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.  

Sweet and Savory Pineapple Chicken

Better-Than-Takeout Pineapple Chicken 

This Honey Lime Pineapple Chicken is a recipe I received from a friend, and it quickly became one we enjoy often. The combination of honey, soy sauce, and fresh lime juice creates a rich, slightly tangy sauce that pairs perfectly with tender chicken and sweet pineapple.

It’s one of those meals that feels a little special but is still simple enough for a weeknight dinner. Served over warm rice with broccoli on the side, it makes a complete and comforting meal the whole family will enjoy.

Ingredients:

1 c. water
3/4 c. honey
1/2 c. soy sauce
Juice of 1 lime
1 tsp. coconut extract (optional)
Pinch of ground red pepper
8 pineapple slices, cut into chunks (fresh or canned, drained)
1/4 c. butter or oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp. garlic powder (or 2–3 cloves fresh garlic, minced)
1/2 c. flour
Warm cooked rice, for serving
Steamed broccoli (optional) 

Directions:

In a small bowl, whisk together the water, honey, soy sauce, lime juice, coconut extract (if using), and ground red pepper. Set aside.

Heat butter or oil in a large cast iron skillet over medium heat. Add the pineapple chunks and sauté until lightly browned. Remove and set aside.

Season the chicken pieces evenly with garlic powder (or season lightly with salt and pepper if using fresh garlic later).

Dredge the chicken pieces in flour, shaking off any excess.

In the same skillet, cook the chicken over medium heat until browned on both sides, about 2 minutes per side. The chicken does not need to be fully cooked at this stage. Remove from skillet and set aside.

If using fresh garlic, add it to the skillet now and sauté for about 30 seconds until fragrant.

Reduce heat to low. Pour the honey-soy mixture into the skillet, stirring to loosen any browned bits from the bottom.

Return the chicken to the skillet and simmer gently for 12–15 minutes, or until the chicken is fully cooked, and the sauce has slightly thickened. Turn the chicken once during cooking.

Stir in the broccoli (if using) and gently coat with sauce.

Top with sautéed pineapple and serve warm over rice.

Tips for Best Success:

• Cut chicken into evenly sized pieces so it cooks uniformly.
• Don’t overcrowd the pan — cook in batches if necessary.
• Simmer gently, not at a rapid boil, to keep the coating intact.
• Fresh lime juice gives the best flavor.
• If sauce is too thin, simmer uncovered for a few extra minutes.

Variations and Substitutions: 

• Use chicken thighs instead of breasts for extra tenderness.
• Substitute teriyaki sauce for soy sauce for a sweeter flavor.
• Add red or green bell peppers for more color and crunch.
• Stir in snap peas or carrots instead of broccoli.
• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir in during the last few minutes of cooking. 

Serving Suggestions:

• Serve over white or jasmine rice
• Spoon over brown rice for a heartier option
• Serve with steamed broccoli or stir-fry vegetables
• Add a side of egg rolls or simple salad
• Garnish with green onions or sesame seeds

How to Store:

• Refrigerate:  Place leftovers in an airtight container in the refrigerator for up to 3–4 days.
• To reheat:  Warm gently on the stovetop or microwave in 30-second intervals, stirring occasionally.
• Freeze:  This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use canned pineapple?
Yes. Just be sure to drain it well before sautéing.

Can I skip the flour coating?
Yes, but the sauce will be thinner and won’t cling to the chicken as well.

Is coconut extract necessary?
No, it’s optional. It adds a subtle tropical flavor, but the recipe is delicious without it.

Can I make this ahead of time?
Yes. The flavors deepen slightly after resting, making it great for meal prep.

Is this recipe very sweet?
It is sweet-savory. If you prefer less sweetness, reduce the honey to 1/2 cup.

Old-Fashioned Chicken and Rice Soup

A Hearty One-Pot Family Recipe Made from Scratch That Is Warm, Filling, and Perfect for Using Up Extra Chicken

There was always something comforting about walking into a warm kitchen on a cool day and smelling soup simmering on the stove. This chicken and rice soup was one of the meals my mom would make when the weather turned chilly — or when she had extra chicken that needed to be used up.

It isn’t fancy. It doesn’t require unusual ingredients. But it fills the house with warmth and makes a simple supper feel special. Tender chicken, soft rice, and vegetables in a seasoned broth come together in the most comforting way.

It’s the kind of recipe that stretches ingredients, feeds a family well, and tastes even better the next day.

Ingredients: 

2 Tbs. butter
1 onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
8 ounces brown mushrooms or white mushrooms, sliced
1 tsp. garlic minced
1 tsp. salt
1 tsp. parsley
1/2 tsp.  thyme
1/2 tsp.  poultry seasoning or 1/4 tsp. ground sage
1/4 tsp.  pepper
6 c. chicken broth
2 chicken breasts, raw
½ c. uncooked white rice  

Directions:

In a large Dutch oven or heavy soup pot, melt the butter over medium heat.

Add the onion, carrots, celery, and mushrooms. Cook, stirring occasionally, until the vegetables are tender, and the onion becomes soft and translucent.

Stir in the garlic, salt, parsley, thyme, poultry seasoning, and pepper. Cook for about 30 seconds, just until fragrant.

Pour in the chicken broth. Add the raw chicken breasts and the uncooked rice. Stir gently and bring the soup to a boil.

Reduce the heat to low, cover, and simmer for 20–25 minutes. Stir once or twice during cooking to keep the rice from sticking.

After about 15 minutes of simmering, carefully remove the chicken breasts and place them on a plate. Shred the chicken with two forks.

Return the shredded chicken to the pot and continue simmering until the rice is tender.

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

Tips for the Best Chicken & Rice Soup:

• Use bone broth for deeper flavor if you have it.
• Stir occasionally, so the rice does not settle on the bottom.
• If the soup thickens too much, add a splash of hot broth or water.
• For quicker prep, use leftover cooked chicken and reduce simmer time.

Variations & Substitutions:

•  Use leftover chicken: Add 2–3 cups cooked shredded chicken during the last 10 minutes of cooking.
• Swap the rice: Try brown rice (increase cooking time) or even small pasta.
• Make it creamy: Stir in ½ cup heavy cream at the end for a richer version.
• Add greens: A handful of spinach or kale stirred in at the end adds color and nutrients.
• Herb twist: Add a bay leaf while simmering for extra depth.

Serving Suggestions:

This chicken and rice soup pairs beautifully with:

• Fresh homemade yeast rolls
• Buttery dinner rolls
• Easy garlic biscuits
• A simple side salad
• Crackers and sliced cheese

How to Store and Reheat:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in individual portions for up to 3 months. Keep in mind the rice will soften more after freezing.
• Reheat on Stove: Warm gently over medium-low heat, adding extra broth if needed.
• Reheat in Microwave: Heat in 1-minute intervals, stirring between each.

Frequently Asked Questions:

Can I use brown rice?
Yes, but increase the cooking time to 35–40 minutes and add extra broth if needed.

Why is my soup so thick the next day?
Rice continues absorbing liquid. Simply add more broth when reheating.

Can I cook the rice separately?
Yes. Cooking rice separately keeps the broth clearer and prevents thickening.

Can I make this in a slow cooker?
Yes. Add everything except rice and cook on low for 6–7 hours. Add rice during the last 45 minutes.

Crispy Buttermilk Oven-Baked Chicken

Tender, Juicy, and Oven-Crisped to Perfection

There is something so comforting about crispy chicken fresh from the oven. Growing up, chicken night always felt a little special. It wasn’t fancy, but it filled the kitchen with the warm scent of spices and promised a meal that brought everyone to the table.

This Buttermilk Oven-Baked Chicken gives you that classic fried chicken flavor without standing over a deep fryer. The buttermilk tenderizes the meat, while the seasoned flour creates a beautifully crisp coating in the oven. It’s simple, satisfying, and perfect for a cozy family dinner.

Best of all, it uses pantry spices and everyday ingredients — no boxed coatings or complicated steps.

Ingredients: 

8 chicken drumsticks or thighs (skin-on)
1 c. buttermilk
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne pepper

For Breading:

1½ c. flour
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. onion powder
½ tsp. baking powder

Directions:

Preheat your oven to 400°F (200°C). Lightly grease a baking pan or line a baking sheet with parchment paper for easier cleanup.

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

Add the chicken pieces, turning to coat completely. Cover and refrigerate for at least 4 hours, or overnight for best flavor. Turn the chicken once or twice during marinating to ensure even coating.

In a separate large bowl, combine the flour, black pepper, thyme, onion powder, and baking powder. Stir well.

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

Place the chicken in the flour mixture. Turn and press firmly to coat all sides well. The pressing helps create a thicker, crispier crust.

Place coated chicken onto the prepared baking pan.

Repeat with remaining pieces.

Bake for 40–45 minutes, flipping halfway through cooking, until the coating is golden brown and the internal temperature reaches 165°F in the thickest part.

Let rest for 5 minutes before serving.

Tips for Crispy Oven-Baked Chicken:

• For extra crispiness, place the chicken on a wire rack set over a baking sheet.
• Do not overcrowd the pan — space allows hot air to circulate.
• If you prefer deeper browning, broil for 2–3 minutes at the end.
• Marinating overnight gives the best flavor and tenderness.

Variations and Substitutions:

• Omit the cayenne pepper for a milder version.
• For more heat or spice, add 1/2 teaspoon more cayenne or a pinch of chili flakes to the flour.
• Add rosemary or oregano for a different flavor profile.
• Boneless thighs work well, but reduce bake time slightly.
• For a Buttermilk substation, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.

Serving Suggestions:

This chicken pairs beautifully with classic comfort sides:

• Creamy Mashed Potatoes
• Scalloped Potatoes
• Creamed Peas
• Garlic Biscuits
• Fresh Dinner Rolls
• Coleslaw
• Simple garden salad

For a full Sunday-style meal, serve with mashed potatoes and gravy, green beans, and warm homemade rolls.

How to Store and Reheat:

To Store:
Place leftovers in an airtight container and refrigerate for up to 3 days.

To Reheat:
For best crispiness, reheat in a 375°F oven for 10–15 minutes.
Avoid microwaving if possible, as it softens the coating.

To Freeze:
Freeze baked chicken in an airtight container for up to 2 months. Reheat from frozen in the oven.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Marinate the chicken overnight and bake fresh the next day.

Why use baking powder in the flour?
Baking powder helps the coating crisp up in the oven.

Can I remove the skin?
You can, but the skin helps create that crispy texture and keeps the meat moist.

How do I know it’s done?
Use a meat thermometer. The internal temperature should reach 165°F.

Creamy Chicken and Broccoli Rice (One-Pan Skillet Dinner)

One-pan comfort meal with tender chicken, fluffy rice, fresh broccoli, and sharp cheddar cheese—ready in 30 minutes.

This creamy chicken and broccoli skillet is my mom’s homemade version of the classic boxed chicken and rice dinner we all remember. Instead of a seasoning packet, she used simple pantry staples and plenty of sharp cheddar cheese.

It’s made in one skillet, comes together in about 30 minutes, and is perfect for busy weeknights. Tender chicken, fluffy rice, and fresh broccoli make it both comforting and hearty.

If you grew up with the boxed version, this from-scratch recipe tastes richer, fresher, and more satisfying — without being complicated.

Ingredients:   

 3 tablespoons extra virgin olive oil, divided
1/2 onion, diced 
1 pound chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
salt and pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c.  chicken broth,
2 1/2 c. fresh or frozen, broccoli florets, cut into bite sized pieces
2 c. shredded extra sharp cheddar cheese
2–3 tablespoons of sour cream (Optional)

Directions: 

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.

Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through.

Stir in the minced garlic and cook for about 1 minute, just until fragrant.

Push the chicken and onions to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side, then stir in the uncooked rice. Sauté the rice for about 2 minutes, allowing it to lightly toast.

Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.

Sprinkle the broccoli evenly over the top. Gently stir to combine, cover again, and continue cooking on low for another 8 minutes, or until the rice is tender and the broccoli is cooked to your liking.

Stir in ½ cup of the shredded cheese until melted and creamy. Remove the skillet from the heat.

Sprinkle the remaining cheese evenly over the top, cover with the lid, and let sit for 2–3 minutes, or until the cheese is fully melted. Taste and adjust seasoning with additional salt and pepper if needed.

For extra creaminess, stir in 2–3 tablespoons of sour cream.

Serve warm. 

Tips for Best Success:

• Use a large skillet with a lid to ensure even cooking of rice and broccoli.
• Toasting the rice briefly before adding broth adds a nutty depth of flavor.
• Don’t skip letting the cheese melt on top after removing from heat—it creates a luscious, creamy finish. 

Variations and Substitutions:

• Substitute cooked brown rice for extra fiber; increase simmering time slightly.
• Use a combination of cheddar and Monterey Jack or pepper jack for a richer flavor.
• Swap broccoli with cauliflower, green beans, or zucchini depending on what you have.
• For a lower-fat version, use half-and-half cheese or reduce the sour cream.

Extra Notes:   

Rice cooking time:
Extra long grain white rice typically takes about 18–20 minutes total to cook, and your timing (12 minutes + 8 minutes) equals 20 minutes — which works well. Just make sure it stays at a gentle simmer, not a boil.

Broccoli texture:
If your family prefers softer broccoli, you could add it a few minutes earlier. For firmer broccoli, leave it layered on top without much stirring so it lightly steams.

Cheese amount:
Two cups makes this very cheesy (which is delicious!). If someone prefers it less rich, you could note that it can be reduced to 1 1/2 cups.

Possible addition
For extra creaminess, stir in 2–3 tablespoons of sour cream at the end.

Serving Suggestions:

This creamy skillet meal is hearty on its own, but it pairs beautifully with:

• Warm dinner rolls with honey butter
• Garlic toast
• Crisp green salad with vinaigrette
• Sliced tomatoes with salt and pepper
• Cucumber and onion salad

Tips for Perfect Rice Every Time

Keep the lid on while simmering — lifting it releases steam.
Maintain a gentle simmer, not a rolling boil.
If rice seems slightly firm, add 2–3 tablespoons broth and cook covered for 3–5 more minutes.
Let the dish rest 2–3 minutes before serving to allow moisture to settle.

How to Store

Refrigerator: 
Store in an airtight container in the refrigerator for up to 3 days. 

Reheating: 
Reheat in a skillet over low heat or in the microwave until warmed through.

Variations and Substitutions:

Use Chicken Thighs:
Boneless skinless thighs add extra flavor and stay juicy.

Swap the Cheese:
Try Monterey Jack, Colby Jack, or mild cheddar.

Make It Creamier:
Stir in 2–3 tablespoons sour cream at the end.

Use Frozen Broccoli:
Add frozen florets during the last 10 minutes of cooking.

Add Extra Vegetables:
Carrots, mushrooms, or peas work well in this dish.

Frequently Asked Questions:

Can I use frozen chicken or broccoli?
Yes, frozen broccoli works well; just add a minute or two to the cooking time. Chicken should be thawed before cooking for even results.

Can I make this ahead of time?
Yes, prepare up to the point before adding the cheese. Cover and refrigerate, then add cheese and heat before serving.

Can I use other types of rice?
Long grain white rice works best. For brown rice, increase the simmering time and add extra liquid.

Why is my rice still hard?
It may need more liquid or more cooking time. Keep covered and simmer gently.

Can I bake this instead?
Yes. Transfer to a covered baking dish and bake at 350°F until rice is tender. 

Leftover Ideas:

Cheesy Chicken Rice Stuffed Sandwich:
Spoon leftovers onto toasted sourdough bread, top with extra cheese, and broil until melty.

Baked Stuffed Peppers:
Use leftovers as filling for halved bell peppers. Bake until heated through.

Wrap It Up:
Roll into a flour tortilla with extra cheese for a quick lunch wrap.

Chicken & Rice Melt:
Spread onto Texas toast, top with cheese, and bake until bubbly. 

Aunt’s Creamy Cajun Chicken Pasta

A comforting one-pan family recipe with tender chicken, bold Cajun spices, and a creamy finish — straight from a well-loved recipe card.

This Cajun Chicken was tucked inside my aunt’s recipe box — the card worn and splattered from years of use. That alone tells you it was made often and made well. It’s a comforting one-pan meal with bold Cajun flavor, tender chicken, and a creamy finish from melted cream cheese.

It’s hearty enough for a weeknight dinner but special enough to serve when company stops by. Simple ingredients, big flavor — just the way family recipes should be.

Ingredients:

1 lb. chicken, cut into 1/2 to 3/4 inch cubes
2 tsp.  paprika
1 tsp. oregano
1 tsp. thyme
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper (optional)
salt and pepper, to taste
1 Tbs. oil
1 Tbs. butter
1 onion, diced
1 sweet bell pepper, diced
1/2 lb. pasta (your choice)
1 (15 oz.) can diced tomatoes
2 c. chicken broth
2 oz. cream cheese

Directions:  

Place the cubed chicken in a large bowl. In a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, cayenne (if using), salt, and pepper. Sprinkle the seasoning mixture over the chicken and toss until evenly coated.

In a large skillet (cast iron works beautifully), heat the oil and butter over medium heat. Add the seasoned chicken in a single layer. Cook for 4–5 minutes, stirring occasionally, until lightly browned. The chicken does not need to be fully cooked at this stage.

Add the diced onion and bell pepper to the skillet. Cook for 3–4 minutes, stirring, until slightly softened and fragrant.

Stir in the uncooked pasta, diced tomatoes (with juices), and chicken broth. Bring the mixture to a gentle boil.

Reduce heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. The sauce should thicken slightly.

Stir in the softened cream cheese until fully melted and incorporated, creating a creamy, flavorful sauce.

Taste and adjust salt and pepper if needed before serving. 

A Few Helpful Notes & Small Suggestions

Pasta Timing: Depending on the pasta shape, it may take closer to 12–15 minutes. If needed, add a splash of broth or water if it reduces too quickly.

Cream Cheese Tip: Softening it first helps it melt smoothly and prevents lumps.

Tips for Best Success:

• Cut chicken into even pieces for consistent cooking
• Stir occasionally to prevent pasta from sticking
• Add a splash of broth if the mixture becomes too thick
• Use softened cream cheese for a smooth sauce
• Don’t overcook the pasta—it should be tender, not mushy

Variations and Substitutions:

• Spicier version: Increase cayenne or add hot sauce
• Milder version: Reduce or omit cayenne
• Protein swap: Use shrimp or sausage instead of chicken
• Creamier: Increase cream cheese or add a splash of heavy cream
• Vegetables: Add mushrooms, spinach, or zucchini

Serving Suggestions:

• Serve with garlic bread or crusty bread
• Add a side of green salad
• Top with extra Parmesan cheese
• Pair with roasted vegetables for a fuller meal

How to Store:

• Refrigerator: Store in an airtight container up to 4 days
• Reheat: Warm gently, adding a splash of broth or milk
• Freezer: Can be frozen, though pasta texture may soften slightly

Frequently Asked Questions:

Can I make this ahead of time?
Yes, it reheats well—just add a little liquid when warming.

Why is my pasta not fully cooked?
It may need more time or a bit more liquid.

Can I use pre-cooked chicken?
Yes, add it in later to avoid overcooking.

Is this very spicy?
No, it’s mild to medium. Adjust cayenne to taste.

Can I use a different pasta?
Yes, most shapes work well—just adjust cooking time if needed.

Old-Fashioned Chicken Supper Casserole

Tender chicken, eggs, and mushrooms baked in a rich homemade cream sauce.

This simple chicken supper casserole comes from a time when home-cooked meals were meant to stretch ingredients, comfort the family, and make good use of what was already in the kitchen.

My mother often simmered a whole chicken slowly on the stove, turning it into several meals. Dishes like this one were a natural result of that kind of practical cooking. Tender chicken was layered with hard-cooked eggs and mushrooms, then covered in a creamy homemade sauce and baked until warm and bubbling.

It isn’t a fancy meal, but it is deeply satisfying. Recipes like this quietly fed families for generations, especially when served with mashed potatoes, warm biscuits, and simple vegetables from the garden.

This dish is a lovely way to honor those practical, loving meals that made the most of simple ingredients.

Ingredients:

3 lbs. chicken (whole or pieces)
3 hard cooked eggs
1 (6 oz.) can mushrooms, drained
2 Tbs, butter
2 Tbs. flour
1 c. chicken broth
1 c. cream
salt and pepper to taste

Directions:

Preheat the oven to 350°F and lightly grease a 1½-quart casserole dish.

Place the chicken in a large saucepan and add enough water to cover it. Bring to a boil, then reduce the heat to low and simmer gently for 2½ to 3 hours, or until the chicken is very tender and pulls easily from the bone.

Remove the chicken from the pot and allow it to cool slightly. Remove the meat from the bones and cut or shred it into bite-sized pieces.

Layer one-third of the chicken in the prepared casserole dish. Add one-third of the sliced eggs and one-third of the mushrooms. Repeat the layers two more times until all the ingredients are used.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly golden.

Gradually whisk in the chicken broth, followed by the cream. Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer and cook for 5 to 10 minutes, stirring often, until it thickens slightly. Season with salt and pepper to taste.

Pour the sauce evenly over the layered chicken mixture.

Cover the casserole with a lid or foil and bake for 35 minutes, or until the dish is heated through and bubbling.

Allow the casserole to rest for a few minutes before serving.

Tips for Best Success:

• Simmer the chicken gently so it stays tender and juicy.
• If the sauce thickens too much before pouring, add a tablespoon or two of broth to loosen it.
• Let the casserole rest briefly before serving so the sauce settles.
• A deeper casserole dish helps prevent bubbling over while baking.

Variations and Substitutions:

• Use leftover roasted chicken or rotisserie chicken to save time.
• Add cooked rice or buttered noodles to make the casserole more filling.
• Frozen peas or diced carrots can be added for extra vegetables.
• For extra flavor, stir a handful of shredded cheddar cheese into the sauce before baking.

Serving Suggestions:

This casserole shines as the centerpiece of a simple, comforting meal. Serve it with:

• Creamy mashed potatoes (perfect for soaking up that sauce)
• Buttermilk biscuits or soft dinner rolls
• Green beans (buttered, or slow-simmered with bacon)
• Stewed tomatoes or applesauce for a touch of sweetness
• A simple garden salad with vinegar dressing  Buttermilk biscuits or soft dinner rolls are perfect alongside.
• Green beans, stewed tomatoes, or applesauce add a nice balance to the richness of the dish.
•  Serve it with creamy mashed potatoes or buttered egg noodles to soak up the sauce
• A simple garden salad with a light vinaigrette completes the meal beautifully.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat in a 325°F oven until warmed through or microwave individual portions.

Freezing:
The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use leftover chicken instead of cooking a whole chicken?
Yes. About 4–5 cups of cooked chicken works perfectly in this recipe.

Can I use fresh mushrooms instead of canned?
Yes. Sauté about 1 cup of sliced mushrooms in a little butter before layering them in the casserole.

Can I add vegetables to this dish?
Absolutely. Peas, carrots, or celery blend nicely with the creamy sauce.

What type of cream works best?
Heavy cream or whipping cream creates the richest sauce, but half-and-half also works well.

Creamy Chicken Tortilla Casserole

A cozy, family-style dinner layered with seasoned chicken, warm tortillas, and melty cheese.

This is the kind of meal that brings everyone to the table without much convincing. Warm tortillas, tender seasoned chicken, a creamy sauce, and plenty of melted cheese all baked together into one comforting casserole—it’s simple, hearty, and full of flavor.

This dish reminds me of those evenings when you want something filling and homemade, but not fussy. The chicken is seasoned just enough to give it a little warmth, the tomatoes and green chiles add a gentle kick, and the sour cream and cheese mellow everything out into a creamy, comforting bite. It’s a great family-style meal, perfect for busy weeknights, casual gatherings, or anytime you want a dish that feels familiar and satisfying.

Best of all, it’s flexible. You can use cubed chicken or shredded, switch up the cheese, or add extra toppings to suit everyone at the table. 

Ingredients:  

1 lb. boneless, skinless chicken breast, cut into bite sized pieces 
1 Tbsp. chili powder 
1/2 Tbs. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbs. olive oil
2 Tbs. butter 
1 onion, diced 
1 bell pepper, diced 
2 1/2 Tbs. flour 
1 c. chicken broth 
1 (10 oz.) can diced tomatoes with green chiles
1/2 c. sour cream 
8 oz. cheddar or pepper jack cheese, shredded (use more if desired)
12 small tortillas  

Directions:  

Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish and set aside.

In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Set aside.

Place the chicken pieces in a bowl and sprinkle the seasoning mixture over the top. Toss until the chicken is evenly coated.

Heat the olive oil in a large cast iron skillet over medium heat. Add the seasoned chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter, diced onion, and bell pepper. Cook over medium heat until the vegetables are softened, and the onions are translucent.

Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth and diced tomatoes with green chiles, stirring constantly. Be sure to scrape the bottom of the skillet to release all the flavorful browned bits. Bring the mixture to a gentle simmer and cook until the sauce thickens to a gravy-like consistency.

Return the cooked chicken to the skillet and stir to combine.

Remove the skillet from the heat. Stir in the sour cream and 1/2 cup of the shredded cheese, mixing until smooth and creamy. Set aside.

In a low-sided skillet over medium-high heat, warm the tortillas one at a time. Cook each tortilla for about 30 seconds, until small bubbles form and light brown spots appear on the bottom. Flip and cook for another 20–30 seconds. This step helps keep the tortillas soft and flavorful in the casserole.

Layer 6 tortillas in the bottom of the prepared baking dish. Spoon half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the remaining shredded cheese.

Add another layer of tortillas, then top with the remaining chicken mixture, spreading it evenly.  Sprinkle the remaining cheese over the top. If your family loves extra cheesy casseroles, feel free to add another handful or two of cheese.

Bake uncovered for 15 minutes, or until the cheese is melted, and the casserole is bubbling around the edges.

Remove from the oven, and serve warm.

Cheese Lover’s Tip: This casserole is easy to customize. For an extra cheesy dish, add another 1/2 to 1 cup of shredded cheese to the filling or sprinkle more over the top before baking.  

Tips for Best Success:

• Warm tortillas slightly before layering to prevent tearing and keep them soft.
• Cook chicken just until done to avoid dryness.
• Stir sauce constantly when adding broth to prevent lumps and burning. 

Variations and Substitutions

• Use shredded rotisserie chicken instead of cubed cooked chicken.
• Swap cheddar or pepper jack for Monterey Jack, Colby, or a Mexican blend.
• Add black beans, corn, or chopped zucchini for extra vegetables. 

Serving Suggestions 

• This casserole is hearty enough to stand on its own, but it pairs beautifully with simple sides. 
• Serve it with a crisp green salad or a bowl of seasoned black beans to balance the richness. 
• Spanish rice, cilantro-lime rice, or refried beans make it feel like a full Tex-Mex spread. 
• For something fresh on the side, sliced avocado, pico de gallo, or a simple tomato salad are all great choices. 
• Warm tortilla chips or a slice of cornbread are perfect for scooping up every last bit of that creamy sauce. 

How to Store:

Refrigerator:
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. 

Reheating; 
Reheat in the oven at 350°F or in the microwave until warmed through.

Frequently Asked Questions

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

Can I freeze this casserole?
Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F, adding extra time.

Can I use corn tortillas instead of flour?
Yes, lightly warm corn tortillas before layering to prevent cracking.

How can I make it spicier?
Add extra diced green chiles or a pinch of cayenne pepper to the spice mix.

Old-Fashioned BBQ Chicken with Homemade Family Sauce

 A cozy oven-baked family recipe passed down through generations.

BBQ chicken has always been one of those meals that brings my family straight to the table. It’s simple, comforting, and full of flavor—but the real star of the dish is the sauce.

This particular recipe came from my mother’s recipe box. I’m not exactly sure where it originally came from, but it was handwritten, which usually means it was shared by a friend or family member long ago. Over the years it has become the BBQ sauce we reach for most often.

The sauce is thick, rich, a little spicy, and balanced with just a touch of sweetness. It coats the chicken beautifully and bakes into a slightly sticky glaze that’s full of bold flavor.

This same sauce is also the base I use when making homemade BBQ sauce for canning once our garden tomatoes are ready. It’s incredibly versatile and works just as well brushed onto ribs, pork chops, or grilled meats.

Whether baked in the oven or brushed onto meat on the grill, this old-fashioned BBQ sauce always delivers the kind of homemade flavor that keeps everyone coming back for seconds.

Ingredients

1/4 c. butter
2 c. ketchup 
1/4 c. vinegar
1 Tbs. brown sugar
3 tsp. paprika
1 onion, finely chopped
2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce, or more according to taste
1 tsp. black pepper 

1–1½ teaspoons salt (adjust to taste)

1 fryer Chicken, cut into pieces 

Directions: 

Preheat the oven to 375°F. Line a heavy baking sheet or roasting pan with aluminum foil for easier cleanup if desired.

In a large saucepan, combine the butter, ketchup, vinegar, brown sugar, paprika, chopped onion, chili powder, Worcestershire sauce, Tabasco sauce, black pepper, and salt.

Cook the mixture over medium heat, stirring frequently, until the butter melts and the sauce comes to a gentle boil.

Reduce the heat to low and allow the sauce to simmer for about 15 minutes, stirring occasionally so it does not stick to the bottom of the pan. This helps the flavors blend together and thicken slightly.

Pour a portion of the sauce into a separate bowl. Dip each piece of chicken into the sauce, turning to coat all sides.

Arrange the coated chicken pieces in the prepared baking pan.

If any sauce remains in the dipping bowl, pour it over the chicken in the pan. Do not return this sauce to the main saucepan to avoid contamination from the raw chicken.

Bake the chicken uncovered for 40–60 minutes, or until the chicken is fully cooked and reaches a safe internal temperature of 165°F.

If desired, baste the chicken occasionally with some of the reserved, unused sauce while it bakes.

Serve the BBQ chicken hot with extra sauce on the side.

Tips for Best Success:

• Simmering the sauce for at least 15 minutes helps deepen the flavor.
• Finely chopping the onion allows it to cook down into the sauce smoothly.
• For extra caramelized flavor, baste the chicken during the last 15 minutes of baking.
• Bone-in chicken pieces tend to stay juicier than boneless cuts.

Variations and Substitutions:

• Honey or maple syrup can replace the brown sugar for a slightly sweeter sauce.
• A small amount of smoked paprika can be added for extra smoky flavor.
• Garlic powder or minced garlic can be added for more depth.
• Boneless chicken thighs or drumsticks work well in place of a whole fryer chicken.
• Use half ketchup and half store-bought BBQ sauce for a slightly different flavor — both versions are delicious.
• This sauce is excellent for basting while cooking and also works wonderfully as a dipping sauce.

This recipe makes enough sauce for approximately 5 pounds of chicken and works beautifully on ribs, pork, or other meats. 

Serving Suggestions:

This BBQ chicken pairs beautifully with classic comfort sides.

Serve it with baked beans, potato salad, or creamy coleslaw.

Cornbread, biscuits, or warm dinner rolls also make wonderful additions.

Grilled corn, roasted potatoes, or macaroni and cheese round out the meal perfectly.

How to Store

Allow leftover chicken to cool completely before storing.

Place in an airtight container and refrigerate for up to 4 days.

Reheat gently in the oven at 325°F until warmed through.

The BBQ sauce itself can also be stored in an airtight container or jar in the refrigerator for up to one week.

Frequently Asked Questions:

Can I use boneless chicken instead?
Yes. Boneless thighs or breasts work well but may cook slightly faster.

Can this recipe be grilled instead of baked?
Yes. Grill the chicken over medium heat and brush with the sauce during the last several minutes of cooking.

Can the sauce be made ahead of time?
Yes. The BBQ sauce can be prepared several days in advance and stored in the refrigerator.

Is this sauce very spicy?
No. The small amount of hot sauce adds flavor more than heat, but you can adjust it to taste.

 

 

 

 

 

 

 

 

 

Helpful Tips & Notes

Ketchup option: Sometimes we use half ketchup and half store-bought BBQ sauce for a slightly different flavor — both versions are delicious.

This sauce is excellent for basting while cooking and also works wonderfully as a dipping sauce.

Store any leftover BBQ sauce in an airtight container or jar in the refrigerator.

This recipe makes enough sauce for approximately 5 pounds of chicken and works beautifully on ribs, pork, or other meats.

Serving Suggestions

Serve this BBQ chicken with classic sides like baked beans, homemade biscuits, coleslaw, or corn on the cob for a comforting, home-style meal everyone will love.

Creamy Parmesan Chicken and Rice

Creamy Parmesan Chicken and Rice – A Simple Comfort Food Classic

This creamy Parmesan chicken and rice recipe is one of those comforting meals that always brings back warm memories of family dinners. It comes straight from my mother’s recipe box and was something she liked to make on cold winter evenings when everyone wanted a hearty, satisfying meal.

Tender pieces of chicken are simmered with rice in a savory broth, then finished with cream and Parmesan cheese to create a rich and comforting sauce. Everything cooks together in one skillet, which makes it simple to prepare and easy to clean up afterward.

Recipes like this remind us that good home cooking doesn’t need to be complicated. With a few basic ingredients and a little time on the stove, you can create a warm and comforting meal the whole family will enjoy.

Ingredients:

1 1/2 pounds chicken breasts, cut into 1-inch pieces
4 Tbs. butter
1 onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
2 1/2 c. chicken broth
1 c. long-grain white rice
1/2 c. heavy cream
1/2 c. grated Parmesan cheese
Chopped parsley (optional garnish)

Directions: 

Melt the butter in a large cast iron skillet over medium-high heat.

Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until the onion begins to soften and become translucent.

Add the diced chicken to the skillet. Season with the Italian seasoning, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Stir in the minced garlic and cook for about 1 minute, stirring constantly so the garlic does not burn.

Pour in the chicken broth and add the rice. Stir well to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Cover the skillet and simmer for 17–20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Stir in the heavy cream and Parmesan cheese until the sauce becomes smooth and creamy.

Serve warm and garnish with chopped parsley if desired.

Tips for Best Success:

• Use long-grain white rice. This type of rice cooks evenly and absorbs the broth well without becoming mushy.
• Cut the chicken evenly. Uniform pieces help the chicken cook at the same rate.
• Stir occasionally while simmering. This helps prevent the rice from sticking to the bottom of the pan.
• Add the cream at the end. This keeps the sauce smooth and prevents the cream from separating.

 Variations and Substitutions:

• Use chicken thighs. Boneless chicken thighs add extra flavor and stay very tender.
• Add vegetables. Frozen peas, mushrooms, or chopped spinach can be stirred in during the last few minutes of cooking.
• Try brown rice. Brown rice can be used, but it will require additional cooking time and more broth.
• Add extra cheese. If you love Parmesan, sprinkle a little more on top before serving.
• Make it a little lighter. Half-and-half can be used instead of heavy cream.

Serving Suggestions:

This creamy chicken and rice dish is a complete meal on its own, but it pairs nicely with simple side dishes.

Serve it with:

• Steamed green beans
• Roasted broccoli
• A crisp garden salad
• Buttery dinner rolls
• Garlic bread

A sprinkle of fresh parsley on top adds color and freshness.

How to Store:

Allow leftovers to cool completely before storing.

Place the chicken and rice in an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently on the stovetop or in the microwave. Add a small splash of chicken broth or milk to help restore the creamy texture.

This dish can also be frozen for up to 2 months, though the rice may soften slightly after thawing.

Frequently Asked Questions:

Can I make this recipe ahead of time?
Yes. You can prepare the dish earlier in the day and reheat it gently before serving.

Can I use pre-cooked chicken?
Yes. Stir in cooked shredded chicken during the final few minutes of cooking.

What type of rice works best?
Long-grain white rice is recommended because it cooks evenly and keeps a good texture.

Can I use milk instead of cream?
Yes, though the sauce will be slightly thinner. You may want to add a little extra Parmesan for thickness.

Can I cook this in a Dutch oven instead of a skillet?
Absolutely. A Dutch oven works very well and distributes heat evenly.

Spicy Mustard Chicken

This chicken recipe is quick and easy to prepare. You can prepare the dish in the morning and allow the chicken to marinate until supper time, or you can prepare the dish when you are ready to start supper.  The baked chicken meat turns out tender, juicy and flavorful from the tangy mustard marinade.

Ingredients

6 to 8 chicken thighs
1 onion, chopped or cut into half rings or 3/4 c. sliced shallots
2 Tbs. spicy mustard *See notes
2 Tbs. tomato paste
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. dried thyme
1 to 2 garlic cloves, minced
1 tsp. salt
1/2 tsp.  pepper
1/2 tsp. red chili pepper flakes

Directions

Preheat the oven to 350°. Spray a 9 x 13-inch baking dish.

Put the chicken in the baking dish.

In a small bowl, combine mustard, tomato paste, olive oil, thyme, garlic, salt, pepper, and red chili pepper flake. Mix well.

Pour the marinade over the chicken. Turn the chicken over to coat both sides. Place chicken skin side up in the baking dish.

Scatter the onions over the top, allowing them to go between the chicken thighs.

Bake the chicken, uncovered, for 40 to 45 minutes until chicken is fully cooked, and the internal temperature is 175°F on a meat thermometer.

Serve warm. 

Notes:

I use spicy mustard, but you can use Dijon, or the mustard of your choice.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the perfect way to use leftover chicken.  This is an easy recipe using, chicken, and vegetables, baked in a tasty gravy, and topped with biscuits.  This is an old recipe, but it stands the test of time.  

Comfort food, made with love, is always the best.

Ingredients

1/4 c. butter
1 onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1 (15 oz.) can peas, reserve liquid, or frozen *See note below
1 (15 oz.) can corn, reserve liquid, or frozen  *See note below
3 potatoes, peeled, and cut into bit sized pieces
1/4 c. flour
1 Tbs. parsley
1/4 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. celery seeds
1/2 tsp. rosemary 
1 tsp. Italian seasoning.
2 c. chicken broth *See Note below
2/3 c. half-and-half cream, or milk or evaporated milk
salt and ground black pepper to taste
3 c. cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits, or you can make your own biscuits
Butter

Directions

Preheat the oven to 350°.

In a large, deep cast iron skillet over medium low heat, add onion, celery, and carrots.  Cook, stirring occasionally, until tender. This takes about 15 minutes. 

Mix in peas, corn, potatoes, flour, parsley, thyme, garlic powder, celery seeds, rosemary, and Italian seasoning.  Cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken.  Season with salt and pepper to taste.

You can leave this in your cast iron skillet, or you can transfer the mixture into a 7x11-inch baking dish. 

Arrange biscuits on top of the filling.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes. Remove from the oven and brush some butter over the top of the biscuits. Let the meal rest 10 minutes before serving. 

Notes:

Combine the liquid that you had from the peas and corn.  Pour in enough chicken broth to make 2 cups.  This is what I do when using canned corn and peas, as it adds flavor. 

If you don't want your biscuits to be soggy on the bottom, prebake them at 375° for about 7 to 8 minutes.  Then turn the biscuits upside-down when putting them into the chicken mixture. Meaning, the side that was on the bottom of the baking pan in now facing upwards. 

Chicken and Cannellini Beans

 

This dish brings back memories of my mother's cooking.  An easy one pot meal with tender chicken, beans, potatoes, onions, and tomatoes.  It's a hearty meal that is packed with flavor.

Ingredients

2 Tbs. olive oil
2 1/2 lbs. chicken thighs or drumsticks (about 8 pieces)
salt and pepper
1 onion, chopped
1 (14-ounce) can Cannellini beans *see note
4 potatoes, washed, peeled and cut in half
1 (28-ounce) can diced tomatoes, undrained
2 Tbs. tomato paste
2 tsp. tarragon
2 tsp. garlic powder
1/4 tsp. crushed red pepper

Directions

In a large pot or cast iron Dutch oven over medium heat, add oil.  

Season both sides of the chicken with salt and pepper. Place the chicken in the Dutch oven and cook for about 5 minutes, or until the chicken is browned.  Turn the chicken over and brown the other side. 

Add the onion, Cannellini beans, potatoes, tomatoes, tomato paste, tarragon, garlic powder and crushed red pepper.  Mix well.

Bring to a boil.  Cover, reduce heat to low and simmer about 30 minutes to 40 minutes, or until chicken is tender and cooked through. The internal temperature of the chicken should be 165°.

Notes

If you don't have Cannellini beans, you can use any white beans you like or add in some pinto beans, garbanzo beans, or even black-eyed peas.

Creamy Chicken and Wild Rice Soup 

Happy New Year!  It is now 2025.  

We just got our first snow and the temperatures have cooled down considerably.  Winter has finally arrived. It is time to start making some delicious, heart-warming soups.  Here is one of our favorites.

 Ingredients

2 Tbs. butter
1 onion, diced
4 garlic cloves, minced
3 stalks celery, chopped
1 lb. mushrooms, sliced
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbs. flour
6 c. chicken stock
1 1/2 c. wild rice
1 pound chicken breasts
2 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1 c. heavy cream, milk or evaporated milk

Directions

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

Add the onions, garlic, celery, and mushrooms.  Season the mixture with salt and pepper.  Sauté until the onions are translucent. This takes, about five to seven minutes.

Sprinkle the flour over the top of the onions, garlic, celery, and mushrooms, stirring to combine. Whisking constantly, slowly pour in the chicken stock. Cook and stir until the mixture comes to a boil.

Add in the chicken, wild rice, oregano, rosemary, and thyme. Bring the contents to a boil. Cover and lower heat.  Continue to simmer for about 35 to 45 minutes until rice is tender and the chicken is fully cooked. The internal temperature of the chicken should be 165°.

Remove the chicken from the soup and place on a plate or cutting board.  When the chicken is cool enough to handle, remove the skin and the bones.   Cut or shred the chicken meat into bite sized pieces.

Return the chicken meat to the pot.  With the heat on medium, return the mixture to a simmer.  Pour in the heavy cream. Cook and stir until warmed through. 

Serve and enjoy!  You can sprinkle some Parmesian cheese over the top of the soup as well.

Notes

You can use chicken 6 cups of hot water and mix in 4 to 6 cubes of chicken bouillon or 4 to 6 teaspoons of chicken bouillon powder.    Taste the broth before adding the heavy cream or milk, to see if you have enough chicken flavoring to suit your taste.  If you are using bouillon, do not add the salt to the mixture.  Your soup will be too salty.

You can also add diced carrots to the dish as well.  Just add them at the beginning of the recipe when you sauté the onions, garlic, celery and mushrooms.  

In my location, we don't have fresh mushrooms.  So I use the canned mushrooms.  Sometimes I drain the liquid out before using, but most times I do not. It adds flavor to the dish.