Barbecue chicken is a classic in our house any night of the week. I thought I would put a fun spin on it and make it into an easy casserole and the results were so delicious. The best part about this Barbecue Chicken Casserole is that it is mess-free since you don’t even need to boil the noodles.

Stir everything together in the baking dish in about 10 minutes, then bake it off until it’s perfectly cooked through. It’s the easiest meal to feed a crowd and also a great one to take to a potluck. If you love a good casserole, you may not know, but I’m pretty famous for them. Try my Tater Tot Taco Casserole or my Meatball Sub Casserole for two other hearty meals.

Why you’ll love this recipe

• No-mess dinner recipe. Clean up is about 5 minutes! Just wash the baking dish.
• Leftovers are even better the next day. It’s no joke, the flavors get better with time.
• A casserole that needs no sides! This bbq chicken casserole has it all, carbs, protein, and veggies, so you can feel great about serving it to friends and family.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Philadelphia Whipped cream cheese: Buy the full fat here. I love the whipped since it’s already soft in texture and easy to stir in.
• Pasta rotini, penne, cellentani, or fusilli: Pasta noodles of choice. I love a shorter noodle that has ridges or spirals to adhere nicely to the sauce.
• Shredded medium or sharp cheddar cheese: Grate the cheese from the block for the best melt and gooey quality.
• Olive oil: Cooking fat for the casserole.
• Chicken broth regular or low sodium: Adds richness to the broth and sauce.
• Barbecue seasoning: Smoky and bold in flavor.
• Garlic powder: A nice pinch infuses every bite with garlicky goodness.
• Chopped cooked chicken: The protein for the barbecue chicken casserole. You can use leftover chicken, rotisserie chicken, or cook it fresh.
• Heavy cream: Key to that rich and creamy sauce.
• Barbecue sauce: Use your favorite brand to add that delicious smoky and sweet flavor.
• Garnish options: I love to garnish with sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula

how to make barbecue chicken casserole

1. Preheat oven to 425°F.
2. In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
3. Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
4. Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.

5. Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.

6. Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

expert tips

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables to the barbecue chicken casserole. Feel free to stir in peas, broccoli, cauliflower florets, or bell peppers for some added veggie goodness.
• Swap the protein. You can easily use pulled turkey or pulled pork if you want.

storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

more easy casserole recipes

• Chili Dog Casserole
• Chicken and Biscuit Casserole
• Chicken Cornbread Casserole
• Jalapeno Popper Chicken Casserole

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Barbecue Chicken Casserole

This Barbecue Chicken Casserole is all sweet and smoky bbq flavors in an easy to make one-dish casserole. No need to boil the noodles here, they cook as they bake! Prep this comforting dinner in 10 minutes before baking and it will disappear in no time.

Course Main Course, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 558kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 3 cups shredded medium or sharp cheddar cheese divided
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 2 teaspoons barbecue seasoning
• 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
• 1 teaspoon garlic powder
• 3 cups chopped cooked chicken
• 1 cup heavy cream
• 1 cup barbecue sauce divided
• Garnish options: sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
• Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
• Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
• Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Tips: 

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables vegetables to the barbecue chicken casserole. Feel free to stir in peas, cauliflower florets, broccoli or bell peppers for some added veggie goodness.
• Swap the protein. You can easily pulled turkey or pork butt if you want.

Nutrition

Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Barbecue Chicken Casserole appeared first on Dinner in 321.

Chicken salad is probably my favorite lunch, I happen to be famous for my classic Southern recipe for it too (we served it in our family restaurant many years ago!). I wanted to create a new summer chicken salad recipe and this Mexican Chicken Salad was born.

I like to use the flavors of esquites (Mexican street corn) in this salad with charred corn, Tajin, lime, cilantro, and cotija cheese all dressed in the creamiest sauce. It received raved reviews from my family, I can’t wait for you to try it too! I’ll be serving it up for parties all season long. If you love chicken salad, my Dill Pickle Chicken Salad is another recipe you don’t want to miss.

Why You’ll Love this Recipe

• Fun twist on classic chicken salad. Think of a Mexican Street Corn Salad combined with classic chicken salad. That’s exactly what this chicken salad recipe is!
• Great for lunch, dinner, or as a snack. Serve it with crackers, in a tortilla, chips, veggies, as a sandwich, or on top of a salad. It’s super versatile!
• Make it your own! I give my favorite version below, but customize with other spices, herbs, and spice levels depending on your preference.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh corn kernels – Use fresh or frozen and thawed, adds nice veggie sweetness.
• Mayonnaise – The creamy base to the chicken salad.
• Sour cream – Adds a hint of tang to the dressing.
• Red bell pepper – Gives brightness and additional sweet vegetable flavor.
• Red onion – Adds a nice tang. If you don’t like raw onion, then soak it in ice water for 10 minutes then pat very dry.
• Lime – Always squeeze the juice fresh, it brightens all the flavors in this salad.
• Cilantro – The fresh herb that adds bold flavor.
• Tajin – A classic Mexican seasoning to give add spice and chili flavor. You can also use chili powder if you can’t find this.
• Smoked paprika – Gives warmth and extra smoky flavor.
• Garlic salt – Seasons the chicken salad and infuses it with garlic flavor.
• Cooked chicken – Use leftover chicken or rotisserie chicken to cut down on prep time. You can also cook the chicken fresh if desired.
• Pepitas – Adds texture and crunch to the salad. Toast them for even richer flavor.
• Cotija cheese – A mild cheese that adds a little richness.
• Pickled jalapeños – I prefer sweet, but you can use savory or sweet pickled jalapenos for a kick of heat or neither if you want to omit the heat.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet

How to Make Mexican Chicken Salad

1. Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.

2. To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.

3. Add the cooked chicken. Mix with a hand mixer until well combined.

4. Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.

5. Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Expert Tips

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

As the chicken sits and absorbs the dressing in the fridge, it can sometimes dry out slightly, so you can always fold in an extra spoonful or two of mayonnaise just before serving if needed.

Frequently Asked Questions

More Easy Chicken Salad Recipes

• Chicken Salad Croissant
• Spicy Chicken Salad
• Classic Chicken Salad
• Southern Chicken Salad

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Mexican Chicken Salad

This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 294kcal

Ingredients

• 1 cup fresh corn kernels
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 large lime
• 1/4 cup cilantro more for garnish
• 1 teaspoon tajin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1 1/2 pounds cooked chicken
• 1/2 cup toasted pepitas plus extra for topping
• 1/2 cup cotija cheese plus extra for topping
• 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet

Instructions

• Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
• To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
• Add the cooked chicken. Mix with a hand mixer until well combined.
• Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
• Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Video

Notes

Storage: 

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

Tips: 

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Nutrition

Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Mexican Chicken Salad appeared first on Dinner in 321.

Think spicy melty cheese, tender deli chicken, a honey mustard mayo spread, and buttery golden rolls all topped with a chilled fresh mango salsa that makes every bite taste like summer. They’re impossible to stop eating.

Fresh mango is genuinely one of the most nutritious fruits you can cook with. One serving delivers over 50% of your daily vitamin C, plus a solid lineup of vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin — with zero fat or cholesterol. So yeah, the salsa is doing a lot more than just making these sliders look good.

Picking the right mango is everything for this recipe. Press it gently — if it gives a little, like a peach or avocado, it’s ready to go. The National Mango Board (mango.org) has a ton of great guidance on choosing, ripening, and cutting mangos if you want to dive deeper.

Why You’ll Love this Recipe

• Easy enough for a weeknight, impressive enough for a party. These come together with minimal effort but look and taste like you really put in the work.
• Hot and cold done right. Warm, cheesy sliders topped with chilled mango salsa makes these so addictive.
• Totally customizable heat. The spicy cheese is easy to swap out. Go mild or go bold depending on who you’re feeding.
• Make-ahead friendly. The mango salsa can be made in advance and chilled, making game day, potlucks, or busy weeknights so much easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Sliders

• Slider buns — Sweet rolls are the move here. Their slight sweetness balances the spicy cheese and bright mango salsa beautifully.
• Deli thin sliced chicken breast — Thin-sliced deli chicken layers easily and heats through perfectly in the oven.
• Spicy cheese — Pepper jack, habanero jack, or spicy Colby jack all work great.
• Mayonnaise — The base of the spread. It keeps the buns moist and adds richness.
• Honey mustard — Stirred into the mayo for a tangy, slightly sweet spread that pairs perfectly with the tropical flavors.
• Salted butter — Brushed over the tops of the rolls before baking for that irresistible golden, glossy finish.
• Poppy seeds — Sprinkled over the buttered tops before baking. A small touch that makes these look like they came from a bakery.

Mango Salsa

• Fresh mango — The star of the whole dish. Ripe, finely diced mango brings juicy sweetness, beautiful color, and serious nutritional value to every bite.
• Red bell pepper — Adds crunch, color, and a mild sweetness.
• Red onion — A little sharpness to round out the salsa.
• Fresh cilantro — Brings brightness and that classic fresh salsa flavor.
• Fresh lime juice — A squeeze of lime ties everything together and keeps the salsa tasting fresh and bright.

How to Make Tropical Chicken Sliders

1. Cut and prep the mango, red bell pepper, red onion, and cilantro.

2. Add the prepped produce to a small bowl with lime juice, and a pinch of salt. Stir well. Set it in the fridge to chill while you build the sliders.

3. Without separating the individual rolls, slice the entire sheet of buns horizontally. Mix the mayonnaise and honey mustard together, then spread it evenly over the cut sides of both the top and bottom buns.

4. Divide the cheese and add it to both the top and bottom buns. Layer the sliced chicken evenly over the bottom buns, then place the top buns back on.

5. Brush the melted butter over the tops of the rolls and sprinkle with poppy seeds. Cover loosely with aluminum foil.

6. Bake at 350°F then uncover. Bake covered for 10 minutes, then remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
7. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken.

8. Replace the tops, slice into individual sliders, and serve immediately.

Tips and Substitutions

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Chicken Sliders

These Tropical Chicken Sliders have warm, melty, buttery, and fresh all happening at once, and they are absolutely worth turning on the oven for. Whether you're feeding a crowd or just need a weeknight dinner with a little something extra, these are the ones.

Course Appetizer, Main Course

Cuisine American

Keyword finger food, holiday, holidays, party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 134kcal

Ingredients

Sliders

• 1 pack 12-count slider buns
• 3/4 pound deli thin sliced chicken breast
• 6 ounces sliced spicy cheese pepper jack, habanero, spicy Colby jack
• 1/3 cup mayonnaise
• 3 tablespoons honey mustard
• 2 tablespoons salted butter melted
• 1 teaspoon poppy seeds

Mango Salsa

• 1 large ripe mango finely diced
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• pinch of salt

Instructions

• Preheat your oven to 350°F.
• In a medium bowl, stir together the mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Set this salsa aside in the fridge to let the flavors marry.
• Without separating the individual rolls, use a large serrated knife to slice the entire sheet of sweet rolls in half horizontally. In a small bowl, mix the mayonnaise and honey mustard together, then spread it evenly over the cut side of both the top and bottom buns.
• Divide the cheese slices in half and add to both sides of the coated bread. Layer the sliced deli chicken evenly across the bottom buns. Place the top buns back on.
• Brush the melted butter evenly over the tops of the rolls. Sprinkle on poppy seeds. Cover loosely with aluminum foil.
• Bake for 10 minutes. Remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
• Remove the sliders from the oven. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken. Replace the top buns, slice into individual sliders, and serve immediately.

Video

Notes

Tips 

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 463mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 0.3mg

The post Tropical Chicken Sliders appeared first on Dinner in 321.

This Rosemary Garlic Chicken is a simple yet elevated dish that proves how powerful a good marinade can be—especially when made with Lifeway Kefir. It’s juicy, flavorful, and sure to become a go-to recipe in your kitchen.

This recipe delivers big, comforting flavors with minimal effort. The combination of fresh rosemary, garlic, and smoky paprika creates a rich, savory profile, while the kefir works behind the scenes to tenderize the chicken and lock in moisture. The result? Chicken that’s incredibly juicy, flavorful, and versatile enough for any meal.

Why You’ll Love This Recipe

• Ultra-juicy chicken every time thanks to the kefir-based marinade
• Bold, savory flavor from garlic, rosemary, and smoked paprika
• Flexible cooking methods—bake, grill, or pan-sear
• Simple ingredients, elevated results perfect for weeknights or entertaining

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Marinade & Chicken

• Lifeway Plain Low-Fat Kefir – Tenderizes the chicken while adding a light tang and creamy consistency
• Olive oil – Adds richness and helps the marinade coat the chicken evenly
• Fresh lemon juice – Brightens the flavor and enhances tenderness
• Garlic – Brings bold, savory depth to the marinade and finishing oil
• Fresh rosemary sprigs – Infuses the chicken with earthy, aromatic flavor
• Salt – Enhances all the flavors in the dish
• Black pepper – Adds subtle heat and balance
• Smoked paprika – Provides a warm, smoky undertone
• Chicken (breasts or thighs) – The main protein, perfect for absorbing all the flavor

How to Make Rosemary Garlic Chicken

1. In a bowl, whisk together kefir, a portion of the olive oil, lemon juice, most of the garlic, salt, pepper, and smoked paprika.

2. Add the chicken and coat it thoroughly in the marinade.
3. Nestle rosemary sprigs around the chicken, cover, and refrigerate for a couple of hours or overnight for deeper flavor.

4. Remove the chicken from the marinade and let any excess drip off. Season lightly with additional salt and pepper if desired.
5. Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.

6. In a small skillet, heat the remaining olive oil. Add finely minced rosemary and the remaining garlic, then turn off the heat and let it gently infuse as it cools.

7. Let the chicken rest, then drizzle with the rosemary garlic oil before serving.

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Expert Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Rosemary Garlic Chicken

If you’re looking for a juicy, flavor-packed chicken recipe that’s anything but boring, this Rosemary Garlic Chicken is a must-make. It’s marinated in a creamy, tangy marinade then cooked to golden perfection.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Ingredients

• 1 cup Lifeway Plain Kefir
• 1/4 cup olive oil divided
• 2 tablespoons fresh lemon juice
• 5 minced garlic cloves divided
• 7 rosemary sprigs divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2-2 1/2 pounds boneless skinless chicken breasts or thighs

Instructions

• In a bowl, whisk together Lifeway Plain Kefir, 2 tablespoons of the olive oil, lemon juice, 4 minced garlic cloves, salt, pepper, and paprika.
• Add the chicken and coat it well in the marinade. Place 5 of the rosemary sprigs around the chicken in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
• Remove the chicken from the marinade and let excess drip off. Sprinkle with additional salt and black pepper if desired.
• Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.
• Heat the remaining olive oil in a small skillet over medium heat. Finely mince the leaves from the remaining sprig of rosemary. Turn off the heat, and sauté the rosemary and garlic for 1 minute as the oil is cooling.
• Let the chicken rest for a few minutes before serving. Drizzle the cooked chicken with the seasoned olive oil.

Video

Notes

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

The post Rosemary Garlic Chicken appeared first on Dinner in 321.

Where do I even begin with stroganoff?! It’s a dish my family has been making on rotation for years and years. I personally love this Slow Cooker Chicken Stroganoff for it’s lighter flavor compared to hearty beef. It has all the same richness with sour cream and I add my secret ingredient of cream cheese to take it to a whole new level.

Made in the slow cooker, you’re able to prep it in about 30 minutes and the rest is hands-free cooking. Serve it over egg noodles as the classic pairing, but I will also recommend it’s great over mashed potatoes too.

why you’ll love this recipe

• A twist on the classic. Swap chicken for beef and it’s a whole new dish! My family loves this recipe any night of the week.
• Add more flavor with other ingredients. I love the recipe as is, but you can easily stir in Dijon mustard, dried herbs, and even Worcestershire sauce for some zing.
• No fancy ingredients. It’s as easy to shop for as it is to make! A win win.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless skinless chicken breasts or thighs: Use chicken breasts or thighs here and make sure they are boneless.
• Cream of chicken soup: Adds creaminess to the stroganoff.
• Chicken broth or water: Gives richness to the sauce.
• Zesty Italian salad dressing mix: Adds bold flavor and spice.
• Salted butter: For richness, if you use unsalted, add an extra pinch of salt to taste.
• Whipped cream cheese: Another ingredient for creamy goodness. The whipped melts better than regular.
• Sour cream: Adds some tang and is signature to any stroganoff recipe.
• Egg noodles: For serving, boil according to package instructions.
• Sliced mushrooms: The classic veggie found in stroganoff, they add an earthy flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Large Skillet
• Large Stock Pot
• Colander
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

how to make slow cooker chicken stroganoff

1. To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing, and 4 tablespoons of the butter, melted. Whisk until combined.

2. Submerge the chicken pieces into the mixture.
3. Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
4. Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.

5. If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.

6. Mix the chicken mixture until the cream cheese and sour cream have dissolved.
7. Serve the chicken stroganoff over egg noodles (or rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley and parmesan if desired.

expert tips

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

storage

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Frequently Asked Questions

more easy slow cooker recipes

• Slow Cooker Velveeta Mac and Cheese
• Slow Cooker Pulled Beef
• Slow Cooker Apricot Chicken
• Crockpot Honey Mustard Chicken

Print

Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is the best dinner recipe to prep in advance and will fill your house with comforting aromas. Use chicken breasts or thighs, and add mushrooms if you'd like, it's a family favorite that comes together with 10 ingredients.

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 498kcal

Ingredients

• 2-2 1/2 pounds boneless skinless chicken breasts or thighs
• 10.5 ounce can cream of chicken soup
• 1/2 cup chicken broth or water
• 0.7 ounce packet Zesty Italian salad dressing mix
• 6 tablespoons salted butter divided
• 7.5 ounces whipped cream cheese
• 1/4 cup sour cream
• 12-16 ounces egg noodles
• 8 ounces sliced mushrooms
• Garnish: chopped fresh parsley optional

Instructions

• To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing mix, and 4 tablespoons of the butter, melted. Whisk until combined.
• Submerge the chicken pieces into the mixture.
• Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
• Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.
• If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.
• Mix the chicken mixture until the cream cheese and sour cream have dissolved.
• Serve the chicken stroganoff over egg noodles (or over rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley if desired.

Notes

Storage: 

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Tips: 

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 791mg | Potassium: 906mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

The post Slow Cooker Chicken Stroganoff appeared first on Dinner in 321.

Chicken and dumplings may just be my favorite comfort food. Growing up in the South, this was always something my grandma or mom would make on a gloomy, cold day or just to just to cheer the family up during a busy week. My classic version is so delicious, but this Chicken and Dumplings with Canned Biscuits is ready in half the time and so delicious too.

With just one pot, you can make this simple recipe with hardly any ingredients. If you want to cut down on cook time, use rotisserie chicken as another swap to cut the recipe prep even shorter. Definitely give this foolproof family favorite a try, it’s a huge hit at our house!

Why you’ll love this recipe

• 5-ingredient dinner recipe. Chicken and dumplings may seem daunting, but it can be so easy with minimal ingredients using my recipe!
• A comforting classic the whole family will love. There’s nothing better than chicken and dumplings anytime of the year. Both kids and adults love this recipe.
• Ready in under an hour, but tastes like it’s simmered all day. You won’t believe how rich the flavor and texture of this soup is and how quick it is to make!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken broth: The base of the chicken and dumplings that makes it so cozy.
• Cream of chicken soup: Makes the base of the soup nice and creamy.
• Chicken breasts or thighs: Protein for the chicken and dumplings. If you want a quick substitute, you can use shredded rotisserie chicken.
• Flaky poultry seasoning: An easy store-bought seasoning mix that adds so much flavor.
• Refrigerated biscuit dough: Buy your favorite brand of biscuits from the refrigerator section.
• All-purpose flour: For dusting the surface to prepare your dumplings and also thickens the broth.

Tools You’ll Need

• Stockpot or Dutch Oven with Lid
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Rolling Pin, optional
• Pastry Cutter, optional

How to Make Chicken and Dumplings with Canned Biscuits

1. In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.

2. Remove the chicken. Shred or cut into bite-size pieces, and set aside.
3. Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).

3. Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
4. Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.

5. Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.

6. Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.

Expert Tips

• Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
• Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
• Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
• If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
• To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
• If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

You can freeze these chicken and dumplings, but I do caution that the texture may change once they are thawed. If you plan in advance, freeze the chicken soup base without the biscuits for up to 2 months, and add fresh biscuits when you rewarm the soup-like base.

Frequently Asked Questions

More Easy Chicken Recipes

• Chicken and Biscuit Casserole
• Chick-Fil-A Chicken Noodle Soup
• Cornflake Chicken Tenders
• Chicken Bacon Pasta

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Chicken and Dumplings with Canned Biscuits

This Chicken and Dumplings with Canned Biscuits is a hearty and easy one-pot dinner recipe with only 5 ingredients! A classic Southern recipe made simple with some store-bought ingredients perfect for any night of the week.

Course Main Course

Cuisine American

Keyword chicken

Servings 8 servings

Calories 361kcal

Ingredients

• 48 ounces chicken broth
• 10.5 ounce can cream of chicken soup
• 1 1/2-2 pounds chicken breasts or thighs
• 1-2 teaspoons salt
• 2 teaspoons flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning
• 1/2 teaspoon ground black pepper
• 16 ounce can refrigerated biscuit dough
• 1/2 cup all-purpose flour for dumpling preparation

Instructions

• In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.
• Remove the chicken. Shred or cut into bite-size pieces, and set aside.
• Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).
• Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
• Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.
• Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.
• Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

You can freeze these chicken and dumplings, but I do caution that the texture may change once they are thawed. If you plan in advance, freeze the chicken soup base without the biscuits for up to 2 months, and add fresh biscuits when you rewarm the soup-like base.

Tips

• Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
• Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
• Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
• If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
• To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
• If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

Nutrition

Calories: 361kcal | Carbohydrates: 37g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1752mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

The post Chicken and Dumplings with Canned Biscuits appeared first on Dinner in 321.

When it comes to a classic chicken dinner in our house, these Roasted Chicken Thighs and Potatoes have always been one of my go-to recipes. They’re rich and comforting, plus perfect to pair with other side dishes if I have the time.

I love the simple flavor of fresh rosemary and garlic, but have also used all different spices and herbs to make new flavor combos. Serve with my Southern Cornbread or Brown Sugar Baked Carrots for a meal the whole family will love.

Why You’ll Love this Recipe

• 5 ingredient dinner recipe. It’s so simple in theory and so gourmet in flavor. A true dinner with minimal effort.
• Minimal prep time. Even on the busiest weeknight, this hearty meal takes 10 minutes to assemble before baking.
• One dish chicken dinner. Forget a lot of messy clean up, this chicken dinner is quick to clean since it’s made in a single casserole dish!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Bone-in, skin-on chicken thighs: My favorite cut of chicken since it’s always so moist and juicy. You can use breasts if you want, I suggest bone-in for extra flavor.
• Yukon gold or red potatoes: Cut the potatoes into even chunks for even roasting.
• Olive oil: The cooking fat for the recipe.
• Garlic cloves: Infuses every bite with nice garlic flavor.
• Fresh herbs (rosemary, thyme, and/or parsley): Adds warm and sweet herbal notes to every bite.
• Lemon: Gives bright citrus flavor.

Tools You’ll Need 

• Cutting Board
• Chef’s Knife
• Garlic Press
• Silicone Tongs
• Measuring Cups and Spoons
• 13”x9” Pan

How to Make Roasted Chicken Thighs and Potatoes

1. Preheat oven to 425°F. Pat the chicken thighs completely dry with paper towels.
2. Season chicken lightly on both sides with seasoning salt or salt and pepper.

3. In a small bowl, whisk together olive oil, garlic, fresh herbs, lemon zest, salt, and pepper.
4. Add potato chunks to a 13×9-baking dish or casserole dish. Toss with half of the olive oil mixture.

5. Nestle the seasoned chicken thighs into the potatoes. Brush or evenly pour the remaining olive oil mixture on top of the chicken pieces.

6. Roast uncovered for 45–50 minutes or until the chicken’s internal temperature reaches 165℉. Optional, broil 1-2 minutes at the end for an extra crispy skin.
7. Let rest 5 minutes before serving.

Expert Tips

• Cut the potatoes even sizes. This will help with consistent and even cooking so they are all tender by the end of baking.
• Make sure you roast uncovered. This allows the skin of the chicken thighs to turn wonderfully golden brown.
• Add any herbs you desire. I love to use rosemary, thyme and parsley, but oregano and sage are also delicious.
• Use some spices for a twist on the flavors. Paprika, cumin, coriander, smoked paprika, even chili powder would all be delicious.
• You’ll know when the chicken is done cooking when a meat thermometer registers 165ºF. This is the best way to know if your chicken has finished cooking.
• Use breasts instead of thighs. If you want to use chicken breasts, I recommend bone-in, skin-on for maximum flavor and juiciness. Be sure to roast until a meat thermometer reaches 165ºF, which will probably take longer than the thighs.
• Swap regular potatoes for sweet potatoes. If you want a richer more caramelized flavor, try some sweet potatoes!

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the microwave until just warmed through, 5 to 7 minutes.

You can freeze leftovers too, cool to room temperature then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge then reheat.

Frequently Asked Questions

More Delicious Chicken Recipes

• Crispy Baked Chicken Wings
• Cornflake Chicken Tenders
• King Ranch Chicken Casserole
• Chicken Meatloaf

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Roasted Chicken Thighs and Potatoes (5 ingredients)

These Roasted Chicken Thighs and Potatoes are a simple yet so delicious 5-ingredient dinner recipe that's ready to serve in under an hour. An all-in-one meal that's easy to pair with other side dishes for the perfect bite.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

5 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 505kcal

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1-1 1/2 pounds Yukon gold or red potatoes cut into large, even chunks
• 1/2 cup olive oil
• 4 minced garlic cloves
• 1/4 cup minced fresh herbs rosemary, thyme, and/or parsley
• zest of 1 lemon
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Instructions

• Preheat oven to 425°F. Pat the chicken thighs completely dry with paper towels.
• Season chicken lightly on both sides with seasoning salt or salt and pepper.
• In a small bowl, whisk together olive oil, garlic, fresh herbs, lemon zest, salt, and pepper.
• Add potato chunks to a 13×9-baking dish or casserole dish. Toss with half of the olive oil mixture.
• Nestle the seasoned chicken thighs into the potatoes. Brush or evenly pour the remaining olive oil herb mixture on top of the chicken pieces.
• Roast uncovered for 45–50 minutes or until the chicken's internal temperature reaches 165℉. Optional, broil 1-2 minutes at the end for an extra crispy skin.
• Let rest 5 minutes before serving.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the microwave until just warmed through, 5 to 7 minutes.

You can freeze leftovers too, cool to room temperature then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge then reheat.

Tips

• Cut the potatoes even sizes. This will help with consistent and even cooking so they are all tender by the end of baking.
• Make sure you roast uncovered. This allows the skin of the chicken thighs to turn wonderfully golden brown.
• Add any herbs you desire. I love to use rosemary, thyme and parsley, but oregano and sage are also delicious.
• Use some spices for a twist on the flavors. Paprika, cumin, coriander, smoked paprika, even chili powder would all be delicious.
• You’ll know when the chicken is done cooking when a meat thermometer registers 165ºF. This is the best way to know if your chicken has finished cooking.
• Use breasts instead of thighs. If you want to use chicken breasts, I recommend bone-in, skin-on for maximum flavor and juiciness. Be sure to roast until a meat thermometer reaches 165ºF, which will probably take longer than the thighs.
• Swap regular potatoes for sweet potatoes. If you want a richer more caramelized flavor, try some sweet potatoes!

Nutrition

Calories: 505kcal | Carbohydrates: 16g | Protein: 25g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 554mg | Potassium: 674mg | Fiber: 2g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 2mg

The post Roasted Chicken Thighs and Potatoes appeared first on Dinner in 321.

As a born and bred Southerner, if I know anything, it’s how to make chicken and biscuits. But sometimes they can be a little more work than I desire on a weeknight, hence why this Chicken and Biscuit Casserole was born.

I’ve been making this creamy and cheesy chicken bake for years. What I love about it is that I can easily use rotisserie chicken from the store as well as a store-bought biscuit mix for the top.

With minimal time and effort, it’s assembled and ready to bake! It’s truly one of my family’s favorite weeknight casseroles that we have all year long. My Johnny Marzetti and Hamburger Potato Casserole are two other big hits too!

Why You’ll Love this Recipe

• Cozy family favorite. This is one of my kids’ favorite meals when they come to visit. It has all the flavors of chicken and biscuits but in a creamy, flavorful sauce.
• Customize to your liking. I give you ideas below, but it’s easy to change up the flavors to make it however you please!
• An all-in-one main course. This chicken casserole can easily stand on it’s own as a main course, or you can add a side to serve along with it.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Chicken Base:

• Alfredo sauce jarred or homemade: Adds creamy and garlicky flavor to every bite.
• Shredded mozzarella cheese: Gooey and cheesy goodness.
• Grated parmesan cheese: Compliments the mozzarella to add a bit of salty and sharp flavor.
• Garlic powder: A kiss of garlic is always required.
• Onion powder: Sweet onion is delicious infused in the chicken mixture.
• Shredded cooked chicken: Use leftover chicken or rotisserie for ease!
• Fresh or frozen chopped broccoli or green beans: Adds a hint of bright green color and fresh veggie flavor.

Biscuit Topping:

• Milk: The liquid that binds the biscuit mix together.
• Shredded mozzarella cheese: We add even more cheese for flavor and texture.
• Cheddar Bay Biscuit Mix: Look for the box mix, it’s that simple!
• Melted salted butter: Gives richness to the biscuit mix.
• Dried dill weed: Adds nice herbal flavor.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife
• 13″x9″ Baking Dish
• Large Scoop

How to Make Chicken and Biscuit Casserole

Chicken Base:

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray.
2. In a large bowl, mix together Alfredo sauce, water, mozzarella cheese, parmesan cheese, garlic powder, onion powder, and black pepper.

3. Fold in the cooked chicken and broccoli (if using).

4. Pour the mixture in the prepared baking dish and spread evenly.

Biscuit Topping:

1. In a medium mixing bowl, stir together milk, cheese, and the Cheddar Bay biscuit mix.

2. Dollop 12 scoops of the mixture over the chicken base. 

3. Bake 22-25 minutes or until the biscuits are cooked through and golden brown.
4. In a small mixing bowl, whisk together the melted butter seasoning packet, and dill weed (if using). Brush on top of the biscuits. Serve hot.

Expert Tips

• Grate mozzarella from the block. This helps so much with getting the perfect gooey consistency. The pre-shredded cheese can have a powdery film on it that prevents it from melting as nicely.
• If you prefer not to use cheddar bay biscuit mix, you can opt for regular as well. We just love that this biscuit mix is seasoned with lots of flavor!
• If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons sugar, 1 1/2 teaspoons garlic powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Optional: add 1/4 teaspoon Old Bay Seasoning. For the seasoning packet substitute, you can instead use 1/2 teaspoon garlic powder and 1/4 teaspoon each onion powder and dried parsley.
• To make a homemade Alfredo sauce substitute, melt 4 tablespoons butter in a saucepan over medium heat and sauté 2–3 minced garlic cloves for about 30 seconds. Stir in 1 cup heavy cream and let it gently simmer for 3–5 minutes to thicken slightly. Reduce the heat to low and whisk in 1 cup of freshly grated Parmesan cheese. Season with about ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if desired. If the sauce is too thick, add a splash of milk; if it’s too thin, simmer a bit longer.
• Use rotisserie or leftover chicken to cut down on prep time. I love to just grab a rotisserie chicken from the store, it keeps the assembly around 15 minutes!
• Customize with other spices, cheeses, and veggies. Have fun with this casserole! Add baby spinach, frozen peas, green beans, or carrots for more vegetables. Swap the mozzarella for parmesan or Monterey Jack. You can even use other spices like cayenne for heat or smoked paprika for a hint of smokiness.

Storage

Store any leftover Chicken and Biscuit Casserole in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through, a couple of minutes.

This biscuits casserole freezes well too! Simply cover and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300ºF for 10 to 15 minutes until warm.

If you want to make this in advance, just bake and then cool too room temperature to store. Reheat fully in the oven before serving.

You can also assemble the filling in advance and hold in the fridge. When you’re ready to serve, mix up the biscuit mix, top and bake fresh.

Frequently Asked Questions

More Easy Casserole Recipes

• Pineapple Casserole
• Cheesy Corn Casserole
• Broccoli Cheddar Casserole
• Beef Cobbler

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Chicken and Biscuit Casserole

This Chicken and Biscuit Casserole is both hearty and easy to make for a weeknight meal. With 15 minutes of prep, it's comfort food that the whole family will love (even picky eaters!).

Course Main Course

Cuisine American

Keyword casserole, chicken

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 servings

Calories 274kcal

Ingredients

Chicken Base

• 2 cups alfredo sauce jarred or homemade
• 1/3 cup water
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 cups shredded cooked chicken
• 2 cups fresh or frozen green beans or broccoli

Biscuit Topping

• 1 cup milk
• 1 cup shredded mozzarella cheese
• 11 ounce box Cheddar Bay Biscuit Mix
• 2 tablespoons melted salted butter
• 1/2 teaspoon dried dill weed optional

Instructions

Chicken Base

• Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray.
• In a large bowl, mix together Alfredo sauce, water, mozzarella cheese, parmesan cheese, garlic powder, onion powder, and black pepper.
• Fold in the cooked chicken and green beans or broccoli (if using).
• Pour the mixture in the prepared baking dish and spread evenly.

Biscuit Topping

• In a medium mixing bowl, stir together milk, cheese, and the Cheddar Bay biscuit mix.
• Dollop 15 scoops of the mixture over the chicken base. 
• Bake 22-25 minutes or until the biscuits are cooked through and golden brown.
• In a small mixing bowl, whisk together the melted butter seasoning packet, and dill weed (if using). Brush on top of the biscuits. Serve hot.

Notes

Storage: 

Store any leftover Chicken and Biscuit Casserole in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through, a couple of minutes.

This biscuits casserole freezes well too! Simply cover and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300ºF for 10 to 15 minutes until warm.

If you want to make this in advance, just bake and then cool too room temperature to store. Reheat fully in the oven before serving.

You can also assemble the filling in advance and hold in the fridge. When you’re ready to serve, mix up the biscuit mix, top and bake fresh.

Tips: 

• Grate mozzarella from the block. This helps so much with getting the perfect gooey consistency. The pre-shredded cheese can have a powdery film on it that prevents it from melting as nicely.
• If you prefer not to use cheddar bay biscuit mix, you can opt for regular as well. We just love that this biscuit mix is seasoned with lots of flavor!
• If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons sugar, 1 1/2 teaspoons garlic powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Optional: add 1/4 teaspoon Old Bay Seasoning. For the seasoning packet substitute, you can instead use 1/2 teaspoon garlic powder and 1/4 teaspoon each onion powder and dried parsley.
• To make a homemade Alfredo sauce substitute, melt 4 tablespoons butter in a saucepan over medium heat and sauté 2–3 minced garlic cloves for about 30 seconds. Stir in 1 cup heavy cream and let it gently simmer for 3–5 minutes to thicken slightly. Reduce the heat to low and whisk in 1 cup of freshly grated Parmesan cheese. Season with about ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if desired. If the sauce is too thick, add a splash of milk; if it’s too thin, simmer a bit longer.
• Use rotisserie or leftover chicken to cut down on prep time. I love to just grab a rotisserie chicken from the store, it keeps the assembly around 15 minutes!
• Customize with other spices, cheeses, and veggies. Have fun with this casserole! Add baby spinach, frozen peas, green beans, or carrots for more vegetables. Swap the mozzarella for parmesan or Monterey Jack. You can even use other spices like cayenne for heat or smoked paprika for a hint of smokiness.

Nutrition

Calories: 274kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 679mg | Potassium: 147mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 0.1mg | Calcium: 169mg | Iron: 1mg

The post Chicken and Biscuit Casserole appeared first on Dinner in 321.

Chicken noodle soup is one of my favorite lunch recipes for a cozy and comforting meal. I often find myself driving through and grabbing it from Chick-fil-A when I’m out running errands and short on time. A few months ago, I figured why not crack the code on the this copycat Chick-fil-A Chicken Noodle Soup recipe myself, and let me tell you, my version is so delicious.

The key is using both chicken stock as well as chicken bouillon to really enhance the flavor. I also tend to buy a rotisserie chicken to cut down on prep time. Made in one pot in under an hour, it’s really a dream soup recipe! Serve with my Southern Cornbread or Jalapeno Cheese Bread for a great combination.

Why You’ll Love this Recipe

• 10 ingredient soup recipe. With an easy shopping list, this comforting soup will come together in no time.
• Easy to customize. Add in other vegetables as well as spices to the chicken noodle soup to make it your own.
• Great for meal prep or making a big batch for a busy week. No matter the time of year, I always make a large pot of this soup about once a month to keep in the freezer for a weeknight dinner in a pinch!

Ingredients

Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: The fat for sauteeing the vegetables.
• Onion, celery, carrots: Veggie base that adds lots of aromatic flavor.
• Garlic cloves: Infuses every bite with rich garlic.
• Chicken broth: Cozy and comforting in every spoonful.
• Roasted chicken better than bouillon base: Adds even more chicken broth richness.
• Egg noodles: The classic noodle we love in chicken noodle soup.
• Shredded chicken: Protein, use rotisserie chicken for ease.
• Lemon juice: Add a spoonful add the end to brighten all of the flavors.

Tools You’ll Need

• Medium Saucepan
• Whisk
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife

How to Make chick-fil-A chicken noodle soup

1. In a medium pot, melt butter over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until very soft, not browned.

2. Stir in garlic and cook 30 seconds.
3. Pour in chicken broth. Add bouillon, salt, and black pepper or white pepper (if desired). Bring to a gentle boil.

4. Add egg noodles and simmer until just tender, about 7–8 minutes.

5. Stir in chicken. Simmer on low 15-20 minutes. 

6. Stir in lemon juice. Taste and adjust salt before serving.

expert tips

• Make sure you soften the vegetables, but don’t brown them. You just want to help release their flavors into the base of the soup.
• Add chicken broth and bouillon for an extra flavorful broth. By adding both you are really boosting the flavor in each sip.
• Seasonings to add. Enhance chicken noodle soup with classic herbs like 
  thyme, rosemary, sage, and parsley. For added depth and brightness, incorporate bay leaves, black pepper, or turmeric for color.
• A great recipe for leftover chicken or rotisserie chicken. Dice or shred the chicken with you hand mixer for ease to keep the prep time of this Chick-fil-A chicken noodle soup to less than 10 minutes!
• Add other veggies. You can easily customize by adding other vegetables like corn, baby spinach, bell pepper, and more!

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through for a couple of minutes.

This copycat chicken noodle soup also freezes well for up to 2 months. Simply thaw it overnight in the fridge and reheat according to the instructions above.

You can easily make this ahead of time also, just don’t add the egg noodles until you are ready to serve.

Frequently Asked Questions

More Easy Soup Recipes

• Loaded Baked Potato Soup
• Slow Cooker Ham and Potato Soup
• Chicken French Onion Soup
• Beef and Vegetable Soup

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Chick-fil-A Chicken Noodle Soup

This copycat Chick-fil-A Chicken Noodle Soup is so delicious and easy to make right at home. A family favorite any time of the year that is great for meal prep!

Course Main Course, Soup

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 82kcal

Ingredients

• 2 tablespoons salted butter
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrots
• 2 minced garlic cloves
• 6 cups chicken broth
• 1 teaspoon roasted chicken better than bouillon base
• 1/2 teaspoon salt
• 2 cups egg noodles
• 1 1/2-2 cups cooked shredded chicken
• 1 tablespoon lemon juice

Instructions

• In a medium pot, melt butter over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until very soft, not browned.
• Stir in garlic and cook 30 seconds.
• Pour in chicken broth. Add bouillon, salt, and black pepper or white pepper (if desired). Bring to a gentle boil.
• Add egg noodles and simmer until just tender, about 7–8 minutes.
• Stir in chicken. Simmer on low 15-20 minutes.
• Stir in lemon juice. Taste and adjust salt before serving.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through for a couple of minutes.

This copycat chicken noodle soup also freezes well for up to 2 months. Simply thaw it overnight in the fridge and reheat according to the instructions above.

You can easily make this ahead of time also, just don’t add the egg noodles until you are ready to serve.

Tips

• Make sure you soften the vegetables, but don’t brown them. You just want to help release their flavors into the base of the soup.
• Add chicken broth and bouillon for an extra flavorful broth. By adding both you are really boosting the flavor in each sip.
• Seasonings to add. Enhance chicken noodle soup with classic herbs like 
  thyme, rosemary, sage, and parsley. For added depth and brightness, incorporate bay leaves, black pepper, or turmeric for color.
• A great recipe for leftover chicken or rotisserie chicken. Dice or shred the chicken with you hand mixer for ease to keep the prep time of this Chick-fil-A chicken noodle soup to less than 10 minutes!
• Add other veggies. You can easily customize by adding other vegetables like corn, baby spinach, bell pepper, and more!

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 641mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

The post Chick-fil-A Chicken Noodle Soup appeared first on Dinner in 321.

Whenever we are hosting a tailgate, these Baked Chicken Wings are required to be on the menu. After years of perfecting them and keeping the recipe a secret, I’m finally sharing how I make them SO crispy with all of you! The two key ingredient that are required are cornstarch and baking powder.

I toss the wings in these two ingredients along with my favorite spices, then bake them at a high temperature for a foolproof method even the beginner cook can master. I can’t even begin to tell you how many people will ask for the recipe! Serve them with a variety of sauces (my blackened ranch sauce is delicious) and they’re gone in a matter of seconds.

Why You’ll Love this Recipe

• Restaurant-quality wings at home. It’s truly so easy to make crispy wings in your own oven without any messy frying oil.
• Secret 5-ingredient coating mixture that’s so flavorful. This rub makes the skin extra crispy every single time.
• Serve with your favorite dipping sauces. Customize any platter of wings with bbq sauce, ranch, buffalo sauce…the options are endless!

Laura Ashley’s Tip: My secrets after much recipe testing are to use both cornstarch and baking powder in the spice rub of the wings. The cornstarch helps to absorb any excess liquid, while the baking powder raises the pH level of the skin to help it brown more deeply and make a crackly texture.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Chicken wings drums and flats: These will come in a large package in the meat section of the grocery store.
• Cornstarch: The key ingredient to making the wings crispy.
• Baking powder: The second secret ingredient that works with the cornstarch to make the wings crispy.
• Seasoning Salt Blend: Seasons the wings perfectly. Livia’s is my go-to! If you don’t have one on hand, you can also season the wings with salt, black pepper, and garlic powder.
• Neutral Oil Spritz: Either a store-bought spritz or container that you can fill with oil works great. This is important so that the wings don’t stick to the cooling rack and the exterior comes out crisp. Avocado, canola, vegetable, or olive oil all work great!

Tools You’ll Need

• Shallow Dishes or Zip Top Bag 
• Liquid Measuring Cup
• Measuring Cups
• Cooling Racks
• Half Size or 12″x17″ Sheet Pan 

How to Make Crispy Baked Chicken Wings

1. Preheat oven to 425℉.
2. Pat the chicken wings with paper towels until completely dry.

3. In a large bowl, whisk together cornstarch, baking powder, and seasoning salt.

4. Add the wings to the mixture and mix or shake until evenly coated.
5. Line a baking sheet with aluminum foil. Place a wire rack on top. Spray the rack lightly with oil. Arrange the wings on top, not touching each other.

6. Spray the tops of the wings with additional oil.
7. Bake for 35-40 minutes. For extra crisp, broil 1-2 minute at the end, watching closely.
8. Serve the wings plain or tossed in your favorite wing sauce.

Expert Tips

• Pat the chicken wings very dry. This is the first step to a crispy skin. By removing excess moisture you are already helping the skin to become very crispy.
• Bake the wings on a wire rack. By roasting them at a high temperature and on a rack, you are allowing the air to circulate on all sides so they get crispy and golden brown everywhere.
• Broil at the end of cooking. This is one last step to making the skin super crispy before tossing in the sauce.
• Only toss in sauce right before serving. If you want to bake the wings in advance, reheat them again before tossing in the sauce to re-crisp the skin.

Flavor Variations

The opportunities are endless! After you’ve seasoned the wings with seasoning salt or salt, black pepper, and garlic powder, here are flavor directions you can go:

• Classic Buffalo – Season with onion powder, smoked paprika, and a pinch of cayenne. After baking, toss in buffalo sauce and (optional) butter.
• Garlic Parmesan – Season with dried parsley or Italian seasoning. After baking, toss in melted butter and freshly grated Parmesan cheese.
• Lemon Pepper – Season with lemon pepper seasoning and dried parsley. Toss the baked wings in melted butter or olive oil with a squeeze of lemon if desired.
• Sweet Chili – Season with ground ginger. Toss the baked wings in Thai sweet chili sauce and finish with optional crushed red pepper flakes.
• Teriyaki – Season with ground ginger. Toss the wings in warm teriyaki sauce and finish with sesame seeds if desired.
• Cajun Dry Rub – Season with Cajun seasoning, smoked paprika, and dried thyme or oregano. Toss the baked wings in melted butter or serve as-is for a dry-style wing.

Use ½–1 teaspoon of each added seasoning per pound of wings.

Storage

Store any leftover crispy baked chicken wings in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. Better yet, if you have an air fryer, this is the best way to reheat; it will make the skin just as crispy as the first time you baked them!

You can easily bake the wings an hour or so ahead of time too and then reheat in the oven right before serving to guests.

Frequently Asked Questions

More Easy Chicken Recipes

• Mini Chicken Pot Pies
• King Ranch Chicken Casserole
• Nashville Hot Chicken Dip
• Slow Cooker Buffalo Chicken Dip

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Crispy Baked Chicken Wings

These Crispy Baked Chicken Wings are ready in under an hour and taste truly restaurant-quality. With our secret spice rub, we guarantee you will have crispy wings every single time! Serve or toss in your favorite sauces to customize the flavors.

Course Appetizer

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 25 servings

Calories 49kcal

Ingredients

• 2-3 pounds chicken wings drums and flats
• 3 tablespoons cornstarch
• 1 tablespoon baking powder aluminum-free
• 2 teaspoons seasoning salt or salt, black pepper, and/or garlic powder
• neutral oil spritz avocado, vegetable, canola, or olive oil

Instructions

• Preheat oven to 425℉.
• Pat the chicken wing with paper towels until completely dry.
• In a large bowl, whisk together cornstarch, baking powder, and seasoning salt.
• Add the wings to the mixture and mix or shake until evenly coated.
• Line a baking sheet with aluminum foil. Place a wire rack on top. Spray the rack lightly with oil. Arrange the wings on top, not touching each other. Spritz the exterior of the wings with more oil.
• Bake for 35-40 minutes. For extra crisp, broil 1-2 minute at the end, watching closely.
• Serve the wings plain or tossed in your favorite wing sauce.

Video

Notes

Storage: 

Store any leftover crispy baked chicken wings in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. Better yet, if you have an air fryer, this is the best way to reheat; it will make the skin just as crispy as the first time you baked them!

You can easily bake the wings an hour or so ahead of time too and then reheat in the oven right before serving to guests.

Tips: 

• Pat the chicken wings very dry. This is the first step to a crispy skin. By removing excess moisture you are already helping the skin to become very crispy.
• Bake the wings on a wire rack. By roasting them at a high temperature and on a rack, you are allowing the air to circulate on all sides so they get crispy and golden brown everywhere.
• Broil at the end of cooking. This is one last step to making the skin super crispy before tossing in the sauce.
• Only toss in sauce right before serving. If you want to bake the wings in advance, reheat them again before tossing in the sauce to re-crisp the skin.

Nutrition

Calories: 49kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.3mg

The post Crispy Baked Chicken Wings appeared first on Dinner in 321.