Hashbrown Chicken Casserole

Hashbrown Chicken Casserole

Hashbrown Chicken Casserole

As I went through my freezer, fridge, and pantry, I came up with this dish. At the end of this post, I will put what I will do differently the next time I make it. It made a 13×9 dish so that we would have leftovers. Next time, I will put it in a smaller glass dish and then an aluminum pan. From there, I will cover it well and freeze the extra. That way, I will stock up my freezer. By making a big batch and freezing half, over time, you will have enough to feed your family for at least a week. In my case, I usually do this once a month, so I can go a whole month using the food that I cooked. Cook, eat once (leftovers), and freeze the other. You will not regret it.


Chicken (I had frozen Tyson grilled chicken. You can use canned chicken, cook a whole chicken, or buy a rotisserie chicken or chicken breasts. I sound like the guy off of Forrest Gump describing the different types of shrimp.)

Bacon (bits or fry and crumble)


Garlic butter (I used leftover Papa John’s garlic butter)

Minced garlic

Onion, chopped

Portobello mushrooms, chopped

Two c. sour cream

One can of corn, drained

1/3 c. milk

Bread crumbs


Hashbrowns (I bought the cubed southern hashbrowns that have chopped-up peppers)


Preheat your oven to 400. Grease a 13×9 dish and place your hashbrowns. I sprinkled the top with seasoning and mixed that up to get it all coated. Future me will add the seasoning and then a packet of ranch mix. On top of that, I added my garlic butter. Future me will make a garlic-infused compound butter to put a few pats on top. Oh, Ghee would be good too! I do love me some Ghee.

I cut up my chicken strips in a large bowl and added all the ingredients (including more seasoning and a packet of ranch) except the bread crumbs and a handful of cheddar. I did, however, mix some cheddar in with the chicken. Once that is all mixed, spoon over the top of the potatoes.

I then sprinkled some Italian Bread crumbs (any will do Panko would be good) and used the rest of my cheddar. Cover it will aluminum foil and bake it for about 30 minutes with the foil on tightly. Take the foil off and let it cook for another 10 minutes.

I served it with leftover hotdog buns that I buttered and put garlic on. We are living the dream over here!

What I Will Do Differently

Next time, I will add bigger chunks of chopped peppers. Also, I will probably add a couple of packets of dry Ranch seasoning. The verdict is out on the corn. I liked the sweet pop of flavor, but it was also weird. That’s a mental thing for me. I will probably fry bacon the next time. This time I used bacon bits. Also, I will probably heat my chicken with some bacon grease for added flavor. Oh, chopped spinach would have been great in this!




Lipton Onion Soup Thighs with Rice

Lipton Onion Soup Thighs with Rice


Lipton Onion Soup Thighs with Rice


Oh, this is a good one too! Lipton Onion Soup Thighs with Rice is what is for dinner. The rice was fantastic! This is another “throw-together” kind of recipe. I had lots of Lipton Onion Soup Mix packets. It is finding creative ways to use them without having a roast.  




Chicken Thighs


2 c. rice


2 c. chicken broth


1 can cream of chicken


1 can cream of mushroom


1 packet Lipton Onion Soup Mix


Garlic Powder




Shredded Parmesan




How to Make Lipton Onion Soup Thighs with Rice


Preheat the oven to 350. Grease 13×9 dish. In a large bowl, combine the uncooked rice and chicken broth. Next, add Lipton Onion Soup Mix, cream of mushroom, and cream of chicken. Put in the bottom of the dish. On top, place the uncooked chicken. Sprinkle some garlic over the top, as well as panko. Next, throw on some shredded parmesan. Bake, covered, for an hour. Uncover and bake for 25 minutes.


The rice was excellent!




Keto-Friendly Chicken Dish

Keto-Friendly Chicken Dish

Keto-Friendly Chicken Dish

I was overall pleased with this Keto-Friendly Chicken Dish.  Lately, I’m trying things (some fail, some not), and I post as I make them.  That way, when I look back, I can see what my crew liked and didn’t.


3.5 chicken breasts



Italian Seasoning

Fresh Mushrooms

Green onions

1/2 c. olive oil

1 c. chicken broth



I had Big Daddy take each chicken breast and slice them thinly.  With 3.5 chicken breasts, it filled 2 greased 13×9 pans.  I seasoned, with my seasoning mix, each side of the chicken.

I added my spinach, Italian seasoning, and fresh mushrooms to my food processor.  I chopped them finely and then spread some over each chicken breast.  Then, I sprinkled Italian seasoning over the top.

Next Up

I put the cream cheese in the microwave for about 30 seconds to soften it.  Then, I added the oil and chicken broth and whisked those together.  Next, I smeared that over each breast and sprinkled the top with the green onions.

Bake at 375, covered, for 20-25 minutes.  Take the cover off, add mozzarella and cook for another 10 minutes.

What I Would Do Different

Next, I will add minced garlic and sauteed onion to the mix.  Overall, this was a good dish; my family gobbled it up guiltless!



Healthy Chicken and Rice Recipe

Healthy Chicken and Rice Recipe

Let me say that there is SO much you can add to this! When I make this again, and I will, there are several things that I will add. The reason why I didn’t this time is that I am “shelf” cooking. We desperately needed to go to the grocery, so I used what I had on hand.

I will put “optional” on each thing I will use next time. The recipe can be loaded up with veggies and goodness. There was one mistake that I made. I put the rice in raw, which did not cook well. This is a technique that I use with Easy Brunzi Baseball Casserole. That always works well. However, I had to add more chicken broth, cover, and cook it longer this time.

Lesson learned.

Healthy Chicken and Rice Casserole

Use 3 chicken breasts (I cooked these in 1 c. of water, with seasoning and minced onions in my instant pot). Once it was cooked, I cut it up into chunks. I used 1.5 c. of the chicken stock. Next time, I will use 2 cups of chicken stock.

In a big bowl, I put all my chicken, broth, 1 can of cream of chicken, a block of cream cheese, seasoning mix, 2 packets of the dry ranch, 1 c. rice (COOK THAT FIRST), and some cheddar.

Next time, I will add 1 steamed bag of cauliflower rice, possibly broccoli, fresh mushrooms, and chopped-up spinach. Oh, that would be so good.

I put all of that in a greased 13×9 dish. The topping was 2 sleeves of ritz crackers with some butter in them. I ran that through the food processor. Spread that over the top of the casserole and add a bit more cheddar.

Cook at 350 for 30 minutes, covered. Then, I uncovered it for about 20 minutes. It was delicious.





Baked Chicken and Ranch Recipe

Baked Chicken and Ranch Recipe

Baked Chicken and Ranch Recipe.  Big Daddy raved over this chicken, claiming it was the “best chicken” he had ever put in his mouth.  This chicken and my mashed potatoes became stars tonight.

Baked Chicken and Ranch Recipe

Boneless chicken thighs (you can use breasts) noted to say I used the giant family pack




2 sticks of butter (I could get away with one depending on how much chicken you cook.

3 packets of dry ranch mix


In a bowl, melt butter.  Once melted, place in a shallow dish for dredging.  While your butter is melting, take 2 c. cornflakes, seasoning, and some good shakes of parmesan and run that through your food processor.  Please place it in another shallow dish.

Spray your 13×9 pan(s).

First, roll out your thighs and cut off big pieces of fat.  I did keep some fat on it because Big Daddy likes the “cracklins’.”  Next, dredge both sides of chicken in butter and cornflake mixture.  Finally, lay in a 13×9 dish.

Once all that was done, I patted in (on each side) the dry ranch packet.  I placed strips of raw bacon over the top of the chicken.  You can see how I did it in the photo.  The bacon grease seeps into the chicken and keeps it moist.

I cooked this at 350, uncovered, for 40 minutes on the middle rack.  For the last 20 minutes, I put it on the top shelf to get the bacon crispy.  For love, it was AWESOME.



Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole is quickly becoming one of my family’s favorite recipes. I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts. All the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic-free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions. There was a total of about 6 c. water that was used. The instant pot was set on manual for 20 minutes. For the love, save the broth. Let it cool in a bowl overnight, and then skim the fat off the top. You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon. I also chopped up an onion, and I fried that in the bacon grease. Once my chicken was done, I kept out 3 large chicken breasts. The rest, I put in a baggie and froze. You can use a large bowl and shred it up. I added more seasoning and put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions6 large potatoes (cubed, peeled, or unpeeled), 1/2 c. sour cream, my chopped-up bacon, 2 T. of bacon grease, a ladle of the chicken broth, and I smooshed it all together with my hands cause the spoon was not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese). I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken, and topped it with cheese.

Cover and bake at 350 for 30 minutes. Uncover and bake for 5 minutes.

It was good. Happy cooking.



Gluten-Free Beef Scalloped Potato Casserole

Gluten-Free Beef Scalloped Potato Casserole

Gluten-Free Beef Scalloped Potato Casserole

Oh, this Gluten-Free Beef Scalloped Potato Casserole is so good! I have also used a roast that I had cut up and marinated. It was equally as good!

2 pounds ground beef cooked with chopped-up onion and some seasoning.

Once that is cooked up, drain. Add in 1 c. beef broth or vegetable broth. Sprinkle over 2 Tablespoons gluten-free flour. Stir until it is thick.

Place this in a greased 13×9 dish.

Cut up some fresh mushrooms and sprinkle them over top of beef.

Next, cut some kale (can use spinach) and sprinkle it over mushrooms. Add a bit of seasoning.

Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).

Scalloped Potatoes

Take 8 small-medium-sized potatoes. Peel and Wash. Use a mandolin to slice them up very thin. In an instant pot, put potatoes and add enough water to cover the top of the potatoes. I also added 3 tsp. Gluten-free chicken bouillon cubes. Manual for 2 minutes. Quick pressure release and drain.

Layer on top of kale. Add some seasoning and thyme. Place 1 c. milk, 1/2 stick of butter, and the rest of your gouda cheese in a pot. Allow to melt, and then pour over your potatoes.

Bake at 350 for 30 minutes, then place under the broiler for about 5 minutes to crisp up the cheese.

It was yummy!

Side Note:

I will say that I have made this several times. I have substituted the ground beef for chicken, as well as ham. The recipe was delicious, no matter the meat used. You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me. I try to stay away from processed food as much as possible. You could also sneak in shred-up zucchini or squash for even more nutrients. These items take on the taste of whatever you are cooking.



Copycat Alice’s Chicken From Outback

Copycat Alice's Chicken From Outback

Copycat Alice’s Chicken From Outback

We love this Copycat Alice’s Chicken From Outback. It is one of our favorite dishes.

Boneless skinless chicken breasts


Honey Mustard

1/2 stick butter

1# bacon, fried (save the grease)

Colby/Jack Cheese

2 c. fresh spinach

Fresh mushrooms


Cook your bacon on your broiler pan. It does not shrink up, and the grease catches in the bottom.

Cut your chicken into thin strips. Marinate them in the honey mustard for about an hour. In your electric skillet (well, that’s what I use), put in your leftover grease and the 1/2 stick of butter, and let that meltdown. Put your chicken in the skillet and put some seasoning on it.

When that is done, put it in a single layer in a greased 13×9 pan (I used 2 aluminum pans). On top of the chicken, put the crumbled bacon (I also used some bacon bits because I was cooking for *a lot* of humans). Next, put a layer of Colby/jack, spinach, and then Colby jack. Pour the leftover grease, butter, and the honey mustard’s drippings over your chicken’s top.

Cook at 350 for about 30 minutes.


Outback Steakhouse makes great Alice’s Chicken! I mean, it is good. There are so many ways to alternate the recipe, and this is one of those ways.


Parmesan Crusted Chicken with Asiago

Chicken.  Parmesan.  Asiago.  You can’t get much better than a Parmesan Crusted Chicken with Asiago recipe.  So, here is what I concocted.  This would be good with Gouda or Havarti, as well.

Parmesan Crusted Chicken with Asiago

Parmesan Crusted Chicken with Asiago

Chicken (I use raw chicken breasts.  I cut off all the tough parts.  It was thick, so I sliced it in third.  It cooked quicker doing it like that)

2 Eggs with a splash of water.

1 c. parmesan with seasoning

After the chicken is cut, dredge in egg wash and then in parmesan.

In a large skillet, get the oil hot.  You do not want the breading to stick to the skillet and/or come off.

While that is cooking, put your bacon in the oven.

Place your chicken in oil and sear on both sides.

Next Up

350 for the stove.  Place the chicken on a broiling pan after the chicken is seared on both sides.  You need to put shredded asiago and crumbled bacon on top of the chicken.  I just put it in the oven long enough to melt the cheese.

Good gravy, that was some good stuff.



Fantastical Chicken Asparagus Casserole

Fantastical Chicken Asparagus Casserole

Fantastical Chicken Asparagus Casserole. This was one of those “made-up” meals. It was so freaking good! I love experimenting. There have been some fantastic creations that have come out of my kitchen. However, there have been some serious stinkers that I’m thankful the chickens will eat! I hate wasting food.

4-6 chicken breasts, boiled and shredded (I used a whole small chicken that I cooked in the crockpot, always saving the broth, of course)

1 bag of real bacon bits

1-2 bunches of fresh asparagus snapped and washed

1 container of fresh mushrooms



3 T. flour

3 T. butter

Melt in the pan. Remove pan from heat.

Add 1 1/2 c. heavy whipping cream and stir until well mixed.

Return to heat.

Add 1 1/2 c. mozzarella


Fantastical Chicken Asparagus Casserole

In a greased 13×9 pan, layer cooked shredded chicken. Top with asparagus spears. Add mushrooms and bacon bits. Sprinkle with seasoning.

Pour over roux sauce.

Cover and bake at 350 for 30 minutes.

Uncover and cook for 15 minutes.

Enjoy. Fantastical Chicken Asparagus Casserole was a great meal, and I’m so thankful that all my kids either love asparagus or tolerate it beautifully! I could do asparagus with a bit of butter and saute all day long. It is so good and so good for you.