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.

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

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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.

Get even more inspiration for dinner with 30+ Slow Cooker Recipes and 30+ Quick and Easy Dinner Ideas.

Winner winner chicken dinner! Here at The Recipe Rebel, we definitely don’t shy away from poultry.

Chicken is one of the easiest proteins to cook no matter which cut you use. Toss it in the Crockpot, Instant Pot, bake it in a casserole… It’s so versatile and always encourages creativity.

You can make it Italian, Chinese, or go all-American by deep frying it. When you’re working with chicken, the options are limitless!

That’s why I wanted to compile this list of some of my favorite chicken dinner ideas to help get you out of your repetitive dinner funk. Add any of these to your weeknight routine and enjoy!

Tips for Using Frozen Chicken

As a good rule of thumb to follow, it’s typically best to let your chicken slowly thaw in the fridge for a few hours prior to using. I like to take mine out the night before so that I am not rushed.

If you need to thaw some chicken in a hurry, the best and safest way to do that is to place it in a zip top bag and place in a bowl or sink full of cool water, changing the water every 30 minutes.

What’s the best cut of chicken to use?

That’s entirely up to you!

Boneless, skinless chick breasts are popular here because they’re easy to cook and have a milder flavor. Chicken thighs are dark meat and can have skin and bones, or be boneless and skinless.

There are also chicken wings, legs, and I’ve even included a recipe below for cooking a whole chicken. Ground chicken is great for meatballs, burgers and swapping for ground beef in a multitude of recipes.

No matter which cut of chicken is your favorite, it’s all pretty great. Chicken is considered to be one of the healthier proteins that’s incredibly versatile and budget friendly.

Chicken Dinner Ideas

Juicy Baked Chicken Breast

This Baked Chicken Breast comes out juicy and flavorful every time! With a simple spice rub and quick cook time, it's perfect for any night of the week!

Check out this recipe

Perfect Roast Chicken

How to make the perfect Roast Chicken, with a simple seasoning, golden crispy skin, and tender juicy chicken!

Check out this recipe

One Pan Tuscan Orzo with Chicken

This amazing One Pan Tuscan Orzo with Chicken recipe is perfect for making a healthy, filling, quick, and easy dinner the whole family will love on busy weeknights! 

Check out this recipe

The Best Oven-Fried Chicken

This easy Oven-Fried Chicken turns out perfectly crispy and juicy every time! The special seasoning blend tastes just like KFC, but it's made with wholesome ingredients in your own kitchen.

Check out this recipe

Chicken Alfredo Bake

This Chicken Alfredo Bake is an easy meal-prep and freezer friendly dinner option! Tender pasta and chicken are tossed in homemade Alfredo sauce, topped with cheese, then baked until hot and gooey.

Check out this recipe

Air Fryer Boneless Chicken Thighs

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

Check out this recipe

Chicken Noodle Casserole

This Chicken Noodle Casserole is a classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.

Check out this recipe

Slow Cooker Creamy Tomato Basil Chicken

This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe!

Check out this recipe

Crockpot Chicken Noodle Soup

This easy Crockpot Chicken Noodle Soup recipe is one of my favorite things to warm up with on a cold winter day! With juicy chicken, vegetables, and an aromatic mix of seasonings, it's a family favorite!

Check out this recipe

Sweet and Sour Chicken Recipe

This Sweet and Sour Chicken Recipe is a homemade version of a classic Chinese takeout dinner. This 30-minute dinner is made up of tender chicken smothered in homemade sweet and sour sauce!

Check out this recipe

Chicken Lettuce Wraps

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang's (if not better!) and you can have them any time you want from the comfort of your own home!

Check out this recipe

Juicy Instant Pot Chicken Breast

The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this is the perfect pressure cooker chicken breast!

Check out this recipe

White Bean Chicken Chili recipe

This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

Check out this recipe

Honey Garlic Chicken Thighs Sheet Pan Dinner

These Honey Garlic Chicken Thighs with Roasted Vegetables is an easy sheet pan dinner that the whole family will love! Sweet and savory and tangy and SO easy!

Check out this recipe

Chicken Pesto Pasta

This Chicken Pesto pasta is made in one pot and ready in 30 minutes! It’s an easy dinner idea that makes great lunches the next day! 

Check out this recipe

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!

Check out this recipe

White Lasagna Soup

This White Lasagna Soup is your favorite pasta bake in soup form! It's rich, creamy, and packed with tender chicken, veggies, and cheese!

Check out this recipe

Sun Dried Tomato Crockpot Chicken and Potatoes

This Crockpot Chicken and Potatoes is slow cooked in a broth flavored with sun dried tomatoes and Italian herbs. It's an easy crockpot meal that requires only 10 minutes prep!

Check out this recipe

One Pot Chicken Chow Mein

Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, this One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love!

Check out this recipe

Air Fryer Chicken Parmesan

This Air Fryer Chicken Parmesan is a classic comfort food made healthier in the air fryer. Breaded chicken is air fried until golden and crispy, then topped with your favorite tomato sauce and melted mozzarella cheese.

Check out this recipe

Chicken Rice Soup

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Check out this recipe

Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are an easy dinner idea, ready in 30 minutes with only one dirty pan!

Check out this recipe

Slow Cooker Chicken Breast

This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.

Check out this recipe

Maple Glazed Chicken Drumsticks

Maple Glazed chicken Drumsticks are a simple, 6-ingredient sweet and spicy meal that's perfect for summer grilling! They are always a big hit!

Check out this recipe

White Chicken Skillet Lasagna

This White Chicken Skillet Lasagna is made with SIX ingredients in ONE pot! It's creamy and hearty and the perfect comfort food.

Check out this recipe

Mango Salsa Chicken and Rice

This Mango Salsa Chicken and Rice is made with 6 ingredients, in ONE pot, and is packed with flavor! Just dump and simmer. With step by step recipe video.

Check out this recipe

Crockpot Tuscan Chicken

This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

Check out this recipe

Cajun Chicken Pasta

This Cajun Chicken Pasta is a quick and easy one-pan meal. Tender penne pasta is tossed in a spicy, creamy sauce and topped with juicy slices of chicken.

Check out this recipe

Baked Chicken Caprese

This Baked Chicken Caprese is an easy dinner recipe that comes together in less than 30 minutes! A simple balsamic sauce, roasted cherry tomatoes, juicy chicken breasts, and Mozzarella cheese.

Check out this recipe

One Pot Teriyaki Chicken, Rice and Vegetables

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that's ready in just 30 minutes or less! It's healthy, hearty, and just the perfect recipe for busy weeknights.

Check out this recipe

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is a completely made-from-scratch comfort food classic! It's packed with veggies and tender bites of chicken then layered with a fluffy homemade biscuit topping.

Check out this recipe

Hawaiian Chicken Recipe

This Hawaiian Chicken recipe is perfect for dinner on a busy weeknight for the whole family! Ready in just 30 minutes, with instructions on how to cook it on the grill or in the oven, you'll want to save this delicious chicken recipe for later!

Check out this recipe

Baked Tuscan Chicken Breast

This Baked Tuscan Chicken Breast is an easy meal ready in 30 minutes or less! With a creamy sauce that's perfect over pasta.

Check out this recipe

Chicken Quesadilla

This Chicken Quesadilla is the perfect kid and adult friendly meal! It's layered with juicy bites of chicken, melty cheese, and veggies!

Check out this recipe

Slow Cooker BBQ Chicken

This easy Slow Cooker BBQ Chicken is made with store bought barbecue sauce and a couple secret ingredients! Make it with chicken breasts or thighs.

Check out this recipe

Chicken Carbonara

This Chicken Carbonara is a luxurious pasta dinner that takes just 15 minutes to prep! Perfectly cooked spaghetti noodles are tossed with crispy bacon and tender chicken in a silky smooth cream sauce.

Check out this recipe

Chicken Pot Pie

This Chicken Pot Pie is made with homemade pie crust, a thick and creamy filling of chicken and vegetables and baked to golden perfection. The perfect comfort food dinner!

Check out this recipe

Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

Check out this recipe

Chicken Bacon Ranch Pasta

This Chicken Bacon Ranch Pasta is made with tender noodles, crispy bacon, and juicy chicken pieces tossed in a flavorful cream sauce.

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Chicken and Rice Bake

This Chicken and Rice Bake is the best one pot meal! It's healthy, loaded with flavor, and takes just 10 minutes to prep!

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The post 40 Chicken Dinner Ideas 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.

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.

These Chicken Casserole Recipes are all so comforting, easy, and family friendly! Whether you’re headed to a potluck or you’re planning tonight’s dinner, there are plenty of amazing casserole recipes here to choose from.

We love a good casserole recipe – especially when it features chicken! Chicken is one of those ingredients that can be dressed up a million different ways and still be delicious. These casseroles are all so different and SO good!

I’ll be honest… it was a bit of a challenge to compile this list. It feels so definitive and I find a new chicken casserole recipe to obsess over all the time!

With that being said, the recipes all mentioned here were selected because (in my humble opinion) they truly are the very best.

So the next time you have some chicken sitting in your fridge and you’re not sure what to do with it, circle back to this page and let me give you some delicious ideas!

Using Leftover Chicken

Do you have some leftover chicken breast in the fridge you’re just not sure what to do with? Toss it in a casserole! Chicken casseroles are perfect for using leftover baked chicken breast, store-bought rotisserie chicken or shredded chicken.

Learn how to make Instant Pot Shredded Chicken and Crockpot Shredded Chicken to cut down on prep time!

Freezing Chicken Casseroles

Be sure to check and see if any of the recipes listed have more specific rules when it comes to freezing them! Here’s a quick rundown of tips to keep in mind when freezing chicken casseroles:

• In most cases, pasta casseroles and casseroles with cooked potatoes and veggies will freeze perfectly.
• Some veggies will soften a lot after freezing and reheating, so you have to keep that in mind if you’re prepping your casserole for the freezer! Peppers aren’t my favorite out of the freezer. If they’re featured in a soup or chili, it’s fine, but recipes with large chunks really highlight the change in texture.
• Potatoes and pasta will change in texture after freezing, so whether or not you want to freeze these are up to you. When cooking pasta to freeze, always be sure to undercook it slightly and thaw before reheating.
• Let your frozen casserole slowly thaw in the fridge prior to reheating. I usually will remove the casserole from the freezer and pop it in the fridge in the morning, that way it’s ready to bake by dinner time. That way it won’t require as much time in the oven and will reheat more evenly.

Making Chicken Casseroles Ahead of Time

It’s always nice to have a chicken casserole waiting for you in your fridge! While all of these recipes have slightly different storage and reheating instructions, here are a few rules of thumb:

• If you’re refrigerating a cooked casserole, allow it fully cool to room temperature prior to storing.
• Most chicken casseroles can be assembled up to the point of baking. Instead of placing the casserole in the oven, store it in the fridge and pop it in the oven when you’re ready. They’ll stay good in the fridge for a day or two.

Chicken Casserole Recipes

Chicken Enchilada Casserole

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

Check out this recipe

Chicken Noodle Casserole

This Chicken Noodle Casserole is classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.

Check out this recipe

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is a completely made-from-scratch comfort food classic! It’s packed with veggies and tender bites of chicken then layered with a fluffy homemade biscuit topping.

Check out this recipe

Chicken Alfredo Bake

This Chicken Alfredo Bake is an easy meal-prep and freezer friendly dinner option! Tender pasta and chicken are tossed in homemade Alfredo sauce, topped with cheese, then baked until hot and gooey.

Check out this recipe

Healthier Creamy Chicken Spaghetti Bake

This Healthier Creamy Chicken Spaghetti Bake is a healthier version of a Pioneer Woman classic — homemade with no cream soups! It’s an easy make ahead and freezer friendly meal. Includes how to recipe video

Check out this recipe

7 Ingredient Chicken and Rice Bake

This easy Chicken and Rice Bake has just 7 ingredients and is so easy to customize! Get a healthy dinner on the table with minimal effort and maximum flavor.

Check out this recipe

Chicken and Stuffing Casserole (+Video)

Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!

Check out this recipe

King Ranch Chicken Casserole (No Canned Soup)

This made from scratch King Ranch Chicken Casserole has layers of chicken, tortillas, cheese, and a creamy sauce, with NO canned soups!

Check out this recipe

Dorito Casserole

This cheesy dorito casserole is loaded with chicken, Nacho Cheese Doritos, and loads of cheese! My husband and kids love this one!

Check out this recipe

BBQ Ranch Chicken Casserole

Easy pasta casserole loaded with chicken, tomatoes, corn, red onion, and lots of cheese! This chicken, cheesy goodness is baked with BBQ ranch sauce.

Check out this recipe

Jalapeno Popper Chicken Casserole

Jalapeno fans will love this Jalapeno Popper Chicken Casserole. It’s super creamy and in addition to bacon and chicken it also has pasta and lots of cheese.

Check out this recipe

Chicken Parmesan Casserole

Chicken Parmesan Casserole features the flavors and textures of classic chicken parmesan, but with less work as it’s converted into a easy, satisfying casserole ready in just 35 minutes.

Check out this recipe

Baked Teriyaki Chicken Casserole Recipe

Easy Baked Teriyaki Chicken Casserole recipe is a ONE POT chicken dinner that’s family friendly. Just stir together the ingredients and bake! The perfect meal!

Check out this recipe

Buffalo Chicken Casserole

No one can resist this easy Buffalo Chicken Casserole made with layers of seasoned potatoes, chicken, cheese, and bacon.

Check out this recipe

Chicken Divan

The best Chicken Divan recipe has rice, broccoli, chicken and a creamy curry sauce. It’s a healthier version and your family will LOVE it!

Check out this recipe

The post 15 Chicken Casserole Recipes appeared first on The Recipe Rebel.