rice makes the best side dish for my favorite garlic parmesan chicken skewers!

Expert Tips and Recipe FAQ’s

How much dry rice equals 3 cups cooked rice?
Usually about 1 cup dry rice equals about 3 cups cooked rice.

What’s the best way to cook rice?
Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Chilling the rice really helps get it to fry without all the clumpy, goopy mess that rice can sometimes become.

Can I use different vegetables?
Yes, you can. In fact, other vegetables that make really good fried rice include broccoli, sugarsnap peas, water chestnuts, corn, etc. Just know, depending on the vegetables you choose, it may increase cook time to make sure they’re cooked well.

How should leftover chicken fried rice be stored?
Store it in an airtight container in the fridge. You can re-heat it in the microwave for 1-2 minutes, stirring every 30-45 seconds; or on the stovetop in a skillet over low-medium heat.

Can you freeze chicken fried rice?
Yes, you can. Just be sure to freeze it in an airtight container to help prevent freezer burn. It should keep for about 6 months. This makes it easy to meal prep ahead of time, freeze, and re-heat for dinner on busy weeknights.

Alternative Ways to Make Fried Rice

There are so many ways you can switch up this recipe and make it different every single time. The easiest way to switch it up is to use different meats or vegetables.
- Beef – Use leftover beef roast, stew meat, or steak.
- Pork – Use leftover pork chops or pork roast.
- Shrimp
- Fish – Make fried rice with grilled fish fillets, maybe trout or maybe even grilled salmon. Or for an easier route, try canned tuna or salmon.
- Sausage or Sliced Sausage Links – like in Instant Pot sausage and rice.
- Roasted Turkey – would work just as well as chicken.
- Tofu
- Stir in or sprinkle in a generous helping of chopped green onions.
- Use a pack of stir fry veggies from the freezer section. Think sugarsnap peas, broccoli, carrots, water chestnuts, etc.
- Add diced or sliced bell peppers in for even more delicious flavors.
- Add in spinach, corn, green beans, water chestnuts, etc.
More Homemade Chinese Take-Out Recipes

If you love this homemade chicken fried rice, you’ll also love…

Asian Chicken Salad Wonton Cups

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chicken Fried Rice in a Wok

How to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that's so much better than takeout!
Wok
Wok Spatula
Food Chopper
Cutting Board
3 tablespoons sesame oil
1 cup peas and carrots (frozen)
1 medium yellow onion (chopped)
2 cloves garlic (minced)
2 large eggs
1/2 pound boneless skinless chicken breasts (cooked and shredded)
3 cups Jasmine rice (cooked and chilled)
1/4 cup soy sauce
Heat the sesame oil in a large wok over medium-high heat.
Add the veggies, onion, and garlic to the wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.
Make a well in the middle of the veggies, and scramble the eggs into the veggies.
Stir the shredded chicken into the mixture.
Then stir the rice into the mixture, mixing everything together really well.
Add the soy sauce and stir fry everything together.
When everything has been heated thoroughly, it's ready to serve.
Make sure all of your ingredients are ready to go before you heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go.

What’s the best way to cook the rice beforehand?

Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Cold rice fries without all the clumpy, goopy mess that rice can sometimes become.

Dinner Ideas, main dish
Asian
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February 11, 2022
KFC Famous Bowl Copycat
How to make a homemade KFC Famous Bowl, with homestyle mashed potatoes, crispy chicken, corn, gravy, and cheese. Easy copycat dinner recipe!

If you’re in need of a quick and easy dinner without a ride thru the fast food lane, I’ve got just the recipe for you. The KFC chicken bowl has everything you need for a one dish meal.

Filled with creamy mashed potatoes, corn, and crispy chicken nuggets, it’s a definite winner with my kids. For me, it’s the brown gravy and slightly melted cheese that make this KFC bowl complete.

What I love about this mashed potato bowl is… It’s quick and easy to make because of the ingredients I use. Not to mention, my kids can get involved and layer their own bowls.

We also love the occasional mashed potato bar (and baked potato bar) around here, so dinners like this are nothing new to this family.

Ingredients and Substitutions Notes:
- Mashed Potatoes – I prefer to buy ready made mashed potatoes; my grocery store carries Bob Evans mashed potatoes in a package, and they’re delicious and easy to pop into the microwave for just a few minutes. You can also use instant mashed potatoes or homemade mashed potatoes.
- Corn – While I prefer the ease of steamable frozen corn I can just pop in the microwave, you can also use canned corn or fresh corn.
- Chicken Nuggets – I use gluten-free chicken nuggets, but you can also use popcorn chicken or chicken strips. If you do use nuggets or strips, you’ll need to cut them into bite-size pieces.
- Brown Gravy – While I prefer to use a gluten-free brown gravy mix, you can use any kind of gravy you want, including homestyle gravy, ham gravy, turkey gravy, chicken gravy, etc. I even had the thought that a chicken dipping sauce or honey mustard would be good in place of gravy.
- Cheese – We use extra sharp cheddar and Colby Jack cheese. However, consider the flavors you want because the options are endless… Think smoked cheddar or smoked gouda, Monterey Jack, an Italian cheese blend, parmesan cheese, etc.
How to Make a KFC Famous Bowl

Before you can layer your KFC mashed potato bowls, you need to prep a few ingredients.

How to Prep Ingredients:
1. Mix up and cook the gravy according to package directions.
2. Cook the chicken nuggets according to package directions, and cut them into bite-size pieces.
3. Steam cook frozen corn in the microwave, according to package directions.
4. Cook or heat up the mashed potatoes, again according to package directions (unless making homemade).
How to Layer the Bowls:
1. First add a pile of mashed potatoes into your serving bowl.
1. Sprinkle the mashed potatoes with corn.
1. Sprinkle bite-size crispy chicken nuggets on top of the potatoes and corn.
1. Spoon small spoonfuls of gravy onto chicken and mashed potatoes.
1. Finally, sprinkle a mixture of cheese on top of each bowl.
And that’s it. Serve the bowls while warm and enjoy!

Expert Tips and Recipe FAQ’s:

How should I store chicken bowls?
Store in the refrigerator in an airtight container. They should keep for 3-5 days.

How do I reheat them?
The best way to reheat your mashed potato bowls is in the oven at 350° F. This method will help to keep your chicken crispy. If in a hurry, reheat in the microwave for 3-5 minutes, checking every minute to stir or see if it’s hot; with the microwave, chicken will be less crispy.

Can I make ahead and freeze KFC Bowls for quick meals?
Yes, you can. Just be sure to store your ingredients in an airtight container to prevent freezer burn. They should keep for 3-5 months.

Extra Topping Ideas for This Recipe:

There are a plethora of toppings you can add to your bowl in addition to the ingredients we’ve already discussed.

Delicious toppings like…
- Crushed bacon or bacon bits
- Chopped tomatoes
- Green onions
- Red onions
- Fresh chives
- Fresh herbs – thyme, parsley or rosemary
- Sautéed mushrooms
More Favorite Copycat Recipes:
- Olive Garden Chicken and Gnocchi Soup
- Homemade Philly Cheesesteak
- Olive Garden White Chocolate Raspberry Cheesecake
- CrockPot Funeral Potatoes (just like Cracker Barrel’s)
- Little Debbie Be My Valentine Cakes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
KFC Famous Bowl

How to make a homemade KFC Famous Bowl, with homestyle mashed potatoes, crispy chicken, corn, gravy, and cheese. Easy copycat dinner recipe!
Serving Bowls
Saucepan
Sheet Pan
1 ounce brown gravy mix
20 ounces chicken nuggets
2 cups steam-able frozen corn
24 ounces mashed potatoes
1/2 cup sharp cheddar cheese (shredded)
1/2 cup Colby Jack cheese (shredded)
Mix up and cook the gravy according to package directions.
Cook the chicken nuggets according to package directions, and cut them into bite-size pieces.
Steam cook frozen corn in the microwave, according to package directions.
Cook or heat up the mashed potatoes, again according to package directions (unless making homemade).
First add a pile of mashed potatoes into each serving bowl.
Sprinkle the mashed potatoes with corn.
Sprinkle bite-size crispy chicken nuggets on top of the potatoes and corn.
Spoon small spoonfuls of gravy onto the chicken and mashed potatoes.
Finally, sprinkle a mixture of cheese on top of each bowl.
Serve the bowls while warm!
*Or you can use popcorn chicken or chicken strips.

*I prefer to buy ready made mashed potatoes for this recipe; you can also use instant mashed potatoes or homemade mashed potatoes.

How should I store mashed potato bowls?

Store in the refrigerator in an airtight container. They should keep for 3-5 days.

How do I reheat them?

The best way to reheat your mashed potato bowls is in the oven at 350° F. This method will help to keep your chicken crispy. If in a hurry, reheat in the microwave for 3-5 minutes, checking every minute to stir or see if it’s hot; with the microwave, chicken will be less crispy.

Can I make ahead and freeze KFC Bowls for quick meals?

Yes, you can. Just be sure to store your ingredients in an airtight container to prevent freezer burn. They should keep for 3-5 months.

Dinner Ideas, Main Course
American
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February 9, 2021
Easy Chicken Salad Recipe with Eggs
Let’s make the best chicken salad recipe with eggs you’ve ever had. This is a super simple and easy recipe made with shredded chicken, eggs, apples, and walnuts. It’s one of my family’s all time favorite meals!

Every week as I plan our menu, our favorite chicken egg salad usually always makes the cut. It’s one of our favorite meals, and I love that we can make it with whatever type of chicken we have on hand, whether it’s fresh, canned, leftover Instant Pot whole chicken or rotisserie chicken.

While we love making Asian chicken salad for appetizers, we’ve pretty much stuck with this easy open-faced chicken salad sandwich for weeknight dinners.
Why You’ll Love This Easy Dinner
- It’s got healthy, wholesome ingredients; and, like our favorite roast beef lettuce wraps, it’s fairly low carb (without the bread), so it’s a really healthy option for Dan, who usually eats it on a bed of lettuce or bed of spinach.
- You’ll love the crisp, tarty flavor the apples bring to chicken salad sandwiches.
- Like this list of colorful salads, chicken egg salad can serve as the main dish at lunch or dinner; it can also serve as an appetizer with crackers or a side dish at a party or potluck.
- This is one southern meal that’s easy to make ahead of time or on the fly, especially when your chicken and eggs are already cooked.
Ingredients and Substitutions Notes:

You’ll need just a few simple ingredients to make egg chicken salad.
- Cooked Chicken – You can cook fresh chicken, or you can make this chicken salad recipe using canned chicken or store bought rotisserie chicken from the grocery store. We’ve made this a canned chicken salad recipe many nights when we just didn’t remember to get chicken out of the freezer. Leftover chicken also works well.
- Hardboiled eggs – Probably the easiest way to boil your eggs is to put them in a saucepan and cover them with water; bring the pan to a boil over medium to high heat on your stove, and once it’s reached a full rolling boil, set a timer and continue to boil for 6 to 8 minutes. Another way you can boil eggs is with an electric egg cooker; this is quite the handy tool for making easy hard-boiled eggs, and I love that it also poaches eggs. Finally, you can also boil eggs in the Instant Pot, which is super easy and simple to do, as well.
- Celery – I prefer to finely mince this up really well and make it smaller. It adds a lot of crunch to chicken salad.
- Apple – My grandma used to make her chicken salad with apples and pickles, and it was always so delicious.
- Green onions – Again, it’s all about flavor. All of these ingredients really meld together to create an amazing flavor to the salad.
- Mayo and Mustard – If you don’t have mayonnaise, you can use Miracle Whip; but we much prefer the flavor that real mayonnaise gives to chicken salad. Mustard just gives a little extra kick.
- Chopped Walnuts – These are totally optional, and a lot of times, we’ll substitute chopped pecans instead.
- Bread – Again, this is optional. The best bread for chicken salad, though, is definitely sourdough. Toasted sourdough makes a delicious chicken salad sandwich.
Alternative Chicken Salad Ingredients and Variations

We’ve tweaked this recipe over the years. Sometimes we add things, other times we don’t. Here are a few options for you to think about when mixing up the ingredients…
- Mince up dill pickles or sweet pickles to add into the ingredients. We love adding in dill pickle. I imagine bread and butter pickles or sweet relish would taste really good too.
- Swap out the green onions for red onion; it gives a spicy kick to this southern chicken salad.
- Instead of mayo, you can use Miracle Whip or plain Greek yogurt.
- Instead of regular mustard, using Dijon mustard or stone ground mustard.
- In place of walnuts, you can use pecans or almonds.
- Add chopped up grapes for a yummy chicken salad with grapes.
However you choose to make this chicken egg salad recipe, it’s sure to be a hit with your family. We usually have zero leftovers with this quick and easy meal.

How to Make a Chicken Salad Recipe with Eggs

Before you mix up your classic chicken salad, you’ll need to shred up whatever type of cooked chicken you’re using and smash the hard-boiled eggs. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.

Also, wash and chop the celery, green onions, and apple; and chop up the walnuts.
Now Mix up the Salad
1. In a large mixing bowl, mix together the cooked chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
2. Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a “wetter” chicken salad, you can add more mayo.
3. If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
Then Make It into an Open-Faced Chicken Salad Sandwich

I like to do the following, but you can change this up to make it your own.
1. Toast a piece of sourdough bread (or gluten-free bread).
2. Spread on a little Miracle Whip.
3. Add a small pile of lettuce, and pile on the chicken salad to make the most delicious open-faced chicken salad sandwich recipe ever. It’s so tasty and so good!
Expert Tips and Recipe FAQ’s

Should chicken egg salad be cold or warm?
I’ll answer how to store it in the next question, but you can eat chicken salad while it’s still warm from just making it… Or you can eat it cold from the fridge. It’s delicious either way.

How should I store chicken salad with eggs?
It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.

Why do you put eggs in chicken salad?
We add hardboiled eggs to chicken salad because eggs give a little more oomph, a little more protein, a bit of a creamy texture, and a lot more flavor to chicken salad. They’re also very filling. If you are intolerant to eggs or allergic to eggs, you can make chicken salad without eggs. However, just know that it won’t quite be the same; it loses some of the texture and flavor that chopped up hardboiled eggs give to the salad.

What Do You Serve with Chicken Salad?

Chicken and egg salad goes great with so many things, but we usually like to eat it with lettuce and other raw vegetables like celery and carrots. We’ll also sometimes add fresh fruit, like grapes or fruit salad on the side, or a helping of potato chips or cheese puffs.

Personally, I love to eat spoonfuls of chicken salad with tortilla chips; it’s so good!

More Egg and Chicken Salad Recipes:

If you loved learning how to make this chicken salad, you’ll love these other salad recipes too…
- Chicken Salad Pita Pockets
- Loaded Egg Salad Pitas
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chicken Salad Recipe with Eggs

How to make the best chicken salad recipe with eggs. Simple and easy recipe with shredded chicken, apples, and walnuts. Family favorite meal!
Cutting Board
Chef's Knife
Electric Egg Cooker
Large Mixing Bowl
2 cups chicken (cooked and shredded)
4 large hardboiled eggs (mashed)
2 stalks celery (minced)
1 large apple (diced or chopped)
1/2 cup chopped walnuts (or pecans)
2 green onions
1/2 cup mayonnaise
1/4 teaspoon mustard
In a large bowl, mix together the shredded chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a "wetter" chicken salad, you can add more mayo.
If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
To Make an Open-Faced Chicken Salad Sandwich:
Toast a piece of sourdough bread or whatever type of bread you prefer.
Spread a layer of mayo or Miracle Whip.
Add a small pile of lettuce, and pile on the chicken salad to complete your chicken salad sandwich.
*You can cook fresh chicken, or you can make this chicken salad with canned chicken or store bought rotisserie chicken. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.

How should I store chicken salad with eggs?

It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.

Burgers & Sandwiches, Salad Recipes
American
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March 19, 2020
Cheesy Leftover Turkey Casserole with Pasta
How to make the best turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!

This leftover turkey casserole is just the recipe you need when you’re trying to figure out what to do with turkey leftovers from Thanksgiving. Oh my word, I love this casserole because of how cheesy it is.

If you love cheese as much as I do, you are in for a treat with this delicious dinner recipe. And making it in a big 13×9 casserole dish pretty much guarantees you’ll have leftovers for tomorrow night.

You will need to cook some pasta for this recipe. And you’ll need to make the sauce on the stovetop.

But once you have the sauce made, you’re home free. Finish throwing it together, put it in the oven, set your timer, and off you go to accomplish an important task or spend time with your family while dinner cooks.

If you love this cheesy turkey noodle casserole, you will LOVE this cheesy hash brown casserole recipe and this green bean casserole too! And if you’re looking for ways to use up leftover turkey, turkey stuffing crescent rolls and turkey enchilada casserole are usually a big hit in my house.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

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WHAT IS TURKEY TETRAZZINI?

Turkey tetrazzini is a delicious comfort food made with turkey, noodles, and a cheesy sauce filled with mushrooms, peppers, and onion.

INGREDIENTS YOU’LL NEED:
- Egg noodles (I’ve also used spaghetti and fettuccine noodles.)
- Salted butter
- Yellow onion
- Green bell pepper
- Mushrooms
- Flour
- Milk
- Chicken broth – I prefer using a chicken base to make broth (instructions are on the packaging).
- American cheese
- Cheddar cheese
- Salt and pepper
- Shredded turkey
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Pasta Pot – for cooking the noodles

Cutting Board and Knife (or Vegetable Chopper)

Glass Measuring Cup – for measuring out liquids.

Skillet and Wooden Spatula

Large Mixing Bowl

13×9 Baking Dish

HOW TO MAKE TURKEY TETRAZZINI

First things first, make sure your egg noodles are cooked and ready to go. Just follow the instructions on the package to cook them.

You’ll also need to shred leftover turkey for this recipe.

TO MAKE THE SAUCE:
1. In a large skillet, melt the butter and sauté the onion, bell pepper, and sliced mushrooms until they’re tender, probably about 15 minutes.
2. Then add the flour and blend it in with the veggies really well.
3. Add in the milk and chicken broth, cooking on low ’til the sauce begins to thicken.
4. Finally, add in the cheeses, and cook until it’s all melted; then add in the salt and pepper.
Then you’ll just combine the turkey, noodles, and cheese sauce in a large mixing bowl, and add that mixture to a greased 13×9 inch baking dish.

HOW LONG TO COOK TURKEY CASSEROLE WITH PASTA

Your casserole will need to bake at 350° F for about 30 minutes, or until heated through and bubbly.

CAN YOU FREEZE TURKEY CASSEROLE WITH PASTA?

Yes, you can freeze this cheesy turkey tetrazzini. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

When you take it out of the freezer, you can either allow time for it to thaw or reheat as is. Of course, oven times will vary, depending on whether it’s thawed or frozen.

Reheat individual servings, or place the entire baking dish, covered with aluminum foil, in the oven at 350° F until heated through.

ALTERNATIVE INGREDIENT OPTIONS:

There are a few ways you can change this recipe up and make it slightly different…
- Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.
- If you’re like me and don’t care for mushrooms, leave them out. I usually just put up with them because my family likes them, and I can hardly tell they’re there if I dice instead of slice.
- Use spaghetti noodles or fettuccine noodles instead of egg noodles.
- Use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.
- Add a smoked cheese for a smoky flavor to your turkey casserole.
- Add a vegetable to the casserole. Peas are delicious in a cheesy casserole.
WHAT GOES WITH TURKEY TETRAZZINI:
- Leftover cranberry relish
- Southern Green Beans
You’ll find more delicious options on my list of favorite recipes for Thanksgiving.

GET THE PRINTABLE CASSEROLE RECIPE

If you love this tetrazzini recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Cheesy Leftover Turkey Casserole

How to make the best leftover turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!
1 cup salted butter
1 medium yellow onion (minced)
1 medium green bell pepper (chopped)
4 ounces mushrooms (diced)
2/3 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces American cheese
8 ounces cheddar cheese (shredded)
3 cups turkey (cooked and shredded)
16 ounces egg noodles (cooked)
Pre-heat the oven to 350° F, and grease a 9×13 baking dish with cooking spray.
In a large skillet, melt the butter and sauté the onion, bell pepper, and mushrooms until they’re tender, probably about 15 minutes.
Then add the flour and blend it in with the veggies really well.
Add in the milk and chicken broth, cooking on low ’til the sauce begins to thicken.
Finally, add in the salt, pepper, and cheeses, and cook until the cheese is melted.
Combine the cheese sauce, shredded turkey, and noodles in a large mixing bowl, and spread the mixture in the greased 9×13 baking dish.
Bake at 350° F for about 30 minutes, or until the casserole is heated through and bubbly.
Serve while warm.
*You can also use spaghetti noodles or fettuccine noodles instead of egg noodles. Or you can use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.

*Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.

Main Dish – Casserole, Pasta
American
casserole, casserole recipe, cheesy turkey noodle casserole, cheesy turkey tetrazzini, how to make turkey tetrazzini, leftover turkey casserole, leftover turkey recipes, tetrazzini recipe, turkey casserole, turkey casserole with pasta, turkey noodle casserole, turkey tetrazzini
November 27, 2019
Ultimate Loaded Campfire Nachos with Chicken
Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!

My family loves a good Tex-Mex meal, so we love making campfire nachos when we’re on a camping trip. Oh my word, just the thought of them has my mouth watering for more.

While we love ground beef tacos and chicken tacos, there’s just something about chicken nachos, especially when you combine the chicken with ingredients like roasted red pepper hummus, shredded cheese, queso, avocados, red onion, and Roma tomatoes.

And cheesy nachos that have been cooked over the campfire have a hint of a smoky flavor to them too. I’m telling you, they are sooooo good, almost as good as my campfire chili cheese fries.

What I love about this nachos recipe is that it’s easy to make, especially if you use chicken that’s already been cooked. Just layer up your ingredients, give your nachos a few minutes to cook to let things melt together, and you’ve got one of the best camping meals ever.

Well, besides camping tacos… Yet another one of my favorite camping recipes.

Maybe you’re at home and want to make these in your oven? No problem! Make these sheet pan nachos instead.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my tips for making camping nachos, important info for this recipe, and similar recipe ideas – and get straight to the chicken nachos recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

PREP FIRST BEFORE YOU COOK

Before you starting the layering process, you’ll need to do a little prep work first.

Making sure you have a campfire going is imperative, of course, because that’s where we’re going to cook these nachos.

You can also cook them the same way on a grill, and I say that because I know a lot of the time when we’re out camping, we can’t even have a campfire. So if a grill is all you’ve got, you can definitely make grilled nachos.

Another couple steps you’ll need to take are prepping all your veggies and cooking the chicken. Sometimes we’ll cook the chicken at the campsite, and sometimes we’ll cook it before we leave home, shred it up, and pack it in a plastic baggie in the cooler.

Of course, you can also use canned chicken, making this recipe even easier.

CAMPING GEAR FOR MAKING NACHOS

When we made this recipe, we used a large homemade griddle we use for so many different recipes.

While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.

I really do love using our homemade cast iron griddle because it’s big, it can hold a lot of tortilla chips, and we just use aluminum foil as kind of a tent to trap and hold that heat in while cooking (see picture on down below).

HOW TO MAKE CHICKEN NACHOS WITH LAYERS

Ready to layer up nachos with chicken and all your favorite toppings? While I like to use regular tortilla chips, you can also make chicken nachos with Doritos for a little extra kick.
1. Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan.
2. Add small dollops of roasted red pepper hummus around on top of the chips.
3. Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
4. Then spoon white queso all around on the nachos.
5. Scatter minced or chopped red onion on as another layer.
6. Finally add shredded cheese, spreading it out evenly all across the nachos.
I mentioned giving the chicken a spritz of lime juice in the layering instructions. This step is totally optional, although I do feel like the lime juice gives the nachos a little oomph they’re kinda missing without it.

HOW TO COOK CAMPFIRE NACHOS

Your fire should be down to coals, with a little bit of flame here and there.

We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the nachos.

Once you have the height you think you need, place the pan on the grill, and you can either use a heated lid (with a skillet or Dutch oven), or use aluminum foil as sort of a tent wrapped around the griddle to trap the heat.

Cook the nachos until you melt the cheese and everything else is heated through. It’ll probably take about 10 to 15 minutes.

WHAT TOPPINGS TO SERVE WITH CHICKEN NACHOS

Once your nachos are done and all the cheese is melted, you can add things like chopped tomatoes, avocados, salsa with basil, and sour cream.

Other ideas might include things like black olives, green onions, maybe even strips of bell peppers. Some of these things can even be added before cooking the nachos.

HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

Large Cast Iron Skillet or Dutch oven – You can also find a 14-inch cast iron pizza pan, which is similar to our large homemade griddle.

Lid for Cast Iron Skillet and Lid Lifter

Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

Cutting Board and Outdoor Knife Set

Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

We’ve put together a list of camping cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

GET THE PRINTABLE RECIPE

If you love this chicken nachos recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Loaded Campfire Nachos with Chicken

Loaded campfire nachos, with shredded chicken and hummus, are a cheesy delicious camping meal everyone will love. Easy recipe with all the best toppings!
12 ounces tortilla chips
10 ounces roasted red pepper hummus
2 chicken breasts (cooked and shredded)
1/2 cup salsa
1 teaspoon lime juice
1/2 cup queso
1/2 red onion (medium size, minced)
4 ounces cheddar cheese (shredded)
4 ounces Monterey Jack cheese (shredded)
3 Roma tomatoes
2 avocados
1/2 cup sour cream
Add a generous layer of tortilla chips to your pan, spreading them out so they cover the entire pan*.
Add small dollops of roasted red pepper hummus around on top of the chips.
Mix the shredded chicken with salsa and spread it around next, also giving it a little spritz of lime juice.
Then spoon white queso all around on the nachos.
Scatter minced or chopped red onion on as another layer.
Finally add shredded cheese, spreading it out evenly all across the nachos.
Once you have the height you think you need over the campfire, place the pan full of nachos on the tripod grill (you can either use a heated lid with a skillet or Dutch oven, or use aluminum foil as sort of a tent wrapped around the griddle pan to trap the heat).
Cook the nachos until the cheese has fully melted and everything is heated through. It’ll probably take 10 to 15 minutes.
Then serve with your favorite toppings like tomatoes, avocados, and sour cream.
*When we made this recipe, we used a large homemade griddle we use for so many different recipes, along with aluminum foil. While I wouldn’t change the way we did it, I might recommend using a Dutch oven or a larger cast iron skillet with a lid, so you have the heat both above (with coals) and below, much like an oven.

Appetizers, Camping Recipes, dinner
American, Tex-Mex
campfire nachos, camping nachos, cheesy nachos, chicken nachos, chicken nachos recipe, nachos with chicken
April 18, 2019
Cheesy Spinach and Chicken Stuffed Bell Peppers
Healthy, low carb chicken stuffed bell peppers with spinach and cheese, baked in the oven. Easy delicious recipe (with video), perfect for a weeknight meal!

Chicken Stuffed Peppers are a flavorful and delicious dinner idea. I love stuffed peppers, especially for that pepper-y flavor (have since I was a kid).

Now most stuffed peppers are made with ground beef or ground turkey… But chicken adds a whole new twist. And there are so many things you can do with chicken to add variety and make it interesting.

Picture fajita chicken, sesame chicken, and chicken salad… The sky’s the limit when it comes to stuffed peppers with chicken.

More stuffed pepper recipes you may enjoy: sloppy joe stuffed peppers, beef taco stuffed peppers, and chicken and rice stuffed peppers.

WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN STUFFED BELL PEPPERS?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious low carb stuffed peppers recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

HOW TO PREP PEPPERS FOR MAKING STUFFED PEPPERS

While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…
- Remove the top of the pepper, along with all the pith and seeds that are down inside.
- OR simply cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.
If you need a refresher on how to cut a pepper, I’ve got you covered.

DO I NEED TO PRE-COOK BELL PEPPERS BEFORE STUFFING THEM?

You can, but you don’t have to. This is usually done to shorten the cooking time.

The Cookful actually has a really helpful explanation for how to pre-cook peppers.

HOW TO MAKE STUFFED PEPPERS

These low carb chicken stuffed peppers are super easy to make. From prepping the peppers to stuffing them and cooking them, I’ll walk you through the entire process.

PREP AND MAKE YOUR CHICKEN MIXTURE
1. Prep the peppers… Slice them in half, right down the middle. You can leave the stems on or remove. Then remove the seeds, cores, and membranes from the peppers.
2. Add the chicken, spinach, and spices to a mixing bowl.
3. Don’t forget to add part of the shredded cheddar (about 1 1/2 cups).
4. Then mix everything up together.
Once your chicken mixture is ready, just stuff the peppers full. The more, the better.

COOKING THESE HEALTHY CHICKEN STUFFED PEPPERS

Then you’ll just bake the peppers either on a baking sheet or in a baking dish, per the instructions in the recipe card below.

Once they’ve baked, sprinkle on the extra cheese, and bake an additional 10 minutes or so.

And that’s it! They’re ready to serve, with their melty cheese and all those wonderful flavors.

WANT MORE DELICIOUS CHICKEN RECIPES?
SHOP KITCHEN TOOLS FOR THIS RECIPE:

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Mixing Bowl – I love a bowl with a handle; this one’s pretty similar to mine.

Cheese Grater – for shredding the cheese.

Baking Sheet – You’ll place the peppers on a baking sheet to bake.

PRINTABLE RECIPE CARD FOR CHEESY CHICKEN STUFFED PEPPERS

If you love this chicken stuffed bell peppers recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

CONNECT WITH ADVENTURES OF MEL!

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Want to see how to make this recipe? Watch our cooking show video in the recipe card below!
Cheesy Spinach and Chicken Stuffed Bell Peppers

Healthy, low carb chicken stuffed bell peppers with spinach and cheese, baked in the oven. Easy delicious recipe (with video), perfect for a weeknight meal!
5 large bell peppers
2 pounds chicken
1 cup spinach leaves (washed and chopped)
2 cups cheddar cheese (shredded)
1 teaspoon ground sage
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup Monterey Jack cheese (*shredded)
Pre-heat the oven to 350°.
Wash and prep your peppers. Slice them in half, right down the middle.** Then remove all the cores, seeds, and membranes from the peppers.
Dice the chicken into chunks or thin slices.
In a separate mixing bowl, mix the chicken with the seasonings, spinach, and 1 1/2 cups of the shredded cheddar.
Stuff the peppers with the chicken mixture.
Place the stuffed peppers on a baking sheet, and bake at 350° for 45 minutes to 1 hour, or until the chicken is cooked thru.
Add the rest of the shredded cheddar and Monterey Jack cheese to the top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted.
Serve while warm and enjoy!
*Or you can use Colby Jack cheese.

**You can leave the stems on the peppers or remove them, totally your preference (just don’t ingest the stems, they’re only there for show).

Dinner Ideas
American
chicken stuffed bell peppers, chicken stuffed peppers, low carb stuffed peppers, stuffed peppers with chicken
March 1, 2019
Instant Pot Sausage and Chicken Casserole
Easy recipe for sausage and chicken casserole in the Instant Pot. Low carb chicken casserole that makes a healthy dinner and a cheesy comfort food.

This sausage and chicken casserole is a low carb dinner my family enjoys from time to time. It’s one of those meals we can pretty easily throw together, walk away from it, and let it cook.

Even though it’s an Instant Pot casserole, it still requires just a little bit of prep work, like cooking the chicken and browning the sausage. I love that everything is mixed together, though, vegetables and all.

That’s what makes this recipe so delicious. The meats, vegetables, cheeses, and seasonings just all mesh together to form this yummy low carb chicken casserole everyone in our family enjoys.

Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Love a good casserole? You may also enjoy this classic tater tot casserole recipe. And if it’s a one pot meal you’re after, Instant Pot sausage and rice is one you can throw together in minutes!

WHERE CAN I FIND THE SAUSAGE AND CHICKEN CASSEROLE RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

CAN I USE CAULIFLOWER RICE FOR THIS RECIPE?

You can definitely use already riced cauliflower to make a sausage cauliflower bake in the Instant Pot.

However, I don’t recommend using frozen cauliflower rice, because that will add extra water, ultimately changing both the texture and consistency of the casserole.

I do recommend using either fresh cauliflower or a fresh cauliflower rice over using frozen.

TIPS FOR HOW TO MAKE THIS LOW CARB CHEESY CHICKEN CASSEROLE

Gather your ingredients, per the printable recipe card below.

PREP THE VEGETABLES FIRST…

You’ll need to prep first by washing and chopping (or mincing) the celery, onion, and garlic. Also, wash and chop the cauliflower if you’re not using cauliflower rice.

Then pre-heat the Instant Pot in sauté mode.

ASSEMBLE INGREDIENTS IN THE INSTANT POT
- Add the butter to your Instant Pot, and let it melt.
- Sauté the celery, onion, and garlic for about 3 to 5 minutes.
- Add the sausage in with your veggies and allow it to brown, crumbling it up with the veggies.
- Add the cream cheese and shredded chicken in with your vegetable mixture, and mix together well.
- Put the cauliflower, shredded cheeses, salt, pepper, and paprika on top of the vegetable mixture in the Instant Pot.
- Then add a cup of water, and place the lid on your Instant Pot.
COOK YOUR INSTANT POT CASSEROLE

Turn off the sauté function, press Manual, and set your timer for 8 minutes. Be sure to allow a natural pressure release.

When it’s done, stir the casserole together… If there’s extra water, you may need to turn the sauté function back on and let it cook down just a little bit.

You can top it off with chopped fresh basil or parsley if desired.

LOOKING FOR MORE LOW CARB DINNER IDEAS?
SHOP KITCHEN TOOLS FOR THIS RECIPE:

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Instant Pot – We’ve used both our 6-quart and our 8-quart Instant Pot.

Wooden Spatula – We use a wooden spatula when we need to sauté something.

Glass Measuring Cup – Oh how I love my measuring cup for measuring liquids… I use it every single time I cook or bake anything.

PRINTABLE RECIPE CARD FOR INSTANT POT SAUSAGE AND CHICKEN CASSEROLE

If you love this low carb chicken casserole recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

CONNECT WITH ADVENTURES OF MEL!

Be sure to follow me on social, so you never miss a post!

Facebook | Pinterest | YouTube | Instagram | Twitter

Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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Want to see how to make this recipe? Watch our cooking show video in the recipe card below!
Instant Pot Sausage and Chicken Casserole

Easy recipe for sausage and chicken casserole in the Instant Pot. Low carb chicken casserole that makes a healthy dinner and a cheesy comfort food.
2 stalks celery
1/2 large yellow onion
2 cloves garlic
1 head cauliflower (*)
3 tablespoons salted butter
1 pound breakfast sausage
8 ounces cream cheese
1 pound chicken (cooked and shredded)
1 cup cheddar cheese (shredded)
1 cup Colby Jack cheese (shredded)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 cup water
Wash and chop or mince the celery, onion, and garlic; also wash and chop the cauliflower.
Pre-heat the Instant Pot in sauté mode.
Add the butter to your Instant Pot, and let it melt.
Sauté the celery, onion, and garlic for about 3 to 5 minutes.
Add the sausage in with your veggies and allow it to brown, crumbling it up with the veggies.
Add the cream cheese and shredded chicken in with your vegetable mixture, and mix together well.
Put the cauliflower, shredded cheeses, salt, pepper, and paprika on top of the vegetable mixture in the Instant Pot.
Add a cup of water.
Put the lid on your Instant Pot.
Turn off the sauté function, press Manual, and set your timer for 8 minutes; allow a natural pressure release.
When it’s done, stir the casserole together… If there’s extra water, you may need to turn the sauté function back on and let it cook down just a little bit.
You can top it off with chopped basil or parsley if desired. Serve and enjoy!
*While you can use already riced cauliflower, I recommend using fresh for this recipe. Frozen riced cauliflower can have extra water, which changes the entire texture/consistency of this casserole.

Instant Pot Recipes
American
Instant Pot casserole, low carb chicken casserole, sausage and chicken casserole
February 28, 2019
Cheesy Slow Cooker Chicken Enchilada Soup
How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!

Slow cooker chicken enchilada soup is the soup version of one of my favorite Tex Mex meals, Creamy Chicken Enchiladas. Not only is it easier to make; I can throw it together in the slow cooker and let it simmer all afternoon.

While I prefer to make this slow cooker soup with taco chicken I’ve already made, you can always use rotisserie chicken, leftover chicken, or even fajita style chicken. Just make sure the chicken is cooked before you throw the soup together.

You can slice tortillas into smaller squares or triangles and add to the soup for the last 30 minutes or so of cook time. Because at least one person in my house is counting carbs, I prefer to keep the tortillas out, slice into larger triangles, and serve alongside the soup.

You can even serve this easy chicken tortilla soup with crispy tortilla chips.

If you’re really in the mood for Tex Mex, you’ll love these recipes for CrockPot chicken enchilada casserole, chicken loaded nachos, easy chicken fajitas, sour cream crab enchiladas, and turkey enchilada casserole.

WHERE CAN I FIND THE RECIPE CARD FOR CHICKEN ENCHILADA SOUP?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious chicken enchilada soup recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

What Kind of Chicken Should I Use in Chicken Enchilada Soup?

This soup is the perfect dinner recipe to make after you’ve already had chicken another night of the week. Use up your leftover chicken to make soup, or even cook enough chicken to make two meals.

You can also pick up a rotisserie chicken on your way home from work.

Or you can make our favorite taco chicken to give the soup even more pizzazz and flavor.

Can I Make Cheesy Chicken Enchilada Soup Ahead and Freeze It?

Yes, you can. In fact, chicken enchilada soup should keep in the freezer for a good 2 to 3 months.

Just make sure you store the soup in a freezer safe sealed container that won’t let it get freezer burn.

Tips for How to Make Chicken Enchilada Soup

Gather your ingredients, per the recipe card below.
- Prep all your fresh ingredients first. Shred the cheese.
- Then wash and dice the tomatoes, wash and mince the bell pepper, and mince the onion and garlic.
- Add the tomatoes, bell pepper, onion, garlic, and chicken to your slow cooker, stirring it all together.
- Stir the heavy whipping cream into your soup mixture. We use heavy whipping cream because Dan avoids carbs, and whipping cream doesn’t have carbs.
- Next, you’ll season your soup, which you can do now or you can wait a couple of hours and season it to taste.
- You’ll need to cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, just slice them up into smaller squares or triangles, and stir them into the soup for the last 30 minutes or so of cook time. Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

What Else to Serve with Easy Chicken Tortilla Soup

Chicken enchilada soup pairs really well with tortilla strips, tortilla chips, and all your normal taco fixin’s like sour cream, guacamole or avocado, fresh cilantro, more shredded cheese, fresh diced tomatoes, green onions, etc.

It also pairs deliciously well with buttermilk cornbread and cheesy chicken quesadillas.

More chicken soups you may enjoy:

Olive Garden Chicken & Gnocchi Soup

Slow Cooker White Chicken Chili

Instant Pot Chicken Noodle Soup

Kitchen Tools You’ll Need to Make Slow Cooker Chicken Enchilada Soup

Slow Cooker – My slow cooker’s been with me for a long time now. It’s made my family some really delicious meals, including this soup.

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Heat-Resistant Spatula – Works well for stirring, mixing, and scraping the side of your pan.

Soup Bowls – Who doesn’t love a pretty bowl?

Chicken Enchilada Soup Recipe

If you love this cheesy chicken enchilada soup recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Slow Cooker Chicken Enchilada Soup

How to make a simple, homemade, creamy chicken enchilada soup in your Crock Pot. Quick and easy recipe without all the hassle of enchiladas!
4 cups chicken broth
1 1/2 cups extra sharp cheddar cheese (shredded)
3 Roma tomatoes (diced)
1 large bell pepper (minced)
1/2 large yellow onion (minced)
1 teaspoon garlic (minced)
1 cup chicken (*shredded)
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper
3 flour tortillas (**optional)
Prep the vegetables by washing, chopping, and mincing.
Add the chicken broth, cheese, tomatoes, bell pepper, onion, garlic, and chicken to the slow cooker, stirring it all together.
Stir the heavy whipping cream into your soup mixture.
Next, add and stir in the salt and pepper.
Place the lid on your slow cooker, and cook the soup on high for about 4 hours, or on low for about 6 to 8 hours.
If you choose to add tortillas to your soup, slice them up into smaller squares or triangles and stir into the soup for the last 30 minutes or so of cook time.
Serve with all your favorite Tex Mex goodies, like sour cream, guacamole or avocado, more shredded cheese, fresh tomatoes, green onions, etc.
*You can use leftover chicken, rotisserie chicken, fajita chicken, or our favorite taco chicken to make this soup.

**Otherwise, you can slice tortillas into triangles and just serve alongside the soup.

Soups & Stews
American
cheesy chicken enchilada soup, chicken enchilada soup, chicken enchilada soup recipe, easy chicken tortilla soup, slow cooker chicken enchilada soup
February 6, 2019
Creamy Chicken Enchiladas with Sour Cream Sauce
Delicious recipe for the best chicken enchiladas, made with corn tortillas and a creamy white sauce. How to make a Tex Mex dinner your family will love!

On a long ago trip to Texas, I ate the most delicious chicken enchiladas at a restaurant called Riverwalk Cantina. They were so good, we went back and ate there again.

My favorite dish was their creamy chicken enchiladas with sour cream sauce. These enchiladas didn’t have the typical red enchilada sauce but rather a really creamy white sauce.

They were so delicious, I came home and recreated the recipe after that trip. And after a little trial and error, I ended up with a chicken enchilada recipe we’ve made over and over again.

While this is a fairly easy chicken enchilada recipe, it does require filling tortillas with the chicken mixture and wrapping them. Other than that, it’s a matter of making sauce and throwing it all together in a pan to bake.

You may also enjoy this CrockPot chicken enchilada casserole and turkey enchilada skillet casserole. And if you want easy, this slow cooker chicken enchilada soup has all the flavors of enchiladas without any hassle.

WHERE CAN I FIND THE CREAMY CHICKEN ENCHILADA RECIPE?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for creamy chicken enchiladas – just scroll down to the bottom, where you’ll find a printable recipe card.

TIPS FOR HOW TO MAKE EASY CHICKEN ENCHILADAS

First things first, you’ll need to cook the chicken so it’s ready to use. Now you have two options here:
- You can use my favorite recipe for Instant Pot Taco Chicken. It’s so good in enchiladas, chicken tacos, chicken nachos, chicken fajitas, and one of my favorite soup recipes, Slow Cooker Chicken Enchilada Soup.
- Or you can use pre-cooked chicken, maybe fajita chicken, you buy in the freezer section at the store.
I prefer shredded chicken enchiladas, so I just prefer to make my own. But again, it’s your kitchen, your time… Either one will work.

LET’S MAKE THE CREAMY ENCHILADA SAUCE…

This homemade enchilada sauce is actually really easy to make, even though it does require just a little bit of stove time.
- Start by sautéing the onion in the butter.
- Then stir in the cream cheese and let it melt.
- Add the sour cream, whipping cream, green chilies, shredded cheese, salt, and pepper.
- Then just let it all mesh and cook together until it starts to thicken up.
- Finally, add in the freshly diced tomatoes, just stirring them into the sauce.
And that’s it… It’s ready to go.

WRAP THE CORN TORTILLAS AND PUT IT ALL TOGETHER…

After putting a tablespoon or so of taco chicken in each corn tortilla, you’ll loosely wrap it up and add it to a lightly greased baking dish.

Once all the enchiladas are made, pour the white sauce over them.

Then add the tomatoes and green onions on top (or you can wait and sprinkle the green onions on after baking), and generously sprinkle on the cheese.

Be generous with the cheese.

And that’s about the gist of it… Your homemade chicken enchiladas are ready to go in the oven.

We serve any Tex Mex food we make with fresh tomatoes, avocado or guacamole, and sour cream on the side. As Zeke would say, “Num nums, Momma. Num nums!”

CAN I FREEZE CHICKEN ENCHILADAS?

Yes, there’s really no reason why you can’t make these up ahead of time and freeze them. Just make sure you cover them well to prevent any freezer burn.

LOOKING FOR MORE TEX MEX RECIPES?

We make all sorts of Tex Mex and Mexican food, and sometimes we’ll even go out to dinner. One of our favorite meals we have on a pretty regular basis is ground beef tacos. Sometimes we even switch it up and have fish tacos with fruit salsa instead.

Speaking of fish and seafood, I love making crab enchiladas too.

Occasionally for lunch, I’ll make the boys cheesy chicken quesadillas.

If it’s more enchiladas you’re looking for, my friend Kristy from Mommy Hates Cooking has you covered with breakfast enchiladas and these delicious looking Air Fryer cheesy beef enchiladas. And my friend Kelly from Eat Picks has a super easy make ahead chicken enchilada recipe (made with a red sauce).

KITCHEN TOOLS YOU’LL NEED TO MAKE CHICKEN ENCHILADAS

Sauce Pot

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Spatula

Baking Dish

CHICKEN ENCHILADA RECIPE

If you love these creamy chicken enchiladas as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

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Chicken Enchiladas with Sour Cream Sauce

Delicious recipe for the best chicken enchiladas with sour cream sauce, made with corn tortillas. How to make a Tex Mex dinner your family will love!
1/2 cup picante sauce
1 1/2 pounds chicken (cooked and shredded)
2 tablespoons salted butter
1/2 medium yellow onion (minced)
8 ounces cream cheese
2 cups sour cream
1/4 cup heavy whipping cream
4 ounces green chilies (diced)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
2 cups tomatoes (diced)
12 corn tortillas
5 green onions (diced)
Pre-heat the oven to 350° F, and lightly grease a 9×13 baking dish with cooking spray.
Combine the picante sauce and shredded chicken in a container, and let it marinate in the fridge while you're making the enchilada sauce.
Melt the butter in a medium sauce pan over low to medium heat.
Sauté the onion in the butter until it turns a light golden color, about 5 minutes or so.
Add the cream cheese to the onion, stirring well until it melts.
Then add the sour cream, heavy whipping cream, green chilies, salt, pepper, 1/2 cup cheddar, and 1/2 cup Monterey Jack to the sauce mixture.
Let the sauce simmer, constantly stirring, until it begins to thicken up, probably 10 to 15 minutes.
Stir 1 cup of the freshly diced tomatoes into the sauce. Turn the burner on low and keep the sauce warm at this point.
Add a heaping tablespoon of the marinated chicken to each corn tortilla, and loosely wrap each enchilada.
Place each chicken enchilada in the prepared baking dish.
When all of the chicken mixture has been used, pour the white sour cream sauce over the wraps, spreading it around evenly.
Add another cup of freshly diced tomatoes, as well as the rest of the cheese and the green onions, to the top of the enchiladas.
Bake at 350° F for about 40-45 minutes, or until the cheese is melted and the enchiladas are cooked through.
Serve with freshly diced tomatoes, avocado, and sour cream on the side.
*You can use either picante sauce or salsa, or you can make my recipe for taco chicken and forget the picante sauce/salsa altogether.

Dinner Ideas, main dish
Tex-Mex
chicken enchilada recipe, chicken enchiladas, chicken enchiladas with sour cream sauce, creamy chicken enchiladas, each chicken enchiladas, enchilada sauce, enchiladas, Mexican food, Tex Mex
December 7, 2018
Asian Chicken Salad Wonton Cups
Make delicious Asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more! Thanks to StarKist and The Motherhood for sponsoring this post.

While we love our more traditional chicken salad recipe with eggs, I’ve also fallen in love with Asian chicken salad. Especially now that StarKist® Chicken Creations™ chicken pouches make it so easy to make this quick appetizer, we can whip it up in minutes.

Filled with Ginger Soy chicken, broccoli slaw, red cabbage, almonds, and more crunchy deliciousness, it’s super flavorful. And I don’t even have to add any dressing, because the chicken is already flavorful enough for the whole salad.

Wonton cups are easy to bake, as well. Just place wonton wrappers in muffin cups, put them in the oven, and they’re ready to go in about 10 minutes.

Even my kids loved this salad, filled with protein and a host of colorful veggies. I can see myself making this easy chicken salad recipe, along with our favorite Chicken Fried Rice Spring Rolls, for all kinds of events, from family get togethers to holiday parties.

What are StarKist® Chicken Creations™?

Let me just make your day because StarKist® Chicken Creations™ pouches are ready to go, whether you want to make a recipe or eat right out of the pouch. These single serve, no drain pouches make a quick and easy lunch or snack option, especially on the go.

Choose from four delicious flavors:
- BOLD Buffalo Style
- Zesty Lemon Pepper
- Ginger Soy
- Chicken Salad
I love eating the Chicken Salad flavor right out of the pouch with crackers or veggies.

The Ginger Soy makes a delicious chicken appetizer. The premium, white meat chicken is sourced from farms right here in the U.S., where chickens are raised cage free and hormone free.

StarKist® Chicken Creations™ Ginger Soy has a tangy soy seasoning, mixed with chicken and vinegar, reminiscent of your favorite Asian food. It’s also a great option if you’re watching what you eat, with only 90 calories and 10g protein per pouch.

You can find a printable recipe below, but let’s walk through how to make this yummy appetizer recipe.

Asian Chicken Salad Wonton Cups Ingredients:
- 12 wonton cups
- 3 pouches StarKist® Chicken Creations™ Ginger Soy
- 1 cup broccoli slaw
- 1/2 cup red cabbage, chopped or sliced
- 1/2 cup green onion, minced
- 1/4 cup sliced almonds
- 1/4 cup water chestnuts, minced
- 1/2 cup chow mein noodles
Tips for how to make an Asian salad:

Pre-heat the oven to 425°. Then prepare your muffin tins by spraying the cups with cooking spray.

Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups. Bake at 425° for about 8 to 10 minutes. Then allow them to cool.

Chop or slice the red cabbage, and mince the green onions. Then drain and mince the water chestnuts.

In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts. Mix in the chow mein noodles last.

Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers.

I’m telling you, they are so full of flavor, and if you love the blend of Ginger Soy with veggies, you are going to love this appetizer.

If you’re looking for an easy appetizer, this Asian chicken salad wonton recipe is just the thing. It’s quick, simple, and delicious.

Be sure to follow @StarKistCharlie on Instagram and Twitter, and Like StarKist on Facebook.

More Asian recipes you may enjoy:
Asian Chicken Salad Wonton Cups

Make delicious asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more!
12 whole wonton wrappers
7.8 ounces StarKist® Chicken Creations™ Ginger Soy ((3 pouches))
1 cup broccoli slaw
1/2 cup red cabbage (chopped or sliced)
1/2 cup green onion (minced)
1/4 cup almonds (sliced)
1/4 cup water chestnuts (minced)
1/2 cup chow mein noodles
Pre-heat the oven to 425°.
Prepare your muffin tins by spraying the cups with cooking spray.
Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups.
Bake at 425° for about 8 to 10 minutes. Then allow them to cool.
Chop or slice the red cabbage, and mince the green onions.
Drain and mince the water chestnuts.
In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts.
Mix in the chow mein noodles last.
Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers.
And that’s it. They’re ready to serve and enjoy!
Baking times on the wonton cups may vary with different ovens.

Appetizers
Asian
Asian chicken salad, Asian salad, wonton cups
August 9, 2018
Instant Pot Shredded Chicken Tacos
Made with Instant Pot chicken, corn tortillas, and fresh ingredients, shredded chicken tacos are an easy homemade dinner recipe the whole family will love!

Shredded chicken tacos, as well as fish tacos and beef tacos, have been a favorite meal around our house for quite some time. I think it’s both the ease of making them with our favorite taco chicken recipe and our love for delicious Tex-Mex food.

As mentioned, they really are easy to make, especially if you’ve already cooked the chicken. All that’s left is prepping a few fresh ingredients to go on your tacos.

As long as you have lettuce, tomatoes, cheese, and sour cream, you’re in business. Extras you may want to add include avocado, green onions, black olives, queso, fruit salsa… The sky’s the limit when it comes to easy chicken tacos.

You can use regular taco shells you buy in the store; we love these… Or you can make your own, using corn tortillas and frying them up in a bit of bacon grease or oil.

If you love Tex Mex, you’ll love these beef taco stuffed peppers. And if it’s less mess, less stress you’re after, try our taco in a bag recipe!

How to make taco shells for easy chicken tacos:

To make your own crispy taco shells (they remind me of a Taco Bell Chalupa shell)…
- Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
- Add a corn tortilla to the skillet, letting it cook on one side.
- Use tongs to turn the tortilla and let the other side cook.
- Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
- Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.
And that’s it, you’ve made your own taco shells. They’re so good!

Tips for how to make shredded chicken tacos:

You’ll need to gather your ingredients, including already cooked taco chicken, lettuce, Roma tomatoes, cheddar cheese, Monterey Jack cheese, green onions, corn tortillas, and sour cream. You may also want extra ingredients like avocado, black olives, queso, mango peach salsa and basil salsa.

While the chicken is cooking in your Instant Pot or pressure cooker, you can take time to wash and chop your lettuce, tomatoes, and green onions. Also, shred the cheese.

Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil.

Once your chicken is fully cooked and shredded, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering. You can layer ingredients in any order you want, but I prefer to add the chicken into the taco shell first, then the cheese (it gets all melty on the warm chicken), and go from there.

Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires. Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the chicken; that way I have sour cream in every single bite).

And that’s it. I love the ease of making pressure cooker chicken tacos for dinner!

More Tex-Mex recipes with chicken:
Kitchen tools you may need to make pressure cooker chicken tacos:

Instant Pot – We use our Instant Pot almost every day. It really does make the most delicious taco chicken for easy chicken tacos.

Iron Skillet – We’re also avid users of cast iron cookware. We even take our favorite iron skillet camping with us.

Tongs – They’ll be needed for slipping the corn tortillas in the skillet.

Taco Holder – Ok, so you don’t technically NEED this, but it sure does come in handy. I just use the bottom side of my muffin pan.
Instant Pot Shredded Chicken Tacos

Shredded chicken tacos, made with Instant Pot chicken, corn tortillas, and fresh ingredients, are an easy homemade dinner recipe the whole family will love!
3 cups Instant Pot taco chicken
16 corn tortillas
3 to 4 tablespoons bacon grease or oil of choice
1/2 head iceberg lettuce
6 Roma tomatoes
6 green onions
4 ounces cheddar cheese
4 ounces Monterey Jack cheese
1/2 cup sour cream
Corn Tortilla Taco Shells:
Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
Add a corn tortilla to the skillet, letting it cook on one side.
Use tongs to turn the tortilla and let the other side cook.
Finally, remove the tortilla from the skillet and let it drain on a paper towel or paper bag for maybe 30 seconds or so.
Fold into a taco shape and place in either a taco holder or the bottom side of a muffin pan.
Continue cooking tortillas until you have the desired number of taco shells.
Shredded Chicken Tacos:
Cook a batch of taco chicken in your Instant Pot.
Prep and cook taco shells, per the steps above.
Wash and chop the lettuce, tomatoes, and green onions.
Shred or grate both cheeses.
Layer ingredients in any order you want, but I prefer to add the chicken into the taco shell first, then the cheese (it gets all melty on the warm chicken), and go from there.
Add a layer of lettuce, a layer of tomatoes, green onions, and whatever else your heart desires.
Don’t forget a dollop of sour cream (though I love adding a good layer of sour cream before I even add the chicken; that way I have sour cream in every single bite).
Dinner Ideas
Tex-Mex
chicken tacos, Instant Pot recipes, Instant Pot tacos, shredded chicken tacos, tacos
March 27, 2018
Easy Spaghetti Squash Chicken Alfredo
Spaghetti Squash Chicken Alfredo, made with shredded chicken and an easy homemade Alfredo sauce, is a healthy recipe for dinner. So creamy and delicious!

Spaghetti Squash Chicken Alfredo is one of my family’s favorite weeknight meals, probably because it’s so easy to make, especially when we cook the spaghetti squash in the Instant Pot.

I love it too because it’s a healthy meal we can all enjoy together. And it pairs really well (minus the chicken) with fish fillets and salmon patties.

While I do love pasta, I’ve grown quite accustomed to replacing all our favorite pasta dishes with spaghetti squash instead. It’s actually a really delicious alternative to carb heavy pastas.

We make an easy homemade alfredo sauce that calls for 4 simple ingredients. Heavy whipping cream is the base for this sauce, mainly because it has no carbs. Parmesan cheese (Parmigiano-Reggiano cheese) adds some pretty excellent flavor to the sauce, as well.

If you’ve never had spaghetti squash chicken alfredo, now’s the time to make it. Pair it with a batch of quick garlic breadsticks, and it’ll quickly climb to the top of your favorite dinner ideas.

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Tips for how to make healthy chicken Alfredo:

Gather your ingredients… You’ll need an already cooked spaghetti squash, 2 cooked chicken breasts, heavy whipping cream, Parmesan (Parmigiano-Reggiano) cheese, salt, pepper, and fresh parsley.
1. Cook the spaghetti squash and chicken beforehand. An easy option is to cook either or both in the Instant Pot.
2. Prep the spaghetti squash by pulling the squash out of the skin.
3. Shred the chicken.
4. To make the sauce, pour the heavy whipping cream into a large skillet or saucepan.
5. Stir constantly to avoid scorching, and allow the cream to come to a boil.
6. Slowly whisk the cheese into the simmering cream. The sauce will start to thicken.
7. At this point, whisk the salt and pepper into the sauce.
8. Use tongs to add spaghetti squash to your plate.
9. Add a handful of shredded chicken on top.
10. Finally, add Alfredo sauce to your liking.
11. Top it all off with a light sprinkling of parsley.
More Pasta Dishes You May Enjoy:
- Spaghetti Squash Spaghetti and Meatballs
- Creamy Tortellini Alfredo
- Spaghetti Tacos
Kitchen tools you may need to make easy chicken fettuccine Alfredo:

Instant Pot – We use our Instant Pot several times a week, if not every day, and it makes cooking the spaghetti squash a breeze.
Cutting Board – Perfect for prepping the squash and shredding the chicken.
Large Skillet or Saucepan – We love using a deeper iron skillet to make the sauce.
Heat Resistant Spatula – One of my favorite tools to use for stirring.
Whisk – For stirring in the cheese, salt, and pepper.
Tongs – They make it easy to serve up the squash.

Print this chicken fettuccine Alfredo recipe:
Easy Spaghetti Squash Chicken Alfredo

Spaghetti Squash Chicken Alfredo, made with shredded chicken and an easy homemade Alfredo sauce, is a healthy recipe for dinner. So creamy and delicious!
1 cooked spaghetti squash
2 cooked chicken breasts
3 cups heavy whipping cream
1/2 pound Parmesan (Parmigiano-Reggiano cheese)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Fresh parsley
Cook the spaghetti squash and chicken beforehand. An easy option is to cook either or both in the Instant Pot.
Prep the spaghetti squash by pulling the squash out of the skin.
Shred the chicken.
To make the sauce, pour the heavy whipping cream into a large skillet or saucepan.
Stir constantly to avoid scorching, and allow the cream to come to a boil.
Slowly whisk the cheese into the simmering cream. The sauce will start to thicken.
At this point, whisk the salt and pepper into the sauce.
Use tongs to add spaghetti squash to your plate.
Add a handful of shredded chicken on top.
Finally, add Alfredo sauce to your liking.
Top it all off with a light sprinkling of parsley.
Pasta
Italian
chicken alfredo, spaghetti squash chicken alfredo
Pin this recipe for future dinner ideas!
March 4, 2018
Instant Pot Taco Chicken
Instant Pot taco chicken is homemade taco filling with spices and seasonings, fresh pepper and onion, and other flavorful ingredients. Easy to make recipe you can use for tacos, enchiladas, and more.

Instant Pot Taco Chicken is one recipe you can easily make ahead and freeze for later. We love making tacos and enchiladas with it.

We’ve made our taco chicken with salsa and picante sauce in the past. A healthier lifestyle has made me re-think a lot of our old ways, though, especially the ingredients that we use. The fresher and simpler our ingredients, the better.

The instructions for this recipe are pretty simple too. You’ll basically throw everything together in the Instant Pot, cook, and shred right there in the pot, making it a one pot dish.

Tips for how to make Instant Pot Taco Chicken

First, gather your ingredients… You’ll need water, chicken breasts, garlic, lemon juice, chili powder, salt, ground black pepper, bell peppers, onion, and petite diced tomatoes.
1. Add water to the Instant Pot.
2. Place chicken breasts in the Instant Pot.
3. Keep in mind as you add ingredients, there’s no need to stir.
4. Mince the garlic, and add it in with the chicken.
5. Add the lemon juice, chili powder, salt, and black pepper.
6. Wash and chop or mince the peppers and onion. Add them in with the chicken.
7. Finally, add a can of petite diced tomatoes.
8. There’s no need to stir or mix together ingredients. Just place the lid on the Instant Pot.
9. Press the Pressure Cook button and set for 1 hour.
10. Allow the pressure valve to naturally release.
11. Once the chicken is done, open up the Instant Pot and shred the chicken with 2 forks. It’ll be so tender, it will easily shred right in the pot.
12. Finally, give the chicken a good stirring, mixing it up with all the ingredients.
13. Serve or enjoy in tacos, enchiladas, nachos, quesadillas, burritos, salad, soup, etc. Top with a little tomato basil salsa for an extra flavorful kick.
The chicken’s so tender, it easily shreds. And pressure cooking lends to a delicious taco meat packed full of flavor. It’s so good!

Whether you’re making tacos, enchiladas, burritos, quesadillas, or even a Southwest salad, this is the perfect recipe for taco meat.

More recipes you can make with Instant Pot Taco Chicken
Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Kitchen tools you may need to make Instant Pot Taco Chicken

Instant Pot – Our Instant Pot has come in handy for so many things; it’s one of the most versatile kitchen appliances we’ve ever owned. And it makes the most tender, delicious, homemade taco chicken.

Cutting Board – We use our cutting boards (notice plural) every single day.

Vegetable Cleaver – for chopping and mincing.

Wooden Spoon – for stirring up the chicken when it’s all shredded and ready to serve.

Print the recipe for Instant Pot Taco Chicken
Instant Pot Taco Chicken

Instant Pot Taco Chicken, homemade with spices and seasonings, fresh pepper and onion, and other flavorful ingredients. Easy to make recipe you can use for tacos, enchiladas, and more.
1 1/2 cups water
4 large chicken breasts
2 cloves garlic
1 teaspoon lemon juice
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
5 mini or 1 large bell pepper
1/2 large onion
1 can (14.5 ounces petite diced tomatoes)
Add water to the Instant Pot.
Place chicken breasts in the Instant Pot.
Keep in mind as you add ingredients, there’s no need to stir.
Mince the garlic, and add it in with the chicken.
Add the lemon juice, chili powder, salt, and black pepper.
Wash and chop or mince the peppers and onion. Add them in with the chicken.
Finally, add a can of petite diced tomatoes.
There’s no need to stir or mix together ingredients. Just place the lid on the Instant Pot.
Press the Pressure Cook button and set for 1 hour.
Allow the pressure valve to naturally release.
Once the chicken is done, open up the Instant Pot and shred the chicken with 2 forks. It’ll be so tender, it will easily shred right in the pot.
Finally, give the chicken a good stirring, mixing it up with all the ingredients.
Serve or enjoy in tacos, enchiladas, nachos, quesadillas, burritos, salad, soup, etc.
Instant Pot Recipes
Tex-Mex
instant pot chicken, Instant Pot recipes, instant pot taco chicken, taco chicken
Pin this recipe to save it for later!
January 31, 2018
Chicken Fried Rice Spring Rolls
Fried rice spring rolls are fried to perfection, so crispy, flaky, and delicious. Fill them with wok chicken fried rice, fried rice with pork or a healthier alternative, cauliflower chicken fried rice. It’s a super easy recipe for your favorite takeout side.

I’ve always wanted to try making homemade rice paper spring rolls, fried to perfection (versus soggy egg rolls); I love the spring rolls they make at our favorite Thai place.

For some reason, the wraps we used in the past just didn’t create the kind of flaky, crispy texture we were trying to achieve.

But then we found a local Asian market that sells a pack of Spring Roll Pastry that makes perfectly flaky, crispy fried rice paper rolls. We had to hunt for them and finally found them in a deep freezer they keep in the store. Game on.

And I’m just going to address the elephant in the room and come right out and say it… Frying these is a must to get that flaky texture. It really is. Baking just isn’t the same.

When you’re filling the insides with delicious cauliflower chicken fried rice, it’s no surprise that these little appetizers, sides or snacks (however you choose to enjoy them) disappear quickly.

How to Make Fried Rice Spring Rolls

First things first… Gather your ingredients. You’ll need a batch of chicken fried rice (or cauliflower chicken fried rice), 1 pack spring roll pastry, all-purpose flour, water, and canola oil.
1. Mix up a sort of paste with the flour and water; you’ll use this to seal the spring rolls as you wrap each one.
2. Prepare the spring roll wraps according to the package directions; for us, this just meant separating each wrap and placing them all in a loose pile.
3. Lay out a wrap on your cutting board or work surface.
4. Spoon about 2 tablespoons of chicken fried rice into the corner of the wrap.
5. Fold that corner over the mixture, folding the left and right sides in to form a more rectangular shape. Then roll the wrap to where it’s wrapped pretty tightly but not tight enough to tear.
6. Dab a bit of your flour paste mixture to the tip of the wrap and finish wrapping tightly (but again, not tight enough to tear).
7. Repeat the above steps for each spring roll wrap.
8. You can use a pre-heated deep fryer, air fryer, or a large skillet with at least 1/2 inch of canola oil to fry the spring rolls.
9. Fry the spring rolls until each one is golden brown.
10. Remove and drain before serving. Tip: A new (clean) brown paper lunch bag works great for draining; you can also place a few paper towels on a plate and put your spring rolls on the towels to drain.
11. Serve while warm with your favorite dipping sauce.
Kitchen tools you may need to make Chicken Fried Rice Spring Rolls
- Cutting Board or Work Surface – We use our cutting boards (notice plural) every single day, and our work surface is usually our old postal table island.
- Deep Fryer, Air Fryer, or Large Skillet – You’ll need a way to fry the spring rolls.
- Tongs – Handy for picking up the spring rolls.
- Brown Paper Lunch Bags or Paper Towels – Work great for draining the oil off the spring rolls.
More appetizers you may enjoy:
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Chicken Fried Rice Spring Rolls

Fried rice spring rolls are fried to perfection, so crispy, flaky, and delicious. Fill them with chicken fried rice. Super easy recipe for your favorite takeout side.
5 cups Chicken Fried Rice
1 pack Spring Roll Pastry
2 tablespoons all-purpose flour
3 tablespoons water
Mix up a sort of paste with the flour and water; you’ll use this to seal the spring rolls as you wrap each one.
Prepare the spring roll wraps according to the package directions; for us, this just meant separating each wrap and placing them all in a loose pile.
Lay out a wrap on your cutting board or work surface.
Spoon about 2 tablespoons of chicken fried rice into the corner of the wrap.
Fold that corner over the mixture, folding the left and right sides in to form a more rectangular shape. Then roll the wrap to where it’s wrapped pretty tightly but not tight enough to tear.
Dab a bit of your flour paste mixture to the tip of the wrap and finish wrapping tightly (but again, not tight enough to tear).
Repeat the above steps for each spring roll wrap.
You can use a pre-heated deep fryer, air fryer, or a pan with at least 1/2 inch of canola oil to fry the spring rolls.
Fry the spring rolls until each one is golden brown.
Remove and drain before serving. Tip: A new (clean) brown paper lunch bag works great for draining; you can also place a few paper towels on a plate and put your spring rolls on the towels to drain.
Serve while warm with your favorite sauce.
Appetizers
Asian
chicken fried rice spring rolls, chicken spring rolls, fried spring rolls, spring rolls
January 30, 2018
Cauliflower Chicken Fried Rice
Cauliflower Chicken Fried Rice – A healthier version of your favorite takeout food. Cauliflower chicken fried rice is made with riced cauliflower, chicken, eggs, and veggies,. It’s a delicious dinner idea the whole family will love!

Cauliflower Chicken Fried Rice and Chinese pork fried rice are my new favorite homemade version of takeout food. You can even use it to make chicken fried rice spring rolls. Yum!

I feel like Chicken Fried Rice gives the appearance of being a hard dish to master. But really, it’s not that difficult to make; in fact, it’s probably one of the quicker meals you can throw together.

The key is to have all of your veggies and ingredients ready to go, because this recipe moves fast once you start cooking.

While we love Chicken Fried Rice, we’ve had to come up with creative and healthy solutions for a lot of our favorite dishes. Cauliflower is a very worthy substitute for rice, especially when you mince it up really small.

It works quite deliciously, in fact. And it really isn’t much more work than cooking up a pot of rice would be.

If you’re looking for a lower carb option for your favorite takeout dish, Cauliflower Chicken Fried Rice may be just the ticket. And just in case you’d rather have rice, we also have a regular chicken fried rice in a wok recipe you may enjoy.

Tips for how to make Cauliflower Chicken Fried Rice

Gather and prep all of your ingredients first and have them ready to go… You’ll need cauliflower, onion, garlic, chicken that’s already been cooked, frozen peas and carrots, eggs, sesame oil, and soy sauce.
- Wash and finely mince the cauliflower.
- Chop the onion and garlic.
- Shred the already cooked chicken.
- Heat the sesame oil in a large pan or wok on medium heat.
- Stir the onion and garlic into the oil; sauté ’til they soften.
- Add the peas and carrots, and continue to sauté, ’til they become tender.
- Make a well in the center of the onion mixture, and add the eggs, scrambling them.
- Stir everything together well, keeping the wok on medium heat.
- Add the shredded chicken, as well as the cauliflower, to the wok, stirring well.
- Add the soy sauce and continue to stir.
- Place the lid on your wok and let the mixture steam or cook for 3 to 5 minutes.
- When everything is heated thoroughly, it’s ready to serve.
Looking for more healthy dinner options using cauliflower?

Baked Italian Cauliflower Meatballs

Sausage and Cauliflower Casserole

Low Carb Meatloaf Recipe

Want to see how to make this recipe? Watch our cooking show!

Kitchen tools you may need to make Cauliflower Chicken Fried Rice

Large Pan or Wok – Dan purchased this wok for us a couple years ago, and we’ve used it time and time again. It’s wonderful for cooking up Cauliflower Chicken Fried Rice.

Wok Spatula – This comes in really handy for stirring and scraping the wok as you toss the cauliflower rice while cooking.

Cutting Board and Vegetable Cleaver – Perfect for prepping all your ingredients.

More Asian recipes you may enjoy:

Asian Chicken Salad Wonton Cups

Print the recipe for Cauliflower Chicken Fried Rice
Cauliflower Chicken Fried Rice

Cauliflower Chicken Fried Rice is a healthier version of your favorite takeout food. Made with riced cauliflower, chicken, eggs, and veggies, it’s a delicious dinner idea the whole family will love!
3 cups finely minced cauliflower
1 large onion
2 cloves garlic
1/2 pound cooked and shredded chicken
3 tablespoons sesame oil
1 cup frozen peas and carrots
2 eggs (beaten)
1/4 cup soy sauce
Gather and prep all of your ingredients first and have them ready to go.
Wash and finely mince the cauliflower.
Chop the onion and garlic.
Shred the already cooked chicken.
Heat the sesame oil in a large skillet or wok on medium heat.
Stir the onion and garlic into the oil; sauté ’til they soften.
Add the peas and carrots, and continue to sauté, ’til they become tender.
Make a well in the center of the onion mixture, and add the eggs, scrambling them.
Stir everything together well, keeping the wok on medium heat.
Add the shredded chicken, as well as the cauliflower, to the wok, stirring well.
Add the soy sauce and continue to stir.
Place the lid on your wok and let the mixture steam or cook for 3 to 5 minutes.
When everything is heated thoroughly, it’s ready to serve.
Dinner Ideas
Asian
cauliflower chicken fried rice
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January 19, 2018
Creamy BBQ Chicken Dip
BBQ Chicken Dip, made with cream cheese, is an easy appetizer recipe. Pair it with tortilla chips for a delicious snack your friends and family will love!

BBQ Chicken Dip is one of my family’s favorite snacks for holidays, movie night, Game Day, and more. It makes a great party appetizer too and disappears rather quickly. It pairs well alongside chili cheese fries.

There’s just something about cream cheese, BBQ sauce, and Ranch dressing mixed together. The ingredients come together to form a layered dip that’s absolutely delicious and pairs well with crackers, tortilla chips, even raw veggies.

While you can make this in a pie plate, cutting the ingredients by half (and we’ve done this plenty of times), you can also make it, as is, in a 13×9 inch pan… I prefer to layer the ingredients, as listed, in about a 10-inch iron skillet.

It’s a little thicker this way, which is how I prefer this dip to be, with a good, solid layer of cream cheese on the bottom.

If your chicken is already cooked, you can mix this dip up in about 10 minutes. Pop it in the oven for about 20 minutes, and you’re all set.

If you’re looking for more appetizers, you may enjoy these easy appetizer recipes.

Tips for how to make Creamy BBQ Chicken Dip

First of all, gather your ingredients… You’ll need about a pound of cooked chicken. We sometimes use leftovers from an Instant Pot whole chicken. Then you’ll need cream cheese, BBQ sauce, Ranch dressing, and Mozzarella cheese.
- Pre-heat the oven to 350°F.
- Shred the cooked chicken with forks.
- Spread the cream cheese on the bottom of an iron skillet (or deep dish pie plate, etc.).
- In a separate mixing bowl, mix the BBQ sauce with the shredded chicken.
- Spread the BBQ chicken mixture on top of the cream cheese.
- Pour the Ranch dressing on top of the BBQ chicken mixture.
- Sprinkle the entire skillet with grated Mozzarella cheese.
- Bake for about 20 minutes at 350°F, or until the cheese melts and is bubbly.
- Serve warm with tortilla chips, crackers, raw vegetables, or whatever snack food you prefer.
Want to see how to make this dip? Watch our video!

Looking for more delicious dips and sauce recipes?
I’m definitely adding this recipe to my list of favorite Christmas Recipes.

Kitchen tools you may need to make BBQ Chicken Dip

Shredding Forks – You can use something like this or just regular table forks.

Iron Skillet – I love making this dip in an iron skillet, which makes for a thicker dip. You could also use a 13×9 inch baking dish and spread the mixture out more, or you can use a deep dish pie plate.

Mixing Bowl – I love my mixing bowl with a handle for mixing up the chicken with the BBQ sauce.

Spatula – I use a spatula with just about every recipe I make.

Print the recipe for Creamy BBQ Chicken Dip
Creamy BBQ Chicken Dip

BBQ Chicken Dip, made with cream cheese, is an easy appetizer recipe. Pair it with tortilla chips for a delicious snack your friends and family will love!
2 8- ounce packages cream cheese (softened)
1 pound chicken (cooked & shredded)
1 cup BBQ sauce
2/3 cup Ranch dressing
8 ounces grated mozzarella
Pre-heat the oven to 350°F.
Shred the cooked chicken with forks.
Spread the cream cheese on the bottom of an iron skillet (or deep dish pie plate, etc.).
In a separate mixing bowl, mix the BBQ sauce with the shredded chicken.
Spread the BBQ chicken mixture on top of the cream cheese.
Pour the Ranch dressing on top of the BBQ chicken mixture.
Sprinkle the entire skillet with grated Mozzarella cheese.
Bake for about 20 minutes at 350°F, or until the cheese melts and is bubbly.
Serve warm with tortilla chips, crackers, raw vegetables, or whatever snack food you prefer.
Appetizers
American
BBQ chicken dip, chicken dip, cream cheese chicken dip
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January 9, 2018