This southern-style Potato Salad recipe will have everyone begging for the recipe! Creamy, flavorful and easy to make this will be the hit of the BBQ!A Creamy Potato Salad RecipeThis potato salad will have everyone begging for the recipe! Every single time I bring this to a cookout, folks want to know who made it and they all come over to me wanting the recipe. I promise you this will be the last potato salad recipe you will ever need!This really is the best! We had a potato salad contest at work. Everyone brought their Mom or their Grandmas family recipes but I took this one. My entry got a unanimous vote as the best potato salad. I know everyone swears by how their Mom or Grandma made it (because you love what you grew up with, right?) but this one is the one that got the blue ribbon ha! A huge huge hit with everyone and I had to send them to your site for the recipe. Thank you SO much (it won me a $500 gift card!) TheresaFrequently Asked Questions: How do I keep my potato salad from drying out? As this cools the potatoes will continue to soak up the dressing. Its just what potatoes do, they like to soak up whatever they are mixed with. So, if you notice your salad is just a little dry when you are ready to serve, add a little more milk or chicken stock and some mayonnaise and it will restore the creaminess of your potato salad. Do I have to use mayonnaise? For a classic potato salad, mayonnaise is required. You could use Miracle Whip but I personally do not like the taste of Miracle Whip so I would never use it but if you love it, then dont let me stop you. Want a mayo-less potato salad? Be sure to check out my recipe for German Potato Salad Is it better to boil potatoes whole or cut up for potato salad? Its better to cut up potatoes before boiling them. They cook much faster when cut first. Also, you can leave the skin on the potatoes if you prefer. Do you have to put eggs in potato salad? Nope. You can leave them out if you prefer. How do you make potato salad taste better? Use chicken stock. It is my secret ingredient! Also, use fresh ingredients. Dont use store-bought hard-boiled eggs unless you are confident of the fresh taste. Sometimes store-bought hard boiled eggs have a funky taste to them and they can really throw off the taste of your whole salad. To make your own, check out my recipe for Homemade Chicken Broth. How so I store leftovers? Keep leftover salad stored in a covered container in the refrigerator for up 3 days. Because of the mayonnaise in the salad, try to keep it cool. Do not let it sit outside of the refrigerator for longer than 30 minutes and definitely do not let it sit uncovered outside in the sun. Keep it in a ice cooler until just before serving. Ingredients Needed: (See Recipe Card Below For The Full Recipe) Yukon gold potatoes I love the creaminess of Yukon Gold potatoes for potato salad but you could certainly use russet potatoes. mayonnaise for me, its got to be real mayonnaise (not Miracle Whip) I prefer Dukes or Hellmans.white vinegar you can use apple cider vinegar if that is all you have but it will add a slightly different taste to this. yellow mustard dont try to get fancy here with dijon mustard or try to use dried ground mustard, just good ole standard yellow mustard is the best. chicken stock I know this seems weird to use chicken stock but it just adds that little something that people wont quite be able to put their finger on but will know it makes this potato salad different from everyone elses but if you dont have chicken stock, you could use milk. You want a little extra liquid here to keep this dressing super creamy.celery and onion standard potato salad ingredients I just like to make sure they are diced up finely so no one is getting a huge bit of celery or onion. hard boiled eggs I know some people love it and some people hate it so go with what you prefer here but we personally love it!How To Make Potato Salad: Peel and dice potatoes into cubes. Place potatoes into a large pot of water. Boil for about 20 minutes (or until fork tender).Take care not to overcook your potatoes you dont want them overly mushy. Mix together mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.Add potatoes, celery, onion and stir gently.Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill.Cooks Note:Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more milk or chicken stock and mayonnaise and it will restore the creaminess of your potato salad.Craving More Recipes?Egg SaladDeviled EggsOld-Fashioned Bologna SaladThe Best Southern Fried ChickenFrench Potato Salad (No Mayo)Jalapeno Popper Potato SaladTuna SaladHam SaladOriginally published: February 2011Updated photos and republished: March 2026 PrintThe Best Potato SaladThis Potato Salad recipe will have everyone begging for the recipe! Creamy, flavorful and easy to make this will be the hit of the BBQ!Course SaladCuisine AmericanPrep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutesServings 8Calories 397kcalAuthor Brandie SkibinskiIngredients2 pounds yukon gold potatoes (about 6 medium)1 cups mayonnaise1 Tablespoon white vinegar1 Tablespoon yellow mustard3-4 Tablespoons chicken broth1 teaspoon salt teaspoon pepper2 stalks celery, finely chopped cup chopped onion4 hard boiled eggs, roughly choppedInstructionsPeel and dice 2 pounds yukon gold potatoes into cubes. Place potatoes into a large pot of water. Boil for about 20 minutes (or until fork tender.) Take care not to overcook your potatoes you dont want them overly mushy.Mix together 1 cups mayonnaise, 1 Tablespoon white vinegar, 1 Tablespoon yellow mustard, 3-4 Tablespoons chicken broth, 1 teaspoon salt and teaspoon pepper in a large bowl. Add cooked potatoes, 2 stalks celery, finely chopped, 1/2 cup chopped onion and stir gently. Stir in 4 hard boiled eggs, roughly chopped. Cover and refrigerate at least 4 hours to blend flavors and chill. VideoNotesPlease refer to my FAQs and ingredient list above for other substitutions or for the answers to the most common questions.Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, just add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.NutritionCalories: 397kcal | Carbohydrates: 16g | Protein: 6g | Fat: 34g | Sodium: 650mg | Fiber: 3g | Sugar: 1g

Make Texas Roadhouse Smothered Chicken at home! Juicy seasoned chicken topped with mushrooms, onions, and melted cheese in one easy skillet.A One Pan Dinner Recipe Texas Roadhouse Chicken is full of flavor from the onions, seasonings, and button mushrooms that soak up the rich flavors. This is an easy recipe that is pretty darn close to the original Texas Roadhouse version! So you can save yourself a trip to the restaurant and enjoy this dish in the comfort of your own home.Plus, youll probably save a few bucks by making it at home. Frequently Asked Questions:What should I serve with Texas Roadhouse Smothered Chicken? Mashed Potatoes, Crock Pot Mashed Potatoes, pasta, Green Beans or rice work great with this chicken. You can also add your favorite vegetable and a garden salad. Dont forget the crusty bread or Garlic Bread. I dont like mushrooms, can I leave them out? This really is a meal for mushroom lovers. You can leave them out of the dish if you are not a fan.I dont love mushrooms either, but, I wanted to keep this as close to a copycat recipe to the original one from Texas Roadhouse as possible. If you do choose to omit the mushrooms, youll just end up with cheesy chicken. Can I just buy thin cut chicken breasts? I made these with the two thicker chicken breasts that are cut in half to create 4 thinner chicken breasts. However, I know some grocery stores carry thin cut chicken breasts where the cutting them in half is already done for you. If you see those, theyll work for this and its less work you have to do. Can I make this ahead of time? This dish is best fresh, but you can prep the mushrooms, onions, and chicken ahead of time to make cooking even faster later. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 45 days. Reheat gently in a skillet or microwave until warmed through. Ingredients Needed: (See Recipe Card Below For The Full Recipe)yellow onion I think you could even dice up some shallots here. That would also give great flavor.butter You can use unsalted or salted.button mushrooms You can use whole button mushrooms, but you can buy them already sliced which is a time saver. Or use your favorite kind of mushroom here. chicken breasts You can use chicken tenders if you would like. Keep in mind theyll cook faster, so keep an eye on them. I talked more about what chicken to use in the FAQ section above.salt, black pepper, onion powder, garlic powder, Italian seasoning, and paprika This is my go-to combination seasoning for a lot of chicken recipes. Feel free to play around with this and adjust to your tastes.chicken broth I tend to go wit slow sodium chicken broth these days so I can control the salt a bit better. You can always add salt in but you cant take it out once its in there.monterey jack cheese please feel free to change up the cheese here to what you would like. I think pepper jack cheese would add a nice little kick to the dish.How To Make Texas Roadhouse Smothered Chicken:To a large skillet over medium heat, add the mushrooms, onion, butter, 1 Tablespoon oil, and a pinch of salt and pepper. Stir for about 7-8 minutes or until the mushrooms are softened.Add the garlic. Stir for 1 minute. Add the chicken to the skillet. Season both sides of the chicken with the remaining dried seasonings. Cook the chicken for 6-8 minutes.Add the remaining oil.Turn the heat down to low-medium. Flip the chicken over and cook for an additional 3-4 minutes or until the juices run clear. You want an internal temperature of 165 F when fully cooked. Add the broth. Scrape the bits off the pan. Spoon some of the sauce, mushrooms, and onions over the chicken. Top the chicken with the cheese. Spoon some more of the sauce, mushrooms, and onions over the chicken. Place the lid on top and turn off the heat to let the cheese melt.Top with fresh parsley. Serve and enjoy.Craving More Recipes?Steakhouse Sweet PotatoesTexas Roadhouse Cinnamon Honey ButterTexas Roadhouse Pot RoastOutback Steakhouse Baked PotatoesBloomin Onion Dip PrintTexas Roadhouse Smothered ChickenEverything you love about the smothered chicken dish you get at Texas Roadhouse with the creamy sauce and mushrooms, but made at home instead.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 4Calories 330kcalAuthor Brandie SkibinskiIngredients teaspoon salt teaspoon black pepper teaspoon onion powder teaspoon garlic powder teaspoon Italian seasoning teaspoon paprika2 boneless, skinless chicken breasts, halved to create 4 thinner chicken breasts (see notes below)2 Tablespoons oil (avocado, olive or vegetable oil, divided use)2 Tablespoons butter (salted or unsalted)2 cups sliced button / baby bella mushrooms cup sliced yellow onion3 garlic cloves, minced cup low-sodium chicken broth1 cup shredded Monterey Jack cheese1 Tablespoon chopped fresh parsley (optional, for garnish, can use dried)InstructionsIn a small bowl combine 1/2 teaspoon salt,, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and 1/2 teaspoon paprika. Stir to combine.Season both sides of the halved chicken breasts with the seasoning. Set aside.To a large skillet over medium heat, add 1 Tablespoon oil, 2 Tablespoons butter, 2 cups sliced button / baby bella mushrooms, 1/2 cup sliced yellow onion and a pinch of salt and pepper to season. Stir for 7-8 minutes or until the mushrooms are softened. Add in 3 garlic cloves, minced. Stir for about 1 minute or until fragrant.Add in the chicken breasts and cook the chicken for about 6-8 minutes. Add in remaining 1 Tablespoon oil. Turn the heat down to low-medium.Flip the chicken over and cook for an additional 3-4 minutes or until the juices run clear. You want an internal temperature of 165 F when fully cooked.Add 1/4 cup low-sodium chicken broth. Scrape the bits off the pan.Spoon some of the sauce, mushrooms, and onions over the chicken. Top the chicken breasts evenly with 1 cup shredded Monterey Jack cheese. Spoon some more of the sauce, mushrooms, and onions over the chicken.Place the lid on top and turn off the heat to let the cheese melt. Top with 1 Tablespoon chopped fresh parsley (if using). Serve and enjoy. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.If your grocery store sells thin cut chicken breasts, you can purchase those instead of cutting two larger ones in half. You need 4 thinner cut chicken breasts in total for this recipe.NutritionCalories: 330kcal | Carbohydrates: 6g | Protein: 30g | Fat: 21g | Sodium: 608mg | Fiber: 1g | Sugar: 2g

This Slow Cooker Ham is an easy meal that is great for holidays or weeknights. This ham comes out so tender and the tasty glaze makes it over the top delicious!A Crock Pot Boneless Ham RecipeThis ham cooks perfectly in a crock pot! It really is such a great way to make ham. The glaze uses minimal ingredients and you just throw everything in and it cooks and coats the ham so nicely. This recipe is nice enough for Easter or Christmas but simple enough for any weeknight! Cooked this recipe today. LOVED IT, family loved it. Easy to follow. I had all the ingredients in my cupboard. Ive struggled with ham the last number of years. Outstanding! KerryFrequently Asked Questions: What if I have a larger ham? For this recipe you will want to use a 3-5 pound boneless ham. Hams that you purchase at nearly all grocery stores are precooked (either cured or smoked) so that is what you want to look for. Do not purchase a fresh (uncooked) ham. Also, if yours is slightly larger or slightly smaller, this will still work. The main thing to consider is the size of the slow cooker you have and to make sure the ham fits. You can always double the glaze it you want. Also, you may need to adjust cooking time for a larger one. Keep in mind, I tested this recipe using the ham size given in the recipe card below. If you are using one larger or smaller, you will have to adjust the time and play it by ear as I cannot give you instructions since I have not tested this with other sizes. What is the portion size per person supposed to be? Generally the rule of thumb is to portion out about 1/2 pound of ham per person. What should the internal temperature of my ham be? When your ham is done cooking and has rested, the internal temperature should be 140 degrees F. You can check this at the thickest portion with a kitchen thermometer. Can I add any other spices to the glaze? If you want a more holiday flavor to the glaze, you can add a pinch of some cinnamon, clove or nutmeg. If you want to give it a little more kick you can add 1/4 teaspoon of chipotle powder, a pinch of cayenne or 1 teaspoon of red chili flakes. How long does this need to cook? It takes about 3-4 hours on low or until the internal temperature of 140 degrees F is reached. It is not recommended to cook this on high. Can I use a pre-sliced ham? Yes. Just make sure it is about the same size. Can I substitute regular vinegar for the apple cider vinegar? Yes. However, I think you really lose some of the depth of flavor when you substitute. How do I store leftovers? This ham can be stored in the refrigerator in an airtight container where it will keep for up to 4 days. It can also be frozen. Place ham in a freezer-safe container or bag and it will keep for up to 3 months. To defrost, place in the refrigerator overnight. To reheat, you can place the ham back in the slow cooker, the oven or the microwave until heated through. Ingredients Needed: (See Recipe Card Below For The Full Recipe) boneless ham this is the only way I have tested this recipe. See my Frequently Asked Questions above for more information on the ham. I cannot give you guidance on any other type or size of ham.light brown sugar this gives just enough sweetness that you want in a ham without being crazy sweet. honey this helps give it that glaze consistency were looking for. I suppose you could use maple syrup but I havent personally tested it.dijon mustard I know people think mustard is so strange but it really does work with ham. I am using dijon mustard here since it is not quite so vinegary. It really does work. Even people that dont love mustard really enjoy it when I serve this recipe and mention they never tasted the mustard.apple cider vinegar you could technically use regular vinegar but apple cider vinegar just gives it that little extra something.garlic powder, onion powder and pepper I didnt want to go crazy strong on seasonings here. I think we still want that smoky ham flavor to come through but obviously, if you want to go ham (ha!) on the seasonings, dont let me stop you!How To Make Crock Pot Ham: Spray the inside of a 5-6 quart slow cooker with cooking spray.Place the ham into the slow cooker.In a small bowl, whisk together the brown sugar, honey, mustard, vinegar, garlic powder, onion powder, and pepper.Pour the sauce over the ham. Place the lid on and cook on low for 3-4 hours until an internal temperature reaches 140F.Let the ham rest for 15 minutes. Brush the ham with the juices in the bottom of the slow cooker.Slice and serve with more of the juices on the side.Craving More Recipes? Instant Pot HamThe Best Ham SaladApple Cider Glazed HamBrown Sugar Glazed HamHam and Cheese Butter Swim BiscuitsSlow Cooker Soup Beans and HamCrock Pot Ham Mac and CheeseLeftover Ham RecipesThanksgiving Recipe RoundupHot Cross Buns50 Easter RecipesDeviled Eggs PrintSlow Cooker HamThis Slow Cooker Boneless Ham is an easy meal that is great for holidays or weeknights. This ham comes out so tender and the tasty glaze makes it over the top delicious!Course Main CourseCuisine AmericanPrep Time 5 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 5 minutes minutesServings 10Calories 404kcalAuthor Brandie SkibinskiIngredients3-5 pound boneless ham cup packed light brown sugar cup honey cup dijon mustard2 tablespoons apple cider vinegar teaspoon garlic powder teaspoon onion powder teaspoon black pepperInstructionsSpray the inside of a 5-6 quart slow cooker with cooking spray.Place the 3-5 pound boneless ham into the slow cooker. In a small bowl, whisk together cup packed light brown sugar, cup honey, cup dijon mustard, 2 tablespoons apple cider vinegar, teaspoon garlic powder, teaspoon onion powder and teaspoon black pepper. Pour the sauce over the ham. Place the lid on and cook on low for 3-4 hours until an internal temperature reaches 140F. Let the ham rest for 15 minutes. Brush the ham with the juices in the bottom of the slow cooker. Slice and serve. NotesMake sure the internal temperature reaches 140 degrees F.You will want a 3-5 pound boneless ham. I used a 5 pound ham.Note: For more details on types and sizes of ham, please see my Frequently Asked Questions above in the post.You want about 1/2 pound of ham per guest.Please see my ingredient photo above in the post if you need to see what I used.NutritionCalories: 404kcal | Carbohydrates: 18g | Protein: 30g | Fat: 23g | Sodium: 1687mg | Fiber: 0.3g | Sugar: 18gOriginally published: December 2022Updated and republished: March 2026

Creamy Green Chile Chicken Enchiladas made with shredded chicken, melty cheese, and green enchilada sauce. Easy, flavorful, and family friendly!A Recipe Youll Want On RepeatGreen Chile Chicken Enchiladas are a simple, comforting Tex-Mex dinner that comes together quickly and delivers big flavor with minimal effort! Tender shredded chicken mixed with a green chile sauce, wrapped in soft tortillas, and baked with ooey, gooey cheese (without being too spicy) makes for the best dinner recipe!Frequently Asked Questions: What to serve with Green Chile Chicken Enchiladas? If youve been around a bit, you may have noticed that I love serving everything with a salad and a bag of steamed veggies. Theyre my go-to side dishes. Super simple and a good way to get in some more vegetables. Some other ideas that would go well with these enchiladas are Mexican Cornbread, Mexican Rice, and Refried Beans. What if I hate sour cream or cilantro? Scroll down a little more to the ingredient section and youll see a few substitution ideas. Parsley can be used in place of cilantro, or just omit it. I gave a handful of suggestions below if you dont like sour cream. Dont worry, theres tons of ideas. What else can I add to these enchiladas? I think some beans would be fabulous added to this. You can try some refried beans, black beans, or pinto beans. What if I like saucier Green Chile Chicken Enchiladas? Some people like their enchiladas really saucy, if that is the case, I would grab an extra, smaller (10 ounce) can of green enchilada sauce. Then set aside 1 cups of that sauce that is made (instead of 3/4 cups) for the topping. Are these enchiladas spicy? This dish has a little bit of heat. Make sure you use mild green chiles, as the medium ones are quite hot. Can I make this the day before? Yes, you can make this the day before. Assemble the enchiladas all the way up until the baking step. Wrap the baking dish with plastic wrap and then cover with foil. Place in the fridge until ready to bake. What is the best cheese for the Chicken Enchiladas? You can use any of your favorite cheeses. Monterey Jack, Pepper Jack, Mexican blend, or cheddar are all great choices. How do I store leftover Green Chicken Enchiladas? Wrapping the dish with foil will keep the enchiladas gooey as you serve them, so this may change texture over time. You can keep this in the fridge for up to 4 days. You can freeze this dish in an airtight container for up to 2 months. Ingredients Needed: (See Recipe Card Below For The Full Recipe) garlic You can use jarred garlic if you dont have fresh garlic on hand.green chile enchilada sauce You can use any brand of green enchilada sauce.sour cream You can use low-fat or full-fat for the recipe, but just make sure it is room temperature so it doesnt curdle in the hot sauce.If you dont care for sour cream, give plain Greek yogurt a try instead. Still dont like that option? Try Crema Mexicana or Creme Fraiche instead. And if you still dont like those substitutes, you can use half a can of Cream of Chicken Soup so it still stays creamy but maybe has a better flavor profile for you. If all those options fail, go for a simple Queso and call it a day.cilantro The cilantro will add a bright green color and a fresh flavor to the recipe.If you dont care for cilantro, you can use parsley or just leave it out altogether and dont worry about replacing it with anything.mild green chiles Make sure you pick out mild, as medium is hot.I like to keep food with flavor but not too spicy as I have crazy acid reflux. If you like spicy food, then go with the medium or hot Green Chiles.taco seasoning You can use any brand, but make sure you use a low-sodium one, as the dish will be salty enough.As always, some Homemade Taco Seasoning is always a great option to use.lime Definitely use fresh lime juice for the recipe.chicken You can use leftover chicken, rotisserie chicken, or cook the chicken for the recipe. Just make sure it is seasoned with salt and pepper.If you cant get a hold of a rotisserie chicken, you can boil some chicken, make some Instant Pot Shredded Chicken, or make some Air Fryer Chicken quickly. Baking some chicken in the oven is a great option too. I know my local grocery store can be awful about getting rotisserie chicken out in time so its available for a lunch rush, and I dont have time to be making double grocery runs, so having those options available is always helpful.monterey Jack cheese + pepper Jack cheese both cheeses will add flavor, a little heat, and creaminess to the enchiladas.Again, to me, pepper jack is not too spicy, it just adds flavor but you can certainly use any blend of cheese you prefer. flour tortillas (8-inch) I prefer the flour tortillas over corn, as they stay together much better.If youre really interested in the corn tortillas, just remember that you need to warm them up first so they dont rip when youre trying to work with them. Also, theyre typically smaller so dont overstuff them. And since theyre smaller, youll need more of them to hold all the filling.How To Make Green Chile Chicken Enchiladas:Preheat the oven to 350 F. To a skillet, add the oil over medium heat. Add in the garlic and stir for 1 minute or until fragrant.Add in the enchilada sauce. Stir for 3 minutes until heated through.Remove the skillet from the heat.Add in the sour cream, cup cilantro (if using), green chiles, taco seasoning, and lime juice. Stir until combined.Add cup of this sauce to the bottom of a 913 baking dish. Set aside cups of the sauce for topping.To the remaining sauce left in the skillet, add in the chicken and half a cup of each cheese to the skillet. Stir until combined.Add about cup of the chicken mixture into each tortilla. Roll the tortilla up and place it seam side down in the baking dish.Top the enchiladas with the cup sauce you set aside earlier. Sprinkle with the remaining cup of each cheese to the top. Cover with aluminum foil and bake on the middle rack for 15 minutes.Remove the foil and bake for an additional 10 minutes (or until fully cooked and cheese is melted.)Allow to cool for a few minutes before serving. Top with tomatoes and the remaining cup cilantro (if using.) Optional: serve topped with sour cream and/or taco sauce.CRAVING MORE RECIPES?Chicken Enchilada CasseroleCreamy White Chicken EnchiladasEasy Chicken EnchiladasChicken Enchiladas with Red SauceWhite Chicken Enchilada Soup PrintGreen Chile Chicken EnchiladasCreamy chicken enchiladas with cheese and enchilada sauce. Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutesServings 8Calories 322kcalAuthor Brandie SkibinskiIngredients1 teaspoon oil (olive, avocado or vegetable)3 garlic cloves, minced20 ounce can green chile enchilada sauce cup sour cream (room temperature) cup fresh cilantro, finely chopped (divided use, optional)4 ounce can mild green chiles1 ounce packet taco seasoning (I recommend low sodium) lime, juiced2 cups shredded cooked chicken (can go up to 3 cups)1 cup shredded Monterey Jack cheese (divided use)1 cup shredded Pepper Jack cheese (divided use)8 (8-inch) flour tortillas cup chopped tomatoesInstructionsPreheat the oven to 350 F.To a skillet, add 1 teaspoon oil over medium heat. Add in 3 garlic cloves, minced and stir for 1 minute or until fragrant. Add in 20 ounce can green chile enchilada sauce. Stir for about 3 minutes until heated through. Remove the skillet from the heat.Add in cup sour cream, cup cilantro (if using), 4 ounce can mild green chiles, 1 ounce packet taco seasoning and lime, juiced. Stir until combined. Add cup of this sauce to the bottom of a 913 baking dish. Set aside cups of the sauce for topping.To the remaining sauce left in the skillet, add in 2 cups shredded cooked chicken and 1/2 cup shredded Monterrey Jack cheese and 1/2 cup shredded Pepper Jack cheese to the skillet. Stir until combined. Add about cup of this chicken mixture into each of the 8 flour tortillas. Roll the tortilla up and place it seam side down in the baking dish. Top the filled tortillas evenly with the cup sauce you set aside earlier. Sprinkle with the remaining cup shredded Monterey Jack cheese and 1/2 cup shredded Pepper Jack cheese to the top. Cover with aluminum foil and bake on the middle rack for 15 minutes. Remove the foil and bake for an additional 10 minutes (or until fully cooked and cheese is melted.)Allow to cool for a few minutes before serving. Top with t cup chopped tomatoes remaining cup cilantro (if using.) Optional: serve topped with sour cream and/or taco sauce. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 322kcal | Carbohydrates: 26g | Protein: 20g | Fat: 15g | Sodium: 1394mg | Fiber: 4g | Sugar: 8g

This easy Chicken Bacon Ranch Casserole recipe is a creamy pasta dish with ranch seasoning topped with melted cheese and crispy bacon!A Simple and Delicious Chicken CasseroleIf you want an easy dinner recipe that your whole family will love then this is it! This Chicken Bacon Ranch Casserole is guaranteed to be a family favorite! It is so simple to throw together with ingredients you probably already have in your pantry!Frequently Asked Questions:How much is 8 ounces of penne pasta? If you dont have a kitchen scale (and I know most of us dont), you will be using a half a box of pasta basically. Most pasta is sold in 16 ounce (1 pound) boxes so you will use half of that box. What should I serve as a side dish? This would be perfect with a simple side salad or a steamed veggie. Could I add vegetables? Yes. Just be careful what kind of vegetables youre using as not all veggies will be fully cooked and tender after the 20 minute cooking time so you might need to par-bake some of them (like potatoes.) With vegetables like broccoli, just make sure to chop them up small. What is the best chicken to use for this? Rotisserie chicken is perfect to use here. Just purchase a family-sized rotisserie chicken and pull the meat off the bone and chop it up. Also some stores, like Costco, now sell pulled chicken that you can buy thats already prepackaged and ready to go. These are such time savers!You can also season some chicken and cook it in a skillet on the stovetop. Then proceed with the recipe. How do I store leftovers? Leftovers can be stored in a covered container in the refrigerator for up to 3 days and frozen for up to 3 months. Ingredients Needed: (See Recipe Card Below For The Full Recipe)penne pasta it doesnt have to be penne pasta. It can be 8 ounces of any of your favorite pasta shape.bacon I think freshly cooked or baked bacon works best as it gives the best texture but for ease of preparation, you could use the bacon pieces sold in bags in the salad section of your grocery store or microwaveable bacon.garlic the jarred stuff works fine here but if you have time to mince up some fresh garlic then please go for it!sour cream I truly dont think you taste the sour cream as a separate ingredient here, it just adds additional creaminess. If you absolutely hate sour cream and just cannot bring yourself to use it, you could substitute for mayonnaise. shredded mozzarella cheese you can certainly switch up the cheese and use what you prefer. Try a pepper jack cheese for a hint of heat. ranch seasoning mix store bought or make Homemade Ranch Seasoning.Alfredo sauce I think a garlic Alfredo sauce would be so good here!cooked chicken see my Frequently Questions above for the best cooked chicken to use.How To Make Chicken Bacon Ranch Casserole:Preheat oven to 350F and spray a 913-inch baking dish with nonstick cooking spray.In medium bowl, mix sour cream, ranch dressing mix, garlic, pepper, Alfredo sauce and 1 cup mozzarella cheese.Combine the chicken and penne with the sauce.Pour mixture into pan.Spread cheese and bacon pieces over the pasta mixture. Cover with nonstick aluminum foil and bake in the oven for about 20 minutes or until bubbly and cheese is melted.Sprinkle top with parsley and serve immediately with your favorite side.CRAVING MORE RECIPES?Chicken Bacon Ranch Bubble UpCheesy Bacon Chicken and PotatoesChicken Bacon Ranch Baked SubsCrock Pot Chicken and RanchKing Ranch Chicken CasseroleHomemade Ranch Seasoning MixBacon Ranch CrackersCheesy Bacon Ranch Pull-Apart BreadPolish Casserole for TwoPierogi Casserole PrintChicken Bacon Ranch CasseroleThis easy Chicken Bacon Ranch Casserole recipe is a creamy pasta dish with ranch seasoning topped with melted cheese and crispy bacon!Course Main CourseCuisine AmericanPrep Time 30 minutes minutesCook Time 20 minutes minutesTotal Time 50 minutes minutesServings 8Calories 348kcalAuthor Brandie SkibinskiIngredients cup sour cream1 packet ranch dressing mix1 teaspoon minced garlic15 ounce jar Alfredo pasta sauce teaspoon black pepper2 cups shredded mozzarella cheese (divided use, can use more to taste)2 cups cooked and chopped chicken8 ounces penne pasta, cooked and drained4-6 slices bacon, cooked and choppedchopped parsley (for topping, optional, can use dried)InstructionsPreheat oven to 350F and spray a 913-inch baking dish with nonstick cooking spray.In medium bowl, mix 3/4 cup sour cream, 1 packet ranch dressing mix, 1 teaspoon minced garlic, 15 ounce jar Alfredo pasta sauce, 1/4 teaspoon black pepper and 1 cup shredded mozzarella cheese. Stir in 2 cups cooked and chopped chicken and 8 ounces penne pasta, cooked and drained.Pour mixture into pan. Sprinkle the remaining one cup shredded mozzarella cheese along with 4-6 slices bacon, cooked and chopped evenly over the top of the pasta mixture. Cover with nonstick aluminum foil and bake in oven for 20 minutes or until bubbly and cheese is melted.Sprinkle top with chopped parsley (if using) and serve! VideoNotesThis recipe calls for eight ounces of penne pasta. Most boxes of pasta are sold in sixteen ounces. So youll be making half of a box of pasta for this.The pre-packaged real bacon pieces can be used instead of cooking up bacon. The packages can sometimes be found where the salad toppings are located in your grocery store.Rotisserie chicken is perfect to use here. Just purchase a family-sized rotisserie chicken and pull the meat off the bone and chop it up. Also some stores, like Costco, now sell pulled chicken that you can buy thats already prepackaged and ready to go. These are such time savers!Feel free to add your favorite vegetables to this dish. I think chopped broccoli would be perfect!NutritionCalories: 348kcal | Carbohydrates: 25g | Protein: 17g | Fat: 20g | Sodium: 551mg | Fiber: 1g | Sugar: 2gOriginally published: November 2020Updated post and republished: March 2026

OVEN FRIED SALMON PATTIESOur most popular recipe from the last Weekend Potluck were these Crispy Oven Fried Salmon Patties from Southern Home Express! Our other featured recipes include: Famous Macaroni Salad from Cooking with K, Crispy Shrimp Rolls from Homemade on a Weeknight and Mandy is sharing her recipe for Super Easy Cheesy Scalloped Potatoes!HOW DO I GET TO THE RECIPES? PLEASE READ THIS!Just click on any of the photos below to take you to the full recipes! Also, when you scroll down to the bottom of this post, youll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now!THE RECIPE WITH THE MOST CLICKS:Crispy Oven-Fried Salmon Patties by Southern Home ExpressRECIPES THAT CAUGHT OUR ATTENTION:My Famous Macaroni Salad by Cooking with KCrispy Shrimp Rolls by Homemade on a WeeknightFEATURED HOSTESS RECIPE:Super Easy Cheesy Scalloped Potatoes by South Your MouthYOUR HOSTESSES:South Your Mouth~ MandySweet Little Bluebird~ MaryThe Country Cook~ BrandieYou are invited to the Inlinkz link party!Click here to enter

Creamy Crock Pot Jalapeo Popper Dip with cheese, bacon, and just the right amount of heat. An easy slow cooker party dip that is great for scooping!A Fun and Flavorful AppetizerThis Crock Pot Jalapeo Popper Dip delivers amazing flavor and creamy texture in every bite. The combination of creamy cheeses and tangy jalapeos creates the perfect balance of richness and heat (and of course, everything is better with bacon added, right?) This dip is quick to prepare and one that everyone cant get enough of!Frequently Asked Questions:I dont have a crock pot, could this be made in the oven? Yep! I have a recipe for Jalapeo Popper Dip you can use with instructions to bake it in the oven. Any tips for getting everything to melt together nicely? Using room temperature cream cheese so it melts smoother is a good start. Stir everything halfway through the cooking time will help it all integrate and blend nicely. What else can I add to this dip? To make a heartier dip, add some cooked chicken. For more flavor and texture, you can add some diced green onions. Can I make this dip spicier? Yes! Add extra diced jalapeos, a splash more jalapeo juice, or even a little cayenne pepper. You can also top it with fresh sliced jalapeos or pickled jalapeos before serving. How do I store leftover Jalapeno Dip? Store leftover dip in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave or back in the Slow Cooker on low until warmed through, stirring occasionally so it doesnt stick. Ingredients Needed: (See Recipe Card Below For The Full Recipe) bacon You can pop some in the Air Fryer for quick and easy cooked bacon, or on a sheet pan in the oven for an easier to clean up option. If youre stuck in a pinch, you can use the bacon pieces that you find in a bag in the salad aisle or you could make some quick microwave bacon. I wait to add the bacon until the end so it stays nice and crunchy. cream cheese I like to use these Tips to Soften Cream Cheese so its easy to mix.sour cream if you dont enjoy sour cream, you could use Greek yogurt instead. I havent tried it but I suppose you could maybe use mayonnaise instead of sour cream.shredded cheddar cheese and Monterey Jack cheese you can have fun with the cheeses and use what you like. If you want a bit more heat, you could use pepper jack cheese as well.diced pickled jalapeosjalapeo juice were just using the juice from the jar of pickled jalapeos. garlic powder and onion powder How To Make Crock Pot Jalapeo Popper Dip:Cook bacon until crispy, crumble, and set aside. To a 3-5 quart slow cooker, add cream cheese, sour cream, cheddar, Monterey Jack, jalapeos, jalapeo juice, garlic powder, and onion powder to the slow cooker. Stir to combine (it doesnt need to be perfectly combined as you will be stirring again as it cooks.)Cover and cook on low for 23 hours or high for 11 hours, stirring occasionally until smooth and creamy. Note: I dont recommend cooking on high if you have a slow cooker that runs hot as this dip can burn around the edges. Sprinkle crumbled bacon over the top just before serving.Serve warm with tortilla chips, crackers, or sliced baguette.CRAVING MORE RECIPES?Crock Pot Jalapeno Popper Corn DipJalapeno Popper CheeseballJalapeo Popper WontonsJalapeo Popper Potato SaladAir Fryer Jalapeo Poppers PrintCrock Pot Jalapeno Popper DipA creamy, cheesy jalapeno popper dip made in the Slow Cooker.Course Appetizer, SnackCuisine AmericanPrep Time 10 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 10 minutes minutesServings 10Calories 429kcalAuthor Brandie SkibinskiIngredients pound sliced bacon16 ounces (2 blocks) cream cheese, softened and cubed1 cup sour cream2 cups shredded cheddar cheese1 cup shredded Monterey Jack cheese cup diced pickled jalapeos, drained cup jalapeo juice (from the jar)1 teaspoon garlic powder teaspoon onion powderInstructionsCook pound sliced bacon until crispy. Crumble into piece then set aside. To a 3-5 quart slow cooker, add 16 ounces (2 blocks) cream cheese, softened and cubed, 1 cup sour cream, 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, cup diced pickled jalapeos, drained, cup jalapeo juice, 1 teaspoon garlic powder and teaspoon onion powder.Stir to combine (it doesnt need to be perfectly combined as you will be stirring again as it cooks.) Cover and cook on low for 23 hours (or high for 11 hours), stirring occasionally until smooth and creamy.NOTE: I dont recommend cooking on high if you have a slow cooker that runs hot as this dip can burn around the edges.Sprinkle crumbled, cooked bacon over the top just before serving. Serve warm with tortilla chips, crackers, or sliced baguette. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 429kcal | Carbohydrates: 5g | Protein: 14g | Fat: 39g | Sodium: 688mg | Fiber: 0.3g | Sugar: 3g

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