This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Enjoy more fresh and fun salad recipes like Dorito Taco Salad, Chicken Caesar Pasta Salad and Easy Broccoli Salad.

As some of you know, I am not a big salad eater. But I’m going to be honest…I could eat this Chicken Taco Salad every single day of my life and never get tired of it.

It’s light, fresh, cheesy, a little spicy, and loaded with all of your favorite taco toppings. I mean, what’s not to love?!

This taco salad recipe works well as a lunch, dinner, or double it up to serve at a potluck. I never get tired of it! So far, everyone I’ve served it to has always asked for seconds (even if they’re full after their first plate).

Why we love this Chicken Taco Salad:

• Versatile: The great thing about salads is that they are super customizable. You can add or subtract anything you want. It’s all up to you and your taste buds!
• Filling: The chicken in this salad combined with all of the fresh veggies keeps you nice and full. You can always toss in some black beans for even more protein.
• Flavorful: The chicken is cooked in chicken broth and taco seasoning to really seal the deal on that bold, savory flavor.

Chicken Taco Salad Ingredients Needed:

• Chicken Broth: I use low sodium chicken broth so it’s not overly salty.
• Chicken Breasts: I use boneless and skinless chicken breasts since that’s usually what I have around, but feel free to use boneless, skinless chicken thighs if that’s what you have.
• Taco Seasoning: I like to use a low sodium taco seasoning as well so that I can control the amount of salt going into my salad. You can always add more to taste but you can’t take any out!
• Lettuce: I always recommend giving your lettuce a little rinse with water before using it, just in case there’s any residue.
• Chips: Tortilla chips (any brand works) gives the whole salad the most satisfying crunch ever. Choose your favorite brand or swap them out for Doritos!
• Cheese: Shredded cheddar cheese is my personal favorite but you can feel free to use really any cheese you like best.
• Veggies: I like to dress my taco salad up with all kinds of veggies! Corn, avocado slices, red onions and red bell peppers are the best.
• Salsa: Use any brand you like best or my favorite Homemade Salsa recipe!

How to make Chicken Taco Salad

Making the chicken for this taco salad takes just a few minutes! For more details about ingredients and instructions, scroll on down to the recipe card.

• Cook the chicken. Add chicken broth, chicken, and taco seasoning to a skillet over medium-high heat. Bring to a simmer then reduce the heat to low. Cover and cook for about 15-20 minutes until fully cooked.
• Let the chicken rest at room temperature for just about 5-10 minutes. You can slice it or shred it with two forks. Add the lettuce to a bowl then top with the cooked chicken and whatever other toppings you desire.

Chicken Taco Salad Variations and Substitutions

• Lettuce: I love the crunch of iceberg lettuce, but romaine or green leaf would work as well. Feel free to also throw in some spinach or chopped kale too!
• Dressing: I’m not a huge fan of salad dressings so I usually douse my chicken taco salad in some Homemade Salsa or Mango Salsa. I’ve also even used store-bought Catalina dressing before!
• Cheddar Cheese: Cheddar is a classic but you can mix it up and use any other cheese, if preferred. Try Cojitta, feta, a Mexican cheese blend, you name it.
• Tortilla Strips: I found some Sante Fe-style tortilla strips that are delicious (and ultra crunchy), but regular tortilla chips work as well. You can also use Doritos, nacho chips, or even mild-flavored Takis.

How to store Chicken Taco Salad

Once it’s totally assembled, this taco salad with chicken is best served immediately or within a few hours. However, you can certainly prepare elements of it ahead of time! Here’s how:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Serving suggestions:

Fill out your meal by serving this taco salad next to my Fajita Turkey Burgers, Classic Tacos, or Chicken Fajitas!

More Taco Recipes You’ll Love!

• Crockpot Chicken Taco Soup — so comforting on a cold day!
• Taco Dip — easy to prep ahead.
• Taco Pizza — the best mash up!
• Taco Lasagna — a family favorite dinner

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Chicken Taco Salad

This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Course Main Course, Salad

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 1/3 cup chicken broth low sodium
• 2 boneless skinless chicken breasts
• 1 tablespoon taco seasoning low sodium
• 1 head lettuce small, chopped or torn
• 1 tomato chopped
• 1 avocado sliced or chopped
• 1 cup shredded cheddar cheese
• 2 cups jarred tomato salsa mild or spicy, to your preference
• 1 cup tortilla strips or crushed tortilla chips
• corn, chopped red onion, black beans, sour cream optional, as desired

US Customary – Metric

Instructions

• In a medium skillet, pour in chicken broth and add chicken breasts. Sprinkle chicken with taco seasoning.
• Bring to a simmer over medium-high heat, reduce heat to low, cover and simmer for 15-20 minutes until the thickest part of chicken reaches an internal temperature of 165 F (or use my slow cooker or Instant Pot methods listed above).
• Remove from skillet and let rest on a cutting board for 5-10 minutes while you prepare the rest of your ingredients. Slice chicken and place back in skillet with liquid for maximum flavor and moisture.
• Add desired amount of lettuce, tomato, avocado and cheese to a large plate or shallow bowl. Top with ¼ of the chicken, and serve with ½ cup salsa and ¼ cup tortilla strips, plus additional toppings listed as desired. Serve immediately.

Notes

Making Ahead of Time:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Nutrition

Calories: 353cal | Carbohydrates: 23g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 1329mg | Potassium: 1114mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1990IU | Vitamin C: 16.4mg | Calcium: 279mg | Iron: 1.8mg

The post Chicken Taco Salad appeared first on The Recipe Rebel.

Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It’s an easy one pot soup recipe that comes together easily in under an hour.

Enjoy more easy chicken soup recipes like Crockpot Chicken Taco Soup, Lemon Chicken Orzo Soup and Chicken Dumpling Soup.

Creamy Chicken and Rice Soup is one of those dinners that’s perfect for weeknights at home with the family! When you need something warm, comforting, and kid friendly on the dinner table, this is a great recipe to turn to.

I think my favorite thing about this chicken and rice soup recipe is how easy it is to toss together! It’s a one pot recipe that comes together with minimal effort in about 45 minutes.

Plus, it’s made with kitchen staples! If you’re anything like me, you probably have the majority of these ingredients on hand 90% of the time. If not, no worries – your shopping list will be nice and short.

If you try this recipe, let me know how it goes! (Even my soup-resistant children love this one 😉).

Why we love this Creamy Chicken and Rice Soup:

• Picky eater approved: If you have a hard time getting a certain someone at the table to eat their protein and veggies, this recipe may come in handy! It’s so flavorful they won’t even notice all of the goodness it offers.
• Comforting: Chicken, rice and veggies are served in the best creamy broth. This is truly a comfort food classic.
• Simple: One quick look at the ingredients listed below will show you that this recipe is frills-free! You may already have every simple ingredient needed in your kitchen now.

Creamy Chicken and Rice Soup Ingredients Needed:

• Chicken – Chicken breasts are my favorite to use in this recipe because I like the way they shred so perfectly. However, you can use boneless, skinless thighs if you’d prefer!
• Rice – Long grain white rice is my go-to in this creamy soup. Brown rice also works just fine, but it requires a longer cook time.
• Cream – Heavy cream creates the best thick and creamy consistency! Any cream will work though, like half and half.
• Chicken Broth – I always use low-sodium chicken broth so I can control the amount of salt in the soup.
• Seasonings – Thyme, parsley, salt and pepper is all you’ll need to create the best savory flavor!
• Garlic – Feel free to add more than what’s called for if you’re a proud garlic lover!
• Onion – A white or yellow onion is what you’ll need.
• Carrots – Try to make sure they’re all cut to about the same size so they cook through evenly.
• Celery – It’ll need a rinse before you start chopping to remove any possible residue.

How to make Creamy Chicken and Rice Soup

This one pot chicken soup recipe is so very easy! For more details about ingredients and instructions, just scroll on down to the recipe card.

• Heat oil in a large pot over medium-high heat. Sauté the onions, carrots and celery. Cook just until the onions are translucent.
• Mix in the garlic and herbs. Cook for just another minute.

• Add broth, raw chicken, uncooked rice, salt and pepper to the pot. Stir it all together and bring to a boil. Then, lower the heat to medium-low and cover the pot. Cook until the veggies and rice are tender, stirring every 10 minutes or so.
• Remove the cooked chicken from the pot and shred with two forks.

• Add the chicken back to the pot and stir in the cream.

Variations and Substitutions

• Add more veggies: I recommend starting this soup recipe with your classic mirepoix. From there, you can really get creative! Add veggies that take a little longer to cook with the mirepoix. Things that cook quicker, like leafy greens and frozen veggies can be added at the end.
• Use bone-in chicken: Yep! This recipe works just fine with bone-in chicken if that’s what you have on hand. Just note that it will take longer to cook and be sure to completely remove any bones when you shred the meat.
• Brown rice works: Just note that it’ll need longer to cook then white rice does.

How to store Creamy Chicken and Rice Soup

In an airtight container in the fridge, any leftover chicken and rice soup you have will stay fresh for about 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze chicken and rice soup?

You sure can! Let it fully cool to room temperature first. Then, transfer the soup into a large zip-top bag and lay it flat on a cutting board or baking sheet. Freeze for 1 hour until it’s frozen flat. That way you can really optimize your storage space in your freezer!

Freeze for up to 3 months and let defrost in the fridge for a few hours before reheating.

Serving suggestions:

This chicken soup is a meal all on its own! It’s got carbs, protein and veggies. If you’d like to serve it with anything on the side, consider some crusty No Knead Artisan Bread, Homemade Dinner Rolls or my Mom’s Homemade Buns!

More easy chicken soup recipes you’ll love!

• Crockpot Chicken Noodle Soup — come home to dinner ready!
• Chicken Rice Soup — a classic version without the cream (and a reader favorite!)
• Quick Chicken Bacon Rice Soup — you can’t go wrong with bacon!
• Chicken Wild Rice Soup — wild rice adds a pop of color and added nutrients.

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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It's an easy one pot soup recipe that comes together easily in under an hour.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 254cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 onion (finely chopped)
• 2 large carrots (peeled and diced, or 3 medium)
• 2 ribs celery (halved and sliced)
• 3 cloves garlic (minced)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts (raw, about 1 lb)
• 1 cup long grain rice (white or brown)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cream (any kind – higher fat will have a richer flavor and thicker consistency)

US Customary – Metric

Instructions

• In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.
• Add garlic, parsley and thyme and cook 1 minute.
• Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.
• Reduce heat to medium-low (a simmer), cover, and cook for 15-30 minutes(15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.
• Remove chicken from pot and shred. Add back to the pot with the cream. Serve.

Video

Notes

Ingredients and Substitutions:

• vegetables: I start this recipe with a classic mirepoix (carrots, onion and celery) to build flavor, but you can add in lots of others if you like! Add the ones that cook longer with the mirepoix, and add the ones that cook quickly at the end (for example, frozen vegetables, leafy greens, broccoli etc.)
• chicken: I like to use boneless, skinless chicken breasts but you can use thighs if you prefer. If you want to use bone in meat, that works too! You will just remove the bone when you shred the chicken.
• rice: I usually use long grain white rice in this recipe. Brown rice works great but will need a longer cook time. I prefer not to use minute rice, though you can and it works fine — just add it once the vegetables are nearly tender. Normally, I rinse my rice to remove excess starch before cooking it. But in this recipe, a little starch helps to make this soup thick and creamy.
• cream: I like to use heavy cream in this recipe for the best flavor and consistency. However, any cream will work! You could even substitute with milk plus 1 tablespoon of corn starch or flour if you need to. 

 

Nutrition

Serving: 367grams | Calories: 254cal | Carbohydrates: 33g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 526mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3512IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

The post Creamy Chicken and Rice Soup appeared first on The Recipe Rebel.

This Orange Chicken recipe is so easy to make at home in less than 30 minutes! Seasoned chicken breast is sautéed until golden and smothered in the very BEST homemade orange sauce!

Enjoy the take-out experience from your very own kitchen with recipes like Slow Cooker Mongolian Beef, One Pot Teriyaki Chicken and Noodles and Sweet and Sour Pork.

Orange Chicken is pretty much the pinnacle of Chinese take-out cuisine. Tender, golden bites of chicken served in a thick, sweet orange sauce? Yes please!

While I’ve ordered Orange Chicken a time or twenty, nothing I’ve had from a take-out restaurant can compare to this easy skillet recipe. It’s truly got the very best flavor and consistency.

The sauce is made with bold ingredients like soy sauce, marmalade and orange juice to create the most mouthwatering sweet and tangy flavor. There’s also some garlic and ginger in there to really send it over the top!

Why we love this Orange Chicken Recipe:

• Better than take-out: Yes, really! Between all of the bold fresh flavors and crispy (not greasy) consistency, it’s easy to say this is better than any take-out I’ve had.
• Quick: You can have this from pan to table in less than 30 minutes total. Such a quick and easy recipe!
• Versatile: Serve this over white rice, brown rice, quinoa, noodles, or eat it all by itself. There are so many ways to get creative when it comes to plating Orange Chicken.

Orange Chicken Ingredients Needed:

• Chicken – Chicken breasts are my favorite cut of meat for Orange Chicken. Feel free to swap them with thighs if you’d like.
• Marmalade – Sweet orange marmalade adds a thicker consistency and vibrant orange flavor to the sauce. If you find that your marmalade is a bit bitter, no worries! Add a little extra honey to compensate.
• Orange Juice – Juice squeezed right from the orange will create the very best flavor. In a pinch you can of course use bottled orange juice instead!
• Broth – Chicken broth is my favorite to use. In a pinch water will also work just fine.
• Soy Sauce – You can use tamari or coconut aminos instead if preferred.
• Cornstarch – This is what gives the chicken a nice crisp consistency.
• Garlic – Feel free to add a little extra garlic if desired! Just keep in mind that garlic is pretty potent and you don’t want it to overpower the other ingredients.
• Ginger – Minced ginger adds the best flavor. In a pinch you can substitute it for ground ginger.
• Vinegar – Just a little bit goes a long way with that tangy flavor!
• Seasonings – All you need is a little salt, pepper and red pepper flakes. Feel free to omit the salt if you’re worried about too much sodium.

How to make Orange Chicken

Grab your skillet and let’s get to work! For more detailed instructions and ingredient measurements, scroll down to the recipe card.

• Add the chicken in a bowl with cornstarch, salt and pepper. Toss to coat.
• Heat oil in a skillet over high heat. Add the chicken and cook until just browned on all sides. Keep in mind that you may need to do this in batches!

• Make the sauce by whisking together juice, broth, marmalade, soy sauce, cornstarch, vinegar, garlic, ginger and red pepper flakes.
• Once the chicken is browned, reduce the heat to medium. Stir in the sauce. Cook and stir often until the sauce has thickened and the chicken is cooked all the way through.

Variations and Substitutions

• Change the chicken: You can feel free to use chicken thighs instead of breasts if preferred. This sauce is also delicious with pork!
• Make it gluten free: Cornstarch is naturally gluten free. The only ingredient you’d have to swap in this Orange Chicken recipe is the soy sauce! Simply use a gluten free alternative like coconut aminos. Be sure to check the labels on all other ingredients just in case.
• Add some spice: I like to include just a small pinch of red pepper flakes for a little extra flavor. Feel free to add more to turn up the heat! Just keep in mind that a little goes a long way and once they’re mixed in, there’s really no taking them out.

How to store Orange Chicken

In an airtight container in the fridge, any leftovers you have will stay fresh for about 2-3 days. Reheat in the microwave for 30 seconds at a time until warmed through.

Can I freeze this Orange Chicken recipe?

Yes! Let it fully cool to room temperature prior to storing in a freezer safe container for up to 3 months. Don’t forget to date and label! When you’re ready to reheat it, let it first defrost in the fridge for a few hours.

Serving suggestions:

Ready for the best take-out night ever without having to order out? Pair your homemade Orange Chicken with some Vegetable Lo Mein and Chicken Lettuce Wraps!

For simple sides to soak up that sauce, I recommend Baked Rice or Instant Pot Jasmine Rice, along with Roasted Green Beans for a pop of color.

More Chinese-inspired recipes you’ll love!

• Sweet and Sour Chicken — with the best sauce!
• Instant Pot Teriyaki Chicken and Rice — it basically cooks itself 😉
• One Pot Chicken Chow Mein — a reader favorite!
• Pineapple Chicken — sweet and tangy.

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Easy Orange Chicken Recipe

This Easy Orange Chicken recipe is so easy to make at home in less than 30 minutes! Seasoned chicken breast is sautéed until golden and smothered in the very BEST homemade orange sauce!

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 203cal

Author Ashley Fehr

Ingredients

• 2 boneless, skinless chicken breasts cut into 1″ cubes
• 3 tablespoons corn starch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon oil
• ½ cup orange juice (fresh squeezed is best)
• ⅓ cup low sodium chicken broth
• ¼ cup orange marmalade
• 3 tablespoons soy sauce
• 1 tablespoons corn starch
• 1 tablespoon white vinegar
• 2 cloves minced garlic
• 1 teaspoon minced ginger
• 1 pinch red pepper flakes

US Customary – Metric

Instructions

• Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.
• Heat a large pan over high heat and add oil.
• Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side. You may have to do this in batches.
• Meanwhile, make the sauce. Whisk together the juice, chicken broth, marmalade, soy sauce, 2 tablespoons corn starch, vinegar, garlic, ginger, and pepper flakes.
• Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165 degrees F minimum), about 10 minutes.
• Serve over rice as desired.

Video

Notes

*The flavor of your sauce will depend a great deal on how sweet your juice and marmalade is — if you taste it at the end and it is too bitter, add a spoonful or two of honey.

Ingredients and Substitutions:

• Chicken: boneless, skinless chicken is my preference for this recipe, but boneless chicken thighs will also work if you prefer dark meat. 
• Marmalade: a little orange marmalade adds thickness and orange flavor. A sweet marmalade is best for this recipe — if your marmalade is bitter, you may want to swap for additional orange juice, or add honey to compensate. 
• Orange juice: fresh squeeze orange juice gives the best flavor, but a carton can be subbed in if necessary.
• Broth: chicken broth adds a bit more savory flavor, but you can sub for water if needed. 

 

Nutrition

Serving: 213grams | Calories: 203cal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1129mg | Potassium: 334mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 99IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg

The post Easy Orange Chicken recipe appeared first on The Recipe Rebel.

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It’s a supremely satisfying dinner that’s easy to make all in one pan!

Be sure to check out more of my favorite stuffed pepper recipes like Stuffed Pepper Soup, Turkey Stuffed Peppers and Grilled Pulled Pork Stuffed Peppers.

One those nights that you need a one pan dinner to feed your family, this easy Stuffed Pepper Casserole is the recipe to turn to!

This easy casserole recipe is a tried and true favorite in my kitchen. It’s highly requested by all – even the pickiest of eaters who usually turn their nose when they see veggies.

It’s filling, cheesy, flavorful and SO easy to make. There’s a whole lot to love about this quick one pan dinner recipe!

Why we love this Stuffed Pepper Casserole:

• One Pan – It’s easy to make and even easier to clean up!
• Family Friendly – Even if you have picky eaters at the table, they’ll love this cheesy casserole recipe. They might not even notice all the bell peppers and protein they’re eating.
• Versatile – There are plenty of ways to change up this casserole to best fit your personal preferences. Scroll down to see some of my suggested variations to try!

Stuffed Pepper Casserole Ingredients Needed:

• Italian Sausage – Can be swapped with ground turkey, chicken or beef. Have some of this Crockpot Shredded Chicken to use up? It works perfectly in here!
• Rice – You can use long grain brown rice instead of long grain white, you will increase the cook time to 30-45 minutes. This will depend on the kind of long grain rice you use — use the package directions as a guide.
• Bell Peppers – You can use any color of bell peppers you like best. Red and green are my favorites to use in this casserole recipe.
• Mozzarella – The way that this melts on top of the casserole is absolute perfection. Feel free to mix up the cheese depending on your tastes and what you have.
• Onion – A white or yellow onion both work well.
• Salsa – In a pinch, tomato sauce will also get the job done, but you may want to add extra seasoning.
• Garlic – You can always add a little more if you’re a big garlic fan!
• Seasonings – I use a simple but bold blend of oregano, cumin, salt and pepper.

How to make Stuffed Pepper Casserole

Take a quick look at just how easy this stuffed pepper casserole recipe is! For more info about ingredients and instructions, scroll to the bottom of this page where you’ll find the recipe card.

• Cook the sausage. Then, mix in the peppers and onions. Cook until just softened.
• Mix in the garlic and seasonings.

• Pour broth into the pan.
• Mix in the salsa and rice.

• Stir everything together. Bring to a simmer, cover, lower the heat and let it cook for 15-20 minutes or until the rice is cooked.
• Sprinkle with cheese, cover, and let the cheese melt.

Variations and Substitutions

• Add extra veggies: Try mushrooms, finely chopped spinach, onions, or shredded carrots or zucchini! This recipe is a great one for tossing in those last few veggies that need to go before your grocery restock.
• Spice it up: I rely on Italian sausage and prepared salsa to give this recipe a ton of flavor without needing any extra seasoning. You can always go ahead and add in extra herbs and spices if you prefer, or make it spicy with a pinch of cayenne or some crushed red peppers.

How to store Stuffed Pepper Casserole

Simply let the casserole cool slightly before covering tightly and refrigerating for up to 3 days. To reheat, add a splash of broth or water, cover and pop it in a 250-300°F oven for 15-20 minutes until heated through.

Can I freeze Stuffed Pepper Casserole?

Absolutely! To freeze, you can cook this casserole completely and let cool slightly before wrapping with plastic wrap and then foil (or a lid, but plastic wrap is always a good idea!). Freeze up to 3 months.

To serve, thaw overnight in the refrigerator, cover and reheat in a 250-300°F oven for 20 minutes or until heated through.

Serving suggestions:

This one pan recipe is a full meal all by itself! If you did want to pair it with anything, I recommend a veggie side dish like Air Fryer Broccoli or Cheesy Baked Asparagus or some of this Garlic Bread!

More Casserole Recipes You’ll Love!

• Chicken Noodle Casserole
• Cheeseburger Casserole
• Taco Casserole
• Cheesy Ham and Potato Casserole

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Stuffed Pepper Casserole

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It's a supremely satisfying dinner that's easy to make all in one pan!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 426cal

Author Ashley Fehr

Ingredients

• 375 grams ground Italian sausage casings removed, one small package
• 2 cups chopped bell peppers any color
• ½ medium onion (finely diced)
• 2 cups low sodium chicken broth
• 1 cup salsa or tomato sauce
• 2 cloves garlic (minced)
• ¾ teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cumin
• 1 cup long grain white rice rinsed
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

• In a large skillet over medium-high heat, crumble and cook Italian sausage until beginning to brown. Add peppers and onion and cook until crisp-tender, about 5 minutes.
• Stir in garlic, salt, oregano, pepper and cumin and cook 1 minute.
• Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
• Stir in the salsa.
• Rinse rice well under cold water and add to the skillet.
• Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through. (*BAKE: You can also cover tightly and bake at 350 degrees F for 20-30 minutes until cooked through).
• Sprinkle with cheese, cover and let rest for 5 minutes before serving.

Video

Notes

*I’ve updated this recipe to include a few more ingredients for more flavor. You can always make it the original way if you prefer! Simply omit the onion, garlic, oregano and cumin.

Nutrition

Serving: 265grams | Calories: 426cal | Carbohydrates: 33g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1086mg | Potassium: 524mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1863IU | Vitamin C: 69mg | Calcium: 134mg | Iron: 2mg

The post Stuffed Pepper Casserole appeared first on The Recipe Rebel.

These Slow Cooker Chicken Thighs are perfectly seasoned with garlic and herbs, cooked until they easily pull from the bone! The juiciest, most flavorful crockpot chicken thighs!

Love chicken dinners? Check out my favorite 40 Chicken Dinner Ideas, 15 Chicken Casserole Recipes or these Easy Crockpot Chicken Breast Recipes!

This recipe for Slow Cooker Chicken Thighs is a back-to-basics approach to making fall-off-the-bone, meltingly tender chicken thighs any day of the week.

I know, I know.

You might be thinking, “do we need another recipe for crockpot Chicken Thighs?”

(Especially when I’ve already written about my love for Slow Cooker Chicken Breasts).

And the answer to that question would be absolutely!

Here’s the thing: Not all recipes for chicken thighs cooked in the slow cooker are created equal.

These bone-in chicken thighs are seasoned with a savory blend of herbs and spices and seared before being added to the crockpot, which makes them incredibly flavorful and juicy.

Love those crockpot chicken recipes? Check out my recipe for Crockpot Shredded Chicken if you’re looking for more inspiration!

If you’re looking for to make chicken thighs in the Instant Pot, these Instant Pot Chicken Thighs are similar in method and results, but come with a creamy garlic sauce that gets rave reviews!

How to make Slow Cooker Chicken Thighs:

• I like to use bone-in, skin-on chicken thighs when I make this recipe. I know that some people are hesitant to use skin-on chicken thighs because they’re higher in fat, but the skin makes a huge difference in terms of flavor and it keeps the meat extra moist. (You can also prepare the chicken thighs as instructed in the recipe and and remove the skin just before serving.
• Take the time to brown the chicken thighs. Work in two batches if needed. The chicken shouldn’t touch or overlap. Don’t disturb the chicken thighs as they’re browning, the skin will naturally shrink away from the pan when its reached the crispy stage.
• Make a gravy out of the drippings left in the slow cooker. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water or chicken stock until it forms a slurry. Turn the crockpot to high, stir the slurry into the remaining slow cooker liquid and whisk until the gravy thickens. To speed things up, strain the juices into a small pot and heat on the stove until simmering, then add the corn starch.

Variations on Crockpot Chicken Thighs:

• Cook potatoes in the slow cooker. Is there any chicken recipe that isn’t improved by the addition of potatoes (not according to my recipe for Slow Cooker Garlic Butter Chicken & Potatoes, anyway)? Creamy potato varieties such as Yukon Gold or red skinned potatoes are ideal for serving with chicken thighs and gravy. Toss the potatoes with 1 tablespoon of olive oil and season with salt and pepper before nestling them under the chicken thighs in the crockpot. Cook on low heat for 5-6 hours.
• Add vegetables during the last hour of cooking. Fresh or frozen such as carrots, peas, corn, broccoli, and sweet pepper strips can be added during the last hour or half hour before the crock pot timer goes off (smaller or more delicate vegetables will need less time).
• Make Tex-Mex slow cooker chicken thighs. Replace the herbs and spices called for in the original recipe with a packet of taco seasoning. Serve with this Instant Pot Brown Rice!
• Brush chicken thighs with barbecue sauce. Once the chicken thighs are completely cooked they can be brushed with barbecue sauce. For even crispier skin, run the chicken under the broiler until the barbecue sauce begins to bubble before serving.

Can I use Boneless, Skinless Chicken Thighs?

Definitely! You can swap for the same amount of boneless, skinless chicken thighs, just reduce the cook time by half — about 2.5-3 hours on low will do it.

Skip the browning, season and add them right to the slow cooker.

How to serve Slow Cooker Chicken Thighs:

• I like to serve these chicken thighs with Baked Rice and a side of Roasted Carrots. Feel free to swap for Cheesy Make Ahead Mashed Potatoes or even this Creamy Gemelli Pasta — these thighs pair well with everything!
• Shredded and added to chicken tacos or barbecue sandwiches.
• Served chilled alongside my Easy Potato Salad Recipe on a picnic (I like to remove the skin if I’m not serving them hot!).

How to store leftover Crockpot Chicken Thighs:

In the refrigerator, cooked leftover slow cooker chicken thighs can be stored in a resealable container for 3-4 days.

To freeze leftover chicken thighs, remove meat from the bone and store in a resealable freezer bag for up to 4 months for optimal freshness.

To defrost cooked chicken thighs transfer to the fridge and allow to thaw overnight before using.

More crockpot chicken recipes:

• Slow Cooker Chicken Fajitas
• Slow Cooker Chicken Thighs with Apples
• Slow Cooker Sweet and Sour Chicken
• Slow Cooker BBQ Chicken

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Slow Cooker Chicken Thighs

These Slow Cooker Chicken Thighs are perfectly seasoned with garlic and herbs, cooked until they easily pull from the bone! The juiciest, most flavorful crockpot chicken thighs!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 4 servings

Calories 218cal

Author Ashley Fehr

Ingredients

• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 6-8 bone in, skin on chicken thighs
• 1 tablespoon oil
• 1/4 cup low sodium chicken broth

Instructions

• In a small bowl, combine parsley, garlic, salt, pepper, onion powder and paprika. Rub over the front and back of the chicken thighs.
• Heat oil in a large pan over medium heat.
• In two batches, brown chicken, skin side down, in hot pan. This will take 2-4 minutes.
• Pour chicken broth in the bottom of a 2.5-4 quart slow cooker and add chicken thighs, skin side up, trying not to overlap chicken if possible. (If you have to, that is fine, they may just take a little longer to cook through)
• Put the lid on and cook on low for 5-6 hours or high for 3 hours, until a meat thermometer reads 165 degrees F in the thickest part.
• Serve.

Notes

Boneless Skinless Chicken Thighs: you can swap for the same amount of boneless chicken thighs — just skip the browning and add them straight to the slow cooker. Cook on low 2.5-3 hours.

Make a gravy out of the liquid drippings left in the slow cooker. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water or chicken stock until it forms a slurry. Turn the crockpot to high, stir the slurry into the remaining slow cooker liquid and whisk until the gravy thickens. To speed things up, strain the juices into a small pot and heat on the stove until simmering, then add the corn starch.

Nutrition

Serving: 2thighs | Calories: 218cal | Carbohydrates: 1g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 432mg | Potassium: 388mg | Sugar: 1g | Vitamin A: 98IU | Calcium: 14mg | Iron: 1mg

The post Slow Cooker Chicken Thighs appeared first on The Recipe Rebel.

Chicken Vegetable Soup recipe is comforting, hearty, and so easy to make! Tender bites of chicken and potatoes are served in warm broth with plenty of healthy veggies like tomatoes, spinach, carrots and more.

Stay cozy and healthy with recipes like Vegetable Soup, Cabbage Soup and Stuffed Pepper Soup.

I’ll be honest, I’m never excited for the return of colder weather… but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!

There’s just nothing that will warm you up like a big bowl of chicken soup with chicken stock and loads of veggies.

This soup really has it all. It’s easy to customize with whatever veggies you have on hand and it really couldn’t be easier to make. The end result is a filling, flavorful soup you’ll love eating by the bowlful!

Why we love this Chicken Vegetable Soup:

• Kid Friendly: This is an amazing soup for kids! It’s loaded with protein and veggies, even the pickiest of eaters will eat their fill without complaints (especially if you serve it with these Cheddar Bay Biscuits!)
• Versatile: Scroll on down towards the bottom of this page to check out some variations to try. There are so many ways to get creative here!
• Comforting and Healthy: Yes, the best of both worlds! You can cozy up with a warm bowl of chicken and vegetable soup without it weighing you down.

Chicken Vegetable Soup Ingredients Needed:

• Chicken – Raw chicken breasts are what you’ll need (no need to precook the chicken!). Thighs also work if preferred, or you can swap with another protein.
• Potatoes – Yukon gold (or creamer) potatoes are the best to use since they’re so tender and buttery. Peel them or leave the skin on, the choice is yours.
• Carrots – You can chop them yourself or buy them already pre-cut (matchsticks are great for soup!)
• Celery – I always recommend rinsing celery with a little water prior to chopping.
• Onion – A white or yellow onion both work well. A couple of shallots will also work in a pinch.
• Tomatoes – A can of diced tomatoes is what I like to use. It gives the broth more depth in flavor as well as juicy bites of tomatoes found throughout the soup!
• Garlic – As always, you can add a little more if you prefer!
• Seasonings – A single bay leaf, Italian seasoning, salt and pepper is all you need to give a little simple flavor to the soup.
• Spinach – A handful of fresh spinach cooks down pretty quickly. Feel free to add even more spinach to brighten up this soup even more.

How to make Chicken Vegetable Soup

This homemade chicken vegetable soup is so easy to toss together! Scroll down to the recipe card to see more info about ingredient measurements and step-by-step instructions.

• Sauté the carrots, onions and celery until softened.
• Mix in the garlic and seasonings.

• Add the broth, chicken, tomatoes, potatoes and bay leaf. Stir and bring to a simmer. Reduce the heat, cover, and simmer until the chicken is cooked.
• Remove the chicken from the pot and shred it with two forks.

• Stir the shredded chicken and spinach back into the soup.
• Serve right away!

Variations and Substitutions

• You can use bone in chicken! I just recommend removing the skin first! When you shred it, you’ll also pick out the bones.
• You can use already cooked chicken: We like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!
• Add more veggies: Consider tossing in some mushrooms, kale, peas, peppers, or really whatever else sounds good to you. This is a great recipe for clearing out your fridge.

How to store Chicken Vegetable Soup

Let the soup cool off before transferring it to an airtight container. In the fridge, chicken vegetable soup will keep for about 3-4 days. Reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through.

Can I freeze Chicken Vegetable Soup?

Sure thing! Once it’s fully cooled to room temp, place the Chicken Vegetable Soup in a large zip-top bag. Lay it flat on a cutting board and let it freeze for an hour so it freezes into one flat layer. This will help with storage space!

Chicken Vegetable Soup will keep in the freezer for up to 3 months. I recommend letting it slowly defrost in the fridge for a few hours prior to reheating in a pot.

Keep in mind that all of the vegetables will soften and change in texture with freezing — if you are picky about texture, this might not be the best soup for you to freeze.

How to Make it in the Instant Pot

This healthy chicken soup recipe is just as easy to make in the Instant Pot.

Add everything to the pot and give it a good stir. It’s important that you use cooked shredded chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.

Let the pressure release naturally for 10 minutes, then open and serve!

How to Make Chicken Vegetable Soup in the Crockpot

You can absolutely make this chicken soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender, stirring in the spinach just before serving.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps!

Serving suggestions:

This soup is a well-rounded meal all by itself. If you do want to pair it with anything, consider toasting some crusty bakery bread or making my favorite Homemade Buns.

More Chicken Soup Recipes You’ll Love

• Lemon Chicken Orzo Soup
• Crockpot Chicken Noodle Soup
• Chicken Rice Soup
• Chicken Tortilla Soup

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Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 316cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 ribs celery (finely chopped)
• 2 large carrots (peeled and finely chopped)
• ½ medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
• 2 boneless, skinless chicken breasts (about 1 lb)
• ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
• 2 cups chopped fresh spinach

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
• Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
• Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
• Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
• Remove chicken from the pot and shred. Stir back in with the spinach.
• Taste and adjust seasonings as necessary. Serve.

Video

Nutrition

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg

The post Easy Chicken Vegetable Soup appeared first on The Recipe Rebel.

This Chicken and Stuffing Casserole is an easy dinner recipe made with a creamy, homemade chicken and vegetable filling and flavorful stuffing topping. It’s comfort food that the whole family loves!

If you love a cozy casserole, check out this Chicken Noodle Casserole, this Chicken Pot Pie Casserole or this Chicken Enchilada Casserole next!

*This post is sponsore by Furlani Foods and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

The smell of this Chicken and Stuffing Casserole wafting from the oven brings the family to the table fast.

It’s is a hearty, creamy casserole recipe that is loaded with protein and vegetables and topping with the most flavorful stuffing. We swap out traditional bread with Furlani garlic Texas toast for a big boost in flavor and texture!

Furlani Texas toast is a regular must have on our dinner table — you should see the way the kids’ eyes light up when they smell it in the oven 😉

And even though we love it on its own with a big bowl of soup, we also love the way it makes some of our favorite dishes extra special with one simple swap!

Why we love this Chicken and Stuffing Casserole recipe:

• It’s creamy and cozy: we are big comfort food lovers here and it’s hard to beat anything with a warm, creamy sauce!
• It’s easy to prep ahead: you can prep the filling completely and refrigerate up to 3 days in the fridge. Then you just have to stir together the stuffing mixture, top and bake.
• That not-so-secret ingredient: swapping a plain loaf of bread for Furlani garlic Texas toast adds incredible flavor and makes dinner easier to get on the table!

Chicken and Stuffing Casserole Ingredients Needed:

• Vegetables: you can add or take away vegetables from this dish as you like, or if you have some you just need to get out of the fridge! It is super customizable
• Broth: I always start with low sodium broth so I can add adjust the seasonings to our tastes. If you are starting with salted broth, you may want to reduce the added salt and adjust as needed before topping with stuffing.
• Cream: You can use milk, cream or heavy cream in here — the richness of the milk or cream you choose will impact the richness of the flavor in the filling, but any of them will work just fine.
• Chicken: If you don’t have any precooked chicken, it’s super simple to prep a batch of this Shredded Chicken or make this Crockpot Shredded Chicken the day before. You can also skip the chicken and double the veggies for a meatless meal.
• Furlani garlic Texas toast: I don’t recommend swapping this for plain bread because you will miss out on all that added flavor!

See the full list of ingredients down in the recipe card.

How to make Chicken and Stuffing Casserole

Find the complete recipe down in the pink recipe card.

• Take out 8 pieces of Furlani garlic Texas toast and toast in the oven until golden.
• Sauté onion and celery, then add the herbs and spices.

• Add veggies, chicken and broth and bring to a simmer.
• Stir in cream and flour to thicken.

• Cube toasted Texas toast.
• Mix together with egg and broth, top the filling and bake until golden.

How to store Chicken and Stuffing Casserole:

Chicken and Stuffing Casserole can be stored in the refrigerator up to 4 days.

I recommend reheating uncovered in the oven for about 20 minutes at 400 degrees F.

Serving suggestions:

This Chicken and Stuffing Casserole needs no sides! With protein, veggies and grains it’s a complete meal-in-one dish.

Check out this other cozy casserole recipes!

• Broccoli Casserole — the best way to do broccoli!
• Cheesy Ham and Potato Casserole
• Stuffed Pepper Casserole — just a few ingredients!

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Chicken and Stuffing Casserole

This Chicken and Stuffing Casserole is an easy dinner recipe made with a creamy, homemade chicken and vegetable filling and flavorful stuffing topping. It's comfort food that the whole family loves!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481cal

Author Ashley Fehr

Ingredients

Filling:

• 2 tablespoons oil
• ½ medium onion finely diced
• 1 rib celery diced
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups frozen vegetables (I use peas and carrots)
• 3 cups cooked chopped chicken
• 2 cups low sodium chicken broth
• 1 cup heavy cream
• 3 tablespoons all purpose flour

Stuffing Topping:

• 8 slices Furlani garlic Texas toast toasted
• 1 cup chicken broth
• 1 large egg

US Customary – Metric

Instructions

Chicken Filling

• Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
• Heat a medium skillet over medium-high heat and add oil. Add onion and celery and cook, stirring often, until slightly softened, about 4-5 minutes.
• Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
• Add frozen vegetables, cooked chicken and chicken broth and bring to a simmer over high heat.
• Whisk together cream and flour and stir into the pan. Reduce heat to medium, cover and simmer until vegetables are tender and sauce has thickened, about 4-5 minutes.

Chicken and Stuffing Casserole

• Meanwhile, toast Furlani garlic Texas toast slices briefly or bake at 400 degrees F until golden brown. Cut toast into 1/2" cubes and add to a large bowl.
• Whisk together the broth and the egg and add to the bowl. Stir to combine with the Texas toast cubes.
• Spread chicken filling into prepared baking dish and top with stuffing mixture.
• Bake at 400 degrees F for 20-30 minutes, until bubbly and golden.

Notes

Ingredients and Substitutions:

• Vegetables: to save time, you can skip the sautéing and add the onion and celery right to the simmering broth. However, sautéing them builds delicious flavor and ensures they are cooked correctly.
• Broth: I always start with low sodium broth and the season to my tastes. If you are starting with salted broth, you may want to reduce the amount of added salt and season as serving.
• Cooked chicken or raw chicken: if you don’t have any leftover Slow Cooker Chicken Breast or Shredded Chicken, you can add raw, uncooked chicken to this recipe. Simply cube it or leave it whole, and add to the pan with the onion and celery and continue cooking the chicken through to step 5. When the internal temperature is 165 degrees F, remove the chicken and shred if it is not chopped. 

 

Nutrition

Calories: 481cal | Carbohydrates: 35g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 857mg | Potassium: 544mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5280IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 3mg

The post Chicken and Stuffing Casserole appeared first on The Recipe Rebel.

Ground Beef Casserole is cheesy, hearty, and flavorful as can be! A boldly seasoned ground beef tomato sauce is served with plenty of tender pasta under a layer of gooey melted cheese. Freezer friendly and great for making ahead!

Enjoy more of my favorite ground beef dinner recipes like Rigatoni Pasta Bake, Three Cheese Gnocchi Bake and Lasagna Roll Ups.

Ground Beef Casserole is the ultimate family friendly weeknight dinner recipe! Noodles, beefy tomato sauce and a medley of mouthwatering seasonings are all nestled together beneath a generous layer of gooey melted cheese.

The best part of this recipe (besides how delicious it is) is that it’s easy, freezer friendly and great for making ahead of time!

I’m all about making easy dinners even easier, and that’s exactly what this ground beef casserole recipe does.

Why we love this Ground Beef Casserole:

• Kid Friendly: Kids gobble up this recipe! It’s picky eater approved and it’s great for making sure they actually get some protein on their plates.
• Freezer Friendly: Scroll to the recipe card to see how easy it is to freeze this casserole. It’s wonderful for making ahead of time and grabbing when you need a quick dinner.
• Budget Friendly: This is a great recipe for clearing out your fridge/pantry. You may just have everything you need already on hand!

Ground Beef Casserole Ingredients Needed:

• Ground Beef: You can swap this with any ground meat you prefer. Chicken, turkey, pork, or even Italian sausage for more flavor.
• Vegetables: I use a simple combo of onions and red peppers. However, you can really get creative here! Mushrooms, carrots, corn, peas, spinach, kale… The list goes on. If you’ve got some produce at the end of its shelf life in your kitchen, toss it in!
• Seasonings: A bold medley of salt, paprika, ground mustard, oregano and a pinch of salt give this recipe the best flavor. However, these seasonings are easy to change up! Sprinkle in some Italian seasoning, taco seasoning, or whatever else you prefer to make it your own.
• Pasta: You can really use any kind you like best — I use dried egg noodles.
• Cream Cheese: Sour cream also works well if that’s what you have on hand.
• Garlic: Feel free to measure with your heart, garlic lovers!
• Tomato Sauce: This is the base of the pasta sauce. Choose a brand of marinara sauce that you enjoy!
• Cream: Heavy cream and half and half both work just fine, though heavy cream will give a richer flavor.

How to make Ground Beef Casserole:

Here’s a quick look at how to make this beefy casserole! Scroll down to the recipe card to see more detailed ingredient measurements and step-by-step instructions.

• Cook the ground beef, onions, and bell peppers.
• Mix in the garlic, oregano, paprika, salt and ground mustard.

• Add the tomato sauce and water.
• Cook the pasta until al dente and reserve a cup of pasta water.

• Melt the cream cheese and cream together.
• Add the pasta water and pasta, toss to coat.

• Spread the pasta in the baking dish. Top with the meat sauce.
• Add the shredded cheese in a single layer all over the casserole.
• Bake at 400°F for 15 minutes or until the cheese has melted.

Variations and Substitutions

• Switch the meat: You can easily swap the ground beef with any other ground meat you like best.
• Change the flavor profile: You can use taco seasoning and add some black beans to make this more southwest flavored. Or, sprinkle in some Italian seasoning for an Italian flair.
• Add more veggies: Make this casserole a bit more nutritious by tossing in whatever veggies you like best. Mushrooms would work fabulously!

How to store Ground Beef Casserole

Let your leftovers cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, everything will stay fresh in the fridge for about 4 days.

I recommend adding a splash of broth or water and reheating in the microwave on high in 45 second intervals until warmed through.

Can I freeze ground beef casserole?

Yes! You can freeze before or after baking.

To freeze before baking, prepare up to the point of adding the cheese. Let it cool completely before wrapping tightly with plastic wrap. Freeze up to 4 months. When it comes time to bake, I recommend defrosting it first overnight in the refrigerator so it bakes evenly.

If you’re freezing a baked casserole, let it first fully cool to room temperature. Cover it tightly and freeze for 3-4 months. Let it defrost overnight before reheating. Don’t forget to date and label!

Serving suggestions:

There are so many side dishes that plate perfectly with ground beef casserole! Here are just a few of my favorites:

• Cheesy Baked Asparagus — cheesy vegetables are the best kind!
• Air Fryer Broccoli
• Roasted Green Beans — since we’ve got the oven on anyway 😉

More casserole recipes you’ll love!

Keep your freezer stocked with more of my best casserole recipes:

• Stuffed Pepper Casserole — this one comes together so quickly!
• Chicken Enchilada Casserole
• Cheesy Ham and Potato Casserole — comfort food to the max!
• Cheeseburger Casserole — if you’ve got extra ground beef 😊

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Ground Beef Casserole recipe

Ground Beef Casserole is cheesy, hearty, and flavorful as can be! A boldly seasoned ground beef tomato sauce is served with plenty of tender pasta under a layer of gooey melted cheese. Freezer friendly and great for making ahead!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 466cal

Author Ashley Fehr

Ingredients

Ground Beef Casserole Sauce

• 1 lb lean ground beef
• 1 onion (finely chopped)
• 1 red bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground mustard
• ¼ teaspoon black pepper
• 3 cups tomato pasta sauce (marinara)
• ½ cup water

Pasta

• 1 lb dried egg noodles or rotini (454 grams)
• 1 cup reserved pasta water
• 4 oz cream cheese (cubed, room temperature)
• ¼ cup cream (any kind)
• 2 cups shredded cheese (marble, mozza or cheddar)

US Customary – Metric

Instructions

Ground Beef Casserole Sauce

• In a large skillet over medium-high heat, cook the ground beef, onion and pepper until the beef is cooked through and the vegetables are tender, about 5-7 minutes.
• Add the garlic, oregano, paprika, salt, and ground mustard and cook 1-2 minutes.
• Stir in the pasta sauce and water. Reduce to medium-low and simmer for 10-15 minutes while you cook the pasta.

Pasta

• *Preheat the oven to 400 degrees if baking right away. You can also prep to bake later (instructions below).
• Bring a large pot of salted water to a boil and cook the pasta to al dente (or even a touch less — we will be baking it yet!).
• Reserve 1 cup pasta water and drain the pasta. Remove from the pot.
• In the same pot, add the cream cheese and cream, cooking and stirring over medium heat until melted. Add the pasta and ½ cup pasta water, stirring to coat.
• Add as much of the remaining pasta water as needed to make the pasta nice and saucy.
• Spread the pasta into a lightly greased 9×13" baking dish. Top with the sauce and sprinkle with cheese.
• Bake for 15 minutes or until bubbly and cheese is melted.
• *To bake later, prepare up to the point of pouring on the sauce but do not add the cheese. Let cool 15 minutes then cool in the fridge until cold, sprinkle with cheese, and cover with foil. Refrigerate up to 4 days before baking and serving.

Video

Notes

Ingredients and Substitutions:

• Ground beef: any kind of ground meat will work here: chicken, turkey, pork, or Italian sausage.
• Vegetables: this is a great clean out the fridge recipe as you can add a wide variety of vegetables and they all work well: mushrooms, carrots, corn, peas, spinach, kale, you name it. You can even skip the meat and add a whole whack of vegetables (sautéing those that need it before adding the sauce)
• Seasonings: this recipe is easily customizable. You can add taco seasoning, black beans and corn for a Mexican twist. You can omit the mustard and add in Italian seasoning for an Italian twist.
• Pasta: because we are cooking the pasta first, you can use any kind you like.
• Cream cheese: A lot of similar recipes call for sour cream, but we are just not big fans. We love how the cream cheese adds a little something extra special to the pasta, but you can add in sour cream if you like.

Prep ahead:

• Fridge: you can prepare up to the point of adding the cheese (let it cool before you add the cheese), then cover and refrigerate up to 4 days before baking.
• Freezer: you can also prepare up to the point of adding the cheese, cool completely, wrap tightly and freeze up to 4 months. To bake, I recommend thawing first overnight in the refrigerator so that it bakes evenly.

Nutrition

Serving: 348grams | Calories: 466cal | Carbohydrates: 50g | Protein: 29g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 856mg | Potassium: 709mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1348IU | Vitamin C: 27mg | Calcium: 205mg | Iron: 4mg

The post Ground Beef Casserole recipe appeared first on The Recipe Rebel.

Lemon Orzo pasta is a bright, beautiful pasta dish that’s ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.

Enjoy more bright and zesty lemon flavor with recipes like Lemon Chicken Orzo Soup, Slow Cooker Honey Lemon Chicken Breast and some classic Lemonade!

Lemon orzo is so creamy, zesty, fresh and easy to make!

I think my favorite thing about this recipe is that it’s equal parts fresh (thanks to the lemon juice) and comforting (thanks to the pasta). It’s the best of both worlds!

As we all transition from the colder winter months and into spring, it’s so great to have trusty recipes like this to turn to. It’s cozy without weighing you down and offers the perfect amount of bright citrus flavor.

What really ties it all together so beautifully is the heavy cream and parmesan. The end result is cheesy, creamy, tender orzo that’s pretty addictive. It’s hard to have just one serving of it!

Why we love this Lemon Orzo pasta:

• One Pot: Those two magical words means that this dish is easy to make and even easier to clean.
• Freshly Flavored: Thanks to the freshly squeezed lemon juice in the mix, this orzo is loaded with summery fresh flavor.
• So Quick: Yes, this orzo comes together in LESS than 30 minutes! It’s such a quick dinner recipe.
• Simple Ingredients: Take a quick peek at the ingredients pictured below to see how wonderfully short your shopping list will be.

Lemon Orzo Ingredients:

• Broth – Chicken or vegetable broth both work just fine. I recommend using low-sodium broth either way, that way you can control the amount of salt in the dish.
• Orzo – In a pinch, you could use another small shaped pasta here. Ditalini and alphabet would be fun to swap!
• Cream – Heavy cream (my favorite) offers a thicker consistency and richer flavor. You can use half and half but your sauce will be notably thinner.
• Parmesan – Grated fresh off the block is best for both consistency and flavor.
• Butter – Salted butter adds a nice flavor, but you can use unsalted butter if preferred.
• Garlic – You can add more garlic if you’d like! Garlic is always one of those ingredients you can measure with your heart.
• Lemon – Freshly squeezed lemon juice is really the way to go for the very best flavor.
• Salt and Pepper – While you can always add more than I do, I recommend doing a little taste test before you sprinkle in any more.
• Parsley – A sprinkle of fresh parsley adds a vibrant pop of color and herbaceous flavor.

How to make Lemon Orzo pasta:

This lemon orzo recipe is so easy to make in one pot! Scroll down to the recipe card for more detailed ingredient measurements and step-by-step instructions.

• Melt the butter over medium-high heat. Then, add the orzo and toast it for just 1-2 minutes.
• Stir in the broth, salt and pepper. Bring to a boil, then reduce to a simmer and stir often. Cook until liquid is absorbed and pasta is tender.

• Stir in the heavy cream, parmesan, and fresh parsley.
• Squeeze in your fresh lemon juice to taste.

Variations and Substitutions

• Change the pasta: Yes, “orzo” is literally in the title of the dish. But you can feel free to swap it with something like ditalini if you’d like!
• Omit the cream: If you’re lactose intolerant or just not too crazy about creamy pasta, you can omit the cream and splash in a little bit more broth to compensate.
• Make it more lemony: Craving more of that summer flavor? Garnish your dish with some fresh lemon zest!

How to store Lemon Orzo

You can store leftover lemon orzo in the fridge for up to 4 days, just make sure it’s in an airtight container so it stays fresh.

Reheat it in the microwave or right back on your stovetop. When it comes time to reheat, add a splash of broth or cream to help add some moisture back into it.

Can I freeze lemon orzo?

Yes! Let the lemon orzo fully cool to room temperature prior to storing it in an airtight container for up to 3 months.

Do note that one pasta is thawed and reheated from frozen, it will be softer.

Serving suggestions:

Plate this lemon orzo with any of these fresh veggie side dishes:

• Cheesy Baked Asparagus
• Air Fryer Green Beans
• Air Fryer Broccoli

Or add a simple Baked Chicken Breast, Slow Cooker Chicken Breast or one of the 15 Best Pork Tenderloin Recipes for added protein.

More Orzo Recipes You’ll Love

Orzo is one of my favorite pastas! Here are a few more of my very best orzo recipes:

• Sun Dried Tomato and Spinach Orzo — a cozy, meatless meal!
• One Pan Tuscan Orzo with Chicken — a hearty, meal-in-one.
• Garlic Parmesan Orzo — goes with everything!
• One Pan Chicken Meatballs with Orzo — we can never get enough meatballs.

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One Pot Lemon Orzo Pasta

Lemon Orzo pasta is a bright, beautiful pasta dish that's ideal for celebrating the spring and summer seasons! Perfectly cooked tender orzo is all dressed up with fresh lemon juice, garlic, parmesan, and just the right amount of heavy cream to really send it over the top.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 277cal

Author Ashley Fehr

Ingredients

• 1 tablespoon salted butter
• 1½ cups uncooked orzo pasta (about 278 grams)
• 2 cloves garlic finely minced
• 2½ cups low sodium vegetable or chicken broth
• ½ teaspoon salt
• ¼ teaspoon fresh cracked black pepper
• ⅓ cup cream any kind — heavy cream will give richer flavor, light cream will be a bit thinner
• 2 tablespoons grated Parmesan
• 2 tablespoons fresh parsley
• Juice of 1 lemon

US Customary – Metric

Instructions

• Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast 1-2 minutes.
• Stir in the broth, salt and pepper.
• Bring to a boil, then reduce to medium-low, cover and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference (about 10 minutes). (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Add lemon juice gradually, tasting as you go, until the flavor is to your preference. Serve.

Video

Notes

Ingredients and Substitutions:

• Orzo: you could use another pasta here, but stick to the very small varieties for best results: alphabet, ditalini, etc. 
• Cream: any kind of cream will work here. The heavier the cream, the richer and thicker the sauce. You can also omit the cream for a non-creamy version of this lemon pasta, but you will likely need to add additional broth to compensate.
• Lemon: If you are looking for more lemony flavor, feel free to add some lemon zest to this recipe as well!

Storage:

Fridge: you can store this recipe in the fridge up to 4 days. To reheat, add a splash of broth, cream or water to keep it saucy.

Freezer: this recipe can be frozen. but keep in mind that pasta will have a softer texture after thawing that may not appeal to everyone. 

 

Nutrition

Serving: 194grams | Calories: 277cal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 372mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

The post One Pot Lemon Orzo pasta appeared first on The Recipe Rebel.

Parmesan Crusted Chicken is simple yet so very impressive! Tender, juicy chicken breasts are coated in the best parmesan crust and pan seared to perfection. Easy to make in less than 30 minutes and so satisfying!

If you have any more chicken breasts in the fridge, use them to make One Pan Tuscan Orzo with Chicken, Hawaiian Chicken or Baked Monterey Chicken.

Parmesan crusted chicken is just as delicious as it sounds. If you love the idea of perfectly cooked chicken breasts coated in a crisp parmesan coating, then good news! This is just the recipe for you.

It’s easy, cheesy, and so versatile when it comes to plating. There are a ton of different side dishes that pair well with this easy parmesan chicken recipe, like these Cheesy Make Ahead Mashed Potatoes, Broccoli Casserole or simple Roasted Potatoes and Carrots!

Scroll down for more serving suggestions to check out some of my favorites.

Oh, and the very best part? You’ll have this entree on the table in less than thirty minutes. That’s a huge win in my house, especially on crazy busy weeknights when everyone’s hungry!

Why we love this Parmesan Crusted Chicken:

• 30 minutes: Simple and satisfying!
• Simple ingredients: You might already have everything you need in your pantry right now. Your shopping list will be short if you do need to go to the store!
• Versatile: You can pair this chicken with a number of various side dishes. Or, chop it up and toss in in a wrap or on top of a salad or in a wrap. There are so many ways to get creative!

Parmesan Crusted Chicken Ingredients Needed:

• Chicken Breasts – I like to use 4 chicken breasts for this recipe. If yours are on the larger side, butterfly them so they’re not quite as thick.
• Eggs – These act as a binder for the other ingredients.
• Breadcrumbs – I love the crunch that breadcrumbs create! I use regular bread crumbs rather than Panko for a full coverage coating.
• Parmesan – Freshly grated right off the block is preferred for the best flavor and consistency.
• Flour – All-purpose flour helps give more substance to the coating.
• Seasonings – You’ll need paprika, Italian seasoning, salt and pepper.

How to Make Parmesan Crusted Chicken

This easy recipe has become a weeknight staple with my family! Scroll to the bottom of this page to find the recipe card with more detailed info.

• Pound the chicken so the breasts are all about the same thickness.
• Prepare your dredging stations. One bowl with seasoned flour, another with whisked eggs, and a third with breadcrumbs and parmesan.

• Dip the chicken breasts first in flour.
• Then, coat them with the whisked eggs.

• Coat the chicken breast in the parmesan/breadcrumb mixture.
• Cook the coated chicken breasts in a pan over medium heat for 4-5 minutes per side or until fully cooked (always use a meat thermometer to check!)

How to Store Parmesan Crusted Chicken

Let your chicken cool off prior to storing! Once cooled, you can keep leftover parmesan crusted chicken in an airtight container in the fridge for 3-4 days.

I recommend storing on paper towel to keep it from getting soggy, then reheating back in the pan, oven or in your air fryer.

Can I freeze parmesan crusted chicken?

Yes! You can easily freeze this recipe before or after cooking. 

To freeze before cooking, finish coating the chicken breasts and flash freeze for 1-2 hours on a sheet pan before freezing in a zip-top freezer bag. You can cook them right from frozen like you would other frozen, breaded chicken. Keep in mind that the air fryer or oven is best!

To freeze cooked chicken, first let it cool to room temperature. Then, flash freeze on a baking sheet for 1-2 hours or until firm. Place the chicken in a zip-top freezer bag and keep stored for up to 3 months. Reheat in the oven or air fryer.

Serving suggestions:

There are a TON of different side dishes to try with this chicken entree! Here are just a few of my favorites:

• Baked Cheese Risotto — I love the creamy and crunchy combo!
• Cheesy Baked Asparagus
• Instant Pot Mashed Potatoes — a classic pair!
• Roasted Green Beans

More Chicken Recipes You’ll Love

Winner winner, chicken dinner! Here are some of our favorite chicken dinner recipes:

• Baked Chicken Drumsticks — inexpensive and full of flavor!
• Boneless Air Fryer Chicken Thighs — SO juicy!
• Spinach Stuffed Chicken Breast — perfect for date night 😉
• Creamy Garlic Chicken — I could eat that sauce with a spoon!

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Parmesan Crusted Chicken Recipe

Parmesan Crusted Chicken is simple yet so very impressive! Tender, juicy chicken breasts are coated in the best parmesan crust and pan seared to perfection. Easy to make in less than 30 minutes and so satisfying!

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 386cal

Author Ashley Fehr

Ingredients

• 4 small boneless skinless chicken breasts (or 2 large, butterflied and split)
• ½ cup all purpose flour 65 grams
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper
• 2 large eggs
• ½ cup seasoned dry bread crumbs (60 grams)
• ½ cup finely shredded Parmesan cheese (40 grams)
• 2 tablespoons canola oil

US Customary – Metric

Instructions

• Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan to pound the thicker end of the chicken breasts until they are an even size from one end to the other (about ¼-⅓ inch)
• Gather 3 shallow dishes to bread your chicken.
• In another dish, stir together your flour, Italian seasoning, salt, paprika, and black pepper.
• In the second dish, whisk your eggs.
• In the third dish, combine your bread crumbs and ½ cup Parmesan cheese.
• Dip your chicken in the flour and shake off any excess. Coat the chicken in the egg, and then coat well in the bread crumb mixture, pressing so that it adheres well. Repeat with the remaining chicken.
• Heat a large pan over medium heat and add the oil.
• When the oil is hot, add the chicken breasts and cook for about 4 minutes per side, until golden. Flip and cook another 4-5 minutes on the other side, until golden and an internal temperature of 165 degrees F is reached.
• Remove from the pan and serve.

Video

Notes

Ingredient Notes:

This is a simple recipe with just a few key ingredients, so there are not a lot of substitutions I can offer. Try it! It’s delicious.

Freezing Instructions:

You can freeze this recipe before or after cooking. 

To freeze before, simply finish coating the chicken and flash freeze for 1-2 hours on a sheet pan before storing in a zip-top freezer bag. You can cook these right from frozen like you would other frozen, breaded chicken pieces — the air fryer or oven is best!

To freeze after cooking, cool to room temperature, then flash freeze on a baking sheet for 1-2 hours until firm. Place in a zip top freezer bag for up to 3 months. Reheat in the oven or air fryer.

Nutrition

Calories: 386cal | Carbohydrates: 24g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 165mg | Sodium: 771mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg

The post Parmesan Crusted Chicken appeared first on The Recipe Rebel.