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.

The Ultimate Cheese and Sausage Dip Everyone Fights Over

Whether you’re hosting game day, planning a holiday gathering, or just need a crowd-pleasing snack, this hot sausage dip is guaranteed to have everyone hovering around the slow cooker asking for the recipe (yes, it can also be made in a crock pot!) . And yes, it’s that good. This is one of those appetizer recipes that works for football parties, potlucks, tailgates, holidays, and even casual family nights.

What Makes This Cheese and Sausage Dip So Good?

The magic is in the cheese combination.

1. Colby Jack adds creamy melt and mild flavor.
2. Muenster makes it extra smooth and stretchy.
3. Cream cheese and sour cream create that velvety base.
4. Rotel + Worcestershire sauce bring tang and depth.

It’s layered flavor in every bite – not just melted cheese.

Ingredients:

• Ground sausage – You can use hot or mild. I like a little spice in mine, so I use hot. 
• Cream cheese – This dip is best made with full-fat cream cheese. 
• Sour cream – Full-fat is best because the low-fat version will separate. 
• Colby Jack cheese – you could use cheddar cheese if you don’t like Colby.
• Shredded Muenster cheese – If you can’t find shredded Muenster, you can use mozzarella or cheddar.
• Rotel, drained- If Rotel is hard to find, use 2 parts diced tomatoes and 1 part sliced cooked green chilies. You’ll need a total of 10 ounces. 
• Worcestershire sauce – This adds a slightly savory, umami flavor that makes this dip hard to resist.
• Garlic powder
• Onion powder
• Cayenne pepper – This is optional for an added kick of spicy heat.
• Salt– Feel free to add this to taste
• Black pepper
• Chives– Optional, but looks great, tastes yummy, and adds some freshness to this rich dip. 

Step 1: Brown the Sausage

In a large skillet over medium heat, cook the ground sausage until fully browned. Drain excess grease.

In a large mixing bowl, combine softened cream cheese and sour cream. Stir until smooth and creamy.

Step 2: Add the Flavor

Mix in:

1. Colby Jack cheese
2. Muenster cheese
3. Drained Rotel
4. Worcestershire sauce
5. Garlic powder
6. Onion powder
7. Cayenne
8. Salt and pepper

Step 3: Fold in the Sausage

Step 4: Bake

Transfer mixture to a greased baking dish.
Bake at 350°F for 25-30 minutes, or until hot and bubbly.

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Loaded Queso Dip

Jalapeño Popper Dip

Pizza Dip

Fiesta Ranch Dip

Hissy Fit Dip Recipe

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Hissy Fit Dip

The ultimate cheese and sausage dip loaded with cream cheese, Rotel, and melty shredded cheese. This easy appetizer recipe is perfect for game day, parties, and holidays.

Course Appetizer

Cuisine American

Keyword 7 layer dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Equipment

• 8×8 baking pan
• Non-stick cooking spray
• Large heavy-bottomed skillet
• Wooden spoon or spatula
• Mixing bowl
• spoon

Ingredients

• 1 pound ground sausage
• 1 8-ounce package cream cheese, well softened
• 1 ½ cups sour cream
• 1 ½ cups shredded Colby Jack cheese
• 1 cup shredded Muenster cheese
• 1 10-ounce can Rotel, drained
• 1 ½ Tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 Tablespoon sliced chives

Instructions

• Preheat your oven and prepare your baking dish. Preheat oven to 350°F and spray an 8×8 baking dish with non-stick cooking spray.
• Brown the sausage. In a large, heavy-bottomed skillet over medium heat, add the sausage, breaking it up into small pieces with a wooden spoon or spatula until it’s browned on the outside and cooked throughout. This should take about 8-10 minutes. Drain the excess grease from the pan and set the sausage aside.
• Prepare the base of the dip. In a large mixing bowl, combine the cream cheese, sour cream, shredded cheeses, Rotel, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, salt, and black pepper, mixing until well combined.
• Add the sausage. Fold in the cooked sausage and spread the dip into the prepared 8×8 baking dish.
• Bake. Bake uncovered for 30 minutes or until hot, bubbly, and starting to brown on top.
• Garnish and serve. Garnish with sliced chives and serve hot with dippers such as tortilla chips, sliced baguettes, or crackers.

Notes

Storage & Reheating:

Refrigerator: Store leftovers in an airtight container up to 3 days.
Reheat: Microwave in 30-second intervals or warm in a 300°F oven until heated through.

Add a splash of milk if it thickens too much.

The post Hissy Fit Dip 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

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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!

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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

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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.

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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.

Cherry Cheesecake Shots (Easy RumChata Dessert Shooters)

This recipe is the definition of easy entertaining: 10 minutes of prep, no baking, and guaranteed to get everyone talking. These mini dessert shooters also travel well and can be made ahead, making them ideal for parties, potlucks, and celebrations.

Why You’ll Love This Recipe

• No-bake
• Perfect for parties
• Easy to transport
• A crowd-pleasing dessert everyone recognizes
• Just the right touch of boozy RumChata flavor
• Beautiful layered presentation

Ingredients

1. Cheesecake pudding mix
2. Milk
3. RumChata
4. Cool Whip
5. Graham crackers
6. Cherry pie filling

How to Make Cherry Cheesecake Shots

1. Mix the pudding:
   In a bowl, whisk together the cheesecake pudding mix, cold milk, and RumChata until smooth and thickened.
2. Fold in Cool Whip:
   Gently fold in the Cool Whip to create a fluffy cheesecake mousse.
3. Layer the shots:
   Add a spoonful of crushed graham crackers at the bottom of each shot glass.
4. Add the cheesecake filling:
   Pipe or spoon the cheesecake mixture over the graham layer.
5. Top with cherries:
   Finish each shot with a spoonful of cherry pie filling.
6. Chill & serve:
   Refrigerate for at least 30 minutes before serving.

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Cherry Cheesecake Shots

A no-bake dessert shooter perfect for parties, holidays, and entertaining with make-ahead convenience!

Course Dessert, Drinks

Cuisine American

Keyword jello shot, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant cheesecake pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 1 cup cherry pie filling

Instructions

• In a mixing bowl, whisk together cheesecake pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Gently fold in half of the Cool Whip until light and fluffy.
• Spoon graham cracker crumbs into the bottoms of 12–14 small 2 oz cups.
• Pipe or spoon the cheesecake filling over the crumbs.
• Top with a spoonful of cherry pie filling and a swirl of remaining Cool Whip if desired.
• Chill for at least 1 hour before serving. **See Notes**

Notes

Make-Ahead Tips

• Make the cheesecake filling up to 24 hours ahead
• Keep layers separate until assembling
• Assemble the shots 2-3 hours before serving for best texture

 

How long do Cherry Cheesecake Shots last?

Once assembled, they’re best eaten within 24 hours. If stored separately (cheesecake filling, graham crumbs, cherries), they can last 2-3 days.

The post Cherry Cheesecake Shots appeared first on The Blogette.

Pistachio Pudding Shots

These boozy pudding shots take just a few minutes to mix together and chill beautifully in the fridge before serving. Top them with crushed graham crackers, chopped pistachios, and bright maraschino cherries for the cutest and tastiest presentation!

Why You’ll Love This Recipe

1. Perfect no-bake party dessert
2. Creamy, boozy, and sweet with a subtle pistachio flavor
3. Budget-friendly and made with simple ingredients
4. Fun for holidays like St. Patrick’s Day, Easter, Christmas, or summer gatherings
5. Easy to garnish and customize

Ingredients:

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 2 tablespoons chopped pistachios
• Maraschino cherries, for garnish

How to Make Pistachio Pudding Shots

In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.

Fold in half of the Cool Whip until fully incorporated and light.

Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.

Top each with a dollop of the remaining Cool Whip.

Garnish with chopped pistachios and a maraschino cherry.

Chill for at least 1 hour before serving to allow flavors to set.

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These Pistachio Pudding Shots with RumChata are quick, creamy, and guaranteed to disappear fast. Whether you’re hosting a holiday party, backyard BBQ, birthday, or cozy girls’ night in, they bring the perfect mix of sweetness and fun. Save this recipe and make it again and again!

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Pistachio Pudding Shots

Creamy Pistachio Pudding Shots made with RumChata, Cool Whip, and crushed graham crackers. An easy no-bake party dessert perfect for holidays and gatherings.

Course Dessert, Drinks

Cuisine American

Keyword drink, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers about 6 full sheets
• 2 tablespoons chopped pistachios
• Maraschino cherries for garnish

Instructions

• In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Fold in half of the Cool Whip until fully incorporated and light.
• Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.
• Top each with a dollop of the remaining Cool Whip.
• Garnish with chopped pistachios and a maraschino cherry.
• Chill for at least 1 hour before serving to allow flavors to set **See notes below**

Notes

Make Ahead for Stress-Free Hosting

These pudding shots keep perfectly in the fridge for up to 48 hours. Make them the night before your event so all you have to do is garnish and serve!

The post Pistachio Pudding Shots appeared first on The Blogette.