Anything buffalo chicken is a huge hit in our house! And these Buffalo Chicken Tacos may just be the new favorite recipe among my kids and husband. I’ve made them a handful of times now and there are never any leftovers.

The best part about these tacos is they have almost no mess. You don’t need to brown the chicken in advance, just mix, spread and bake for a crispy, cheese bite. If you are a fan of tacos, try my original Sheet Pan Beef Tacos or my Fried Chicken Tacos.

why you’ll love this recipe

• Easiest tacos to assemble. If you are looking for a mess-free recipe, this makes it super easy since you don’t even have to brown the chicken in advance!
• The best mash up of flavors. If you love tacos and you love buffalo chicken, then these are a guaranteed hit!
• Perfect for dinner or entertaining a crowd. They can easily be a snack, appetizer, or main course for any party, tailgate, or simple family meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or neutral oil spray: For greasing the sheet pan and crisping up the tortillas.
• Flour tortillas: Makes a nice crispy exterior.
• Ground chicken: The protein for inside the waffles.
• Buffalo sauce: Flavors the chicken mixture.
• Ranch seasoning: Use the packet, it adds that perfect garlicky dill flavor to compliment the buffalo sauce.
• Dried minced onion: Adds a bit of sweet onion flavor.
• Shredded Monterey Jack or cheddar cheese: Shred if fresh for the best results if possible.
• Bleu cheese crumbles: The garnish to pair with the buffalo flavor. You can easily omit if you don’t care for blue cheese.
• Toppings: Ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce are all different toppings we love with these tacos!

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls

how to make buffalo chicken tacos

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
2. In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Season with salt and pepper if desired. Mix until well blended.

3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
4. Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.

5. Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.

6. Fold the tortillas in half to form a taco and gently press.

7. Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.

8. Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
9. Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.

expert tips

• Be sure to nicely grease the tortillas with olive oil or avocado oil cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
• Flip them halfway through. A key step for even cooking and browning.
• Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
• Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
• Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.

While you can freeze leftovers as well, I wouldn’t recommend it since it will change the texture of the tortilla.

If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them stored in the fridge until its time to bake.

Frequently Asked Questions

more easy Buffalo Chicken recipes

• Buffalo Chicken Soup
• Slow Cooker Buffalo Chicken Dip
• Easy Buffalo Chicken Dip
• Baked Buffalo Chicken Wings

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Buffalo Chicken Tacos (Sheet Pan)

These Buffalo Chicken Tacos are the easiest mash-up taco recipe since they are made on a sheet pan! Ready in 30 minutes, they will be the hit of any tailgate, party, or weeknight meal with adults or kids.

Course Appetizer, Main Course

Cuisine American

Keyword cheese, chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 325kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground chicken
• 2 tablespoons buffalo sauce plus more for dipping
• 1 tablespoon ranch seasoning
• 1 tablespoon dried minced onion
• 2 cups shredded Monterey Jack or cheddar cheese divided
• salt and black pepper as desired
• 1/2 cup bleu cheese crumbles optional
• Toppings: ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce

Instructions

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
• In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Season with salt and pepper if desired. Mix until well blended.
• Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
• Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.
• Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.
• Fold the tortillas in half to form a taco and gently press.
• Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.
• Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
• Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.

While you can freeze leftovers as well, I wouldn’t recommend it since it will change the texture of the tortilla.

If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them store in the fridge until its time to bake.

Tips: 

• Be sure to nicely grease the tortillas with cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
• Flip them halfway through. A key step for even cooking and browning.
• Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
• Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
• Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 792mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 0.5mg | Calcium: 293mg | Iron: 2mg

The post Buffalo Chicken Tacos (Sheet Pan) appeared first on Dinner in 321.

Growing up, my mom always made us Rice-a-Roni for dinner on weeknights that were super busy. I’ve turned it into an even easier Rice a Roni Chicken Casserole complete with protein and veggies for a dinner that takes only 15 minutes to prep.

What I love about this meal is that it’s a hit both with kids and adults and is so easy to customize. I usually buy a rotisserie chicken to keep the prep time minimal and add in any frozen veggies that I already have at home. If you love a good casserole, I’m well-known for them, so be sure to try my Barbecue Chicken Casserole and Chicken and Biscuit Casserole too.

why you’ll love this recipe

• 10-ingredient casserole. With just a handful of basic ingredients, this comforting dinner is ready in about an hour.
• Little to no mess. You stir all of the ingredients together in the baking dish, making clean up quick and easy.
• Perfect for kids to help with. This rice-a-roni casserole is super easy, so kids can help out with making dinner too.

ingredients

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

• Chicken-flavored Rice-A-Roni: Buy the classic boxes of chicken rice-a-roni as the base.
• Shredded chicken: Use leftover, rotisserie chicken, or cook some fresh yourself before shredding.
• Low-sodium condensed cream of chicken soup: Adds creaminess to the chicken casserole.
• Low-sodium chicken broth: Liquid to cook the rice-a-roni and also adds rich flavor.
• Water: More liquid for cooking.
• Sour cream: Gives richness to every bite.
• Frozen peas or chopped broccoli: Optional veggie additions.
• Garlic powder: Adds nice garlicky flavor to compliment the chicken.
• Onion powder: Gives a little hint of onion sweetness.
• Shredded cheddar cheese: Cheesy topping for the gooiest bite.
• Ritz crackers: A little crunchy topping that also adds buttery flavor.
• Unsalted butter: Just a touch of butter is perfect for finishing with richness.

Tools You’ll Need

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

how to make rice a roni Chicken casserole

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Pour the dry Rice-A-Roni and seasoning packets from the boxes directly into the baking dish. Add the chicken, cream of chicken soup, chicken broth, water, sour cream, garlic powder, onion powder, salt, pepper, peas or broccoli (if using), and 1 cup of the cheddar cheese. Stir everything together right in the dish until combined.

3. Cover TIGHTLY with foil and bake for 45-50 minutes, until the rice is tender and liquid is absorbed.
4. Remove foil and sprinkle the remaining 1 cup cheddar evenly over the top. Toss the crushed Ritz with the melted butter and spread over the cheese layer.

5. Bake uncovered for 10-12 more minutes until the topping is golden and the cheese is bubbly. Let rest 5 minutes before serving.

expert tips

• Be sure to cover the baking dish with foil tightly for baking. This will create steam inside the baking dish so that the Rice-a-Roni is cooked perfectly.
• Sprinkle over crushed Ritz crackers for a little extra crunch. Always toss them in butter so they toast a little bit in the oven to become extra crunchy.
• Use rotisserie chicken for ease. This keeps the prep time to 15 minutes. I even shred mine using a stand mixer or hand mixer to avoid making a mess.
• Add as many veggies as you’d like. I suggest peas and broccoli, but you can also add green beans, carrots, and greens like spinach or kale.
• Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. Melt 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 leftover Rice-a-Roni Chicken Casserole in an airtight container in the fridge for up to 3 days. You can easily freeze it too for up to 2 months, just thaw before reheating.

When it comes to reheating, use the microwave or oven and allow to warm through. It’s also an easy casserole to make ahead of time if you want to bring it to a potluck or just make dinner easier on a busy weeknight.

Frequently Asked Questions

more easy casserole recipes

• King Ranch Chicken Casserole
• Broccoli Cheddar Casserole
• Johnny Marzetti Casserole
• Beef Cobbler

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Rice-A-Roni Chicken Casserole

This Rice-a-Roni Chicken Casserole is a comforting and easy homemade dinner made simple thanks to the oven. Just mix the classic rice-a-roni box with other hearty ingredients for an easy meal that tastes like it took hours to make.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Ingredients

• 2 6.9 ounce boxes chicken-flavored Rice-A-Roni
• 3 cups cooked shredded chicken
• 10.5 ounce low-sodium condensed cream of chicken soup
• 2 cups low-sodium chicken broth
• 1 cup water
• 1 cup sour cream
• 1 cup frozen peas or chopped broccoli optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and black pepper to taste
• 2 cups shredded cheddar cheese divided
• 1 sleeve Ritz crackers crushed
• 3 tablespoons unsalted butter melted

Instructions

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
• Pour the dry Rice-A-Roni and seasoning packets from the boxes directly into the baking dish. Add the chicken, cream of chicken soup, chicken broth, water, sour cream, garlic powder, onion powder, salt, pepper, peas or broccoli (if using), and 1 cup of the cheddar cheese. Stir everything together right in the dish until combined.
• Cover TIGHTLY with foil and bake for 45-50 minutes, until the rice is tender and liquid is absorbed.
• Remove foil and sprinkle the remaining 1 cup cheddar evenly over the top. Toss the crushed Ritz with the melted butter and spread over the cheese layer.
• Bake uncovered for 10-12 more minutes until the topping is golden and the cheese is bubbly. Let rest 5 minutes before serving.

Notes

Storage: 

Store any leftover Rice-a-Roni Chicken Casserole in an airtight container in the fridge for up to 3 days. You can easily freeze it too for up to 2 months, just thaw before reheating.

When it comes to reheating, use the microwave or oven and allow to warm through. It’s also an easy casserole to make ahead of time if you want to bring it to a potluck or just make dinner easier on a busy weeknight.

Tips: 

• Be sure to cover the baking dish with foil tightly for baking. This will create steam inside the baking dish so that the Rice-a-Roni is cooked perfectly.
• Add the cheese towards to the end. You’ll want the casserole to cook first, then sprinkle the cheese over just to melt for even gooeyiness in every bite.
• Sprinkle over crushed Ritz crackers for a little extra crunch. Always toss them in butter so they toast a little bit in the oven to become extra crunchy.
• Use rotisserie chicken for ease. This keeps the prep time to 15 minutes. I even shred mine using a stand mixer or hand mixer to avoid making a mess.
• Add as many veggies as you’d like. I suggest peas and broccoli, but you can also add green beans, carrots, and greens like spinach or kale.
• Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. Melt 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.

The post Rice a Roni Chicken Casserole appeared first on Dinner in 321.

When we’re craving something cozy, anything cheesy, saucy and baked immediately comes to mind — that’s comfort food at it’s finest. So we created the ultimate comfort food creation with this Chicken Alfredo Lasagna: classic baked lasagna meets creamy, decadent chicken Alfredo in one rich and cheesy, crowd-pleasing casserole that’s simple to make and loved by all. It’s great for entertaining, family dinners and the holiday season.

Layers of tender chicken, al dente pasta, and a rich homemade Alfredo sauce get baked to golden brown perfection in a hearty dish everyone is sure to want seconds of. This Chicken Alfredo Lasagna is made with just 10 ingredients the best part? It can be made in advance, so you can spend more time with loved ones than in the kitchen.

If you’re an Alfredo lover like us, try this creamy Chicken Alfredo Soup and our Smoked Sausage Cajun Alfredo Pasta for an extra flavorful twist.

Why You’ll Love This Recipe

• Combines two comfort-food favorites in one pan. This dish has everything you love about creamy chicken Alfredo and hearty lasagna in one cheesy, baked creation. It’s the best of both worlds!
• Great for meal prep. Ideal to assemble and make in advance, this lasagna is a great time saver and easily feeds a crowd.
• Adults and kids love. Filled with comforting and familiar flavors, this dish is craved by the whole family, including picky eaters (yes, really!).
• Freezer-friendly. Leftovers freeze beautifully, so you can have a meal on hand for a later date.

Ingredients

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

• Garlic: Sharp and robust to give the Alfredo sauce big flavor.
• All-Purpose Flour: To create the creamy, velvety texture.
• Heavy Cream: Essential, for richness.
• Milk: Use whole milk here for the best consistency.
• Parmesan Cheese: Sharp and nutty, use freshly grated.
• Butter: We like salted here for added flavor and richness.
• Nutmeg: Adds a touch of warm, aromatic flavor and gives the lasagna that classic Alfredo flavor.
• Shredded Chicken: Tender and protein packed, use baked or poached chicken, or a rotisserie as an easy shortcut.
• Garlic Powder: For added flavoring.
• Lasagna Noodles. Use your favorite brand and cook until just al dente, so they’re perfectly firm and chewy.
• Mozzarella Cheese: For that gooey cheese pull, use freshly grated.

Tools You’ll Need

• Large Skillet 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13″x9″ Baking Dish
• Cheese Grater
• Flat Whisk
• Aluminum Foil

How To Make Chicken Alfredo Lasagna

1. Preheat oven to 375°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
2. In a skillet over medium heat, melt butter. Add garlic and cook for 30 seconds, just until fragrant. Whisk in flour and cook for 1–2 minutes. 
3. Slowly whisk in heavy cream and milk, stirring constantly until smooth. Simmer for 5–7 minutes, stirring often, until thickened.

4. Remove from heat and stir in 1 1/2 cups of the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg until smooth.

5. Toss the cooked chicken with salt, pepper, and garlic powder.

6. Spread a thin layer of Alfredo sauce in the bottom of the prepared baking dish. Make 2 layers as follows: lasagna noodles, alfredo sauce, chicken, mozzarella, and remaining Parmesan cheese.

7. Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and lightly golden.
8. Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley or basil if desired.

Expert Tips

• Let lasagna rest. Once baked, let it rest about 10–15 minutes before cutting for nice, clean slices.
• Use rotisserie chicken. This is one of our favorite shortcuts. A store-bought rotisserie chicken is delicious, easy to use and ideal to save time on a busy night.
• Cover with foil during the first half of baking. Do this for most of the bake time to prevent the top of the lasagna from drying out.
• Make Alfredo slightly thinner than usual. Since the noodles absorb liquid while baking, make the sauce on the thinner side versus using a super thick Alfredo, so the lasagna is perfectly moist and gooey.

Variations

Here are some of our favorite twists on this comforting dish:

• Add veggies. Add in simply sautéed spinach or sautéed mushrooms between layers for extra flavor and texture.
• Use bacon or pancetta. Sprinkle either in, crispy and crumbled for a smoky twist.
• Try another protein: Swap out shredded chicken for shredded or ground turkey or crumbled Italian sausage for a different flavor profile.
• Make individual portions. Build mini lasagnas in small ramekins then cover tightly with plastic wrap or foil for future freezer meals.

Storage

Slice leftover lasagna into portions and store in an airtight container in the fridge for 3-4 days. To reheat, warm in a 350° oven until hot and cheese is bubbly.

Leftover lasagna freezes beautifully. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 350° until warmed through.

This is a great recipe for meal prep. You can assemble the lasagna up to a day in advance, cover and store in the fridge, then bake as instructed above. You can also fully cook the lasagna ahead of time, cool, then reheat later, if preferred.

FAQs

More Italian-Inspired Recipes

• Chicken Florentine Pasta
• Lasagna Soup
• Creamy Bolognese
• Italian Sausage Tortellini Soup

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Chicken Alfredo Lasagna

This easy Chicken Alfredo Lasagna is quick to assemble with 10 ingredients and layered with flavors from two comfort food classics in a cozy one-pan baked creation for the whole family.

Course Main Course

Cuisine American

Keyword christmas, holiday, holidays, pasta

Prep Time 15 minutes minutes

Cook Time 1 hour hour

15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 542kcal

Ingredients

• 4 garlic cloves
• 1/2 cup all-purpose flour
• 3 cups heavy cream
• 1 cup whole milk
• 2 cups freshly grated Parmesan cheese divided
• 1/2 cup salted butter
• 1 1/2 teaspoons salt divided
• 1 teaspoon black pepper divided
• 1/4 teaspoon nutmeg
• 2 cups cooked shredded chicken
• 1/2 teaspoon garlic powder
• 9-12 lasagna noodles cooked per package directions
• 2 cups mozzarella cheese

Instructions

• Preheat oven to 375°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
• In a large saucepan over medium heat, melt butter. Add garlic and cook for 30 seconds, just until fragrant. Whisk in flour and cook for 1–2 minutes.
• Slowly whisk in heavy cream and milk, stirring constantly until smooth. Simmer for 5–7 minutes, stirring often, until thickened.
• Remove from heat and stir in 1 1/2 cups of the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg until smooth.
• Toss the cooked chicken with salt, pepper, and garlic powder.
• Spread a thin layer of Alfredo sauce in the bottom of the prepared baking dish. Make 2 layers as follows: lasagna noodles, alfredo sauce, chicken, mozzarella, and remaining Parmesan cheese.
• Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and lightly golden.
• Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley or basil if desired.

Notes

Storage:

• Slice leftovers into portions and store in an airtight container in the fridge for 3-4 days. To reheat, warm in a 350° oven until hot and cheese is bubbly.
• Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 350° until warmed through.
• Make this lasagna ahead of time: Assemble up to a day in advance, cover and store in the fridge, then bake as instructed above. You can also fully cook the lasagna ahead of time, cool, then reheat later, if preferred.

Tips

• Let lasagna rest. Once baked, let it rest about 10–15 minutes before cutting for nice, clean slices.
• Use rotisserie chicken. This is one of our favorite shortcuts. A store-bought rotisserie chicken is delicious, easy to use and ideal to save time on a busy night.
• Cover with foil. Do this for most of the bake time to prevent the top of the lasagna from drying out.
• Make Alfredo slightly thinner than usual. Since the noodles absorb liquid while baking, make the sauce on the thinner side versus using a super thick Alfredo, so the lasagna is perfectly moist and gooey.

Nutrition

Calories: 542kcal | Carbohydrates: 24g | Protein: 22g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 778mg | Potassium: 233mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 369mg | Iron: 1mg

The post Chicken Alfredo Lasagna appeared first on Dinner in 321.

If you follow me on social media, you know my classic Queso Chicken and Rice casserole was a viral recipe sensation. So naturally, I had to make a Slow Cooker Queso Chicken and Rice to make the prep even easier.

With just 7 ingredients that are all easy to find and can be kept in your pantry, dinner comes together in the blink of an eye thanks to the slow cooker. This recipe has become so popular with my family, we have it couple times a month, and the leftovers are even more delicious too!

For more delicious slow cooker meals, my Slow Cooker Pot Roast and Crock Pot Marry Me Chicken are two others to try.

Why you’ll love this recipe

• Less than 10 ingredients. No hassle here and easy to shop for. I almost always have these ingredients already in my kitchen.
• Flavors kids and adults love. I can fully attest that slow cooker queso chicken and rice is a hit with picky eaters too!
• Great for beginner cooks. Grab your slow cooker and start cooking, it’s a foolproof dinner recipe.
• No mess. I like to mix all of the ingredients in the slow cooker so there are no dishes to clean up!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Knorr Taco or Mexican Rice: The base to the casserole that already has the delicious seasonings inside.
• Regular or low-sodium chicken broth: Adds richness and cooks the rice perfectly.
• Pace Picante Sauce or other smooth salsa: Gives a nice tomato flavor and a bit of spice.
• Water: More cooking liquid to cook the rice perfectly.
• Taco seasoning: Use your favorite to season the casserole.
• Boneless skinless chicken thighs or breasts cut into 1-inch cubes: Use whichever cut you like, just be sure to cut them all the same size.
• Shredded Mexican cheese blend: Adds that gooey, cheesy flavor we all love in Mexican food.
• Queso blanco dip: Gives richness and a creamy texture that is signature to this recipe.

Tools You’ll Need

• Crockpot
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater

how to make slow cooker queso chicken and rice

1. Whisk together both rice packets, broth, salsa, water and chicken in the crockpot.

2. Cover and cook on low 3-4 hours or high 2 to 2 1/2 hours, or until chicken reaches 165°F and rice is tender.
3. Add 1 1/2 cups of the shredded cheese. Stir the mixture inside the crockpot to gently to combine with the rice. Sprinkle the remaining shredded cheese on top.

4. Cover another 5-10 minutes just to melt the cheese.
5. Drizzle warmed queso blanco dip over the top before serving.

expert tips

• Cut the chicken pieces all the same size so they cook evenly. This is key to tender chicken that is moist and delicious.
• Make it with cooked chicken. Simply add shredded chicken when you add the shredded cheese.
• Make it vegetarian. Omit the chicken and use vegetable broth instead. Add more veggies like bell peppers, fire roasted corn, and even cauliflower or broccoli if you desire.
• Add the cheese last. You want to avoid sprinkling over the cheese too early or else it will clump and not melt evenly.
• Use your favorite queso. This is the cherry on top, drizzle it over warm for the most decadent bite.

storage

Store any leftover slow cooker queso chicken and rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

You can easily freeze the leftovers too, just place in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.

It’s a great weeknight dinner to prepare ahead of time. The hands-on prep time is about 10 minutes and then let the crock pot do the work for you.

Frequently Asked Questions

more Easy Slow Cooker Recipes

• Slow Cooker Cheeseburger Dip
• Slow Cooker Chicken Stroganoff
• Slow Cooker Teriyaki Pork Ribs
• Slow Cooker Apricot Chicken

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Slow Cooker Queso Chicken and Rice

This Slow Cooker Queso Chicken and Rice is the easiest dinner recipe for feeding a crowd any night of the week. WIth seasoned rice, tender chicken, and creamy queso, it's easy to prep in 10 minutes before the crock pot does the rest of the cooking for you.

Course Main Course

Cuisine American, Mexican

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 Servings

Calories 430kcal

Ingredients

• 2 5.4oz packs Knorr Taco or Mexican Rice
• 14.5 oz regular or low-sodium chicken broth
• 16 oz Pace Picante Sauce or other smooth salsa
• 1 cup water
• 2-3 tsp taco seasoning
• 2 1/2-3 lb boneless skinless chicken thighs or breasts cut into 1-inch cubes
• 2 cups shredded Mexican cheese blend
• 1/2-3/4 cup queso blanco dip warmed
• cilantro for garnish if desired

Instructions

• Whisk together both rice packets, broth, salsa, water, and chicken in the crockpot.
• Cover and cook on low 3-4 hours or high 2 to 2 1/2 hours, or until chicken reaches 165°F and rice is tender.
• Add 1 1/2 cups of the shredded cheese. Stir the mixture inside the crockpot to gently to combine with the rice. Sprinkle the remaining shredded cheese on top.
• Cover another 5-10 minutes just to melt the cheese.
• Drizzle warmed queso blanco dip over the top before serving. Garnish with cilantro if desired.

Notes

Storage:

Store any leftover slow cooker queso chicken and rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

You can easily freeze the leftovers too, just place in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.

It’s a great weeknight dinner to prepare ahead of time. The hands-on prep time is about 10 minutes and then let the crock pot do the work for you.

Tips

• Cut the chicken pieces all the same size so they cook evenly. This is key to tender chicken that is moist and delicious.
• Make it with cooked chicken. Simply add shredded chicken when you add the shredded cheese.
• Make it vegetarian. Omit the chicken and use vegetable broth instead. Add more veggies like bell peppers, fire roasted corn, and even cauliflower or broccoli if you desire.
• Add the cheese last. You want to avoid sprinkling over the cheese too early or else it will clump and not melt evenly.
• Use your favorite queso. This is the cherry on top, drizzle it over warm for the most decadent bite.

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g

The post Slow Cooker Queso Chicken and Rice appeared first on Dinner in 321.

If you know anything about Cracker Barrel’s Chicken Tenders, they are so moist, juicy, and flavorful. They aren’t your classic fried chicken tenders, this is their seared or grilled stovetop chicken! The secret to the restaurant-quality flavor is in the marinade. It’s a base of Italian dressing with a little bit of honey as well as lime juice.

You have to marinate them long enough so the flavor really infuses into the chicken. Once they’re cooked, it’s a moist, juicy, and flavorful bite of chicken! Use them to top my Loaded House Salad or serve alongside Mashed Potatoes. I guarantee they will be a hit!

why you’ll love this recipe

• Easy to make in advance. Marinate the chicken the night before for dinner the next day.
• The perfect recipe for meal prepping. I love to cook up a big batch of these chicken tenders to enjoy throughout the week on salads and sandwiches.
• Tastes just like the restaurant. If you’re a fan of Cracker Barrel, then make this recipe right at home! It’s affordable and so quick to assemble.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Zesty Italian Dressing mix: Base to the chicken marinade.
• Whole buttermilk: Tenderizes the chicken lightly and gives it that delicious flavor. Give it a good shake before adding.
• Honey, molasses, or agave syrup: Adds a hint of sweetness.
• Olive oil: Adds a little fat to the marinade.
• Apple cider vinegar: The tang that compliments the buttermilk for both texture and flavor. You can use white vinegar if that’s all you have.
• Fresh lime juice: A little fresh citrus boosts the other flavors of the marinade.
• Chicken tenders or boneless, skinless chicken breasts: You can buy the chicken already cut into tenders or cut them yourself from chicken breasts.
• Neutral oil: Used for cooking the chicken tenders. I like avocado or canola oil. Olive oil works great too.
• Garnish: Additional honey and/or chopped parsley to add a little fresh flavor and sweetness.

Tools You’ll Need

• Measuring Cups and Spoons
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Thermometer

how to make cracker barrel chicken tenders

1. In a large bowl, whisk together the Zesty Italian dressing mix, whole buttermilk, honey (or your preferred sweetener), olive oil, apple cider vinegar, fresh lime juice and until fully combined.

2. Add the chicken to the marinade, making sure everything is well coated. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness.

3. Remove the chicken from the marinade and let excess drip off. Season with seasoning salt or salt and black pepper.

4. Add about 1/4 inch of oil to a large skillet and heat over medium to medium-high heat until shimmering.
5. Working in batches, add the chicken tenders to the hot oil. Cook for about 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).

6. Transfer to a plate. Garnish with additional honey and parsley if desired.

storage

Store any leftover chicken tenders in an airtight container in the fridge for up to 4 days. Reheat in the oven, air fryer, or microwave for a few minutes until warmed through.

You can easily freeze the tenders as well for up to 2 months. Just thaw overnight in the fridge and then heat through.

This is a meal prep recipe I find myself making all the time. I marinate the chicken on a Sunday afternoon, then cook them all up on Sunday evening or Monday morning for delicious protein all week long.

Frequently Asked Questions

more easy chicken recipes

• Peppercorn Chicken
• Barbecue Chicken Casserole
• Crispy Baked Chicken Wings
• Chicken and Biscuit Casserole

Print

Copycat Cracker Barrel Chicken Tenders

These Copycat Cracker Barrel Chicken Tenders taste just like the restaurant. They're so simple to prepare with a marinade that comes together with pantry ingredients. Cooked on the stovetop in a skillet, they're the easiest weeknight dinner or meal prep recipe to enjoy as a flavorful protein throughout the week.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6 servings

Calories 369kcal

Ingredients

• Zesty Italian Dressing mix
• 1 cup whole buttermilk
• 1/3 cup honey, molasses, or agave syrup
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 3 tablespoons fresh lime juice
• 2-2 1/2 pounds chicken tenders or bones
• neutral oil for cooking
• Garnish: additional honey and/or chopped parsley

Instructions

• In a large bowl, whisk together the Zesty Italian dressing mix, whole buttermilk, honey (or your preferred sweetener), olive oil, apple cider vinegar, fresh lime juice and until fully combined.
• Add the chicken to the marinade, making sure everything is well coated. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor and tenderness.
• Remove the chicken from the marinade and let excess drip off. Season with seasoning salt or salt and black pepper.
• Add about 1/4 inch of oil to a large skillet and heat over medium to medium-high heat until shimmering.
• Working in batches, add the chicken tenders to the hot oil. Cook for about 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F).
• Transfer to a plate. Garnish with additional honey and parsley if desired.

Video

Notes

Tips: 

• Marinate for long enough to allow the chicken to absorb the flavor. I recommend at least 4 hours or up to overnight. It’s a great recipe to prep ahead.
• Allow the excess marinade to drip off before cooking to make sure you get a nice sear on both sides of the chicken.
• The best way to know the chicken is done cooking is to use a meat thermometer. It should register 165ºF.
• Cut the chicken tenders all the same size and thickness. This is key so they all cook in the same amount of time and no chicken tenders are overcooked (which will make them dry).
• Grill them if you’d like. You an easily grill these chicken tenders too. Preheat the grill to medium-high heat and allow them to char for a couple minutes per side.

Storage: 

Store any leftover chicken tenders in an airtight container in the fridge for up to 4 days. Reheat in the oven, air fryer, or microwave for a few minutes until warmed through.

You can easily freeze the tenders as well for up to 2 months. Just thaw overnight in the fridge and then heat through.

This is a meal prep recipe I find myself making all the time. I marinate the chicken on a Sunday afternoon, then cook them all up on Sunday even or Monday morning for delicious protein all week long.

Nutrition

Calories: 369kcal | Carbohydrates: 17g | Protein: 42g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 280mg | Potassium: 773mg | Fiber: 0.04g | Sugar: 17g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

The post Copycat Cracker Barrel Chicken Tenders appeared first on Dinner in 321.

If you are looking to impress your family or friends any night of the week, make my Peppercorn Chicken. It’s super easy to assemble on the stovetop and pairs with so many side dishes like Mashed Potatoes and Green Beans.

The sauce is rich and creamy thanks to a roux base, chicken broth, and cream. With the addition of Dijon mustard and peppercorns, it’s almost French-inspired in flavor (sometimes called chicken au poivre), but easy to make right at home. My family always tells me this is restaurant-quality, so make it for your next dinner party or date night in, I know you won’t be disappointed!

why you’ll love this recipe

• Uses basic pantry ingredients. With just about 10 ingredients you can whip up this Peppercorn Chicken any night of the week in a matter of minutes.
• Big elevated flavors with minimal effort. That’s always my goal, and with this single skillet recipe, clean up is quick too.
• Use breasts or thighs, or even a combination of both! This will make all of your eaters very happy!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

For the Chicken:

• Boneless skinless chicken breasts or thighs: The perfect cut of protein for this dish. Use a smaller breast if that’s what you choose, or boneless skinless chicken thighs.
• Garlic powder: Adds that concentrated garlicky flavor we love.
• Cracked black peppercorns: Gives depth to the sauce and a little bit of spiciness too.
• Olive oil: Cooking oil for the recipe.

For the Sauce:

• Salted butter: Base to the sauce.
• Garlic clove: Infuses the butter to have a garlicky flavor in every bite.
• All-purpose flour: Thickens the sauce nicely.
• Chicken broth: Makes the sauce the correct consistency.
• Heavy cream: Adds the creaminess factor.
• Dijon mustard: Gives both tang and brightness.
• Cracked black peppercorns: Even more peppercorns here to make that signature spicy and warm sauce.
• Onion powder: Adds a little bit of onion sweetness.
• Optional: Splash of white wine or 1 teaspoon Worcestershire sauce are both delicious flavor enhancers for the sauce.

Tools You’ll Need

• Measuring Cups and Spoons
• Large Skillet
• Whisk
• Liquid Measuring Cups
• Thermometer

how to make peppercorn chicken

1. Pat the chicken dry. Season both sides with seasoning salt or salt and black pepper, garlic powder, and cracked black pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove chicken from the skillet and set aside.

3. Lower heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 1 minute.
4. Whisk in flour, and cook 1 minute.
5. Pour in chicken broth (and white wine if using), scraping up all the browned bits from the pan.

6. Stir in Dijon mustard, onion powder, and additional cracked peppercorns. Let it simmer for 3–4 minutes to reduce slightly.
7. Pour in heavy cream and stir well. Let the sauce simmer another 3–5 minutes until it thickens.

8. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes.
9. Garnish with parsley if desired. Serve as is or over rice, mashed potatoes, or rice.

expert tips

• Make sure you chicken pieces are the same size. This allows for even cooking and won’t dry the meat out as it cooks.
• If you want to lighten-up the sauce, use half and half. It just as creamy and delicious.
• After reducing the sauce, if it’s still too thin, then make a slurry. Mix 2 teaspoons cornstarch with water and whisk into the peppercorn sauce. Simmer again until just thickened.
• Add a splash of wine or Worcestershire if you please. I’ve tried both and they are a little something extra to elevate the flavors even more.
• Buy new peppercorns for this recipe. If you have whole peppercorns in the back of your pantry that you’ve been storing for years, I highly recommend buying them new at the store for this dish. The flavor of the chicken will be so much bolder and delicious.

Storage

Store any leftover peppercorn chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of stock until warmed through.

While you can freeze this chicken recipe, I just like to caution that often when the sauce is thawed and reheated, it can curdle. Just be sure to heat slowly and stir often.

What to Serve with peppercorn Chicken

There are so many different side dishes that make for a delicious pairing with this one pan chicken recipe. Here are some of my family’s recommendations:

• Crockpot Mashed Potatoes
• Green Beans
• 3 Ingredient Rice
• Gremolata Asparagus

Frequently Asked Questions

More Easy chicken recipes

• Roasted Chicken Thighs and Potatoes
• Chicken and Dumplings with Canned Biscuits
• Chicken and Biscuit Casserole
• Cornflake Chicken Tenders

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Peppercorn Chicken

This Peppercorn Chicken is a creamy and rich restaurant-quality meal that's ready in about 30 minutes. Using a single skillet, juicy chicken is smothered in a creamy sauce that's studded with spicy peppercorns for the most comforting dinner recipe.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

For the Chicken

• 1 1/2-2 pounds boneless skinless chicken breasts or thighs
• 1/2 teaspoon seasoning salt or salt and black pepper
• 1 teaspoon garlic powder
• 1 tablespoon cracked black peppercorns
• 2 tablespoons olive oil

For the Sauce

• 2 tablespoons salted butter
• 1 minced garlic clove
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 3/4 cup heavy cream
• 2 teaspoons dijon mustard
• 1-2 teaspoons cracked black peppercorns
• 1/2 teaspoon onion powder
• seasoning salt or salt and black pepper to taste
• optional: splash of white wine or 1 teaspoon Worcestershire sauce

Instructions

• Pat the chicken dry. Season both sides with seasoning salt or salt and black pepper, garlic powder, and cracked black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through with an internal temperature of 165°F. Remove chicken from the skillet and set aside.
• Lower heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 1 minute.
• Whisk in flour, and cook 1 minute.
• Pour in chicken broth (and white wine if using), scraping up all the browned bits from the pan.
• Stir in Dijon mustard, onion powder, and additional cracked peppercorns. Let it simmer for 3–4 minutes to reduce slightly.
• Pour in heavy cream and stir well. Let the sauce simmer another 3–5 minutes until it thickens.
• Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2–3 minutes.
• Garnish with parsley if desired. Serve as is or over rice, mashed potatoes, or rice.

Video

Notes

Storage: 

Store any leftover peppercorn chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of stock until warmed through.

While you can freeze this chicken recipe, I just like to caution that often when the sauce is thawed and reheated, it could curdle. Just be sure to heat slowly and stir often.

Tips: 

• Make sure you chicken pieces are the same size. This allows for even cooking and won’t dry the meat out as it cooks.
• If you want to lighten-up the sauce, use half and half. It just as creamy and delicious.
• After reducing the sauce, if it’s still too thin, then make a slurry. Mix 2 teaspoons cornstarch with water and whisk into the sauce. Simmer again until just thickened.
• Add a splash of wine or Worcestershire if you please. I’ve tried both and they are a little something extra to elevate the flavors even more.
• Buy new peppercorns for this recipe. If you have whole peppercorns in the back of your pantry that you’ve been storing for years, I highly recommend buying them new at the store for this recipe. The flavor of the chicken will be so much bolder and delicious.

The post Peppercorn Chicken appeared first on Dinner in 321.

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.

Video

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.