Mom's Old-Fashioned Oven-Baked BBQ Chicken

Tender chicken drumsticks baked in a thick, delicious homemade barbecue sauce that clings to every bite.

BBQ chicken was always a family favorite when I was growing up, and this oven-baked BBQ chicken is one of my favorite recipes from my childhood. My mom knew how to make chicken that was tender and juicy, with a delicious homemade barbecue sauce that thickened beautifully and stayed right on the chicken.

Sometimes, Mom would mix up the sauce, pour it over the chicken, and pop it straight into the oven. Other times, she would let the chicken marinate in the sauce in the refrigerator until it was time to start supper. Both ways turned out delicious!

This easy oven-baked BBQ chicken recipe uses simple pantry ingredients to make a sweet, tangy, and slightly spicy barbecue sauce. The chicken is covered while baking to help keep it moist, then uncovered at the end so the sauce can thicken and the chicken can brown.

It's a comforting, family-friendly meal that's perfect for busy weeknights, Sunday supper, or whenever you're craving a taste of home.

Ingredients: 

6 chicken drumsticks
1/3 c. ketchup
1/3 c. white vinegar
1/4 c. brown sugar
1 Tbs. maple syrup (Optional)
1 tsp. butter
2 tsp. Worcestershire sauce,
2 tsp. dry mustard
2 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1/2 teaspoon salt
1/4 black pepper
1/4 teaspoon Tabasco
4 cloves minced garlic

Directions:

Preheat the oven to 350°F. Arrange the chicken drumsticks in a 7 × 11-inch baking dish and set aside.

In a small saucepan, whisk together the ketchup, white vinegar, brown sugar, maple syrup if using, butter, Worcestershire sauce, dry mustard, chili powder, onion powder, garlic powder, salt, black pepper, Tabasco, and minced garlic.

Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 5–8 minutes, stirring frequently, until the sauce thickens slightly.

Pour the barbecue sauce over the drumsticks, turning them if needed so they are coated. Cover the baking dish with its lid or aluminum foil.

Bake, covered, for 30 minutes. Carefully turn the drumsticks, then cover and bake for another 20 minutes.

Uncover the chicken and bake for another 10 minutes, or until the chicken is fully cooked and the sauce is thick and clings to the drumsticks.

Check that the thickest part of each drumstick reaches at least 165°F on an instant-read thermometer, without touching the bone. Serve hot and enjoy!

Tips for Best Success:

Use a baking dish with enough room. A 7 × 11-inch dish works well for six drumsticks. Arrange the chicken in a single layer so it cooks evenly.
Simmer the sauce before pouring it over the chicken. This helps the brown sugar dissolve and gives the sauce a head start on thickening.
Don't skip covering the dish. Keeping the chicken covered for most of the baking time helps retain moisture.
Turn the chicken halfway through baking. This helps coat the drumsticks in the sauce and encourages even cooking.
Uncover for the final 10 minutes. This allows excess moisture to evaporate and helps the sauce cling to the chicken.
Check the temperature. Chicken drumsticks should reach at least 165°F in the thickest part, away from the bone. Drumsticks can become more tender when cooked beyond this minimum, so cook longer if needed.
Watch the sauce near the end. If the sauce is getting too thick or dark before the chicken is done, cover the dish again.

Variations and Substitutions:

• Make it sweeter: Add the optional maple syrup, or use a little extra brown sugar to suit your taste.
• Adjust the heat: Reduce or omit the Tabasco for a milder sauce. Add a little more if your family enjoys a spicier BBQ chicken.
• Use chicken thighs: Bone-in chicken thighs can be used instead of drumsticks. Adjust the baking time as needed and check each piece for doneness.
• Try boneless chicken: Boneless chicken thighs or breasts can work, but they cook faster than drumsticks. Begin checking their temperature earlier.
• Add a smoky flavor: Use smoked paprika in place of some of the chili powder, or add a small amount of your favorite smoky barbecue seasoning.
• Use fresh or powdered garlic: The recipe calls for both minced garlic and garlic powder. If you don't have fresh garlic, you can replace it with additional garlic powder, adjusting to taste.
• Marinate the chicken: For the make-ahead method Mom sometimes used, pour the cooled sauce over the chicken, cover, and refrigerate for a few hours before baking. Keep raw chicken refrigerated and discard any sauce that has been in contact with it unless it is thoroughly cooked.

Serving Suggestions:

This homemade BBQ chicken pairs well with classic, comforting side dishes.

• Creamy mashed potatoes or oven-roasted potatoes
• Corn on the cob or buttery corn
• Green beans, peas, or steamed vegetables
• Creamy coleslaw or a simple garden salad
• Baked beans or potato salad
• Homemade dinner rolls or biscuits 

For a simple family supper, serve the drumsticks with mashed potatoes and a vegetable. For a summer-inspired meal, add corn on the cob and coleslaw.

How to Store:

• Refrigerator: Allow leftover chicken to cool slightly, then place it in an airtight container and refrigerate within 2 hours of cooking. Store for 3–4 days.
• Freezer: Place cooled chicken and sauce in a freezer-safe container or bag. Freeze for up to 3 months for best quality.
• Reheating: Thaw frozen chicken in the refrigerator overnight. Reheat in a covered baking dish at 325°F until heated through, adding a splash of water if the sauce has become too thick. You can uncover it near the end if you'd like to thicken the sauce again.  Reheat leftovers to 165°F. Avoid leaving cooked chicken at room temperature for more than 2 hours.

Frequently Asked Questions:

Can I make this BBQ chicken ahead of time?
Yes! You can prepare the barbecue sauce ahead and refrigerate it separately. You can also marinate the raw chicken in the cooled sauce in the refrigerator before baking, just as your mom sometimes did.

Do I have to marinate the chicken?
No. The chicken can go straight into the oven after you pour the sauce over it. Marinating is optional and adds convenience if you want to prepare supper ahead of time.

Why do I need to cover the chicken while it bakes?
Covering the dish helps keep moisture in while the chicken cooks. Uncovering it at the end allows the sauce to thicken and the chicken to brown.

How do I know when the drumsticks are done?
Use an instant-read thermometer inserted into the thickest part of the meat without touching the bone. The chicken should reach at least 165°F. Check more than one drumstick, especially if they vary in size.

Can I use bottled BBQ sauce instead?
You can, but the flavor will be different from this homemade sauce. The recipe's ketchup, vinegar, brown sugar, and spices create its own sweet and tangy flavor.

Can I make this recipe less spicy?
Yes. Reduce or omit the Tabasco. You can also reduce the chili powder if you prefer a milder barbecue flavor.

Why is my BBQ sauce watery?
Chicken releases moisture as it cooks. Uncovering the dish for the final part of baking helps some of that moisture evaporate. If needed, continue baking uncovered until the sauce thickens, while checking that the chicken doesn't overcook.

Can I use chicken breasts instead of drumsticks?
Yes, but boneless chicken breasts generally cook faster and can dry out more easily. Start checking their temperature earlier and remove them once they reach 165°F.

Mom's Creamy Chicken Thighs with Potatoes and Onions

Tender chicken, hearty potatoes, and onions simmered in a rich, creamy gravy make this comforting one-skillet meal a family favorite.

This creamy chicken, potato, and onion skillet is a hearty one-skillet meal that brings together tender, flavorful chicken, potatoes, and onions in a rich, creamy gravy.

The recipe starts with seasoned chicken thighs that are lightly dredged in flour and browned until golden. The onions and garlic are then cooked in the same skillet, picking up all those delicious browned bits left behind by the chicken. Potatoes simmer in the savory gravy until tender before heavy cream and cream cheese are stirred in to create a rich, creamy sauce.

My mom's addition of cream cheese was what made this dish extra special. It gave the gravy another layer of flavor and made an already comforting meal even better. We always looked forward to this dinner, and it became a staple in her monthly meal rotation.

It's the kind of simple, filling meal that doesn't require a lot of dishes or fancy ingredients.  It's just good, hearty food cooked in one skillet.

Ingredients:

Seasoning:
1 tsp. salt
1/2 tsp. black pepper 
1 tsp. onion powder
1/2 tsp. cayenne
1/2 tsp. paprika

Chicken and Skillet:
6 skinless boneless chicken thighs
1/2 c. flour
1/4 c.olive oil
2 Tbs. butter
1 onion, chopped
2 to 3 cloves garlic, minced
1 1/2 c. water
1 1/2 tsp. chicken bouillon powder
1 1/2 pounds potatoes, quartered
1 1/2 c. heavy cream
5 oz cream cheese, room temperature

Directions: 

In a small bowl, combine the salt, black pepper, onion powder, cayenne pepper, and paprika. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs.

Place the flour in a shallow dish or pie pan. Dredge each chicken thigh in the flour, coating both sides. Shake off any excess flour.

Heat the olive oil in a large cast-iron skillet over medium-high heat. Carefully place the chicken in the skillet, making sure not to overcrowd the pan. Work in batches if necessary. 

Brown the chicken for 3 to 5 minutes per side, then transfer it to a plate and set aside.

Reduce the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook for 3 to 5 minutes, or until tender and translucent. Add the minced garlic and cook, stirring, for about 30 seconds.

Whisk the water and chicken bouillon powder into the skillet. Bring the mixture to a boil, scraping the browned bits from the bottom of the skillet as you stir. Those browned bits add wonderful flavor to the gravy.

Add the quartered potatoes and bring the mixture back to a boil. Cover the skillet and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, or until the potatoes are fork-tender.

Stir in the heavy cream and add the room-temperature cream cheese. Stir until the cream cheese has completely melted into the sauce and the gravy is smooth and creamy.

Place the browned chicken thighs back into the skillet along with any juices that collected on the plate. Spoon some of the creamy gravy over the chicken.

Cover and simmer for about 5 minutes more, or until the potatoes are fully tender and the chicken is cooked through. The chicken should reach an internal temperature of 165°F in the thickest part.

Thicken the gravy if desired. If you prefer a thicker gravy, mix cornstarch with a small amount of cold water to make a slurry. Stir it into the simmering gravy a little at a time until it reaches your desired consistency.

Spoon the creamy chicken, potatoes, onions, and gravy onto plates and serve hot.

Tips for Best Success:

• Use room-temperature cream cheese. It melts into the gravy much more easily and helps prevent lumps.
• Don't overcrowd the skillet. Giving the chicken room to brown properly helps create a better crust and more flavor.
• Don't skip scraping the skillet. Those browned bits left behind after cooking the chicken add wonderful flavor to the gravy.
• Cut the potatoes into similar-sized pieces. This helps them cook evenly.
• Check the chicken with a meat thermometer. Chicken thighs should reach 165°F in the thickest part.
• Watch the heat after adding the cream. Keep the mixture at a gentle simmer rather than allowing it to boil vigorously.
• Add the cornstarch slurry gradually. You may not need all of it, so add a little at a time until the gravy is as thick as you like.
• A cast-iron skillet works especially well. It holds heat beautifully and gives the chicken a nice golden-brown crust, but another large, heavy skillet can also be used.

Variations and Substitutions:

• Chicken breasts: Boneless, skinless chicken breasts can be used instead of thighs. Since breasts are leaner, be careful not to overcook them.
• Different potatoes: Yukon Gold, red potatoes, or russet potatoes can be used. If using russets, they may break down a little more and naturally help thicken the gravy.
• Less spicy: Reduce or leave out the cayenne pepper if you prefer a milder dish.
• More garlic: If your family loves garlic, add another clove or two.
• Extra vegetables: Mushrooms, carrots, peas, or green beans can be added for additional vegetables.
• Sour cream: For a slightly different creamy flavor, some of the cream cheese can be replaced with sour cream. Stir sour cream in toward the end of cooking rather than boiling it.
• Chicken stock: You can substitute chicken stock or broth for the water and bouillon if you prefer. If doing so, adjust the salt to taste.

Serving Suggestions:

This is a hearty meal all by itself, but it is especially good served with:

• Warm homemade bread or dinner rolls for soaking up the creamy gravy
• A simple green salad
• Steamed green beans
• Roasted or steamed vegetables
• Corn
• A light cucumber salad

If you are serving this as a larger family meal, a loaf of crusty bread alongside the skillet would be a wonderful choice.

How to Store:

• Refrigerator: Allow leftovers to cool and place them in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a small splash of water, milk, or broth if the gravy has thickened too much in the refrigerator.
• Freezing: Because this recipe contains heavy cream and cream cheese, the sauce may change texture slightly after freezing and thawing. For the best texture, I recommend enjoying it fresh or refrigerated rather than freezing it.

Frequently Asked Questions:

Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts can be substituted for the thighs. Keep in mind that chicken breasts can cook more quickly, so use a meat thermometer to prevent them from becoming dry.

Do I have to use a cast-iron skillet?
No. A large, heavy skillet will work. If your skillet isn't large enough to comfortably hold the chicken and potatoes, work in batches when browning the chicken.

Can I leave out the cayenne pepper?
Absolutely. The cayenne adds a little heat, but the dish will still be flavorful without it.

Why should the cream cheese be at room temperature?
Room-temperature cream cheese melts more easily into the hot gravy, resulting in a smoother sauce.

Can I make the gravy thicker?
Yes. Make a slurry by mixing cornstarch with cold water, then stir it into the simmering gravy gradually until you reach the desired thickness.

Why do I need to scrape the bottom of the skillet?
The browned bits left behind from the chicken contain a lot of flavor. Scraping them into the water and bouillon mixture helps build a richer, more flavorful gravy.

Can I use chicken broth instead of water and bouillon?
Yes. Use chicken broth or stock in place of the water and bouillon. Since bouillon can be salty, you may need to adjust the amount of salt in the recipe.

What kind of potatoes work best?
Yukon Gold, red potatoes, and russet potatoes all work well. Cut them into similar-sized pieces so they cook evenly. 

Creamy Chicken Broccoli Casserole

A Quick and Easy Family Dinner Made With Simple Ingredients

Some nights you just need supper to be easy. This Chicken Broccoli Casserole is one of those recipes you can turn to when you don't have much time but still want something warm, comforting, and homemade on the table.

It comes together with just a handful of simple ingredients and is especially handy when you have leftover chicken in the refrigerator. Don't have leftover chicken? No problem. Rotisserie chicken works beautifully, and cooked ham is another delicious option.

A Little Mayonnaise Nostalgia

This recipe calls for mayonnaise, which brings back a special food memory for me.

Years ago, the only mayonnaise my mom bought was Spin Blend. I remember still being able to buy it it in the early 2000s, but somewhere along the way, I could no longer find it. It had what I thought was the perfect blend of seasonings, and my mom and I used it on sandwiches, salads, and recipes that called for mayonnaise.

I recently discovered that The Silver Palate bought Spin Blend, but it isn't sold nationwide. And the price certainly reflects how limited the supply is. On their website, a 32-ounce jar is $13.74, while Amazon lists it for $23.99.

For me, that's just too much to pay for a jar of mayonnaise.

And honestly, there's another reason I don't want to buy it. Ingredients change, and when ingredients change, flavors can change too. I'd rather hold on to the good memories of my mom and me making delicious salads and meals with the Spin Blend we remember.

Regular mayonnaise works perfectly well in this casserole, so there's no need to spend a small fortune trying to recreate those memories.

Ingredients:

2 (10-ounce) packages frozen broccoli
2 to 3 c. cooked chicken, diced, cubed, or shredded
1 onion, sliced into thin half-moon slices
1 (10.5-ounce) can condensed cream of chicken soup
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 c. mayonnaise
1 tsp. lemon juice
1 1/2 c. shredded Cheddar cheese
Black pepper, to taste

Directions:

Heat the oven to 350°F. Lightly grease a 3-quart baking dish.

Thaw the frozen broccoli and drain it well. Arrange the broccoli evenly over the bottom of the prepared baking dish.

Layer the cooked chicken evenly over the broccoli. Scatter the sliced onion over the chicken.

In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice until smooth and creamy. Season with black pepper to taste.

Pour the soup mixture evenly over the chicken, onion, and broccoli.

Sprinkle the shredded Cheddar cheese evenly over the top.

Cover the baking dish with a lid or aluminum foil. Bake for 35 to 40 minutes, or until the casserole is hot and bubbly and the cheese is lightly browned.

Remove the casserole from the oven and let it rest for about 5 minutes before serving.
Serve and enjoy!

Tips for the Best Chicken Broccoli Casserole:

• Drain the broccoli well. Frozen broccoli can release quite a bit of water as it cooks. Thawing and draining it first helps prevent a watery casserole.
• Use leftover chicken. This is a great way to turn leftover roasted or baked chicken into a completely different meal.
• Rotisserie chicken is a great shortcut. Remove the skin and bones, shred or chop the meat, and you're ready to go.
• Don't overbake. Once the casserole is hot and bubbly and the cheese is lightly browned, it's ready.
• Shred your own cheese if possible. Freshly shredded Cheddar melts especially well in casseroles.
• Let it rest before serving. Those few minutes give the creamy sauce a chance to settle and make the casserole easier to serve.

Variations and Substitutions:

• Try different cheese:  Cheddar is classic, but you can use Monterey Jack, Colby, Colby Jack, or a Cheddar blend.
• Add more vegetables:  Sliced mushrooms, peas, cauliflower, or carrots can be added along with the broccoli.
• Use fresh broccoli:  Fresh broccoli can be used instead of frozen. Cut it into small florets and lightly steam it before assembling the casserole.
• Change the soup:  If you don't have cream of mushroom soup, you can use two cans of cream of chicken soup instead. The flavor will be slightly different but still delicious.
• Add a little crunch:  For a crunchy topping, sprinkle buttered bread crumbs or crushed crackers over the cheese before baking.

Serving Suggestions:

This casserole is filling enough to be the main dish, but it's especially good served with a simple side.

Try serving it with:

• Dinner rolls or crusty bread
• A simple green salad
• Fresh fruit
• Mashed or roasted potatoes
• Green beans
• A light cucumber salad

It's also a great recipe for those busy weeknights when you want a comforting meal without spending a lot of time in the kitchen.

How to Store:

Refrigerator:  Allow the casserole to cool, then cover it tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days.
Freezer:  For longer storage, place cooled leftovers in a freezer-safe container and freeze for up to 2 to 3 months. For the best texture, thaw overnight in the refrigerator before reheating.
Reheating:  Reheat individual portions in the microwave until heated through. You can also reheat the casserole in a 350°F oven, covered with foil, until hot.

Frequently Asked Questions:

Can I use rotisserie chicken in this casserole?
Absolutely. Rotisserie chicken is an easy substitute for leftover chicken. Simply remove the skin and bones and shred or chop enough meat to make 2 to 3 cups.

Can I use ham instead of chicken?
Yes. Cooked ham works very well in this recipe and gives the casserole a slightly different flavor. It's an especially good way to use leftover ham.

Do I have to thaw the frozen broccoli first?
For the best results, yes. Thaw the broccoli and drain it well before adding it to the casserole. This helps keep excess water from making the sauce runny.

Can I use fresh broccoli?
Yes. Cut fresh broccoli into bite-sized florets and lightly steam it before assembling the casserole.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you're ready to bake. Because the casserole will be cold when it goes into the oven, you may need to add a little extra baking time.

Can I use a different kind of cheese?
Definitely. Cheddar is delicious, but Colby Jack, Monterey Jack, or a Cheddar blend are all good choices.

Can I leave out the mayonnaise?
The mayonnaise adds richness and flavor to the creamy sauce, so I recommend using it. If necessary, you can substitute an equal amount of plain Greek yogurt or sour cream, although the flavor and texture will be slightly different.

Why is my casserole watery?
The most common culprit is excess moisture from the broccoli. Be sure to thaw and drain frozen broccoli thoroughly before adding it to the casserole. Also avoid overbaking, which can cause vegetables to release additional moisture.

Can I freeze Chicken Broccoli Casserole?
Yes. Cool the casserole completely, place it in a freezer-safe container, and freeze for up to 2 to 3 months. Thaw it in the refrigerator before reheating.
 

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.