Slow Cooker Chicken Noodle Soup

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Does it get more classic comfort food than Chicken Noodle Soup? I don’t think that it does. But you can’t always stand over a soup pot making sure it’s working. So you need a slow cooker recipe to make it happen. Slow Cooker Chicken Noodle Soup is just what you need. All the delightful flavors of old school chicken noodle soup, with minimal effort.

Slow Cooker Chicken Noodle Soup

Using the classic poultry flavor combo of sage, rosemary, thyme, and marjoram gives this that old school hometown flavor you are looking for. I like to use the pre-mixed poultry seasoning and then add in a little more thyme and rosemary. Then the addition of celery salt really brings it all together. Adding in the traditional trinity of mirepoix of celery, carrots and onions balances it all out to be a come back home soup for anyone.

Slow Cooker Chicken Noodle Soup

I did not serve any sides or breads with this soup. It is so so hearty and filling that it really does not need any additions. If you were in need of spreading this soup or maybe want to be sure to have leftovers – you could serve it up with a classic buttermilk biscuit or even go simpler with a saltine cracker.

Slow Cooker Chicken Noodle Soup

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Slow Cooker Chicken Noodle Soup

A classic and comforting slow cooked for deliciousness chicken soup
Course Main Course, Soup
Cuisine American
Keyword carrots, celery, chicken noodle soup, chicken soup, Pasta
Prep Time 10 minutes
Slow Cooked time 6 hours
Servings 6

Equipment

  • 1 Slow Cooker (at least 6 qts)

Ingredients

  • 4 Chicken Breasts
  • 3 Carrots halved and diced
  • ½ Yellow Onion diced
  • 4 Celery Ribs halved and diced
  • 4 Garlic Cloves minced
  • 1 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tsp Celery Salt
  • 1 tsp Poultry Seasoning
  • 2 qt Chicken Broth
  • 1 lb Short Pasta rotini, elbows, shells

Instructions

  • Add all ingredients EXCEPT pasta to slow cooker. Cook on low for 5 ½ hours.
  • Remove chicken to from slow cooker and shred. Return to slow cooker. Add pasta and secure lid. Cook another 30 minutes.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Chicken & Dumplings #slowcooker

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Semi-homemade has a strong hold on weeknight cooking. While you can make a lot of things from scratch on a weeknight, you can’t always do it all. So this Chicken & Dumplings combines the scratch made creamy goodness with the use of pre-made refrigerated biscuits to make a delicious comfort inducing meal. The real key is tarragon – so many people forget the tarragon when they add the sage, rosemary and thyme. But it is that something extra that you need to make it really feel like home.

Chicken & Dumplings

Comfort food must invoke a feeling of safety and hominess that you cannot find any other way. Chicken & Dumplings is near the top the list when it comes to Southern Comfort Food. While this recipe does take the slightly cheater step of using pre-made biscuits, it does not skip on the full flavors of a rich creamy broth to surround the chicken and veggies. If you don’t have a crockpot or slow cooker – well at this point – WHY THE HELL NOT! You can make so many yummy dishes that are not all soups.

Chicken & Dumplings

This dish is so so hearty that you really do not need any additional side dishes. You have your protein, your veg and your carb all in one. This is the all in one covering the bases dish. Just make it and enjoy!

Chicken & Dumplings

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Chicken & Dumplings

Classic Chicken & Dumplings right out of the slow cooker
Course Main Course
Cuisine American
Keyword carrots, celery, Chicken, comfort food, dumplings, potato, rosemary, slow cooker, tarragon, thyme
Prep Time 15 minutes
Slow Cooker Time 8 hours
Servings 6

Equipment

  • 1 Slow Cooker at least 6 qts

Ingredients

  • 1 Yellow Onion diced
  • 4 Large Carrots diced
  • 4 Celery Stalks diced
  • 3 Large Russet Potatoes peeled and diced
  • 4 Chicken Breasts
  • 4 Garlic Cloves minced
  • 1 tsp Tarragon
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 tsp Parsley
  • qt Chicken Broth
  • cup Heavy Cream
  • ¼ cup Cornstarch
  • 1 can Refrigerator Biscuits (10 count) quartered
  • ¼ cup Flour

Instructions

  • Add chicken,onions, carrots, celery, potatoes, garlic, seasoning, chicken and chicken broth to slow cooker. Secure lid and cook on low for 6½ hours.
  • Remove chicken from crock and cut into bite-sized pieces. Return to crock.
  • Combine heavy cream and corn starch in bowl. Add to crock and stir to combine.
  • Toss quartered refrigerator biscuits in flour. Add to top of crock – do not stir in, you want them to stay on top. Re-secure lid and cook another 1½ hours.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Dilly Potato Salad

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Many think potato salad is for summertime – which may be mostly true but not entirely. I like to use my smoker year round for my proteins – brisket, pork butt, chicken, ribs you name it! Which means I need BBQ style side dishes all year round too. So trying different pasta and potato salads has become an on-going quest of mine. My latest endeavor is a Dilly Potato Salad – full of pickles and dill for full tang.

Dilly Potato Salad

I also included hard-boiled eggs and bacon in this particular salad. The trick of the dressing is to mix the cooked yolks from the eggs into the dressing to make it extra creamy and so so good. I have a highly preferential lean towards Mt. Olive Dill Pickle Relish. It has just the right tang and zing that this potato salad needs.

Dilly Potato Salad

Potato Salad is one of those exceptionally versatile dishes, because you can go so many directions with the flavor combinations. Basically you need potatoes and a dressing along with some other add-ins. Bacon or no bacon, eggs or no eggs, celery or no celery, pickles or no pickles. The dressing also can be creamy or vinaigrette like. Which is why I love making different varieties of potato salad.

Dilly Potato Salad

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Dilly Potato Salad

Tangy dill potato salad with bacon, egg and a creamy dressing.
Course Side Dish
Cuisine American
Keyword dill, egg, potato, Potato Salad, salads, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Servings 6

Ingredients

  • 4 lbs Red Potatoes
  • 6 Eggs
  • ¼ lb Bacon cut into ½-inch pieces
  • 4 Scallions chopped
  • 1 cup Avocado Mayo
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • ½ cup Dill Pickle Relish
  • 1 tsp Dill
  • 1 tsp Chives
  • 1 tbsp Dried Minced Onions

Instructions

  • Start a large pot of water to boil for potatoes. Also start a sauce pan of water to boil for the eggs.
  • In a frying pan over medium-heat, add bacon. Cook until crispy and remove to paper towel covered plate to cool.
  • Add potatoes to boiling water and boil for 30 minutes. Remove to cutting board and let cool for at least 30 minutes.
  • Add eggs to boiling water. Create water bath (half ice and half water). Cook eggs for 12 minutes then remove to water bath and leave to cool while potatoes cool.
  • Cut potatoes into quarters and add to serving bowl. Peel eggs and cut in half. Remove yolk to separate bowl. Dice up egg whites and add to potatoes. Add bacon and scallion to potatoes.
  • Break egg yolks up with fork. Add remaining ingredients to bowl and stir to combine, getting as many lumps out as you can. Pour over potato mixture. Cover and place in refrigerator to continue to cool until ready to serve. (up to 4 days)

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Slow Cooker Pineapple Chicken

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A flavorful sweet and savory delight – Slow Cooker Pineapple Chicken is so simple to put together. This dish is a very easy dump-style slow cooker meal. You basically put the ingredient into the crock and let the low and slow cooking take over. On busy winter days – or if you happen to be in the middle of a kitchen remodel – like my home – this is a perfect dish. It takes minutes to put together and then it can just be left to it’s own devices.

It’s important that you get pineapple chunks in their own juices – not in syrup. You want the natural sweetness of the pineapple but not all the added sugars for syrup. And you want to add the whole contents of the cans into the mix. You need all the liquid to help the chicken stay moist while cooking.

Slow Cooker Pineapple Chicken

I made some simple white rice to go with this Pineapple Chicken. I also sprinkled a little bit of crispy wonton over the top to add some texture. You could certainly serve it with rice noodles, over chow mein or maybe over an Asian Salad.

Slow Cooker Pineapple Chicken

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Slow Cooker Pineapple Chicken

A sweet and savory simple chicken dish that is full of flavor.
Course Main Course
Cuisine American, Asian
Keyword Chicken, Garlic, ginger, pineapple, slow cooker
Prep Time 5 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

  • 1 Slow Cooker at least 6 quarts

Ingredients

  • 10 Chicken Thighs bone-in, skinless
  • 4 Garlic Cloves minced
  • 2 tbsp Fresh Ginger grated
  • ¼ cup Worcestershire Sauce
  • ¼ cup Brown Sugar
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 20oz can Pineapple Chunks (with juice)
  • ½ Red Onion thinly sliced

Instructions

  • Place chicken in bottom of slow cooker.
  • Combine garlic, ginger, Worcestershire, brown sugar, salt and pepper. Pour over top of chicken. Secure lid and cook on low for 6 hours.
  • Serve with drizzle of juices from slow cooker over top and several pieces of red onion.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Shrimp Corn Chowder

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Corn chowder is a favorite of mine, because I can twist and change it to so many different flavor profiles. You have your base of broth, potato, corn and cream. Then can add in other veggies or proteins and different spices and flavors. For this Shrimp Corn Chowder, I added in paprika, thyme, shrimp and smoked ham for an exquisite chowder. The robust flavor that you get in just one hour.

Shrimp Corn Chowder

If you still don’t have an immersion blender, you really need one (and no I am NOT being paid or sponsored to say that) I just really love the versatility of blitzing stuff to make it creamy goodness. They make it so easy to make soups, sauces and blitzed root veggies. I used it to make the soup rich and creamy. If you don’t have one….re-read the first sentence…but also you can use a blender in it’s place. Just be cautious of blitzing hot liquids.

Shrimp Corn Chowder

I didn’t serve a side dish with this chowder because it was very hearty and full of protein. My oldest boys all had seconds. If you needed to stretch it or serve a bigger crowd, you could serve it with corn bread. I would probably do a cheddar cheese and jalapeno corn bread. Use your favorite corn bread mix and add one cup cheese and 4oz diced jalapenos and cook as directed on the corn bread mix.

Shrimp Corn Chowder

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Shrimp Corn Chowder

A warm and creamy chowder full of shrimp, corn and ham!
Course Main Course, Soup
Cuisine American
Keyword chowder, corn soup, cream cheese, Ham, shrimp, soup, soup recipes
Prep Time 10 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • 2 tbsp Avocado Oil
  • ½ Yellow Onion diced
  • 4 Garlic Cloves mincecd
  • 8 Red Potatoes peeled, quartered
  • 2 qt Broth Chicken or Veg
  • 1 tsp Thyme
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 8 oz Cream Cheese
  • 2 15oz can Creamed Cron
  • 2 15oz can Sweet Corn drained
  • 1 lb Ham Steak cubed
  • 1 lb Large Raw Shrimp peeled, deveined, tails-off
  • 4 Scallions chopped

Instructions

  • In a large stock pot over medium-high heat, add oil, onions and garlic. Cook for 4 minutes. Add potatoes, broth, thyme, paprika, salt, and black pepper. Reduce heat to medium. Cover and cook for 30 minutes.
  • Remove from heat and add cream cheese block to pot. Use immersion blender to blitz until smooth. Return to heat.
  • Add cream corn, corn, ham steak and shrimp. Cover and cook another 20 minutes. Add half of scallions to pot, stir to combine.
  • Serve in a shallow bowl with sprinkle of remaining scallions.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Eggs Benny Casserole

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Eggs Benedict may be my very favorite dish of all time (jury’s still out). I just love the combination of a runny yolk, ham, hollandaise and a English muffin. But serving it to my whole family at once is a nightmare. And, yes, I have 1000% turned my husband and kids into Eggs Benny lovers too. So they all love it too, but it is so so so much work. Poaching a dozen eggs while making the hollandaise and having every one’s plate come out hot and ready….I’m not little caesers. So I have been racking my brain for ways to still enjoy all the elements without all the work. And Eggs Benny Casserole was born.

Eggs Benny Casserole

So you might be saying – where is the runny egg? Will the beauty of stacking the muffins and pouring the eggs over top is that you get half soft almost french toast style muffing and half crunchy muffin. So while it is not a classic eggs benedict – you still get all of the elements.

This was a whole lot of food for my family of six. But if you want it to go farther or you have all adults, you could add some hashbrowns, or country potatoes. You could also do some fresh fruit on the side.

Eggs Benny Casserole

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Eggs Benny Casserole

Want to make eggs benedict for a crowd? Here is the recipe for you!
Course Breakfast, Main Course
Cuisine American
Keyword casseroles, eggs, english muffins, Ham, hollandaise
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • Cooking Oil Spray
  • 10 English Muffins split
  • 20 slices Canadian Bacon
  • 12 Eggs divided
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • ½ cup Milk
  • 8 tbsp Butter
  • 1 tsp Lemon Juice
  • ½ tsp Cayenne Pepper
  • 1 cup Heavy Cream

Instructions

  • Preheat oven to 400degF. Spray 9×9 baking dish with cooking oil.
  • Stack half english muffing alternating with slice of ham until dish is full.
  • Separate 6 eggs with yolks in one bowl (set aside)and white in another. Break remaining eggs into bowl with egg whites and add salt, pepper, garlic powder, and milk. Beat until mixed.
  • Pour beaten egg mixture over ham and muffin stacks. Place in oven and bake for 30 minutes.
  • Create double boiler with water in sauce pan and bowl (glass or metal) on top. Bring to a boil.
  • Once boiling, add butter to top of double boiler. Once melted, whisk in lemon juice and cayenne pepper. Cook for 2 minutes, then whisk in egg yolks. Continue to whisk until fully incorporated. Cook for 3 minutes more, then whisk in heavy cream. Continue to whisk for 3 minutes. Remove from heat.
  • Serve 2-3 muffin/ham with egg piece and ladle hollandaise over top.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Sausage & Veg Soup #slowcooker

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If you are looking for a hearty bowl of soup chock full of veggies – you can to the right recipe. This creamy soup is bursting with flavor and packed with potatoes, mushrooms, celery, onion and spinach – oh and Italian Sausage! Sausage & Veg Soup is perfect for a blustery winter evening, when you need to warm up from the colder temperatures. And it’s a slow cooker recipes so it’s prefect for any night of the week!

Sausage & Veg Soup

Slow cooking with red pepper flakes does really intensify the heat factor, so this soup has a kick. You can certainly lessen the amount, or could omit and add more black pepper. But you do need the balance of a peppery quality. Making a rue may seem a little odd for making a soup, but trust me – this is going to be so creamy, you will want to make rues with all your soups. And using the liquid that the sausage and vegetables have been cooking in all day gives you that extra flavor layer.

Sausage & Veg Soup

I use my slow cooker at least once a week, all year long. I try to plan it on a day that I know my afternoon is going to be hectic. It’s also great for movie nights (we usually try to see the newest movies on the first day – Thursday!) This makes it so that dinner is ready well before we need to be at the theater, but it’s still homemade and hearty.

Sausage & Veg Soup

As I mentioned, this is a seriously hearty soup. So you probably won’t need any real side dish. I just served it with Ancient Grain Baguette to sop up the creamy broth. Just warmed it up in the oven and then put a little butter on it. If you wanted to push this soup to feed more people (always a need in the holiday season), you could partner it with a salad, like a Caesar’s salad.

Sausage & Veg Soup

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Sausage & Veg Soup

A mountain of vegetables with some sausage slow cooked for a hearty soup.
Course Main Course, Soup
Cuisine American
Keyword celery, chicken broth, crockpot, hearty soup, Italian Sausage, mushrooms, onions, potatoes, soup, spinach
Prep Time 15 minutes
Cook Time 30 minutes
Slow Cooker Time 5 hours
Servings 6

Equipment

  • Slow Cooker (at least 6 qt)

Ingredients

  • 2 lb Mild Italian Sausage
  • 1 White Onion diced
  • 3 Celery Stalks halved and chopped
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 Large Russet Potatoes peeled and cut 1 inch cubes
  • 2 cups Baby Bella Mushrooms sliced
  • 2 tsp Garlic Powder
  • 2 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • 2 qt Chicken Broth
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 2 cups Heavy Cream
  • 2 cups Fresh Spinach

Instructions

  • In saute pan over medium-high heat, add Italian sausage. Cook and crumble until no longer pink.
  • Add potatoes, mushrooms, garlic powder, Italian seasoning and red pepper flakes.
  • Using a slotted spoon, add sausage to slow cooker, leaving as much grease in the pan.
  • Return pan to heat and add onions, celery, salt and pepper. Cook for 3 minutes. With a slotted spoon, add onions and celery to the slow cooker leaving as much grease in the pan. Discard grease.
  • Pour chicken broth into slow cooker and stir to combine. Secure the lid and cook for 5 hours on High (or 8 hours on Low).
  • In the last 30 minutes of cook time, ladle out as much of the broth as you can into a bowl.
  • In sauce pan over medium heat, add butter. Once melted, whisk in flour and cook for 3 minutes. Ladle in broth, about a cup at a time, and whisk into rue. Once all the broth is added, add heavy cream and whisk together. Let cook another 3 minutes. Then add gravy back to slow cooker. Add in fresh spinach and stir to combine. Re-secure the lid and let cook for remainder of cook time.
  • Serve in a shallow or soup bowl.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Mushroom Chicken & Wild Rice Casserole

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If you are looking for rustic hearty meal with creamy and rich flavors – you came to the right place! The combination of mushrooms, wild rice and a cream sauce pair so beautifully in this chicken casserole. Mushroom Chicken & Wild Rice Casserole is a wonderful weeknight meal that will be sure to make everyone happy. A cold wintery evening is perfect for this belly warming meal.

Mushroom Chicken & Wild Rice Casserole

I have included a homemade onion soup seasoning mix that you can use for this recipe as well as other recipes what call for an onion soup mix. If you prefer to use a premade onion soup mix, it will work just great for this recipe as well, just be sure to look at the measurements. The only reason I make my own is because I try to limit the amount of salt and preservatives that I feed my family.

Mushroom Chicken & Wild Rice Casserole

If you do not care for wild rice, you could certainly use all long grain rice for this recipe. I like to use a little bit of long grain mixed in with the wild rice just give it some balance. Since wild rice tends to maintain a bit of bite even when fully cooked, I like the soft long grain rice in there to vary the textures.

Mushroom Chicken & Wild Rice Casserole

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Mushroom Chicken & Wild Rice Casserole

Rustic flavors of nutty wild rice with creamy mushroom and onions and chicken.
Course Main Course
Cuisine American
Keyword Chicken, chicken breast, mushrooms, onions, wild rice
Prep Time 15 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • 4 tbsp Avocado Oil
  • ½ Yellow Onion diced
  • 4 Garlic Cloves minced
  • cup Wild Rice Blend
  • ½ cup Long Grain Rice
  • 3 cup Chicken Broth
  • 6 Chicken Breasts
  • 2 tbsp Onion Soup Seasoning Mix see recipe below

Cream Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 2 tbsp Onion Soup Seasoning Mix see recipe below
  • 1 cup Mushrooms sliced

Instructions

  • In a saute pan over medium high heat, add oil, onion and garlic. Cook for 3 minutes then add rice. Toast for 3 minutes more. Transfer to 13×9 baking dish. Add chicken broth.
  • Preheat oven to 400degF.
  • In a saucepan over medium heat, add butter. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and cook for 3 minutes. Stir in mushrooms and onion soup seasonings mix. Cook another 3 minutes. Then add to baking dish. Stir to thoroughly combine.
  • Sprinkle both sides of chicken with onion seasoning mix. In the same saute pan you toasted the rice in, add chicken and cook on each side for 3 minutes. (just browning, not cooking through). Add chicken breast in single layer over rice mixture. Cover dish with aluminum foil and put in oven for 30 minutes.
  • Remove foil from baking dish and cook for another 15 minutes. Let stand for 5 minutes before serving a portion of rice and piece of chicken to each bowl.
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Homemade Onion Soup Seasoning Mix

A simple replacement for the traditional onion soup mix.
Course Seasoning
Cuisine American
Keyword onion soup, onion soup mix, onions
Prep Time 5 minutes
Servings 0.5 cup

Ingredients

  • 3 tbsp Dried Minced Onion
  • 1 tbsp Garlic Powder
  • 1 tbsp Celery Salt
  • 1 tbsp Parsley
  • ½ tbsp Paprika
  • ½ tbsp Onion Powder
  • ½ tbsp Salt
  • ½ tbsp Pepper

Instructions

  • Combine all ingredients in a bowl and stir thoroughly to combine.
  • Use right away or store in an airtight container like a mason jar with a lid.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Cornbread Skillet Chili

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When I think of comfort food, I think of hearty, stick to your ribs, flavor bomb foods. And that is exactly what this Cornbread Skillet Chili is – comfort food at its finest. In the colder winter months, chili is always a great way to warm up your family. This “everything but the kitchen sink” style chili is simple to make but filling as all get out. And the extra special step of cooking the cheesy cornbread directly on top makes it a delightful meal.

Cornbread Skillet Chili

I use a 12 inch cast iron skillet for this meal. If you don’t have on that size, you could split it between two 8 inch cast iron skillets. If you don’t have cast iron at all, you could make the chili in a saucepan and transfer it to a 13×9 baking dish, and put the cornbread over the top, just as the recipe directs. Be sure to adjust the cooking time depending on the equipment you choose to you. You will want to remove it once you have a golden brown crust over the corn bread.

Cornbread Skillet Chili

If you want to adjust the heat of the chili – you could adjust the amount of diced jalapenos. You could add more jalapenos (like using the 7oz can). Or you could lower the heat by swapping out the diced jalapenos for green chilies. I just would strongly urge you not omit them all the way. You want the flavor in there somewhere.

Cornbread Skillet Chili

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Cornbread Skillet Chili

A delicious meat and black bean chili cooked in a cast iron skillet then baked under a bed of cheesy cornbread!
Course Main Course
Cuisine American, Tex-Mex
Keyword black beans, cheese, chili, chilies, corn bread, ground beef, ground beef recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • 12 inch Cast Iron Skillet

Ingredients

  • 2 tbsp Avocado Oil
  • 4 Garlic Cloves minced
  • ½ Red Onion diced
  • 1 lb Ground Beef
  • 1 15oz can Black Beans drained
  • 1 14oz can Sweet Corn drained
  • 1 28oz can Crushed Tomatoes
  • 1 4oz can Diced Jalapenos
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • 1 pkg Corn Bread Mix plus ingredients to complete
  • 1 cup Cheddar Cheese shredded
  • 8 oz Sour Cream

Instructions

  • In a cast iron skillet over medium-high heat, add oil, onion and garlic. Let cook for 3 minutes then add ground beef. Cook and crumble until no longer red.
  • Preheat oven to 400degF.
  • Reduce heat to medium. Add in corn, black beans, crushed tomatoes, jalapenos, chili powder, cumin, salt, and red pepper flakes. Stir to combine.
  • In a mixing bowl, combine ingredients as directed on the corn bread mix. Add in cheese and stir to combine. Spoon cornbread mix over chili and spread to an even layer. Cover with foil. Bake for 45 minutes.
  • Remove foil and cook another 5 minutes. Remove from oven and let sit for at least 5 minutes before spooning out. Serve with dollop of sour cream on top.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Mexican Corn Casserole

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Not every #tacotuesday or burrito night needs rice and beans on the side. Don’t get me wrong – I love me some rice and beans. But sometimes you need variety, especially if you love making Mexican food at home as much as we do. Mexican Corn Casserole is a perfect stand in. You get the same great flavors without the the same old same old.

The cheesy goodness is what makes this side dish such a win. The combination of cream cheese and cojita marries so well. This is such an easy side dish that packs so much flavor punch. It is really good for a main dish that requires a lot of attention. It is also a great additional dish if you are trying to stretch a meal for a crowd. Honestly, it would also be a great potluck meal, as it does great as a held dish.

Mexican Corn Casserole

I served this up with my Crispy Cheesy Chicken Tacos. An attention requiring main dish, this is the perfect side dish to make. It is a great way to add vegetables and protein to your meal. It is also so simple to throw together and put in the oven, so that you can do other things.

Crispy Cheesy Chicken Tacos

Now Let’s Get Cookin’!

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Mexican Corn Casserole

A cheesy delicious side dish for your next Taco Tuesday
Course Side Dish
Cuisine American, Mexican, Tex-Mex
Keyword corn, cream cheese
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 3 15oz can Sweet Corn (no salt added) drained
  • 10 oz Cojita Cheese crumbled
  • 1 tbsp Dried Minced Onion
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 8 oz Cream Cheese cut into 1-inch cubes
  • 2 cups Cheddar Cheese shredded

Instructions

  • Preheat oven to 400degF.
  • Add corn, half of the cojita cheese, and seasonings to a 13×9 baking dish. Stir to combine.
  • Drop cream cheese chunks evenly around the baking dish. sprinkle with cheddar cheese and remaining cojita. Place in oven and bake for 30 minutes.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

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