Adventures of Mel

Category: Poultry & Chicken

39 Colorful Salads You Can Eat for Dinner
Colorful Salads You Can Eat for Dinner with loads of vegetables, some with meat, and a few meatless ideas! Loads of ideas for delicious weeknight meals!

Colorful Salads can make delicious weeknight meals, especially if they’re packed with vegetables and offer a little protein too. You can pair a good salad deliciously well with a bowl of Instant Pot potato soup, salmon patties, a low carb meatloaf, or fish fillets.

I find myself sometimes just wanting a lighter meal, especially in the evenings after a really long day. And a good salad, like chicken egg salad, is just the thing when a heavier dinner feels like too much.

Even our kids love salad, and I feel like we’re pretty lucky that they do. Personally, I love a good Cobb Salad with chicken and a little bit of BBQ sauce with Ranch dressing drizzled on for extra flavor.

Below you’ll find 39 colorful salad ideas you can implement into your weekly menu plan. Whether you’re packing a lunch or cooking up dinner, maybe think about adding a hearty salad to your meal plan.

Colorful Salads without Meat
- Halloumi, Blueberry and Spinach Salad by Divalicious Recipes
- Detox Kale and Beet Salad by Maria Ushakova
- Mediterranean Lentil Quinoa Rice Salad by Garden in the Kitchen
- Grilled Eggplant Salad with Halloumi by A Clean Bake
- Gloriously Healthy Green Salad with Sriracha Peanut Dressing by The Live-In Kitchen
- Rainbow Noodle Salad by Salt & Lavender
- Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette by The Kitchen Girl
- Autumn Lentil Salad with Chickpea Pancakes by The Stingy Vegan
- Israeli Couscous Salad with Olives and Artichokes by Cadry’s Kitchen
- Southwest Quinoa Salad {Gluten-Free} by Mama Knows Gluten Free
- Orange, Pistachio and Pomegranate Couscous Salad {Vegan} by Recipes from a Pantry
- Chopped Spinach Winter Salad by Cooking on the Front Burner
- Vegetarian Taco Salad by Yummy Mummy Kitchen
- Roasted Beetroot, Goats Cheese and Walnut Salad by The Cook’s Pyjamas
- Vegan Cobb Salad by Namely Marly
- Roasted Butternut Squash Salad with Kale by The Movement Menu
- Warm Butternut, Red Cabbage, Quinoa, and Almond Salad by Simple Seasonal
- Power-Packed Roast Potato, Quinoa, and Garden Veggie Salad by Yumsome
Colorful Salads with Meat
- Bacon Blue Cheese Burger Salad {Gluten-Free} by My Gluten-free Kitchen
- Chopped Chicken Salad by Diabetes Strong
- Easy Asian Steak Salad by Low Carb with Jennifer
- Easy Mexican Chopped Salad with Spiced Rubbed BBQ Chicken by Lemon Blossoms
- Roasted Butternut Squash and Chicken Spinach Salad with Cinnamon Cider Vinaigrette by The Roasted Root
- Copycat Classic Diner Chef Salad by Berly’s Kitchen
- Tuna Berry Mango Avocado Salad by Serena Bakes Simply from Scratch
- Asian Ginger Miso Salmon Salad by We Are Not Martha
- Teriyaki Beef Salad by With a Blast
- Blueberry Gorgonzola Farmer’s Salad by Flavor Mosaic
- Easy Healthy Taco Salad Recipe with Ground Beef by Wholesome Yum
- Tuna White Bean Salad by Happy Foods Tube
- Carolina BBQ Chicken Salad by Renee Nicole’s Kitchen
- Chopped Salad with Herb Buttermilk Dressing by Panning the Globe
- Chicken Shawarma Mediterranean Salad (Pita Jungle Copycat) by Hungry Hobby
- Mediterranean Turkey Spinach Salad by The Lean Green Bean
- Salmon Kale Superfood Salad Recipe with Creamy Lemon Vinaigrette by Wholesome Yum
Hopefully, this inspires some healthy dinners in your very near future! With so many delicious ideas, I can’t wait to plan my next menu.

Looking for more delicious salad recipes?
Kitchen Tools to help you make salad for dinner…

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December 26, 2017
Olive Garden Chicken and Gnocchi Soup (Copycat)
Olive Garden Chicken and Gnocchi Soup with chicken, spinach, and gnocchi. Easy copycat for the creamy restaurant soup, it makes a delicious lunch or dinner!

Olive Garden Chicken and Gnocchi Soup is hands down my favorite creamy soup. You can ask my family; pretty much every time we visit the restaurant, my “usual” has been Chicken and Gnocchi Soup, breadsticks, and salad.

It’s not a difficult soup to make at home, though. You just need a few key ingredients, and I like to add a little sage to give it even more flavor.

I think I’ve got a pretty good handle on making my own homemade version of Chicken Gnocchi Soup. Now if I could only master a recipe for Olive Garden’s breadsticks (because they are absolutely perfect for dipping in my soup).

Whether you want to warm up on a cold winter night or simply want a lunch to get excited about, this copycat recipe is for you. Let’s cook up a pot of delicious soup, shall we?

Tips for how to make Olive Garden Chicken and Gnocchi Soup
- Gather your ingredients. You’ll need salted butter, a medium sized onion, celery, garlic, carrots, cooked chicken breast/s, chicken broth, heavy whipping cream, sage, gnocchi, salt, pepper, and fresh spinach.
- Wash any fresh veggies you’ll be using.
- Mince the onion, celery, and garlic.
- Melt a tablespoon of salted butter in a Dutch oven.
- Sauté the onion, celery, and garlic in the butter for about 5 minutes or until they begin to soften.
- Shred the carrots and the cooked chicken breast/s (if you like more liquid in your soup, use only 1 chicken breast; if you prefer a chunkier soup with less liquid, use 2).
- Add the carrots, chicken, and chicken broth to the Dutch oven, mixing well.
- Bring the mixture to a boil, and let it simmer on medium heat for about 5 minutes.
- Add the heavy whipping cream and sage to your soup.
- Bring to a boil again, and simmer for another 5 minutes.
- Add the gnocchi, salt, and pepper to the soup mixture.
- Again, bring the soup to a boil, and simmer for 5 more minutes.
- Add the spinach leaves to the soup, and simmer for another 2 to 3 minutes.
- Serve while warm with breadsticks, baguettes, or crackers. Enjoy!
Other chicken soups you may enjoy:
Tools you may need to make Olive Garden Chicken and Gnocchi Soup

Cutting Board and Vegetable Cleaver – I prefer an old school cutting board and knife for chopping. You’ll use these time and again to chop vegetables for recipes.
6 Quart Dutch Oven – My Dutch Oven is sort of like my spatulas. I wouldn’t want to be without it.
Wooden Spoon – I’ve been eyeing this particular wooden spoon for awhile now… But again, my wooden spoons are like my spatulas; couldn’t cook without them!
Salad Shooter (or Vegetable Shredder) – Perfect for shredding carrots and other veggies.

Wanna see how to make the soup? Watch our video!

Print the recipe for Olive Garden Chicken and Gnocchi Soup
Chicken and Gnocchi Soup

Olive Garden Chicken and Gnocchi Soup with chicken, spinach, and gnocchi. Easy copycat for the creamy restaurant soup, it makes a delicious lunch or dinner!
1 tablespoon salted butter
1 medium yellow onion (minced)
2 stalks celery (minced)
1 teaspoon garlic (minced)
2 medium carrots (shredded)
2 chicken breasts (cooked and shredded)
4 cups chicken broth
3 cups heavy whipping cream
1 teaspoon ground sage
16 ounces gnocchi
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup fresh spinach leaves
In a Dutch oven pan over medium heat, melt the butter.
Sauté the onion, celery, and garlic in the butter for about 5 minutes, or 'til they begin to soften.
Add the carrots, chicken, and chicken broth to the Dutch oven, stirring everything together.
Bring the mixture to a boil, and let it simmer on medium heat for about 5 minutes.
Add the heavy whipping cream and ground sage to the soup.
Bring to a boil again; then simmer over low heat for another 5 minutes.
Add the gnocchi, salt, and pepper to the soup mixture.
Again, bring the soup to a boil; then simmer over low heat for 5 more minutes.
Add the spinach leaves to the soup, and simmer for another 2 to 3 minutes.
Serve while warm with breadsticks, baguettes, or crackers.
Soups & Stews
American
chicken and gnocchi soup, Olive Garden soup
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December 13, 2017
How to Make Homemade Turkey Gravy
Made with leftover turkey drippings and neck broth, homemade turkey gravy is a delicious side dish with turkey, mashed potatoes, and all the fixings!

Homemade Turkey Gravy, like ham gravy at Christmas, is a staple side dish with Thanksgiving dinner. It just wouldn’t be the same without gravy to smother over our sliced turkey, stuffing, and mashed potatoes.

The main flavoring for the gravy comes directly from the turkey itself. So you’ll definitely want to keep in mind that if you brine your turkey or add a glaze of any kind, that flavoring will go into your gravy. For example, if you’re using a sweet brine, your gravy will be a little sweeter.

It really only takes a few minutes to make homemade gravy, so it’s usually the last dish we make before we all sit down to eat. But it’s delicious and definitely worth the minimal effort.

I’m definitely adding this to my favorite Thanksgiving Recipes and Christmas Recipes, where you’ll find all the Thanksgiving inspiration you need in one place.

Tips for how to make Homemade Turkey Gravy
- Mix together the flour and water in a small mixing bowl.
- Gradually whisk together the flour/water mixture with the neck broth and turkey drippings in a large saucepan on medium heat. Take your time to avoid any lumps in your gravy. It’s pretty much a given that you may have a few lumps, but you can minimize them by whisking the gravy.
- Add salt and pepper to taste.
- Continue whisking and stirring the gravy until it begins to thicken and is ready to serve.
- Serve with turkey, mashed potatoes, and stuffing… The works!
Turkey gravy, like chicken gravy from bouillon and this ham gravy recipe, is great for dipping too, especially for dipping Leftover Turkey Stuffing Crescent Rolls. And you can use it in place of brown gravy in a mashed potato bowl.

Looking for more Thanksgiving sides to add to your dinner menu?

Homemade Cranberry Sauce

Instant Pot Southern Green Beans

Creamy Bacon Corn Casserole

Apple Walnut Bread Stuffing

Broccoli Salad with Bacon and Cauliflower

And just in case you’re still looking for a turkey recipe, Maple Bourbon Brined Roasted Turkey is so good!

Turkey Gravy also makes a very tasty addition to your next Baked Potato Bar.

Tools you may need to make Homemade Turkey Gravy

Mixing Bowl – for mixing together the flour and water.

Large Saucepan – You’ll make the gravy in a saucepan on the stove. This recipe feeds a crowd, so you’ll need a larger pan.

Whisk – Helps to minimize lumps in your gravy.

Wooden Spoon – There’s nothing quite like a wooden spoon for stirring.

Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.

Gravy Boat – for serving.

Print the recipe for Homemade Turkey Gravy
Homemade Turkey Gravy

Homemade Turkey Gravy, made with leftover turkey drippings and neck broth. Delicious side dish with turkey, mashed potatoes, and all the fixings!
1 cup all-purpose flour
1 cup water
1 cup neck broth
1 cup turkey drippings
Salt (to taste)
Ground black pepper (to taste)
Whisk together the flour and water in a small mixing bowl.
Gradually whisk together the flour/water mixture with the neck broth and turkey drippings in a large saucepan on medium heat.
Continue whisking and stirring the gravy until it begins to thicken and is ready to serve.
Add salt and pepper, to taste.
Serve with turkey, mashed potatoes, and stuffing.
*Take your time whisking in the flour/water mixture to avoid any lumps in your gravy. It’s a given that you’ll have a few lumps, but you can minimize them by whisking the gravy.

Side Dish
American
homemade turkey gravy, turkey gravy
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November 1, 2017
Maple Bourbon Brined Roasted Turkey
How to make a perfectly cooked, moist, delicious maple bourbon brined roasted turkey for dinner and holiday celebrations.

Maple Bourbon Brined Roasted Turkey is hands down the best turkey I’ve ever had. Better than deep fried even. It’s so moist and packed full of delicious flavor. And it’s definitely going on my list of favorite Thanksgiving Recipes and Christmas Recipes, along with my favorite slow cooker pork roast.

My husband Dan is the guru behind this recipe. He showed me how to make it for the purposes of this recipe (and Thanksgiving, which is right around the corner).

Brining a turkey isn’t difficult at all… Basically, if you have a food grade bucket and a few ingredients, you’re in business. I could see myself doing this to roast chicken too because it’s just so delicious!

One of my favorite things about cooking a turkey is the leftovers it gives. Enough to make this wonderfully cheesy turkey casserole with pasta.

Tips for how to make Maple Bourbon Brined Roasted Turkey
- Prepare the turkey by removing the neck, gizzards, etc. Rinse with water.
- To a food grade 5 gallon bucket, add hot water, onion, garlic, the peel of an orange, brown sugar, real maple syrup, bourbon, peppercorns, whole cloves, melted butter, kosher salt, ground sage, poultry seasoning, bay leaves, and ice. Stir well.
- Place the turkey down in the mixture.
- Cover the bucket with a lid and place in the refrigerator for 12-24 hours or longer. If you don’t have enough fridge room, you could pack the bucket with ice.
- Once it’s brined, remove the turkey from the bucket and rinse with cold water, inside and out.
- Rub the turkey with a thin coat of real maple syrup.
- Place in a roasting pan, uncovered, for roasting.
- Roast at 350° until the internal temperature is at 165° or higher. Base your cooking time on the size of your turkey; for example, we cooked a smaller turkey in about 3 hours. Cooking time will differ per turkey.
- Once the turkey is done, remove from the oven.
- Carve the turkey and serve it up with homemade turkey gravy!
Leftover turkey makes the most delicious appetizers too, like these Leftover Turkey Stuffing Crescent Rolls. Yum!

Looking for side dish recipes to go with your turkey?

Apple Walnut Bread Stuffing

Homemade Cranberry Relish

Homemade Turkey Gravy

Instant Pot Southern Green Beans

Cheesy Corn Casserole

Green Beans Casserole

Honey Glazed Carrots with Rosemary

Maybe you’d rather have ham or pork chops for dinner? You’ll love our Pineapple Honey Glazed Ham and our Maple Pork Chops with Apples and Onions.

Tools you may need to brine and roast a turkey

Food Grade Bucket with Gamma Seal Lid – Perfect for brining a turkey.

Real Maple Syrup – You’ll need this for both the brine and a rub. Of course, it’s delicious on pancakes too.
Brine Ingredients – You’ll need Peppercorns, Whole Cloves, Ground Sage, Poultry Seasoning, and Bay Leaves.

Roasting Pan – for roasting the turkey.

Meat Thermometer – This will help you know what the internal temperature of the turkey is. We use ours all the time.

Grill Armor Oven Gloves – We’ve mentioned these in a few of our live videos; I love using these.

Carving Set – to carve the turkey before serving.

Serving Platter – for serving.

Print the recipe for Maple Bourbon Brined Roasted Turkey
Maple Bourbon Roasted Turkey

How to make a perfectly cooked, moist, delicious, maple bourbon roasted turkey for dinner and holiday celebrations. Perfect recipe for Thanksgiving dinner!
15 pounds turkey
1 1/2 gallons hot water
1 large yellow onion (chopped)
2 cloves garlic (minced)
1 whole orange peel
1/2 cup light brown sugar
1 1/8 cups maple syrup
3/4 cup bourbon
2 tablespoons black peppercorns
1 tablespoon whole cloves
1 cup unsalted butter (melted)
3/4 cup kosher salt
1 tablespoon ground sage
1/4 cup poultry seasoning
4 bay leaves (crumbled)
4 pounds ice
Prepare the turkey by removing the neck, gizzards, etc, and rinse with water.
To a food grade 5 gallon bucket, add the hot water, onion, garlic, orange peel, brown sugar, 1 cup of maple syrup, bourbon, peppercorns, whole cloves, melted butter, kosher salt, ground sage, poultry seasoning, bay leaves, and ice. Stir well.
Place the turkey down in the mixture.
Cover the bucket with a lid and place in the refrigerator for 12-24 hours or longer. If you don't have enough fridge room, you can pack the bucket with ice.
Once it’s brined, remove the turkey from the bucket and rinse with cold water, inside and out.
Rub the turkey with a thin coat of real maple syrup (the extra 1/8 cup).
Place the turkey in a roasting pan, uncovered, for roasting.
Roast at 350° F until the internal temperature of your turkey is 165° F or higher. Base your cook time on the size of your turkey; cook time will differ per turkey.
Once the turkey is done, remove from the oven.
Carve the turkey and serve!
Recipe adapted from Traeger.

dinner, main dish, Poultry & Chicken Recipes
American
brined roasted turkey, brined turkey, maple bourbon brined turkey, roasted turkey, Thanksgiving turkey
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October 21, 2017
Slow Cooker White Chicken Chili
White Chicken Chili in the slow cooker (or Instant Pot) makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.

White chicken chili is an easy dinner idea my entire family loves. It’s filled to the gills with vegetables and beans and shredded chicken.

Another ingredient I highly recommend (but optional because I know they’re not everyone’s thing)… Green chiles. I fell in love with green chiles when we visited New Mexico last spring and enjoyed the most delicious breakfast enchilada with a cheesy green chile sauce.

Another reason I love this meal is because I can throw it all together in my slow cooker and walk away. The aroma fills the house, and it smells so good, we’re all equally ravenous by the time dinnertime rolls around.

How to make Slow Cooker Vegetable White Chicken Chili

Melt the cream cheese. Then mix together the cream cheese with the chicken broth.

Shred the chicken (already cooked), and add in with the broth and cream cheese mixture.

Finely chop and add in the onion and celery. Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker, and mix together.

Add salt and pepper, to taste.

Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through. Pair with a delicious buttermilk cornbread, crackers, or whatever your heart desires.

Alternative tips and tricks for White Chili
- Instead of chicken, you could add cooked ground beef.
- Or, if you love a vegetarian dish, make it meatless.
- Add in roasted and chopped green chiles (again, this is optional, but I highly recommend it).
- Use a little cheddar, but substitute a smoked cheese or shredded Colby Jack for part of the cheese.
- Add chili powder for more of a “spicy” taste.
- Instead of cannellini and navy beans, substitute chili beans, pinto beans, or kidney beans.
Looking for more slow cooker recipes?
Looking for more soup recipes?
Tools you may need for White Chicken Chili

Slow Cooker or Instant Pot – Either one can be used, as long as you use the Slow Cooker function on the Instant Pot. 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!

Wooden Spoon – for stirring the mixture. We use our wooden spoons for everything.

Chopping Knife – for chopping up fresh vegetables, meat, etc.

Chicken Base – You can either use leftover broth from cooking the chicken, or you can use a soup base to make your own broth.

Print the recipe for White Chicken Chili.
Slow Cooker White Chicken Chili

White chicken chili in the slow cooker makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.
32 ounces chicken broth
1 package (8 ounces cream cheese)
1 pound cooked chicken
1/2 large onion
2 celery stalks
8 ounces frozen corn
8 ounces frozen okra
8 ounces frozen green beans
1 can (14.5 ounces petite diced tomatoes (undrained))
1/2 cup chopped green chiles (optional)
2 cans (15.5 ounces each cannellini beans (drained or undrained, your preference))
1 can (16 ounces navy beans (drained or undrained, your preference))
1 1/4 cups shredded Cheddar
Salt and pepper (to taste)
Melt the cream cheese.
Mix together the cream cheese with the chicken broth.
Shred the chicken, and add in with the broth and cream cheese mixture.
Finely chop and add in the onion and celery.
Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker. Mix together.
Add salt and pepper, to taste.
Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through.
Soups & Stews
American
slow cooker white chicken chili, slow cooker white chili, white chicken chili, white chili recipe
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September 14, 2017
Chicken Pot Pie with Biscuits
Chicken Pot Pie with Grandma’s biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.

Chicken pot pie really is the ultimate comfort food. Topped with biscuits, this is one of my all-time favorite dinner recipes, right up there with my family’s favorite beef pot pie.

When I originally came up with this recipe, I knew I wanted to use something other than thyme for flavor. I’ve used thyme before, and it seems to be the quintessential pot pie herb. But I’m just not a fan.

It’s kinda like my husband with cilantro. It’s just not his thing.

As I scavenged through our spice rack, I found a bottle of sage. Why not? I knew that it’s good with both turkey and chicken, so it stood to reason that it would provide a really nice flavor.

Flavor indeed! Sage, along with a little salt and pepper, add just the kind of flavor I crave in my pot pie. It’s oh so creamy delicious, and the flavors rock this pot pie out!

Learn how to make my Chicken Pot Pie.

Your first step is to wash, peel, and chunk up your potatoes. You’ll also need to chop the carrots. Add them to a saucepan, cover with water, and bring to a rolling boil, cooking ’til softened.

Meanwhile, make the chicken broth or have ready-made chicken broth ready to go. I prefer to use a kind of chicken base to make it quickly.

Add butter to a large skillet, and sauté onions and celery ’til tender. Add broth and heavy whipping cream to the onion/celery mixture in the skillet.

Slowly whisk the flour into the creamed mixture, making sure there are no lumps. Add sage, salt, and pepper for seasoning. Allow this creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.

Add all your vegetables and chicken to the creamed mixture, combining everything well. Allow to heat and cook for about 10 minutes. Pour into a greased 9″ x 13″ baking dish.

Mix up and cut out easy homemade biscuits and place on top. You can even use canned biscuits. But I highly recommend homemade.

Bake at 425° for about 20 minutes. Remove from the oven, serve while warm, and enjoy the comfort of homemade chicken pot pie.

Looking for more dinner recipes?
Print the recipe for Chicken Pot Pie with Biscuits.
Chicken Pot Pie with Biscuits

Chicken Pot Pie with Grandma’s biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.
Pie Filling:
4 small potatoes (peeled and chunked)
3 carrots (chopped)
3 tablespoons salted butter
1/2 cup yellow onion (minced)
1 stalk celery (chopped)
2 cups chicken broth
2 cups heavy whipping cream
1/2 cup all-purpose flour
1/2 teaspoon ground sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 cups frozen peas
14.5 ounces green beans (drained)
1 cup frozen corn
2 chicken breasts (cooked and shredded)
Biscuits:
1 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup unsalted butter
1 cup whole milk
Pre-heat the oven to 425° F, and grease a 9×13 baking dish with cooking spray.
Add the potatoes and carrots to a medium saucepan, cover with water, and bring to a rolling boil, cooking 'til softened.
Add the butter to a large skillet, and melt over low to medium heat.
Sauté the onions and celery in the butter 'til softened.
Stir the chicken broth and heavy whipping cream into the onion mixture in the skillet.
In a small mixing bowl, whisk together the flour, sage, salt, and pepper.
Slowly whisk the flour mixture into the creamed mixture, making sure there are no lumps.
Allow the creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.
Add the potatoes, carrots, peas, green beans, corn, and shredded chicken to the creamed mixture, combining everything well.
Simmer in the skillet over low to medium heat for about 10 minutes.
Then pour the mixture into a greased 9"x13" baking dish.
To quickly make the biscuits, whisk together the flour, baking powder, and salt.
Using a pastry blender, cut the butter into the flour mixture, 'til it makes fine crumbles.
Make a well in the center of the mixture, and add the milk. Mix together well.
Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-2 inch thickness.
Cut the biscuits out with a biscuit cutter or cup.
Place the biscuits on top of the pot pie in the baking dish.
Bake at 425° F for about 20 minutes, 'or 'til everything is bubbly and the biscuits are golden.
Remove from the oven, and serve while warm.
Dinner Ideas, main dish
American
chicken pot pie, chicken pot pie with biscuits
August 24, 2017
How to Make an Easy Instant Pot Chicken Noodle Soup
Cold and flu season has descended upon us like a million bats out of you know where. Our oldest has the flu as I write this, which means it’s time for a little TLC with homemade Instant Pot chicken noodle soup.

Dan and I actually made this a few weeks ago for one of our first weekly shows, and it was a huge hit.

I don’t know if it’s because it’s chicken noodle soup or because it’s made in the Instant Pot. But I do know that it’s become one of my favorite soups, especially this time of year.

What Is It About Soup?

There’s just something about chicken soup when you’re sick. It’s soothing, it’s delicious, it’s piping hot, and it’s full of good wholesome nutrition.

We prefer to make it homemade. We used to stock up on cans of chicken noodle soup every fall, but then we started making more homemade soups because canned got to be so expensive.

When we tried canned again for a quick meal, it just didn’t taste good anymore. Our taste buds had gotten accustomed to home cooked soup right from our very own kitchen.

You might think homemade is time-consuming and difficult to make. But not so, especially when you make it in the Instant Pot (or even a good old-fashioned slow cooker).

Our Instant Pot has become a staple in our kitchen. We use it for everything, from making baby food to making entire meals, like Caulifower, Sausage, and Chicken Casserole or Chili.

There are a few veggies to chop for this soup, but you can chop them ahead of time to save you even more time and energy. And you could always make a batch of this soup and freeze it for when you need it.

Looking for more delicious soup recipes?
Below is the printable recipe for our delicious chicken noodle soup. You can also watch us make it on our weekly show. Enjoy!

Print the recipe for Easy Instant Pot Chicken Noodle Soup
Easy Instant Pot Chicken Noodle Soup

How to make an easy Instant Pot Chicken Noodle Soup you can depend on, sick or not. Add to your stash of easy chicken recipes!
3 tablespoons salted butter
1 1/4 cups onion (chopped)
4 cloves garlic (chopped)
1 1/4 cups carrots (chopped)
1 1/4 cups celery (chopped)
1 pound chicken (cooked and chopped)
4 cups chicken broth
1 package homestyle noodles
Dash of celery salt (optional)
Cook chicken beforehand in Instant Pot.
Remove and set aside.
Wash and chop carrots, celery, onion, and garlic.
Sauté all the vegetables in butter in the Instant Pot for 2-3 minutes, or until soft.
Add in chopped chicken and broth, stirring well.
Add noodles and cook ’til the noodles are done.
Add a dash of celery salt, if desired.
Serve and enjoy!
Soups & Stews
American
chicken noodle soup, Instant Pot chicken noodle soup
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February 12, 2017
Chicken and Hummus Loaded Nachos in a Sheet Pan
Hungry for loaded nachos but don’t feel like going out? I’ve made mention before how much this family loves Tex-Mex, especially chicken tacos, beef tacos, and creamy chicken enchiladas.

Usually, when we’re going out to eat, we’re going for Mexican. Loaded nachos are a favorite all ’round, as is a nice snack of roasted red pepper hummus.

I’ve got a delicious recipe for you that will make you re-think ever using refried beans again.

Want a camping version of these chicken nachos? Try our campfire nachos recipe!

We had a crazy busy week last week. We had a week filled with doctor’s appointments, a midwife appointment, minor surgery for Dan, and more, not to mention homeschooling and work.

We’re trying to get as much done and meet as many commitments as we possibly can before this baby boy arrives. But by the time the end of the week arrived, we were all beat and needed something super easy to snack on, not to mention something fairly easy to eat for dinner.

As I mentioned, we love roasted red pepper hummus.

We’ll eat it with crackers, tortilla chips, pita bread… It’s a favorite snack around here but also tends to be a bit pricey, meaning we don’t always keep it on hand.

But that has changed since we’ve been introduced to Bush’s Hummus Made Easy. Available at Walmart in 3 delicious flavors (Classic, Roasted Red Pepper, and Southwest Black Bean), it’s also friendly to our budget.

Not only that, but it’s easily made in literally seconds, I kid you not.

All you need is a can of beans, the pouch of hummus, and a food processor or blender (I used my Ninja).

We chose to use Bush’s Garbanzos (or Chick Peas), which happened to be conveniently located right next to the Hummus Made Easy pouches in the store, to mix up a batch of Roasted Red Pepper Hummus Made Easy.

And you know what? In my opinion, it tastes better than the stuff that’s already pre-mixed and packaged in the deli. And it’s cheaper! Win win!

On top of that, it has no artificial preservatives, and it’s made with real ingredients like olive oil, tahini, roasted red bell peppers, and spices.

Even more importantly, it meets my official taste tester’s seal of approval.

I really like how versatile it is. There are a ton of recipes on the Hummus Made Easy site, and when I saw a recipe for a 7 layer dip and perused Pinterest just a bit for even more inspiration, I knew I wanted to make some sort of nachos, leading me to the idea of Loaded Nachos, only without refried beans and made with hummus instead.

Honestly, these nachos are all about the layering. You have a layer of tortilla chips, dollops of hummus…

… then a layer of delicious Instant Pot Taco Chicken, white queso, a bit of lime juice and red onion, cheese, tomatoes, and avocado. Mmmm…

That layer of Roasted Red Pepper Hummus Made Easy makes all the difference in the world. It adds a flavor that you just can’t get otherwise.

These nachos were the most flavorful nachos I’ve ever made; they were far from your typical, boring nachos.

Just thinking about it is making me crave them all over again. Pregnancy cravings are no joke.

Looking for more delicious appetizer and snack recipes?
Below, you’ll find the printable recipe. Enjoy!
Chicken and Hummus Loaded Nachos in a Sheet Pan

Make the most flavorful loaded nachos with chicken and roasted red pepper hummus, along with other favorite ingredients like cheese, tomatoes, avocado, and more.
Blue and white tortilla chips
1 pouch Bush’s Roasted Red Pepper Hummus Made Easy
1 can Bush’s Garbanzos
2 chicken breasts (cooked and shredded)
1/2 cup Picante
1 lime (just a squeeze of juice)
1/2 cup white queso
1/2 medium red onion (minced)
4 oz. cheddar (shredded)
4 oz. Colby Jack (shredded)
Tomatoes
Avocado
Sour cream
Mix Bush’s Hummus Made Easy and Garbanzos, according to package directions.
Layer a generous amount of blue and white tortilla chips on bottom of sheet pan.
Add dollops of hummus around on top of tortilla chips.
Mix cooked, shredded chicken with Picante and spread around on top as a third layer.
Squeeze lime juice all around on chicken.
Spoon white queso all around on nachos.
Scatter minced red onion as yet another layer.
Add shredded cheeses, spreading evenly across nachos.
Bake at 325° for about 10 minutes, maybe a little longer if cheese isn’t melted.
Remove from oven and add your favorite toppings, like tomatoes, avocado, sour cream, and salsa.
Serve and enjoy!
Note: These nachos can also be refrigerated and later warmed back up in the oven; if warmed in the oven, it brings the crunchiness of the nachos right back. Yum!
Appetizers
Tex-Mex
chicken nachos, loaded chicken nachos, loaded nachos
Can’t make the nachos just yet? Go ahead and pin them for later! They’ll be waiting when the craving hits.

Also, note that you can follow the hashtag #HummusMadeEasy on social media for even more ideas, recipes, and inspiration surrounding Bush’s Hummus Made Easy.
April 18, 2016
Easy Chicken Fajitas Recipe
Simple and easy are the way to go when it comes to dinner on busy week nights. Healthy is also an important factor to add into the equation.

When it comes to my go-to, favorite kind of food… It’d hands down be Tex-Mex. Chicken enchiladas, chicken tacos, ground beef tacos, fajitas… I love it all!

Chicken Fajitas are a simple, easy-to-fix meal that can also be quite healthy, depending on the ingredients you choose to add. Hint: Fruit Salsa is the best!!

When it comes to making meals with chicken, I really like to buy a whole chicken and then stretch it as far as I can for other meals. Sometimes I’ll even buy a whole chicken, cook it, and keep on hand a few days for sandwiches (so much better and healthier than lunch meat), chicken salad, and more.

Easy chicken recipes are the way to go.

Fajitas are one of those secondary meals we make after cooking an Instant Pot whole chicken. (We also love to make a big batch of Instant Pot Taco Chicken, perfect for fajitas.)

Our favorite way to cook a whole chicken is by using the slow cooker. Plop that chicken in, add a few seasonings of choice, add some chicken broth, and you’ve got a tasty dinner.

To make fajitas, all you need are a few ingredients besides the chicken.

You’ll need peppers and onions, avocados, cilantro, tomatoes, tortillas, and if you want… sour cream, salsa with basil, mango peach salsa or yogurt.

Below you’ll find the printable recipe. Enjoy!

More Tex Mex recipes you may enjoy:
Easy Chicken Fajitas

Chicken fajitas are one of our go-to meals; in fact, I could totally eat Tex-Mex all the time. Grab the recipe for deliciously Easy Chicken Fajitas!
1/2 of a whole chicken (cooked)
2 tbsp. butter
10-12 small peppers
1/2 large onion
2-3 avocados
Cilantro
Sour cream
Tomatoes
Tortillas
Dice onion and julienne peppers.
Sauté onion in butter for 2-4 minutes, or until tender.
Add peppers and sauté for another 5-10 minutes, or until tender but still very colorful.
Shred chicken and mix with pepper/onion mixture if desired, keeping warm on low heat.
Warm tortillas and layer ingredients. Add sour cream or yogurt, cilantro, avocado slices, and freshly diced tomatoes for extra flavor and garnish.
Serve and enjoy!
Dinner Ideas
Tex-Mex
chicken fajita recipe, chicken fajitas, easy chicken fajitas
March 24, 2015
Chicken Dip Pinwheels Appetizer
It’s confession time, though anyone who really knows us already knows this… We couldn’t really give a flip about football. Gasp! I know, right? It’s true.

I mean, here we are right smack dab in the middle of Razorback country, and we couldn’t care less about what the score is. Anyone who asks us how the game went gets that famous deer in the headlights look. I kid you not.

That being said, we do like zipping through the DVR to watch the Superbowl commercials. One of my personal favorites is the VW commercial with little Darth Vader using “the Force” to magically start the car. You know the one, right?

And even though we may not enjoy the big game, we do love us some easy appetizer recipes and snacks, in honor of the big game, of course. Or maybe that’s just our excuse.

Every year Superbowl Sunday is my excuse to make a few of our favorites, including Creamy BBQ Chicken Dip. Yum!

This year I decided to switch it up by creating pinwheels inspired by our favorite dip. Pinwheels… Aren’t they the most scrumptious snacks ever?

These pinwheels may be bite-sized, but they pack a delicious, flavor-filled punch. Add a little lettuce for a bit of green, and you’ve got an appetizer your guests will love.

For me, there’s just something about the combination of barbecue sauce and Ranch dressing. I love mixing the two.

Below, you’ll find a printable recipe.

Whether or not you celebrate Game Day, don’t miss out on an excuse to make and enjoy a great snack.

And since they make such a great party appetizer, I’m definitely adding this recipe to my list of favorite Christmas Recipes. Enjoy!

Looking for more delicious appetizers and snacks?

Maple Sausage Stuffed Pastry Bites

Bacon Cheddar BBQ Ranch Dip

Snowman Pimento Cheese Ball

Taco Bites

Leftover Turkey Stuffing Crescent Roll Appetizers

Mango Peach Salsa Recipe

Meatloaf Muffins Recipe
Chicken Dip Pinwheels

Chicken dip pinwheels may be bite-sized, but they pack a delicious, flavor-filled punch. Add a little lettuce for a bit of green, and you've got an appetizer your guests will love.
1 large chicken breast (cooked and shredded)
1/3 cup barbecue sauce
1/4 cup Ranch dressing
1 cup shredded Cheddar
5 medium taco-sized tortillas
1 – 8 oz. pkg. cream cheese
Lettuce leaves
Mix barbecue sauce, Ranch dressing, Cheddar, and shredded chicken in small bowl.
Spread cream cheese evenly onto each tortilla.
Add layer of lettuce leaves onto each tortilla. Then add layer of chicken mixture.
Roll each tortilla up as tightly as possible. Slice into 1-in. thick slices, or pinwheels.
Chill until ready to serve.
Serve and enjoy!
Appetizers
American
appetizer recipes, appetizers, chicken dip, chicken dip pinwheels, pinwheels
January 29, 2015
Turkey Enchilada Skillet Casserole Recipe
When it comes to Mexican food, I could probably eat my weight in it, I’m not even kidding. My guys get tired of asking me where I want to go out to eat, if and when we do go out…my choice is always Mexican.

That’s pretty much the reason why anytime I make a whole chicken (or, in this case, a turkey), chicken enchiladas are a must with the leftovers.

With leftover turkey, my boys’ favorite turkey stuffing crescent roll appetizers are another must, perfect for lunch; and of course, I can’t help but make my favorite leftover turkey casserole.

I’ve shared a slow cooker chicken enchilada casserole recipe in the past, but this recipe is quite a bit different with fresher, slightly healthier ingredients. This skillet casserole is super easy to make; you basically layer all the ingredients together in an iron skillet and bake.

Don’t you just love cooking in an iron skillet? I didn’t realize how much I love it until more recently.

Love a good casserole? You may also enjoy this classic tater tot casserole recipe and tater tot taco bake.

TIPS FOR HOW TO MAKE ENCHILADA CASSEROLE

An iron skillet is so versatile, not to mention photogenic. I almost feel like I’m going back to my days on the farm when I bring out the iron skillet.

The one thing I wanted to eliminate from this casserole was cream soup.

There are some ingredients that are easier to eliminate than others, but I found success by substituting sour cream. It was a tip I picked up via Heavenly Homemakers; they have an entire list of substitutions you can make for cream soups.

I think this casserole was even better with the sour cream than with the cream of chicken soup I usually use. If you want low-fat, you could even go that route with the sour cream. If you like creamy enchiladas, you’re sure to love this recipe.

The recipe is fairly simple to make.
- Sauté the onion and green chilies.
- Add in the cream cheese, sour cream, and salsa.
- Add shredded turkey. Mix together well.
- Then layer everything in the skillet.
Serve with sour cream, green onions, tomatoes, and anything else you prefer.

A printable recipe, including full instructions, is available below. Use up those leftovers in a very enjoyable way!
Turkey Enchilada Skillet Casserole

Turkey enchilada skillet casserole is super easy to make; just layer all the ingredients together in a cast iron skillet and bake.
1 tbsp. salted butter
1/2 large onion (finely chopped)
1 – 4 oz. can chopped green chilies (drained)
1 – 8 oz. pkg. cream cheese
1 cup sour cream
3/4 cup chunky salsa
3 cups shredded turkey (or chicken)
2 cups Extra Sharp Cheddar cheese (shredded)
1 1/2 cups Colby Jack cheese (shredded)
10 small corn tortillas (sliced into strips)
Pre-heat oven to 350°.
Melt butter in skillet. Sauté onion for 5 minutes.
Add green chilies and sauté for 1 minute.
Add cream cheese and let melt. Add sour cream and salsa, stirring to combine.
Add shredded turkey, mixing well with other ingredients. Keep warm.
Shred cheese and set aside.
Stack corn tortillas and slice in half. Then cut into 1-inch strips.
Begin layering ingredients in iron skillet. Begin with thin layer of creamy turkey mixture. Add layer of tortilla strips, then a thicker layer of creamy turkey mixture, then cheese. Repeat layers, starting with tortilla strips and ending with cheese.
Bake at 350° for 30-45 minutes, or until cooked thru and cheese is melted.
Serve with sour cream, green onions, tomatoes, and whatever else you enjoy with enchiladas. Enjoy!
Dinner Ideas
American
casserole recipes, casseroles, enchilada casserole, skillet casserole, turkey enchilada casserole, turkey enchiladas
January 20, 2015
Cheesy Chicken Quesadilla Recipe
With the Winter Olympics coming up later this week, an appetizer recipe seemed just the thing, especially in light of Olympics watch parties that may be taking place. This particular recipe could work as either an appetizer or lunch.

We like to have quesadillas for lunch sometimes, along with fresh fruit; the kids love when we have them. They’re super easy to make, and they’re pretty healthy, depending on your ingredients.

Below you’ll find a printable recipe. Serve with a side of salsa, sour cream, and avocado. Enjoy!

More Tex Mex recipes you may enjoy:
Cheesy Chicken Quesadillas

Make cheesy chicken quesadillas with fajita chicken, and serve with a side of salsa, sour cream, and avocado.
1 can fat-free refried beans
1/2 pkg. (11 oz. chicken breast strips, cooked)
1-2 to matoes (chopped)
3-4 small peppers (chopped)
3-4 green onions (chopped)
1 cup shredded Cheddar
Salsa (sour cream, and avocado)
with this recipe, you can make about 2 quesadillas, possibly more depending on how high you pile the ingredients inside the quesadillas.
First spread about 1/3 cup fat-free refried beans on two tortillas. Sprinkle chicken breast strips around each tortilla. Add tomatoes, peppers, green onions, and Cheddar. Top with a tortilla.
Bake at 350° for about 15-20 minutes, or until edges start to crisp.
Slice and serve with a side of salsa, sour cream, and avocado. Enjoy!
Appetizers
Tex-Mex
chicken quesadillas, quesadillas, Tex-Mex recipes
February 20, 2014
Chicken and Rice Stuffed Peppers Recipe
This summer I’ve been making it a point to go to the Farmer’s Market and buy our produce, fresh and locally grown.

I usually always come home with fresh peppers because, frankly, peppers are so versatile. You can do any number of things with a pepper, and it adds so much flavor.

We love making stuffed peppers, but this recipe is just a bit different. Instead of using ground beef, I used chicken and rice. You could even switch things up and use pork fried rice for better flavor! Below, you’ll find a printable recipe. Enjoy!

More stuffed pepper recipes you may enjoy: c hicken stuffed peppers and beef taco stuffed peppers.

The first step is to cook your rice and peas, using chicken bullion for extra flavor. We put ours in the rice cooker. Then cook your chicken. We used boneless, skinless breasts and cooked them in a skillet. You can also use leftover Instant Pot whole chicken. Then shred the chicken.

Chop or finely mince an onion, as well.

When rice is cooked, mix together with chicken and onion.

Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Learn how to cut a bell pepper.

Once finished with this process, place extra rice mixture around the peppers, and it’s time to bake.

Bake at 350° for about 30 minutes or until heated through. Remove from oven and serve.

The nice thing about this dish is that you have your entire meal all in one, vegetable and all.
Chicken and Rice Stuffed Peppers

How to make a one dish meal the whole family will love, rice and chicken stuffed peppers. Full of delicious flavor, it'll be a weeknight hit!
4 large bell peppers
2 pounds chicken breasts (cooked and shredded)
1 large yellow onion (minced)
3 cups long-grain white rice (cooked)
3 cups chicken broth
2 cups peas
Cook rice and peas, using chicken broth for extra flavor. We put ours in a rice cooker. Cook chicken, and shred. Chop or finely mince an onion.
When rice is cooked, mix together with chicken and onion. Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Once finished with this process, place extra rice mixture around peppers. Bake at 350° for about 30 minutes or until heated through.
Remove from oven and serve.
Dinner Ideas
American
chicken stuffed peppers
September 12, 2013
Muffin Tin Chicken Pot Pie
Learn how to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that’s oh so delicious. Makes the perfect appetizer or a fun way to serve up a personal sized dinner with your family!

I was inspired to make this recipe by another recipe we’d made from Pillsbury, Easy Taco Melts. Instead of filling biscuits with taco filling, however, we decided to make them into mini muffin tin pot pies.

They turned out pretty yummy and just as much of a hit as my favorite chicken pot pie with biscuits.

Ingredients and Substitutions Notes:

You’ll need just a handful of ingredients to make these yummy mini chicken pot pies.
- Boneless Skinless Chicken Thighs – You can also use chicken breasts. Just be sure to cook these beforehand and shred, so they’re ready to go. I like to use my Instant Pot to cook the chicken, then just shred it up while it’s hot.
- Cream of Chicken Soup – If you want to make these gluten-free, you can also use a gluten-free cream of chicken soup.
- Frozen Vegetables – I like to use a mixture of peas and carrots with corn. However, if you’d like to add green beans or any other veggies, this recipe is easy to accommodate.
- Salt and Pepper
- Grands Biscuits – If you’d like to make these gluten-free, you can mix up gluten-free biscuits and sub the dough for Grands Biscuits.
How to Make Muffin Tin Chicken Pot Pies

Before getting started, be sure to prep by pre-heating your oven to 375° F; then grease a muffin tin with cooking spray and set aside ’til needed.

Then Assemble your Mini Pot Pies…
1. In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
2. Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
3. Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
4. Bake at 375° F for about 20-25 minutes, or ’til golden brown. Then cool on a wire rack for about 5 minutes before serving.
These are a really cozy meal or appetizer, perfect for a fun night with your family.

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!
Muffin Tin Chicken Pot Pie

How to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that's oh so delicious!
Large Mixing Bowl
Muffin Tin
1 pound boneless skinless chicken thighs (cooked and shredded)
10.5 ounces cream of chicken soup
3/4 cup frozen peas and carrots (thawed)
1/4 cup frozen corn (thawed)
1/2 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
16.3 ounces Grands Biscuits
Pre-heat the oven to 375° F, and grease a muffin tin with cooking spray.
In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
Bake at 375° F for about 20-25 minutes, or 'til golden brown.
Cool on a wire rack for about 5 minutes before serving.
Appetizer, dinner, main dish
American
mini pot pies, muffin tin chicken pot pie, muffin tin pot pies
August 30, 2012
Crunchy Chicken Salad Pitas {Recipe Box}
Sometimes the hot summer weather calls for an easy recipe that’s lighter on the tummy yet delicious at the same time. We enjoy our favorite open-faced chicken salad sandwich or tuna salad, but it’d been awhile since we’d made chicken salad.

My grandmother, my dad, and my mom used to make tuna/chicken salad with all kinds of good ingredients like apples, nuts, and more. We decided to get a little funky with it and add some crunch to the salad.

Below is a printable recipe without photos, for your convenience.

The first step was to boil our eggs and get our crunchy ingredients chopped up. We chopped up green onions, purple onion, and an apple.

Then we opened our chicken and drained it; we used Applewood Smoke Chunk Chicken.

When the eggs were done, it was time to smash them up really well.

Finally, we mixed all the ingredients together in a bowl.

Then we added Miracle Whip to give the salad a creamy, tangy texture/flavor.

Finally, we applied the mixture to pita slices with lettuce. Dan also added mustard to his pita sandwiches.

Next time we might even add chopped up pecans…. but for now, this was light and de-lish! Perfect for a summer meal or even an end of the summer party. Enjoy!
Crunchy Chicken Salad Pitas

Mix up a light, delicious dinner, filling pita pockets with a crunchy and flavorful chicken salad filled with apples and nuts.
12.5 ounces chicken (shredded)
4 large eggs (boiled, peeled, and smashed)
1/4 cup green onions (chopped)
1/4 cup purple onion (minced)
1 apple (cored and chopped)
1/2 cup Miracle Whip
1/2 cup pecans (optional)
Chop green onions, purple onion, and an apple. Open chicken and drain it.
Mix all ingredients together in a bowl, including nuts if you choose. Add Miracle Whip to give the salad a creamy, tangy texture/flavor. Finally, layer on pita slices with lettuce. You can add mustard for extra flavor, if desired.
Dinner Ideas, lunch, sandwiches
American
chicken salad pitas
(Disclosure: I was not compensated for this post in any way. This recipe and all views/opinions remain honestly and solely my own.)
July 26, 2012
CrockPot Chicken Enchilada Casserole
Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious Tex-Mex family meal with creamy enchiladas in casserole form!

Inspiration for this Crock Pot chicken enchilada casserole comes from our family cookbook and from my favorite recipe for chicken enchiladas. We’ve made this meal since our oldest was a toddler. It’s always been a favorite, and the best part is…. It’s easy peasy.

All the ingredients melt together and make a delicious slow cooker enchilada casserole. In fact, if you think this recipe is delicious, you’ll love turkey enchilada casserole, as well.

Why You’ll Love This Casserole Recipe
- It’s a slow cooker enchilada casserole. So your CrockPot will do all the hard work for you.
- In other words, it’s easy to make. You can throw everything in the CrockPot and let it cook while you work on other things or just enjoy life while dinner cooks for you.
- It’s deliciously creamy. With both cream cheese and cream of chicken soup, this casserole is a creamy enchilada casserole.
- This recipe makes enough to have leftovers. I love leftovers after enchilada night!
- It’s easy to change it up… For instance, you can make chicken enchilada casserole or beef enchilada casserole. You can swap out corn tortillas for flour, especially if you’re gluten-free.
- It’s a budget-friendly dinner recipe with not a ton of prep work. Most ingredients don’t require prep.
- Cleanup’s a breeze, especially if you insert a slow cooker liner in your CrockPot.
Speaking of ingredients…

Ingredients and Substitutions Notes

Here are just a few notes on the ingredients you’ll need to make this CrockPot enchilada casserole…
- Cream Cheese – You can use a lower fat cream cheese, like Neufchatel cheese, but I much prefer whole fat.
- Cream of Chicken Soup – You can use regular or gluten-free cream of chicken. If you don’t want to use soup, you can substitute sour cream instead.
- Red Enchilada Sauce – You can use store bought sauce for the convenience of it, or you can make homemade enchilada sauce.
- Rotel – I use a can of diced tomatoes with green chilies.
- Boneless Skinless Chicken Thighs – You can also use chicken breasts, but I love using chicken thighs for casseroles because they add more juice and flavor.
- Corn Tortillas – I regularly make and prefer enchiladas made with corn tortillas, especially since I’m gluten-free. I feel the corn tortillas don’t get as soggy as flour tortillas, and they have much more authentic flavor. Not that this casserole is authentic; it’s not. But I do prefer the taste of corn tortillas.
- Shredded Cheese – You’ll need cheddar cheese and Monterey Jack, though I’ve been known to substitute Manchego cheese, or sheep cheese, (which I find at Costco) at times.
How to Make CrockPot Chicken Enchilada Casserole

The first thing to do when making this casserole is to cook the chicken; you can use boneless skinless chicken breasts or thighs, though I do prefer thighs because they have so much more flavor and juiciness. We make a batch of Instant Pot taco chicken with ours.

Prep the Ingredients:
1. In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
2. Add the shredded chicken to the sauce mixture and mix together well.
3. Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Assemble the Casserole:

Now it’s time to make the layers. First spray your slow cooker with cooking spray (this eliminates a hard, crusty ring around the side of the slow cooker when cleanup comes).
1. Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
2. Then add a layer of tortilla triangles (or strips).
3. Add another layer of the sauce mixture.
4. Then top it off with a mixture of the shredded cheeses.
5. Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
6. Top off the sauce layer with the rest of the shredded cheese mixture.
1. Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn’t brown.
Serve with your favorite toppings, like fresh tomato salsa with basil, guacamole, and sour cream!

Expert Tips and Recipe FAQ’s

How do you make enchilada casserole not soggy?
While you can fry your tortillas in a little bit of oil before putting into the casserole, this may be more work than you’d bargained for. This is why I like to use corn tortillas, which are less likely to get soggy than flour tortillas. Personally, I feel they taste better too, and they’re usually gluten-free, so it’s a win-win.

Can I use green sauce?
Yes, you can. Just know it’ll change the flavor and possibly even the texture of your finished casserole.

Can I make CrockPot enchilada casserole ahead of time?
You can make it ahead of time. In fact, you can layer it all together and put it in the fridge for a day or two. However, I recommend no longer than that uncooked.

Does chicken enchilada casserole freeze well?
Yes, you can freeze the cooked casserole for up to 3 months. Just make sure it cools before covering with a layer of plastic wrap and aluminum foil; then place it in the freezer.

How do I store leftovers?
Just put them in an airtight container and refrigerate for 3-4 days.

More Top Slow Cooker Chicken Recipes
- Slow cooker white chicken chili
- Slow cooker chicken enchilada soup
You may also enjoy Instant Pot chicken tacos for dinner.

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!
CrockPot Chicken Enchilada Casserole

Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious family meal!
Slow Cooker
Slow Cooker Liner
8 ounces cream cheese (softened)
10.5 ounces cream of chicken soup
10 ounces red enchilada sauce
10 ounces Rotel
1 1/2 pounds boneless skinless chicken thighs (cooked and shredded)
6 whole corn tortillas
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
Add the shredded chicken to the sauce mixture and mix together well.
Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Spray the inside of your slow cooker with cooking spray to eliminate sticking.
Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
Then add a layer of tortilla triangles (or strips).
Add another layer of the sauce mixture.
Then top it off with a mixture of the shredded cheeses.
Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
Top off the sauce layer with the rest of the shredded cheese mixture.
Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn't brown.
Serve with your favorite toppings and enjoy!
Store leftovers in an airtight container and refrigerate for 3-4 days.

dinner, Main Course, Main Dish – Casserole
Tex-Mex
chicken enchilada casserole, Crock Pot chicken enchilada casserole, CrockPot chicken enchilada casserole, slow cooker chicken enchilada casserole
July 5, 2012
Crispy Pringles Chicken
How to make easy Pringles chicken, breaded with your favorite flavor Pringles chips. It’s tender yet crispy, delicious, and easy to make, perfect for lunch, dinner, snack, or appetizer!

This crunchy, delicious, yummy treat is a family favorite, especially when paired with chicken dipping sauce. Think Pringles chicken nuggets, but I also like to call them Chicken Pringlers.

Dinner with Pringle chicken is always a huge hit, and I love that you can make it with different flavors.
Ingredient and Substitution Notes:

You really only need 4 ingredients to make Pringles coated chicken…
- Pringles – You can use whatever flavor you want. We’ve used regular and cheese. We’ve even used gluten-free versions of these tasty chips.
- Seasoned Salt – This just gives extra flavor to the chicken and the crispy coating.
- Boneless Skinless Chicken Breasts – You can also use thigh meat, which gives a juicier, sometimes more tender, chicken nugget. Many prefer to use wings, as well.
- Buttermilk – You can use regular buttermilk, you can mix up buttermilk powder into liquid, or you can make your own buttermilk with the same measure of milk but add a tablespoon of vinegar.
How to Make Pringles Chicken

A big plus is that this Pringles chicken recipe is so easy to make. Before getting started, be sure to pre-heat the oven to 400°F and grease a 16×20 baking sheet, so everything’s ready to go.
Here’s how to bread the chicken and bake it…
1. First crush the Pringles, using a gallon bag and rolling pin or a food processor. Then add the crushed chips or potato crisps to a gallon bag with the seasoned salt, seal the bag, and shake it around to mix.
2. Cut the chicken breast into small 1-2 inch nuggets.
3. Dip the nuggets in the buttermilk.
4. Then place the nuggets, 2-3 at a time, into the gallon bag, and shake them around to coat them with the Pringles chip breading.
5. Place the nuggets in a single layer on a baking sheet.
6. Then bake the Pringles crusted chicken at 400°F for about 20 minutes, or ’til they’re cooked thru. At this point, you can remove them from the oven and let stand, uncovered, about 5-10 minutes to crisp up even more.
Serve it with your favorite chicken dipping sauce, with fries or salad on the side.

Pringles breaded chicken is really good and has such a delicious flavor. I can’t wait to try making it again with more flavors like Barbecue or Dill Pickle.

Expert Tips and Recipe FAQ’s

Can I cook chicken nuggets in the air fryer?
While I prefer to make this oven baked chicken, you can also use an air fryer to make Pringles fried chicken. Just pop it in the air fryer for the appropriate amount of time for fried chicken to cook internally and crisp up.

Can I make Pringles chicken tenders instead of nuggets?
Sure! Yes, you totally can make this into tenders; just cut the chicken into longer strips rather than nuggets.

More Great Chicken Recipes
- You’ll love these easy baked chicken legs!
- You can make this KFC Famous Bowl with leftover chicken nuggets if you want.
- Instant Pot taco chicken makes taco nights super easy.
- I love when chicken salad sandwiches are on the menu because they’re easy to make and usually hit the spot.
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Crispy Pringles Chicken

How to make easy Pringles chicken, breaded with your favorite flavor Pringles chips. So crispy, delicious, and easy to make!
5.2 ounces Pringles chips
1 tablespoon seasoned salt
2 pounds boneless skinless chicken breasts
1 cup buttermilk
Pre-heat the oven to 400°F and grease a 16×20 baking sheet.
Crush the Pringles, using a gallon bag and rolling pin or a food processor.
Then add the crushed chips or potato crisps to a gallon bag with the seasoned salt, seal the bag, and shake it around to mix.
Cut the chicken breast into small 1-2 inch nuggets.
Dip the nuggets in the buttermilk.
Then place the nuggets, 2-3 at a time, into the gallon bag, and shake them around to coat them with the Pringles chip breading.
Place the nuggets in a single layer on a baking sheet.
Then bake the Pringles crusted chicken at 400°F for about 20 minutes, or 'til they're cooked thru. At this point, you can remove them from the oven and let stand, uncovered, about 5-10 minutes to crisp up even more.
Serve with your favorite chicken dipping sauce, with fries, or salad on the side.
Appetizers, dinner, lunch
American
chicken pringlers, Pringles breaded chicken, Pringles chicken, pringles chicken nuggets, Pringles chicken recipe, Pringles coated chicken, Pringles crusted chicken
May 24, 2012