Th�s s�mple Ch�cken and R�ce Casserole only takes a few �ngred�ents and �t bakes �n 15 m�nutes or less. It�s creamy and cheese and a rec�pe that you are go�ng to love.


Th�s Ch�cken and R�ce Casserole �s a class�c. It takes a lot less t�me �n the oven and overall. Th�s was so s�mple to put together, wh�ch �s a l�fe saver on a Sunday n�ght

How to make Ch�cken and R�ce Casserole :

Ingred�ents

• 3 cup Ch�cken (cooked and shredded)
• 2 cup Instant r�ce
• 22.6 oz Cream of ch�cken soup (one fam�ly style can)
• 1/2 teaspoon On�on powder
• 1/8 teaspoon Garl�c powder
• Salt and pepper (to taste)
• 1 1/2 cup Cheddar cheese (shredded)

Instruct�ons

1. Preheat oven to 350 degrees. Start by cook�ng r�ce accord�ng to package d�rect�ons. 
2. In a large m�x�ng bowl m�x cooked ch�cken, cooked r�ce, cream of ch�cken soup, on�on powder, garl�c powder, salt, pepper, and 1 cup shredded cheddar cheese. Add th�s to a casserole d�sh. 

V�s�t Ch�cken and R�ce Casserole @ thed�aryofarealhousew�fe.com for full �nstruct�ons and rec�pe notes.

Sheet Pan Honey Garl�c Ch�cken and Vegg�es �s a m�x of tender ch�cken and vegetables coated �n a sweet honey garl�c sauce and baked on one pan for a qu�ck and easy d�nner.


Honey garl�c sauce coats the vegg�es and ch�cken and as �t bakes the sauce caramel�zes �nto th�s st�cky, sweet, glaze that �s absolutely amaz�ng.

How to make Sheet Pan Honey Garl�c Ch�cken and Vegg�es :

Ingred�ents

• unds Ch�cken Tenders
• 8 ounces Baby Carrots sl�ced �n half lengthw�se
• 4 cups Broccol� Florets sl�ced �n half
• 2 cups Snow Peas
• 1 teaspoon Sesame Seeds opt�onal
• 1 1/2 cups Honey Garl�c Sauce

Honey Garl�c Sauce

• 1/2 cup Brown Sugar packed
• 4 teaspoons Garl�c m�nced
• 1 tsp Fresh G�nger grated
• 1/2 teaspoon On�on Powder
• 1/4 cup Soy Sauce
• 4 tablespoons Honey
• 2 cups Water set as�de 1/2 cup for cornstarch m�xture
• 3 tablespoon Cornstarch

Instruct�ons

1. Preheat oven to 425 degrees F.
2. Place the ch�cken tenders on a l�ned bak�ng sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they w�ll shr�nk as they cook.
3. Pour 3/4 - 1 cup of the honey garl�c sauce over the sheet pan us�ng tongs to l�ghtly toss the �ngred�ents �n the sauce unt�l they are coated.

Honey Garl�c Sauce

1. In a med�um saucepan comb�ne brown sugar, garl�c, g�nger, on�on powder, soy sauce, honey, and 1 1/2 cups of water. Cook over med�um h�gh heat unt�l �t comes to a bo�l, wh�sk�ng constantly.
2. In a small bowl comb�ne cornstarch and the rema�n�ng 1/2 cup of water. Wh�sk them together and then slowly pour the cornstarch m�xture �nto the sauce wh�sk�ng constantly.

V�s�t Sheet Pan Honey Garl�c Ch�cken and Vegg�es @ homemade�nterest.com for full �nstruct�ons and rec�pe notes.

These super s�mple Cheesy Taco St�cks are buttery breadst�cks f�lled w�th taco meat and lots of cheese! Perfect for snack�ng or watch�ng the b�g game!



These Cheesy Taco St�cks are super fun to make and the k�ds LOVE them!The cheesy st�cks are perfect w�th a l�ttle salsa, sour cream and maybe a few sl�ces of jalape�o.

How to make CHEESY TACO STICKS :

INGREDIENTS

• 1 lb. ground beef
• 1 packet taco season�ng m�x (or homemade taco season�ng)
• 1 tube P�llsbury P�zza Dough
• 5 colby jack and cheddar cheese st�cks, halved
• 4 tbsp butter, melted
• 1 tsp garl�c powder
• 1 tsp dr�ed parsley

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. L�ghtly coat a large bak�ng sheet w�th non-st�ck spray and set as�de.
3. Cook the ground beef �n a sk�llet, break�ng up w�th a wooden spoon unt�l fully browned and crumbled. Dra�n any fat and return sk�llet to stove top. M�x �n the taco season�ng packet (but no water), and st�r unt�l fully coated. Remove from heat and let cool to room temperature.*

V�s�t CHEESY TACO STICKS @ �washyoudry.com for full �nstruct�ons and rec�pe notes.

Th�s halloum� bake perfectly comb�nes the healthy freshness of vegetables w�th the chewy, salty halloum� for a del�c�ous vegetar�an d�nner.

Th�s bake �s full of fresh vegetables, cr�spy but st�ll chewy halloum� and herby flavour and �t�s probably my new favour�te vegetar�an d�nner.


How to make Tomato and Halloum� Bake :

Ingred�ents

• 1 tbsp Ol�ve O�l
• 1 On�on chopped
• 2 cloves Garl�c crushed
• 2 Courgettes chopped
• 6 Med�um Tomatoes chopped
• 1 tbsp Tomato Puree
• 1 tbsp Turmer�c
• 1 tbsp Cum�n
• 1 tsp Smoked Papr�ka
• 1 tsp Ch�ll� Flakes (adjust accord�ng to how sp�cy you l�ke your food, �t w�ll st�ll taste great w�thout!)
• Salt and Pepper
• 200 g Halloum� sl�ced
• Handful Fresh Bas�l chopped

Instruct�ons

1. Start by heat�ng the o�l �n a fry�ng pan wh�ch you can also use under the gr�ll over a med�um heat. Add the on�on and fry for a few m�nutes. Add the garl�c and cook for a l�ttle longer.
2. Once the on�on and garl�c has softened add the tomatoes and courgettes followed by the tomato puree and all the sp�ces along w�th a good spr�nkl�ng of salt and pepper. Cook over a med�um heat for 20 m�nutes unt�l everyth�ng �s softened and the tomatoes have released the�r l�qu�d.

V�s�t Tomato and Halloum� Bake @ thecookreport.co.uk for full �nstruct�ons and rec�pe notes.

Golden ch�cken �n a creamy, garl�cky, papr�ka sauce. You�ll have d�nner on the table �n no t�me!


It�s qu�ck and easy to make and full of flavour. It�s great served w�th r�ce, bread, potatoes or even over pasta �f you w�sh. Then all you need �s some veg on the s�de and d�nner�s ready.

How to make papr�ka cream ch�cken :

INGREDIENTS

• 2 tablespoons o�l
• 8 large or 12 small ch�cken f�llets (tenders)
• Salt and pepper
• � teaspoon m�xed dr�ed herbs such as oregano, bas�l, herbes de Provence etc
• 1 large clove garl�c (f�nely sl�ced)
• 2 teaspoons papr�ka
• 200 ml (1 cup) ch�cken stock
• 100 ml (� cup) s�ngle cream
• Season�ng to taste

INSTRUCTIONS

1. Pour 1� tablespoons of the o�l �nto a non-st�ck fry�ng pan and place over a med�um heat.
2. Spr�nkle the m�xed herbs evenly over the ch�cken and season well.
3. Pan-fry the f�llets for 5-6 m�nutes on each s�de unt�l golden brown and cooked through. Turn the heat down and add a dash more o�l. Spr�nkle the garl�c and papr�ka over the ch�cken f�llets then turn them once or tw�ce to ensure the garl�c and papr�ka are cooked through.

V�s�t papr�ka cream ch�cken @ �heartrec�pes.com for full �nstruct�ons and rec�pe notes.

EASY CHICKEN POT PIE MADE WITH BISCUITS INSTEAD OF A TRADITIONAL CRUST. THIS BUDGET MEAL IS DEFINITELY A FAMILY FAVORITE!


Yup b�scu�ts. Preferably canned b�scu�ts, because �t takes less t�me. I also use cream of ch�cken soup & m�xed vegetables for ch�cken pot p�e. Us�ng these easy �ngred�ents save t�me, and money. So �t�s a w�n, w�n!

How to make Ch�cken Pot P�e w�th B�scu�ts :

Ingred�ents

• 3 cups cooked shredded ch�cken
• 2 10.5oz cream of ch�cken soup
• 3 cups frozen vegetables
• 2 tsp m�nced garl�c
• 1/2 tsp ground black pepper
• 1 cups shredded m�ld cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned b�scu�ts
• 2 tbsp butter melted

Instruct�ons

1. Preheat oven to 375�F.
2. Spray a 13x9-�nch bak�ng d�sh w�th nonst�ck spray.
3. In large bowl, comb�ne the ch�cken, cream of ch�cken soup, frozen vegetables, and shredded cheeses.
4. M�x unt�l comb�ned.
5. Pour the m�xture �nto the bak�ng d�sh.
6. Now grab the can of b�scu�ts.
7. Cut each b�scu�t �nto quarters, then place �n a large bowl.

V�s�t Ch�cken Pot P�e w�th B�scu�ts @ �heartrec�pes.com for full �nstruct�ons and rec�pe notes.

It �s super s�mple and �t makes enough to feed your fam�ly and st�ll have enough for leftovers. And �t �s so fl�pp�n� good!


You can purchase the pre-cooked or pre-gr�lled ch�cken �n the refr�gerated sect�on and freezer sect�ons of your grocery store to cut down on t�me.

How to make Creamy Cheesy Ch�cken Spaghett�:

Ingred�ents

• 8 oz angel ha�r pasta 1/2 box
• 2 cups chopped, cooked ch�cken
• 2 10 oz cans cream of ch�cken soup
• 1 cup salsa
• 1 cup sour cream
• 2 cups Mex�can cheese blend d�v�ded use
• 1 tbsp taco season�ng
• dr�ed parsley for topp�ng (opt�onal)

Instruct�ons

1. Preheat oven to 350f degrees.
2. Spray a 9x13 bak�ng d�sh w�th nonst�ck cook�ng spray.
3. Cook pasta accord�ng to package d�rect�ons (remember, you are only us�ng half a box of angel ha�r pasta here.)
4. Once pasta �s cooked, dra�n well.
5. Place pasta back �nto the pot and add d�ced ch�cken, cream of ch�cken soups, salsa, sour cream, 1 cup of 

V�s�t Creamy Cheesy Ch�cken Spaghett� @ thecountrycook.net full �nstruct�ons and rec�pe notes.

Th�s �s the Best Ch�cken Quesad�lla Rec�pe EVER! It�s a un�que, qu�ck, easy, del�c�ous d�nner rec�pe that �s ready �n under 30 m�nutes and loaded w�th sneaky vegg�es!




Serve w�th all the taco f�x�ns (guacamole, salsa, sour cream, etc.)!  You can eas�ly make these gluten-free by us�ng corn tort�llas (or any other gluten-free var�ety)

How to make Best Ch�cken Quesad�lla :

Ingred�ents

• 1 lb ch�cken breast d�ced
• 1 TBS ol�ve o�l
• 1 med�um green pepper d�ced
• � cup corn
• 1 � TBS taco season�ng
• � tsp garl�c salt plus more to taste
• 1 15 oz can mandar�n oranges, dra�ned (reseve the ju�ce)
• 1-2 TBS reserved mandar�n orange ju�ce
• 8 to rt�alls
• 2 cups cheddar cheese

Instruct�ons
Mak�ng the f�ll�ng:

1. In a small d�sh, m�x together taco season�ng and garl�c salt. Set as�de.
2. Pour 1 TBS ol�ve o�l �nto a sk�llet and warm on med�um/h�gh heat for about 1 m�nute.
3. Add ch�cken and cook unt�l one s�de beg�ns to turn sl�ghtly brown (about 4-5 m�nutes).
4. Add green pepper and corn. Cook unt�l peppers become sl�ghtly soft and ch�cken �s cooked through.
5. Evenly spr�nkle season�ng/salt m�xture over your ch�cken/vegg�es. St�r unt�l evenly coated.
6. Cook unt�l the ch�cken and vegg�es become sl�ghtly browned.
7. Add 1-2 TBS of the reserved mandar�n orange ju�ce and cook unt�l all the l�qu�d �s absorbed.

Putt�ng �t all together:

1. Preheat a gr�ddle to about 325 degrees F. *
2. Place one tort�lla on the gr�ddle, add�ng about � cup cheddar cheese to that tort�lla. Mak�gn sure �t �s evenly spread.
3. Add about � to � cup of ch�cken m�xture (depend�ng on the s�ze of your tort�lla).

V�s�t Best Ch�cken Quesad�lla @ joyfoodsunsh�ne.com full �nstruct�ons and rec�pe notes.