Easy Grilled Baked Potatoes Recipe

Loaded baked potatoes can pull double duty as either a hearty main dish or a crowd-pleasing side, and around here, they’re always a hit. You’ll find them showing up at casual suppers, backyard barbecues, potlucks, and holiday spreads where everyone is hungry for something warm and filling. The best part? Everybody can fix theirs just how they like it, piled high with butter, sour cream, cheese, bacon, or whatever toppings they love most. It’s that kind of easy, customizable comfort food that keeps people coming back for seconds.

Key ingredients you’ll need to make stuffed Grilled Baked Potatoes: (Scroll down for full printable recipe card and quantities.)

• Potatoes – Russet potatoes are the gold standard for baked potatoes.
• Oil – Olive oil for crispy skins and texture.
• Seasonings – Sea salt or kosher salt and cracked black pepper.
• Assorted Toppings for a loaded baked potato include: Butter, sour cream, shredded cheddar cheese, crumbled bacon and thinly sliced green onions or fresh chives.

How to Make Grilled Baked Potatoes Recipe

• Preheat the Grill – Preheat grill to 425 degrees f
• Clean and Prep Potatoes – Scrub the potatoes and remove any blemishes, brush with Oil and Season – Rub the potato skins all over with with olive oil and season with salt and black pepper. The amount can be adjusted to your taste.
• Wrap the Potatoes in Foil – Wrap each potato separately in doubled aluminum foil or one piece of heavy duty aluminum foil.
• Pierce the Foil to Vent – Pierce the foil several times with a fork, to allow steam to escape.
• Place onto Grill – Arrange the potatoes on the grill. Close grill and cook per the cooking time in the recipe until you can easily insert a fork through the foil into the center of a potato.
• Cool – Remove the potatoes from grill and let cool 2 minutes.
• Add Toppings and Serve – Open packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.

Kitchen Equipment to Make Baked Potatoes on Grill

• This recipe was developed for a gas grill, but you can cook potatoes over a campfire or charcoal grill with adjusted cooking time.
• Vegetable brush and basting brush.
• Measuring spoons.
• Knife and aluminum foil.

Recipe Variations, Tips and Substitutions

• Wrap in Foil -If you’re using classic aluminum foil, use two pieces and double wrap each potato. Heavy duty foil is ideal and only requires one piece for each potato.
• Oil – You can use vegetable oil or melted butter in place of olive oil.
• Speed Grilling Time – You can expedite the cooking time by par-cooking the potatoes for a few minutes in the microwave. When doing so, piece the potatoes with a knife or fork and place unwrapped potatoes onto a microwave safe plate. Please note, you should wait to wrap the potatoes with foil after par cooking. Aluminum foil can’t be used in a microwave.
• Adjust Grilling Time According to Size – Consider the size of the potatoes and adjust the cooking time in the recipe as needed. Smaller potatoes may take less time to cook and larger potatoes will need longer grill time. Always test with the tip of a knife. It should easily glide through the middle of the potato when it’s done.

Toppings for Loaded Baked Potatoes on the Grill

• Finish with Your Favorite Toppings – These crispy grilled potatoes are customizable. You can top them with any of your favorite toppings depending on how they’re served either as a side dish or an entree.
• Classic Toppings – These loaded baked potatoes are topped with butter, shredded cheddar cheese, crispy bacon a dollop of sour cream and a sprinkling of green onions. The sky’s the limit with other toppings and flavor combinations. You can serve baked potatoes topped with a meaty chili for a heartier option,
• Vegetarian Toppings – For a vegetarian option consider vegetarian-friendly toppings like sautéed mushrooms, caramelized onions, grilled peppers, squash or zucchini and queso or a melted cheese sauce.
• Southwestern Toppings – Turn your baked potato into a taste of the Southwest with ingredients like salsa, black beans, jalapeños and avocado or stuff with taco meat for a Mexican twist.

Storage and Leftovers

• Leftovers – Store Grilled Baked Potatoes wrapped in foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat baked potatoes in the microwave then top them your way.
• Freezer – I don’t recommend freezing baked potatoes.

More Easy Grilling Recipes to Make

• Healthy and delicious Grilled Chicken Sandwich.
• This easy Grilled Garlic Rosemary Smashed Potatoes recipe can be fully prepped in advance and chilled, then grilled just before serving.
• Grilled Polynesian Chicken Salad is light and refreshing on a hot summer day.
• Grilled Corn Salad with cherry tomatoes and diced avocado can be used as a side dish or a condiment.
• Sweet and Spicy Pineapple Chicken Kabobs are light and refreshing.
• Saucy Baby Back Ribs are made in the oven then brushed with barbecue sauce and charred on the grill.
• This scrumptious Steak Marinade is ideal for grilling pork and chicken, too!
• Grilled Shrimp Skewers from The Pioneer Woman.

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Helpful Kitchen Items:

• Grill
• Cheese Grater
• Grill Set
• Cutting Board

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Grilled Baked Potatoes

These Grilled Baked Potatoes are crispy on the outside, fluffy on the inside, and full of smoky flavor, an easy side dish perfect for BBQs, cookouts, or any meal.

Course Side Dish

Cuisine American, Southern

Keyword easy-grilled-potatoes, grilled-baked-potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 324kcal

Ingredients

• 4 large russet potatoes
• 1 Tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• Toppings: Butter, sour cream, crumbled bacon. shredded cheddar cheese and green onions or chives

Instructions

• Gas Grill: Preheat grill to 425º.
• Scrub potatoes. Rub the skins all over with with olive oil and sprinkle on all sides with salt and black pepper
• Wrap each potato separately in doubled (8 x 8-inch) sheets of aluminum foil or one piece of heavy duty aluminum foil. Pierce the foil several times with a fork, then place on the grill.
• Close grill and cook for 45 minutes to 1 hour, turning every 15 minutes. Cook until you can easily insert a fork through the foil into the center of a potato. (Adjust the time based on the size of the potatoes)
• Remove the potatoes from grill and let cool 2 minutes OR move to indirect heat to keep warm.
• Serve: Open foil packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.
• Note: You can expedite the cooking time by par cooking the potatoes for a few minutes in the microwave. When doing so, place unwrapped potatoes onto a microwave safe plate. pierce with a knife and cook for 6-8 minutes depending on size. Wait to wrap the potatoes with foil after par cooking. Aluminum foil can't be used in a microwave.

Notes

Charcoal Grill Instructions:

• Arrange coals in the grill in a chimney starter. Fill and light the coals according to the manufacturers recommendation.
• Let them preheat for at least 15-20 minutes with the lid on. Let the heat build until the coals have a layer of grey ash on the surface. Pour the coals from the chimney and spread. 
• Use tongs to nestle the potatoes into the coals building up the coals around them. (There should be coals under and around the potatoes.)
• Cook the potatoes for 30 minutes, then flip them. Rearrange the coals to build a barrier of heat up back around the potatoes. Continue to cook another 30 minutes or until the tip of a knife easily glides through the potato to the middle. (Instant read thermometer should read internal temperature of 210°F.)
• Use tongs to carefully remove the potatoes from the fire. Rest the potatoes for 5 minutes or just until they’re easier to handle.
• Open foil packets and make a 3” deep vertical slice in the top of each potato. Squeeze the ends to widen the opening. Top with butter, sour cream, shredded cheese, bacon and green onions, then serve.

** Nutritional values don’t include toppings.**

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 67g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1181mg | Potassium: 1546mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 3mg

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Why You’ll Love This Garlic Butter Recipe

• Combines sweet, mellow roasted garlic with fresh herbs for a rich, flavorful spread that elevates any dish.
• Incredibly easy to make with just a handful of simple, everyday ingredients.
• Versatile enough to use as a spread, topping, or finishing butter for bread, vegetables, pasta, or meat.
• Adds instant depth of flavor to both weeknight meals and special occasions.
• Stores well, so you can keep it on hand for quick flavor boosts anytime

Ingredients to Make Garlic Butter Recipe

Key ingredients you’ll need to make homemade Garlic Butter: (Scroll down for the full printable recipe card and quantities.)

• Fresh Garlic – Large head of garlic cloves.
• Butter – Softened butter combines easily with the remaining ingredients.
• Oil – Olive oil or avocado oil for roasting the garlic.
• Spices – Kosher salt and black pepper.
• Fresh Herbs – Rosemary, chives, parsley add freshness, flavor and color.

How to Make Garlic Butter Recipe

• Heat Oven – Preheat the oven to 350 degrees f.
• Prep the Garlic – Cut the bottom off the garlic bulb and discard. Center cut side up on a piece of heavy duty aluminum foil.
• Oil and Seasonings – Drizzle garlic with oil and sprinkle salt on the cut side of the garlic bulb. Wrap tightly in foil.
• Oven – Bake per the baking time in the recipe or until the garlic is soft and golden brown.
• Let Cool – Allow it to cool for 20-30 minutes.
• Prep Fresh Herbs – Cut the fresh herbs and place them into a medium bowl.
• Add Roasted Garlic – Squeeze the garlic into the bowl, along with the butter, salt, and pepper. Mash garlic and stir to combine.
• Serve – Use immediately or chill until serving.

Kitchen Equipment to Make Roasted Garlic Butter

• 9×9-inch baking dish or pan.
• Aluminum foil.
• Knife and cutting board.
• Measuring spoons and measuring cups.
• Medium bowl.

Recipe Variations and Substitutions

• Butter – You can use salted butter or unsalted butter for this recipe. The amount of sodium is easily adapted according to your personal taste.
• Cheese – You can add finely grated parmesan.
• Spices – Add crushed red pepper flakes, smoked paprika, or a dash of cayenne pepper for extra spice.
• Serving Options – Slather this rich garlic butter on potatoes, french bread, grilled veggies, use as a compound butter on steaks and chicken, toss with pasta and rice or serve it as an appetizer with crostini or crackers.

Storage and Leftovers

• Leftovers – Store leftover garlic butter in an airtight container or jar in the fridge up to one week. Roasted garlic has a longer shelf life than raw garlic.
• Serving – Let soften before use.
• Freezer – You can freeze for 1-2 months. Thaw in the fridge and bring to room temperature for serving.

More Recipes Using Garlic to Make

• Dip these buttery Garlic Knots in warm pizza sauce as a side dish or an appetizer.
• Tender Honey Garlic Pork Chops.
• Garlic Parmesan Fries elevate a side dish staple.
• Cheesy Garlic and Herb Bread is loaded with melty cheese.
• Garlic Butter Steak Bites can be served as an appetizer with picks or an entree with your favorite sides.
• Honey Garlic Carrots are sweet and spicy.
• Make-ahead Baked Garlic Herb Mashed Potatoes for family dinners, entertaining and the holidays.
• Pile these Sauteed Mushrooms with Garlic Butter on top of steaks, pork or chicken.
• Garlic Aioli from The Pioneer Woman.

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Garlic Butter Recipe

This easy Roasted Garlic Butter is rich, creamy and packed with mellow roasted garlic flavor making it perfect for bread, steak, seafood and vegetables.

Course Appetizer, Condiment, Side Dish

Cuisine Southern

Keyword garlic-butter-recipe, roasted-garlic-butter

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 107kcal

Ingredients

• 1 large garlic bulb
• 1 tsp olive oil or avocado oil
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter softened
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh chives
• 1 tsp chopped fresh parsley
• 1/4 tsp salt plus additional as needed
• 1/4 tsp black pepper plus additional as needed

Instructions

• Roast Garlic: Preheat the oven to 350° F. Cut the bottom of the garlic bulb. Discard the bottom. Place cut side up on a piece of aluminum foil.
• Drizzle with oil and sprinkle lightly with salt on the cut side of the garlic bulb. Pull edges of foil together and wrap tightly. Place into pan.
• Bake for 40-60 minutes or until the garlic is soft and golden brown. Once the garlic is cooked, loosen the foil and let it cool for 20-30 minutes.
• Prep the Herbs: Chop the rosemary, chives and parsley, transfer to a medium bowl. Squeeze the garlic into the bowl, along with the softened butter, kosher salt and black pepper.
• Mash the garlic and stir until combined. Taste and adjust the salt to your taste. If needed, add ⅛ of a teaspoon of salt at a time to reach your desired level of flavor.
• Use immediately or chill in an airtight container or jar until serving.

Notes

• Butter – You can use salted butter or unsalted butter for this recipe. The amount of sodium is easily adapted according to your personal taste.
• Cheese – You can add finely grated parmesan.
• Spices – Add crushed red pepper flakes, smoked paprika, or a dash of cayenne pepper for extra spice.
• Roll in Plastic Wrap – If you’d like to serve compound butter so it’s sliceable, after making the garlic butter, transfer to a long piece of plastic wrap or wax paper and shape into a log, twisting the ends to seal. Chill until firm, then slice and serve.
• Serving Options – Slather this rich garlic butter on potatoes, french bread, grilled veggies, use as a compound butter on steaks and chicken, toss with pasta and rice or serve it as an appetizer with crostini or crackers.

Nutrition

Serving: 1serving | Calories: 107kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 147mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 362IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.02mg

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Easy Chocolate Peanut Butter Banana Bites Recipe

Frozen chocolate dipped bananas are one of those simple treats that are just as fun to make as they are to eat, but let’s be honest, biting into a whole frozen banana can feel like a bit of a commitment. That’s where these Chocolate Peanut Butter Banana Bites come in. They turn that classic frozen banana dessert into an easy, bite-sized snack that’s perfect for satisfying a sweet craving without going overboard.

Each little bite starts with fresh banana slices layered with creamy peanut butter, then dipped in rich, melted chocolate for that irresistible shell. Once frozen, they become the perfect grab-and-go treat the whole family will love, cool, creamy, and just the right amount of indulgent. And the finishing touch? A sprinkle of salted peanuts on top that adds the perfect sweet-and-salty crunch everyone loves.

Whether you’re looking for a quick frozen dessert, a healthier sweet snack, or an easy no-bake treat to keep on hand, these banana bites check all the boxes. They’re simple, satisfying, and guaranteed to disappear straight from the freezer.

Key ingredients you’ll need to make frozen chocolate peanut butter banana bites: (Scroll down for full printable recipe card and quantities.)

• Bananas – 3 firm ripe bananas. Not too soft!
• Peanut Butter – I use creamy peanut butter to sandwich the banana slices together.
• Chocolate – Semi sweet chocolate chips melted with solid vegetable shortening or vegetable oil to thin the chocolate for dipping.
• Nuts – Chopped salted peanuts for garnishing and crunch.

How to Make Chocolate Peanut Butter Banana Bites Recipe

• Prep and Slice Bananas – Peel and slice the bananas into 1/4-inch-thick rounds. Have nearby a sheet pan lined with wax paper.
• Heat Peanut Butter – Place peanut butter into a microwave-safe bowl. Melt in the microwave for 15-20 seconds or just until it’s easily spreadable. (It doesn’t have to be hot)
• Assemble – Sandwich together two slices of banana with 1/2 teaspoon of peanut butter. Arrange on sheet pan. Repeat with the remaining slices. Freeze for at least 1 hour or until firm.
• Melt Chocolate Coating – Place chocolate chips into a medium size microwave safe bowl with vegetable shortening or vegetable oil. Microwave on 50% power or using the melt function for 1 minute. Stir and continue to microwave in 30 second intervals until melted and completely smooth.
• Dip Banana Sandwiches in Chocolate – Using a fork, dip each frozen banana bite into the melted chocolate covering completely. Return to the baking sheet. Sprinkle the tops with chopped peanuts while the chocolate is wet.
• Freeze until chocolate is set.

Kitchen Equipment to Make Frozen Chocolate Banana Bites

• Large sheet pan lined with wax paper or parchment paper.
• Knife and cutting board.
• Measuring cups and measuring spoons.
• Medium microwave safe bowl or a double boiler to melt the chocolate.
• You can use a candy dipper or 2 forks to dip the bananas into the melted chocolate.

Recipe Variations and Substitutions

• Bananas – Choose bananas that are ripe but still firm. Overly ripe bananas that are soft won’t work well here.
• Peanut Butter – You can use Jif, Skippy, Peter Pan or a private store brand of peanut butter that you already enjoy.
• Chocolate – You can dip these banana bites in melted white chocolate chips, milk chocolate chips or dark chocolate chips.
• Vegetable Shortening – You can use coconut oil to thin the chocolate in place of vegetable shortening. Use unrefined coconut oil to avoid the coconut taste. 
• Alternate Nut Butters – You could make these banana sandwiches using almond butter, cashew butter or sunflower seed butter.

Frozen Peanut Butter Banana Bites Tips

• Don’t Handle After Dipping in Chocolate – Keep in mind that any fingerprints will show in the warm chocolate so it’s best not to handle them too much. It’s best to use a fork (or two forks) to dip into the melted chocolate if you don’t have a candy dipper.
• Heat the Peanut Butter Just Until Spreadable – The purpose of popping the peanut butter into the microwave for a few seconds is just to soften it a bit and make it more spreadable. It doesn’t have to be, nor does it need to be, too hot.
• Don’t Overfill – When slathering the peanut butter, start with a dollop in the center leaving a bit of space from the edge. When you top it with the other banana slice, the peanut butter will naturally spread out to the edges. It’s good to also try to make the peanut butter layer as uniform in thickness as possible.
• Work Quickly – To prevent the banana slices from browning, peel one banana at a time and get them into the freezer as quickly as possible.

Storage and Leftovers

• Leftovers – Store these frozen Chocolate Peanut Butter Banana Bites in an airtight container in the freezer for up to 2 months.
• Freezer – There’s no need to thaw completely but I do recommend letting them stand at room temperature or pop them into the fridge for a few minutes to make them easier to bite.

More Southern Style Frozen Confections to Make

There’s no sweeter way to cool down in the summer than a frozen pie, ice cream, pie, cake or frozen drink. More frozen dessert recipes you may like to try:

• My fun Red White and Blue Ice Cream Cake is ready for your next Patriotic celebration.
• No churn Strawberry Cheesecake Ice Cream requires no special equipment to make.
• Frozen Banana Pudding Bombe has a layer of chocolate hidden inside.
• Easy Frozen Strawberry Margaritas are ready for your next fiesta.
• Frozen Berry Fruit Salad can be enjoyed as a dessert or a side dish.
• Turtle Ice Cream Pie is an impressive dessert for any occasion.
• Orange Crush Sherbet from Incredible Recipes.

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DISCLOSURE ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Kitchen Utensils
• Measuring Cups and Spoons
• Mixing Bowls
• Sheet Pans

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Chocolate Peanut Butter Banana Bites

Frozen Chocolate Peanut Butter Banana Bites made with banana slices, creamy peanut butter, and chocolate, an easy, bite-sized sweet and salty treat.

Course Appetizer, Dessert, Snack

Cuisine American, Southern

Keyword chocolate-dipped-bananas, chocolate-peanut-butter-banana-bites, frozen-bananas

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Freeze time 1 hour hour

Total Time 1 hour hour 18 minutes minutes

Servings 30 servings (may vary)

Calories 105kcal

Ingredients

• 3 medium bananas (cut into 1/4 inch slices)
• 1/3 cup peanut butter
• 1 11 oz package semi sweet chocolate chips
• 2 tsp solid vegetable shortening or vegetable oil
• 1/2 cup finely chopped salted peanuts

Instructions

• Peel and slice the bananas into 1/4-inch-thick rounds. Have nearby a sheet pan lined with wax paper.
• Place peanut butter into a microwave-safe bowl. Melt in the microwave for 15-20 seconds or just until it's easily spreadable. (It doesn't have to be hot)
• Sandwich together two slices of banana with 1/2 teaspoon of peanut butter. Arrange on sheet pan. Repeat with the remaining slices. Freeze for at least 1 hour or until firm.
• Place chocolate chips into a medium size microwave safe bowl with vegetable shortening or vegetable oil. Microwave on 50% power or using the melt function for 1 minute. Stir and continue to microwave in 30 second intervals until melted and completely smooth.
• Using a fork, dip banana sandwiches into the melted chocolate covering completely on all sides, allowing excess chocolate to drip off.
• Return to the prepared baking sheet. Sprinkle the tops with chopped peanuts while the chocolate is wet.
• Freeze for 30 minutes or until chocolate is set.
• Transfer to a freezer-safe container to store for up to 2 months.

Notes

• Bananas – Choose bananas that are ripe but still firm. Overly ripe bananas that are soft won’t work well here.
• Peanut Butter – You can use Jif, Skippy, Peter Pan or a private store brand of peanut butter that you already enjoy.
• Chocolate – You can dip these banana bites in melted white chocolate chips, milk chocolate chips or dark chocolate chips.
• Vegetable Shortening – You can use coconut oil to thin the chocolate in place of vegetable shortening. Use unrefined coconut oil to avoid the coconut taste. 
• Alternate Nut Butters – You could make these banana sandwiches using almond butter, cashew butter or sunflower seed butter.
• Reheat the Chocolate as Needed – If the chocolate gets firm while dipping, place it back into the microwave to reheat and thin. The cold bananas will naturally cool it down. If you’re using a double boiler, you can remove it from the stovetop but keep the bowl over the hot water to keep the chocolate warm while you work.

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 136mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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Easy Salsa Verde Chicken Recipe

This easy salsa verde chicken is one of those recipes that delivers big, vibrant flavor with surprisingly little effort. The homemade sauce made by blending roasted tomatillos, garlic, onion, and peppers—adds a fresh, tangy kick that soaks right into tender, juicy chicken as it cooks. Once it’s done, shred it up and serve it however you like: piled into warm tortillas, spooned over rice, or layered into hearty bowls with all your favorite toppings. It’s simple, versatile, and packed with that bright, punchy green salsa flavor that keeps everyone coming back for more.

Checkout this quick list of simple ingredients you’ll need to make Salsa Verde Chicken: (Scroll down for the full printable recipe card and quantities.)

• Chicken – Boneless skinless chicken thighs are moist and full flavored.
• Chicken Spices – Salt, Mexican oregano (or dried Italian oregano), black pepper, cumin and cinnamon.
• Tomatillos – Tomatillos form the base of the green salsa verde sauce.
• Peppers – A combination of poblano pepper and jalapeno pepper for spice.
• Onion – A combo of red onion and yellow onion amp up the flavor. (You can use white onion or yellow onion).
• Garlic – Fresh garlic cloves for depth of flavor.
• Oil – Vegetable oil for sautéing the chicken.
• Fresh Herbs – Cilantro for freshness.
• Sauce – Vegetable oil or canola oil, low-sodium chicken broth, lime juice and sugar to balance the acidity.
• Garnish – Lime wedges and cilantro.
• Serve – Rice, beans, warm tortillas and your favorite toppings.

How to Make Salsa Verde Chicken Recipe

• Prep Veggies and Heat Oven – Preheat the oven to low broil, line a baking sheet with foil, and lightly spray with cooking spray.
• Arrange on Pan – Place the tomatillos, peppers, onions and garlic on the prepared baking sheet, skin side down and drizzle with oil. Broil until skins are blackened and the peppers are soft.
• Let Cool – Remove from the oven and let cool for a few minutes, peel peppers (optional) and add to a stand blender. Puree with cilantro.
• Season Chicken – Sprinkle with salt, oregano, pepper, cinnamon, and cumin, stir to combine.
• Brown Chicken – While the peppers are cooling, heat oil in a Dutch oven over medium-high heat. Cook chicken in batches browning each side. It doesn’t have to be cooked through. Remove to a plate.
• Combine – Remove to a plate and continue until all the chicken is browned. Add chicken back into the pot along with the chicken broth, lime juice, and sugar. Add the pureed vegetable mixture.
• Simmer – Bring to a gentle simmer, then reduce the heat and cook with the lid offset until chicken is tender and cooked through. 
• Let Stand – Let stand uncovered then serve over rice with beans or in tortillas topped with your favorite toppings.  

Kitchen Equipment to Make Salsa Verde Chicken

• Dutch oven or pot.
• Shar knife and cutting board.
• Measuring cups and measuring spoons.
• Large baking sheet pan.
• Stand blender.

Recipe Variations, Tips and Substitutions

• Chicken – You can make this dish with boneless skinless chicken breasts or chicken tenders. Both will cook quicker than chicken thighs so adjust the cooking time as needed.
• Onion – I like to use a combination of onion for depth of flavor. That said, you can use Vidalia onion, white onion or only yellow onion.
• Extra Spice – If you want this very spicy, leave the seeds and membranes when prepping the jalapeño or you could add a serrano. If you want a milder taste, use 1 jalapeno and remove the seeds and membrane.
• Chicken Broth – I don’t recommend full sodium chicken broth in this recipe. The salt on the chicken adds salt to the dish and you don’t want it too salty. You can always add more salt to taste in the end. You can also use low sodium chicken stock.
• Fresh Herbs – If you don’t care for cilantro you can use fresh parsley or chives.
• Make a Half Batch – If you need a smaller batch this recipe can be halved. I recommend a whole batch and freeze what you don’t eat for an easy freezer meal later.
• Toppings – Enjoy with sour cream, sliced cherry tomatoes, avocado, queso fresco or monterey jack cheese, fresh cilantro or top it your favorite way. 

Storage and Leftovers

• Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating – Reheat in a saucepan over medium heat or individual servings in the microwave.
• Freezer – This dish freezes well. Store in a freezer safe container for up to 3 months. Thaw in the fridge overnight and rewarm on the stove over low.  

More Easy Chicken Recipes to Make

• Crockpot Cheesy Salsa Chicken is perfect for busy day meals.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Southern Fried Chicken and Waffles drizzled with maple syrup.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• Slow Cooker Pineapple Barbecue Chicken.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Crockpot Shredded Chicken for meal prep, casseroles, barbecue and sandwiches.
• Chicken Pitas from Dizzy, Busy, Hungry.

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Salsa Verde Chicken

Tender, juicy salsa verde chicken made with a fresh homemade sauce of roasted tomatillos, garlic, onion, and peppers. This easy, flavor-packed recipe comes together quickly and is perfect for tacos, burrito bowls, rice, or simple weeknight dinners.

Course Main Course

Cuisine American, Mexican Inspired, Southern

Keyword salsa-verde-chicken

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 550kcal

Ingredients

• 2.5-3 lbs boneless chicken thighs cut into bite-sized pieces
• 2 tsp salt
• 1 tsp Mexican oregano
• 1 tsp lemon pepper
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 lb tomatillos husks removed, washed and cut in half
• 1/2 medium yellow onion cut into wedges
• 1/2 medium red onion cut into wedges
• 8 medium garlic cloves peel intact
• 4 medium poblano peppers seeded and cut in half
• 2 medium jalapeno peppers seeded and cut in half
• 2-3 Tbsp vegetable oil
• 1 cup low sodium chicken broth
• 1/4 cup lime juice plus wedges for garnishing
• 2 tsp granulated sugar optional
• 1/2 cup packed fresh cilantro plus additional for garnishing
• cooked white rice, beans and tortillas for serving

Instructions

• Chicken: Place the chicken pieces in a bowl and sprinkle with salt, oregano, lemon pepper, cumin and cinnamon. Toss to combine and let stand at room temperature for 10-15 minutes, just while you roast the peppers.
• Preheat the oven to broil, line a large baking sheet pan with aluminum foil, spray with cooking spray.
• Arrange tomatillos, peppers, onions and garlic on the prepared baking sheet, skin side down. Drizzle with oil.
• Place pan in the oven (on middle rack) and broil for about 10 minutes then flip and continue to broil for another 10-15 minutes or until the skins are blackened and the peppers are soft. Remove from the oven and let cool for a few minutes, then remove peel from peppers (totally optional!) and squeeze garlic to remove skins. 
• Transfer roasted vegetables to a stand blender. Add 1/2 cup cilantro. Pulse to puree until no large pieces remain.
• Brown Chicken: Heat 3 tablespoons of oil in a Dutch oven over medium-high heat. Add the seasoned chicken. Brown in batches on all sides and remove to a plate.
• Reduce heat to medium, return browned chicken and cooking juices back to the pot along with the chicken broth, lime juice, and sugar. Stir to combine, then add salsa verde sauce. Bring mixture to a gentle simmer.
• Once simmering, reduce the heat to medium-low. with lid offset, gently cook for 20 minutes or just until the juices from the chicken run clear.  
• Remove from heat and taste. Adjust salt and lime juice, if desired.
• Let stand uncovered for 5 minutes, then serve garnished with lime wedges and cilantro over white rice with beans and warm tortillas.

Notes

• Chicken – You can make this dish with boneless skinless chicken breasts or chicken tenders. Both will cook quicker than chicken thighs so adjust the cooking time as needed.
• Onion – I like to use a combination of onion for depth of flavor. That said, you can use Vidalia onion, white onion or only yellow onion.
• Extra Spice – If you want this very spicy, leave the seeds and membranes when prepping the jalapeño or you could add a serrano. If you want a milder taste, use 1 jalapeno and remove the seeds and membrane.
• Chicken Broth – I don’t recommend full sodium chicken broth in this recipe. The salt on the chicken adds salt to the dish and you don’t want it too salty. You can always add more salt to taste in the end. You can also use low sodium chicken stock.
• Fresh Herbs – If you don’t care for cilantro you can use fresh parsley or chives.
• Make a Half Batch – If you need a smaller batch this recipe can be halved. I recommend a whole batch and freeze what you don’t eat for an easy freezer meal later.
• Toppings – Enjoy with sour cream, sliced cherry tomatoes, avocado, queso fresco or monterey jack cheese, fresh cilantro or top it your favorite way. 

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 20g | Protein: 34g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 939mg | Potassium: 1047mg | Fiber: 5g | Sugar: 10g | Vitamin A: 681IU | Vitamin C: 93mg | Calcium: 60mg | Iron: 3mg

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Easy Breakfast Burritos with Potatoes Recipe

These burritos are stuffed with all our favorite breakfast fixin’s, from hearty crispy potatoes to sausage and fluffy eggs for the ultimate comforting, savory flavor. They’re just the thing when mornings get busy, make a batch ahead of time and you’ve got a warm, satisfying breakfast ready to grab and go. Whether you’re feeding a hungry family or stocking the fridge for the week, these breakfast burritos make life a whole lot easier (and tastier).

Key ingredients to make Breakfast Burritos: (Scroll down for full pintable recipe card and quantities.)

• Sausage – I use classic breakfast sausage i.e. Jimmy Dean or similar brand that you enjoy.
• Tortillas – 10-inch flour tortillas.
• Potatoes – Cubed hash brown potatoes add bulk and texture.
• Veggies – Diced red bell pepper and baby spinach expand the flavor profile. Spinach is optional, but adds a nice crunch.
• Whole Eggs – Large eggs whisked with sour cream for a creamy taste.
• Cheese – Sharp cheddar cheese for melty cheesy flavor.
• Fats – Butter for the eggs and vegetable oil to brown th tortillas.
• Spices – Chili powder, cumin, black pepper, garlic salt, onion powder.
• Toppings – Green onions, your favorite salsa, pico de gallo, hot sauce and sour cream for serving.

How to Make Breakfast Burritos with Potatoes Recipe

• Sauté Vegetables – Cook hash brown potatoes and bell pepper in butter until tender.
• Add Sausage and Seasonings – To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat until no longer pink. Drain, excess fat from skillet. Remove to a plate.
• Scramble Eggs – Whisk eggs and sour cream together until fully combined. Add butter to the skillet. Add egg mixture; cooking over medium heat until firm.
• Assemble Burritos – Sprinkle cheese down the center of each of the 4 tortillas then arrange spinach leaves over cheese. Add potato-sausage mixture ending with scrambled eggs. Top with green onions and remaining cheese.
• Roll – Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.
• Brown Tortillas – Fry tortillas over medium-high heat just until lightly golden brown on both sides, turn for even browning.
• Serve immediately with salsa, pico de gallo and sour cream or your favorite hot sauce, if desired.

Kitchen Equipment to Make Easy Breakfast Burrito with Potatoes Recipe

• Large skillet.
• Measuring cups and measuring spoons.
• Cheese grater.
• Large spoon or rubber spatula for stirring.
• Sharp knife and cutting board.
• Turning spatula.

Recipe Variations, Tips and Substitutions

• Sausage – You could make these burritos using chorizo sausage or turkey sausage in place of pork breakfast sausage for added spice.
• Potatoes – You can use russet potatoes, yellow potatoes or red potatoes diced and sauteed until tender in place of hash browns.
• Tortillas – You can sue burrito-sized tortillas. when doing so, you may need to adjust the amounts to accommodate for larger servings.
• Oil – You can use cooking spray, avocado oil, vegetable oil or olive oil for frying.
• Bell Peppers – You may opt to omit the spinach and add diced green bell peppers poblano pepper or jalapeno peppers to the potato mixture.
• Lighter Ingredients Still Deliver Flavor – You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream. You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
• Cheese – You could also adapt using your favorite variety of cheese. Sharp cheddar cheese, monterey jack cheese, American cheese, cheddar jack cheese or spicy pepper jack cheese for more heat.
• Spinach – If you prefer cooked spinach, toss it into the skillet with the sausage and potatoes to wilt. You could also swap out the spinach for cubed or sliced avocado, if desired.
• Air Fried Breakfast Burritos – See Cook’s note for instructions.

Storage and Leftovers

• Make-Ahead Tips – These breakfast burritos could be made and assembled in advance then wrapped in plastic wrap and frozen for future meals. When doing so, omit the fresh spinach and skip browning in a skillet until just before serving.
• Reheating from the Freezer – To reheat from frozen, thaw in the refrigerator then pop into a pan drizzled with vegetable oil and brown on both sides and until heated through.
• Leftovers – Store leftover burritos in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
• Reheating Leftovers – Reheat in single servings in the microwave, in a toaster oven, air fryer or in a skillet sprayed with cooking spray or drizzled lightly with oil.

More Easy Breakfast Recipes to Make

• Breakfast Bagel Sandwich is piled high with fried eggs and bacon.
• Dijon Sausage Breakfast Pastries turns canned biscuit dough into an irresistible treat.
• Easy Egg Muffins made in a cupcake pan.
• Make french toast for everyone at one time with this recipe for Sheet Pan French Toast.
• Canadian Bacon Egg Cups are sure to become a family favorite.
• Sausage and Egg Turnovers are made using refrigerated pie crusts for breakfast on the run.
• Apple Cinnamon Baked Oatmeal Cups are a kid favorite.
• Breakfast Empanadas from Handle the Heat.

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Helpful Kitchen Items:

• Large Skillet
• Turning Spatulas
• Rotary Cheese Grater
• Cutting Board

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Breakfast Burritos

These Loaded Breakfast Burritos with Potatoes are a hearty, make-ahead breakfast filled with sausage, scrambled eggs, crispy hash browns, and melted cheese. Perfect for meal prep and easy grab-and-go mornings.

Course Breakfast, Main Course

Cuisine American, Mexican Inspired

Keyword breakfast-burritos-recipe, easy-breakfast-burritos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 448kcal

Ingredients

• 2 Tbsp butter, plus 1 teaspoon divided use
• 1 cup cubed hash brown potatoes (if frozen thawed)
• 1 small red bell pepper seeded and finely diced
• 1/2 lb mild pork breakfast sausage
• 1 tsp dark chili powder
• 1/2 tsp garlic salt or plain salt
• 1/2 tsp onion powder
• 1/2 tsp black pepper or cayenne (adjust amount to taste)
• 1/2 tsp ground cumin
• 4 large eggs
• 1 Tbsp sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 cup baby spinach leaves (additional as needed)
• 4 medium green onions thinly sliced on the bias
• 4 10 inch flour tortillas warmed
• 1 Tbsp vegetable oil
• sour cream, salsa or pico de gallo or your favorite hot sauce for serving

Instructions

• Filling: Melt 2 tablespoons butter in 10-inch nonstick skillet over medium high heat. Add potatoes and bell pepper. Cook over medium heat 2-3 minutes or just until beginning to soften.
• To the skillet add sausage, chili powder, garlic salt, onion powder, black pepper and cumin. Mix well to combine. Cook over medium-high heat for 5-7 minutes or until pork is no longer pink. Drain, excess fat from skillet. Remove to a plate.
• Eggs: In a small bowl, whisk eggs and sour cream together until fully combined. Add reserved 1 teaspoon butter to skillet. Add egg mixture; cooking over medium heat, gently lifting portions with spatula so uncooked portion flows underneath. Cook for 2-3 minutes or just until eggs are set.
• Assemble: Divide 3/4 cup of cheddar cheese sprinkling down the center of each of the 4 tortillas then arrange ¼ cup spinach leaves over cheese. Spoon ¼ of hash brown-sausage mixture over spinach. Next, add ¼ scrambled eggs. Top with green onions sprinkling each with remaining cheese.
• Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling ending seam side down.
• Heat vegetable oil in a clean skillet.  Fry tortillas seam side down over medium-high heat just until lightly golden brown on both sides, turning for even browning. (Start seam side down.)
• Serve immediately with your favorite salsa, pico de gallo, hot sauce and sour cream, if desired.
• To Make Air Fried Breakfast Burritos –

  Spray the assembled burritos on all sides with cooking spray or an oil spritzer.

  Place seam side down in the basket of an air and cook at 360°F for 4-6 minutes, checking halfway through and turning, if needed.

  (If frozen cook for 10-12 minutes or until heated through.)

Notes

• Sausage – You could make these burritos using chorizo sausage or turkey sausage in place of pork breakfast sausage for added spice.
• Potatoes – You can use russet potatoes, yellow potatoes or red potatoes diced and sauteed until tender in place of hash browns.
• Tortillas – You can sue burrito-sized tortillas. when doing so, you may need to adjust the amounts to accommodate for larger servings.
• Oil – You can use cooking spray, avocado oil, vegetable oil or olive oil for frying.
• Bell Peppers – You may opt to omit the spinach and add diced green bell peppers poblano pepper or jalapeno peppers to the potato mixture.
• Lighter Ingredients Still Deliver Flavor – You can lighten up these burritos using low carb tortillas, low fat cheese, egg whites, turkey or chicken sausage, light butter and sour cream. You may also opt to spray them with cooking spray in place of oil to brown in the skillet.
• Cheese – You could also adapt using your favorite variety of cheese. Sharp cheddar cheese, monterey jack cheese, American cheese, cheddar jack cheese or spicy pepper jack cheese for more heat.
• Spinach – If you prefer cooked spinach, toss it into the skillet with the sausage and potatoes to wilt. You could also swap out the spinach for cubed or sliced avocado, if desired.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 41g | Protein: 31g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 255mg | Sodium: 1127mg | Potassium: 550mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2507IU | Vitamin C: 29mg | Calcium: 467mg | Iron: 5mg

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Ingredients to Make Easy Banana Nut Muffins Recipe

These banana nut muffins are as versatile as they are delicious. They’re perfect for a quick grab-and-go breakfast, tucked into lunchboxes, or served alongside coffee when friends drop by. You can warm them up with a little butter for an extra cozy treat, or enjoy them just as they are for a simple snack. They also freeze beautifully, so it’s easy to stash a batch away and have homemade muffins ready whenever the craving hits.

Checkout this quick list of ingredients you’ll need to make best Banana Nut Muffins: (Scroll down for the full printable recipe card with quantities.)

• Ripe Bananas – Mashed bananas give these muffins their signature flavor.
• Nuts – Chopped pecans for crunch and texture.
• Flour – All purpose flour forms the base of the muffin batter.
• Leavening and Salt – Baking powder, baking soda and salt to balance the flavor.
• Sugar – Granulated sugar (white sugar) for sweetness.
• Whole Eggs – Large eggs stabilize the batter and add a rich flavor.
• Spice – Ground cinnamon adds a hint of warmth to the taste.
• Melted Butter – Unsalted butter adds moisture.
• Flavoring – Vanilla extract adds creamy floral notes.

How to Make Banana Nut Muffins Recipe

• Heat Oven and Prepare Muffin Tin – Preheat the oven to 350 degrees f. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners.
• Dry Ingredients – Whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
• Wet Ingredients – Make a well in the center of the flour mixture adding bananas, eggs, butter and vanilla extract. Stir to combine, mix in pecans to evenly distribute.
• Transfer to Pan – Divide the batter evenly between the wells in the muffin tin. (Tip: An ice cream scoop works best)
• Oven – Bake per the baking time in the recipe until a toothpick inserted into the center comes back clean.
• Cool – Cool for 15 minutes in the muffin tin then remove to a wire rack to cool or enjoy immediately.

Kitchen Equipment to Make Banana Muffins with Pecans

• 12-cup muffin pan and paper muffin liners, if using.
• Large bowl and medium bowl.
• Balloon whisk and rubber spatula or hand mixer.
• Nut chopper.
• Measuring cups and measuring spoons.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Nuts – You could use chopped walnuts in place of pecans.
• Brown Sugar – You could use the same amount of brown sugar for a hint of molasses flavor.
• Cinnamon – Pumpkin pie spice is a combination of cinnamon, nutmeg, ground cloves, allspice and ginger. It also works well in this recipe.
• Butter – You could use salted butter. When doing so, decrease to 1/4 teaspoon salt.
• Serving Options – You could slather these muffins with cream cheese frosting, cinnamon butter, maple butter or nutella.

Storage and Leftovers

• Leftovers – Store leftover banana muffins in an airtight container or wrapped in aluminum foil at room temperature for up to 2 days or chilled for up to 4 days.
• Reheating – While it’s not necessary to reheat muffins, you could warm gently in the microwave.
• Freezer – Freeze cooled banana nut muffins for up to 3 months Thaw in the fridge and enjoy.

More Muffin Recipes to Make

• Double Chocolate Buttermilk Muffins feature a chocolate batter that’s filled with chocolate chips.
• Cinnamon Roll French Toast Muffins are a fun way to make a pull apart muffin to share.
• Blueberry Muffins are classic and the same recipe could be made with raspberries or blackberries.
• These two bite Pecan Pie Mini Muffins are addictive.
• Cranberry Muffins are a must-make when fresh cranberries are in season.
• Cinnamon Streusel Oatmeal Muffins are dense and cake-like with warm cinnamon and nutmeg in the batter.
• Rhubarb Walnut Muffins from Food Network.

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Banana Nut Muffins

Moist banana nut muffins made with ripe bananas and crunchy nuts. An easy, bakery-style recipe perfect for breakfast, snacks, or freezing.

Course Breakfast, Dessert, Snack

Cuisine American, Southern

Keyword banana-nut-muffins-recipe

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 37 minutes minutes

Servings 12 servings

Calories 301kcal

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 medium bananas mashed to equal 1 cup
• 2 large eggs lightly beaten
• 1/2 cup unsalted butter melted
• 1 tsp vanilla extract
• 1 cup chopped pecans divided use

Instructions

• Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners. Set aside.
• In a large mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
• In a separate medium bowl whisk together the bananas, eggs, butter and vanilla extract.
• Make a well in the center of the flour mixture adding the wet ingredients. Stir with a large spoon or rubber spatula until fully combined, then add 3/4 cup pecans, stirring to evenly distribute..
• Divide muffin batter evenly between the wells of the muffin tin. Sprinkle reserved pecans on top. (Pro Tip: An ice cream scoop works best).
• Bake for 20-22 minutes or until a toothpick inserted into the center comes back clean.
• Cool for 15 minutes in the muffin tin then remove to a rack to cool completely.
• Store chilled or at room temperature in an airtight container.

Notes

• Nuts – You could use chopped walnuts in place of pecans.
• Brown Sugar – You could use the same amount of brown sugar for a hint of molasses flavor.
• Cinnamon – Pumpkin pie spice is a combination of cinnamon, nutmeg, ground cloves, allspice and ginger. It also works well in this recipe.
• Butter – You could use salted butter. When doing so, decrease to 1/4 teaspoon salt.
• Serving Options – You could slather these muffins with cream cheese frosting, cinnamon butter, maple butter or nutella.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 202mg | Potassium: 179mg | Fiber: 2g | Sugar: 20g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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Easy Chicken Pasta Bake

Quick meals don’t have to mean sacrificing comfort or flavor, and this creamy chicken pasta casserole is a perfect example. When time is tight, having a recipe that uses simple ingredients, comes together with minimal prep, and bakes in one dish is a lifesaver.

This chicken pasta bake with mushrooms fits right into that sweet spot, it’s hearty, satisfying, and easy to assemble ahead of time so dinner practically cooks itself. Whether you’re feeding a hungry family after a busy day or like to meal prep and just want reliable leftovers for the next, this creamy, oven-baked pasta delivers all the cozy, homemade goodness without keeping you in the kitchen for hours.

Checkout this quick list of ingredients you’ll need to make this Creamy Chicken and Mushroom Pasta Bake: (Scroll down for the full printable recipe card.)

• Chicken – Rotisserie chicken allows for quick and easy prep.
• Pasta – Rotini or medium egg noodles for the pasta layer.
• Onion and Garlic – Onion and garlic complement the flavor of the cheesy sauce.
• Peas – Frozen peas add texture and color.
• Mushrooms – Baby bella mushrooms add texture.
• Butter – Unsalted butter to make the homemade cheese sauce.
• All Purpose Flour – All purpose flour forms the roux to thicken the sauce.
• Liquid – Chicken broth and heavy cream for moisture.
• Spices – Seasoned salt, black pepper, onion powder and dry Italian seasoning.
• Cheese – Shredded monterey jack cheese and grated Parmesan cheese for a melty cheesy flavor.

How to Make Chicken Pasta Bake Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350 degrees f. Spray a 9×13 casserole dish with cooking spray.
• Boil Pasta – Cook egg noodles per package instructions just until al dente Drain well.
• Sauté Vegetables – Cook mushrooms and onions in melted butter. Saute until tender, the nadd the garlic.
• Make Roux – Sprinkle flour over veggies, cooking on low heat while stirring until absorbed. Add chicken broth and heavy cream.
• Simmer – Simmer until it thickens.
• Add Seasonings – Stir in salt, black pepper, onion powder and Italian seasonings and cheese.
• Assemble – Layer half the egg noodles, 1/2 chicken and 1/2 peas in prepared dish. Top with half of the cheese sauce. Repeat layers ending with sauce. Sprinkle final 1 cup of cheese on top and sprinkle with Parmesan.
• Oven – Bake per the recipe until bubbly and golden brown.
• Serve – Let stand for 5 minutes, then scoop and serve.

Kitchen Equipment to Make Creamy Chicken and Mushroom Pasta Bake

• Medium pot or saucepan. You could also use a large skillet that’s oven safe, and mix everything together in the pan for baking.
• 13×9-inch baking dish or pan.
• Measuring cups and spoons.
• Cheese grater.

Recipe Variations, Tips and Substitutions

• Protein – You can use leftover Thanksgiving turkey in place of chicken.
• Chicken – You can use cooked chicken thighs, chicken breasts or any leftover chicken for this recipe.
• Pasta – You could use penne pasta (small penne regatta) medium shells or egg noodles in place of rotini.
• Cheese – You can use Swiss cheese, cheddar cheese or mozzarella in cheese.
• Bacon – You could add crispy bacon to the casserole for a smokey flavor.
• Quick Defrost – You can steam the peas for 2 minutes in the microwave to speed up the thawing process.
• Vegetables – You could use steamed broccoli florets or mixed vegetables in place of peas.
• Mushrooms – White button mushrooms, cremini mushrooms or any variety that you enjoy can be used.
• Liquid – Chicken stock can be substituted for the chicken broth.
• Heavy Cream – If you’d like n extra creamy sauce, use 2 cups chicken broth and 2 cups heavy cream.
• Half and Half – You could use half and half in place of heavy cream.
• Fresh Herbs – You could garnish the top with parsley, oregano, thyme or chives. 

Storage and Leftovers

• Leftovers – You can store leftovers in an airtight container or covered with aluminum foil chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual portions in the microwave or in a preheated 350 degree f oven until heated through. Lay foil on top so it doesn’t dry out.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Casserole Recipes to Make

• Start your morning with this Sausage and Egg Breakfast Casserole.
• Rich and hearty Cheeseburger Macaroni Casserole.
• Cornbread Taco Bake topped with your favorite taco toppings.
• Lobster Mac and Cheese for entertaining and holiday buffets.
• Cowboy Casserole topped with crispy tater tots.
• Creamy Bacon Chicken Pasta always hits the spot.
• Sausage and Rice Casserole made on the stovetop ideal for busy weekdays.
• John Wayne Casserole from Six Sister’s Stuff.

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Chicken Pasta Bake

Creamy chicken pasta bake with tender chicken, pasta, and a cheesy sauce. An easy, family-friendly dinner perfect for busy weeknights.

Course Main Course

Cuisine American, Southern

Keyword chicken-and-mushroom-pasta-bake, chicken-pasta-bake

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 586kcal

Ingredients

• 12 oz rotini pasta or medium egg noodles
• 4 Tbsp unsalted butter
• 1 8 oz container baby portabella mushrooms
• 1 small onion finely diced
• 2-3 large garlic cloves finely minced
• 1/4 cup all purpose flour
• 3 cups low sodium chicken broth
• 1 cup heavy cream
• 1 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp dried Italian seasoning
• 3 cups shredded monterey jack cheese, gouda cheese or swiss cheese divided use
• 3 cups chopped rotisserie chicken
• 1 10 oz package petite peas thawed
• 2 Tbsp finely grated Parmesan cheese

Instructions

• Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with cooking spray. Set aside.
• Cook egg noodles in salted water per the package directions just until al dente Drain well.
• Melt butter in a large pot on medium and add mushrooms and onions. Cook until tender, about 5-7 minutes. Add garlic and cook for 1 minute longer.
• Sprinkle flour over veggies, cooking on low heat while stirring until absorbed. Add chicken broth and heavy cream.
• Increase heat to medium-high and bring to a slow boil, stirring. Immediately lower the heat to low and simmer for 5 minutes or until it thickens.
• Stir in salt, black pepper, onion powder and Italian seasoning. Turn off heat and stir in 2 cups of monterey jack cheese until melted.
• Assemble: Layer half the egg noodles, 1/2 chicken and 1/2 peas in prepared dish. Top with half of the cheese sauce. Repeat layers ending with sauce. Sprinkle remaining cheese (1 cup) on top, then sprinkle with Parmesan.
• Bake for 25-30 minutes until bubbly and golden brown. Let stand for 5 minutes, then scoop and serve.

Notes

• Protein – You can use leftover Thanksgiving turkey in place of chicken.
• Chicken – You can use cooked chicken thighs, chicken breasts or any leftover chicken for this recipe.
• Cheese – You can use Swiss cheese, cheddar cheese or mozzarella in cheese.
• Bacon – You could add crispy bacon to the casserole for a smokey flavor.
• Quick Defrost – You can steam the peas for 2 minutes in the microwave to speed up the thawing process.
• Mushrooms – White button mushrooms, cremini mushrooms or any variety that you enjoy can be used.
• Liquid – Chicken stock can be substituted for the chicken broth.
• Heavy Cream – If you’d like n extra creamy sauce, use 2 cups chicken broth and 2 cups cream.
• Half and Half – You could use half and half in place of heavy cream.

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 37g | Protein: 35g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 169mg | Sodium: 769mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 2mg

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