Hashbrown Chicken Casserole

 

This Hashbrown Chicken Casserole is the epitome of comfort food – hearty, creamy, cheesy, and incredibly satisfying. Featuring tender shredded chicken, crispy hashbrowns, and a rich, savory sauce, all baked to golden perfection with a crunchy topping, it’s a family-friendly dish that’s ideal for a cozy dinner or a crowd-pleasing potluck.

 

Ingredients:

For the Casserole:

Ingredient Quantity

Cooked shredded chicken (rotisserie chicken works great!) 3 cups

Frozen shredded hashbrown potatoes (thawed) 30 oz

Cream of chicken soup (or cream of mushroom for variety) 1 can (10.5 oz)

Sour cream 1 cup

Shredded cheddar cheese 1 cup (plus extra for topping)

Diced onion (optional) ½ cup

Garlic powder 1 teaspoon

Paprika 1 teaspoon

Salt To taste

Black pepper To taste

Melted butter (for topping) 2 tablespoons

Crushed cornflakes or breadcrumbs (for crunch) ½ cup

 

Optional Add-Ins:

Add-in

Chopped broccoli or spinach

Cooked and crumbled bacon

Grated Parmesan cheese

 

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside. If using frozen hashbrowns, make sure to thaw them completely according to package instructions. It’s also important to pat them dry with paper towels to remove any excess moisture, which helps prevent the casserole from becoming watery.

Mix the Ingredients: In a large mixing bowl, combine the 3 cups cooked shredded chicken, 30 oz thawed shredded hashbrown potatoes, 1 can cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, ½ cup diced onion (if using), 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and black pepper to taste. Stir everything until all the ingredients are evenly combined and coated. If you’re adding any optional ingredients like chopped broccoli, spinach, or cooked and crumbled bacon, fold them into the mixture at this stage.

Assemble the Casserole: Transfer the entire mixture to the prepared 9×13-inch baking dish, spreading it out evenly with a spatula. Sprinkle the top generously with additional shredded cheese (beyond the 1 cup mixed into the casserole). In a small separate bowl, mix the ½ cup crushed cornflakes or breadcrumbs with the 2 tablespoons melted butter. Sprinkle this crunchy mixture evenly over the cheese layer on top of the casserole.

Bake Until Bubbly: Bake in the preheated oven for 35–40 minutes, or until the casserole is thoroughly heated through, hot and bubbly around the edges, and the top is golden brown and crispy. Optional: For an extra crispy, golden-brown topping, you can broil the casserole for 2–3 minutes at the very end of baking. Keep a close eye on it during broiling to prevent burning, as it can brown very quickly!

Serve and Enjoy: Remove the casserole from the oven and let it cool for 5–10 minutes before serving. This allows the casserole to set slightly and makes for easier serving. Garnish with fresh parsley or sliced green onions for a pop of color and freshness, if desired.

 

Serving Suggestions:

Pair this hearty casserole with a simple side salad or some steamed green beans for a balanced meal.

Serve with warm, crusty bread or dinner rolls to soak up any extra creamy sauce.

For an added flavor boost, top individual servings with a dollop of sour cream, a sprinkle of hot sauce, or extra fresh herbs.

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

 

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter is a delectable culinary delight that marries the savory flavors of the sea with the comforting warmth of cheddar biscuits. This dish, beloved by seafood enthusiasts, is reminiscent of the famous Cheddar Bay Biscuits you might find at popular seafood chains but with a luxurious twist. The inclusion of crab meat elevates this recipe from a simple side dish to a gourmet appetizer or even a main course. These biscuits are perfect for special occasions, gatherings, or a cozy night in, providing a touch of elegance and richness.

 

Ingredients for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garlic powder

1/4 cup unsalted butter, cold and cubed

1 cup sharp cheddar cheese, shredded

3/4 cup buttermilk, cold

1/2 pound fresh crab meat, picked over for shells

1/4 cup chopped fresh parsley

1/4 cup unsalted butter, melted

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

 

Instructions for Making Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work it into pea-sized pieces.

Stir in the shredded cheddar cheese until well distributed.

Pour in the cold buttermilk and gently mix until a dough forms. Avoid overmixing.

Fold in the crab meat and parsley until just combined.

Using a spoon or scoop, drop portions of dough onto the prepared baking sheet.

Bake for 12-15 minutes or until golden brown.

While the biscuits bake, mix melted butter with lemon juice and lemon zest in a small bowl.

Brush the hot biscuits with the lemon butter as soon as they come out of the oven.

Serve warm and enjoy the rich, savory flavors.p

FROZEN FRUIT SALAD

 

Frozen Fruit Salad: A Classic Vintage Recipe Perfect for Holidays & Summer

Nothing beats a refreshing, sweet, and creamy frozen fruit salad—especially when it’s a cherished recipe passed down through generations. This vintage dessert, straight from Great-Grandma’s recipe box, is a delicious twist on traditional marshmallow fruit salad. It’s easy to make, packed with fruity goodness, and can be enjoyed as a side dish or a light dessert.

With its cool, creamy texture and vibrant fruit flavors, this dish is a staple at our family gatherings. My Aunt Jenny makes it every Easter, Thanksgiving, and Christmas, ensuring that this tradition lives on.

Why You’ll Love This Frozen Fruit Salad
Effortless Preparation – Just mix, freeze, and enjoy!
Make-Ahead Friendly – Prepare it a day in advance for stress-free entertaining.
Refreshing & Creamy – The perfect balance of fruity freshness and smooth richness.
Ideal for Any Occasion – Serve it for holiday feasts, summer BBQs, or as a light after-dinner treat.
Ingredients & Their Roles
8 ounces cream cheese, softened – Adds creaminess and a slight tang that balances the sweetness.
2 cups whipped topping (plus more for serving) – Provides an airy, light texture that keeps the salad fluffy.
1 pint strawberries, diced – Fresh, juicy berries add natural sweetness and a pop of color.
2 large bananas, chopped and diced – Contributes natural creaminess and tropical sweetness.
20 ounces crushed pineapple, drained – Offers bright, tangy flavor and moisture without making the dish too watery.
How to Make Frozen Fruit Salad

Step 1: Mix the Base
In a large mixing bowl, combine the softened cream cheese with the diced strawberries. Mix well until the cream cheese is smooth and the strawberries are evenly distributed.

Gently fold in the drained crushed pineapple and the chopped bananas, ensuring they’re evenly coated in the mixture.

Add the whipped topping and carefully fold it in until everything is fully incorporated.

Step 2: Freeze the Dessert
Spread the mixture evenly in a 9×13 baking pan, smoothing the top with a spatula.

Place the dish in the freezer and allow it to set for several hours or overnight until firm.

Step 3: Serve & Enjoy
Before serving, let the frozen fruit salad sit at room temperature for about 10 minutes to make slicing easier.

Dip a sharp knife into hot water before slicing to get clean, neat portions.

Serve with an extra dollop of whipped topping for a decadent touch!

Pro Tips for the Perfect Frozen Fruit Salad
Use ripe but firm bananas to prevent them from turning mushy after freezing.
Drain the crushed pineapple thoroughly to avoid excess liquid making the salad icy.
For added crunch, mix in chopped pecans or walnuts before freezing.
For a festive touch, add a handful of mini marshmallows or shredded coconut.
Store leftovers in an airtight container to prevent freezer burn and maintain the best texture.
Serving Suggestions
This frozen fruit salad pairs beautifully with holiday roasts, summer BBQs, or brunch spreads. Serve it alongside grilled chicken, ham, or a fresh fruit platter for a well-balanced meal. It’s also a fantastic light dessert after a heavy main course.

Final Thoughts: A Timeless Family Favorite
This Frozen Fruit Salad isn’t just a dish—it’s a family tradition. Passed down through generations, it remains a beloved favorite at every holiday feast and summer celebration. With its simple preparation, delightful flavors, and make-ahead convenience, this recipe is guaranteed to become a go-to in your household too.

Make it once, and it’ll quickly earn a permanent spot in your family’s recipe collection. Try it today, and experience the perfect balance of creamy, fruity, and refreshing goodness!

Have you tried this recipe? Let us know in the comments below! Share your own variations and how you serve this classic dish.

Creamy Parmesan Italian Sausage Soup

 

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel (optional)

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 (14.5 ounces) can of petite diced tomatoes

8 ounces pasta such as ditalini (gluten-free for gluten-free)

1 teaspoon Italian seasoning

1/2 cup parmigiano reggiano (parmesan), grated

4 ounces cream cheese (warmed)

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat, and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.

Season with salt and pepper to taste, and mix in the parsley.

Notes

Option: Replace the cream with milk or yogurt.

Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.

Option: Omit the pasta; also remove 1 cup of chicken broth.

Option: Add 1/2 cup roasted red peppers, diced!

Option: Add 2 tablespoons of sliced basil just before serving!

Option: Garnish with more parmesan!

Southern Sweet Potato Casserole

 

Southern Sweet Potato Casserole – I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.

INGREDIENTS

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

TOPPING

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup bu

tter, melted

 

How to Make Southern Sweet Potato Casserole

Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.

One-Pan Chicken with Creamy Buttered Noodles

 

Ingredients:

 

4 boneless, skinless chicken breasts

 

2 tbsp olive oil

 

3 garlic cloves, minced

 

2 cups chicken broth

 

1 cup heavy cream

 

8 oz egg noodles

 

3 tbsp butter

 

¼ cup grated Parmesan cheese

 

Salt and pepper, to taste

 

Fresh parsley, chopped (optional)

 

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Instructions:

 

1. Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 5-6 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.

 

2. Make the Noodles:

In the same skillet, add the minced garlic and sauté until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, then add the egg noodles. Cover and cook for 8-10 minutes, stirring occasionally, until the noodles are tender.

 

3. Finish the Dish:

Stir in the butter and grated Parmesan cheese, mixing until the sauce becomes rich and creamy. Return the cooked chicken to the skillet, letting it warm through with the noodles.

 

4. Serve:

Garnish with freshly chopped parsley, if desired. Serve hot and enjoy!

 

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Tips & Variations:

 

Extra Creamy: Add more heavy cream or a splash of milk for a richer sauce.

 

Cheese Options: Try Asiago or Pecorino Romano for a twist on the classic Parmesan flavor.

 

Protein Swap: Use boneless chicken thighs or turkey cutlets for variety.

 

Veggie Boost: Toss in spinach, mushrooms, or peas for added color and nutrients.

 

A simple, comforting meal that comes together in one pan—perfect for busy weeknights!

Cheddar Ranch Crack Dip

 

When it comes to party snacks or game-day appetizers, nothing beats a creamy, cheesy dip that keeps everyone coming back for more. This Cheddar Ranch Crack Dip is just that—a true crowd-pleaser with bold flavors and an irresistibly creamy texture. The combination of sour cream, ranch, cheddar cheese, and smoky bacon bits makes this dip downright addictive (hence the name “crack dip”!).

Best of all? It takes just minutes to prepare, and the longer it chills, the better it tastes. Whether you’re hosting a party, heading to a potluck, or just craving a savory snack, this dip will never disappoint.

Why You’ll Love This Dip

• Quick & Easy: Just 4 ingredients and a few minutes of prep.

• Crowd Favorite: Ranch, bacon, and cheddar—always a winning combo.

• Make Ahead: Perfect for prepping the night before an event.

• Versatile: Great with chips, crackers, veggies, or even pork rinds for a low-carb option.

Ingredients

• 16 oz sour cream

• 1 oz packet ranch dressing mix

• 3 oz bacon bits (from a packet)

• 1 cup shredded cheddar cheese

Instructions

1. Mix the Dip

In a medium mixing bowl, combine the sour cream, ranch dressing mix, bacon bits, and shredded cheddar cheese. Stir until all ingredients are fully incorporated.

2. Chill

Cover and refrigerate for at least 24 hours. This step allows the flavors to meld together for the best taste.

3. Serve & Enjoy

Serve the dip chilled with chips, crackers, fresh veggies, or pork rinds. Watch as it disappears quickly—it’s always a hit!

Tips & Variations

• Extra Cheesy: Add a mix of cheddar and Monterey Jack for more depth.

• Spicy Twist: Stir in diced jalapeños or a dash of hot sauce.

• Fresh Upgrade: Swap packaged bacon bits with freshly cooked and crumbled bacon.

• Meal Prep Friendly: Make it a day in advance for stress-free entertaining.

Final Thoughts

This Cheddar Ranch Crack Dip is the ultimate easy appetizer—creamy, cheesy, and bursting with flavor. With minimal effort and maximum flavor payoff, it’s bound to become a go-to recipe for parties, potlucks, or even casual snacking at home.