Crack Chicken Soup (Ultra Creamy, Cheesy, and Loaded with Bacon)

This delicious spin on a classic comfort food is sure to please any crowd. If you make this recipe, don’t be surprised when everyone asks for seconds, it’s that addictive. Serve it with a side salad and some bread!

Ingredients:

• Shredded rotisserie chicken – you can use any chicken, shredded or chopped.
• Cream of chicken soup – you can make your own if you don’t prefer canned cream of chicken soup.
• Chicken bone broth – you can substitute the bone broth with chicken stock. I like bone broth because it has more flavor and consistency than the thinner, more watery chicken stock.
• Whole milk – you can use 2% milk, but it will be slightly less dense.
• Chopped celery
• Diced baby carrots – I used baby carrots for their rich flavor, but any diced carrots will work.
• Sweet onion, diced – a yellow or white onion can replace sweet onion if you prefer.
• Minced garlic
• Ranch dressing mix – make sure you are using the dressing mix and not the dip mix. The dip mix is very salty and much thicker than the dressing mix. If in doubt, check the sodium level on the back of the package.
• Bacon, cooked and crumbled – you can use thick-cut or original-cut bacon.
• Colby jack cheese – cheddar cheese is a nice substitute for Colby Jack.
• Cream cheese, softened – you can add more or less to thicken the soup to your liking.
• Angel hair pasta – a thin spaghetti would work in place of angel hair if needed. 

Combine ingredients. In a large nonstick pot or Dutch oven, combine the chicken, cream of chicken soup, chicken bone broth, milk, celery, carrots, onion, ranch dressing mix, and crumbled bacon. 

Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot.

Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot. 

Add the pasta. Once the vegetables are tender, add the Colby Jack cheese, cream cheese, and angel hair pasta. Simmer uncovered until noodles are fully cooked, about 10 minutes, stirring occasionally. 

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More Soup Recipes

Cheeseburger Soup

Chicken Enchilada Soup

Tomato Bisque Soup

Cabbage Soup

Crack Chicken Soup Recipe

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Crack Chicken Soup

A creamy, cheesy comfort food packed with shredded chicken, bacon, ranch seasoning, and pasta. Easy to make and perfect for weeknight dinners or cozy meals.

Course dinner, lunch

Cuisine American

Keyword soup

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 12 (2 cup) servings

Ingredients

• 3 cups cooked shredded rotisserie chicken
• 1 (10.5 oz) can condensed cream of chicken soup
• 6 cups chicken bone broth
• ½ cup whole milk
• 2/3 cup chopped celery
• 2/3 cup diced baby carrots
• 2/3 cup sweet onion diced
• 1 tablespoon minced garlic
• 1 (1 oz) packet Ranch dressing mix
• 1 pound bacon cooked and crumbled
• 1 ½ cups shredded colby jack cheese
• 4 oz of cream cheese softened
• 8 oz Angel hair pasta uncooked

Instructions

• Combine ingredients. In a large nonstick pot or Dutch oven, combine the chicken, cream of chicken soup, chicken bone broth, milk, celery, carrots, onion, ranch dressing mix, and crumbled bacon.
• Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot.
• Add the pasta. Once the vegetables are tender, add the Colby Jack cheese, cream cheese, and angel hair pasta. Simmer uncovered until noodles are fully cooked, about 10 minutes, stirring occasionally.
• Serve. Once cooked completely, garnish with parsley and serve.

Notes

Crock Pot Instructions:

You can make this crack chicken noodle soup in a crockpot. Stir the ingredients together and cook on low for 4 hours or 2 hours on high. 30 minutes before serving, add the cheese to the soup and stir, then boil the pasta separately according to package instructions. Once ready to serve, stir in the pasta and serve.

The post Crack Chicken Soup appeared first on The Blogette.

Cabbage Soup (Hearty Cabbage Roll Soup with Ground Beef)

If you love cozy cabbage soup recipes that are simple to make yet incredibly flavorful, this recipe will quickly become a staple in your kitchen.

This soup also fits beautifully into the category of cabbage soup diet recipes, since cabbage is naturally low-calorie while still being satisfying.

Ingredients:

• Butter – you could also use olive oil.
• Lean ground beef – lean ground beef works best because the higher fat content options leave the soup heavy and greasy.
• Salt and pepper
• Sweet onion – you could use white or yellow onion if needed.
• Minced garlic
• Small head of green cabbage – or half of a large head of cabbage. 
• Carrot – I used baby carrots, but you can use any carrots. Baby carrots are easy to chop and taste great. 
• Beef broth – low sodium is a great option if you are trying to keep salt intake down. 
• Worcestershire sauce
• Tomato sauce
• Tomato paste
• White minute rice – I used minute rice to ensure the rice is cooked within the time needed to cook the vegetables. Nobody likes to bite into hard grains of rice! If you don’t want to use minute rice, I suggest cooking the rice separately and adding it at the end. 
• Bay leaf – it’s optional, but adds a great taste. Make sure to remove it before serving; don’t eat the leaf. 
• Light brown sugar – dark brown sugar works too, it just gives a more molasses taste. 

Brown the beef. In a large pot or Dutch oven, melt your butter over medium heat and then add the ground beef. Season it with salt and pepper, and brown it by breaking it up and flipping it until all the beef is brown with no pink spots. Drain any excess grease from the pan.

Flavor the beef. Add the diced onion and minced garlic and cook for another 2-3 minutes, until onions are translucent and garlic is fragrant.

Build the Flavor. Add in the chopped cabbage, carrots, beef broth, Worcestershire sauce, tomato sauce, tomato paste, white rice, bay leaf, and brown sugar. Stir the ingredients together until well combined. It will not look very soupy at this point, but it will cook down and create its own additional broth.

Cook. Turn your heat up to medium-high heat until it reaches a simmer, and then reduce the heat to medium to maintain a simmer. Cover and stir occasionally for 25 minutes or until the vegetables are cooked throughout and the rice is tender. 

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What to Serve with Cabbage Soup

This soup is hearty enough to be a meal on its own, but it pairs wonderfully with simple sides.

Great serving ideas include:

• Crusty artisan bread
• Garlic toast
• Buttered dinner rolls
• Simple green salad
• Cornbread

If you’re looking for cozy cabbage soup recipes that are filling, budget friendly, and easy to make, this one-pot cabbage roll soup is a perfect choice. With tender cabbage, flavorful beef, and a rich tomato broth, every bowl is pure comfort.

Whether you’re meal prepping for the week or cooking a warm family dinner, this cabbage soup will quickly become a favorite.

More Soup Recipes

Chicken Enchilada Soup

Tomato Bisque Soup

Crack Chicken Soup

Cheeseburger Soup

Cabbage Soup Recipe

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Cabbage Soup

This hearty cabbage soup with ground beef is the ultimate comfort food. Inspired by classic cabbage roll soup recipes, it is packed with cabbage, tomatoes, rice, and savory broth for a cozy and satisfying dinner.

Course dinner, lunch, Side Dish

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Equipment

• Large pot or Dutch oven- as long as it has a lid.
• stirring spoon or spatula

Ingredients

• 2 tablespoons butter
• 1 ½ pounds lean ground beef
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 small sweet onion, diced
• 1 tablespoon minced garlic
• 1 chopped small head of green cabbage
• 3/4 cup diced carrot
• 2 ½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 (15 oz) cans tomato sauce
• 1 tablespoon tomato paste
• 3/4 cup white minute rice uncooked
• 1 bay leaf
• 1 tablespoon light brown sugar

Instructions

• Brown the beef. In a large pot or Dutch oven, melt your butter over medium heat and then add the ground beef. Season it with salt and pepper, and brown it by breaking it up and flipping it until all the beef is brown with no pink spots. Drain any excess grease from the pan.
• Flavor the beef. Add the diced onion and minced garlic and cook for another 2-3 minutes, until onions are translucent and garlic is fragrant.
• Add additional ingredients. Add in the chopped cabbage, carrots, beef broth, Worcestershire sauce, tomato sauce, tomato paste, white rice, bay leaf, and brown sugar. Stir the ingredients together until well combined. It will not look very soupy at this point, but it will cook down and create its own additional broth.
• Cook. Turn your heat up to medium-high heat until it reaches a simmer, and then reduce the heat to medium to maintain a simmer. Cover and stir occasionally for 25 minutes or until the vegetables are cooked throughout and the rice is tender.
• Serve. Take the bay leaf out of the soup and sprinkle with chopped parsley. Serve warm and enjoy!

Notes

How to Store and Reheat

Refrigerator:
Store leftover cabbage soup in an airtight container for up to 4 days.

Freezer:
Freeze for up to 3 months. If freezing, consider leaving out the rice and adding it fresh when reheating.

Reheating:
Warm the soup in a pot over medium heat or microwave until hot.

The post Cabbage Soup appeared first on The Blogette.

Chicken Fajita Casserole

If you’re searching for easy chicken fajita bake, Mexican chicken casserole, or a creamy fajita chicken recipe, this is the one.

This recipe combines tender chicken breasts, colorful bell peppers, zesty fajita seasoning, and a rich cream cheese salsa sauce into a bubbly, crowd-pleasing casserole your whole family will devour. Bonus? It’s naturally low carb and gluten free, making it perfect for a variety of diets.

Ingredients:

Thin-sliced boneless skinless chicken breasts– You can use unsliced or thick breasts, but you’ll need to increase the baking time to about 40 minutes to ensure that the chicken is thoroughly cooked. Use a meat thermometer to ensure the chicken reaches at least 165°F. 

Cream cheese– I used a full-fat cream cheese, but ⅓ less fat cream cheese would also work. 

Chunky salsa– You can use hot or mild, based on what you and your family like. 

Minced roasted garlic– This is the jarred garlic, but you could replace it with 1 tsp of garlic powder if you have that on hand. 

Fajita seasoning– Hot or mild is fine. 

Red bell pepper– Any color works. Yellow, orange, or another green pepper are all perfect, but I tend to like using different colors when I’m cooking for kids because it gets them used to seeing colorful food, and the red and orange peppers are slightly sweeter for younger palates. 

Green bell pepper– Any color works if you don’t like green bell peppers. 

Mexican blend shredded cheese– You could use Colby Jack, pepper jack, or cheddar cheese.

How to Make Chicken Fajita Casserole

Make the Creamy Sauce – In a medium bowl, combine:

1. Softened cream cheese
2. Chunky salsa
3. Fajita seasoning
4. Minced roasted garlic

Mix until smooth and creamy. (Pro tip: fully softened cream cheese makes this step effortless.)

Add the Chicken – Arrange the thin-sliced chicken breasts in a single layer in the bottom of the casserole dish.

Assemble – Spread the cream cheese mixture evenly over the chicken. Top with the sliced red and green bell peppers.

Bake – Bake uncovered for 20 minutes, or until the internal temperature of the chicken reaches 165°F.

Melt the Cheese – Remove from the oven and sprinkle the Mexican blend cheese evenly over the top. Return to the oven for 5 additional minutes, until melted and bubbly.

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More Chicken Casseroles

Bacon Ranch Chicken

Forgotten Chicken

Broccoli Cheese Casserole

Chicken Fajita Casserole

Chicken Fajita Bake Recipe

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Creamy Chicken Fajita

Bake made with tender chicken, bell peppers, salsa, fajita seasoning, and melted cheese. An easy 30-minute baked dinner that’s low carb, family friendly, and perfect for busy weeknights.

Course dinner

Cuisine American

Keyword casserole, Chicken, mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Equipment

• 9×13 Casserole dish
• Non-stick cooking spray
• Mixing bowl
• spoon
• Rubber or offset spatula

Ingredients

• 2 pounds thin-sliced boneless skinless chicken breasts (about 4-5)
• 1 (8-ounce) block cream cheese, softened
• ½ cup chunky salsa
• 1 (1-ounce) packet fajita seasoning
• 1 Tablespoon minced roasted garlic
• 1 large red bell pepper sliced into strips
• 1 large green bell pepper sliced into strips
• 2 cups Mexican blend shredded cheese
• Cilantro for garnish (optional)
• Sliced limes for serving (optional)

Instructions

• Prepare your dish. Preheat your oven to 375°F and spray a 9×13 casserole dish with non-stick cooking spray.
• Add the chicken. Arrange the chicken in a single layer in the bottom of the casserole dish and set aside.
• Make the creamy sauce. In a medium bowl, combine the cream cheese, salsa, fajita seasoning, and garlic. Make sure your cream cheese is softened to make mixing easy!
• Add the sauce and bell peppers. Spread the mixture evenly over the chicken and top with the sliced bell peppers.
• Bake. Bake uncovered for 20 minutes or until the internal temperature of the chicken is 165°F.
• Melt the cheese. Remove from the oven and sprinkle with cheese before placing the entire dish back in the oven for an additional 5 minutes to allow the cheese to melt.
• Garnish and serve. Garnish with chopped cilantro and serve warm with sliced limes.

Notes

Storage & Meal Prep

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

Freezer: Freeze fully cooled casserole for up to 2 months. Thaw overnight in the refrigerator before re-heating.

Reheating: Warm in the oven at 350°F or microwave individual portions until heated through.

This is a fantastic make-ahead meal for busy weeks.

The post Chicken Fajita Casserole appeared first on The Blogette.

Loaded Potato Meatloaf Casserole

This recipe is perfect for busy nights, potlucks, or when you just want something warm and satisfying that feels homemade without being complicated. Bonus: it reheats beautifully and freezes like a dream.

Ingredients:

• Mashed potatoes– You can make your own or use instant. This is a great way to use up leftover mashed potatoes. 
• Lean ground beef – Use ground turkey for a nice alternative.
• Diced sweet onion – Yellow or white onion works great too. Make it even easier for yourself by getting your onions already diced in the produce section of your local grocery store. 
• Brown sugar – Dark brown sugar would bring a richer molasses flavor if you like that.
• Worcestershire sauce – This is the recipe’s secret weapon to add a ton of savory, umami flavor. 
• Italian breadcrumbs– Make sure you are using the seasoned Italian breadcrumbs and not plain. 
• Egg – This helps to bind your meatloaf and keep it together. 
• Salt and pepper
• Shredded cheese– You could use cheddar or your favorite melting cheese.
• Bacon– Use bacon bits for a quick alternative!
• Chives– Optional, but it brings some freshness to break up a rich and hearty dish. 

Preheat your oven. Preheat your oven to 400°F and spray an 8×8 baking pan with cooking spray. 

Make the meatloaf. In a large bowl, add the ground beef, onions, salt, pepper, brown sugar, and Worcestershire sauce and mix until well combined.

Add the binder. Combine the bread crumbs and egg and continue mixing until the breadcrumbs are evenly distributed through the meat mixture and there are no dry spots.

Add the meat to the baking dish. Create an even layer of the meat mixture in the bottom of your prepared baking dish.

Layer the mashed potatoes. Cover the meat with a layer of mashed potatoes, being sure to spread it evenly over the top. You can use a rubber or offset spatula to spread the potatoes all the way to the edges of the pan.

Cover and bake. Cover with aluminum foil and bake for 30 minutes.

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More Meatloaf and Casseroles

Meatloaf Muffins

Hamburger and Potato Casserole

Cream Cheese Mashed Potatoes

Broccoli Cheese Casserole

Loaded Potato Meatloaf Casserole

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Loaded Potato Meatloaf Casserole

Loaded Potato Meatloaf Casserole is the ultimate comfort food dinner made with savory meatloaf, creamy mashed potatoes, melty cheese, and crispy bacon.

Course dinner

Cuisine American

Keyword casserole, mashed potatoes, Meatloaf

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Equipment

• 8×8 baking pan
• nonstick cooking spray
• Mixing bowl
• Rubber or offset spatula
• Aluminum foil

Ingredients

• 1 pound lean ground beef
• ½ cup diced sweet onion
• 1 ½ Tablespoon Worcestershire sauce
• ½ Tablespoon light brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup Italian breadcrumbs
• 1 large egg
• 4 cups prepared mashed potatoes instant or homemade
• 2 cups shredded Colby-Jack cheese
• ½ pound bacon cooked and crumbled
• 1 Tablespoon sliced chives optional garnish

Instructions

• Preheat your oven. Preheat your oven to 400°F and spray an 8×8 baking pan with cooking spray.
• Make the meatloaf. In a large bowl, add the ground beef, onions, salt, pepper, brown sugar, and Worcestershire sauce and mix until well combined.
• Add the binder. Add the bread crumbs and egg and continue mixing until the breadcrumbs are evenly distributed through the meat mixture and there are no dry spots.
• Add the meat to the baking dish. Create an even layer of the meat mixture in the bottom of your prepared baking dish.
• Layer the mashed potatoes. Cover the meat with a layer of mashed potatoes, being sure to spread it evenly over the top. You can use a rubber or offset spatula to spread the potatoes all the way to the edges of the pan.
• Cover and bake. Cover with aluminum foil and bake for 30 minutes.
• Sprinkle with cheese and bacon. Remove from the oven and remove the foil. Sprinkle the cheese and bacon over the mashed potato layer and bake for an additional 10 minutes until the cheese is melted and bubbly.
• Rest and garish. Let your casserole rest for 5-10 minutes before garnishing with sliced chives.
• Slice and serve. Slice and serve warm.

The post Loaded Potato Meatloaf Casserole appeared first on The Blogette.

Ranch Chicken Bacon Bake

Juicy baked chicken breasts are coated in creamy ranch dressing, topped with crispy bacon and melted Colby Jack cheese, then finished with fresh chives. It’s rich, savory, and incredibly simple.

Ingredients:

• Boneless skinless chicken breasts
• Italian seasoning
• Ranch dressing
• Raw bacon
• Shredded Colby Jack cheese
• Sliced chives

Chicken Bacon Ranch Recipe:

Prepare your oven and dish. Preheat your oven to 400°F and spray a 9×13 casserole dish with non-stick cooking spray. 

Season the chicken. Add your chicken to the dish and sprinkle both sides with Italian seasoning.

Add the ranch. Spread an even layer of the ranch dressing over the chicken breasts. 

Layer the bacon. Reserve about 4 slices of bacon and drape the remaining bacon over each chicken breast.

Cook. Bake uncovered for 30 minutes or until the internal temperature is 165°F and the bacon is cooked.

Crisp the remaining bacon. While baking, cook your 4 slices of bacon in a small skillet until crispy and set aside.

Melt the cheese. Turn your oven off and remove the dish. Sprinkle the Colby Jack evenly over the chicken and return it to the oven for 5-10 minutes or until he cheese is melted.

Garnish and serve. Garnish with sliced chives and crumble the crispy bacon over the top. Serve warm.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or microwave gently until warmed through.

What is great about this dish?

• Few ingredients. This bacon ranch chicken is perfect for busy nights when you don’t feel like cooking. 
• Delicious. Tender chicken, smokey bacon, creamy ranch dressing, and a generous sprinkle of cheese make this a melt-in-your-mouth meal that doesn’t cause stress. 
• Easy to alter ingredients to your taste. Easily swap cheeses, dressings, or seasonings so you can create a meal that you can keep in rotation all year long. 
• Quick. With only about 10 minutes of prep time, this is a meal that will make everyone happy. 
• Can make ahead. Make this meal ahead of time and pop it into a dish when you’re ready to bake it off. It will bring calm to your chaos of weeknight activities. 

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What to Make Next!

Brown Sugar Pork Chops

Million Dollar Chicken

Crock Pot Creamy Ranch Chicken

King Ranch Chicken Casserole

Bacon Ranch Chicken Recipe

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Bacon Ranch Chicken

Chicken bacon ranch made with ranch-coated chicken breasts, crispy bacon, and melted cheese. An easy baked dinner recipe perfect for busy weeknights.

Course dinner

Cuisine American

Keyword bacon, Chicken, creamy ranch chicken, Ranch

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Equipment

• 9×13 Casserole dish
• Non-stick cooking spray

Ingredients

• 2 pounds boneless skinless chicken breasts (3-4 breasts)
• ½ Tablespoon Italian seasoning
• ½ cup ranch dressing
• 1 pound raw bacon (about 12 slices)
• 2 cups shredded Colby Jack cheese
• 2 Tablespoons sliced chives

Instructions

• Prepare your oven and dish. Preheat your oven to 400°F and spray a 9×13 casserole dish with non-stick cooking spray.
• Season the chicken. Add your chicken to the dish and sprinkle both sides with Italian seasoning.
• Add the ranch. Spread an even layer of the ranch dressing over the chicken breasts.
• Layer the bacon. Reserve about 4 slices of bacon and drape the remaining bacon over each chicken breast.
• Cook. Bake uncovered for 30 minutes or until the internal temperature is 165°F and the bacon is cooked.
• Crisp the remaining bacon. While baking, cook your 4 slices of bacon in a small skillet until crispy and set aside.
• Melt the cheese. Turn your oven off and remove the dish. Sprinkle the Colby Jack evenly over the chicken and return it to the oven for 5-10 minutes or until he cheese is melted.
• Garnish and serve. Garnish with sliced chives and crumble the crispy bacon over the top. Serve warm.

Notes

Storage Instructions:

If you have leftover bacon ranch chicken, allow it to cool to room temperature before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days.

How can I reheat this dish?

To reheat your bacon ranch chicken, place it into an oven-safe dish and pour just a splash of broth or water into the bottom of the dish to keep it juicy. Bake at 350°F for 10-12 minutes or until the internal temperature of the chicken reaches 165°F. You can also reheat individual portions in the microwave, covered with a damp paper towel, for 1 ½ – 2 minutes on high or until heated throughout.

Can I make this ahead of time and freeze it?

This bacon ranch chicken freezes and thaws well, so it’s a great recipe to add to your freezer prep list. Make the chicken in a disposable 9×13 dish according to the instructions, but don’t top with cheese. Cool to room temperature, cover with foil or the lid to the dish, and freeze for up to 3 months. The night before you plan to eat it, thaw it in the refrigerator. Top with cheese and bake at 350°F for about 15 minutes.

The post Bacon Ranch Chicken appeared first on The Blogette.

Forgotten Chicken Casserole

Forgotten Chicken recipe is everything home cooks love. Simple ingredients, minimal prep, and dependable results. It’s the kind of comforting casserole that earns a permanent spot in your dinner rotation. Chicken breasts bake slowly on top of creamy, perfectly seasoned rice, creating a comforting one-dish meal that’s ideal for busy weeknights and meal prep.

Why It’s Called “Forgotten Chicken”

The name comes from the cooking method. Once everything is layered in the baking dish and tightly covered, the casserole goes into the oven undisturbed. You don’t check it, stir it, or babysit it. Just let it bake low and slow while you “forget” about it.

Ingredients You’ll Need

• Uncooked minute brown rice (or white rice)
• Cream of mushroom soup
• Cream of chicken soup
• Chicken broth
• Butter
• Minced roasted garlic
• Onion powder
• Boneless skinless chicken breasts (3–4 breasts)
• Salt
• Black pepper
• Lipton onion soup mix

How to Make Forgotten Chicken

1. Mix the Rice Base

In the prepared baking dish, whisk together:

1. Uncooked minute brown rice
2. Cream of mushroom soup
3. Cream of chicken soup
4. Chicken broth
5. Melted butter
6. Minced roasted garlic
7. Onion powder

2. Spread the mixture evenly across the bottom of the dish.

3. Add the Chicken

Place the chicken breasts directly on top of the rice mixture. Sprinkle evenly with salt and black pepper.

4. Season and Cover

Sprinkle the onion soup mix evenly over the chicken.
Cover the dish very tightly with foil. This step is critical for perfectly cooked rice.

5. Bake and Forget

Bake for 1 hour and 45 minutes without uncovering or stirring.

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More Casserole Recipes

Broccoli Cheese Casserole

Philly Cheesesteak Casserole

Spinach Dip Chicken Bake

King Ranch Chicken Casserole

Forgotten Chicken Recipe

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Forgotten Chicken

Chicken breasts bake slowly on top of creamy, perfectly seasoned rice. Layer the ingredients in the dish, cover it tightly, the casserole goes into the oven undisturbed. Let it bake low and slow while you “forget” about it.

Course dinner

Cuisine American

Keyword bake, casserole, Chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Equipment

• 9×13 baking dish
• Non-stick cooking spray
• Large Bowl
• Aluminum foil

Ingredients

• 2 cups uncooked minute brown rice
• 1 (10-ounce) can cream of mushroom soup
• 1 (10-ounce) can cream of chicken soup
• 1 cup chicken broth
• 3 Tablespoons salted butter – melted
• 1 Tablespoon minced roasted garlic
• 1 teaspoon onion powder
• 2 pounds boneless skinless chicken breasts (3-4 breasts)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 2-ounce packet Lipton onion soup mix

Instructions

• Preheat the oven and prepare your dish. Preheat the oven to 350°F and spray a 9×13 with non-stick cooking spray.
• Prepare the rice. In a large bowl, combine the uncooked rice, mushroom soup, chicken soup, chicken broth, melted butter, garlic, and onion powder. Spread this mixture evenly onto the bottom of the dish.
• Season the chicken. Sprinkle your chicken with salt and pepper and place them in an even layer over the rice mixture and nestle them into the mixture a bit.
• Sprinkle with the soup mix and bake covered. Sprinkle the package of onion soup mix over the whole dish, cover it tightly with foil, and bake for 45 minutes or until the internal temperature of the chicken is 165°F and the rice is cooked.
• Remove the foil. Remove the foil and bake uncovered for an additional 15 minutes to brown.
• Serve with sides. Serve the chicken warm with desired sides.

Notes

Storage & Reheating

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

Freezer:
Freeze fully cooked and cooled casserole for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat covered in the oven at 325°F until warmed through, or microwave individual portions with a splash of broth to keep it moist.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and may even be more tender.

Why is my rice undercooked?
The foil likely wasn’t sealed tightly enough, or the dish was opened during baking.

Can I prep this ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.

The post Forgotten Chicken appeared first on The Blogette.

Brown Sugar Pork Chops Recipe

With simple pantry ingredients and minimal prep, this recipe hits that perfect balance of sweet, savory, and smoky. Plus, you can bake them in the oven or make them low-and-slow in the crock pot. Either way, you get perfectly cooked pork chops that taste restaurant-quality with almost no effort.

Ingredients for Brown Sugar Pork Chops

• Thick-cut boneless pork chops (about 5–6 pork chops) – If you use thin-cut pork chops, you’ll need to reduce the time and keep a close eye for burning.
• Brown sugar – dark or light brown sugar both work
• Salted butter – unsalted butter woks as well
• Soy sauce – Low sodium soy sauce cuts down on the salty flavor, and if you want to make this gluten-free, you could substitute it with tamari or coconut aminos. 
• Worcestershire sauce
• Dijon mustard – Any kind of mustard will do.
• Paprika – If you don’t care for a smoky flavor, use regular or sweet paprika.

How to Make Oven-Baked Brown Sugar Pork Chops

1. Prep the Pork Chops

Preheat your oven to 350°F. Pat the pork chops dry with paper towels, this helps the glaze stick and prevents steaming.

Prepare your pan. Spray a 9×13 with non-stick cooking spray. 

Make the Brown Sugar Glaze

In a bowl, whisk in the soy sauce, Worcestershire sauce, Dijon mustard, and smoked paprika until smooth and glossy.

Add the pork chops and brown sugar to the baking pan. Place your pork chops into the dish and top each one with a heaping spoonful of brown sugar.

Top with butter. Place 2-3 pads of butter on the top of each heaping pile of brown sugar.
Drizzle the mixture over each pork chop.

Bake. Cover with foil and bake for 30 minutes.

Uncover and bake again. Uncover and bake an additional 20 minutes or until the pork chops are golden and the internal temperature reaches 145°F.

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Optional Crock Pot Brown Sugar Pork Chops

Prefer a hands-off dinner? This slow cooker method melts the sauce into a rich, buttery caramel and keeps the pork unbelievably tender.

More Easy Dinner Recipes

French Onion Pork Chops

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5 Ingredient Crock Pot Recipes

Brown Sugar Pork Chops Recipe

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Brown Sugar Pork Chops

If comfort food had a season… this would be it. Brown Sugar Pork Chops baked in a buttery, caramelized glaze!

Course dinner

Cuisine American

Keyword crock pot, pork chops

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Equipment

• Mixing bowl and spoon
• 9×13 baking dish
• foil
• Non-Stick spray

Ingredients

• 2 pounds thick-cut boneless pork chops about 5-6 pork chops
• ½ cup dark brown sugar packed
• ½ cup 1 stick salted butter
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• Parsley optional garnish

Instructions

• Prepare your pan. Preheat your oven to 350°F and spray a 9×13 with non-stick cooking spray.
• Add the porkchops and brown sugar to the baking pan. Place your pork chops into the dish and top each one with a heaping spoonful of brown sugar.
• Top with butter. Place 2-3 pads of butter on the top of each heaping pile of brown sugar.
• Make the sauce. In a small bowl, combine the soy sauce, Worcestershire sauce, Dijon, and smoked paprika. Drizzle this mixture over each pork chop.
• Bake. Cover with foil and bake for 30 minutes.
• Uncover and bake again. Uncover and bake an additional 20 minutes or until the pork chops are golden and the internal temperature reaches 145°F.
• Baste and serve. Spoon any sauce in the bottom of the dish over the pork chops, garnish with parsley, and serve warm.

Notes

Serving Ideas

Pair your Brown Sugar Pork Chops with:

1. Creamy mashed potatoes
2. Roasted green beans
3. Garlic Parmesan noodles
4. Buttery corn on the cob
5. A crisp garden salad

The post Brown Sugar Pork Chops appeared first on The Blogette.

Crock Pot Creamy Ranch Chicken

Crock Pot Creamy Ranch Chicken is a seriously addicting comfort food chicken dinner.
Ingredients:
4 boneless chicken breasts
1 (10.5 oz) can cream of chicken soup
1 (8 oz) block cream cheese
1 packet ranch dressing mix
½ cup chicken broth
Directions:
Add chicken to the crock pot. In a bowl, mix the soup, cream cheese, ranch packet, and broth. Pour over chicken. Cover and cook on low for 6-7 hours or until chicken is tender. Serve over mashed potatoes or rice. Click the button below for the full recipe details.

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Crock Pot Potato Soup Recipe

Crock Pot Potato Soup Recipe! It’s everything you love about a loaded baked potato made into a deliciously creamy soup.
Ingredients:
1 (32 oz) bag frozen diced hash browns
1 (10.5 oz) can cream of chicken soup
1 (8 oz) block cream cheese
4 cups chicken broth
1 cup shredded cheddar cheese
Directions:
Combine all ingredients except cream cheese in the crock pot. Cover and cook on low for 6 hours. Add cream cheese during the last 30 minutes and stir until melted and creamy. Garnish with extra cheese or bacon bits if desired. Click the button below for the full recipe details.

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Crock Pot BBQ Pulled Pork

Nothing beats a big batch of Crock Pot BBQ Pulled Pork! With just a few simple ingredients and minimal prep, this recipe delivers melt-in-your-mouth tender pork that’s perfect for sandwiches, sliders, tacos, and more.
Ingredients
2 lbs pork shoulder or pork butt
1 cup BBQ sauce (your favorite brand or homemade)
1 small onion, sliced
½ cup chicken broth
1 Tablespoon brown sugar
Directions:
Place the sliced onions at the bottom of the crock pot. Add the pork shoulder, pour in the broth, and top with BBQ sauce and brown sugar. Cover and cook on low for 8 hours or high for 4 hours. Shred and serve on buns or over rice. Click the button below for the full recipe details.

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Crock Pot Tater Tot Casserole

This Taco Tater Tot Casserole is a cheesy, hearty dish that combines the best of taco night with the comfort of a crispy tater tot bake. With just a handful of ingredients, it’s perfect for busy weeknights, potlucks, or when you’re craving something cozy and satisfying.
Ingredients:
1 lb ground beef (browned and drained)
1 (1 oz) packet taco seasoning
1 (10 oz) can Rotel (diced tomatoes with green chilies)
2 cups shredded cheddar cheese
1 (32 oz) bag frozen tater tots
Directions:
Layer cooked beef mixed with taco seasoning and Rotel in the crock pot. Add a layer of cheese, then tater tots on top. Cover and cook on low for 4-5 hours or until tots are cooked and cheese is melted. Click the button below for the full recipe details.

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Crock Pot Spaghetti

Crock Pot Spaghetti is a simple, family-favorite dinner that practically cooks itself! With just a few ingredients and minimal prep time, you can have a warm, hearty pasta dish that tastes like it simmered all day.
Ingredients:
1 lb ground beef, browned
1 (24 oz) jar spaghetti sauce
3 cups water
12 oz uncooked spaghetti noodles, broken in half
1 cup shredded mozzarella cheese
Directions:
Add cooked beef and sauce to the crock pot. Pour in water and mix. Add noodles, making sure they’re submerged in liquid. Cook on low for 2–3 hours, stirring once midway. Top with mozzarella before serving. Click the button below for the full recipe details.

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The post 5 Ingredient Crock Pot Recipes appeared first on The Blogette.

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TACO CASSEROLE

Taco Casserole has everything you love about tacos layered into one irresistible dish! It’s the ultimate easy comfort food for busy families.

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Dorito Casserole!!

Layers of crushed Dorito chips, ground beef, and an ooey-gooey cheese sauce. And did I mention you can have it on the table in about 30 minutes? Simple to make and loaded with flavors even your picky eaters will love!

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Creamy tuna noodle casserole with egg noodles, peas, and a crunchy topping. Easy, family-friendly, and one of the best casserole recipes for dinner!

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Stuffed Pepper Casserole

This Stuffed Pepper Casserole is an easy, family-friendly dinner made with ground beef, peppers, rice, and melted cheese.

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Loaded Baked Potato Casserole

Creamy, cheesy, and topped with bacon, this Loaded Baked Potato Casserole is the ultimate comfort food! Perfect for dinner, holidays, or potlucks.

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Sour Cream and Onion Party Potatoes! Sour Cream and Onion chips combined with diced hash browns in a cheesy French onion cream sauce.

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Sloppy Joe Casserole

This cheesy Sloppy Joe Casserole is the ultimate comfort food! Made with pasta, ground beef, and plenty of melted cheese, it’s an easy weeknight dinner the whole family will love.

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Enchilada Casserole is a comforting shortcut recipe for classic enchiladas featuring ground beef, enchilada sauce, and lots of melted cheese.

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King Ranch Chicken Casserole is a combination of chicken, cheese, veggies, and corn tortillas in a rich and creamy sauce.

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Pizza Casserole

This easy Pizza Casserole recipe has all your favorite pizza flavors baked into a cheesy, bubbly casserole. Perfect for weeknight dinners, potlucks, or make-ahead meals!

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Warm, hearty, and easy to make, this Shepherd’s Pie Casserole recipe is loaded with ground beef, vegetables, and creamy mashed potatoes for the ultimate comfort food dinner.

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TACO MAC

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From classic family staples to trending favorites, these casserole recipes for dinner are guaranteed to satisfy. Whether you’re looking for comfort food, a make-ahead meal, or something new to try, these casseroles cover every craving. Bookmark this roundup and come back whenever you need a crowd-pleasing dish that’s warm, filling, and oh-so-delicious.

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The post Casserole Recipes for Dinner appeared first on The Blogette.

Whether you call it tomato soup and grilled cheese or flip it around to say grilled cheese and tomato soup, this classic duo has been bringing cozy joy to kitchens for generations.

Why You’ll Love This Grilled Cheese

• Ultimate flavor combo: Cream cheese, Colby-Jack, and mozzarella give every bite a gooey, melty pull.
• Perfectly golden crust: The butter mixture crisps the bread to perfection.
• A touch of spice: Italian seasoning and red pepper flakes give a gourmet twist without overpowering the classic taste.
• Pairs perfectly with soup: Especially a warm, homemade grilled cheese and tomato soup pairing.

Ingredients

In addition to the sourdough bread, mozzarella cheese, and Colby-Jack cheese, you will need the following ingredients:

Directions

1. Make the Butter Mixture

In a small bowl, combine the softened butter, shredded cheddar cheese, and garlic powder. Mix until smooth and spreadable.

2. Prepare the Creamy Filling

In another bowl, stir together the cream cheese, mayonnaise, garlic powder, Italian seasoning, Dijon mustard, and red pepper flakes until smooth.

3. Assemble the Sandwich

1. Spread the butter mixture on one side of each slice of sourdough bread.
2. Flip the bread over and spread the cream cheese mixture evenly on the inside of two slices.
3. Layer with shredded mozzarella cheese and Colby-Jack slices.
4. Top with the remaining bread slices, butter side facing out.

4. Grill to Perfection

Heat a skillet over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.

5. Serve and Enjoy

Slice in half and serve warm. For the ultimate comfort meal, pair with a bowl of tomato soup on the side.

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What to Serve with Grilled Cheese

The most iconic pairing? Grilled cheese and tomato soup. The rich, cheesy sandwich dipped into creamy soup is the perfect combination of flavors and textures. You can also serve your grilled cheese with:

1. A side salad for freshness
2. French fries or tater tots for crunch
3. Pickles for a tangy balance

Frequently Asked Questions

This isn’t just any sandwich, it’s the best grilled cheese sandwich recipe for when you want comfort food with a gourmet twist. Whether you’re dipping it into your favorite soup, enjoying it on its own, or making it for family and friends, this recipe will always be a hit.

So, grab your sourdough, mix up that buttery spread, and discover why grilled cheese and tomato soup will forever be the ultimate comfort food pairing.

More Soups and Sandwiches

Tomato Bisque Soup

Bacon Guacamole Grilled Cheese

Chicken Enchilada Soup

Turkey Ranch Club Wrap

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Best Grilled Cheese Recipe

Make the best grilled cheese sandwich with this gourmet recipe! Golden sourdough, creamy cheese filling, and a garlic butter crust. Perfect with tomato soup!

Course dinner, lunch

Cuisine American

Keyword sandwich

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 2 sandwiches

Equipment

• Small mixing bowls
• butter knife
• Pan for grilling

Ingredients

For the Sandwich

• 4 slices of sourdough bread
• 1 cup shredded mozzarella cheese
• 4 slices Colby-Jack cheese

For the Butter Mixture

• ½ cup salted butter softened
• ¼ cup shredded cheddar cheese
• 1 teaspoon garlic powder

For the filling

• 4 ounces ½ brick full-fat cream cheese, softened
• 2 Tablespoons mayonnaise
• 1/2 tsp garlic powder
• 1/4 tsp Italian seasoning
• 1/4 tsp Dijion mustard
• 1/8 tsp red pepper flakes

Instructions

• Make the butter mixture. In a small bowl, stir together the butter, garlic powder, and shredded cheddar cheese until smooth and fully combined, and set aside.
• Make the filling. In another small bowl, mix the cream cheese, mayonnaise, garlic powder, Italian seasoning, Dijon mustard, and red pepper flakes until everything is fully incorporated. Set aside.
• Butter the bread. Use a butter knife to spread a thin layer of the softened butter mixture on one side of each bread slice, making sure the butter reaches all the way to the edges.
• Start to assemble. Preheat a non-stick skillet or cast-iron pan over medium heat. A drop of water dropped in the pan should sizzle right away. When the pan is hot enough, place one slice of bread in the skillet, butter side down.
• Add the cheese. On top of the bare side of the bread layer two slices of Colby Jack cheese, half of the cream cheese mixture (spread to the edges of the bread), and then ½ of the shredded mozzarella.
• Add the top. Top the cheese with the second slice of bread, butter side up, and use a spatula to add gentle pressure to the sandwich, pressing it into the pan.
• Cook. Cook the sandwich undisturbed for 3 to 4 minutes, or until it's golden brown and crispy. Using the same spatula to carefully flip the sandwich and cook the other side for 2-3 minutes until it’s a light golden brown and the cheese is melty and gooey.
• Make the second sandwich, cut and serve. Remove the grilled cheese from the skillet and place it onto a cutting board. Repeat with the second sandwich. Allow both sandwiches to rest for 1 minute before cutting in half. Serve warm.

Notes

Storage Instructions:

If you have leftover grilled cheese, allow it to cool to room temperature before adding the sandwich to an airtight container or resealable bag. It will last for 2-3 days.

How can I reheat this dish?

You can reheat your grilled cheese in a skillet or in the air fryer to keep it crispy.

Skillet: Heat the skillet over medium heat and add the grilled cheese. Heat for 2-3 minutes on each side.

Air fryer: Preheat your air fryer to 360°F and heat for 2 minutes on each side.

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