While enjoying a Chicken Fajita Taco Salad at our favorite Mexican place, I was inspired to make a chicken pot pie with chicken fajita filling. I can’t wait for y’all to try this one! It’s so delicious and something out of the ordinary.

Why You’ll Love This Recipe

• Creamy Tex-Mex chicken pot pie with queso sauce. Tender chicken, peppers and spices are tossed in a creamy salsa verde and white cheese sauce that makes this pot pie extra rich and flavorful.
• A fun twist on classic chicken pot pie. If you’re looking for an easy Tex-Mex dinner idea with chicken and pie crust, this recipe brings the comfort food you love with bold southwest flavors.
• Simple weeknight comfort food recipe. Using cooked chicken keeps this easy chicken pot pie with salsa verde and queso sauce quick to prep and perfect for busy nights.

Ingredients for Tex-Mex Pot Pie

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Evaporated milk
Salt
Pie crust
Egg white (for brushing crust)

How to Make Tex-Mex Pot Pie

1. In a saucepan over medium heat, melt the butter.
2. Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
3. Stir in salsa verde, white Velveeta, evaporated milk and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside

4. Heat olive oil in a large skillet over medium heat.
5. Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin and chili powder.
6. Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.

7. Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
8. Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.

9. Allow the pot pie to cool slightly before serving.

Tex-Mex Pot Pie is great with pico de gallo, sour cream and guacamole. Add a side of Mexican Corn for a family-favorite dinner that is sure to break any boring dinner routine.

If you try this Tex-Mex Pot Pie recipe, leave a comment and star rating below and let me know how you liked it.

Print

Tex-Mex Pot Pie

If you love a cozy pot pie but want something a little more exciting than the classic version, this Tex-Mex Pot Pie is going to be a new favorite. Creamy chicken filling with peppers, spices and white queso sauce is baked under a flaky crust for a hearty dinner that’s packed with bold flavor.

Course Main Dishes

Cuisine American

Keyword chicken casserole, fajita pot pie

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Calories 514kcal

Author Milisa

Ingredients

for the white queso sauce

• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup onion diced
• 2 cloves garlic minced
• ½ cup salsa verde
• 8 ounces white velveeta or American cheese
• 1 cup evaporated milk or heavy whipping cream

for the pot pie

• 2 tablespoons olive oil
• 2 cups onion diced
• 2 cups bell pepper diced
• 3 cups cooked chicken diced (we used grilled chicken thighs)
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• ½ teaspoon chili powder
• 2 pie crusts homemade or store bought
• 1 egg white beaten

Instructions

• Preheat oven to 375°.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
• Stir in salsa verde, white Velveeta and evaporated milk. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin, chili powder and salt.
• Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.
• Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
• Brush the top with beaten egg white.
• Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.
• Allow the pot pie to cool slightly before serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days.

Reheat in the oven at 325°F until warmed through or in a covered skillet over medium heat, stirring occasionally until heated through.

Nutrition

Calories: 514kcal | Carbohydrates: 33g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 918mg | Potassium: 495mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1724IU | Vitamin C: 55mg | Calcium: 412mg | Iron: 2mg

More Tex Mex Chicken Dinners

Rolled Chicken Tacos

Chicken Tacos

Creamy Chicken Enchiladas

Doritos Chicken Casserole

The post Tex-Mex Pot Pie appeared first on Miss in the Kitchen.

They are perfect for game day, family gatherings, or a fun weeknight dinner that feels a little special without being complicated.

Why You’ll Love This Recipe

• Crispy chicken fajita egg rolls with sautéed peppers, onions and white queso.
• Easy Tex-Mex appetizer recipe using cooked chicken for quick prep.
• Perfect party food idea for game day, Mexican Fiesta Menu or Cinco de Mayo.

The homemade queso takes these over the top. It melts right into the filling and gives you bold fajita flavor in every bite.

Ingredients for Fajita Egg Rolls

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Salt
Egg roll wrappers
Oil for frying

How to Make Chicken Fajita Egg Rolls

1. Sauté the Peppers and Onions Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and bell peppers. Cook until tender and slightly caramelized. Stir in the cooked chicken and heat through. Remove from heat and set aside.

3. Make the Queso In a saucepan over medium heat, melt the butter. Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
4. Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat.

5. Combine the Filling Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated. Let the mixture cool slightly before filling the wrappers.

6. Fill the Egg Roll Wrappers Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water. Repeat with remaining wrappers.

7. Fry Until Golden Heat oil in a deep skillet or Dutch oven to 350°F.
8. Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
9. Remove to a paper towel-lined plate to drain.
10. Serve warm with pico de gallo, sour cream or jalapeno ranch.

These Chicken Fajita Egg Rolls are crispy on the outside, creamy and flavorful on the inside, and always the first thing to disappear.

If you try this Chicken Fajita Egg Rolls recipe, leave a comment and star rating below to let me know how your family liked them.

Print

Chicken Fajita Egg Rolls

Crispy egg rolls stuffed with chicken fajita filling and creamy homemade white queso. A bold and easy Tex-Mex appetizer perfect for parties or dinner.

Course Appetizers

Cuisine American

Keyword Tex Mex Egg Rolls, Tex Mex Party Appetizers

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 263kcal

Author Milisa

Ingredients

• 1 ½ cups cooked chicken diced we used grilled chicken thighs)
• 1 medium onion diced
• 1 bell pepper diced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup salsa verde
• 4 ounces salsa verde
• 1 ½ teaaspoons granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 4 ounces white Velveeta
• 8 egg roll wrappers
• 3 cups vegetable oil

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken and heat through. Remove from heat and set aside.
• In a small pan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender, remove from heat. Stir in chopped chicken and set aside.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated.
• Let the mixture cool slightly before filling the wrappers.
• Lay an egg roll wrapper on a clean surface in a diamond shape.
• Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water.
• Repeat with remaining wrappers.
• Heat oil in a deep skillet or Dutch oven to 350°F.
• Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
• Remove to a paper towel-lined plate to drain.
• Serve warm with extra salsa verde, sour cream, or your favorite dipping sauce.

Notes

To bake, brush lightly with oil and bake at 400°F for 15 to 18 minutes, turning halfway through.

To air fry, spray lightly with cooking spray and cook at 375°F for 8 to 10 minutes, turning once, until crisp and golden.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or air fryer to keep them crispy.

Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 622mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 23mg | Calcium: 165mg | Iron: 1mg

More Tex-Mex Appetizers to Try

Chipotle Ground Beef Taquitos

Velveeta Cheese Dip

Taco Dip

Fried Jalapenos

The post Chicken Fajita Egg Rolls appeared first on Miss in the Kitchen.

Serve it over fluffy rice with steamed broccoli on the side for a fast, satisfying meal that is better than takeout and just as quick!

Why You’ll Love This Recipe

• This easy orange chicken recipe uses frozen breaded chicken, making it perfect for quick weeknight dinners.
• The homemade orange sauce is sweet, tangy and ready in minutes using simple pantry ingredients.
• It tastes like takeout but is more affordable and made in minutes.

How to Make Easy Orange Chicken

1. Cook the chicken: Prepare the breaded chicken according to package directions: Spray lightly with olive oil and bake in a 400° oven or air fryer until chicken reaches 165°. For Frying, heat oil to 375°, cook chicken in small batches, until golden brown and crispy. Drain on paper towels and set aside.

2. Make the orange sauce: In a saucepan over medium heat, whisk together orange marmalade, soy sauce, apple cider vinegar, honey, granulated garlic, corn starch, kosher salt, and cayenne pepper. Bring to a gentle boil. Lower to simmer stirring constantly, until thickened and glossy.

3. Serving: Add rice and steamed broccoli to a bowl with crispy chicken, drizzle with orange sauce. Garnish with sesame seeds and sliced green onions if desired.

What to Serve with Orange Chicken

• Plain rice, Coconut Rice, Egg Fried Rice or lo mein noodles.
• Steamed broccoli, snow peas or green beans.
• Shrimp Rangoon, Brisket Wontons or Egg Rolls.

If you are looking for a quick dinner to satisfy your take-out cravings, these Crispy Orange Chicken Bowls are just what you need.

Add this easy orange chicken recipe to your menu this week and leave a comment and star rating below to let me know how your family liked it.

Print

Orange Chicken

This easy orange chicken is a fast weeknight dinner made with crispy breaded chicken and a homemade orange sauce using pantry staples. Serve over rice with steamed broccoli for a takeout-style meal made at home.

Course Chicken

Cuisine Chinese

Keyword orange chicken bowl, orange sauce, takeout

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 826kcal

Author Milisa

Ingredients

• 1 pound breaded chicken tenders
• 2 tablespoons olive oil or 3 cups vegetable oil if frying

Orange Sauce

• 1 cup orange marmalade
• 1 cup pineapple juice or orange juice
• ½ cup honey
• 3 tablespoons apple cider vinegar
• 3 tablespoons soy sauce
• 1 ½ tablespoons corn starch
• 1 tablespoon granulated garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne pepper or more to taste

For Serving

• 4 cups Cooked Rice
• 4 cups Steamed Broccoli
• 1 tablespoon Sesame Seeds optional for garnish
• 2 green onions sliced optional for garnish

Instructions

• Bake or Air Fry: Spray lightly with olive oil and cook at 400°until chicken reaches 165°. For Frying: heat oil to 375°, cook chicken in small batches, until golden brown and crispy. Drain on paper towels and set aside.
• Make the Orange Sauce: In a saucepan over medium heat, whisk together orange marmalade, soy sauce, apple cider vinegar, honey, granulated garlic, corn starch, kosher salt, and cayenne pepper. Bring to a gentle simmer, stirring constantly, until thickened and glossy.
• Add rice and steamed broccoli to a bowl with crispy chicken, drizzle with orange sauce. Garnish with sesame seeds and sliced green onions if desired.

Notes

Store chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or air fryer until warmed through. 

Orange Sauce can be stored in an airtight container in the refrigerator up to 2 weeks. 

Nutrition

Calories: 826kcal | Carbohydrates: 152g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1113mg | Potassium: 971mg | Fiber: 4g | Sugar: 91g | Vitamin A: 747IU | Vitamin C: 91mg | Calcium: 133mg | Iron: 3mg

More Dinner Bowl Recipes

Hot Honey Shrimp Bowls

Lemon Chicken Broccoli Bowls

Sesame Chicken

The post Orange Chicken appeared first on Miss in the Kitchen.

Leftover turkey is often our favorite part of Thanksgiving dinner. We always make turkey salad and smoked turkey and dumplings, but I have to say these turkey enchiladas are seriously my favorite.

Why You’ll Love This Recipe

• Simple ingredients that come together quickly.
• Creamy and flavorful salsa verde sauce.
• A great way to use leftover turkey.

How to Make Salsa Verde Turkey Enchiladas

5. Spoon filling down the center of each tortilla and roll them up.

7. Garnish with a little more salsa verde and cilantro.

Serve with sour cream and pico de gallo or guacamole.

Salsa Verde Turkey Enchiladas are an easy dinner that turns leftover turkey into something everyone will be excited to dig into. The creamy filling and salsa verde sauce bake together for a meal full of flavor.

Have you tried this leftover Turkey Enchiladas recipe? Leave a comment and star rating below to let me know how they turned out!

Print

Salsa Verde Turkey Enchiladas

Salsa Verde Turkey Enchiladas are a quick and delicious way to use leftover turkey. Easy to assemble with a creamy filling and homemade salsa verde sauce for a family friendly dinner.

Course Casseroles

Cuisine American

Keyword leftover turkey recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 718kcal

Author Milisa

Ingredients

Salsa Verde Sauce

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1 cup chicken broth
• 1 cup salsa verde plus more for garnish
• ½ cup sour cream
• ¼ cup heavy whipping cream
• 1 tablespoon granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup cheddar cheese shredded

For the Enchiladas

• 4 cups cooked turkey white or dark meat
• 8 ounces cream cheese softened
• 2 cups cheddar cheese shredded
• 1 tablespoon granulated garlic
• ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 8 flour tortillas burrito size
• fresh cilantro optional for garnish
• pico de gallo for serving
• sour cream for serving

Instructions

• Preheat oven to 375°.
• Melt butter in a saucepan and whisk in the flour. Cook 1 to 2 minutes.
• Slowly whisk in chicken broth until smooth. Add salsa verde, heavy cream, sour cream, granulated garlic, ground cumin, salt and pepper.
• Bring to a simmer and cook until thickened. Remove from heat and stir in 1/2 cup cheddar cheese until melted.
• Pour one third of the sauce into the bottom of a greased 9 x 13 baking pan.
• In a large bowl, mix together softened cream cheese, shredded cheddar, diced jalapeno, granulated garlic, salt and pepper until combined. Stir in chopped turkey.
• Spoon turkey filling onto flour tortillas and roll up, tuck in the ends to fit into the pan if needed.
• Place each filled tortillas into the pan over the sauce.
• Pour remaining sauce over the filled tortillas.
• Bake uncovered for 30- 35 minutes until sauce is bubbly.
• Remove from oven and rest about 5-10 minutes.
• Spoon more salsa verde over the enchiladas if desired and garnish with cilantro.
• Serve with sour cream and pico de gallo.

Notes

Storage: Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days.

Reheat: Place enchiladas on a foil lined baking sheet in a 350° oven for 15 minutes or until heated through. Also reheats well in a toaster oven or air fryer.

Variations: Use a rotisserie chicken or leftover chicken in place of turkey if that is what you have on hand.

Nutrition

Calories: 718kcal | Carbohydrates: 32g | Protein: 40g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 1691mg | Potassium: 523mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1691IU | Vitamin C: 2mg | Calcium: 476mg | Iron: 3mg

Side Dishes for Enchiladas

Skillet Mexican Street Corn

Easy Spanish Rice

Cliantro Lime Rice

Velveeta Cheese Dip

More Delicious Enchilada Recipes

Creamy Chicken Enchiladas

Ground Beef Enchiladas

Brisket Enchiladas

Pulled Pork Enchiladas

The post Salsa Verde Turkey Enchiladas appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Family-friendly comfort food that everyone will enjoy.
• Cheesy, creamy and hearty with a crunchy onion topping.
• Easy to make ahead and perfect for busy nights or Sunday dinner.

Ingredients for Monterey Chicken Spaghetti Recipe

• Spaghetti cooked and drained.
• Chicken – cooked and chopped or shredded.
• Greek Yogurt – adds creaminess and tang. Sour cream works too.
• Milk – to thin the sauce and keep it creamy.
• Cream of Chicken Soup – for the creamiest sauce.
• Spinach – thawed and well-drained.
• Monterey Jack Cheese – shredded.
• Granulated Garlic – for savory flavor.
• Granulated Onion – for savory flavor.
• Salt & Pepper – to season the sauce.
• French’s French Fried Onions – for the crunchy topping.

How to Make Monterey Chicken Spaghetti

1. Cook the pasta: Boil spaghetti in salted water, cooking about half way. Drain and set aside.
2. Mix the sauce: In a large bowl, combine Greek yogurt, milk, cream of chicken soup, garlic, onion, salt and pepper until smooth.
3. Add the chicken and spinach: Stir in chopped chicken, spinach, and 2 cups of shredded Monterey Jack cheese.

4. Combine with pasta: Toss the cooked spaghetti with the chicken mixture until well coated.
5. Assemble the casserole: Pour the mixture into a greased 9×13 baking dish. Sprinkle the top with the remaining 1 cup of Monterey Jack cheese.

6. Bake: Cover loosely with foil and bake at 350°F for 25 minutes. Remove the foil, top with crispy fried onions, and bake for another 10 minutes or until golden brown and bubbly.
7. Serve: Let rest 5 minutes before serving.

Serve with a green salad and garlic bread for an easy weeknight dinner.

I adapted this Monterey Chicken Spaghetti from Plain Chicken and it is one of those recipes you’ll want to keep in your regular dinner rotation. It’s creamy, cheesy and packed with delicious flavor, making it a crowd-pleaser every time.

Whether you’re cooking for your family on a busy weeknight or bringing a dish to share with friends, this baked chicken pasta casserole is guaranteed to be a hit.

Have you tried this Monterey Chicken Spaghetti recipe? Leave a comment and star rating to let us know how it turned out for you.

Print

Monterey Chicken Spaghetti

Creamy Monterey Chicken Spaghetti is an easy baked pasta casserole with tender chicken, spinach, and Monterey Jack cheese topped with crispy French fried onions. A family favorite dinner!

Course Casseroles

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 869kcal

Author Milisa

Ingredients

• 16 ounces spaghetti
• 1 pound cooked chicken chopped or shredded
• 2 cans cream of chicken soup 10.5 ounces each
• 8 ounces Greek Yogurt or sour cream
• 1 cup milk
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 ounces frozen spinach thawed and well drained (excess liquid squeezed out)
• 3 cups monterey jack cheese shredded, divided use
• 2 cups French fried onions

Instructions

• Boil spaghetti in salted water, cooking about half way. Drain and set aside.
• In a large bowl, combine Greek yogurt, milk, cream of chicken soup, garlic, onion, salt and pepper, whisking until smooth.
• Stir in chopped chicken, spinach and 2 cups of shredded Monterey Jack cheese.
• Toss the cooked spaghetti with the chicken mixture until well coated.
• Pour the mixture into a greased 9×13 baking dish.
• Sprinkle the top with the remaining 1 cup of Monterey Jack cheese and French fried onions.
• Cover loosely with foil and bake at 350°F for 25 minutes. Remove foil and continue to cook another 10 minutes or until casserole is bubbly and golden brown.

Notes

• Make-Ahead: Assemble the casserole up to the baking step, cover with plastic wrap or aluminum foil and refrigerate up to 24 hours. Add 10 minutes to baking time if chilled.
• Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheat: Warm in a skillet over medium heat with a tablespoon or two of milk, stirring until heated through.
• Variations: Use pepper jack for a spicy kick. You can also use fresh spinach instead of frozen.

 

Nutrition

Calories: 869kcal | Carbohydrates: 82g | Protein: 52g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 118mg | Sodium: 1410mg | Potassium: 1197mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7512IU | Vitamin C: 3mg | Calcium: 620mg | Iron: 4mg

More Spaghetti Recipes You’ll Love

Green Spaghetti

Taco Spaghetti

Creamy Lemon Garlic Spaghetti

Chicken Parmesan

The post Monterey Chicken Spaghetti appeared first on Miss in the Kitchen.

These chicken recipes are the kind of dinners that make weeknights easier and tastier. From comforting casseroles to fun skillet meals and Tex-Mex favorites, each one is simple to make and guaranteed to bring the family to the table.

Why You’ll Love These Recipes

• Made with simple, everyday ingredients you already have on hand
• Quick to prep and perfect for busy weeknights
• Family-friendly meals with flavors everyone will enjoy

1

Rolled Chicken Tacos

Rolled Chicken Tacos are the ultimate busy night dinner — tender tortillas filled with cheesy chicken, rolled up and baked to crispy perfection. A fun twist on taco night that the whole family will love!

Get the Recipe

2

Fried Chicken Strips

Fried Chicken Strips are classic comfort food that everyone can agree on! This is my tried and true recipe for the best homemade chicken strips that will beat the drive- thru any day of the week!

Get the Recipe

3

Easy Chicken and Dumplings

Easy Chicken and Dumplings is classic comfort food made simple. Made with tender chicken, hearty veggies and fluffy biscuit dumplings simmered in a creamy broth. A cozy dinner that comes together fast for busy nights.

Get the Recipe

4

Chicken Broccoli Casserole

Chicken Broccoli Casserole is a creamy, cheesy dinner layered with tender chicken, fresh broccoli and a golden crescent roll crust. An easy weeknight favorite the whole family will ask for again and again.

Get the Recipe

5

Easy Chicken Pot Pie Casserole

Easy Chicken Pot Pie Casserole is pure comfort made simple. A creamy chicken and veggie filling topped with canned biscuits. With fewer than 10 ingredients, this cozy dinner is ready in just 30 minutes!

Get the Recipe

6

Smothered Chicken Burritos

Smothered Chicken Burritos are stuffed with juicy grilled chicken, black beans and melty cheese, then covered in a flavorful green chile sauce. A quick and satisfying dinner that’s perfect for busy weeknights.

Get the Recipe

7

Easy Chicken Tacos

Easy Grilled Chicken Tacos are a Tex-Mex favorite loaded with smoky grilled chicken, warm tortillas or crispy shells and all your favorite toppings. A quick dinner that always wins rave reviews from the family.

Get the Recipe

8

Chicken Parm Sandwiches

Chicken Parmesan Sandwiches are a crave-worthy twist on the Italian sub. Crispy fried chicken cutlets piled on toasty bread with marinara and melted mozzarella. An easy dinner that always hits the spot.

Get the Recipe

9

Sesame Chicken

Sesame Chicken is a takeout favorite made easy at home! Crispy fried chicken coated in a sweet sesame sauce that’s quick, simple and totally irresistible.

Get the Recipe

10

Easy Chicken Quesadillas

Easy Chicken Quesadillas are golden, cheesy, and perfect for busy nights. A quick dinner made with leftover or rotisserie chicken that even picky eaters can’t resist.

Get the Recipe

11

Doritos Chicken Casserole

Doritos Chicken Casserole is a family-favorite dinner with layers of cheesy chicken, a crunchy Nacho Cheese Doritos crust and all your favorite toppings like salsa and sour cream.

Get the Recipe

12

Chicken Tater Tot Casserole

Chicken Tater Tot Casserole is pure comfort food! A cheesy mix of chicken, bacon, ranch and veggies baked under a crispy tater tot topping. It’s like chicken pot pie with a fun twist!

Get the Recipe

13

Cheesy Chicken Empanadas

Cheesy Chicken Empanadas are golden, crispy pastries stuffed with a savory cheesy chicken filling. Perfect for an easy dinner or a crowd-pleasing appetizer.

Get the Recipe

14

Chicken Burrito Casserole

Chicken Burrito Casserole packs all the flavors of your favorite burrito into one easy dish. Creamy seasoned chicken, refried beans, melty cheese and a crunchy Doritos topping for a dinner everyone will agree on.

Get the Recipe

15

Cheesy Chicken Taco Rice

Cheesy Chicken Taco Rice Skillet is a one-pan dinner loaded with seasoned chicken, rice and lots of melted cheese. Ready in about 30 minutes, it’s the perfect weeknight dinner to get everyone around the table.

Get the Recipe

16

Chicken Fries

Chicken Fries are crispy, golden and downright addictive! A fun copycat recipe that kids and adults both love. Skip the drive-thru and make this crunchy favorite right at home!

Get the Recipe

Quick Weeknight Dinners

Easy Side Dishes for Any Meal

The post Easiest Chicken Recipes appeared first on Miss in the Kitchen.

Quick, customizable, and totally crave-worthy—this is one of those dinners that’s just as good with frozen veggies as it is with fresh, and it’s even better with a side of shrimp rangoon or egg rolls.

Why You’ll Love This Recipe

• Fast, Flavorful, and Family-Friendly – From prep to plate in under 30 minutes.
• Versatile and Budget-Friendly – Works great with whatever veggies you have on hand.
• Great for Meal Prep – Leftovers reheat beautifully for easy lunches or another dinner.

Ingredients for Honey Garlic Chicken Stir Fry Recipe

• Chicken tenders or boneless skinless chicken thighs
• Olive oil
• Salt
• Black pepper
• Honey or pure maple syrup
• Rice vinegar
• Soy sauce
• Sesame oil
• Granulated garlic
• Stir fry vegetables (fresh or frozen): broccoli, carrots, onions, red peppers, water chestnuts, mushrooms
• Cilantro
• Green onions
• Sesame seeds
• Cooked rice or noodles
• Cornstarch (optional, for thickening sauce)

How to Make Honey Garlic Chicken Stir Fry

1. Prep the Chicken: Slice the chicken tenders into thin strips. Drizzle with olive oil and season with salt and pepper.
2. Make the Sauce: In a large bowl, whisk together olive oil, honey (or maple syrup), rice vinegar, soy sauce, sesame oil and granulated garlic. Set it aside.
3. Prep the Veggies: If using frozen stir fry vegetables, rinse them under cold water to remove ice crystals and help them cook evenly.

4. Heat the Griddle: Preheat your Blackstone griddle over medium heat. Add a drizzle of olive oil to coat the surface.
5. Cook Chicken and Veggies: Place the chicken on one side of the griddle and the vegetables on the other. Stir chicken and vegetables occasionally, turning to cook evenly. Cook until the chicken reaches an internal temperature of 165°F using a digital meat thermometer and the veggies are tender-crisp.

6. Sauce the Chicken: Transfer the cooked chicken to the bowl of sauce, toss to coat, then return the chicken to the griddle for a few minutes to allow the sauce to caramelize and cling to the chicken.
7. Optional Sauce Thickening: If you’d like extra sauce, whisk in a bit of cornstarch to the remaining sauce and simmer in a small pan over medium heat for about 1 minute, until thickened.

8. Serve: Serve stir fry over cooked rice, brown rice, ramen or your preferred noodles. Garnish with fresh chopped cilantro, green onions and a sprinkle of sesame seeds if desired.

Recipe Notes

• Variations: Add more veggies like sliced zucchini or cauliflower. Add a pinch of red pepper flakes to the sauce for a spicy kick. Serve over cauliflower rice for less carbs.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet or microwave until warmed through. Add a splash of water or sauce to keep it from being dry.

Stove Top Directions

I love the Blackstone griddle for cooking outside but this honey chicken stir fry is equally delicious made on the stove-top. Cook in a wok or large skillet coated with olive oil, following the same method.

More Delicious Chicken Recipes to Try

• Sesame Chicken – Crispy, sweet, and better than takeout!
• Orange Chicken – Quick and easy meal that everyone loves.
• Mandarin Orange Chicken Salad – Light, fresh, and full of flavor.
• Spicy Honey Grilled Chicken Tenders – A little heat and a lot of sweet in every bite.
• Need more inspo? Check out our Easiest Chicken Recipes!

This Honey Garlic Chicken Stir Fry is the kind of recipe you’ll keep coming back to—easy enough for a busy weeknight, tasty enough to feed a hungry crowd, and it even makes a stellar lunch the next day. Whether you’re planning a casual family dinner, meal prepping for the week, or just craving something bold and saucy, this one hits the mark every time.

Give it a try and let me know how it goes! Be sure to leave a comment or a star rating if you make it, and don’t forget to save this one on Pinterest!

Print

Honey Garlic Chicken Stir Fry

This easy griddle chicken stir fry recipe comes together in 30 minutes with tender chicken, veggies, and a sweet garlic sesame glaze.

Course Chicken

Cuisine American

Keyword 30 minute meal, Blackstone recipe, easy stir fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 533kcal

Author Milisa

Ingredients

• 2.5 pounds chicken tenders or boneless, skinless chicken thighs
• 2 tablespoons olive oil plus more for griddle
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 14.4 ounce frozen stir fry vegetables or fresh stir fry vegetables

Honey Garlic Sauce

• ½ cup olive oil
• ½ cup honey or pure maple syrup
• ½ cup rice vinegar
• ¼ cup low sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon granulated garlic

for serving

• 2 green onions green parts, sliced for optional garnish
• 2 tablespoons fresh cilantro chopped, optional for garnish
• 2 teaspoons sesame seeds optional for garnish
• cooked rice or noodles

Instructions

• Slice the chicken tenders into thin strips. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
• In a large bowl, whisk together 1/2 cup olive oil, honey (or maple syrup), rice vinegar, soy sauce, sesame oil and granulated garlic. Set it aside.
• If using frozen stir fry vegetables, rinse them under cold water to remove ice crystals and help them cook evenly.
• Preheat your Blackstone griddle over medium heat. Add a drizzle of olive oil to coat the surface.
• Place the chicken on one side of the griddle and the vegetables on the other. Cook until the chicken reaches an internal temperature of 165°F using a digital meat thermometer and the veggies are tender-crisp.
• Transfer the cooked chicken to the bowl of sauce, toss to coat, then return the chicken to the griddle for a few minutes to allow the sauce to caramelize and cling to the chicken.
• If you’d like extra sauce, whisk in a bit of cornstarch to the remaining sauce and simmer in a small pan over medium heat for about 1 minute, until thickened.
• Serve stir fry over cooked rice or noodles. Garnish with fresh chopped cilantro, green onions and a sprinkle of sesame seeds if desired.

Notes

• Stove Top Directions: Cook in a wok or large skillet coated with olive oil, following the same method.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet or microwave until warmed through. Add a splash of water or sauce to keep it from being dry.

Nutrition

Calories: 533kcal | Carbohydrates: 25g | Protein: 42g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 993mg | Potassium: 786mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

The post Honey Garlic Chicken Stir Fry appeared first on Miss in the Kitchen.

We made this for recently and immediately thought, “I’ve got to share this one with you!” It’s perfect for holidays like Mother’s Day, a date-night dinner in, or anytime you want something a little more special without going overboard on effort.

It starts with juicy citrus chicken breasts, wrapped in buttery puff pastry with a generous spoonful of homemade rosemary pesto. It bakes up golden and crispy, and the flavors are out of this world.

Why You’ll Love This Recipe

• It’s easy but feels fancy – You don’t need a culinary degree to make this, but it will absolutely impress your family or dinner guests.
• Packed with flavor – The citrus chicken, fresh rosemary pesto, and parmesan-topped pastry are a perfect combination of bright, savory, and rich.
• Great for special occasions – Whether it’s Mother’s Day, an anniversary, or a cozy dinner party, this Chicken Wellington makes the night feel extra special.

Ingredients for Chicken Wellington Recipe

• Chicken breasts
• Butter
• Out Grilling SPG Seasoning or you favorite all purpose seasoning salt
• Fresh orange
• Fresh lemon
• Rosemary pesto
• Puff pastry
• Egg white
• Parmesan cheese
• Fresh herbs for garnish: rosemary, thyme or fresh parsley

How to Make Chicken Wellington with Rosemary Pesto

1. Prep the Chicken:
   Slice the orange and lemon. Place chicken breasts on a large piece of foil. Squeeze the juice of the lemon and orange over the chicken. Season with Out Grilling SPG Seasoning and top with a pats of butter.

2. Cook the Chicken:
   Fold the foil edges to seal the packet and grill or bake the chicken for about 20 minutes. Carefully open the packet and transfer the chicken to the grill for another 5–10 minutes, just to get some nice sear marks. Remove from heat and let cool slightly.

3. Wrap in Puff Pastry:
   Unfold the puff pastry and trim to fit each chicken breast. Make slits along both sides of the puff pastry sheet, leaving the center intact for the chicken. Place a chicken breast in the center and spoon rosemary pesto over the top. Fold the pastry strips over the chicken, alternating sides until it’s fully wrapped.

4. Finish and Bake:
   Beat the egg white until frothy and brush the egg wash over the pastry. Sprinkle with grated parmesan cheese. Place on a parchment paper lined baking sheet and bake at 375°F for 30–35 minutes, or until golden brown and puffed.

5. Slice and Serve: Cool for about 5 minutes. Use a sharp knife to slice into 3/4 – 1 inch slices.

Recipe Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350° oven for best results.
• Variations: Mushroom Duxelles (a mushroom mixture with shallots and herbs) can be spread over the chicken in place of the pesto. Make beef Wellington, using beef tenderloin.
• Shortcut: Use any store-bought or basil pesto if you’re short on time, but the rosemary version really takes it to the next level.

More Chicken Recipes You’ll Love

• Chicken Pot Pie – A classic comfort food loaded with tender chicken, potatoes and vegetables in a creamy garlic sauce, all wrapped up in a flaky crust.
• Grilled Italian Chicken – Marinated with herbs and grilled until juicy and flavorful—perfect for an easy weeknight dinner or backyard cookout.
• Chicken Broccoli Casserole – Creamy, cheesy, and so easy to throw together. It’s a hearty, family-friendly dish that always hits the spot..

Make This Chicken Wellington!

This Chicken Wellington with Rosemary Pesto is the kind of recipe that turns an ordinary dinner into something memorable. It’s cozy, it’s flavorful, and it’s definitely worth pulling out the puff pastry for. Try it for your next special dinner or just because—it’s guaranteed to get rave reviews!

If you give this recipe a try, be sure to leave a comment and rating! I’d love to hear how it turned out for you.

Print

Chicken Wellington

Easy Chicken Wellington with rosemary pesto wrapped in golden puff pastry. A flavorful and elegant dinner idea perfect for holidays, date nights, or Sunday suppers.

Course Chicken

Cuisine American

Keyword puff pastry chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 986kcal

Author Milisa

Ingredients

• 2 chicken breasts boneless, skinless
• 1 orange cut into wedges
• 1 lemon cut into wedges
• 2 tablespoons Out Grilling SPG Seasoning or all purpose season salt
• ¼ cup butter sliced into pats
• 2 tablespoons rosemary pesto or basil pesto
• 2 sheets frozen puff pastry thawed
• 1 egg white
• ¼ cup parmesan cheese grated
• fresh herbs optional for garnish

Instructions

• Slice the orange and lemon. Place chicken breasts on a large piece of foil. Squeeze the juice of the lemon and orange over the chicken. Season with Out Grilling SPG Seasoning and top with a pats of butter.
• Fold the foil edges to seal the packet and grill or bake at 350° the chicken for about 20 minutes. Carefully open the packet and transfer the chicken to the grill for another 5–10 minutes, just to get some nice sear marks. Remove from heat and let cool slightly.
• Preheat oven to 400°.
• Unfold the puff pastry and trim to fit each chicken breast. Make slits along both sides of the puff pastry sheet, leaving the center intact for the chicken. Place a chicken breast in the center and spoon rosemary pesto over the top. Fold the pastry strips over the chicken, alternating sides until it’s fully wrapped.
• Beat the egg white until frothy and brush the egg wash over the pastry. Sprinkle with grated parmesan cheese. Place on a parchment paper lined baking sheet and bake at 375°F for 30–35 minutes, or until golden brown and puffed. Garnish with fresh herbs.
• Cool for about 5 minutes. Use a sharp knife to slice into 3/4 – 1 inch slices.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a 350° oven for best results.

Nutrition

Calories: 986kcal | Carbohydrates: 62g | Protein: 37g | Fat: 66g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 4199mg | Potassium: 611mg | Fiber: 3g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 33mg | Calcium: 130mg | Iron: 4mg

The post Chicken Wellington appeared first on Miss in the Kitchen.

The sauce is smoky and creamy, made in the blender for the easiest prep ever. You can add cooked chicken if you have it, or just keep it meatless. Either way, it’s going to knock your socks off.

If you’re into Tex-Mex flavors and easy pasta dinners, this one’s for you! Serve it up with a side salad or Mexican Street Corn for a family favorite meal.

How to Make Green Spaghetti

1. Grill or broil the poblano peppers, green onions and garlic until blistered and charred, turning occasionally.

2. Wrap the hot peppers in foil and let them steam for about 15 minutes.
3. Carefully scrape the skins off the peppers and remove the stems and seeds.

4. Add the peeled peppers, grilled green onions, garlic, sour cream, heavy cream, lime juice, parmesan, cumin, salt and cilantro to a blender. Blend until smooth.

5. Cook spaghetti according to the package directions. Drain well.
6. In a large skillet or pot, mix the cooked spaghetti with the green sauce and stir in the cooked chicken if using.

7. Serve warm, topped with more grated parmesan and a spoonful of pico de gallo or fresh chopped tomatoes for a pop of freshness.

Recipe Notes

• Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheating: Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
• Variations:
  • Use cotija cheese instead of parmesan. Add cream cheese along with the sour cream to make it extra creamy.
  • Roast a couple of jalapenos to make it extra spicy.
  • Swap spaghetti for penne or rotini if that’s what you have on hand

More Tex-Mex Pasta Recipes You Will Love

• Taco Spaghetti – Ground beef, taco seasoning and cheese make this a Tex-Mex twist on classic spaghetti night
• Poblano Mac and Cheese takes the classic comfort food to a new level with a spicy kick!
• Cheesy Chicken Spaghetti – This creamy, comforting casserole is always a hit with the whole family
• Chicken Fajita Pasta – Full of bold flavors with tender chicken, peppers and onions in every bite

This Green Spaghetti Recipe Is a Must-Try

This recipe is perfect for busy weeknights, meal prep lunches or when you want something a little different from your usual pasta routine. The smoky roasted poblanos and creamy sauce take it to the next level—and it’s just so simple to make.

Save this recipe and give it a try the next time you’re craving bold Tex-Mex flavor with a creamy pasta twist! Don’t forget to leave a comment and star rating if you try it!

Print

Green Spaghetti

Make dinner exciting with this Green Spaghetti recipe! Creamy roasted poblano sauce, spaghetti, and optional chicken come together in this quick and flavorful meal.

Course Pasta

Cuisine American

Keyword poblano pepper sauce, spaghetti verde

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting 15 minutes minutes

Servings 4

Calories 707kcal

Author Milisa

Ingredients

• 3 poblano peppers
• 1 bunch green onions
• 5 garlic cloves
• 1 pound spaghetti cooked and drained
• ½ cup sour cream
• ¼ cup heavy cream
• ½ cup grated parmesan cheeese plus more for serving
• 2 tablespoons lime juice
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• ¼ cup cilantro plus more for serving
• ½ pound cooked chicken
• diced tomatoes or pico de gallo – optional for serving

Instructions

• Grill or broil the poblano peppers, green onions and garlic until blistered and charred, turning occasionally, about 20 minutes on a 400° grill or about 10 minutes under the broiler.
• Wrap the hot peppers in foil and let them steam for about 15 minutes.
• Carefully scrape the skins off the peppers and remove the stems and seeds.
• Add the peeled peppers, grilled green onions, garlic, sour cream, heavy cream, lime juice, parmesan, cumin, salt and cilantro to a blender. Blend until smooth.
• In a large skillet or pot, mix the cooked spaghetti with the green sauce and stir in the cooked chicken if using.
• Serve warm, topped with more grated parmesan and a spoonful of pico de gallo or fresh chopped tomatoes for a pop of freshness.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheating: Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
• Variations:
  • Use cotija cheese instead of parmesan. Add cream cheese along with the sour cream to make it extra creamy.
  • Roast a couple of jalapenos to make it extra spicy.
  • Swap spaghetti for penne or rotini if that’s what you have on hand.

Nutrition

Calories: 707kcal | Carbohydrates: 95g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 87mg | Sodium: 1450mg | Potassium: 676mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1003IU | Vitamin C: 77mg | Calcium: 212mg | Iron: 3mg

The post Green Spaghetti appeared first on Miss in the Kitchen.

When the Thanksgiving rolls around and we make a batch of cornbread dressing, we always wonder why we don’t make it more often. So if you are like us and love the flavors of traditional chicken and dressing, you’ll love how simple this version is to enjoy anytime!

Why You’ll Love This Recipe

• Full of Southern Flavor – Made with chicken, crumbled cornbread, rich seasonings, and a touch of creamy goodness. Perfect for Christmas, Easter, Thanksgiving or just when you are craving your favorite Thanksgiving side dishes.
• Perfect for a Smaller Gathering – A great way to enjoy dressing without making a giant batch for smaller gatherings.
• Great for Leftover Chicken – A fantastic way to use up grilled chicken or rotisserie chicken.

Ingredients

• Onion – Adds natural sweetness and flavor.
• Bell Pepper – A bit of color and mild flavor.
• Celery – A classic ingredient in cornbread dressing.
• Butter – Adds richness and helps sauté the vegetables.
• Chicken – Shredded cooked chicken for a hearty touch.
• Cornbread – The perfect base for a traditional dressing, we use our homemade cornbread and leave out the sugar.
• Cream of Mushroom Soup – Adds creaminess and depth. Use cream of chicken soup or cream of celery soup if that is what you prefer.
• Chicken Broth – Keeps the dressing moist and flavorful.
• Egg – Helps bind the ingredients together.
• Granulated Garlic – A hint of garlicky goodness.
• Ground Sage – The key seasoning for classic dressing flavor.
• Kosher Salt & Black Pepper – Simple seasonings to balance the flavors.
• Out Grilling Sweet BBQ Rub – Adds a delicious seasoned kick to the chicken, use your favorite all purpose seasoning.

How to Make Cornbread Dressing with Chicken

Step 1: Prep the Ingredients

• Crumble the baked cornbread into a large mixing bowl.
• Dice the onion, bell pepper, and celery finely.
• Shred the cooked chicken into bite-sized pieces.

Step 2: Sauté the Veggies

• Melt butter in a large skillet over medium heat.
• Add the onion, bell pepper, and celery, cooking until soft and fragrant.

Step 3: Create the Dressing Mixture

• Stir in the chicken broth, cream of mushroom soup, and beaten egg to the skillet with the cooked vegetables.
• Mix until everything is well combined.

Step 4: Combine Everything

• Pour the skillet mixture over the crumbled cornbread in the mixing bowl.
• Stir in the granulated garlic, sage, salt, and black pepper, mixing well to incorporate the flavors.

Step 5: Assemble and Bake

• Butter a 9×9-inch casserole dish and spread the dressing mixture evenly into the pan.
• Top with the shredded chicken and sprinkle with dry rub for extra flavor.
• Cover the dish with aluminum foil and bake at 375°F for 15 minutes.
• Uncover and bake for another 15-20 minutes, until the top is golden brown and set.

• Let the dressing rest for a few minutes before serving.

Step 6: Serve & Enjoy

Simple ingredients and easy steps make this a winning weeknight dinner. We served it with mashed potatoes, homemade gravy and greens. Of course it pairs wonderfully with turkey, cranberry sauce and cranberry salad.

Cornbread dressing with chicken is an easy, comforting dish that brings all the flavors of a classic holiday meal to your dinner table any time of year.

Leave a comment and a rating below if you make this cornbread dressing with chicken recipe—I’d love to hear from you!

Print

Cornbread Dressing with Chicken

This small-batch cornbread dressing is perfect for a cozy weeknight dinner or a small holiday gathering. With buttery cornbread, tender chicken, and a rich, savory flavor, this dish is easy to make and packed with classic Southern goodness.

Course Casseroles

Cuisine American

Keyword small batch dressing, southern cornbread dressing with chicken

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Calories 1026kcal

Author Milisa

Ingredients

• 1 pound chicken cooked, shredded
• 6 cups cornbread crumbled
• 1 large onion diced
• 1 bell pepper diced
• 4 stalks celery diced
• ¼ cup butter plus more to butter the pan
• 10 ounces cream of mushroom soup (or cream of chicken or cream of celery)
• 1 cup chicken broth
• 1 large egg beaten
• 1 tablespoon granulated garlic
• 1 teaspoon ground sage or poultry seasoning
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 teaspoons Out Grilling Sweet BBQ Rub or seasoning salt

Instructions

• Preheat oven to 375°.
• Crumble the baked cornbread into a large mixing bowl and set aside.
• Melt 1/4 cup butter in a large skillet over medium- high heat.
• Add the onion, bell pepper, and celery, cook, stirring often until vegetables are softened. Remove from heat.
• Stir in the chicken broth, cream of mushroom soup, and beaten egg to the skillet with the cooked vegetables.
• Mix until everything is well combined.
• Pour the skillet mixture over the crumbled cornbread in the mixing bowl.
• Stir in the granulated garlic, sage, salt, and black pepper, mixing well.
• Butter a 9×9-inch casserole dish and spread the dressing mixture evenly into the pan.
• Top with the shredded chicken and sprinkle with dry rub for extra flavor.
• Cover the dish with foil and bake at 375°F for 15 minutes.
• Uncover and bake for another 15-20 minutes, until the top is golden brown and set.
• Let the dressing rest for a few minutes before serving.

Notes

• Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating – Warm in the oven at 350°F for about 10 minutes or microwave individual portions until heated through.
• Make Ahead – You can prepare the dressing up to a day ahead, refrigerate, and bake just before serving.

Nutrition

Calories: 1026kcal | Carbohydrates: 137g | Protein: 30g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 3193mg | Potassium: 661mg | Fiber: 7g | Sugar: 40g | Vitamin A: 1491IU | Vitamin C: 29mg | Calcium: 357mg | Iron: 6mg

The post Cornbread Dressing with Chicken appeared first on Miss in the Kitchen.