Chicken Broccoli Alfredo Soup

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Soup’s On! There is just something about a big warm bowl of soup in your hands to push the cold away. And I love that you can achieve just about any flavor profile with a soup. Case in point – this delectable Chicken Broccoli Alfredo Soup! It teased us all day from the slow cooker but was so worth the wait!

Chicken Broccoli Alfredo Soup
Chicken Broccoli Alfredo Soup

Slow cookers were made for soups. They cook it low and slow all day to develop delicious flavors all the way through. This soup is no exception. The garlic infuses into the broccoli and chicken to give it such a depth of flavor you will be blown away.

I know some people will put the dried pasta right into the slow cooker on a dish like this. But I just don’t care for that. It never seems to cook evenly, so you end up with some less than al dente and some mushy. I think it’s much more successful to make the pasta separate. Plus the melted butter tossed over the pasta before adding it, gives it a richness.

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Chicken Broccoli Alfredo Soup

A warm bowl of soup with all the flavors of the delicious pasta dish!
Course Main Course
Cuisine American, Italian
Keyword alfredo, broccoli, Chicken, chicken soup, slow cooker
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Ingredients

  • 1½ lb Chicken thighs, boneless, skinless cut into 1-inch cubes
  • 2 8oz bricks Cream Cheese cut into quarters
  • 3 Broccoli Crowns cut into flowerets
  • 4 Garlic Cloves minced
  • 6 cups Chicken Broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dried Minced Onion
  • 2 cups Parmesan Cheese
  • 1 cup Heavy Cream
  • 1 lb Short Pasta small shells, elbow macaroni, rotini
  • 4 tbsp Butter melted
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Instructions

  • Prepare all of the ingredients.
  • In a slow cooker set to low, add broccoli, garlic, chicken, salt, pepper, onion, cream cheese chunks and chicken broth. Secure lid and let cook for 5½ hours.
  • Remove lid and stir to combine cheese into broth. Add parmesan cheese and heavy cream, stir to combine. Return lid and let cook for remaining 30 minutes.
  • Start water boiling for pasta. Once boiling, add pasta and cook as directed on package. Drain in colander, rinse with cool water to arrest cooking process and return to pot. Add melted butter and toss to evenly coat.
  • In a bowl, add a portion (about a cup) of pasta. Ladle soup over top until pasta is "floating". Garnish with parmesan and parsley, if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Bacon Green Beans #SideDishes

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Side Dishes are an important part of any meal, but especially important when it comes to the holiday season. I like to think of side dishes as supporting characters – they should compliment the main dish but not necessarily outshine. This particular side dish walks that fine line very well. Bacon Green Beans is so totally simple, you are going to be shocked by the amount of flavor you get!

Bacon Green Beans

When you read the recipe you might be a bit shocked to see that it’s literally only four ingredients. And – YES! – you really do just cook it all in the bacon grease. Trust me on this one! While your vegetarian/vegan family and friends won’t be able to try this dish – the meat eaters are going to absolutely love it!

Bacon Green Beans

The greatest thing about this side dish is that it basically goes with anything. A perfect side for a spiral ham, a roasted turkey or a nice juicy prime rib! You can have it along side potatoes, salads, mac & cheese. It is so delicious but simple.

My cookbook – Homemade on a Weeknight: A Family Cookbook by Estelle Forrest – has an entire section on Side Dishes, if you are in need of some more ideas this holiday season.

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Bacon Green Beans

Perfectly roasted Green Beans covered in bacon and garlic!
Course Side Dish
Cuisine American
Keyword bacon, green beans, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut in ½-inch pieces
  • 2 lb Green Beans ends trimmed
  • ½ Red Onion diced
  • 3 Garlic Cloves minced
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a frying pan over medium high heat, add bacon. Cook until crispy but do not remove bacon or grease from pan.
  • Spread green beans over a large baking sheet. Sprinkle with onions and garlic. Then pour bacon and bacon grease over the top. Using tongs, toss the green beans around on the baking sheet to coat and combine. Place in oven and bake for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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!

Black Bean Chicken Chili #SlowCooker

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Chili is another of those types of foods that can be pulled together in so many ways. You can have meat or no meat – you can have chicken, turkey, beef or pork. You can have beans or no beans – you can have kidney beans, white beans, black beans, or pinto beans. It can be spicy or not. Also you could add other veggies or not. For this slow cooker creation, I made Black Bean Chicken Chili – and was deliciousness in a bowl!

Black Bean Chicken Chili

I love the combination of Black Beans and Corn – they balance each other so perfectly. And honestly this chili could not be more simple. It took me maybe 5 minutes to put everything in the pot. Then I went out and enjoyed the day with my family and came home to a yummy, hearty bowl of chili!

Black Bean Chicken Chili

As you can see from the pics, I served mine up with some cheese quesadillas. All I do it put some cheese, paprika and cumin in a folded tortilla and toast them in my biggest saute pan until gold brown on each side. You could also serve it with some Cheesy Jalapeno Corn Bread (just add a cup of shredded cheese and half a diced jalapeno to your fave corn bread recipe).

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Black Bean Chicken Chili

A delicious hearty bowl of not your average chili!
Course Main Course
Cuisine American
Keyword chicken chili, chicken soup, chili, hearty soup, slow cooker
Prep Time 10 minutes
Slow Cooker 6 hours
Servings 6

Equipment

Ingredients

  • 8 oz Sour Cream

For the Chili

  • 1½ lb Chicken Thigh boneless, skinless
  • 1 28oz can Crushed Tomatoes
  • 1 15oz can Sweet Corn
  • 2 15oz can Black Beans drained
  • 3 Garlic Cloves minced
  • ½ Yellow Onion diced
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • 1 tsp Parsley

For the Rice

  • 2 cup Long Grain Rice
  • 1 tbsp Avocado Oil
  • 1 15oz can Tomato Sauce
  • 1 tsp Cumin
  • 4 cups Chicken Broth
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Instructions

  • Prepare all of the ingredients.
  • Place all ingredients for chili in slow cooker. Stir to combine. Cover with lid and cook on low for 6 hours.
  • At 5½ hours, remove chicken from pot and chop into small pieces. Return chicken to pot and replace lid.
  • In a sauce pan over medium heat, add oil and rice. Stir and cook until rice is lightly toasted. Add tomato sauce and cumin, stir to combine. Add chicken broth and cover with lid. Cook for 15 minutes (do not remove lid).
  • Place a portion of rice in a shallow bowl. Ladle chili over top and garnish with a dollop of sour cream in the center.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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!

Thai Turkey Meatballs

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When I think of Thai food I always think of that sweet yet spicy flavor combo it’s famous for. And I love to play around with different combos to get that profile. These meatballs are no exception – Thai Turkey Meatballs have jalapeno, ginger and sweet chili sauce packed in. And the veggie noodle combo on the side is just yum!

Thai Turkey Meatballs

I made these meatballs a little bigger than typical meatballs because I wanted them to be closer to a meatloaf, to make sure you get all the flavors in one. You could also use a brownie bite pan to cook these up if you wanted.

If you can’t find the rice noodles (or don’t like), you could also use regular linguini or spaghetti pasta. You could also use a glass noodle or other chow mein style noodle. If you do use a flour based pasta, you may want to increase the amount of coco aminos you add, as they don’t soak it up quite the same way.

I use a fairly mild Sweet Chili Sauce – if you want a little more kick you could use a Chili Garlic Sauce instead.

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Thai Turkey Meatballs

Try something a little different tonight with Sweet Chili flavors!
Course Main Course
Cuisine American, thai
Keyword ground turkey, meatballs, rice noodles, thai
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

For the Meatballs

  • 2 lb Ground Turkey
  • 2 Eggs beaten
  • ½ Jalapeno seeded and diced
  • 3 Garlic Cloves minced
  • 1 cup Panko Bread Crumbs
  • ½ cup Cilantro chopped
  • ¼ cup Coco Aminos
  • ¼ cup Lemon Juice
  • 2 tbsp Fish Sauce
  • 2 tbsp Ginger grated
  • ¼ cup Sweet Chili Sauce plus more for garnish

For the Noodles

  • 1 lb Rice Noodles for Stir Fry
  • 3 Carrots cut in matchsticks
  • ½ cup Cilantro chopped
  • ½ Jalapeno seeded and diced
  • ½ Red Onion sliced
  • 5 Radishes halved and sliced
  • ½ cup Sweet Chili Sauce
  • ¼ cup Lemon Juice
  • 2 tbsp Avocado Oil
  • ½ cup Coco Aminos
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg. Start water boiling for noodles.
  • In a bowl combine carrots, radishes, onions, cilantro, jalapeno, lemon juice and sweet chili sauce. Toss until well coated and place in refrigerator.
  • In a mixing bowl combine all ingredients for meatballs. Form into 2-in balls and line out on a baking sheet (either covered with parchment paper or greased). Place in oven for 35 minutes.
  • Once water is boil, add noodles and cook as directed on package.
  • In a large saute pan or wok over medium-high heat, add oil. Once noodles are cooked add to oil along with coco aminos. Toss to coat and cook for 3-5 minutes. Add veggie mixture and toss to combine. Cook another 5 minutes.
  • Serve 3-5 meatballs per plate along with a portion of noodles and a drizzle of Sweet Chili Sauce.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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!

Beef Stew Casserole

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Beef stew is such a warm, hearty comfort food. But it can be very time consuming to put together. In effort to get all the yummy flavors, I turned it into a casserole and added a flaky crust! Check out my Beef Stew Casserole!

Beef Stew Casserole

I kept it pretty traditional – peas, carrots and potatoes with some beef. You could add other veggies if you like them. I did cook the beef with onions and garlic, but you could add in pearl onions if you prefer to have more onion flavor.

Beef Stew Casserole

This casserole is simple enough for a weeknight meal – yet hearty enough for a Sunday Supper. Your family is going to be so pleased when they see the beautiful crispy pastry crust atop all the the yummy veggies and meat. While you could omit the bacon – why would you? It just gives it that little something extra.

I use store bought Puff Pastry because I am in no way a pastry chef! If you can make your own – it would be so dang tasty! If you don’t like or can’t find puff pastry sheets (look in the freezer by the pie crusts) – you could also top it with some refrigerator biscuits or homemade biscuits. Just be sure to adjust the cook time so they don’t burn on top.

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Beef Stew Casserole

Peas, carrots, potatoes, onions and beef all under a crispy flaky crust.
Course Main Course
Cuisine American
Keyword beef, casseroles, ground beef, ground beef recipes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • ½ lb Bacon cut into ½-inch pieces
  • 4 Russet Potatoes cut in ½-inch cubes
  • 1 16oz bag Frozen Peas & Carrots
  • 1 White Onion diced
  • 2 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 stick Butter melted
  • 2 cup Beef Broth
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 2 tsp Parsley
  • 2 sheets Puff Pastry
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Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Let cool some then coarsely chop into smaller bits.
  • In a saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add beef, salt, pepper, rosemary, thyme and half of parsley. Cook until no longer pink. Stir in potatoes, peas & carrots and let cook for another 3 minutes.
  • Transfer meat mixture to 13×9 baking dish. Add bacon and beef broth. Cover with puff pastry. Brush top with melted butter and sprinkle with remaining parsley. Put into oven for 30 minutes (until top of pastry is golden brown). Remove from oven and let cool for 5-10 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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!

Cajun Shrimp over Whipped Cauliflower #ketofriendly

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Most Shrimp boil or gumbo recipes have either rice or potatoes involved – making them not the most keto friendly. So to get all the yummy flavors of a cajun shrimp dish, I decided to use whipped cauliflower instead! Cajun Shrimp over Whipped Cauliflower was so dang good – the whole family loved it down to the last bite.

Cajun Shrimp over Whipped Cauliflower

You could add more veggies to this if you wanted to get a more gumbo like flavor – but keep in mind that beans and corn will increase the carb count. You could add some bell peppers when you add the onions.

This dish is fairly simple to put together and easy to serve up. The pan gravy really brings it all together. The gravy gives it just that little something extra and balances the flavors. You can omit the lemon juice in the cauliflower – but I really like the way it brightens the flavor.

If you can’t take the heat – you can lessen the cayenne pepper or remove it all together. My kids have come to love food with a little kick – so we can make it full strength. I always try really hard to not tell them “it’s going to be spicy” so that they give it a real chance. If they don’t like it, you can always give the whole plate a squeeze of lemon juice. The acidic juice will cut the heat of the cayenne pepper, making it more palatable. You can also add more cauliflower to the plate so they can mix it in more.

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Cajun Shrimp over Whipped Cauliflower

Keto Followers Unite! Have your Shrimp Boil without the Carbs!
Course Main Course
Cuisine American
Keyword cauliflower, keto, Sausage, shrimp, whipped cauliflower
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Jumbo Shrimp peeled and deveined
  • 1 lb Andouille Sausage cut in ¼ inch coins
  • 3 tbsp Avocado Oil
  • ½ White Onion diced
  • 3 Garlic Cloves minced
  • ½ tsp Cayenne Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Parsley
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tbsp Corn Starch
  • 1 cup Chicken Broth

Whipped Cauliflower

  • 4 cups Cauliflower cut into pieces
  • 1 cup Heavy Whipping Cream
  • 3 tbp. Butter
  • 1 tsp Lemon Juice
  • 2 Garlic Cloves
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Instructions

  • Prepare all of the ingredients. Start water boiling of cauliflower.
  • In large sauté pan over medium heat, add oil, onion and garlic. Cook 3 minutes then add sausage.
  • Add garlic and cauliflower to boiling water and cook for 15 minutes.
  • Add seasonings and shrimp to sauté pan. Once shrimp in no longer pink, remove shrimp and sausage from pan.
  • Combine chicken broth and corn starch then add to pan and stir with pan drippings until a pan gravy develops.
  • Drain cauliflower and transfer to bowl. Add butter, lemon juice, and cream and blitz with immersion blender until creamy.
  • Place portion of whipped cauliflower on plate. Top with Shrimp & Sausage mixture, pan gravy and garnish with parsley.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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!

Bacon Cheeseburger Pasta

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Quick and simple pasta dishes are always a hit in my house. And I love meals that are all easy for the busy weeknights. Bacon Cheeseburger Pasta checks both of those boxes. My kids loved it, my husband loved it, and there were no leftovers!

Bacon Cheeseburger Pasta

You could use ground turkey in place of the ground beef if you wanted to. You would need to add a little more avocado oil to replace the less fat from the beef pasta. If you wanted the sauce to be a little thinner (it’s a fairly thick sauce) you could add a half cup of heavy cream at the same time as the cream cheese. This is a hearty “stick to your ribs” meal – which makes it great for a cold winter night.

While we didn’t need it, you might consider serving this with a green salad on the side. You could also serve it with some corn or green beans. I like to just put them in a pan with some butter, parsley and garlic powder. It’s a quick and easy side dish.

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Bacon Cheeseburger Pasta

Simple, quick and delicious – that's the best way to describe this pasta dish!
Course Main Course
Cuisine American
Keyword bacon, cheeseburger, Pasta, pasta dishes
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • ½ lb Bacon cut into ½ inch pieces
  • ½ Yellow Onion finely diced
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 16 oz Cream Cheese
  • 2 cups Cheddar Cheese shredded
  • 1½ lb Short Pasta shells, rigatoni, penne, rotini
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Instructions

  • Prepare all of the ingredients. Start water boiling for pasta
  • In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, salt, pepper, and red pepper flakes. Cook until no longer pink.
  • In a frying pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process.
  • Add cream cheese to meat mixture and and stir until melted in. Then add cheddar cheese and stir until mixed in. Lastly, add cooked pasta and bacon and stir until mixed in.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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!

Pesto Chicken Pizza

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Pizza is such a simple weeknight dish. And very versatile. You can go meat or no meat, you can do different types of sauces, cheeses and veggies. You can also make part of the pie with one set of toppings and part of the pie with another set of toppings. Endless possibilities really. My latest pizza creation is Pesto Chicken Pizza.

Pesto Chicken Pizza

You could totally use rotisserie chicken for this pizza to make it even quicker. You can also use store bought pizza dough if you don’t want to use the pizza dough recipe I add at the bottom. I would suggest getting something that’s “thin crust”. While you could use pesto sauce from a jar – I wouldn’t recommend it. Those tend to be rather oily and it will make the pizza extra oily as well.

Pesto Chicken Pizza

I always use parchment paper under my pizza to make it easy to serve AND easy to clean up! You could use foil, but I always have an issue of tearing it when I cut the pizza – and then you get little foil bits in your food – not yummy!

If you like the flavors of Pesto Chicken – check out my Creamy Pesto Chicken over Pasta recipe!

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Pesto Chicken Pizza

This makes two rectangular pizzas that can be cut into 8 slices each.
Course Main Course
Cuisine American, Italian
Keyword Chicken, pesto, pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 1½ lb Chicken Breast
  • 2 Garlic Cloves minced
  • ½ lb Bacon cut into ½-inch pieces
  • 32 oz Ricotta Cheese
  • 2 Pizza Dough
  • 2 tbsp Avocado Oil
  • 2 tsp Italian Seasoning
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded

For the Pesto

  • 2 cups Fresh Basil
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 cup Cashews
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Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg
  • THESE INSTRUCTIONS ARE TO MAKE 1 PIZZA. You should have enough of everything to make 2 pizzas.
  • In a sauce pan over medium-high heat, add chicken and garlic. Add enough water to cover chicken. Let cook for 15 minutes.
  • On a parchment paper covered baking sheet, spread out pizza dough. Drizzle with half of the oil and sprinkle with half of the Italian seasoning. Place in oven and bake for 10 minutes.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a bowl, combine ingredients for pesto sauce and blitz with an immersion blender until creamy. You can also use a food processer to do this.
  • Build the pizza – spread half of ricotta cheese over pizza crust. Then spread half of pesto sauce over ricotta cheese, combining slightly. Sprinkle with half of chicken, half of mozzarella, half of bacon and then half of parmesan cheese. Place in oven and bake for 20 minutes.
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Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutes
Cook Time 15 minutes
Rising Time 1 hour
Servings 4

Ingredients

  • 4 cups Flour
  • 1 tbsp Yeast instant
  • ⅓ cup Oil
  • 1½ cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Oil for bowl
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Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
  • Once risen, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
  • Place in 425degF oven for 10 minutes.
  • Continue to pizza recipe directions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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!

Mac & Cheese Burger

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I think it’s safe to say I’m obsessed with burgers. I love making new creations and trying different things with burgers. This recipe is no different. I took my homemade mac & cheese and piled it on to a beef and pork burger! It’s definitely a messy eat but the flavors are stellar! Check out my latest burger creation – Mac & Cheese Burger!

Mac & Cheese Burger

I almost always toast my burger buns – whether it’s brioche, potato, ciabatta or whatever. It gives the bread a chance to survive the whole burger and it is a great way to add a little more flavor too. You can essentially turn it into garlic bread and get that yummy goodness. For this burger I just did a light toasting. Since it’s 6 buns, I put them on a baking sheet and do them all at once in the oven. You can also do them one by one in a regular toaster.

The lettuce, tomato and onion are also key to the flavors of this burger. Without them, it sorta loses the burger vibe all together. And truthfully – the red onion is SOOOOOOO good with the mac & cheese!

I have a few different burger recipes in my cookbook – as well as on this website. I seriously make burgers basically every week for my family. I use different types of meat – beef, pork, chicken, turkey – and lots of different flavors and toppings.

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Mac & Cheese Burger

Two all-time favorites all on one bun!
Course Main Course
Cuisine American
Keyword burger, burger recipes, cheeseburger, mac & cheese
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut in half
  • 8 Brioche Buns
  • 8 pieces Romaine Lettuce
  • 1 Tomato cut in slices
  • ½ Red Onion cut in thin rings

For the Burgers

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 tsp Coarse Black Pepper
  • 1 tsp Sea Salt
  • 1 tsp Paprika
  • 3 Garlic Cloves minced

For the Mac & Cheese

  • 1 lb Short Pasta shells or elbows
  • 3 tbsp Butter
  • 1 tsp Garlic Powder
  • 3 tbsp Flour
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 cups Cheddar Cheese shredded
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Instructions

  • Prepare all of the ingredients. Preheat oven to 450. Start water boiling for Pasta. Preheat Grill or Grill Pan to Medium-High.
  • In a frying pan over medium-high heat, add bacon strips and cook until crispy. Remove to paper towel covered plate and set aside until ready to build burger.
  • In a bowl combine the ingredients for the burgers. Form into 4-in patties. Once grill or grill pan is heated, cook patties for 7-8 minutes on each side.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot (away from heat).
  • Lay open buns on a baking sheet and place in oven for 10 minutes to toast.
  • In a sauce pan over medium heat, add butter and garlic powder. Once melted whisk in flour and cook for 3 minutes. Whisk in chicken broth and cook for 3 minutes. Whisk in heavy cream and cook for 3 minutes. Add in cheese, a handful at a time, until fully melted. Let cook another 2 minutes then pour over cooked pasta and stir to coat well.
  • Build the Burger: Start with a toasted bottom bun and place a piece of lettuce, one tomato and some red onions. Then top with a burger, followed by a helping of mac & cheese and then 3 pieces of bacon and top with toasted top bun.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. 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 Pot Pie Casserole

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Comfort Food is always a win! And it doesn’t get more comforting than a chicken pot pie! With a family my size – it’s hard to make the right amount if I actually use a pie dish. Because 1 isn’t enough and 2 is way too much. I decided to meet in the middle and use a casserole dish instead. So here is my recipe for Chicken Pot Pie Casserole!

Chicken Pot Pie Casserole

The puff pastry makes the crust very light and flaky. You can also use biscuits or make your own dough for the top. I am not a pastry chef by any stretch of the imagination – so I just buy mine from the frozen foods section. When you put it on top of the baking dish, it will hang over a bit. Don’t worry – when it puffs up it will sort of shrink to fit the size of the dish.

Chicken Pot Pie Casserole

Some people like a lot of different veggies in their pot pie – but I’m a peas & carrots fan all the way. Too much gets it muddled. I like the chicken to really be the start. But you could certainly use more types of veggies – just make sure the amounts add up – you don’t want to overfill your baking dish.

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Chicken Pot Pie Casserole

Comfort Food at it's finest! Creamy chicken filling with a flaky buttery crust.
Course Main Course
Cuisine American
Keyword casseroles, Chicken, chicken pot pie
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1½ lb Chicken Breast cut into 1-inch cubes
  • 1 Yellow Onion diced
  • 3 Garlic Cloves minced
  • 1½ stick Butter
  • 3 tbsp Flour
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 16oz bag Frozen Peas & Carrots
  • 2 sheets Puff Pastry
  • 1 tsp Parsley
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Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a large pot over medium high heat, add half a stick of butter, onions, garlic, rosemary, thyme, salt and pepper. Cook for 3 minutes then add chicken. Cook for 5 minutes., stirring often.
  • Reduce heat to medium and push contents of pot to one side. Add half stick of butter. Once melted, whisk in flour and let cook for 3 minutes. Then whisk in chicken broth. Combine all contents of the pot and add peas & carrots. Let cook for 3 minutes and stir in heavy cream.
  • Transfer contents of the pot to a 13 x 9 baking dish. Melt remaining half stick of butter. Place puff pastry sheets over top of baking dish and brush with melted butter. Sprinkle with parsley. Place in oven for 30 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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