A delectable twist on the usual spicy chicken dip with a nod to traditional Nashville hot chicken, this Nashville Hot Chicken Dip brings the heat and the flavor. With a creamy, tangy base, juicy chicken, zesty hot sauce and crunchy breadcrumbs, it's got all your favorite parts of Nashville hot chicken, in dip form!

Our favorite part? This Nashville Hot Chicken Dip is quick to prep in just 15 minutes, and you can serve it with almost any dipper, making it an appetizer everyone's sure to get fired up for. Serve it for game day or any party and it's bound to be a winner each and every time.

If you like this kicked up dip, be sure to try some of our other popular dip recipes. We love this sweet and spicy Pepper Jelly Cream Cheese Dip and our Easy Buffalo Chicken Dip is always a winner. Enjoy!

Why You'll Love This Recipe

• Twist On Traditional Nashville Hot Chicken. There's so much to love about Nashville hot chicken - the sweet, the spicy, and tender juicy chicken. This has all of that, in creamy dip form!
• Quick and Easy App. Made with just a handful of ingredients and things you probably already have in your pantry, this dip can be whipped up and ready to eat in a flash.
• Perfect Party Dip. Everyone loves a dip! And this one is a crowdpleaser for sure. With all the flavors and textures you want in a shareable app, this dip is perfect for any party, game day, or special occasion.
• Customizable for Spice. Make this dip as spicy or mild as you'd like - you can control the hot sauce and the spices. And mix it up with your dippers! Use a combination of chips, crackers, and fresh veggies.

Laura Ashley's Tip: To make this dip even easier, use rotisserie chicken that you shred and fold into the creamy mixture. It's my favorite store-bought shortcut.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cream Cheese: Creamy, rich and tangy, this is the base for any great dip.
• Sour Cream: Adds a nice tang and helps to create a nice light consistency for the dip.
• Mayonnaise: Creamy and also slightly tangy, this adds great base flavor for the dip.
• Hot Sauce or Nashville Hot Sauce: The hot sauce you use is really what makes this recipe. Sometimes it’s hard to find Nashville hot sauce in a bottle like Frank’s Nashville Hot Sauce or Honky Tonk. You can use Cholula or your favorite variety of hot sauce instead. If doing so, make sure to add hot honey to get that sweet and spicy balance.
• Cayenne Pepper and Smoked Paprika: Adds a little kick and smoky flavor to the dip.
• Garlic Powder and Onion Powder: Adds big, aromatic seasoning to the dip.
• Colby Jack Cheese: Mild in flavor with a great melty consistency, this is the perfect cheese for this dip.
• Chicken: Tender and juicy, use shredded rotisserie chicken, or cook your own!
• Bread Crumbs: Crushed cracker crumbs or panko breadcrumbs add a nice golden brown crunch to the top of the dip.
• Butter: Everything's better with butter! This helps the breadcrumbs to brown up nicely.
• Toppings: Pickles, Green Onions, Crispy Chicken, Honey or Hot Honey: Take 'em all or leave out the ones you don't prefer. Pickles are traditionally served with Nashville hot chicken, so we love serving things alongside of the dip, honey and hot honey add even more sweetness and spice, crispy chicken drives home the Nashville hot chicken flavor profile, and green onions are the perfect color to garnish on top.

Tools You'll Need

• 2 Quart Baking Dish or 9x9 Inch Baking Dish
• Measuring Cups and Spoons
• Hand Mixer
• Hand Held Rotary Grater or Counter-Top Rotary Grater

How To Make Nashville Hot Chicken Dip

1. Preheat oven to 350°F. Meanwhile, in a large mixing bowl, using an electric mixer or spatula, combine softened cream cheese, sour cream, mayonnaise, hot sauce, cayenne pepper, paprika, garlic powder, onion powder, and shredded Colby Jack cheese. Mix until well combined. 

2. Add chicken to the mixture, then mix until evenly dispersed. 

3. Spread the mixture evenly in a greased 9x9-inch or 2 quart baking dish.
4. In a small bowl, combine bread crumbs and butter. Sprinkle the mixture over the top of the dip.

5. Bake 20-25 minutes, until the dip is heated through and bubbly. Remove from the oven and let it cool slightly. Garnish as desired. Serve with tortilla chips, corn chip scoops, pretzel bites, crackers, or raw veggies.

Expert Tips

• Sauce Recommendation: Nashville hot chicken sauce is typically made from a combination of cayenne pepper, brown sugar, garlic powder, onion powder, and paprika. Sometimes it’s hard to find it in a bottle like Frank’s or Honky Tonk. You can use Cholula or your favorite variety of hot sauce instead. I would recommend adding the hot honey to get that sweet and spicy balance.
• Use Rotisserie Chicken. Store-bought shortcuts are your friend! Use shredded rotisserie chicken here - it's quick, easy and super flavorful.
• Adjust Consistency. Add more or less sour cream, mayo or cream cheese to get the dip to the thickness you'd like. You can also add a bit more or less chicken, too. Some people like a thinner dip, while others prefer a thick and hearty dip.
• Top With Something Cool. Get creative with your toppings. We named a few of our favorites above, but don't be afraid to top with cool, crunchy pickles or jalapenos for an extra kick, or even add another drizzle of sour cream.
• Soften Cream Cheese Quickly. If you forget to soften your cream cheese for easier mixing, just unwrap it and microwave it in 10 second intervals until soft to the touch.

Storage and Make Ahead Instructions

• Fridge: We'd be surprised if you have any leftovers of this addictive dip, but if you do, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through and melty on top.
• Make-Ahead: This is a great app to make in advance. Simply combine everything, store in the fridge, and hold off on adding the breadcrumbs until it's time to bake and serve.

FAQs

More Easy Dip Recipes

• Cream Cheese Onion Dip
• Chili Cheese Cream Cheese Dip
• Caramel Apple Dip
• Slow Cooker Buffalo Chicken Dip

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Nashville Hot Chicken Dip

This Nashville Hot Chicken Dip has all of the delicious flavors of traditional Nashville Hot chicken, in an irresistible dip. It's the perfect combination of spicy tender chicken with a buttery breadcrumb topping. It can be whipped up in minutes, making it the ideal party dip to serve for game day or any occasion.

Course Appetizer

Cuisine American

Keyword holidays, party

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 231kcal

Ingredients

• 8 ounces cream cheese softened
• ½ cup sour cream
• ½ cup mayonnaise
• ¼ cup hot sauce see note
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups shredded Colby Jack cheese divided
• 2 cups shredded cooked chicken
• ½ cup crushed buttery round crackers
• 2 tablespoons salted butter
• Optional toppings: chopped pickles, sliced green onions, crispy cooked chicken pieces, honey, and/or hot honey

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, using an electric mixer or spatula, combine softened cream cheese, sour cream, mayonnaise, hot sauce, cayenne pepper, paprika, garlic powder, onion powder, and shredded Colby Jack cheese. Mix until well combined. 
• Add chicken to the mixture, and mix until evenly dispersed. 
• Spread the mixture evenly in a greased 9x9-inch or 2 quart baking dish.
• In a small bowl, combine bread crumbs and butter. 
• Sprinkle the mixture over the top of the base. 
• Bake 20-25 minutes, or until the dip is heated through and bubbly.
• Remove from the oven and let it cool slightly. Garnish as desired. Serve with tortilla chips, corn chip scoops, pretzel bites, crackers, or raw veggies.

Video

Notes

Storage: 

• • Fridge: We'd be surprised if you have any leftovers of this addictive dip, but if you do, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through and melty on top.

• • Make-Ahead: This is a great app to make in advance. Simply combine everything, store in the fridge, and hold off on adding the breadcrumbs until it's time to bake and serve.

Tips: 

• • Sauce Recommendation: Nashville hot chicken sauce is typically made from a combination of cayenne pepper, brown sugar, garlic powder, onion powder, and paprika. Sometimes it’s hard to find it in a bottle like Frank’s or Honky Tonk. You can use Cholula or your favorite variety of hot sauce instead. I would recommend adding the hot honey to get that sweet and spicy balance.
  • Use Rotisserie Chicken. Store-bought shortcuts are your friend! Use shredded rotisserie chicken here - it's quick, easy and super flavorful.
  • Adjust Consistency. Add more or less sour cream, mayo or cream cheese to get the dip to the thickness you'd like. You can also add a bit more or less chicken, too. Some people like a thinner dip, while others prefer a thick and hearty dip.
  • Top With Something Cool. Get creative with your toppings. We named a few of our favorites above, but don't be afraid to top with cool, crunchy pickles or jalapenos for an extra kick, or even add another drizzle of sour cream.

•  

•  

Nutrition

Calories: 231kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 473mg | Potassium: 173mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 1mg

The post Nashville Hot Chicken Dip appeared first on Dinner in 321.

Crockpot recipes enter the weekly rotation once, if not twice, when the fall and winter months arrive. They're the wholesome, hearty, simple meals you want when the temperature starts to drop and you want comfort food vibes.

This Crockpot Chicken and Gravy is quick to prep with just 10 basic ingredients. What you serve it over up to you! We love having ours with stuffing because it gives the feels and flavors of the holidays.

My family loves to have this recipe multiple times over the winter months and it's perfect for making during a busy week or for a cozy meal on the weekends. It's one of those recipes that anyone can successfully make and really enjoy.

Along with my viral Crockpot Chicken and Noodles, this slow cooker chicken and gravy is another savory poultry dinner is sure to be a hit with your family! Once you give this dish a try, be sure to check out my Crockpot Tomato Basil Chicken, Easy Crockpot Teriyaki Chicken, and Crockpot Honey Garlic Chicken!

This is a staple at our house. Even my pickiest eaters love this! -Emily

I got this recipe with the holiday recipe card set which was beautiful. This one was very easy and so good. Even my picky son liked it. -Ashley

Why You'll Love this Recipe

• Simple and Quick. This chicken and gravy is just a few simple ingredients and takes less than 10 minutes prep before it spends the day becoming thick, juicy, and delicious.
• Versatile Side Options. This slow cooker meal pairs perfectly with the stuffing noted in this recipe. However, it's also incredible over mashed potatoes, light bread, or rice.
• Leftovers to Look Forward To. Like many crockpot meals, this dish tastes even better the next day as the flavors have had more time to meld together. So, you can look forward to delicious leftovers.
• Comfort Food. There's something inherently comforting about a hot, hearty meal like chicken and gravy. It's the kind of dish that warms you up from the inside, making it perfect for cold weather or when you're in need of some comfort.

Ingredients for Slow Cooker Chicken and Gravy

Scroll down for specific ingredient amounts in the recipe card.

• Chicken Gravy Mix: Serves as a thickening agent and creates a rich and smooth texture for the gravy.
• Condensed Cream of Chicken Soup: Acts as a base for the gravy. Its thick consistency helps in thickening the sauce, providing body and a smooth texture to the gravy.
• Seasonings: Garlic powder, paprika, salt, and black pepper, all enhance the flavor of the recipe.
• Boneless Skinless Chicken Breasts or Thighs: This slow cooker creamy chicken is perfect with the savory flavors of the seasonings and is a hearty dose of protein.
• Cream Cheese: Helps to thicken the gravy, adds a silky texture and richer flavor.
• Butter: Enhances the flavors by caramelizing the vegetables and adds a richness to the overall stuffing.
• Onion: Adds a sweet and savory flavor to the stuffing and a pleasant texture.
• Mushrooms: Brings an earthy, umami flavor to the stuffing and adds a unique texture, slightly chewy and meaty, making the stuffing more substantial.
• Chicken Broth: Provides moisture and savoriness to the stuffing.
• Herb Seasoned Stuffing: Pre-seasoned dried bread crumbs that provides structure and texture to the stuffing. It absorbs the flavors of the liquids and vegetables.

Tools You'll Need

• Crockpot
• Whisk
• Large Skillet
• Spatula/Stirring Spoon
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to make Crockpot Chicken and Gravy

Chicken and Gravy

1. To a Crockpot, combine water or chicken broth, gravy mix, condensed cream of chicken soup, garlic powder, paprika, salt, and pepper.

2. Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 

3. Remove the chicken and split into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes, then whisk until blended well. Gently fold the chicken back into the gravy. 

4. Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing (Optional)

1. Melt butter in a large saucepan on medium-high. Add chopped onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.

2. Add chicken broth and water, and bring to a boil.

3. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Tips and Variations

• You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.
• Use any boneless, skinless cut of chicken that you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
• If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie for another shortcut. 
  • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken. Add the cream cheese. After 10 minutes, whisk until blended. Fold in the cooked chicken. Once heated through, serve over your desired side dish.
• If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
  • 1 cup All-Purpose Flour, ¼ cup Chicken Bouillon Powder, ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Storage and Freezing

After cooking, allow the chicken and gravy to cool down to room temperature before storing it in the refrigerator or freezer. Store in an airtight container in the refrigerator up to 3-4 days.

This recipe can be stored in the freezer up to 2-3 months. Add the cooled leftovers or portioned out quantities in freezer-safe containers. 

When you're ready to enjoy the dish again, thaw in the refrigerator overnight. Reheat in a saucepan on the stove over low to medium heat or in the microwave until it reaches an internal temperature of at least 165°F.

What to serve with Crockpot Chicken

Along with your Chicken and Gravy and stuffing, mashed potatoes, or noodles, a vegetable side dish is an excellent addition! Some great options to include are:

• Crispy Green Beans
• Garlic Broccoli and Mushrooms
• Gremolata Green Beans
• Simple Side Salad
• Whole Roasted Honey Carrots

Frequently Asked Questions

More Crockpot Recipes

• Crockpot Barbecue Beef
• Crockpot Sweet and Spicy Chicken
• Crockpot Pork Roast
• Crockpot Chicken Gnocchi Soup

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Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy is just a few simple ingredients and takes 10 minutes to prep. It’s incredible served over stuffing or mashed potatoes!

Course Main Course

Cuisine American

Keyword chicken, crockpot

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 355kcal

Ingredients

Chicken and Gravy

• 1 ½ cup water or chicken broth
• 1.67 ounce packet chicken gravy mix
• 10.5 ounce can condensed cream of chicken soup or homemade - see tips and substitutions
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2-2 ½ pounds boneless skinless chicken breasts or thighs
• 8 ounces ⅓-less fat cream cheese cubed

Stuffing

• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 2 cups chicken broth
• ½ cup water
• 12 ounces herb seasoned stuffing

Instructions

Chicken and Gravy

• To a Crockpot, combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper.
• Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 
• Remove the chicken and cut into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes. Once cooked, whisk until blended well. Gently fold the chicken back into the gravy. 
• Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing

• Melt butter in a large saucepan on medium-high. Add onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.
• Add chicken broth and water, and bring to a boil. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Video

Notes

Tips and Substitutions

• • You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.

• • You can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.

• • If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

• • For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut. 
    • • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken.
      • Add the cream cheese. After 10 minutes, whisk until blended.
    • • Fold in the cooked chicken. Once heated through, serve over your desired side dish.
  • If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
    • 1 cup All-Purpose Flour
    • ¼ cup Chicken Bouillon Powder
    • ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 926mg | Potassium: 852mg | Fiber: 2g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

The post Crockpot Chicken and Gravy appeared first on Dinner in 321.

Oh a meatball sub, it's just so delicious in every bite. That's why we had to make a casserole version of one of our favorite sandwiches. It truly is one of the best casseroles we've made to date!

This Meatball Sub Casserole is built like a lasagna just with meatballs, marinara, cheese, and slices of Italian bread. It bakes up into the most delicious, melt-in-your mouth layers of Italian comfort.

We kept it simple in our recipe, but you can also add whatever meatball sub ingredients you like - other cheeses, red chili flakes, olives, spinach, the options are endless!

With this meatball casserole ready in under an hour, you can have a fun yet hearty meal on the table in no time. And guess what? The leftovers are even better too!

If you love a great casserole recipe, we happen to have several that have gone viral. Try our Reuben Casserole, Chicken and Swiss Casserole, and Frito Taco Casserole.

Why You'll Love this Recipe

• Easy to prepare using frozen meatballs. Use frozen or homemade, your choice. We often love to use leftover meatballs in this recipe.
• Only 10 ingredients. It's a simple shopping list for a recipe that can feed the family for a few days!
• Great for kids and adults alike. Every member of the family will be a fan of this casserole, it's hard to go wrong here with tender meatballs and gooey cheese.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Italian loaf or French bread loaf: The bread that structures the meatball bake. Either Italian or French bread works great.
• Cream cheese (regular or ⅓-less fat): Spread on the inside of the bread to create that custardy texture with the melted cheese in each bite.
• Mayonnaise (regular or light): Adds creaminess to the casserole.
• Italian seasoning: Gives an herby, seasoned flavor in every bite.
• Garlic powder or fresh garlic cloves: Infuses each bite with nice garlic flavor.
• Seasoning salt blend: A mixture of paprika, garlic powder, onion powder, and salt. Boosts the flavors of each ingredient. Livia’s Seasoning Salt is my go-to blend.
• Mozzarella cheese slices: The cheese is the best part, gives it that gooey and melty quality.
• Meatballs: Use frozen for ease or fresh too if you have time. See my meatball options section for all the great variations you can use!
• Marinara sauce: Buy the best brand you can, the freshest tomato flavor is ideal.
• Shredded parmesan cheese: Gives a salty, cheese quality that's perfect for meatball casserole.

How to Make Meatball Sub Casserole

1. Preheat oven to 350°F.
2. Arrange the Italian bread slices in a single layer in the bottom of a 13"x9" baking dish.

3. Drizzle or spritz the bread slices with the olive oil, ensuring they are lightly coated. Bake for 5-7 minutes.
4. In a medium bowl, combine cream cheese, mayonnaise, Italian seasoning, garlic powder, and seasoning salt. Mix until smooth and well combined.

5. Spread the cream cheese mixture evenly over the toasted bread slices.

6. Place 6 of the mozzarella cheese slices in an even layer on the cream cheese mixture.
7. In a large bowl, coat meatballs in the marinara sauce. Arrange the meatballs evenly over the cheese slices.

8. Sprinkle Parmesan cheese evenly over the top, then add the last 6 slices of mozzarella in an even layer.

9. Bake 30-35 minutes, or until the cheese is melted and bubbly and meatballs reach a minimum internal temperature of 165°F.
10. Slice and serve as you would a lasagna, making sure each portion has plenty of meatballs, sauce, and cheesy goodness. Add additional parmesan cheese on top, if desired.

Meatball Options

Fresh or frozen, it's up to you! Store-bought are totally fine if it's a busy weeknight and you need to get dinner on the table fast. Frozen meatball bags come in SO many sizes, shapes, and types of meat. Beef, pork, chicken, turkey, meatless, Italian, spicy, mild...it's up to you. Around 20-30 meatballs works nicely.

My FAVORITE homemade meatball recipe to make ahead of time and then use in this dish is from my Homemade Spaghettios and Meatballs recipe. Make and bake the meatballs just as that recipe says, then proceed with this recipe as written.

Pro Tips

• Toast the bread before building the subs. This is crucial to giving the casserole the right structure in every bite.
• Make it spicy. Add red chili flakes or diced Calabrian chilies for a bit of heat!
• Add more cheese. You can also use provolone if desired for a twist on the mozzarella theme, or use a mix of both!

Storage

Store any leftovers in the fridge in an airtight container for up to 5 days. Reheat in the oven for the best consistency. This helps the bread toast again and not become to soggy.

We don't recommend freezing this casserole as it can compromise the texture of the bread.

You can make this bake ahead of time but not too far in advance. We recommend only 4 hours before baking and serving. This prevents the bread from becoming soggy.

FAQs

More Delicious Casserole Recipes

• Chicken and Swiss Casserole
• Cheesy Broccoli Chicken and Rice Casserole
• Poppy Seed Chicken Casserole
• French Onion Hashbrown Casserole

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Meatball Sub Casserole

This Meatball Sub Casserole is simple to prepare using store-bought meatballs and marinara for a hearty weeknight dinner in less than an hour. Customize the filling with your favorite sub fillings. It's one of those casseroles that's perfect for a potluck because everyone will love it.

Course Main Course

Cuisine American, Italian

Keyword beef, pork, turkey

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 10 servings

Ingredients

• 12.5 ounce Italian loaf or French bread loaf sliced into 10 1-inch slices
• 1 tablespoon olive oil
• 8 ounces cream cheese regular or ⅓-less fat, softened
• ½ cup mayonnaise regular or light
• ¼ teaspoon Italian seasoning
• ¼ teaspoon garlic powder or 1-2 minced garlic cloves
• ¼ teaspoon seasoning salt blend or ⅛-1/4 teaspoon salt
• 8 ounces mozzarella cheese slices about 12 slices, divided
• 18-24 ounces meatballs about 20-30 meatballs (see note)
• 24 ounce jar marinara sauce
• ¼ cup shredded parmesan cheese more for garnish

Instructions

• Preheat oven to 350°F.
• Arrange the Italian bread slices in a single layer in the bottom of a 13"x9" baking dish.
• Drizzle or spritz the bread slices with the olive oil, ensuring they are lightly coated. Bake for 5-7 minutes.
• In a medium bowl, combine cream cheese, mayonnaise, Italian seasoning, garlic powder, and seasoning salt. Mix until smooth and well combined.
• Spread the cream cheese mixture evenly over the toasted bread slices.
• Place 6 of the mozzarella cheese slices in an even layer on the cream cheese mixture.
• In a large bowl, coat meatballs in the marinara sauce. Arrange the meatballs evenly over the cheese slices.
• Sprinkle Parmesan cheese evenly over the top, then add the last 6 slices of mozzarella in an even layer.
• Bake 30-35 minutes, or until the cheese is melted and bubbly and meatballs reach a minimum internal temperature of 165°F.
• Slice and serve as you would a lasagna, making sure each portion has plenty of meatballs, sauce, and cheesy goodness. Add additional parmesan cheese on top, if desired.

Video

Notes

Meatball Options

Fresh or frozen, it's up to you! Store-bought are totally fine if it's a busy weeknight and you need to get dinner on the table fast. Frozen meatball bags come in SO many sizes, shapes, and types of meat. Beef, pork, chicken, turkey, meatless, Italian, spicy, mild...it's up to you. Around 20-30 meatballs works nicely.

My FAVORITE homemade meatball recipe to make ahead of time and then use in this dish is from my Homemade Spaghettios and Meatballs recipe. Make and bake the meatballs just as that recipe says, then proceed with this recipe as written.

Pro Tips

• Toast the bread before building the subs. This is crucial to giving the casserole the right structure in every bite.
• Make it spicy. Add red chili flakes or diced Calabrian chilies for a bit of heat!
• Add more cheese. You can also use provolone if desired for a twist on the mozzarella theme, or use a mix of both!

Storage

Store any leftovers in the fridge in an airtight container for up to 5 days. Reheat in the oven for the best consistency. This helps the bread toast again and not become to soggy.

We don't recommend freezing this casserole as it can compromise the texture of the bread.

You can make this bake ahead of time but not too far in advance. We recommend only 4 hours before baking and serving. This prevents the bread from becoming soggy.

The post Meatball Sub Casserole appeared first on Dinner in 321.

At over 22 million views and countless 5 star reviews, this cozy weeknight casserole has been one of my most popular recipes. This perfect weeknight casserole is so easy to make, all of the ingredients are mixed together in one baking dish--it's truly easy dinner perfection!

Plus it uses just 8 staple ingredients, many of which you probably have in your pantry. This broccoli cheese and rice casserole with chicken is a total meal prep dream. It can also be made in advance and frozen for a quick weeknight meal solution too.

After the success of my Queso Chicken and Rice, I was excited to try this new version by switching up just a few of the ingredients. Broccoli + cheese and chicken + rice = Cheesy Chicken Broccoli Rice Casserole was born! It's simple, quick-to-make, and pure comfort food!

If you love an easy casserole recipe, we have so many for you to try! Cheesy Ham and Potato Casserole, Tuna Noodle Casserole, and Tater Tot Taco Casserole are all fan favorites too!

Why You'll Like This Recipe

• Minimal Prep Easy Recipe: Other than the dish you season your chicken on, this whole cheesy casserole can be mixed up in the dish you bake it in!
• Comfort Food Win: An easy casserole recipe is always a great go-to when you're craving comfort food. This blend of flavorful rice, chicken, broccoli, and cheese will hit the spot!
• Simple Ingredients: The convenience of pre-seasoned rice, canned condensed cream of chicken soup, and broth makes this a quick to assemble meal. You can also use homemade substitutions as noted under "Tips and Substitutions."

Made this for dinner. My kids ate it up! Protein and vegetables all in one dish...yes please! - Janelle

I can honestly attest to the fact that everything I make from Laura is hands down a 10/10! This Cheesy Broccoli Chicken and Rice Casserole is no exception! Easy to fix and a crowd pleaser! I 100% trust your recipes!! -Janet

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Knorr Cheddar Broccoli Rice Sides: A pre-seasoned cheesy rice blend that serves as the primary carbohydrate and a filling component.
• Chicken Broth: Adds moisture to the casserole, preventing it from being too dry. The broth also infuses additional flavor.
• Cream of Chicken: Acts as a binding and flavorful element. The condensed soup not only adds creaminess but also helps bring all the ingredients together.
• Frozen Chopped Broccoli: Adds a vibrant green color, a fresh and slightly crisp texture, and a nutritious component to the casserole.
• Cheddar Cheese: Shredded cheddar cheese adds a rich and cheesy flavor to the casserole. Cheddar cheese also contributes to the creaminess of the dish when melted. Mild, medium or sharp cheddar cheese as well as Colby or Colby Jack work great!
• Chicken: Provides a protein-rich element to the casserole, making it more hearty and delicious!
• Garlic Powder: Provides depth and savory notes to the casserole.

Tools You’ll Need

• 13"x9" Baking Dish
• Cheese Grater
• Measuring Cups and Spoons

How to Make Cheesy Broccoli Chicken and Rice Casserole

1. The beauty of this recipe is that you can mix everything directly in the baking dish! Combine both rice packets, broth, cream of chicken, water, some cheese, and broccoli in your pan.

2. MAKE SURE your chicken is not thicker than ½-inch. Thicker than this can yield undercooked meat at the end of the bake time. Filet or cut the thighs or breasts into cubes if necessary. Season the meat on both sides with salt, pepper, and garlic powder. Nestle the seasoned protein into the rice in one even layer. Sprinkle the remaining cheese evenly on top.

3. TIGHTLY cover the dish with aluminum foil. This is important so that the steam doesn’t escape. Bake the casserole at 350°F for 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and the top is slightly browned. 

What Goes With Chicken Broccoli Cheese and Rice Casserole

Adding a colorful side dish is ideal for this delicious casserole. The wholesome, rich flavors of the rice and cheese go perfectly with fresh vegetables. Some yummy sides to serve it with are:

• Glazed Carrots
• Easy Cooked Vegetables
• Garlic Green Beans
• Grilled Veggie Kabobs
• Green Bean Salad

Tips and Substitutions

• Lock in the Steam: It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.
• Par-Cooked the Chicken: Searing the meat first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.
• Pre-Cooked Chicken: You can also make this using cooked leftover chicken or rotisserie chicken. Simply use 2 ½-3 cups of protein, increase the water from ½ cup to 1 cup (or broth), either microwave the frozen broccoli 5 minutes or substitute with fresh broccoli, and adjust the bake time to 30-35 minutes. The rice will still be tender with this cooking method.
• Chicken Cut Success: Swap thighs for chicken breasts or tenders if you prefer white meat. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time. If your meat needs additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.
• Don’t Prepare The Rice Beforehand : Whichever chicken cut you choose or whether it's with the pre-cooked, pre-seared, or raw cooking method chosen, the rice will cook in a minimum cook time of 30 minutes.
• Homemade Cream of Chicken: You can substitute cream of chicken Campbell's soup with this homemade version:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• Knorr Rice Substitute: You can substitute rice packets with 1 ¼ cups rinsed long-grain white rice or 1 cup brown rice. You might want to add seasonings such as salt, garlic and/or onion powder. The packets also boost the cheesy flavor, so consider adding more cheddar cheese or parmesan cheese.

Storing Cheesy Rice Broccoli Chicken Casserole

Refrigeration: Allow the casserole to cool to room temperature before storing. Transfer to an air tight storage container. Store in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to decline.

Freezing: Ensure that the casserole is completely cooled before freezing. Use a freezer-safe, airtight container or heavy-duty aluminum foil to wrap the casserole. The casserole can be stored in the freezer for up to 2-3 months.

Reheating: If the casserole is frozen, thaw it in the refrigerator overnight before reheating. This ensures more even reheating. Reheat the casserole in a preheated oven (covered with foil to prevent drying) at 350°F for 20-30 minutes or in the microwave. Ensure it reaches an internal temperature of 165°F (74°C).

Frequently Asked Questions

More Casserole Recipes Like This

• Cheesy Chicken and Rice
• Queso Chicken and Rice
• Southwest Queso Chicken and Rice
• French Onion Chicken and Rice

Print

Easy Cheesy Broccoli Chicken and Rice Casserole

With just 10 minutes to prep and 1 dish to clean, this quick Cheesy Broccoli Chicken and Rice Casserole is a comforting, easy dinner using just 8 simple pantry ingredients. It's perfect for a busy weeknight all year round.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 Servings

Calories 430kcal

Ingredients

• 2 5.7 ounce packages Knorr Cheddar Broccoli Rice Sides
• 14.5 ounces chicken broth regular or low-sodium
• 10.5 ounces cream of chicken soup regular or low-sodium
• ½ cup water
• 10 ounce box frozen chopped broccoli thawed
• 2 cups shredded cheddar cheese divided
• 2 ½-3 pounds boneless skinless chicken thighs or breasts ½-inch thick pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

• Preheat the oven to 350°F.
• To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, soup, water, broccoli and ½ cup of the cheese.
• Season chicken on both sides with salt, pepper and garlic powder. Place the chicken into the rice mixture.
• Sprinkle cheese on top.
• Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes or until slightly brown and bubbling at the edges.

Notes

Tips and Substitutions

• • Lock in the Steam: It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.

• • Par-Cooked the Chicken: Searing the meat first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.

• • Pre-Cooked Chicken: You can also make this using cooked leftover chicken or rotisserie chicken. Simply use 2 ½-3 cups of protein, increase the water from ½ cup to 1 cup (or broth), either microwave the frozen broccoli 5 minutes or substitute with fresh broccoli, and adjust the bake time to 30-35 minutes. The rice will still be tender with this cooking method.

• • Chicken Cut Success: Swap thighs for chicken breasts or tenders if you prefer white meat. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time. If your meat needs additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.

• • Don’t Prepare The Rice Beforehand : Whichever chicken cut you choose or whether it's with the pre-cooked, pre-seared, or raw cooking method chosen, the rice will cook in a minimum cook time of 30 minutes.

• • Homemade Cream of Chicken: You can substitute cream of chicken Campbell's soup with this homemade version:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

• • Knorr Rice Substitute: You can substitute rice packets with 1 ¼ cups rinsed long-grain white rice or 1 cup brown rice. You might want to add seasonings such as salt, garlic and/or onion powder. The packets also boost the cheesy flavor, so consider adding more cheddar cheese or parmesan cheese.

Storage: 

Refrigeration: Allow the casserole to cool to room temperature before storing. Transfer to an air tight storage container. Store in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to decline.

Freezing: Ensure that the casserole is completely cooled before freezing. Use a freezer-safe, airtight container or heavy-duty aluminum foil to wrap the casserole. The casserole can be stored in the freezer for up to 2-3 months.

Reheating: If the casserole is frozen, thaw it in the refrigerator overnight before reheating. This ensures more even reheating. Reheat the casserole in a preheated oven (covered with foil to prevent drying) at 350°F for 20-30 minutes or in the microwave. Ensure it reaches an internal temperature of 165°F (74°C).

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g

The post Cheesy Broccoli Chicken and Rice Casserole appeared first on Dinner in 321.

Crock Pot Chicken Spaghetti is a mealtime staple recipe in our house. It's one of those recipes that's easy to put together with pantry ingredients and a couple of fresh items from the store.

What we love about this recipe is that it's simple to prepare in just 20 minutes, even kids can get involved in prepping this one! It's truly that simple and foolproof to make. Serve it on it's own, or add a delicious side dish recipe to round out a whole meal.

We love Slow Cooker Meals, they're truly the type of recipe we are always dreaming about for dinner. Try our Crockpot Pizza Casserole, Crock Pot Sloppy Joes, and Crock Pot Beef and Noodles.

Why You'll Love this Recipe

• Easy Weeknight Supper. On a busy week when you want a comforting homemade meal, look no further than crock pot chicken spaghetti. It's prepped in 20 minutes and the slow cooker does the rest of the work for you.
• Perfect for meal prepping. Make the sauce in advance and store in the fridge or freezer to reheat easily. Boil the noodles when you're ready to serve, and a delicious meal is prepared almost instantly!
• Customize to your liking. Add more veggies to the sauce, use a different noodle, or try a different protein like turkey or ham. You can't go wrong!

Laura Ashley's Tip: My secret ingredient in this recipe is cream cheese. It makes the cheesy sauce extra creamy and smooth, perfect for coating spaghetti noodles.

Can you make Pasta in the Slow Cooker?

Yes, you can! It's great with certain recipes, like lasagna, but in the case of this spaghetti chicken in the crock pot, we boil it separately. Why? You have more control over the cook time of the noodles and can make them perfectly al dente.

Ingredients

• Condensed cream of chicken soup regular or low-sodium: Gives a comforting richness to the sauce.
• Condensed cream of mushroom soup regular or low-sodium: Adds a nice vegetable creaminess in each bite. You can use store-bought in a pinch or make my homemade recipe.
• Rotel (diced tomatoes and green chilies): Gives a nice tomato and chile flavor.
• Chicken broth or water: Keeps the sauce silky smooth and adds a warm flavor.
• Seasoning salt or salt and black pepper: Seasoning salt is great, but if you don't have it on hand, salt and pepper are just fine. Livia’s Seasoning Salt is my go-to blend.
• Garlic powder: Infuses with sweet garlic flavor.
• Onion powder: Adds hints of onion flavor in every bite.
• Dried parsley flakes: Gives fresh pop of green and fresh herb flavors.
• Smoked paprika: Adds a smokiness as well as brightness to the sauce.
• Boneless skinless chicken breasts or thighs: Use a combination or your favorite cut here. The slow cooker cooks them perfectly so they're moist and juicy.
• Onion: Feel free to add for additional onion flavor or you can omit.
• Green bell pepper: I love to add this for a fresh veggie flair, but you can also omit if desired.
• Shredded Colby jack cheese: The best cheese to use for this pasta recipe, so melty and gooey.
• Cream cheese cubed, regular or reduced-fat: The secret ingredient to making the sauce extra silky smooth.
• Spaghetti: The pasta for the recipe, you can use any noodle shape you like as well.

How to Make Crockpot Chicken Spaghetti

1. To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.

2. Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

3. Inside the Crockpot, shred the chicken using two forks.

4. Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.

5. While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
6. Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
7. Fold the drained spaghetti in the Crockpot mixture.

8. Serve and garnish with parsley or parmesan cheese, if desired.

Pro Tips for Recipe Success

• Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
• Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
• Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
• Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Substitutions and Variations

• Try a different cheese. Use a melting cheese here, you could also use Velveeta instead of cream cheese, and fontina or gouda for the Colby jack.
• Swap the protein. Turkey or ham would also be delicious for this recipe too. Ground chicken would also work, just be sure to cook it on the stovetop before placing into the slow cooker.
• Add more veggies. You can add carrots, broccoli, even peas to this sauce as well if you want to boost the veggies!
• Use more herbs. Fresh thyme and parsley are nice in the sauce or to garnish.

Storage and Make Ahead Instructions

It's so easy to store this chicken spaghetti either in the fridge or the freezer, so you can eat it later in the week or have a quick dinner to reheat during a busy week.

• Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.
• Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

What to Serve with Crock Pot Chicken Spaghetti

We have so many recommendations! While this cheesy chicken pasta can be served by itself as a meal, you can also add some side dishes to round everything out. Here are some suggestions:

• Gremolata Asparagus
• Green Bean and Tomato Salad
• Garlicky Green Beans
• House Salad

Frequently Asked Questions

More Slow Cooker Recipes

• Slow Cooker Pork Chops with Apples
• Slow Cooker Pork Roast
• Slow Cooker Green Chicken Chili
• Crockpot Chicken and Noodles

Print

Crock Pot Chicken Spaghetti Recipe

The Crock Pot Chicken Spaghetti Recipe is the most comforting weeknight dinner recipe that's prepped from start to finish in just 20 minutes. Delicious any time of the year, it's a meal that's guaranteed to be a family favorite and may even end up on your meal prep rotation.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 463kcal

Ingredients

• 1 can condensed cream of chicken soup regular or low-sodium
• 1 can condensed cream of mushroom soup regular or low-sodium
• 10 ounce can Rotel (diced tomatoes and green chilies)
• 1 cup chicken broth or water
• 1 teaspoon seasoning salt or salt and black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley flakes
• 1 teaspoon smoked paprika
• 1 ½-2 pounds boneless skinless chicken breasts or thighs
• 1 small onion chopped, optional
• 1 green bell pepper chopped, optional
• 8 ounces shredded Colby jack cheese
• 4 ounces cream cheese cubed, regular or reduced-fat
• 12 ounces spaghetti

Instructions

• To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.
• Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• Inside the Crockpot, shred the chicken using two forks.
• Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.
• While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
• Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
• Fold the drained spaghetti in the Crockpot mixture.
• Serve and garnish with parsley or parmesan cheese, if desired.

Video

Notes

Storage

• • Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.

• • Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

Tips 

• Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
• Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
• Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
• Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Nutrition

Calories: 463kcal | Carbohydrates: 41g | Protein: 35g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1265mg | Potassium: 632mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 2mg

The post Crock Pot Chicken Spaghetti Recipe appeared first on Dinner in 321.

Remember the days of cafeteria lunches where a simple bowl of noodles could make everything better? Creamy Cafeteria noodles are the epitome of comfort food, offering a creamy, savory bite that’s both easy to make and incredibly satisfying.

Taking less than 20 minutes to make with just 5 simple ingredients, this simple side dish is one your kids and your significant other will be asking for on a regular basis. It's sure to become a family favorite!

Shelf-stable noodles are great to keep on hand in the pantry for dinner recipes like this or for my Lazy Lasagna or Tuna Noodle Casserole!

Why You'll Like This Recipe

• Quick and Easy Recipe: With just a few simple ingredients and minimal prep, this cafeteria noodles recipe comes together in no time.
• Comforting and Nostalgic: The creamy, buttery noodles are reminiscent of classic cafeteria fare, perfect for when you're craving something familiar and cozy.
• Budget-Friendly: Made with pantry staples, these chicken flavored noodles are easy on the wallet while still delivering big on flavor.
• Kid-Friendly: The mild, creamy flavors are a hit with kids and adults alike. Even the pickiest eater will love these!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Chicken Broth or Chicken Stock: Provides a savory base and enhances the chicken flavor in the dish.
• Zero Salt Chicken Bouillon: Adds concentrated chicken flavor without the extra sodium, allowing you to control the saltiness of the dish. You can also opt to use a bouillon cube.
• Condensed Cream of Chicken Soup: This thick, creamy soup adds richness and body to the noodles, creating a comforting, velvety sauce.
• Egg Noodles: The perfect pasta for this dish, egg noodles cook quickly and have a tender, chewy texture that soaks up the creamy sauce beautifully.
• Salted Butter: Adds richness and a buttery flavor that ties all the ingredients together.
• Parsley (dried or fresh), optional: Provides a hint of color and mild herb flavor, making the dish feel a bit more elevated.

Tools You'll Need

• Large Skillet 
• Liquid Measuring Cup
• Measuring Cups and Spoons

How to Make Cafeteria Noodles

1. In a large pot over medium-high heat, whisk together broth or stock, chicken bouillon, and condensed cream of chicken soup until fully incorporated and smooth. Bring to a boil.

2. Add egg noodles, stirring to coat them in the broth mixture. Reduce to medium heat and let the noodles cook, stirring occasionally, until tender, about 10-12 minutes.

3. Once the noodles are cooked, stir in salted butter until melted and the sauce is smooth and creamy. Season with salt and black pepper or white pepper to taste.

4. If desired, stir in dried or fresh parsley. Serve hot!

Expert Tips and Substitutions

• Broth Options: For a richer flavor, you can use homemade chicken broth or substitute with vegetable broth if you prefer. You can also use chicken stock.
• Soup Options: You can opt to use a different flavor variety of cream soups like cream of mushroom soup or cream of celery soup. You can also make homemade version of cream of chicken condensed soup by following this recipe:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Add Protein: Stir in cooked, shredded chicken or turkey to make this a more filling main dish.
• Vegetable Boost: Add frozen peas, cooked carrots, or sautéed mushrooms for extra texture and nutrition.
• Creamy Variations: Mix in a dollop of sour cream or a handful of shredded cheese for an even creamier texture.

What to Serve with Cafeteria Noodles

Cafeteria noodles are a versatile and the perfect side dish to pair with a variety of recipes. Here are some great side dishes to complement your noodles:

• House Salad (Outback Copycat)
• Easy Cooked Vegetables
• Garlicky Green Beans
• Garlic Broccoli and Mushrooms

Some excellent main course options to go with these creamy flavorful noodles are:

• Easy Slow Cooker Pork Roast
• Salmon Cakes (4 Ingredient Salmon Patties)
• Slow Cooker Barbecue Chicken Legs
• Oven Roasted Chicken Drumsticks
• Pork Bites and Gravy

Storage

Store leftovers in an air-tight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or bit of milk to loosen the sauce if needed.

While noodles can become soft after freezing, this dish can be frozen in a freezer-safe, airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Frequently Asked Questions

More Comforting Noodle Recipes

• Crockpot Chicken and Noodles
• Chicken Garlic Parmesan Pasta
• Crock Pot Beef and Noodles
• Lemon Pasta Salad

Print

Cafeteria Noodles

If you’re craving something warm, simple, and undeniably comforting, Cafeteria Noodles are the way to go. With just a 5 pantry staples, you can whip up this nostalgic dish in no time.

Course Side Dish

Cuisine American

Keyword pasta

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 245kcal

Ingredients

• 4 cups chicken broth or chicken stock
• 1 tablespoon zero salt chicken bouillon or 1 chicken bouillon cube
• 10.5 ounce can condensed cream of chicken soup low-sodium or regular
• 12 ounces egg noodles
• 4 tablespoons salted butter
• 1 teaspoon dried parsley optional
• Salt and Black Pepper to taste

Instructions

• In a large pot over medium-high heat, whisk together broth or stock, chicken bouillon, and condensed cream of chicken soup until fully incorporated and smooth. Bring to a boil.
• Add egg noodles, stirring to coat them in the broth mixture. Reduce the heat to medium and let the noodles cook, stirring occasionally, until tender, about 10-12 minutes.
• Once the noodles are cooked, stir in salted butter until melted and the sauce is smooth and creamy.
• If desired, stir in dried or fresh parsley. Serve hot!

Video

Notes

Expert Tips and Substitutions:

• • Broth Options: For a richer flavor, you can use homemade chicken broth or substitute with vegetable broth if you prefer. You can also use chicken stock.

• • Soup Options: You can opt to use a different flavor variety of cream soups like cream of mushroom soup or cream of celery soup. You can also make homemade version of cream of chicken condensed soup by following this recipe:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)

• • Add Protein: Stir in cooked, shredded chicken or turkey to make this a more filling main dish.

• • Vegetable Boost: Add frozen peas, cooked carrots, or sautéed mushrooms for extra texture and nutrition.

• • Creamy Variations: Mix in a dollop of sour cream or a handful of shredded cheese for an even creamier texture.

Storage: 

Store leftovers in an air-tight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or bit of milk to loosen the sauce if needed.

While noodles can become soft after freezing, this dish can be frozen in a freezer-safe, airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

Calories: 245kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 613mg | Potassium: 352mg | Fiber: 2g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg

The post Cafeteria Noodles appeared first on Dinner in 321.

Like my easy oven baked easy buffalo chicken dip, this Slow Cooker Buffalo Chicken Dip is low in carbohydrates, high in protein, and addictively delicious! Using pre-cooked chicken makes it quick and easy to make, just 10 minutes of prep time. It can be accompanied by lots of dipping options and is excellent to bring to any potluck, tailgate, or barbecue.

Whether you're hosting a game day gathering or just craving something comforting and flavorful, this buffalo chicken dip in the slow cooker will be a hit and will get rave reviews! No leftovers guaranteed!

Need more delicious game time appetizer inspiration the entire party will love? Check out my Pepper Jelly Cream Cheese Dip, BBQ Chicken Sliders, and Crockpot White Queso!

Why You'll Like this Recipe

• Effortless Preparation. Using simple ingredients, the slow cooker does most of the work for you, freeing up your time to focus on other tasks or simply entertain and socialize.
• Crowd Favorite. The combination of spicy buffalo sauce and creamy cheese is a classic that’s always a hit, whether at a Super Bowl party, Sunday game day, or a family gathering.
• Versatile. You can customize the heat level and tweak ingredients in slow-cooker buffalo chicken dip to fit your preferences or dietary needs.
• Perfect Party Appetizer. Slow cooker chicken buffalo dip is easy to make ahead and store, making it a convenient option for busy days. It'll be one of your go-to appetizers!

Ingredients for Crockpot Buffalo Chicken Dip

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cream Cheese: Acts as the creamy base, giving the dip its rich texture while balancing out the spiciness of the buffalo sauce.
• Pepper Jack Cheese: Adds a mild heat and a smooth, melty texture. Half of it melts into the dip, and the other half is sprinkled on top for an extra cheesy finish.
• Sharp Cheddar Cheese: Provides a sharp, tangy flavor that complements the creaminess of the other cheeses. Like the pepper jack, it's used both inside the dip and on top.
• Buffalo Wing Sauce: The star of the show, giving the dip its signature spicy kick. You can adjust the amount to control the heat level. The great Frank's Redhot is my personal recommendation. Nashville hot wings sauce varieties can work as well.
• Ranch Dressing: Adds a tangy, herby flavor while also helping to smooth out the buffalo sauce's heat.
• Shredded Cooked Chicken: The hearty, protein-packed component that makes this dip satisfying and substantial. The shredded chicken absorbs the flavors of the sauce and cheese, ensuring every bite is flavorful.
• Optional Dippers and Toppings: Tortilla Chips, Toasted Baguette Slices, Green Onions, Potato Chips, Blue Cheese Crumbles, Sour Cream, and Fresh Veggies like Cucumber, Carrots, and Celery Sticks

Tools You'll Need

• 6 Quart or Larger Crockpot
• Measuring Cups and Spoons
• Hand Mixer
• Hand Held Rotary Grater or Counter-Top Rotary Grater

How to Make Slow Cooker Buffalo Chicken Dip

1. To a crockpot, add cream cheese, ¾ cup of each cheese, buffalo sauce, and ranch. Blend with a hand mixer until well combined. 

2. Fold in cooked chicken. Once combined, clean the sides of the crockpot with a spatula, and spread in an even layer.

3. Cover and cook on low heat for 2-3 hours or on high heat for 1-2 hours.
4. Stir until well-mixed. Sprinkle the remaining cheeses on top. Cover and cook an additional 15 minutes or until the cheese is melted.

5. Serve garnished as desired with dippers on the side.

EXPERT TIPS AND SUBSTITUTIONS

• Prep the Cheese Correctly. The cream cheese needs to be at room temperature for ideal blending. Regular or light cream cheese both work great as well.
  • Packaged pre-shredded or freshly shredded cheeses both work in this dish. However, pre-shredded cheese has additives that help keep it from clumping. This does impact its ability to melt and meld with the other ingredients as well.
• Adjusting the Spice. If you prefer a milder dip, use less buffalo sauce or opt for a milder version. You can also increase the ranch dressing to mellow out the heat.
  • Add hot sauce, spicy buffalo sauce, spicy ranch, cayenne pepper, chopped fresh jalapeños or diced canned jalapeños if you want a spicier dip.
• Make it Healthier. Use light cream cheese, light ranch dressing, and reduced-fat cheeses to cut down on calories without sacrificing flavor.
• Add Some Extra Flavor. Stir in some minced garlic or onion powder for added depth. A dash of Worcestershire sauce can also enhance the umami flavors.
• Substitute the Chicken. Use rotisserie chicken, leftover chicken, or drained, canned chicken for easy prep. You can also substitute cooked turkey or even shredded pork for a different twist.
• Make it Vegetarian. Swap the chicken for a plant-based protein like shredded jackfruit or chickpeas.
• Garnish Options. This dip is beautiful with sliced green onions, fresh or canned jalapeños, or crumbled blue cheese on top. Warning: blue cheese is loved or hated, so you might want to check with guests for preferences. Crumbled, cooked bacon on top adds a great smoky flavor and textural addition!
• Bake it Instead: You can also follow my Easy Buffalo Chicken Dip oven-baked version.

Storage and Freezing

Allow the crockpot buffalo chicken dip to cool to room temperature before storing to prevent condensation. Transfer to an airtight container or cover the dish tightly with plastic wrap. Place the container in the refrigerator.

Consume the leftover buffalo chicken dip within 3-4 days for optimal freshness and flavor. Leftover dip is great as a spread on sandwiches or wraps. You can also mix it into cooked pasta for a quick buffalo chicken pasta bake.

You can freeze the leftover dip as well in an airtight container for up to 2 months. Thaw on the counter for a couple of hours then reheat in the microwave or on the stovetop.

Frequently Asked Questions

More Party Appetizer Hits

• Taco Cups
• 4-Ingredient Guacamole
• Homemade Pimento Cheese
• Colored Deviled Eggs

Print

Slow Cooker Buffalo Chicken Dip

This easy Slow Cooker Buffalo Chicken Dip is the ultimate crowd-pleaser. It's utterly irresistible and perfect for any occasion!

Course Appetizer

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 cups

Calories 152kcal

Ingredients

• 8 oz ⅓ less-fat or regular cream cheese softened
• 1 cup shredded pepper jack cheese divided
• 1 cup shredded medium or sharp cheddar cheese divided
• ½ cup buffalo sauce
• ½ cup light or regular ranch dressing
• 2 ½ cups shredded cooked chicken
• Garnish Options: sliced green onions, bleu cheese crumbles, crispy fried onions
• Dippers: tortilla chips, corn chips, raw vegetables (celery, carrots)

Instructions

• To a crockpot, add cream cheese, ¾ cup of each cheese, buffalo sauce, and ranch. Blend with a hand mixer until well combined. 
• Fold in cooked chicken. Once combined, clean the sides of the crockpot with a spatula, and spread in an even layer.
• Cover and cook on low heat for 2-3 hours or on high heat for 1-2 hours.
• Stir until well-mixed. Sprinkle the remaining cheeses on top. Cover and cook an additional 15 minutes or until the cheese is melted.
• Serve garnished as desired with dippers on the side.

Video

Notes

EXPERT TIPS AND SUBSTITUTIONS

• Cheese Tips: The cream cheese needs to be at room temperature for ideal blending. Regular or light cream cheese both work great as well. Packaged pre-shredded or freshly shredded cheeses both work in this dish. However, pre-shredded cheese has additives that help keep it from clumping. This does impact its ability to melt and meld with the other ingredients as well.
• Adjusting the Spice: If you prefer a milder dip, use less buffalo sauce or opt for a milder version. You can also increase the ranch dressing to mellow out the heat. Add hot sauce, spicy buffalo sauce, spicy ranch, cayenne pepper, chopped fresh jalapeños or diced canned jalapeños if you want a spicier dip.
• Make it Healthier: Use light cream cheese, light ranch dressing, and reduced-fat cheeses to cut down on calories without sacrificing flavor.
• Add Some Extra Flavor: Stir in some minced garlic or onion powder for added depth. A dash of Worcestershire sauce can also enhance the umami flavors.
• Substitute the Chicken: Use rotisserie chicken, leftover chicken, or drained, canned chicken for easy prep. You can also substitute cooked turkey or even shredded pork for a different twist.
• Make it Vegetarian: Swap the chicken for a plant-based protein like shredded jackfruit or chickpeas.
• Garnish Options: This dip is beautiful with sliced green onions, fresh or canned jalapeños, or crumbled blue cheese on top. Warning: blue cheese is loved or hated, so you might want to check with guests for preferences. Crumbled, cooked bacon on top adds a great smoky flavor and textural addition!

Nutrition

Calories: 152kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 453mg | Potassium: 101mg | Sugar: 1g | Vitamin A: 215IU | Calcium: 128mg | Iron: 0.4mg

The post Slow Cooker Buffalo Chicken Dip appeared first on Dinner in 321.

Let me begin by saying, I'm a true expert when it comes to Chicken and Dumplings in the Dutch oven. The recipe in my family has been passed down for three generations and counting! That means this recipe has been made more times than I can even count.

No matter what time of year it is, we always say you can't go wrong with making chicken and dumplings. I learned to make this from my grandma and the best part is, it's truly so simple. In fact, it uses less than 10 ingredients, many of which are already in your pantry!

If you want to wow your family and friends, nothing shows your love or pro chef skills more than whipping up this recipe! If you’re looking to make more comfort food recipes, we also love our Chicken and Swiss Casserole, Slow Cooker Country Ribs, and French Onion Chicken and Rice Bake.

Why You'll Love this Recipe

• Heartwarming family favorite. This truly is a recipe the whole family will love and you'll make countless times over the year.
• Less than 10 ingredients. We keep it simple with having an affordable and easy grocery list of ingredients. Many of these are already found in your pantry at home!
• Foolproof recipe for beginner cooks. If you're looking for a recipe with restaurant-quality flavor that you can make at home, then this is the recipe for you! It's so easy to make.

Laura Ashley's Secret Tip: Now the key to making our recipe so dang good, is we use a whole chicken. There are a lot of recipes out there that don't do this, but we find it enhances the richness of flavor in the broth and creates the most tender, moist meat.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

We keep it easy for you! The ingredient list is short and sweet, just as it should be!

For the Chicken:

• Whole chicken: Yes, this is the best option and usually the most affordable too! Look for one that's 5-6-pounds.
• Regular or low-sodium chicken broth: Whichever you prefer, we will also season the dish as we cook too.
• Garlic powder: Infuses the broth with garlic sweetness.
• Flaky poultry seasoning: Buy this and you'll use it all the time. It's your go-to spice mix to season chicken and take the flavor up a notch.

For the Dumplings:

• Self-rising flour: Part of the base of the dumpling dough. This is flour that already has baking powder and salt in it. If you don't have it, for every 1 cup a recipe calls for, mix 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon fine salt.
• All-purpose flour: Also used in the base of the dumplings to balance the leaving agent in the self rising flour.
• Salted butter: The fat that binds the dumpling dough together.
• Milk: The liquid that hydrates the dumpling dough and also gives it a rich flavor.
• Cornmeal: This is optional, but used to dust on top of the dumplings before they're cooked in the broth. It adds a nice texture as well as hint of sweet corn flavor.

Tools You'll Need

• Stockpot or Dutch Oven with Lid
• Mixing Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Baker's Mat, optional
• Rolling Pin, optional
• Pastry Cutter, optional

How to Make Dutch Oven Chicken and Dumplings

1. To a large stockpot on medium-high heat, add chicken, broth, water, and seasonings. Add enough water to nearly cover the chicken. Bring to a boil, then lower the temperature to medium-low. Cover and simmer 1 hour. 

2. Carefully transfer the cooked chicken to a bowl. 
3. For the dumplings, in a bowl, whisk together the flours.
4. Grate butter into the flour and toss until coated.

5. Make a well in the center and add milk. Fold the ingredients until it forms a cohesive dough ball. If it seems too dry and won’t combine, add additional milk.

6. Turn the dough onto a floured surface. Roll to an ¼ inch thickness.

7. Using a butter knife or pizza cutter, cut into your desired size squares. Optional step, sprinkle cornmeal on top of the dough and gently pat.

8. Bring the broth back to a boil. Drop the dumplings in one-by-one. Once they’ve all been added, bring the mixture back to a boil. Lower the heat to low and simmer until the dumplings have cooked and the mixture has thickened, about 10 minutes. 

9. Pull apart the chicken, and add your desired amount to the pot. Add additional salt and pepper to taste. See “Pro Tips” for thickening suggestions, if desired.

Pro Tips

• Use a whole chicken. This is the classic Southern way (coming from a true Southern cook). Poaching the whole chicken makes the broth an even richer flavor and also yields the most tender, juicy meat.
• Make your own self-rising flour. If you don't have this at home, it's simple to make!
  • For every 1 cup self-rising flour a recipe calls for, you can combine 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon fine salt.
• Keep the butter cold. Just like biscuits, you will want to grate the butter on a cheese grater. This will yield the most tender dumplings out there!
• Don't over knead the dumpling dough. Just mix until the dough nicely comes together. If you over knead the dough, then this will result in tough and chewy dumplings.
• Use cornmeal to prevent the dough from sticking. If you make your dumplings in advance, be sure to sprinkle them with cornmeal to prevent them from sticking to each other. Then refrigerate the dumplings laying flat on a baking sheet in the fridge and loosely covered in plastic wrap until ready to cook.
• If you want to thicken chicken chicken and dumplings, you can:
  • Use a Slurry: Mix 1-2 tablespoons of cornstarch or flour with 1-2 tablespoons cold water and stir it into the simmering broth.
  • Add Cream: Stir in some heavy cream to give the dish a thicker consistency.
  • Mash Some Dumplings: Break apart a few dumplings and stir them into the broth to naturally thicken it.

Storage & Make Ahead Instructions

Chicken and dumplings is best served immediately. If you want to store leftovers in the fridge, we recommend that you cool to room temperature and store up to 5 days. When you’re ready to reheat, you can stir in additional chicken broth to thin out the mixture, if needed. Reheat in a saucepan slowly on the stovetop or stirring in short intervals in the microwave.

It's easy to make grandma's chicken and dumplings in advance too. Simply make the chicken soup mixture and store in the fridge. Assemble the dumplings and place the raw dumplings on a parchment-lined baking sheet. Cover them loosely in plastic and refrigerate until ready to make and serve.

Substitutions and Variations

• Add some dried or fresh herbs. If you want to jazz up the flavors, simply add fresh or dried thyme as well as rosemary. Parsley and even a hint of oregano would be delicious too. We've also made a version with smoked paprika for a fun twist.
• Use some veggies. You can add chopped onion, celery, and carrot to the chicken and dumplings. Frozen corn or peas would be wonderful too.
• Swap the whole chicken for a cut up chicken. If you would rather have the chicken already cut into pieces, you can buy a broken down chicken at the store. It works just the same.

Frequently Asked Questions

More Easy Chicken Recipes

• Poppy Seed Chicken Casserole
• Alice Springs Chicken (Outback Copycat)
• Crockpot Chicken and Noodles
• Baked Fried Chicken

Print

Dutch Oven Chicken and Dumplings

With less than 10 ingredients, you can make the best Dutch Oven Chicken and Dumplings just like grandma used to make. This is a guaranteed favorite dinner recipe that's so comforting for any time of the year.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18 servings

Calories 321kcal

Ingredients

• 5-6 pound whole chicken
• 8 cups regular or low-sodium chicken broth
• 1-2 cups water
• 1-2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon flaky poultry seasoning optional
• 2 cups self-rising flour
• 1 cup all-purpose flour
• ¼ cup cold salted butter
• 1 cup milk
• ¼ cup cornmeal optional

Instructions

• To a large stockpot on medium-high heat, add chicken, broth, water, and seasonings. Add enough water to nearly cover the chicken. Bring to a boil, then lower the temperature to medium-low. Cover and simmer 1 hour. 
• Carefully transfer the cooked chicken to a bowl. 
• For the dumplings, in a bowl, whisk together the flours.
• Grate butter into the flour and toss until coated.
• Make a well in the center and add milk. Fold the ingredients until it forms a cohesive dough ball. If it seems too dry and won’t combine, add additional milk.
• Turn the dough onto a floured surface. Roll to an ¼ inch thickness.
• Using a butter knife or pizza cutter, cut into your desired size squares. Optional step, sprinkle cornmeal on top of the dough and gently pat.
• Bring the broth back to a boil. Drop the dumplings in one-by-one. Once they’ve all been added, bring the mixture back to a boil. Lower the heat to low and simmer until the dumplings have cooked and the mixture has thickened, about 10 minutes. 
• Pull apart the chicken, and add your desired amount to the pot. Add additional salt and pepper to taste. See “Pro Tips” for thickening suggestions, if desired.

Video

Notes

Storage: 

• Chicken and dumplings is best served immediately. If you want to store leftovers in the fridge, we recommend that you cool to room temperature and store up to 5 days. When you’re ready to reheat, you can stir in additional chicken broth to thin out the mixture, if needed. Reheat in a saucepan slowly on the stovetop or stirring in short intervals in the microwave.

• It's easy to make grandma's chicken and dumplings in advance too. Simply make the chicken soup mixture and store in the fridge. Assemble the dumplings and place the raw dumplings on a parchment-lined baking sheet. Cover them loosely in plastic and refrigerate until ready to make and serve.

Pro Tips: 

• • Use a whole chicken. This is the classic Southern way (coming from a true Southern cook). Poaching the whole chicken makes the broth an even richer flavor and also yields the most tender, juicy meat.

• • Make your own self-rising flour. If you don't have this at home, it's simple to make!
    • • For every 1 cup self-rising flour a recipe calls for, you can combine 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon fine salt.

• • Keep the butter cold. Just like biscuits, you will want to grate the butter on a cheese grater. This will yield the most tender dumplings out there!

• • Don't over knead the dumpling dough. Just mix until the dough nicely comes together. If you over knead the dough, then this will result in tough and chewy dumplings.

• • Use cornmeal to prevent the dough from sticking. If you make your dumplings in advance, be sure to sprinkle them with cornmeal to prevent them from sticking to each other. Then refrigerate the dumplings laying flat on a baking sheet in the fridge and loosely covered in plastic wrap until ready to cook.
  • If you want to thicken chicken chicken and dumplings, you can:
    • Use a Slurry: Mix 1-2 tablespoons of cornstarch or flour with 1-2 tablespoons cold water and stir it into the simmering broth.
    • Add Cream: Stir in some heavy cream to give the dish a thicker consistency.
    • Mash Some Dumplings: Break apart a few dumplings and stir them into the broth to naturally thicken it.

Nutrition

Calories: 321kcal | Carbohydrates: 30g | Protein: 21g | Fat: 13g

The post Dutch Oven Chicken and Dumplings appeared first on Dinner in 321.

When it comes to making a casserole, we are pros! This is one of those classic chicken casserole recipes that my mom made growing up pretty much every month of the year. With just a handful of pantry ingredients and 15 minutes of prep time, this heartwarming dinner is ready in about an hour.

My family adores this recipe, it's one of their weeknight favorites from over the years. It's a great beginner dinner recipe since it's truly foolproof. The hearty stuffing paired with the tender moist chicken, and melty Swiss cheese makes for the best bite.

Our best tip when it comes to making this casserole is to prep and assemble it in advance for busy weeks - it's such an easy dinner. You can also freeze this and reheat at a later date. It's a meal prep dream!

If you love a casserole, don't worry we have you covered. Try out our famous Sloppy Joe Cornbread Casserole, Old Fashioned Squash Casserole, or Poppyseed Chicken Casserole.

Why You'll Love this Recipe

• 15 Minutes to Prep. With just a few minutes of hands-on prep time, you can have dinner in the oven in pretty much no time. Forget takeout and make this Chicken Swiss Casserole!
• Freezes Beautifully. If you want to meal prep this recipe, you're in luck, it's the best for that. Wrap it tightly in plastic wrap and freeze for up to 2 months.
• Use homemade chicken or rotisserie chicken for ease. Make this recipe simple by using leftover roasted chicken or buying a rotisserie chicken from the store. How easy is that!

Laura Ashley's Tip: The chicken stays so moist in this casserole since it's layered on the bottom with the sauce on top. The stuffing is tender on the inside and crispy on the outside, the ideal texture!

Ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Pulled or cubed cooked chicken: Cook your own chicken or use a rotisserie chicken for easy prep. White or dark meat are both delicious in this casserole.
• Swiss cheese slices: Makes for the melty goodness in each bite.
• Condensed cream of chicken soup: Buy this soup or make your own easily! You can also use my cream of mushroom soup too.
• Mayonnaise: Adds creaminess to the casserole to keep it from drying out.
• Whole Milk: Use your favorite dairy here, we love whole milk best. The milk keeps everything moist and juicy.
• Garlic powder: Infuses each bite with nice garlic flavor.
• Onion powder: Adds the savory onions sweetness to the chicken and stuffing.
• Flaky poultry seasoning: Seasons the chicken and prevents the bake from being bland.
• Seasoned stuffing: Easy from the box stuffing mix keeps this recipe too simple.
• Shredded parmesan cheese: A saltier cheese than Swiss, it adds that extra zing in each bite.
• Salted butter: Gives a richness to the ingredients and also helps keep things moist.

Tools You’ll Need

• 13"x9" Baking Dish
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater

How to Make Chicken and Swiss Casserole

1. Preheat oven to 375°F. Grease a 13x9 baking dish with butter or non-stick cooking spray.
2. Place the chicken in an even layer in the prepared pan.

3. Lay Swiss cheese slices on top of the chicken.

4. In a large bowl, mix together the cream of chicken soup, milk, mayonnaise, flaky poultry seasoning, garlic powder, onion powder, salt and black pepper until well combined. Pour the mixture evenly over the chicken and cheese.

5. Pour the mixture evenly over the chicken and cheese.

6. In a medium bowl, mix the stuffing, shredded Parmesan cheese, and melted butter until the crumbs are evenly coated. Sprinkle this mixture over the top of the casserole.

7. Bake 30-35 minutes, or until the cheese is bubbling and the topping is golden brown. Garnish with fresh parsley, if desired.

Expert Tips

• Layer the casserole correctly. Be sure to layer the ingredients correctly. The chicken is on the bottom to keep it moist and juicy throughout baking.
• Try adding fresh herbs! Fresh chopped thyme or rosemary are both so delicious in this bake.
• Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. This recipe yields the equivalent to a 10.5 ounce can:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• For a quick weeknight prep, use rotisserie chicken. This is a no brainer pro tip, it keeps the prep time to 15 minutes and is so delicious.

Storage & Make Ahead Instructions

This recipe is a dream when it comes to storage and making ahead. Freeze it for ease or assemble it in advance for a busy week or dinner for a crowd.

For the Fridge: place leftovers in an airtight container and refrigerate for up to four days.

For the Freezer: place in an freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Make Ahead Instructions. Layer the ingredients in the baking dish and store in the fridge before baking right before serving. If reheating leftovers, simply microwave or warm in the oven for a few minutes until hot.

What to Serve with Swiss Chicken Casserole

You can serve Chicken and Swiss Casserole with no sides but it also pairs well with a great side salad or vegetable dish. Some of our favorites include, Garlicky Green Beans, House Salad, Italian Roasted Potatoes, and Glazed Brussels Sprouts.

FAQs

Print

Chicken and Swiss Casserole

This Chicken and Swiss Casserole is the ultimate comfort food recipe that takes just 15 minutes to prep. Make this ahead of time during busy weeks or freeze to serve at a later date, it truly is the easiest recipe to add to your easy dinner recipe rotation!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 8 servings

Calories 395kcal

Ingredients

• 4 cups pulled or cubed cooked chicken white or dark meat
• 8 ounces Swiss cheese slices
• 1 10.5 ounce can condensed cream of chicken soup
• ½ cup milk
• ½ cup mayonnaise
• 1 teaspoon flaky poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½-1 teaspoon salt or amount as desired
• ¼-1/2 teaspoon black pepper or amount as desired
• 6 ounce box seasoned stuffing
• ¼ cup shredded parmesan cheese
• 4 tablespoons melted salted butter
• Garnish: chopped parsley optional

Instructions

• Preheat oven to 375°F. Grease a 13x9 baking dish with butter or non-stick cooking spray.
• Place the chicken in an even layer in the prepared pan.
• Lay Swiss cheese slices on top of the chicken.
• In a large bowl, mix together the cream of chicken soup, milk, mayonnaise, flaky poultry seasoning, garlic powder, onion powder, salt and black pepper until well combined. Pour the mixture evenly over the chicken and cheese.
• In a medium bowl, mix the stuffing, shredded Parmesan cheese, and melted butter until the crumbs are evenly coated. Sprinkle this mixture over the top of the casserole.
• Bake 30-35 minutes, or until the cheese is bubbling and the topping is golden brown. Garnish with fresh parsley, if desired.

Video

Notes

Expert Tips

• • Layer the casserole correctly. Be sure to layer the ingredients correctly. The chicken is on the bottom to keep it moist and juicy throughout baking.

• • Try adding fresh herbs! Fresh chopped thyme or rosemary are both so delicious in this bake.

• • Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. This recipe yields the equivalent to a 10.5 ounce can:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

• • For a quick weeknight prep, use rotisserie chicken. This is a no brainer pro tip, it keeps the prep time to 15 minutes and is so delicious.

Storage & Make Ahead Instructions

This recipe is a dream when it comes to storage and making ahead. Freeze it for ease or assemble it in advance for a busy week or dinner for a crowd.

For the Fridge: place leftovers in an airtight container and refrigerate for up to four days.

For the Freezer: place in an freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Make Ahead Instructions.Make Ahead Instructions. Layer the ingredients in the baking dish and store in the fridge before baking right before serving. If reheating leftovers, simply microwave or warm in the oven for a few minutes until hot.

Nutrition

Calories: 395kcal | Carbohydrates: 12g | Protein: 33g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 707mg | Potassium: 509mg | Fiber: 1g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 0.1mg | Calcium: 331mg | Iron: 1mg

The post Chicken and Swiss Casserole appeared first on Dinner in 321.

Just about any dish with queso in the name is a winner, and this dish is one FOR SURE! Mixed together in one dish and a hands-off entrée for dinner, this Queso Chicken and Rice masterpiece will quickly capture your heart. If you love this recipe, you'll have to try my Southwestern Queso Chicken and Rice with smoky flair!

Whenever my friends need a quick dinner recipe that the whole family will love, I send them this queso chicken recipe. With just seven ingredients, this casserole is ready to eat in just one hour with almost no preparation time! It's an oven-baked recipe loaded with savory flavors, quick to prepare, and super delicious!

When I serve this chicken rice and queso, I am always sure to make my Easy Pico de Gallo and Homemade Guacamole to serve on the side. I love making a Mexican-inspired meal, and I have so many other recipes I hope you try. My 4 Ingredient Taco Cups, Crockpot Pork Carnitas, and Fajita Nachos are just a few of my faves!

Why You’ll Like This Recipe

• Easy Dinner Recipe: This chicken cheesy goodness is easy to make with just a few simple ingredients!
• One Pan Meal: While it bakes, you can take care of other tasks on the to-do list!
• One Hour Dinner: Dinner is ready in one hour with less than ten minutes of prep.
• High Protein: It’s full of protein and amazing flavor!
• For Queso Lovers: It has Queso…say no more! I promise, it'll be a family favorite!

Ingredients in Queso Chicken and Rice

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Knorr Mexican Rice: A mix that makes cooking dinner convenient and delicious! It has a mouthwatering blend of flavors!
• Chicken Broth: It’s essential to have the right liquid to rice ratio for even cooking.
• Pace Picante Sauce: Boasts a tangy and slightly sweet taste. It’s typically smoother and more liquid compared to chunky salsas and resembles a tomato-based sauce rather than a chunky condiment.
• Taco Seasoning: A ready-made blend or homemade blend both work great!
• Chicken: Boneless, skinless thighs or breasts add a boost of protein and great flavor to this queso chicken. It’s important to ensure it is prepped as noted in the recipe for even cooking.
• Mexican-Blend Cheese: Mexican blend cheese is used in a variety of Mexican and Tex-Mex dishes. It's often a blend of Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheeses
• Queso Blanco Dip: A deliciously creamy and savory queso dip that serves as the “icing on the cake” for this incredible queso chicken and rice recipe! My homemade version is amazing!

Tools You’ll Need

• 13”x9” Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Queso Chicken and Rice

1. While the oven is preheating to 350°F, season the chicken on both sides with taco seasoning. Also, make sure the chicken is not thicker than ½ inch. Thicker chicken pieces will take longer to bake.
2. In the baking dish, whisk together both rice packets, broth, salsa, and water.

4. Nestle the seasoned chicken into the rice in one even layer. Sprinkle the cheese evenly on top. TIGHTLY cover the dish with aluminum foil. This is important so that the steam doesn’t escape.

5. Bake for 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and the top is slightly browned.

6. Remove the dish from the oven, and drizzle warmed queso on top.

Pro Tips and Substitutions

• Chicken Tips: Dark meat or white meat both work for the queso chicken and rice:
  • If chicken tenderloins are used, they will likely only need a total cooking time of 50 minutes covered plus 10 minutes uncovered.
  • Boneless chicken breasts or thighs will need the 1 hour covered plus 10-15 minutes uncovered. If your chicken breast or thigh is thicker than ½-inch, flatten it with a mallet or cut them in half horizontally. The USDA-safe internal temperature for chicken is 165°F.
• To Sear or Not to Sear: If you want to sear the seasoned chicken first, go ahead! Searing the chicken will give it a bit of caramelized flavor. Heat oil in a large skillet over medium high heat and sear 1-2 minutes per side. Adjust the covered oven cook time to 35 to 45 minutes.
• Extra Flavor Options: This casserole is full of flavor, but a few additional ingredients you can add for extra flavor are minced garlic, sautéed chopped bell peppers, green chiles, and sautéed chopped yellow onions.
• Homemade Taco Seasoning: If you prefer a homemade taco seasoning, here is a substitute: 1 tablespoon chili powder, ½ tablespoon cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon black pepper.
• Optional Toppings: A squeeze of fresh lime juice adds a pop of flavor. Fresh cilantro also adds great color and freshness! Extra cheese, sour cream, diced red onion, tortilla chips, and pretty much any of your favorite taco toppings would be an excellent addition!

What to Serve with Baked Mexican Chicken

There are lots of side dish ideas to go with this incredible Mexican rice casserole. A veggie is great to lighten things up. This Epic Wedge Salad, seared easy cooked veggies, or a steamed vegetable blend are all great choices. It's also excellent with black beans, charro beans, and white or brown rice.

Plus, I always make up a batch of my easy pico de gallo, Crockpot White Queso (Queso Blanco), and homemade guacamole or 4-Ingredient Guacamole.

Storage

Allow the queso rice and chicken to cool down to room temperature before placing them in the refrigerator or freezer. Store leftovers in the refrigerator for up to 3-4 days in an airtight container or cover tightly with plastic wrap. Store leftovers in the freezer for up to 3 months in an airtight or freezer container. Thaw overnight before reheating.

Frequently Asked Questions

More Recipes Like This

• French Onion Chicken Recipe
• Southwest Queso Chicken and Rice
• 3 Ingredient Savory Rice
• Fresh Salsa

Print

Queso Chicken and Rice

Smothered with queso, this easy Queso Chicken and Rice uses just seven ingredients and is made with one dish. Chicken con queso is a flavorful Mexican-inspired casserole that is spicy, creamy, and cheesy, a weeknight dinner favorite.

Course Main Course

Cuisine American, Mexican

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 Servings

Calories 430kcal

Ingredients

• 2 5.4oz packs Knorr Mexican Rice
• 14.5 oz regular or low-sodium chicken broth
• 16 oz Pace Picante Sauce or other smooth salsa
• ½ cup water
• 2-3 teaspoon taco seasoning
• 2 ½-3 lb boneless skinless chicken thighs or breasts ½-inch thick
• 1 ½ cups shredded Mexican cheese blend
• ½-3/4 cup queso blanco dip warmed

Instructions

• Preheat the oven to 350°F.
• To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, salsa and water. Season chicken on both sides with taco seasoning. Place the chicken into the rice mixture and sprinkle cheese on top.
• Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes.
• Remove the dish from the oven, and drizzle warmed queso blanco dip on top.

Video

Notes

• • Dark or white meat both work for the queso chicken and rice:
    • • If chicken tenderloins are used, they will likely only need a total cook time of 50 minutes covered plus 10 minutes uncovered.
    • • Boneless chicken breasts or thighs will need the 1 hour covered plus 10-15 minutes uncovered. If your chicken breast or thigh is thicker than ½-inch, flatten it with a mallet or cut them in half horizontally. The USDA-safe internal temperature for chicken is 165°F.

• • If you want to sear the seasoned chicken first, go ahead! Searing the chicken will give it a bit of caramelized flavor. Just adjust the covered oven cook time to 35 to 45 minutes.
  • If you prefer a homemade taco seasoning, here is a substitute: 1 tablespoon chili powder, ½ tablespoon cumin, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon black pepper.

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g

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