Creamy Chicken Spaghetti Casserole with Parmesan and Mushrooms

A comforting homemade casserole that turns leftover chicken into a creamy, satisfying family dinner.

Some of the best family recipes come from knowing how to make something delicious with what you already have. This creamy chicken spaghetti is one of those recipes.

When we had leftover chicken—which wasn't often—my mom would make this dish. Sometimes she would cook a whole chicken and divide the meat in half. She would shred one half and freeze it in a bag to use later, while using the other half to make this comforting chicken spaghetti.

Tender spaghetti and shredded chicken are tossed in a creamy Parmesan sauce with mushrooms and onions, then topped with crispy breadcrumbs or crushed stuffing mix and baked until hot, bubbly, and golden brown.

It's an old-fashioned, practical family recipe that turns leftover chicken into a hearty meal the whole family can enjoy.

Ingredients:  

12 oz spaghetti
1/4 c. butter
1 onion, chopped
1 can mushrooms, undrained
1/4 c.  flour
2 c. chicken broth
1 c. heavy cream or evaporated milk
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 c. Parmesan cheese
Salt & pepper to taste
2 c. cooked, shredded chicken

Directions:

Preheat oven to 350°F. 

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to the package directions until just tender, or al dente. Drain well and set aside.

In a cast-iron Dutch oven, over medium heat, melt the butter. Add the chopped onion and cook until tender and translucent, about 4–5 minutes.

Sprinkle the flour over the onions and stir well. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste.

Slowly whisk in the undrained mushrooms, chicken broth, and heavy cream or evaporated milk. Continue whisking until the sauce is smooth and thickened.

Stir in the garlic powder, onion powder, and Parmesan cheese. Season with salt and black pepper to taste. Continue stirring until the cheese has melted, and the sauce is smooth and creamy.

Add the cooked spaghetti and shredded chicken to the sauce. Toss gently until the spaghetti and chicken are evenly coated.

You can leave the chicken spaghetti in the cast-iron Dutch oven or a skillet that has a tight-fitting lid.  Or transfer the mixture to a lightly greased 9×13-inch baking dish.

Bake covered for 25–30 minutes, or until the casserole is hot, bubbly.

Allow the chicken spaghetti to rest for about 5 minutes before serving.

Tips for Best Success:

• Don't overcook the spaghetti. Cook it just until al dente because it will continue cooking while the casserole bakes.
• Drain the pasta well. Excess water can thin the creamy sauce.
• Add the flour before the liquids. Cooking the flour with the butter and onions for a minute or two helps prevent a raw flour taste.
• Whisk the sauce gradually. Slowly adding the broth and cream helps create a smooth, creamy sauce.
• Use freshly grated Parmesan when possible. It melts more smoothly and gives the sauce a richer flavor.
• Don't skip the resting time. Letting the casserole sit for about 5 minutes allows the sauce to settle slightly and makes it easier to serve.
• Watch the salt. The chicken broth, and Parmesan cheese, can all contain salt, so taste the sauce before adding too much additional salt.

Variations and Substitutions:

• Chicken: Rotisserie chicken works wonderfully, or use leftover baked, roasted, or boiled chicken.
• Mushrooms: If your family doesn't care for mushrooms, simply leave them out.
  Milk: Evaporated milk makes a good substitute for heavy cream and was commonly used in old-fashioned family recipes.
  Cheese: Try replacing part of the Parmesan with shredded mozzarella, cheddar, or Monterey Jack for a different flavor.
• Topping: Breadcrumbs give you a simple crispy topping, while crushed stuffing mix adds extra seasoning and a nostalgic flavor. Mix the breadcrumbs or crushed stuffing with 2 tablespoons olive oil.
• Vegetables: Add peas, broccoli, or chopped cooked carrots if you'd like to include more vegetables.
• Seasoning: A little dried parsley or Italian seasoning can be added for extra flavor.

Serving Suggestions:

Serve this creamy chicken spaghetti with a simple green salad, steamed green beans, roasted vegetables, or peas.

For a comforting family-style dinner, add warm garlic bread, homemade dinner rolls, or crusty bread for soaking up the creamy sauce.

How to Store:

• Refrigerator: Allow leftovers to cool and place them in an airtight container. Refrigerate for up to 3–4 days.
• Freezer: This casserole can be frozen. For best results, place cooled leftovers in a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and warm in a 350°F oven until hot. If the pasta seems dry, add a small splash of chicken broth or milk before reheating.

Frequently Asked Questions:

Can I use rotisserie chicken for this recipe?
Yes. Rotisserie chicken is an easy substitute for leftover cooked chicken. Remove the skin and bones and shred the meat before adding it to the casserole.

Can I make chicken spaghetti ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you're ready to bake. You may need to add a few extra minutes to the baking time if the casserole is cold from the refrigerator.

Can I use evaporated milk instead of heavy cream?
Absolutely. Evaporated milk works very well and gives the sauce a creamy texture without being quite as rich as heavy cream.

Can I leave out the mushrooms?
Yes. If mushrooms aren't a favorite in your family, you can leave them out without making any other changes.

Can I use a different type of pasta?
Yes. Spaghetti is traditional for this recipe, but linguine, fettuccine, or another long pasta can also be used.

Why did my chicken spaghetti turn out dry?
The pasta may have absorbed more sauce than expected, or the spaghetti may have been overcooked before baking. Be sure to cook the pasta only to al dente and make sure the sauce is creamy before combining everything.

Can I use crushed stuffing mix instead of breadcrumbs?
Yes. Crushed stuffing mix makes a particularly flavorful and crispy topping and is a great choice for this old-fashioned chicken spaghetti. 

Easy Homemade Chicken Fritters

Tender Chicken, Cheese, Herbs, and Savory Seasonings Fried Until Golden Brown for a Family-Favorite Meal.

There are some recipes that simply become part of your family's regular rotation, and these homemade chicken patties are one of them. My son's friend shared this recipe with us, and it quickly became a recipe we make quite often.

The patties are made with shredded or finely chopped cooked chicken, cheese, herbs, and simple seasonings. A little mayonnaise helps keep them tender, while crushed stuffing mix or bread crumbs help hold everything together and give the patties a wonderful savory flavor.

I especially like recipes like this that can be prepared ahead of time. After shaping the patties, they rest in the refrigerator for at least two hours, making them especially convenient when you know you'll have a busy afternoon or evening.

There is something awfully nice about coming home from work and knowing you already have a homemade meal waiting to go on the table. Serve these chicken patties on their own with a side dish or two, or put out your favorite dipping sauce and let everyone enjoy them their own way.

We usually call these chicken patties, but they could just as easily be called chicken fritters. Whatever you call them, they're a delicious way to turn cooked chicken into a meal the whole family enjoys. 

Ingredients: 

3 to 3 1/2 c. cooked chicken meat, finely chopped into 1/3 inch pieces 
2 egg
1/3 c. mayonnaise
2/3 c. bread crumbs or crushed stuffing mix
1/2 c. onion, finely chopped
1/2 c. mozzarella cheese, cheddar cheese or pepper jack
1 teaspoon prepared mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. pepper 
2 Tbs olive oil for frying

Directions:

In a medium bowl, combine the cooked chopped chicken, eggs, mayonnaise, bread crumbs or crushed stuffing mix, shredded cheese, onion, mustard, garlic powder, onion powder, salt, thyme, and black pepper. Stir until everything is thoroughly combined.

Divide the mixture into 8 portions and shape each portion into a firm patty. If the mixture feels a little loose, gently press the patties together so they hold their shape.

Place the patties on a plate or baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours. This chilling time helps the patties firm up and makes them easier to cook without falling apart.

When ready to cook, heat the olive oil in a large cast-iron skillet over medium-high heat until hot.

Carefully place the patties in the skillet, working in batches if necessary, so the pan isn't overcrowded. 

Cook for about 4 to 5 minutes, or until the first side is nicely golden brown.

Carefully turn the patties over and cook for another 3 to 5 minutes, until the second side is golden brown and the patties are heated through. If using previously cooked chicken, the center should reach 165°F for food safety.

Remove the chicken patties from the skillet and serve warm with your favorite dipping sauce or your choice of side dishes.

Serve and enjoy! 

Tips for the Best Chicken Patties:

• Use cooked chicken. This is a great recipe for leftover roasted, baked, or rotisserie chicken.
• Chop the chicken fairly small. Pieces around ⅓ inch make patties that hold together better than large chunks.
• Don't skip the chilling time. Refrigerating the patties for at least two hours helps them firm up and makes them much easier to turn in the skillet.
• Don't overcrowd the skillet. Cooking in batches allows the patties to brown instead of steaming.
• Let the oil get hot first. Starting in properly heated oil helps create those delicious golden-brown edges.
• Turn carefully. The patties are tender, so a wide spatula works especially well.
• Watch the salt if using stuffing mix. Stuffing mix is already seasoned and can contain quite a bit of salt. You may want to reduce the added salt to 1/4 teaspoon or season to taste.
• Use leftover chicken for convenience. This recipe is an excellent way to turn leftover chicken into a completely different meal.
• Don't make the patties too thick. Moderately sized patties brown more evenly and heat through more easily.

Variations and Substitutions:

• Change the cheese: Use cheddar, mozzarella, pepper jack, Colby, Monterey Jack, or a combination of cheeses.
• Add more herbs: Try parsley, Italian seasoning, basil, or a little rosemary.
• Add a little heat: Pepper jack cheese, a pinch of cayenne pepper, or a few dashes of hot sauce can give the patties a nice kick.
• Use stuffing mix: Crushed seasoned stuffing mix adds extra flavor and is the way you make them. Plain bread crumbs can be used instead.
• Try panko: For a slightly lighter, crispier texture, substitute panko bread crumbs.
• Add vegetables: A small amount of finely chopped bell pepper, green onion, or celery can be added to the mixture.
• Use different chicken: Leftover baked chicken, roasted chicken, or rotisserie chicken all work well.
• Make smaller patties: Form the mixture into smaller patties for an appetizer or party tray.

Serving Suggestions:

These chicken patties are versatile enough to serve as a main dish, a light lunch, or an appetizer.

Serve them with:

• Mashed potatoes and gravy
• Roasted or steamed vegetables
• Green beans
• Corn
• A simple garden salad
• Coleslaw
• Potato salad
• French fries or oven-baked potato wedges
• Rice or buttered noodles

For dipping, try ranch dressing, honey mustard, barbecue sauce, ketchup, buffalo sauce, or your favorite creamy dipping sauce.

They can also be tucked into a hamburger bun or sandwich roll with lettuce, tomato, and a little mayonnaise for an easy chicken sandwich.

How to Store:

• Refrigerator:  Allow leftover chicken patties to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Reheating:  Reheat the patties in a skillet over medium heat, in the oven, or in an air fryer until heated through. An air fryer or oven will help bring back some of the crispness.
• Freezer:  For longer storage, cooked chicken patties can be frozen. Place them in a single layer until frozen, then transfer them to a freezer-safe container or bag. Separate layers with parchment paper if needed. Use within about 2 to 3 months for best quality.

Frequently Asked Questions:

Can I use leftover chicken for these chicken patties?
Yes! Leftover cooked chicken is perfect for this recipe. Roasted chicken, baked chicken, and rotisserie chicken all work well.

Can I make the chicken patties ahead of time?
Yes. In fact, the recipe already calls for refrigerating the shaped patties for at least two hours before cooking. You can prepare them earlier in the day and cook them when you're ready for dinner.

Why do the chicken patties need to be refrigerated before cooking?
The chilling time allows the ingredients to firm up and helps the patties hold their shape while cooking.

Can I use bread crumbs instead of stuffing mix?
Absolutely. Plain or seasoned bread crumbs can be used. Stuffing mix gives the patties a little extra savory flavor.

What kind of cheese is best?
That's really a matter of taste. Cheddar gives you a stronger cheesy flavor, mozzarella is mild and melts nicely, and pepper jack adds a little heat.

Can I freeze chicken patties?
Yes. Cooked patties can be frozen for convenient future meals. Cool them completely before packaging and freeze them in an airtight, freezer-safe container.

What dipping sauces go well with chicken patties?
Ranch, honey mustard, barbecue sauce, ketchup, buffalo sauce, and creamy garlic or herb sauces are all good choices.

How do I keep the patties from falling apart?
Make sure the chicken is chopped fairly small, don't add too much moisture, and don't skip the two-hour refrigeration period. Also, turn the patties gently with a wide spatula.

Can I make smaller chicken patties?
Yes. Smaller patties are especially nice for appetizers, lunches, or serving to children. Just keep an eye on them while cooking because smaller patties will brown more quickly.

One-Pan Lemon Chicken and Garden Vegetables

Tender chicken, roasted potatoes, broccoli, peppers, and onions come together with a simple lemon-garlic seasoning for an easy family supper.

My mother used to make this simple chicken and vegetable dish often. It was one of those meals that didn't require a lot of fuss or a sink full of dirty dishes. Everything came together on one baking sheet and went into the oven.

The combination of tender chicken, potatoes, onions, bell peppers, and broccoli makes this a hearty meal all by itself. A simple mixture of olive oil, garlic, onion, oregano, and lemon juice seasons everything beautifully.

The lemon is subtle, but it makes a difference. It brightens the entire dish and gives the roasted vegetables and chicken a fresh flavor without overpowering the other ingredients.

This is a wonderful recipe for those evenings when you want a homemade supper without spending hours in the kitchen.

Ingredients:

1/4 c. olive oil
1 Tbs. lemon juice
2 tsp. salt
¼ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1 pound potatoes, diced into bite sized pieces
1 onion, cut into 1 inch pieces
1 bell pepper, cut into 1 inch pieces
2 cups broccoli florets
4 cloves garlic, minced
2 boneless, skinless chicken breasts, cut into 1 inch pieces

Directions:

Preheat the oven to 375°F. Lightly grease a large rimmed baking sheet or line with parchment paper.

In a large bowl, whisk together the olive oil, lemon juice, salt, black pepper, garlic powder, onion powder, and oregano.  Set aside.

Place the diced potatoes, onion, and bell pepper on the prepared baking sheet.

Drizzle about 2 tablespoons of the marinade over the vegetables and toss until they are evenly coated. Spread the vegetables into a single layer.

Bake for 20 minutes.

While the vegetables are baking, add the chicken, broccoli, and minced garlic to the remaining mixture in the bowl. Toss until evenly coated.

After the vegetables have baked for 20 minutes, remove the baking sheet from the oven.

Carefully stir or turn the potatoes, onions, and bell peppers so they cook evenly. Move the vegetables off to the side of the baking pan.  

Add the chicken and broccoli mixture in the center of the baking sheet.  Spread the chicken and vegetables out into an even layer. 

Return the baking sheet to the oven and bake for about 20 minutes, turning the chicken and vegetables halfway through cooking.

Continue baking until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.

Serve hot and enjoy!

Tips for Best Success:

• Cut the potatoes into small, even pieces. This helps them cook through in the same amount of time as the other vegetables.
• Don't overcrowd the pan. Spread the ingredients into a single layer so they roast instead of steaming.
• Cut the chicken into similar-sized pieces. Uniform pieces will cook more evenly.
• Use fresh garlic when possible. The minced garlic adds wonderful flavor as it roasts with the chicken and vegetables.
• Turn everything halfway through cooking. This helps the chicken brown and allows the vegetables to cook more evenly.
• Check the chicken with a thermometer. Chicken should reach 165°F in the thickest pieces.
• Don't overcook the broccoli. Adding it later keeps it tender-crisp instead of mushy.

Variations and Substitutions:

• This recipe is easy to adapt to whatever vegetables you have available. Try carrots, zucchini, yellow squash, cauliflower, green beans, or Brussels sprouts.
• Boneless, skinless chicken thighs can be substituted for the chicken breasts. Cut them into similar-sized pieces and cook until they reach 165°F.
• If your family enjoys a stronger lemon flavor, add another tablespoon of lemon juice or serve the finished dish with fresh lemon wedges.
• Sprinkle freshly grated Parmesan cheese over the vegetables during the last few minutes of baking.
• A pinch of red pepper flakes or cayenne pepper can add a gentle kick to the lemon-garlic seasoning.
• Fresh parsley, thyme, or rosemary can be sprinkled over the finished dish for additional flavor and color.

Serving Suggestions:

Serve it with:

• Warm homemade dinner rolls
• Crusty French bread
• A simple green salad
• Cucumber and onion salad
• Fresh fruit
• Applesauce
• A light dessert such as fruit crisp or spice cake

How to Store:

• Refrigerator: Allow leftovers to cool, then transfer them to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat larger portions in a covered baking dish in a 350°F oven until heated through.
• For the best texture, avoid repeatedly reheating the entire batch. Reheat only the amount you plan to eat.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well in this recipe. Cut them into approximately 1-inch pieces and cook until they reach 165°F.

Can I use frozen broccoli?
Fresh broccoli gives the best texture, but frozen broccoli can be used. Thaw and drain it well before adding it to the baking sheet so excess moisture doesn't make the vegetables soggy.

Can I use other vegetables?
Absolutely. This is a very flexible one-pan meal. Carrots, zucchini, cauliflower, green beans, and Brussels sprouts are all good choices.

Why are the potatoes cooked before the chicken?
Potatoes take longer to become tender than small pieces of chicken. Giving them a 20-minute head start allows everything to finish cooking at approximately the same time.

Can I prepare this meal ahead of time?
You can chop the vegetables and chicken ahead of time and prepare the seasoning mixture separately. For food safety, keep the raw chicken refrigerated and separate from the vegetables until you're ready to cook.

How do I know when the chicken is done?
The safest way is to use an instant-read thermometer. The thickest pieces of chicken should reach 165°F.

Does this recipe taste strongly of lemon?
No. The lemon provides a subtle brightness rather than a strong lemon flavor. It helps balance the savory garlic, onion, and oregano.

Brown Sugar Soy Chicken and Zucchini

A quick one-pan chicken dinner featuring fresh zucchini, onions, mushrooms, and a sweet savory homemade sauce.

Some of our family's favorite recipes have come from friends who enjoy cooking, and this is one of them. It was shared by one of my son's friends and quickly became one of our favorite weeknight meals. Before long, my son was making it himself, and it has remained one of his go-to suppers ever since.

The secret to getting this meal on the table quickly is slicing the chicken into thin strips before cooking. The chicken cooks in just minutes, while the zucchini stays tender-crisp and the onions become sweet and flavorful. Everything is coated in a savory homemade brown sugar soy sauce with just a touch of ginger for extra flavor.

If you're looking for an easy skillet supper made with simple pantry ingredients, this chicken and zucchini stir-fry is sure to become a family favorite.

Ingredients:

For the Chicken:
1 pound boneless skinless chicken breast cut into 1/4 inch slices
1 Tbs. soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. cornstarch

For the Sauce:
1/4 c. chicken stock
3 Tbs. light brown sugar packed
3 Tbs. soy sauce
2 Tbs. cornstarch
1 Tbs. Worcestershire
1 Tbs. vinegar
1/4 tsp. ginger

For the Stir-Fry:
3 Tbs. olive oil, divided
1 onion, sliced thinly into half moons
1 can mushrooms, reserve the juice for later
2 c. zucchini, thinly sliced 
2 cloves garlic, minced 
Cooked rice or buttered noodles

Directions:

Place the sliced chicken in a medium bowl.

Add the soy sauce, garlic powder, and onion powder. Toss until the chicken is evenly coated.

Sprinkle the cornstarch over the chicken and stir until every piece is lightly coated. Set aside.

In a small bowl, whisk together the chicken stock, brown sugar, soy sauce, cornstarch, Worcestershire sauce, vinegar, and ground ginger. Set aside.

Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat.

Arrange half of the chicken in a single layer. Cook for 30 to 60 seconds before turning. Continue cooking for about 4 to 5 minutes, or until the chicken is cooked through and lightly browned. Remove to a plate and cover to keep warm. Repeat with the remaining chicken, adding another tablespoon of oil if needed.

Add the remaining olive oil to the skillet. Add the sliced onions and cook for about 4 to 5 minutes until softened.

Stir in the sliced mushrooms, and zucchini. Cook for 2 to 3 minutes, stirring often, until the zucchini is tender-crisp.

Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the reserved mushroom juice.

Return the cooked chicken to the skillet and stir everything together.

Give the sauce another quick whisk, then pour it into the skillet. Bring to a gentle simmer, stirring constantly, for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables.

Serve immediately over steamed rice, buttered noodles, or enjoy it just as it is. 

Tips for Best Success:

• Slice the chicken while it's slightly frozen for thin, even pieces.
• Have all your ingredients prepared before heating the skillet since stir-fries cook quickly.
• Cook the chicken in batches so it browns instead of steaming.
• Don't overcook the zucchini—it should stay slightly crisp.
• Whisk the sauce again just before adding it because the cornstarch settles quickly.
• Use a large cast iron skillet or wok to keep the vegetables from becoming crowded.

Variations and Substitutions:

• Use chicken thighs instead of chicken breasts for extra flavor.
• Add broccoli, bell peppers, snap peas, carrots, or water chestnuts.
• Replace the zucchini with yellow summer squash.
• Add sliced fresh mushrooms instead of canned if preferred.
• Stir in a pinch of red pepper flakes for extra heat.
• Serve over rice, egg noodles, or cauliflower rice.
• Sprinkle with toasted sesame seeds or sliced green onions before serving.

Serving Suggestions:

This easy stir-fry pairs well with:

• Steamed white or brown rice
• Buttered egg noodles
• Fried rice
• Homemade dinner rolls
• Fresh garden salad
• Steamed broccoli
• Asian-style cucumber salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating:  Reheat gently in a skillet over medium-low heat or microwave until warmed through.
• Freezer:  Freeze for up to 2 months, although the zucchini will be softer after thawing.

Frequently Asked Questions:

Can I use fresh mushrooms?
Yes. Substitute about 8 ounces of fresh sliced mushrooms and sauté them with the onions.

Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs stay very tender and work beautifully.

Can I make this ahead?
Yes. Slice the vegetables and mix the sauce a day ahead for an even quicker supper.

Can I make it gluten-free?
Yes. Use gluten-free soy sauce (tamari) and gluten-free Worcestershire sauce.

What can I serve with it?
Rice, noodles, or even mashed potatoes all pair well with the savory sauce.

Vintage Creamed Chicken with Peas and Mushrooms

Tender chicken and vegetables in a rich homemade cream sauce—the perfect comfort food.

Some of the best family recipes are the ones that come together quickly after a busy day. This creamy chicken skillet was one of those meals my mom often made when she was short on time or simply didn't feel like spending hours in the kitchen.

If she happened to have leftover chicken from the night before, supper came together even faster. Tender pieces of chicken are combined with sweet onions, bell peppers, mushrooms, peas, and a rich homemade cream sauce to create a hearty meal that's pure comfort food.

Served over buttered toast, fluffy mashed potatoes, or egg noodles, this old-fashioned recipe proves that simple ingredients can make an unforgettable meal.

Ingredients:

4 boneless chicken breast halves, cut into 1/2 to 1 inch pieces (or about 4 cups cooked leftover chicken)
1 Tbs. olive oil or butter
1/2 c. butter
1 bell pepper, chopped
1 onion, chopped
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 1/2 c. whole milk
1 1/4 c. hot water
1 1/2 tsp. chicken bouillon powder
1 (4.5 ounce) can mushrooms, undrained
1 c. sweet peas
4 ounces chopped pimento, (Optional)

Directions:

If using raw chicken, cut it into 1/2 to 1-inch pieces and season lightly with salt and pepper.

Heat the olive oil or butter in a large cast iron skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a bowl and set aside.

If using leftover cooked chicken, simply warm it briefly in the skillet with a little butter before removing it.

In the same skillet, reduce the heat to medium and melt the butter. Add the chopped bell pepper and onion. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent. Scrape the browned bits from the bottom of the skillet to add extra flavor to the sauce.

Reduce the heat to low. Sprinkle in the flour, salt, black pepper, and garlic powder. Stir constantly for 1 to 2 minutes until the flour is fully incorporated and the mixture becomes bubbly.

Gradually whisk in the milk, hot water, chicken bouillon powder, and the undrained mushrooms. Increase the heat to medium and cook, stirring constantly, until the sauce comes to a gentle boil. Continue cooking for about 1 minute, or until slightly thickened.

Return the chicken to the skillet. Stir in the peas and chopped pimentos, if using. Cook for 2 to 3 minutes, just until everything is heated through.

Serve hot over buttered toast, egg noodles, rice, biscuits, or creamy mashed potatoes.

Tips for Best Success:

Leftover roasted, or rotisserie chicken makes this meal even quicker.
Cook the flour for at least a minute to eliminate any raw flour taste.
Add the milk gradually while whisking to keep the sauce smooth.
Don't overcook the peas—they only need a few minutes to warm through.
Whole milk creates the creamiest sauce, but 2% milk also works well.
Taste the sauce before serving, since different bouillon brands vary in saltiness.
Scraping the browned bits from the skillet adds wonderful homemade flavor.

Variations and Substitutions:

• Use leftover turkey instead of chicken.
• Add diced carrots or celery with the onions.
• Stir in fresh parsley or thyme before serving.
• Substitute frozen mixed vegetables for the peas.
• Replace mushrooms with fresh sliced mushrooms if preferred.
• Add shredded cheddar or Parmesan cheese for an even richer sauce.
• Serve over rice instead of noodles or toast.
• Use half-and-half in place of some of the milk for a richer cream sauce.

Serving Suggestions:

This creamy chicken pairs wonderfully with:

• Buttered toast
• Homemade biscuits
• Egg noodles
• Creamy mashed potatoes
• Steamed white rice
• Buttered green beans
• Garden salad
• Roasted broccoli
• Homemade dinner rolls
• Fresh sliced tomatoes

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 3 days.
• Freezer:  Freeze for up to 2 months. For the best texture, thaw overnight in the refrigerator before reheating.
• Reheating:  Warm gently on the stovetop over low heat or in the microwave. Add a splash of milk if the sauce has thickened during storage.

Frequently Asked Questions:

Can I use leftover chicken?
Yes! Leftover roasted, baked, or rotisserie chicken is perfect and makes this recipe even faster.

Can I use frozen peas?
Absolutely. There's no need to thaw them first.

Can I leave out the mushrooms?
Yes. Simply omit them or replace them with another vegetable such as diced carrots or celery.

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

What can I serve it over?
It's delicious over toast, biscuits, rice, egg noodles, or mashed potatoes.

Can I make the sauce thicker?
Yes. Let it simmer a little longer, or whisk together 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce. 

Mom's Crispy Honey Garlic Butter Chicken Bites

Crispy baked chicken tossed in a rich honey garlic butter sauce.

Whenever my mom made these crispy chicken bites, everyone gathered around the kitchen, waiting for them to come out of the oven. She would cut the chicken into bite-sized pieces, marinate it in buttermilk and seasonings, then coat each piece in a seasoned flour mixture before baking until golden.

The best part came at the very end. She would toss the hot chicken in a buttery garlic sauce sweetened with honey and just a touch of soy sauce and brown sugar. Every piece became coated in a rich, glossy glaze that was sweet, savory, and full of flavor.

She usually served this chicken with creamy mashed potatoes and buttered corn, making it one of those simple family dinners that disappeared almost as soon as it reached the table.

Ingredients:

For the Chicken Marinade:
2 lbs chicken  cut into  1-inch pieces 
1 c. buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

For the Dry Coating:
1 c. flour
1 c. cornstarch 
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp.cayenne pepper 

Honey Butter Sauce:
6 Tbs. butter (divided)
6-8 garlic cloves, finely minced (adjust to preference)
1/4 c. honey (We use unfiltered, raw honey)
2-3 Tbs. soy sauce 
2-3 Tbs. brown sugar 
Pinch of dried red chili flakes (Optional) 

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper. For the crispiest results, place a wire baking rack on top of the baking sheet and lightly spray it with olive oil. 

 In a large bowl, whisk together the buttermilk, salt, pepper, garlic powder, and onion powder.

Add the chicken pieces and stir until evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for even more flavor.

In a shallow dish or large resealable bag, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and cayenne pepper.

Remove the chicken from the marinade, allowing the excess buttermilk to drip off.

Coat each piece thoroughly in the flour mixture, gently pressing the coating onto the chicken.

Arrange the coated chicken pieces on the prepared wire rack, leaving a little space between each piece.

Let the coated chicken rest for 10–15 minutes. This helps the coating adhere during baking.

Lightly spray the tops of the chicken with olive oil.

Bake for 10 minutes, then carefully turn each piece over, spray lightly again if needed, and bake another 5–8 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken bakes, prepare the sauce.

In a large cast iron skillet over medium heat, melt 2 tablespoons of the butter.

Add the garlic and cook for 1–2 minutes, stirring constantly until fragrant.

Stir in the remaining butter, honey, soy sauce, brown sugar, and red pepper flakes. Simmer for 2–3 minutes, stirring frequently, until smooth and slightly thickened.

Taste the sauce and adjust the sweetness or soy sauce to your preference.

Add the hot baked chicken to the skillet and gently toss until every piece is coated with the honey garlic butter sauce.

Serve immediately.

Tips for Best Success:

• Marinate the chicken overnight for the most tender, flavorful results.
• Pat off only the excess buttermilk—don't wipe the chicken dry.
• Press the coating firmly onto each piece.
• Let the coated chicken rest before baking.
• Bake on a wire rack for crispier chicken.
• Lightly spray the coating with olive oil for better browning.
• Toss the chicken with the sauce just before serving to keep the coating crisp.

Variations and Substitutions: 

• Sprinkle toasted sesame seeds over the finished chicken.
• Add 1 teaspoon orange zest or lemon zest to the sauce.
• To make it spicier, add any of these seasonings, extra cayenne pepper, hot sauce, chipotle powder, or more crushed red pepper flakes
• Use an Air Fryer. Cook at 390°F for 10–12 minutes, shaking halfway through.

Serving Suggestions:

Serve with:

• Creamy mashed potatoes
• Buttered sweet corn
• Green beans
• Homemade dinner rolls
• Macaroni and cheese
• Coleslaw
• Garden salad
• Steamed broccoli
• White rice
• Roasted vegetables

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze the baked chicken (before adding the sauce) for up to 3 months.
• Reheating: Reheat in a 375°F oven or air fryer until hot, then toss with freshly warmed sauce.

Frequently Asked Questions:

Can I fry the chicken instead?
Yes. Fry at 350°F for about 5–6 minutes, or until golden and the internal temperature reaches 165°F.

Can I make it ahead?
Yes. Marinate the chicken overnight and prepare the coating ahead of time.

Why use cornstarch?
Cornstarch creates a lighter, crispier coating than flour alone.

Can I use chicken tenders?
Absolutely. Simply cut them into bite-sized pieces or leave them whole and increase the baking time slightly.

Is the sauce very sweet?
No. The soy sauce balances the honey and brown sugar for a sweet-and-savory flavor. 

Old-Fashioned Creamy Chicken Macaroni Casserole

A vintage recipe card favorite that's just as comforting today as it was years ago.

Some of the writing on this old recipe card had faded over the years, making a few of the ingredient amounts difficult to read.  This is one of the reasons I started this recipe blog. I want to help preserve the old recipes that have been passed down through generations of home cooks before they are lost to time.

I'm not sure where this recipe originally came from since the recipe card wasn't labeled. My mom often made a similar casserole using tuna instead of chicken, so it's possible this recipe was adapted from one of her favorite tuna casseroles.

Either way, it's a simple, creamy comfort food recipe that's easy to prepare with everyday pantry ingredients.

Ingredients:

3/4 c. elbow macaroni 
3 T. butter
3 T. flour
1 pkg. cream cheese
1 onion, chopped
1 bell pepper, chopped
1 c. milk
1 c. chicken broth or 1 boullion cube in 1 c. water
Salt and pepper to taste
2 c. cooked diced chicken
1/2 to 1 c. buttered bread crumbs

Directions:

Preheat the oven to 350°F. 

Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and set aside.

In a cast iron Dutch oven or large skillet, melt the butter over medium heat.

Add the chopped onion and bell pepper. Sauté for 3 to 5 minutes, or until softened.

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

Gradually whisk in the milk and chicken broth until smooth.

Add the softened cream cheese and stir until completely melted and the sauce is smooth and creamy.

Simmer gently for 2 to 3 minutes, stirring often, until slightly thickened.

Season with salt and pepper to taste.

Stir in the cooked chicken and drained macaroni until evenly coated with the sauce.

We left the mixture in the skilled or Dutch oven, but you can also spoon the mixture into a butter or greased 2-quart casserole dish.

Sprinkle the buttered bread crumbs evenly over the top.

Bake, uncovered, for 25 minutes, or until hot and bubbly and the bread crumbs are lightly golden.

Let stand for 5 minutes before serving.

Tips for Best Success:

• Cook the macaroni just until al dente. It will continue cooking while the casserole bakes.
• Soften the cream cheese before adding it to the sauce so it melts smoothly.
• Cook the flour for 1 to 2 minutes to remove the raw flour taste before adding the liquids.
• Whisk constantly as you add the milk and broth to prevent lumps.
• Dice the chicken into bite-sized pieces, so every serving has plenty of chicken.
• Season at the end. If using bouillon, taste first before adding additional salt.
• For extra crispy bread crumbs, drizzle 1 to 2 tablespoons melted butter over the topping before baking.

Variations and Substitutions:

Replace the cooked chicken with 2 (5-ounce) cans of tuna, drained. 

Try adding more vegetables:

• Frozen peas
• Diced carrots
• Sliced mushrooms
• Chopped celery
• Broccoli florets

Stir in cheese:

• 1 cup shredded cheddar
• Monterey Jack
• Swiss cheese
• Parmesan on top with the bread crumbs

Use different pasta:

• Shells
• Rotini
• Small penne
• Bow ties

Instead of bread crumbs, use:

• Crushed Ritz crackers
• Panko bread crumbs
• Crushed corn flakes
• Buttered stuffing mix

Serving Suggestions:

Serve this comforting casserole with:

• Garden salad
• Steamed green beans
• Buttered peas
• Roasted broccoli
• Homemade dinner rolls
• Garlic bread
• Fresh fruit
• Sliced tomatoes
• Coleslaw

How to Store:

• Store covered in the refrigerator for 3 to 4 days.
• Freeze in an airtight container for up to 2 months.
• Reheat covered in the oven at 325°F until warmed through, or microwave individual servings. Add a splash of milk if the sauce has thickened.

Frequently Asked Questions:

Can I use leftover chicken?
Yes. Rotisserie chicken or leftover roasted chicken works perfectly.

Can I substitute tuna?
Absolutely. Two cans of drained tuna make a delicious variation.

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

What cream cheese should I use?
Regular full-fat cream cheese provides the richest flavor and creamiest sauce.

Can I freeze it?
Yes. Freeze before or after baking for up to two months.

Why is my sauce too thick?
Simply stir in a little extra milk before serving until it reaches your preferred consistency.

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.