Vintage Chicken Salad Sandwich Filling

An old-fashioned family recipe that's perfect for sandwiches, picnics, and summer lunches made with finely ground chicken and plenty of homemade flavor.

My mom often made these chicken salad sandwiches during the summer to help keep the kitchen cool. Instead of turning on the oven, she would cook a chicken ahead of time and prepare this simple, refreshing meal for lunch or supper.

What made her chicken salad different was the extra care she put into it. She used an old-fashioned hand-crank meat grinder to finely grind the cooked chicken instead of leaving it in chunks. That way, every bite was perfectly seasoned and full of flavor.

She didn't grind the vegetables, though. The onion, celery, and dill pickles were always chopped by hand so they added just the right amount of crunch and texture to the creamy chicken mixture.

It's one of those simple family recipes that reminds me how a little extra effort can turn ordinary ingredients into something truly special.

Ingredients:  

4 c. (1 lb.) cooked chicken meat
1 celery stalk, chopped fine
1 onion, finely chopped
3 Tbs. dill pickle, finely chopped
1 1/2 Tbs. fresh dill, finely chopped (or 1 to 1½ teaspoons dill seed)

Dressing:

2/3 c. egg mayonnaise 
2/3 c. sour cream 
2 tsp.  mustard
1 1/2 Tbs. lemon juice 
3/4 tsp. onion powder 
3/4 tsp. garlic powder 
3/4 tsp. salt
1/4 tsp. black pepper
Bread or buns

Directions:

Finely grind the cooked chicken using a hand-crank meat grinder, if you have one, just as my mom did. For a modern shortcut, pulse the chicken in a food processor until finely chopped, being careful not to over-process it into a paste. You can also shred the chicken with two forks and chop it finely with a knife.

Place the ground chicken in a large mixing bowl.

Add the chopped celery, onion, dill pickles, and fresh dill (or dill seed). Stir to combine.

In a separate small bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth.

Pour the dressing over the chicken mixture and stir until everything is evenly coated.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Spread the chicken salad on buttered bread, toasted bread, or hamburger buns.

Serve chilled and enjoy!

Note: If you prefer a chunkier chicken salad, simply chop or shred the chicken instead of grinding it.

Tips for Best Success:

• Cook the chicken ahead of time. Chilled chicken is easier to grind or finely chop and makes the salad creamier.
• Don't over-process the chicken. If using a food processor, pulse just until finely ground. You don't want a paste.
• Finely chop the vegetables. Small pieces distribute evenly throughout the salad and give every bite great flavor.
• Let it chill. Refrigerate the chicken salad for at least 30 minutes before serving so the flavors have time to blend.
• Taste before serving. Add a little more salt, pepper, lemon juice, or dill if needed.
• Butter the bread. Mom always served it on lightly buttered bread or buns, which adds another layer of flavor.

Variations and Substitutions:

• Instead of grinding the chicken, simply chop or shred it into bite-sized pieces.
• Stir in 2 chopped hard-boiled eggs for an even heartier chicken salad.
• Prefer a sweeter flavor? Substitute sweet pickle relish or chopped sweet pickles for the dill pickles.
• Use fresh parsley, chives, or tarragon instead of dill for a different flavor profile.
• Replace part or all of the sour cream with plain Greek yogurt for a lighter version.
• Mix in chopped pecans, walnuts, or sliced almonds for extra texture.

Serving Suggestions:

Serve this old-fashioned chicken salad with:

• Buttered sandwich bread
• Toasted bread
• Hamburger buns
• Croissants
• Lettuce wraps
• Crackers
• Fresh garden tomatoes
• Potato chips
• Pasta salad
• Fresh fruit
• Pickles
• A bowl of homemade soup

Perfect for:

• Summer lunches
• Picnics
• Family reunions
• Potlucks
• Bridal and baby showers
• Easy weeknight dinners

How to Store:

• Store in the refrigerator in an airtight container for 3 to 4 days.
• Do not freeze.  Because of the mayonnaise and sour cream, freezing is not recommended as the texture may separate after thawing.
• This recipe tastes even better after chilling for several hours or overnight.

Frequently Asked Questions:

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works wonderfully and saves time.

Can I use canned chicken?
Yes. Drain it well before mixing with the dressing.

Do I have to grind the chicken?
No. Chopped or shredded chicken works well, but grinding gives the salad the smooth, classic texture my mom preferred.

Can I make it the day before?
Yes! In fact, it's even better after the flavors have blended overnight.

What bread is best?
White sandwich bread, homemade bread, whole wheat bread, croissants, and hamburger buns are all delicious choices.

Can I use turkey instead?
Yes! Leftover turkey makes an excellent substitute for chicken.

Mom's Crispy Skillet Chicken with Creamy Mushroom Sauce

Crunchy golden chicken thighs simmered in a rich garlic herb cream sauce with mushrooms — a comforting farmhouse dinner from my mother's recipe box.

This recipe comes from my mother's recipe box and reminds me of the delicious farm-raised chickens she cooked when I was growing up. Her chicken was always perfectly crispy on the outside while staying juicy and tender inside. The flavorful pan drippings became the foundation for a rich, creamy sauce that made every bite unforgettable.

This skillet chicken combines a seasoned crispy coating with a savory garlic herb mushroom cream sauce. It's simple enough for a weeknight meal but special enough to serve to family and guests. Like many treasured family recipes, it uses basic pantry ingredients to create a comforting meal that tastes like home.

One of Mom's little tricks was adding the canned mushrooms along with their liquid. It added extra flavor to the cream sauce and helped create the rich, savory taste our family loved.  

Mom learned to cook from her mother, and like many cooks of that generation, she often measured by sight rather than by measuring cups. She could look at a bowl of flour and know whether it would be enough. Those instincts came from years spent cooking family meals and are part of what makes these old recipe cards so special.

Ingredients:

6 chicken thighs
1 c. flour
1/4 c. cornstarch
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 tsp. baking powder
1/4 to 1/2 tsp. cayenne pepper (optional)
2 eggs
1 Tbs. water or milk
2 Tbs. olive oil
1 Tbs. butter
1 onion, chopped
3 cloves garlic, minced
1 c. chicken broth
1 Tbs. lemon juice
1 tsp. thyme
1/2 tsp. red pepper flakes
2/3 c. heavy cream
1 small can mushrooms, undrained

Directions: 

 In a shallow baking dish or pie plate, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, baking powder, and cayenne pepper.

In a second shallow dish, whisk together the eggs and water or milk until well combined and slightly frothy.

Dredge each chicken thigh in the flour mixture, lightly coating all sides. Shake off any excess.  Dip the chicken into the egg mixture, allowing any excess to drip off.
Return the chicken to the flour mixture and coat thoroughly. Shake off any loose flour and place on a plate or baking sheet. Let the coated chicken rest for about 5 minutes.

Heat the olive oil in a large cast iron skillet over medium heat.  Place the chicken skin-side down in the skillet. Cook for 7 to 8 minutes, or until the skin is golden brown and crispy.  Turn the chicken over and continue cooking for 15 to 25 minutes, or until the internal temperature reaches 165°F.
Transfer the chicken to a plate and keep warm.

Add the butter and chopped onion to the skillet. Cook until the onion becomes tender and translucent, scraping up the browned bits from the bottom of the pan.

Add the garlic and cook for 1 minute, stirring frequently.

Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Bring to a simmer.

Reduce the heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Return the chicken to the skillet and add the mushrooms along with their liquid.

Cover and simmer on low heat for about 15 minutes, or until the chicken is heated through and the flavors have blended. If the sauce is thinner than desired, simmer uncovered for a few additional minutes.

Serve warm with the creamy mushroom sauce.

Tips for Best Success:

• Allow the breaded chicken to rest before frying to help the coating adhere.
• Use a cast iron skillet for the crispiest skin and best flavor.
• Avoid overcrowding the pan.
• Use an instant-read thermometer to ensure the chicken reaches 165°F.
• Scrape up the browned bits from the skillet when making the sauce for maximum flavor.
• Simmer the cream sauce gently to prevent curdling.

Variations and Substitutions:

• Omit the cayenne pepper and red pepper flakes for a less spicy chicken.
• Boneless thighs or breasts work well but will cook more quickly.
• Stir in spinach, peas, or sautéed bell peppers.
• Use fresh sliced mushrooms instead of canned mushrooms.
• Add a little lemon zest to brighten the sauce.

Serving Suggestions:

This chicken pairs wonderfully with:

• Mashed potatoes
• Buttered egg noodles
• Steamed rice
• Roasted vegetables
• Green beans
• Homemade dinner rolls
• Garden salad

How to Store:

• Store leftovers in the refrigerator in an airtight container for up to 4 days.
• Freeze the chicken and sauce in a freezer-safe container for up to 2 months.
• To reheat, warm gently in a covered skillet over low heat or microwave individual portions until heated through.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?
Yes. Reduce the cooking time and cook until the internal temperature reaches 165°F.

Why is cornstarch added to the coating?
Cornstarch helps create an extra crispy, crunchy crust.

Can I make this recipe ahead?
Yes. The flavor is excellent the next day after the sauce has had time to develop.

Can I use fresh mushrooms?
Absolutely. About 8 ounces of fresh sliced mushrooms can be substituted for canned mushrooms.

What if my sauce seems too thin?
Allow it to simmer a few minutes longer until it reaches your desired consistency.

 

 

 

Mom's Crispy Herb Butter Roasted Chicken

Crispy skin, juicy meat, and a blend of classic herbs make this chicken unforgettable.

This roasted chicken recipe comes from my mother's recipe box and was a favorite family meal. The chicken always came out tender, juicy, and packed with flavor, while the skin roasted to a beautiful golden brown crispness.

One thing my mom always did was remove the backbone before roasting the chicken. She never let anything go to waste. The backbone was wrapped and frozen to use later when making homemade chicken broth or chicken soup. By flattening the chicken before roasting, it cooked more evenly and produced wonderfully crispy skin.

The herb butter mixture creates a flavorful crust while keeping the meat moist and delicious. It's a simple recipe that turns an ordinary chicken into a memorable family dinner.

Ingredients:

1 whole 3-4 lbs. chicken, giblets and neck removed
1/2 c. butter, softened
1 tsp. thyme
1 tsp. parsley
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. coriander
1/4 tsp. nutmeg
1/4 tsp. paprika

Directions:

Preheat the oven to 350°F. Prepare a large roasting pan, sheet pan, or a cast iron skillet.  A roasting rack if you have one.

Place the chicken breast-side down on a cutting board.  Using kitchen shears or a sharp knife, cut along one side of the backbone. Repeat on the other side and remove the backbone. Reserve it for making broth or soup if desired.

Turn the chicken over and press firmly on the breastbone until the chicken lays flat.

In a small bowl, combine the thyme, parsley, salt, pepper, marjoram, rosemary, sage, garlic powder, coriander, nutmeg, and paprika.

Sprinkle a small amount of the seasoning mixture inside the cavity of the chicken.

Place the chicken skin-side up in the roasting pan or skillet. If using a roasting rack, place the chicken on top of the rack.

Rub the softened butter evenly over the entire surface of the chicken.

Sprinkle the remaining seasoning mixture evenly over the buttered chicken.

Let the chicken sit at room temperature for 20 to 30 minutes.

Roast for 55 to 60 minutes, or until an instant-read thermometer reads 160°F in the breast and 165°F to 170°F in the thickest part of the thigh.

Remove from the oven and allow the chicken to rest for 10 minutes before carving.
Serve and enjoy.

Tips for Best Success:

• Pat the chicken dry before applying the butter for crispier skin.
• Use kitchen shears to remove the backbone more easily.
• Let the chicken rest before roasting to take the chill off.
• Use an instant-read thermometer for perfect doneness.
• Allow the chicken to rest after roasting so the juices redistribute.
• Save the backbone and carcass for homemade broth.

Variations and Substitutions:

• Add the zest of one lemon to the butter mixture and place lemon slices under the chicken.
• Increase the garlic powder to 1 teaspoon or add minced fresh garlic to the butter.
• Replace regular paprika with smoked paprika for a subtle smoky flavor.
• Use fresh rosemary, thyme, and parsley if available.
• Replace some or all of the butter with olive oil.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Seasoned rice
• Roasted vegetables
• Green beans
• Buttered corn
• Glazed carrots
• Garden salad
• Dinner rolls
• Homemade gravy
• Chicken stuffing

How to Store:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze cooked chicken for up to 3 months.
• Reheat covered in a 300°F oven until warmed through, or microwave individual portions.
• Don't waste the bones.  Save the backbone and carcass for homemade chicken broth, soup, or stock.

Frequently Asked Questions:

What does spatchcocking a chicken do?
Removing the backbone and flattening the chicken helps it cook more evenly and often results in crispier skin.

Can I prepare the chicken ahead of time?
Yes. Season the chicken several hours ahead and refrigerate until ready to roast.

How do I know when the chicken is done?
Use an instant-read thermometer. The breast should reach 160°F and the thigh should reach 165°F to 170°F.

Can I use fresh herbs?
Absolutely. Fresh herbs add wonderful flavor.

Why let the chicken rest before carving?
Resting allows the juices to redistribute throughout the meat.

Can I use this seasoning blend on turkey?
Yes. The herb blend works beautifully on turkey as well.

Skillet Lemon Garlic Chicken with Cream Sauce

Crispy chicken thighs simmered in a rich lemon garlic cream sauce.

This recipe came from one of my son's friends, and it quickly became a favorite around our table. It is one of those meals that tastes like it took hours to prepare, yet it comes together with simple pantry ingredients and a single skillet.

The chicken thighs stay tender and juicy while the creamy lemon garlic sauce adds just the right amount of richness. The thyme and lemon help balance the cream, creating a flavorful dish that pairs beautifully with potatoes, rice, or fresh vegetables.

It's a wonderful recipe for busy weeknights, but it's also nice enough to serve when family and friends come over for supper.

Ingredients: 

6 chicken thighs, (about 1 ½ pounds)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Salt and black pepper, to taste
2 Tbs. olive oil
1 Tbs. butter
1 small shallot, minced or onion
3 cloves garlic, minced
1/2 c. chicken broth
1 Tbs. lemon juice
2/3 to 3/4 tsp. thyme
1/4 tsp. crushed red pepper flakes
1/3 c. heavy cream

Directions:

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper.  Sprinkle the seasoning evenly over both sides of the chicken thighs, then rub the seasoning into the meat.  
  
Heat the olive oil in a large cast iron skillet over medium heat.

Place the chicken thighs skin-side down in the skillet. Cook for 7 to 8 minutes, or until the skin is golden brown and crisp.  Turn the chicken thighs over and continue cooking for 15 to 25 minutes, or until the internal temperature reaches 165°F.  Transfer the cooked chicken to a plate and keep warm.

In the same skillet, add the butter, shallot, and garlic. Cook for about 1 minute, stirring frequently, until fragrant.

Stir in the chicken broth, lemon juice, thyme and crushed red pepper flakes.
Scrape the bottom of the skillet to loosen the browned bits. These add wonderful flavor to the sauce.

Reduce the heat to low and stir in the heavy cream.  Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Return the chicken thighs to the skillet and spoon some of the sauce over the top.

Serve and enjoy!

Tips for Best Success:

• Pat the chicken dry before seasoning for crispier skin.
• Allow the chicken to cook undisturbed while browning.
• Use fresh lemon juice for the best flavor.
• Simmer the sauce gently after adding cream to prevent curdling.
• Let the chicken rest for a few minutes before serving.

Variations and Substitutions: 

• Substitute boneless chicken thighs for quicker cooking.
• Replace thyme with rosemary or Italian seasoning.
• Add sliced mushrooms when cooking the shallot.
• Stir in baby spinach during the final few minutes.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add extra lemon juice if you enjoy a brighter citrus flavor.

Serving Suggestions:

This chicken pairs wonderfully with:

• Mashed potatoes
• Buttered egg noodles
• Rice or wild rice
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Garden salad
• Homemade biscuits or crusty bread

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 2 months. The sauce may separate slightly after thawing but usually comes back together when gently reheated.
• Reheating;  Warm in a skillet over low heat until heated through. Add a splash of broth or cream if needed.

Frequently Asked Questions:

Can I use chicken breasts instead?
Yes. Boneless chicken breasts work well, though they may cook more quickly than thighs.

Can I make this ahead of time?
Yes. Prepare the recipe up to a day ahead and gently reheat before serving.

Does the sauce taste strongly of lemon?
No. The lemon adds brightness without overpowering the creamy garlic flavor.

Can I leave out the red pepper flakes?
Absolutely. The dish is still delicious without them.

Why is my sauce too thin?
Allow it to simmer a few minutes longer, or add a little extra cream. 

Chicken and Homemade Cream of Mushroom Casserole

Tender chicken baked in homemade cream of mushroom soup and topped with melted cheddar cheese.

My mother often made this chicken casserole when she wanted a comforting meal that would feed the family well.

What made her version special was that she rarely used canned cream of mushroom soup. Instead, she took the extra time to make her own from scratch. The homemade soup was rich, creamy, and full of mushroom flavor. In fact, we often made extra just to spoon over mashed potatoes.

Of course, if you're short on time, a can of condensed cream of mushroom soup works perfectly fine. But when you have a little extra time, the homemade version truly makes this casserole something special.

The chicken always turned out tender and juicy, covered with creamy mushroom sauce, melted cheese, and buttery sautéed mushrooms.

Ingredients:

For the Chicken:
4 boneless chicken breasts
Salt and pepper to taste

For the Homemade Cream Of Mushroom Soup:
3 Tbs. butter
1/4 c. flour
1 c. chicken broth
1 c. half-and-half
1 can (about 4 ounces) mushrooms, drained, diced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/3 tsp. black pepper

For the Topping:
1 can (about 4 ounces) mushrooms, drained
1 Tbs. butter
1 c. grated cheddar cheese

Directions: 

Preheat oven to 350°F.  A greased or buttered 2-quart casserole with a lid.

Place chicken breasts in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer for about 45 minutes, or until chicken is tender and fully cooked. Drain. 

Make the homemade Cream Of Mushroom Soup:

In a saucepan over low heat, melt butter.  Gradually whisk in flour and cook for 1 to 2 minutes, stirring constantly. Do not brown.

Add garlic powder, onion powder, salt, and pepper.

Slowly whisk in chicken broth and half-and-half until smooth.

Stir in one can of diced mushrooms.  Simmer gently, stirring frequently, for 2 to 3 minutes or until thickened to a condensed soup consistency.  Remove from heat.

Prepare the Mushroom Topping:

In a small skillet, melt butter.

Sauté the remaining can of mushrooms until lightly browned. Set aside.

Assemble the Casserole:

Season both sides of the cooked chicken breasts with salt and pepper.  Place the chicken breasts in a greased casserole dish.

Pour the homemade mushroom soup over the chicken.  Sprinkle with cheddar cheese and top with sautéed mushrooms. Cover with a lid or a sheet of aluminum foil.

Bake for 20 to 25 minutes, or until hot and bubbly.

Serve hot. 

Tips for Best Success:

• Make extra mushroom soup for serving over mashed potatoes.
• Shred your own cheese for smoother melting.
• Avoid boiling the soup after adding the half-and-half.
• Sautéing the mushrooms adds extra flavor.
• Use freshly cooked chicken for the juiciest results.

Variations and Substitutions:

• Use canned soup instead of making your own. 
• Add vegetables like peas, broccoli, or green beans.
• Try different cheeses like Swiss, Monterey Jack, or Colby cheese.
• Use rotisserie chicken for busy days.
• Top with buttered breadcrumbs before baking.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Buttered noodles
• Rice
• Dinner rolls
• Green beans
• Side salad
• Roasted vegetables

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze tightly wrapped for up to 2 months.
• Reheat:  Warm covered in the oven at 325°F until heated through.

Frequently Asked Questions:

Can I use canned cream of mushroom soup?
Yes. It's a great shortcut when you're short on time.

Can I use chicken thighs?
Absolutely. They work well and stay very moist.

Can I make this ahead?
Yes. Assemble and refrigerate up to a day before baking.

Can I freeze it?
Yes, although cream-based sauces may separate slightly after thawing.

What can I serve with it?
Mashed potatoes are especially good with the extra mushroom sauce. 

Easy Black Pepper Chicken with Rich Pepper Sauce

Tender chicken and crisp vegetables tossed in a bold homemade black pepper sauce. 

This black pepper chicken recipe was clipped from an old magazine and tucked into my mother’s recipe file years ago. My brother made it often, and he must have really loved it because he wrote the word “Good” right across the recipe card.

The little cooking stains on the paper tell the rest of the story—it was made enough times to become a family favorite.

Our family always doubled the sauce because we loved having plenty to spoon over hot rice. The savory soy sauce, Worcestershire, and bold black pepper made this dish taste like something special, even though it came together with simple pantry ingredients.

Ingredients :

Black Pepper Sauce 

1/3 c. chicken broth
1/3 c. soy sauce
1/4 c. Worcestershire Sauce
1 1/2 Tbs. brown sugar
1 Tbs. cornstarch
2 tsp. black pepper

Black Pepper Chicken Stir Fry

1 1/2 lbs chicken breast cut into thin bite-sized pieces or chicken thighs
2 Tbs.  soy sauce
1 1/2 Tbs. cornstarch
1 Tbs. olive oil or vegetable oil 
1 medium onion diced
1 bell pepper, fined diced
3 cloves garlic minced
1/4 tsp. ginger

Directions: 

To make the sauce, whisk together chicken broth, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and black pepper in a small bowl, until smooth. Set aside.

In a medium bowl, combine chicken pieces, soy sauce, and cornstarch. Toss well and let marinate for 15–20 minutes.

Heat oil in a large cast iron skillet over medium-high heat. Cook chicken in batches in a single layer until golden brown and fully cooked, turning once. Remove to a plate.

Add a little more oil if needed.  Cook onion and bell pepper for 3–4 minutes, stirring often, until crisp-tender.

Add garlic and ginger. Stir constantly for 30 seconds.

Return chicken to skillet. 

Whisk sauce again to redistribute cornstarch, then pour into skillet. Cook and stir until sauce thickens slightly and chicken is heated through.

Serve over hot cooked rice if desired.

Tips for Best Success:

• Double the sauce for extra spooning over rice
• Cook chicken in batches for better browning
• Re-whisk sauce before pouring
• Prep everything before heating skillet
• Use freshly cracked black pepper for the boldest flavor

Variations and Substitutions:

• Use chicken thighs for extra tenderness
• Add vegetables:
• Broccoli, snap peas, mushrooms, carrots, or celery
• Make it spicy:  Add red pepper flakes or chili garlic sauce
• Use fresh ginger instead of ground
• Swap protein:  Try shrimp, beef strips, or tofu

Serving Suggestions:

Serve with:

• Steamed white rice
• Fried rice
• Brown rice
• Lo mein noodles
• Stir-fried vegetables
• Egg rolls

How to Store:

• Refrigerator:  Store in airtight container up to 4 days
• Freezer:  Freeze up to 2 months
• Reheat:  Warm in skillet over medium heat or microwave until hot

Frequently Asked Questions:

Why is my sauce too thin?
Cook a little longer or add a small cornstarch slurry.

Can I double the sauce?
Absolutely. It’s especially good over rice.

Can I make it ahead?
Yes. Reheats beautifully.

Can I use chicken thighs?
Yes, they stay juicy and flavorful.

What if I don’t have Worcestershire sauce?
Use a little extra soy sauce with a splash of vinegar.

Mom’s Crispy Baked Chicken Nuggets

Golden oven-baked chicken nuggets with Parmesan, herbs, and crispy homemade coating

When my kids were younger, they wanted to be like everyone else and stop for fast food chicken nuggets.

They had grown up eating the homemade chicken nuggets my mother and I always made, but one shopping trip changed everything.

When we went shopping one day, they insisted on getting chicken nuggets for the return trip home.  We put in our order, picked it up at the drive through window and started the return trip home.  

They each took one bite and immediately realized they weren’t anything like the homemade nuggets they were used to eating.

They were disappointed and barely touched them. In fact, when they tried to feed their barely eaten chicken nuggets to the dog, he sniffed it and walked away.  

That was the last time they ever asked for fast-food chicken nuggets.

After that, homemade was the only kind they wanted—and honestly, I couldn’t blame them.  These nuggets are crisp, flavorful, and made with real ingredients you can trust.

Ingredients: 

3 skinless, boneless chicken breasts or chicken tenders
1 c. seasoned bread crumbs or panko crumbs
1/2 c. Parmesan cheese
2 tsp. parsley
1 tsp. thyme
1 tsp. basil
1 tsp.salt
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 c. butter, melted or a beaten egg 
Flaky sea salt for topping (Optional)

Directions:

Preheat oven to 400°F.  Lightly grease a baking sheet or line with parchment paper.

Cut chicken into 1 1/2-inch nugget-sized pieces.  Set aside.

In a medium bowl, combine  the bread crumbs, Parmesan cheese, parsley, thyme, basil, salt, garlic kpowder and cayenne pepper.  Mix well. 

In a small saucepan over low heat, melt butter.  (If using egg, beat in a small bowl.)

Dip each chicken piece into melted butter (or egg), letting excess drip off. Coat thoroughly in breadcrumb mixture.  Repeat for a second dip and coating for extra crispiness.

Place nuggets on prepared baking sheet in single layer.

Refrigerate coated nuggets for 1 hour.  (This helps coating stick during baking.)

Bake for 10 minutes. Turn nuggets over.  Bake another 10–12 minutes, or until golden brown and chicken reaches 165°F internally.

Sprinkle lightly with sea salt if desired.

Serve warm.

Tips for Best Success:

• Chill before baking
• Double dip for thicker coating
• Use panko for extra crunch
• Don’t overcrowd pan
• Turn halfway through baking

Variations & Substitutions:

• Use Italian breadcrumbs
• Add smoked paprika
• Use crushed crackers
• Make spicy with extra cayenne
• Use egg instead of butter

Serving Suggestions:

Perfect with:

• Honey mustard
• Ranch dip
• BBQ sauce
• French fries
• Mac and cheese
• Fresh fruit

How to Store:

• Refrigerate up to 4 days
• Reheat at 375°F for 8–10 minutes
• Freeze cooked nuggets up to 2 months

Frequently Asked Questions:

Can I freeze before baking?
Yes.

Why chill first?
It helps coating stay attached.

Can I air fry them?
Yes—400°F for 10–12 minutes.

Butter or egg?
Butter gives richer flavor; egg gives firmer coating.

Old-Fashioned Oven-Fried Chicken

Tender, juicy chicken with a crispy seasoned coating baked just like Mom used to make

Fried chicken was a regular meal in our house when I was growing up.

My mother made the best fried and baked chicken—always tender and juicy inside with a crispy golden coating on the outside.

Back then, she often cooked fresh farm-raised chickens from my grandmother’s place. There was something about that chicken that store-bought chicken simply never matched. The flavor was richer, the texture was firmer, and every meal tasted like home.

She didn’t always keep buttermilk in the refrigerator, but she knew exactly how to make her own. She would stir a tablespoon of vinegar into whole milk and let it rest for a few minutes until it thickened slightly.

That simple trick made beautifully tender chicken every single time.

This oven-fried version delivers all that same old-fashioned flavor with less mess than skillet frying and still gives you that crisp, golden crust everyone loves.

Ingredients:  

2 lbs. of chicken pieces, (breasts, thighs, and drumsticks)
1 c. of buttermilk
1 tsp. hot sauce (optional)
1 cup. flour
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
2–3 tablespoons melted butter or olive oil

Directions:

Preheat oven to 350°F.  Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces and turn to coat completely.  Cover and refrigerate for 30 minutes to 8 hours.

In a shallow dish or pie plate, combine flour, paprika, garlic powder, onion powder, salt, and pepper.  Mix well.

Remove a piece of chicken from buttermilk, allowing excess to drip off.  Dredge thoroughly in flour mixture, pressing lightly to help the coating to stick.  Place on prepared baking sheet.  Repeat with remaining chicken.

Drizzle the melted butter or oil over the coated chicken. 

Bake for 45–50 minutes, or until internal temperature reaches 165°F and coating is golden brown. Thicker pieces may need a few extra minutes.

Allow chicken to rest for 5–10 minutes before serving.

Serve warm.

Tips for Best Success:

Marinate longer for extra tenderness
Pat coating firmly onto chicken
Space pieces apart for airflow
Use a wire rack for crispier bottoms
Let chicken rest after baking

Variations & Substitutions:

Add cayenne for spice
Use smoked paprika for deeper flavor
Add Italian seasoning
Use crushed cornflakes for crunchier coating
Swap buttermilk with homemade version

Homemade Buttermilk:
1 cup whole milk + 1 tablespoon vinegar
Let sit 5–10 minutes

Serving Suggestions:

Mashed potatoes
Green beans
Macaroni salad
Biscuits
Coleslaw
Corn on the cob

How to Store:

Refrigerate up to 4 days
Reheat at 375°F for 10–15 minutes to restore crispness
Freeze up to 2 months

Frequently Asked Questions:

Can I use boneless chicken?
Yes, reduce bake time.

Why isn’t my coating crispy?
Add melted butter before baking.

Can I marinate overnight?
Yes—up to 8 hours is ideal.

Can I air fry it?
Yes, cook at 375°F for 20–25 minutes, flipping halfway. 

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

A cozy, from-scratch comfort meal with tender chicken bites and rich, creamy pasta

This recipe comes from my mother’s kitchen, where nothing ever went to waste and every meal was made with care.

She never bought the more expensive boneless, skinless chicken. Instead, she would cut the meat herself, saving the bones for soup stock and using every part of what she had. It was practical, thoughtful cooking—the kind that filled the table and stretched the budget.

This dish was one she made for weekend meals—simple, filling, and full of flavor. Tender garlic butter chicken bites served over creamy Parmesan pasta made it feel just a little special, even though it was made with everyday ingredients.

It’s the kind of meal that brings comfort, just like it always did at her table.

Ingredients: 

For the Chicken Bites:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbs. olive oil
4 Tbs. butter
4 cloves garlic, minced
Salt and pepper to taste
1 tsp. Italian seasoning

For the Creamy Parmesan Pasta:

12 oz pasta 
2 Tbs. butter
2 cloves garlic, minced
1 c. heavy cream
3/4 to 1 c. grated Parmesan cheese
1/2 c. chicken broth
Salt and pepper to taste
Extra garlic butter (optional, for Drizzling)

Directions:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning.
Cook for 6–8 minutes, until golden brown and fully cooked.
Remove from the skillet and keep warm.

Make the Garlic Butter Chicken
In the same skillet, reduce heat to medium and add butter. Once melted, add garlic and sauté for about 30 seconds.

Return the chicken to the skillet and toss to coat in the garlic butter. Set aside.

Prepare the Creamy Parmesan Sauce
In the same pot used for the pasta, melt butter over medium heat. Add garlic and sauté for 30 seconds.

Pour in heavy cream and chicken broth, stirring continuously. Bring to a gentle simmer.

Gradually whisk in the Parmesan cheese until smooth. Season with salt and pepper to taste.

Combine Pasta and Sauce
Add the cooked pasta to the sauce and toss until well coated.

Serve
Plate the creamy pasta and top with garlic butter chicken bites.
Drizzle with extra garlic butter if desired. Serve warm.

 Tips for Best Success:

• Cut chicken into even pieces for consistent cooking
• Don’t overcrowd the pan—cook in batches if needed
• Use freshly grated Parmesan for smoother sauce (pre-shredded can be grainy)
• Keep heat moderate when making sauce to prevent curdling
• Reserve a little pasta water to thin sauce if needed

Variations & Substitutions:

• Chicken Thighs: Use for more flavor and tenderness
• Add Veggies: Broccoli, spinach, or mushrooms work beautifully
• Lighter Version: Use half-and-half instead of heavy cream
• Spicy Kick: Add red pepper flakes
• Different Pasta: Penne, fettuccine, or rotini all work well

Serving Suggestions:

• Garlic bread or homemade rolls
• Simple green salad
• Roasted vegetables
• Steamed green beans

How to Store:

• Store leftovers in an airtight container in the refrigerator
• Best used within 3–4 days
• Reheat gently on the stove or microwave with a splash of milk or broth

Frequently Asked Questions:

Can I make this ahead of time?
Yes, but it’s best fresh. Reheat gently to keep the sauce smooth.

Why is my sauce thick or clumpy?
High heat or pre-shredded cheese can cause this. Use low heat and fresh Parmesan.

Can I freeze this?
Cream sauces don’t freeze well—they may separate.

Can I use milk instead of cream?
Yes, but the sauce will be thinner and less rich. 

Old-Fashioned Chicken and Rice with Mushroom Sauce

Tender chicken served over buttery seasoned rice with rich homemade mushroom gravy—a simple old-fashioned comfort food supper.

This recipe comes from my mother’s recipe file, where simple suppers were often the best ones.

She had a way of turning basic pantry ingredients into a meal that felt complete—rice, chicken, a little gravy, and somehow it tasted like comfort.

This seasoned rice recipe is one of those dependable dinners. Tender chicken served over buttery rice with homemade mushroom gravy made from simple ingredients already in the kitchen.

It’s not fancy, but it’s the kind of meal people remember.

Ingredients:

1 c. long-grain rice
2 c. water
1 tsp. powdered chicken bouillon
3 Tbs. butter, divided
1/2 lb. boneless skinless chicken breast, (about 1–2 breasts)
1/2 tsp.  seasoned salt
2 tsp.  olive oil
4 ounce can sliced mushrooms pieces & stems, drained
1 1/2 Tbs. flour
1 c. chicken broth
2 Tbs. milk
1/4 tsp. poultry seasoning

Directions:

In a medium saucepan, combine water, rice, and chicken bouillon.

Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 18–20 minutes, or until the water is absorbed, and the rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Stir in 1 1/2 tablespoons butter and keep warm.

Cut the chicken breasts in half horizontally if thick. Season both sides with seasoned salt.

In a large cast iron skillet over medium heat, warm the olive oil.

Cook chicken for about 8–10 minutes per side, or until the internal temperature reaches 165°F.

Remove from skillet and cover to keep warm.

In the same skillet that you cooked the chicken in, melt the remaining 1 1/2 tablespoons butter.

Add mushrooms and sauté for 2–3 minutes.

Sprinkle flour over the mushrooms and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

Slowly pour in chicken broth, milk, and poultry seasoning, stirring constantly.

Bring to a gentle bubble, then reduce heat and simmer for 2–3 minutes until thickened.

Return the chicken to the skillet and spoon mushroom gravy over the top.

Cook for 1–2 minutes until heated through.

Serve chicken and mushroom gravy over the seasoned rice.

Tips for Best Success:

• Let the rice rest before fluffing for better texture
• Use a meat thermometer so chicken stays juicy
• Add broth slowly to prevent lumps in the gravy
• Don’t skip cooking the flour first—it improves flavor

Variations & Substitutions:

• Use fresh mushrooms instead of canned
• Substitute turkey cutlets for chicken
• Add onions for extra flavor
• Use brown rice (adjust cooking time)
• Add a little garlic powder for deeper flavor

Serving Suggestions:

• Serve with green beans or steamed broccoli
• Add warm dinner rolls or biscuits
• Pair with a simple side salad
• Great with glazed carrots or corn

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze chicken and gravy separately for up to 2 months
• Reheating:  Warm gently on the stovetop or microwave with a splash of broth if needed

Frequently Asked Questions:

Can I use fresh mushrooms?
Yes—fresh sliced mushrooms work beautifully.

Can I make this ahead?
Yes, especially the rice and gravy. Reheat gently before serving.

Why is my gravy too thick?
Add a little extra chicken broth until it reaches your preferred consistency.

Can I use leftover cooked chicken?
Yes—just warm it gently in the gravy at the end.

Creamy Chicken Macaroni Bake (No Canned Soup)

A cozy, from-scratch comfort food classic made the way it used to be—simple, hearty, and full of real ingredients.

This recipe comes straight from my mother’s recipe box—the kind of meal she would make when there was leftover chicken that needed to be used up and a full day ahead of her.

She preferred cooking from scratch whenever she could, keeping things simple and practical. Meals like this weren’t fancy, but they were dependable, filling, and made with ingredients she trusted.

This creamy chicken macaroni bake is my version of how she would have made it—rich, comforting, and made without canned soups. Just a homemade sauce, tender chicken, and a warm, golden topping. 

Ingredients:

2 c. uncooked elbow macaroni
2 Tbs. butter
1 c. sliced fresh mushrooms (optional)
1 onion, minced
4 Tbs. butter
1/4 c. flour
2 c. chicken broth
1 to 1 1/4 c. milk
1 1/2 c.shredded cheddar cheese
1 tsp. tarragon leaves
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
2 c. diced, cooked chicken or turkey
1 c. frozen peas, thawed
1/4 c. buttered bread crumbs

Directions:

Preheat oven to 350° F.

Cook the macaroni in salted boiling water according to package directions. Drain and set aside.

In a cast iron Dutch oven, melt 2 Tbsp butter over medium heat.

Add mushrooms and onion. Cook, stirring frequently, until tender (do not brown). Remove from the pot and set aside.

In the same Dutch oven, melt 4 Tbsp butter over medium-low heat.

Stir in flour and cook for 1 minute.

Slowly whisk in chicken broth, stirring constantly.
Add milk and continue stirring until the sauce is smooth and thickened, about 3–5 minutes.

Stir in cheddar cheese, tarragon, garlic powder, and onion powder. Season with salt and pepper to taste. Continue stirring until melted and creamy.

Add the cooked onion, mushrooms, chicken, peas, and macaroni. Stir until everything is evenly coated.

Cover and bake for 30 minutes.

Stir, then sprinkle buttered bread crumbs over the top.

Bake uncovered for an additional 10 minutes, until the topping is golden.

Tips for Best Success:

• Shred your own cheese for a smoother sauce (pre-shredded can be grainy)
• Keep heat moderate when making the sauce to prevent scorching
• Don’t overcook the pasta—it will continue baking in the oven
• If the mixture looks thick before baking, add a splash of milk

Variations & Substitutions:

• Swap peas for broccoli or mixed vegetables
• Use rotisserie chicken for convenience
• Replace cheddar with Colby Jack or Monterey Jack
• Add a pinch of Dijon mustard for deeper flavor
• Use turkey instead of chicken (great for leftovers)

Serving Suggestions:

• Serve with a simple green salad
• Add buttermilk biscuits or crusty bread
• Pair with steamed green beans or carrots
• Great as a complete one-dish meal for busy evenings

How to Store:

• Refrigerator: Store covered up to 4 days
• Freezer: Up to 2 months (best without topping)
• Reheating: Warm in oven or microwave with a splash of milk to keep it creamy

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Can I freeze it after baking?
Yes, though the texture is best if frozen before baking.

Why is my sauce too thick?
Pasta absorbs liquid as it bakes. Add a little milk before or after baking to loosen it.

Can I skip the mushrooms?
Absolutely—they’re optional, and the recipe will still be delicious. 

Creamy Bacon Chicken Skillet (From My Mother’s Recipe Box)

A rustic one-pan bacon chicken recipe with a creamy sauce and savory herbs, passed down from my mother’s recipe collection.

There’s something special about recipes that come from a handwritten card or a well-loved recipe box. This creamy bacon chicken is one of those meals—simple ingredients, cooked in a cast iron skillet, and full of comforting, familiar flavors.

My mother made this with her own homemade hot sauce, which gave it a gentle warmth and depth that you just can’t quite replicate from a bottle—but it’s still absolutely delicious as written here. The crispy bacon, tender chicken, and rich, creamy sauce come together into a meal that feels both hearty and homey.

It’s the kind of recipe that doesn’t try too hard—it just works. And those are often the very best ones.

Ingredients:

4 to 6 slices bacon, drippings reserved
1 1/2 to 2 pounds chicken thighs
salt and pepper, to taste
3 Tbs. flour
1/4 tsp. red pepper flakes (optional)
2 tsp. poultry seasoning
1 Tbs. butter
1 onion or 4 green onions, thinly sliced
1 clove garlic, minced
1 1/4 c. chicken broth
3/4 c. sour cream or heavy whipping cream

Directions: 

In a heavy cast iron skillet, cook the bacon over medium-high heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into pieces. Reserve 2 tablespoons of bacon drippings in the skillet.

In a shallow bowl, combine the flour, red pepper flakes (if using), and poultry seasoning.

Season the chicken thighs with salt and pepper, then dredge both sides in the flour mixture.

In the same skillet over medium heat, add the chicken. Cook for 8–10 minutes on the first side until golden brown. Flip and cook an additional 12–15 minutes, or until fully cooked. Internal temperature should reach at least 165°F (or 175–185°F for more tender thighs). Adjust heat as needed to prevent burning.

Remove the chicken and set aside on a plate to keep warm.

Add the butter, onion, and garlic to the skillet. Cook, stirring, until the onions are softened and translucent.

Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pan.

Reduce heat to low and stir in the sour cream or heavy cream. Heat gently until warmed through—do not boil.

Return the chicken and bacon to the skillet. Simmer gently until everything is heated through.

Serve warm and enjoy.

Tips for Best Success:

Use a cast iron skillet for the best flavor—it builds a richer sauce from the browned bits.
Don’t rush the chicken browning; that golden crust adds depth to the dish.
Keep the heat low after adding sour cream to prevent curdling.
If your sauce seems too thick, add a splash of broth to loosen it.
Let the chicken rest a few minutes before serving to keep it juicy.

Variations & Substitutions:

• With Hot Sauce (Original Style): Add a few dashes of your favorite hot sauce to the sauce for that homemade touch.
• Boneless Chicken Breasts: Use instead of thighs, but reduce cooking time to avoid drying out.
• Extra Creamy: Use all heavy cream instead of sour cream.
• Dairy-Free Option: Substitute coconut cream (flavor will change slightly).
• Add Mushrooms: Sauté sliced mushrooms with the onions for extra richness.
• Herb Boost: Add fresh thyme or parsley at the end.

Serving Suggestions:

• Serve over mashed potatoes to soak up the sauce
• Pair with buttered egg noodles or rice
• Add a side of green beans or roasted carrots
• Serve with warm biscuits or crusty bread

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm gently on the stovetop over low heat or in the microwave in short intervals
• Freezing: Not recommended if using sour cream (may separate), but acceptable with heavy cream

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time and watch closely to avoid overcooking.

Why did my sauce curdle?
The heat was likely too high after adding sour cream. Keep it at a low simmer only.

Can I make this ahead of time?
Yes—prepare fully, then reheat gently before serving.

Is this recipe spicy?
Not unless you add the red pepper flakes or hot sauce.

Can I double the sauce?
Absolutely—just increase broth and cream proportionally.
 

Buffalo Ranch Shredded Chicken

Easy Slow Cooker or Stovetop Chicken Sandwiches with Bold Flavor

 

This Buffalo Ranch Pulled Chicken is one of those simple, flavorful meals that comes together with very little effort but delivers big on comfort. In our home, my mom would often make dishes like this using what she had on hand — and instead of store-bought sauces, she preferred her own homemade hot sauce, which gave everything a special touch.

Slow-cooked until tender and easy to shred, the chicken soaks up all the bold buffalo flavor, balanced by the creamy, herby ranch seasoning. It’s the kind of meal that works just as well for a busy weeknight as it does for feeding a hungry group.

Served on soft hoagie rolls or over rice or noodles, it’s hearty, satisfying, and full of that homemade goodness that brings everyone back for seconds.

Slow Cooker Method:

Ingredients: 

5 chicken breasts, skinless, boneless
1/2 Tbs. parsley
1 tsp. garlic powder
1 Tbs. onion powder
1/2 tsp. thyme
1/4 tsp. salt
1 package dry ranch dressing, or 2 Tbsp. homemade – see below
1 c. ((17.5 fluid ounce bottle) buffalo wing sauce
2 Tbs. butter 
6 hoagie rolls, split lengthwise, or rice, or noodles  

Directions: 

Place the chicken breasts into a slow cooker.

In a medium bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo wing sauce. Stir until well mixed.

Pour the sauce mixture evenly over the chicken, turning the chicken to coat.

Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easy to shred.

Using two forks or tongs, shred the chicken directly in the slow cooker.

Add the butter and stir until melted and fully incorporated into the sauce.

Serve the shredded chicken on hoagie rolls, or over rice or noodles.

Homemade Ranch Seasoning 

Ingredients:   

1/3 cup dry buttermilk powder
1 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. dried parsley
1 1/2 teaspoons dried dill
1 to 1 1/2 tsp. dried chives
1 tsp. fine sea salt
1/2 tsp. sugar
1/2 tsp. dried tarragon optional but recommended
1/4 tsp. pepper or to taste
1/4 tsp. mustard powder 

Directions: 

Combine buttermilk powder, garlic powder, onion powder, parsley, dill, chives, salt, sugar, tarragon, pepper, mustard and powder in a jar with a tight fitting lid. 

Shake the jar to combine the ingredients thoroughly.  

Store in a cool dry place 

Use 2 tablespoons of homemade ranch seasoning to replace 1 (1-ounce) packet of store-bought ranch seasoning mix. 

Stovetop Option: (Quick Method):

If you don’t have time to use the slow cooker, this Buffalo Ranch Pulled Chicken can easily be made on the stovetop in about 30 minutes.

Place the chicken breasts in a large skillet, sauté pan, or Dutch oven.

In a bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo sauce. Pour the mixture over the chicken, turning to coat evenly.

Add 1/4 to 1/2 cup water or chicken broth to the pan to help prevent sticking and create a light sauce.

Cover and cook over medium-low heat for 20–30 minutes, turning once or twice, until the chicken is fully cooked and tender.

Remove the chicken from the pan and shred using two forks. Return the shredded chicken to the skillet.

Add the butter and stir until melted and fully incorporated into the sauce.

Simmer uncovered for 5–10 minutes, allowing the sauce to thicken slightly and coat the chicken.

Serve as directed.

Helpful Tip:

Cutting the chicken into large chunks before cooking can reduce the cooking time and help the chicken cook more evenly on the stovetop.

Tips for Best Success:

• Cook on LOW for the most tender, juicy chicken
• Don’t overcook—check at 4 hours if your slow cooker runs hot
• Shred the chicken in the sauce to keep it moist
• Use thighs instead of breasts for even juicier results
• Let it sit for 10–15 minutes after shredding so flavors soak in

Variations & Substitutions:

• Milder version: Use half buffalo sauce + half BBQ sauce
• Spicier: Add cayenne pepper or extra hot sauce
• Creamy version: Stir in 2–4 oz. cream cheese after shredding
• Low-carb: Serve in lettuce wraps instead of rolls
• Different protein: Works well with turkey or pork

Serving Suggestions:

• Piled high on toasted hoagie rolls
• Over buttery rice or egg noodles
• In wraps or tortillas
• On baked potatoes
• With coleslaw or a simple green salad

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze for up to 3 months
• Reheating:  Warm gently on the stove or microwave, adding a splash of broth or sauce if needed

Frequently Asked Questions:

Can I use frozen chicken?
Yes, but thawing first is recommended for even cooking and food safety.

Is this very spicy?
It has a mild to medium heat. You can adjust by choosing a milder buffalo sauce.

Can I make this in the Instant Pot?
Yes—cook on high pressure for 12–15 minutes, then shred.

Can I make it ahead of time?
Absolutely. It tastes even better after sitting as the flavors develop.  

Herb Roasted Chicken and Vegetables

 A simple sheet pan dinner with tender chicken, roasted vegetables, and savory herbs

This kind of meal was a staple in my mother’s kitchen—simple ingredients, one pan, and a dinner that came together without much fuss. It didn’t take anything fancy to make something good, just a little time and a handful of pantry staples.

Recipes like this were dependable. Chicken, potatoes, and vegetables roasted together with herbs, filling the house with the kind of aroma that made everyone ask what was for supper.

This dish is a perfect example of that kind of cooking—practical, comforting, and full of flavor. Everything roasts together in one pan, making it just as easy to prepare as it is satisfying to serve.

Ingredients:

1 1/2 to 2 pounds potatoes, cut into 1 inch pieces
12 baby carrots  
1 onion, cut into wedges 
4 cloves garlic 
1/4 c. olive oil 
2 tsp. dried basil
1 tsp. dried thyme 
1 tsp. dried rosemary 
1/2 tsp. garlic powder 
1/4 tsp. paprika 
1 tsp. salt 
1/2 tsp. pepper 
4 bone-in, skin-on chicken thighs (about 2 lbs.)

Directions:

Preheat the oven to 375°F. Lightly grease or line a large sheet pan.

Place the potatoes, carrots, onion, and garlic in a large bowl.

In a small bowl, mix together the olive oil, basil, thyme, rosemary, garlic powder, paprika, salt, and pepper.

Drizzle half of the seasoned oil over the vegetables and toss until evenly coated.

Spread the vegetables out in a single layer on the prepared sheet pan.

Using the same bowl, add the chicken thighs. Pour the remaining seasoned oil over the chicken and turn to coat evenly.

Nestle the chicken thighs among the vegetables, placing them skin-side up and not covered by the vegetables.

Bake for 40 minutes.

Remove from the oven, turn the vegetables for even browning, and flip the chicken if desired. Spoon some of the pan juices over the chicken.

Return to the oven and bake for an additional 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and golden.

Serve warm.

Tips for Best Success:

• Cut vegetables into even sizes for consistent cooking
• Keep chicken skin-side up for crispier skin
• Don’t overcrowd the pan—use a second pan if needed
• Stir vegetables halfway through for even roasting
• For extra crispness, broil for 2–3 minutes at the end

Variations and Substitutions:

• Different vegetables: Add potatoes, green beans, or Brussels sprouts
• Boneless chicken: Reduce cooking time slightly
• Spice blend: Use Italian seasoning instead of individual herbs
• Extra flavor: Add lemon wedges before roasting
• Garlic lovers: Add additional whole garlic cloves

Serving Suggestions:

• Serve as a complete one-pan meal
• Pair with a simple green salad
• Add crusty bread to soak up the juices
• Serve with a light sauce or gravy if desired

How to Store:

• Refrigerator: Store in an airtight container up to 4 days
• Reheat: Warm in the oven or microwave
• Freezer: Freeze chicken and vegetables up to 2 months

Frequently Asked Questions:

Why isn’t my chicken crispy?
Make sure the skin is facing up and not covered by vegetables.

Can I use boneless chicken?
Yes, but reduce the cooking time.

Do I need to peel the potatoes?
No, just wash them well if leaving the skins on.

Can I make this ahead of time?
You can prep everything ahead and refrigerate until ready to bake.

What if my vegetables aren’t done?
Remove the chicken and continue roasting the vegetables a bit longer. 

Comforting Chicken Enchilada Soup

A Hearty Homemade Soup Full of Chicken, Beans, and Warm Spices

This chicken enchilada soup is another comforting recipe from my mother’s recipe box. She believed that the best meals were cooked slowly on the stovetop, so the flavors had time to develop. While many people today use a slow cooker, my mom preferred using her cast iron Dutch oven on the gas stove and letting the soup gently simmer for hours.

This recipe is full of hearty ingredients like tender chicken, beans, vegetables, and warm spices. As the soup cooks slowly, all the flavors blend together into a rich and satisfying bowl of comfort food.

Mama never drained her cans of beans and I don't either.  However, you may certainly drain and rinse yours, if desired.  She also didn't blend her soup with an immersion blender, She preferred to leave the vegetables in their original form. 

While you can cook this soup more quickly if needed, letting it simmer slowly really brings out the best flavor. It’s the kind of cozy soup that warms you up on a chilly day and tastes even better the next day. 

Ingredients:

2 tsp. olive oil 
1 onion, chopped
1 bell pepper, chopped
1 carrot, cut into rings
2 celery stalks, thinly sliced
1 jalapeno pepper, diced
4 garlic cloves, minced
2-3 c. chicken broth
1 (14.5 oz.) can fire-roasted tomatoes
1 c. tomato sauce
1 (4 oz.) can green chiles
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. dried oregano
2-3 tsp. chopped chipotle peppers in adobo sauce (optional)
1 Lb. chicken breasts or thighs, with skin removed
1 (15 oz.) can white beans 
2 (15 oz.) cans black beans
2 c. frozen corn kernels
Salt and pepper to taste 

Directions: 

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the onion, bell pepper, carrot, celery, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5–6 minutes.

Pour in the chicken broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, oregano, chipotle peppers (if using), and white beans. Stir well to combine.

Season the chicken breasts lightly with salt and pepper and place them into the soup. Make sure the chicken is mostly covered by the liquid.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and allow the soup to simmer for 1 to 2 hours, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it using two forks. Set aside.

If you want a smoother soup, you can use an immersion blender or a blender that sits on the counter.  Carefully blend part of the soup until it becomes slightly creamy while still leaving some texture.

Return the shredded chicken to the pot along with the black beans and corn. Stir well and simmer for an additional 15 minutes until everything is heated through.

Taste and adjust salt and pepper if needed. Serve hot.

Tips for Best Success:

• Allow the soup to simmer slowly for deeper flavor.
• Use an immersion blender for easy blending directly in the pot.
• Blend only part of the soup so it stays hearty and not overly smooth.
• Rotisserie chicken can be used to shorten cooking time.
• The soup tastes even better the next day after the flavors develop. 

Variations and Substitutions:

• Make it spicier:  Add extra jalapeños or more chipotle peppers.
• Use different beans:  Pinto beans or kidney beans work well.
• Add enchilada flavor:  Replace part of the tomato sauce with red enchilada sauce.
• Make it creamy:  Stir in a little cream cheese or sour cream at the end.
• Vegetarian version:  Omit the chicken and add extra beans or diced sweet potatoes.

Serving Suggestions:

Chicken enchilada soup is delicious topped with:

    Shredded cheddar or Monterey Jack cheese
    Tortilla strips or crushed tortilla chips
    Sour cream
    Avocado slices
    Fresh cilantro
    Lime wedges

Serve with:

    Warm cornbread
    Homemade dinner rolls
    Tortilla chips
    A simple green salad

How to Store:

• Refrigerator:  Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: To freeze, allow the soup to cool completely and store in freezer-safe containers for up to 3 months.
• Reheat:  Reheat on the stovetop over medium heat or in the microwave until heated through. 

Frequently Asked Questions:

Can I make this soup in a slow cooker?
Yes. Cook on low for 6–8 hours or on high for 3–4 hours, then shred the chicken and continue with the final steps.

Can I use pre-cooked chicken?
Yes. Rotisserie chicken works well. Simply add the shredded chicken during the final simmer.

Do I have to blend the soup?
No. Blending is optional but helps create a slightly thicker, creamier texture.

Is this soup spicy?
It has mild heat from the jalapeño and chipotle peppers. You can reduce or omit them if you prefer a milder soup.