Chicken Spaghetti: A New Family Favourite!

Homemade Chicken Spaghetti is one of those easy, cheesy casserole dishes that will become a family favorite in your house in no time. I know it is in mine! Tender chicken and pasta are tossed in an easy homemade cheese sauce and set to bake until golden and bubbly!

Serve this with a side of homemade garlic bread and a caesar salad for a perfect meal!

serving from scratch homemade chicken spaghetti

An Easy Casserole

If you like simple, filling and satisfying casseroles, then this chicken spaghetti recipe is for you. Prepping it is easy and even more so if you make it with rotisserie chicken or leftover Oven Baked Chicken Breasts!

Just like a traditional baked spaghetti casserole, the ingredients are basic, and probably staples in your kitchen already. In addition to the chicken, which you need to cook and shred in advance, you just need spaghetti, canned diced tomatoes, broth, cream, and cheeses!

How to Make Chicken Spaghetti

If you are making chicken spaghetti with rotisserie chicken, then there is no need to cook the chicken in advance. Just shred two cups and set aside. If you are cooking from scratch, you can make make Poached Chicken (although I usually have a big batch of crock pot shredded chicken in the freezer for recipes like this).

Then, just follow these simple steps for the best-ever baked chicken spaghetti:

  1. Cook the spaghetti until it is al dente
  2. Make the cream sauce and cook until thick and bubbly. Add in the cheeses (remember to remove the sauce from the heat before adding the cheese).
  3. Stir in the pasta, chicken and tomatoes and place in a greased casserole dish.
  4. Top with more cheese and bake until bubbly!

Allow your baked chicken spaghetti to rest for five minutes to firm up.

Ingredients for homemade chicken spaghetti casserole

Short Cut Chicken Spaghetti Sauce

Short on time? Make a Short Cut Chicken Spaghetti Recipe! Try it with canned cream of mushroom soup, and a can or two of Rotel tomatoes instead! It will still be tasty and satisfying. Be sure to buy the rotel without lime added!

Here’s a quick and easy shortcut sauce for chicken spaghetti:

  • Sautee peppers and onions.
  • Add in one can of cream of mushroom soup and 3/4 pound diced processed cheese (like Velveeta). Heat until melted and creamy.
  • Season with onion and garlic powders and pepper (the Velveeta and soup have plenty of salt already, so you may not need to add any.)
  • Continue as directed in the recipe.

Now all that’s left is to bake and enjoy!

What to Serve With Spaghetti Casserole: Serve up whatever your favorites to go along with an Easy Lasagna or Cheesy Chicken Casserole are. For us that usually means a fresh green salad (or kale salad) and some dinner rolls or biscuits.

A serving of chicken spaghetti topped with parmesan cheese and parsley

Leftovers?

Can You Freeze Chicken Spaghetti? Chicken spaghetti freezes exceptionally well, so go ahead and make it in advance. Once you place it in the casserole dish, you don’t need to bake it first, just freeze for up to four months.

Here’s a little trick: Line your dish with parchment paper and let it freeze solid, then transfer to a large freezer bag. That way you don’t have to tie up your casserole dish for months. The chicken spaghetti is already pre-formed for the dish, so all you have to do is slide it back in when you’re ready to reheat.

You can cook this directly from frozen (but be careful, most glass dishes cannot go from freezer to oven). Cover it in foil to prevent the cheese topping from overcooking. Cook at 375°F for about an hour, or until it is piping hot throughout!

Baked chicken spaghetti is rich and super filling. It doesn’t need many fussy side dishes. I like to serve it with bread sticks or garlic bread, and a cucumber salad or fresh green salad dressed with vinaigrette for some color and crunch.

More Family Favorite Casseroles

Chicken Spaghetti

This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!

  • 8 oz spaghetti (cooked)
  • 2 cups chicken (shredded)
  • 1 onion (chopped)
  • 1 cloved garlic (minced)
  • 1/2 green bell pepper (chopped)
  • 1 teaspoon Italian seasoning
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 3/4 cup light cream
  • 14 oz diced tomatoes (drained or tomatoes with chilis)
  • salt and pepper
  • 1/2 cup parmesan cheese (shredded)
  • 2 cups sharp cheddar cheese (divided)
  1. Preheat oven to 375°F. Cook spaghetti al dente. Drain well.

  2. Cook onion and bell pepper in butter until tender. Add flour and seasonings. Cook 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly. 

  3. Remove from heat, add parmesan cheese and 1 cup cheddar. Mix until smooth and melted. Season with season and pepper to taste.

  4. Combine spaghetti, cream sauce and canned tomatoes, mix well. Spread in a greased 9×13 dish.
  5. Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

Chicken Spaghetti served on a small white plate is pictured in the top photo. The bottom photo shows the entire casserole with two servings, both on white plates, at the side of the casserole.

Easy Cordon Bleu at Home!

Chicken Cordon Bleu is a great way to make a fancy restaurant meal right at home! Don’t let the name fool you, like most baked chicken recipes, it is actually easy to prepare!

Tender chicken breasts are stuffed with smoky ham and swiss cheese. These easy rolls are breaded and baked until golden and juicy. A simple dijon cream sauce is the perfect compliment. Serve this delicious dish with Oven Roasted Asparagus or Parmesan Roasted Broccoli!

A perfectly baked chicken cordon bleu with an easy cordon blue sauce ready to serve

What is Chicken Cordon Bleu?

“Cordon Bleu” translates to blue ribbon and I can assure you this easy chicken cordon bleu recipe is worthy of a blue ribbon! A traditional cordon bleu has tender chicken wrapped around ham and swiss cheese but you can mix and match the parts to this recipe and be creative!

  • HAM: Substitute ham for prosciutto in this recipe
  • CHEESE: Swap out the Swiss for provolone or even cheddar cheese! Cheese slices provide a thicker cheese layer, shredded cheeses can melt into the chicken.
  • BREADCRUMBS:  This recipe uses seasoned breadcrumbs. You can substitute Panko or make your own seasoned crumbs by adding 1/4 teaspoon each garlic powder, onion powder and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.

Chicken Cordon Bleu Sauce

We make a simple homemade dijon sauce to serve with this recipe. If you’d prefer, you can serve this with an easy cheese sauce (swap out the cheddar for parm and swiss). If you’re short on time you can used a packaged hollandaise sauce or skip the sauce altogether.

Pouring cordon bleu sauce over baked chicken

Easy Stuffed Chicken

Still nervous? Don’t be!  We mean it when we say this chicken cordon bleu recipe isn’t difficult to make! To make this recipe, you’ll want to start by preparing the chicken.

To Prepare Chicken for Stuffing: Place the chicken between 2 sheets of plastic wrap (this keeps it from splattering juices everywhere). Simply pound the chicken with the flat side of a meat mallet or tenderizer until it is 1/4″ thick. If the chicken breast is really thick you can butterfly it open before pounding. You’ll want to be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart. Fold in the sides of the chicken and roll up jelly roll style.

3 stages of rolling chicken cordon bleu

How to Make Chicken Cordon Bleu

This easy chicken cordon bleu does take a few steps but none of them are hard! Here’s a good tip: soak the toothpicks in water before securing the chicken so they don’t burn in the oven and will slide easily out of the finished chicken roll. I always put 2 toothpicks per roll so I can account for all of them when I am serving.

  1. Prep your chicken and start layering with your ham and cheese.
  2. Roll in your melted butter with garlic then your seasoned breadcrumbs and bake!
  3. While that’s baking prep your sauce and pour over your final dish!

See! This fancy restaurant meal really is that easy but don’t worry your secret is safe with us!

Serving chicken cordon bleu with green beans and white rice

What to Serve With Chicken Cordon Bleu?

Cordon bleu is a rich meal with bold flavors so a light and fresh side makes the perfect compliment. I would suggest a steamed or roasted vegetable like Steamed Broccoli. Add in a tossed or Caesar Salad and a side of garlic butter rice for the perfect meal!

This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8! Leftovers can be made into a delicious sandwich can be made on a crusty baguette with some spicy mustard and a few leaves of crispy lettuce! Hearty and flavorful!

More Stuffed Chicken Recipes We Love

Chicken Cordon Bleu

This Chicken cordon bleu is a fancy restaurant meal made easy!

  • 4 chicken breasts (boneless/skinless)
  • salt & pepper to taste
  • 4 oz Swiss cheese (or Gruyere cheese)
  • 4 slices ham
  • 3 tablespoons melted butter
  • 1 clove garlic
  • 1/2 teaspoon thyme
  • 1 cup seasoned bread crumbs

Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup white wine
  • 3/4 cup milk
  • 1 cube chicken bouillon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup Parmesan cheese
  • Salt & pepper to taste
  1. Preheat oven to 350°F.
  2. Pound chicken to 1/4” thick. Season with salt and pepper to taste.
  3. Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick.

  4. Combine garlic and butter in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
  5. Place in a baking dish and bake 35-40 minutes or until chicken reaches 165°F.

Sauce

  1. Melt butter in a small sauce pan. Add flour and cook 1 minute.
  2. Add in wine and milk a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer 1 minute.
  3. Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste. Serve over chicken.

More Cordon Bleu Inspired Meals

 

Frito Corn Salad – Potluck Party Favorite

frito corn salad in green bowl

Frito Corn Salad is the perfect potluck dish! This easy salad combines sweet juicy corn, fresh bell peppers, spicy jalapenos and of course crunchy Fritos all in a creamy dressing.

This is the perfect side dish or appetizer dip loaded with veggies and corn!

Frito Corn Salad in glass bowl

Crispy Crunchy Fritos

If you’ve never had Frito Corn Salad before, you’ve been missing out my friend. It’s pretty much the BEST ever way to enjoy Fritos (like they weren’t amazing enough already)! Delicious sweet corn, fresh crisp peppers and of course crispy crunchy Fritos all tossed in a quick creamy dressing.  What more could you ask for?

Fresh summer corn is so incredibly delish whether it is added to a fresh summer corn salad or even a Mexican Corn Dip.  It just has a perfectly sweet crunch and a fresh flavor that somehow just tastes better on the deck next to a freshly grilled burger or hot dog!

Ingredients for Frito Corn Salad including corn, cheese and jalapenos in glass bowl

Perfect Side Dish

This Frito Corn Salad is most definitely the perfect side dish at a barbecue or a potluck but it also makes an awesome appetizer because people just love the flavors and the texture is perfect for dipping.  One great thing is that it can all be made ahead of time making it the perfect potluck dish!  I simply stir everything together keeping the Fritos on the side.  At serving time, I give the Fritos bag a quick squish, sprinkle them on top and stir for a crunch that nobody can resist!

I use plain Fritos and add some chili powder to my dressing, if you happen to have Chili Cheese Fritos on hand, you can just add them in and skip the chili powder in the recipe!

Try Different Dressings

If you’d prefer, you can also make this Frito Corn Salad with ranch dressing and skip the mayonnaise completely.  Prefer a zestier option?  As strange as it sounds, you can also try catalina dressing (which is what I add to my famous Dorito Taco Salad) with excellent results!  While some recipes make Frito corn salad with cream cheese, I personally find it a little bit too rich and prefer the other options!

Frito Corn Salad in glass bowl with jalapeños on top

Toppings and Mix-ins

This recipe calls for canned or fresh corn.  Both are great but of course, like most recipes, fresh is best (leftover or grilled corn is perfect too).  I always cook corn in the Crock Pot and somehow I figure I have 192038 extra people coming… so I always have leftovers.  This is the perfect way to enjoy all of my leftovers and everyone raves about it.

I’m kind of a jalapeno freak (pretty much with any dish, the spicier the better) but if you’d like to tame this down a little, skip the jalapenos and add in some mild green chiles for flavor without the heat. I love the addition of fresh bell peppers for the crunch they add. You can also add a can of rinsed black beans.

Frito Corn Salad with Sweet juicy corn, fresh bell peppers, spicy jalapenos and of course crunchy Fritos in bowl

You can use either the Frito scoop chips or tortilla chips (or celery) to scoop this up if you’re serving it as a dip or just serve it with a fork as a side dish! If you happen to take this along to a potluck, print a few copies of the recipe to bring with you.  I pretty much guarantee people will ask for it!

More Prized Potluck Salads

Frito Corn Salad

Frito Corn Salad combines sweet juicy corn, fresh bell peppers, spicy jalapenos and of course crunchy Fritos all in a creamy dressing.  This is the perfect potluck side dish or appetizer dip!

  • 2 12-14oz cans corn drained (drained, or 3 cups fresh corn off the cob)
  • 1/2 red pepper (diced)
  • 1/2 green pepper (diced)
  • 1/2 red onion (diced)
  • 4 oz can diced jalapenos (drained)
  • 2/3 cup mayonnaise
  • 2 teaspoons chili powder
  • 1 1/2 cups cheddar cheese
  • 5 oz Fritos chips
  1. Combine all ingredients except Fritos in a large bowl and mix well.

  2. Just before serving, stir in Fritos.

More Recipes You’ll Love

Summer Corn Salad

Summer corn salad in bowl

Dorito Taco Salad

Dorito taco salad

Chickpea Salad

chickpea salad in bowl

This was a HUGE hit at my potluck! Frito Corn Salad combines sweet juicy corn, fresh bell peppers, spicy jalapenos and of course crunchy Fritos all in a creamy dressing.  This is the perfect potluck side dish or appetizer dip!
This was a HUGE hit at my potluck! Frito Corn Salad combines sweet juicy corn, fresh bell peppers, spicy jalapenos and of course crunchy Fritos all in a creamy dressing.  This is the perfect potluck side dish or appetizer dip!

Make Ahead Breakfast Casserole

Sausage Breakfast Casserole is loaded with sausage, peppers, cheese and Italian seasoning is one my favorite make ahead  breakfasts! The best part is this recipe is made ahead of time (overnight even) so it’s the perfect dish for a holiday morning or when you have guests!

Serve this breakfast casserole recipe with a fresh fruit salad and mimosas for the perfect brunch!

Sausage breakfast casserole ready to serve with a spatula on the side.

A Holiday Favorite

I love a good savory breakfast and this sausage breakfast casserole is definitely at the top of my list! My Mom has made bacon breakfast casserole on Christmas morning for as long as I can remember.  It’s truly one of my absolute favorite things I eat at Christmas time.

Over the years, I’ve enjoyed countless overnight casseroles (both in the oven and even an easy Slow Cooker Breakfast Casserole). I do have to admit, I think this sausage breakfast casserole might be my favorite yet, I just wish you could taste it through the screen.  It’s so deliciously easy and savory.

Loaded with sausage and cheese, this overnight casserole recipe is perfect for holidays, weekends and even for overnight guests.

A slice of overnight sausage breakfast casserole on a plate.

How to Make a Breakfast Casserole

This overnight Sausage Breakfast Casserole is very simple to make!  Bread cubes, chopped peppers and cooked sausage are placed in a casserole dish. The whole thing is topped with a simple egg mixture and of course cheese.  Once prepared, this recipe goes into the refrigerator for at least 4 hours (overnight is best) to set.  This allows the bread cubes to soak up the egg mixture.  In the morning just bake and serve!

I love adding Italian sausage to this recipe along with fresh red and green peppers because the sausage has so much flavor!

This quick and easy casserole recipe can be made the night before for a worry-free weekend breakfast (or prep in the morning to bake for dinner after a long day).

Sausage Breakfast Casserole in a pan

Substituting Bread With Hashbrowns

This Sausage Breakfast Casserole is a full meal on it’s own but we do sometimes serve it with a Fruit Salad for breakfast (or a simple Cucumber Dill Tossed Salad for brunch or dinner).

While I much prefer the consistency of this dish using bread cubes, you can certainly make this casserole without bread and replace it with hashbrowns.

If you’re lucky enough to have leftovers, this dish reheats really well and freezes perfectly.

More Easy Egg Dishes You’ll Love

Sausage Breakfast Casserole

Overnight Sausage Breakfast Casserole with sausage, peppers, cheese and Italian seasoning is one my favorite make ahead breakfasts!

  • 14 slices bread (crust removed, cubed and dried (see note))
  • 1 package Johnsonville Naturals Italian Sausage
  • 3 green onions (sliced)
  • ½ red bell pepper (finely diced)
  • ½ green bell pepper (finely diced)
  • 2 cups shredded Italian blend cheese
  • 2 cups mozzarella cheese
  • 6 eggs
  • 3 cups milk
  • 1 teaspoon Italian seasoning
  • pepper to taste
  1. Remove casing from sausage and cook over medium high heat until no pink remains. Drain any fat.
  2. Layer ½ of the cubes in a greased 9×13 pan. Top with ½ of each the sausage, green onions, peppers, and cheese. Repeat layers ending with cheese.
  3. Combine eggs, milk, & seasonings Pour egg mixture over bread ensuring all of the bread has been covered. Refrigerate overnight (or at least 3 hours).
  4. Remove from fridge and place in the oven while preheating the oven to 350 degrees. Bake covered with foil 65-75 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans increase cooking time will need to increase).

Allow bread to dry overnight or dry slightly in the oven oven at 300 degrees for about 10 minutes to dry slightly. (Do not brown or toast it).

This Overnight Breakfast Casserole with sausage, peppers, italian seasoning and cheese is the perfect make ahead breakfast idea! Easy to make & delicious!

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Creamy Skillet Chicken Cacciatore

Creamy Skillet Chicken Cacciatore has the most amazing creamy red sauce with peppers, mushrooms, and fresh basil.  The chicken is tender and juicy and on the dinner table in 30 minutes! 

Warm your home with this flavorful dish that brings out all the feel goods. The wonderful smell will draw everyone to the kitchen within minutes. Unstuffed Pepper Skillet, Italian Orzo and Sausage Skillet or Cajun Shrimp and Sausage Vegetable Skillet are a few one skillet meals for you to enjoy!

Creamy Skillet Chicken Cacciatore

Creamy Skillet Chicken Cacciatore

I realized that it is getting pretty close to the babies arrival so we have been going full force trying to get everything ready to go.  We have been finishing our basement which has been quite the project.  We are only about 3 weeks away from having it completed and I can’t wait to have a fun space for the family once baby arrives.

Right now we have both of our girls bedrooms next to each other but one of the rooms is used as a playroom.  All of this will move to a playroom that we made in the basement and we will be able to put the babies room together.  We are cutting it really close but that seems how life is!  I ordered the babies furniture finally and I am starting to envision this sweet little girl that will be coming to our home.  It is starting to feel more real!

We have been so busy with our basement and life in general that I love when I can make a delicious and easy recipe for the family.  Chicken Cacciatore is one of my favorites.  It is such a classic recipe with its red sauce with mushrooms, basil, and served over hot pasta.  I customized the sauce to our families taste…  bring on the creaminess, and it was a huge success!

How Do You Make Creamy Skillet Chicken Cacciatore?

  • Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high.
  • Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate. 
  • Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender.
  • Add the crushed tomatoes, heavy cream, chicken broth, Italian seasoning, and salt and pepper to taste. Let simmer until thickened. 
  • Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.

What Does Cacciatore mean?

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit.

Creamy Skillet Chicken Cacciatore 2

You might be getting some quick and easy meals from here on out from the preggo Recipe Critic.  But I still enjoy cooking for my family.  But thats the thing!  You don’t have to make it difficult to give your family a restaurant quality meal.  And this meal is made in just one pot and on the dinner table in just 30 minutes!

Can You Make Chicken Cacciatore in a Slow Cooker?

Yes! This is a great slow cooker meal!

  • Lightly brown the chicken in a skillet. Add the chicken to the slow cooker. Add the Italian Seasoning on top of the chicken.
  • Continue to sauté the following ingredients for the sauce.
  • Once cooked, you will add the sauce to the slow cooker on top of the chicken.
  • Cook on low 4 to 6 hours until the chicken has reached 165 degrees Fahrenheit.

Can You Make Chicken Cacciatore Ahead of Time?

Yes! This is a great recipe that can be made ahead of time. It reheats well too!

What is the Best Way to Reheat Chicken Cacciatore?

  • Microwave: Place leftovers in a microwave safe container. Heating 1 minute at a time.
  • Oven: Preheat oven to 350 degrees Fahrenheit. Place leftovers in an oven safe baking dish. Cover with foil and bake 15 to 20 minutes until warm.
  • Stove top: Place leftovers in a cooking pan and cover with lid. Cook over medium heat until warm. Stirring occasionally.

Does Chicken Cacciatore Freeze Well?

Yes! Although, I recommend making this dish fresh and reheating within the week for best results. This does make a great freezer meal too. Using an airtight container to store it or a freezer safe bag works best when freezing. When ready to reheat the Chicken Cacciatore, thaw the freezer package, then chose a reheating method from above.

What Goes Well With Creamy Skillet Chicken Cacciatore?

Semolina pasta, gnocchi, rice or egg noodles are great! Large cut, lightly seasoned roasted potatoes to decorate the dish look professional. A side of spinach or broccoli quickly sautéed in a bit of olive oil, butter and garlic can add some variety too!

Creamy Skillet Chicken Cacciatore 3

Not only is this red sauce perfectly creamy, it has tender peppers, fresh basil, mushrooms and the perfect blend of spices.  Add some tender and juicy pan fried chicken and serve it over some pasta and you have the perfect meal.

You guys are going to love this quick and easy skillet meal!

Looking For More Chicken Recipes? Here Are Some!

Creamy Skillet Chicken Cacciatore 4

 

 

Creamy Skillet Chicken Cacciatore

Creamy Skillet Chicken Cacciatore has the most amazing creamy red sauce with peppers, mushrooms, and fresh basil.  The chicken is tender and juicy and on the dinner table in 30 minutes! 

  • 4 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • salt and pepper
  • 2 tablespoon olive oil (divided)
  • 2 cloves garlic (minced)
  • 1/2 red bell pepper
  • 1/2 yellow pepper
  • 8 ounce mushrooms (sliced)
  • 15 ounce crushed tomatoes
  • 1/4 heavy cream
  • 1/2 cup chicken broth
  • 1 Tablespoon italian seasoning
  • 1/2 cup fresh basil (chopped)
  • salt and pepper to taste
  • freshly grated parmesan cheese for garnish
  1. Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high. 

  2. Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate. 

  3. Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender. 

  4. Add the crushed tomatoes, heavy cream, chicken broth, Italian seasoning, and salt and pepper to taste. Let simmer until thickened. 

  5. Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.

Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high. Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate. Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender. Add the crushed tomatoes, heavy cream, chicken broth, italian seasoning, and salt and pepper to taste. Let simmer until thickened. Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.

Cream of Cauliflower Soup (in 30 minutes)

Cream of Cauliflower Soup is a simple 30 minute soup perfect for lunch or a light dinner meal. We serve this creamy soup when company’s coming or just for a Saturday afternoon.

Add in a side of crusty bread for dipping or some 30 Minute Dinner Rolls and a fresh crisp Italian Salad.

Cauliflower is the perfect veggie, it’s versatile and mild in flavor making it perfect for Cauliflower Mashed Potatoes or even for creating a low-carb cauliflower fried rice. It makes a great base for this mild soup recipe and is perfect paired with cream and cheeses if you’d like!

This recipe is relatively healthy and the lack of flour or starches keeps this cream of cauliflower soup keto friendly and low carb!

How to Make Cream of Cauliflower Soup

There really isn’t a lot to creating the perfect cream of cauliflower soup recipe. Simply chop the cauliflower into bite sized pieces, add seasonings and let it simmer until tender. Blend and add a bit of cream.

I sometimes add cheese to this soup, both sharp cheddar and parmesan cheese work well. Remember to add the cheese at the end, once the soup is ready to serve. Cooking cheese over a high temperature can cause it to separate or become grainy. It will melt in if the soup is hot once you remove the soup from the stove.

Cream of cauliflower soup with fresh cauliflower

Blending Cauliflower Soup

Just like Roasted Cauliflower Soup, this cream of cauliflower soup is blended to a smooth consistency. I use a hand blender to make it smooth (and save on washing dishes) but you can also transfer it to a regular blender. If using a regular blender, be sure that the lid isn’t on tight as the steam and cause the blender to burst open.

For more texture remove some of the cauliflower and chop it. Blend the soup to desired consistency and once blended, add the chopped cauliflower back into the soup.

Can You Freeze Cream of Cauliflower Soup

This soup does freeze well. We place it in single serve freezer bags and label. To serve, defrost in the refrigerator overnight and reheat in a saucepan over medium heat until warm.

Ladling Cream of cauliflower soup in a pot

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Cream of Cauliflower Soup

A silky smooth cauliflower soup for the perfect lunch or starter.

  • 1 small onion (diced)
  • 2 stalks celery
  • 2 tablespoons butter
  • 8 cups fresh cauliflower
  • 3 cups chicken broth
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon seasoning salt
  • 3/4 cup heavy cream
  • 1/2 cup fresh parmesan cheese (grated, optional)
  1. Heat butter in a medium saucepan over medium heat. Cook onion and celery until tender (do not brown).

  2. Add cauliflower, broth and seasonings. Simmer uncovered 10-15 minutes stirring occasionally until cauliflower is tender.

  3. Blend using a hand blender until smooth. Add heavy cream and simmer an additional 8-10 minutes or until thickened.

  4. Season with salt & pepper to taste. Stir in parmesan cheese if using.

Note: For a chunky texture, remove 1 cup of cauliflower before blending and coarsely chop.

 

Pizza Stuffed Crescent Rolls

Pizza Stuffed Crescent Rolls are loaded with gooey mozzarella cheese and pepperoni. Serve with warm marinara for dipping!

Snack time just got upgraded with these rolls. Totally kid approved! If you love quick and easy snacks for your kiddos try this Pizza on a Stick, Crispy Baked Parmesan Ravioli or Pepperoni Pizza Dip.

crescent-rolls-chef-savvy

Pizza Stuffed Crescent Rolls

Today I am sharing these AMAZING Pizza Stuffed Crescent Rolls! These are so simple to make and they don’t last long once they are out of the oven. The warm mozzarella melts in your mouth with a hint of spice from the pepperoni. An easy and quick way to make a pizza with the light and flakey crescent roll. The handheld pizza is sure to please any kiddo that is on the go or just enjoying an after school snack.

I love making these for my kids if they need a weekend snack or even if it is game night. My daughter loves to help in the kitchen and these are the perfect snack for her to make along side of me. Her cute little hands melt my heart as she is a preparing them on the cookie sheet for the oven. She loves to watch the crescent rolls bloom in the oven as they are baking.

These are great for any age! My boys love to come home from school and pop open a tube of crescent rolls and make these while unwinding from their long day. I often catch myself listening in to their conversation while they are in the kitchen together waiting for them to bake. Lots of laughter and talking but once that oven beeps it is silent from them eating these right out of the oven. haha. These Pizza Stuffed Crescent Rolls are so easy to make and are seriously addicting. Warm, flakey crescent rolls filled with gooey mozzarella cheese and pepperoni!

How Do You Make Pizza Stuffed Crescent Rolls?

  • Preheat oven to 375 degrees.
  • Unroll crescent rolls onto a baking sheet lined with a silicon baking mat. Separate into triangles.
  • Place pepperoni on the widest side of the triangle.
  • Place a 1/2 of a mozzarella stick on top.

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  • Roll the wide end to the smaller tip of the crescent making sure to tuck in the corners so the cheese doesn’t ooze out.
  • Brush melted butter onto crescent rolls.
  • Sprinkle with Italian seasoning and garlic powder if desired.
  • Bake for 10-14 minutes or until golden brown.
  • Serve warm with marinara sauce for dipping.

Can You Use Other Types of Cheese?

Yes! I would recommend using mozzarella cheese sticks for best results and the perfect amount of cheese but I totally understand experimenting with other cheeses. Cheddar cheese or grated cheese also works for this snack.

What Other Toppings Can Go In The Crescent Rolls?

  • Sausage
  • Mushrooms
  • Olives
  • Bell Peppers
  • Onions

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Looking For More Pizza Inspired Meals?! Here they are!

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Pizza Stuffed Crescent Rolls

Pizza Stuffed Crescent Rolls loaded with gooey mozzarella cheese and pepperoni. Serve with warm marinara for dipping!

  • 1 8-ounce can crescents rolls
  • 1/2 cup pepperoni
  • 4 mozzarella cheese sticks (cut in half)
  • 2 tablespoons unsalted butter (melted)
  • Italian seasoning (for sprinkling on top)
  • garlic powder (for sprinkling on top)
  • marinara sauce heated for dipping
  1. Preheat oven to 375 degrees.
  2. Unroll crescent rolls onto a baking sheet lined with a silicon baking mat. Separate into triangles.
  3. Place pepperoni on the widest side of the triangle.
  4. Place a 1/2 of a mozzarella stick on top.
  5. Roll the wide end to the smaller tip of the crescent making sure to tuck in the corners so the cheese doesn’t ooze out.
  6. Brush melted butter onto crescent rolls.
  7. Sprinkle with Italian seasoning and garlic powder if desired.
  8. Bake for 10-14 minutes or until golden brown.
  9. Serve warm with marinara sauce for dipping.

Crock Pot Broccoli Cheese Soup

Crock Pot Broccoli Cheese Soup is a bowl full of comfort! Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

This rich velvety soup is loaded with broccoli and lots of cheese for the perfect slow cooker soup recipe! It’s creamy, dreamy, delicious!

Crock Pot Broccoli Cheese Soup in a bowl ready with a soup spoon

While I do love a good quick Broccoli Cheese Soup, making Crock Pot Broccoli Cheese Soup can be a real lifesaver on those busy family days when everyone is coming and going! The crockpot is the real hero in this broccoli and cheese soup recipe because you just set it and forget it! In fact, why not put it together before work and come home to a healthy, filling dinner that everyone will love! Better yet, only one pot to wash!

How to Make Crock Pot Broccoli Cheese Soup

  • BROCCOLI: Be sure to properly prep the broccoli by removing the fibrous outer skin and chop into uniform pieces. Place in the crock pot and onions and chicken stock. Make sure there is enough stock to completely cover the broccoli because this will be the base.
  • COOK: Cover the crockpot and cook (on low or high) until the broccoli is tender. Add evaporated milk 30-60 minutes before serving.
  • BLEND: You can leave it chunky or puree it with a hand blender until it is smooth. Personally, I like to take some of the broccoli out and chop it, puree the remainder using a hand blender and then add the chopped broccoli back in!
  • CHEESE: Add the cheese just before serving. Dairy (including cheese) can break down and separate if cooked too long or too hot (the exception to this rule is Velveeta, it can be added a bit sooner to melt).
  • ADD-INS: This soup is versatile. We sometimes add in some chunks of processed cheese (Velveeta), a half the jar of Alfredo sauce or a few spoonfuls of pesto. Top it with bacon, add in some garlic or serve it with croutons!

A crock pot filled with broccoli and vegetables ready to make slow cooker broccoli cheese soup

Add some diced potatoes for a heartier broccoli potato cheese soup. Or leave the recipe as is and enjoy it as a low carb broccoli cheese soup! Great for a potluck!

Rich and Creamy

When pureeing the soup, remember not to put hot soup in a blender with a lid!  I used an immersion blender (hand blender) in the slow cooker.  The addition of alfredo (I used light) makes this soup extra rich and creamy!

What to Serve with Broccoli Cheese Soup?

Broccoli and cheese soup is rich, so pair it with simple sides like a crisp salad or coleslaw, some fresh fruit, or some crusty bread and croutons. Let the soup be the star of the show!

Better with Bread: This soup is terrific when served in homemade bread bowls, or with homemade buttermilk biscuits or dinner rolls on the side. It’s even better the next day!

You can freeze Broccoli Cheese Soup!  Ladle portions into Ziploc bags, label, and lay flat so when they freeze, they will stack easily and save space!

This soup is low carb so it’s a great recipe to add into your regular rotation! It’s tough to find a good broccoli cheese soup without Velveeta so don’t forget to bookmark or pin this recipe to save it!

Slow Cooker Broccoli Cheese Soup

Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

  • 1 tablespoon butter
  • 1 large onion (chopped)
  • 1/2 cup celery (sliced)
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 4 cups chicken broth (or stock)
  • 6 cups fresh broccoli (about 2 heads)
  • 4 oz cream cheese
  • 12 oz evaporated milk
  • 2 cups sharp cheddar cheese (shredded)
  • 2/3 cup fresh Parmesan cheese (shredded)
  • salt & pepper to taste
  1. Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes. 

  2. Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.

  3. Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.

  4. Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).

  5. Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.

  6. Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.

For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.

 

Here are a few more recipes you’ll love

* Ham & Potato Soup * Bacon Corn Chowder * Cabbage Roll Soup *

Creamy Parmesan Scalloped Potatoes

These scalloped potatoes are tender, creamy and so delicious!  The parmesan cheese adds such amazing flavor and these are a must make side dish! 

These make such a great side dish!  They go perfect with Classic Honey Glazed Ham, Garlic Butter Prime Rib, or Skillet Salisbury Steak!

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Scalloped Potato Recipe

I love that daylight savings has come and spring is right around the corner!  The sun is out longer and it is starting to warm up.  Well.  It was starting to warm up.  And then it snowed.  But that is a Utah spring for you.  It shows us a little sun and warmth so that we don’t lose our minds and then it snows.  Luckily the sun is back out and it is supposed to warm up again and we are going to take full advantage of it!

With spring comes Easter and we always look forward to Easter dinner.  We love scalloped potatoes at our house and my son requests them every week!  I usually make creamy cheddar scalloped potatoes but I decided to change it up a little.  These Creamy Parmesan Scalloped Potatoes became an instant favorite!

They are SO creamy and delicious.  And you are going to love the parmesan cheese inside.  They baked to tender potato perfection and the top got this delicious crisp parmesan crust.  That was my favorite part!  Then you dig in to the creamy, delicious and cheesy layers.

Whether you are making these for Easter dinner or any family dinner, you are going to LOVE these as much as we did!

How do you make Scalloped Potatoes?

  • Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
  • Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
  • Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

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What kind of potatoes are best for scalloped potatoes?

Usually Russet Potatoes or Yukon Golds Russets have the most starch and make the creamiest sauce, but Yukons tend to hold their shape a little better.

How thin should I cut the potatoes?

Cut the potatoes between 1/8 and 1/4 inch thick

What causes scalloped potatoes to curdle?

The curdling is caused by high heat.  So to keep the sauce together, you need to make a smooth cheese sauce instead of layering grated cheese and milk or cream with the potatoes.

Do scalloped potatoes freeze well?

If you plan to freeze the scalloped potatoes, the potatoes need to be removed from the oven before they finish cooking to protect their texture.  Once you freeze the potatoes, you may want to thaw them in the refrigerator or bake them frozen.

Need even more potato inspired side dishes? Try these!

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Creamy Parmesan Scalloped Potatoes

These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish!

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup whipping cream (can also use half and half)
  • 1/2 cup grated Parmesan cheese (divided)
  • 1 cup shredded mozzarella cheese (divided)
  • 2 pounds russet potatoes (peeled and sliced about 1/8 inch thick)
  • Snipped fresh chives for garnish
  1. Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
  2. Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
  3. Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

Ham and Spinach Frittata! (Brunch or Dinner)!

Ham and Spinach Frittata is a snap to assemble, quick to bake, and can be adapted to add in your favorite fillings! We love making homemade frittata for Sunday brunch, but it’s easy enough to be a weekday breakfast too (or even dinner)! 

Frittata is a very versatile recipe and you can add any combination of ingredients you’d like! This easy frittata recipe can even be made into spinach frittata muffins for a make ahead breakfast on the go! It’s easily made ahead and reheats well. Just add a side of home fries!

Spinach Frittata cut and ready to be served.

What is Frittata?

Like a quiche recipe, frittatas are egg-based recipes, but frittatas are crustless, which makes them perfect for people following a gluten free, Paleo or even a Keto diet (if you skip the potatoes). Both low carb and healthy! It’s similar to an omelet but can be easily scaled to serve a lot of people.

The other difference between a quiche and a frittata is the ratio of egg/dairy; a frittata only has a bit of dairy.

How to Cook a Frittata – There are a different ways to make a frittata, one being to cook the eggs stovetop until almost set and then broil/bake to cook the top. However, I find it easier just to bake frittata in the oven.

Ingredients for a ham and spinach frittata recipe

How to Make Frittata

This spinach frittata recipe is a cinch because…well, eggs! Eggs are the perfect base for anything whether it’s breakfast, lunch, or dinner. Here’s how you make a frittata:

  1. Preheat the the oven.
  2. Cook your add-ins in an oven proof pan (potatoes, ham, spinach, and green onions).
  3. Whisk eggs, milk, and seasonings and pour over the add-ins. Top with cheese.
  4. Bake until the eggs are set, about 10 to 12 minutes. For a crispy top, broil for about 1 to 2 minutes.

Cool for about 5 minutes before serving to make sure the eggs are set and the cheese is perfectly melted! It’s simple to make and tastes great!

More Recipes You’ll Love

A cheesy slice of spinach frittata baked and ready to serve.

Creative Add-Ins

You can mix and match the ingredients for this easy frittata! Fresh or frozen spinach can be used in this recipe! Cook your add ins (except cheese of course) and bake in the oven! Whatever is in the fridge and pantry can be tossed into a frittata from potatoes and leftover spaghetti to Roasted Butternut Squash, steamed broccoli or even Grilled Zucchini!

Swap out the cheddar cheese (or add some crumbled feta or goat cheese). Why not try a spinach mushroom frittata or a spinach feta frittata? Cheese is an excellent compliment to eggs, any way you look at it!

Can You Freeze Frittata?

A frittata keeps for a few days in the fridge and reheats beautifully! It’s perfect to make ahead for lunches but it’s also great to put between a couple of slices of bread for lunch!

If you’d like to keep it longer than that, you can freeze a frittata. Freezing egg-based dishes is easy. Make sure the frittata is fully cooled and then portion as desired and place in freezer containers or freezer bags. Egg-based dishes are easy to reheat in the oven or microwave.

This spinach frittata recipe doesn’t disappoint when it comes to simple in every way!

Ham and Spinach Frittata

This ham and spinach frittata is a snap to assemble, quick to bake, and can go anywhere in a moment’s notice! Perfect for a Sunday brunch or a weekday breakfast. 

  • 2 tablespoons olive oil
  • 1/2 lb baby potatoes (sliced)
  • 1/2 cup diced ham
  • 1 1/2 cups fresh spinach (torn (or 1/2 cup frozen spinach))
  • 2 green onions (sliced)
  • 1/4 teaspoon seasoned salt (or to taste)
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 8 eggs
  • 1/4 cup half and half
  • 1/2 cup cheddar cheese (divided)
  1. Preheat oven to 400°F.
  2. Heat olive oil over medium heat in a 10″ skillet. Add potatoes and 2 tablespoons water. Season with salt and pepper and stir. Cover and cook over about 10-15 minutes or until softened.

  3. Stir in ham, spinach, and green onions until hot and spinach is wilted.
  4. In a medium bowl, combine eggs, half and half, dry mustard and seasonings. Pour over potato mixture. Top with cheese.

  5. Bake 10-12 minutes or until eggs are set. Broil 1-2 minutes.

  6. Remove from the oven and cool 5 minutes before cutting. Serve warm.

We love this homemade ham and spinach frittata recipe for an easy brunch. It's a delicious and simple easy frittata recipe that everyone loves! #spendwithpennies #hamandspinachfrittata #frittata #spinachfrittata #easyfrittata #breakfastrecipe #breakfast #brunch
We love this homemade ham and spinach frittata recipe for an easy brunch. It's a delicious and simple easy frittata recipe that everyone loves! #spendwithpennies #hamandspinachfrittata #frittata #spinachfrittata #easyfrittata #breakfastrecipe #breakfast #brunch