Chicken Caesar salad is one of my favorite salads. It’s so simple, with really outstanding flavor. I turned it into this sandwich that I make often! This time, I went another route and turned it into these Crock Pot Chicken Caesar Wraps. They were equally delicious.  

CROCK POT CHICKEN CAESAR WRAPS

One of the great things about this recipe is that the chicken is cooked in the crockpot. It’s a great way to slow cook while you can go about your day. At the last minute, you stir in your favorite Caesar dressing, and dinner is done!

All you need for these heavenly wraps are large flour tortillas (a spinach tortilla would be even better!), green leaf lettuce, shredded Parmesan cheese, and Caesar chicken. It is super simple and super yummy. They make for an easy lunch or dinner!

MORE DELICIOUS WRAP RECIPES YOU MAY LIKE:

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Strawberry Chicken Wraps

Chicken Bacon Ranch Lettuce Wraps

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Crock Pot Chicken Caesar Wraps

These Crock Pot Chicken Caesar Wraps are filled with tender Caesar chicken, fresh lettuce, and Parmesan in every bite.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6

Author Holly

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup water
• 1 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 3 cups chopped green leaf OR romaine lettuce
• 6 large flour tortillas

Instructions

• Spray the inside of crock pot with cooking spray. Pour the 1/2 cup water inside. Place the chicken breasts in the water, and cover crock pot with lid.
• Cook on low heat 3 to 4 hours. OR on high heat for 2 hours. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove chicken from crock pot and then shred chicken. Pour water out of the crock pot.
• Place shredded chicken back in the crock pot. Pour the Caesar dressing over the chicken. Stir to combine. Cover with lid, and cook for 30 minutes on low heat, or until heated through.
• Top each tortilla with 1/2 cup of lettuce, a little Parmesan cheese, and 1/2 cup of Caesar chicken. Wrap up tightly and serve!

The post Crock Pot Chicken Caesar Wraps appeared first on Life In The Lofthouse.

I remember first eating this salad at Emma’s baby shower over 18 years ago. We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

The post Chicken Caesar Pasta Salad appeared first on Life In The Lofthouse.

Today, I’m sharing the best fall and winter salad recipe that deserves a spot on your dinner table. This Honeycrisp Apple, Prosciutto, and Feta Salad is packed with the best flavors autumn has to offer. Amid a season of hearty dishes, this salad offers a refreshing and healthy dish that’s full of color, making it the perfect side dish that pairs beautifully with roasted meats, hearty soups, and holiday spreads. I truly can’t stop thinking about this salad, it’s that good!

Looking for more fall salad recipes? Start here! This recipe has been adapted from Half Baked Harvest’s Autumn Harvest Salad.

HONEYCRISP APPLE, PROSCIUTTO, and FETA SALAD

What makes this salad truly great? It’s all about highlighting seasonal ingredients, and this recipe does just that. The crunch of pecans and pumpkin seeds pairs perfectly with the sweetness of Honeycrisp apples, tangy pomegranate, and creamy feta. Coated in a homemade apple cider maple vinaigrette, every bite is sweet, savory, and slightly tart. Honestly, it’s so tasty, it might disappear before you even sit down to eat.

Find all my expert tips on how to make honeycrisp apple, prosciutto, and feta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected!

Why You’ll Love This Honeycrisp Apple, Prosciutto, and Feta Salad:

• Sweet & Crispy: The honeycrisp apples add a refreshing, naturally sweet crunch as do the toasted fresh pecans and pumpkin seeds.
• Savory & Rich: The crispy prosciutto and crumbled feta bring depth and flavor.
• Seasonal Flavors: The apple vinaigrette ties everything together with subtle fall spice.
• Make-Ahead Friendly: Toast the nuts and prosciutto in advance, and store the vinaigrette in the fridge up to a week.
• Versatile Salad: A perfect side for Thanksgiving and Christmas dinners, or enjoy it as a light main dish any day of the week.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin seeds
• 3 Tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• pinch of flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples, thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

On the prepared baking sheet, mix the pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.

While that’s baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.

Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Servings

Serves 4 to 6.

Storage

This salad is best enjoyed the same day it’s made to keep the greens crisp and produce fresh. If you need to store leftovers, place the salad in an airtight container in the fridge for up to 2 days. To maintain the best texture and flavor, store the toasted nuts, crispy prosciutto, and feta separately, and add them just before serving. Give the salad a toss before enjoying.

Holly’s Tips for The Best Honeycrisp Apple, Prosciutto, and Feta Salad:

• Quality Produce Matters: Firm Honeycrisp apples are ideal for crunch; slice just before serving or toss with a little lemon juice to prevent browning.
• Toast Carefully: Watch the pecans, pumpkin seeds, and prosciutto while baking. They should be golden and crispy, not burnt.
• Season To Taste: Add extra maple syrup, Dijon mustard, or salt and pepper to the homemade vinaigrette if needed.
• Serve Immediately After Tossing: Toss the greens gently with the vinaigrette right before serving to keep the lettuce crisp and the flavors vibrant.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Autumn Chopped Salad next.

Looking for another fall salad? My Harvest Cobb Salad features sweet potatoes, apples, pecans, cranberries, and seasonal turkey, all balanced by a rich maple vinaigrette.

In the mood for something different? My Italian Sub Salad contains slices of turkey, salami, provolone cheese, and classic sandwich toppings tossed in Italian vinaigrette.

Searching for a party-ready dish? My Tri Color Pasta Salad is filled with rotini pasta, fresh veggies, and Parmesan cheese, all tossed in a creamy Caesar dressing with basil pesto.

Wanting something more hearty? BLT Pasta Salad combines bow tie pasta, crispy bacon, fresh lettuce, and juicy tomatoes over a bed of greens, all tossed in a creamy ranch dressing.

Have you made this Honeycrisp Apple, Prosciutto, and Feta Salad recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallSaladRecipes #AppleProsciuttoFetaSalad #LifeInTheLofthouse

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Honeycrisp Apple, Prosciutto, and Feta Salad

This Honeycrisp Apple, Prosciutto, and Feta Salad is the ultimate fall and winter salad with seasonal ingredients and apple vinaigrette.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin speeds
• 3 Tablespoons maple syrup
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 Tablespoon dijon mustard
• 1 Tablespoon apple butter (optional)
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

• Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
• On the prepared baking sheet, mix the chopped pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.
• While the nuts are baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

• Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.
• Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Notes

Serves 4 to 6 

Recipe adapted from: Half Baked Harvest.

The post Honeycrisp Apple, Prosciutto, and Feta Salad appeared first on Life In The Lofthouse.

Looking for an easy one-pan dinner recipe? Comfort food just got an upgrade with this Creamy Chicken and Gnocchi! It’s ideal for an easy weeknight dinner or anytime you’re craving comfort food. This flavorful recipe comes together in under 30 minutes and delivers a complete, satisfying meal. It’s simple to follow, and if you’re craving restaurant-quality gnocchi, this homemade version is what you need! 

In the mood for pasta? Find more chicken pasta recipes here. Please note this recipe has been adapted from Little Sunny Kitchen.

CREAMY CHICKEN AND GNOCCHI

This creamy gnocchi and chicken recipe has all the warm and bold flavors that scream comfort food in a skillet. The juicy chicken, seasoned with Italian herbs and seared to golden perfection, brings a savory base that’s both simple and satisfying. The homemade sauce is a velvety blend of butter, garlic, and chicken stock, enriched with heavy cream for that silky texture. As the gnocchi simmers, it soaks up all that goodness, becoming tender pillows coated in creamy flavor. Every bite is a mix of tender chicken, pillowy gnocchi, smoky-creamy sauce, and the sweetness of sundried tomatoes, finished with savory Parmesan cheese. Note: This recipe calls for shelf-stable and ready-to-eat gnocchi. Please do not use the frozen kind, as it won’t hold up well in this recipe!

Find more expert tips on how to make creamy chicken gnocchi below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love Creamy Chicken and Gnocchi:

• Easy Weeknight Meal: This dinner recipe is ready in under 30 minutes, making it perfect for busy weeknights when you still want a warm and satisfying meal.
• All-in-One Dinner: Protein, carbs, and veggies all cook together in one skillet. Minimal dishes, maximum flavor.
• Restaurant-Quality Flavor At Home: Creamy garlic-Parmesan sauce with smoky paprika and tangy sun-dried tomatoes tastes like something you’d order at your favorite Italian spot.
• Comfort Food Upgrade: Pillowy gnocchi simmer in a rich, velvety sauce that clings to every bite, while fresh spinach keeps it light and balanced.
• Customizable: Swap in kale for spinach, use rotisserie chicken to save time, or try spicy sausage for a little kick.

Ingredients

• 1 Tablespoon olive oil
• 1-pound boneless, skinless chicken breasts, cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi (Note: please only use shelf-stable, and ready-to-eat gnocchi. Skip the frozen kind as it won’t hold up well for this recipe!)
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes, chopped
• ½ cup grated Parmesan cheese
• 1 ½ cups baby spinach leaves

Instructions

Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.

In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.

Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.

Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.

Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.

Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.

Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a splash of water or milk to help loosen the cream sauce. Also, it’s important to note that this recipe is not freezer-friendly.

Holly’s Tips for the best Creamy Chicken and Gnocchi:

• Use Ready-To-Eat-Gnocchi Only: Make sure to use shelf-stable, ready-to-eat gnocchi. This makes all the difference. Don’t skip this important step!
• Substitute The Chicken: If you’re looking for a shortcut or are short on time, you can use shredded rotisserie chicken.
• Adjust To Your Taste: If a lighter sauce is preferred,  you can swap the heavy cream with half-and-half.
• Grated Cheese Is Best: Grate your own Parmesan cheese for the creamiest sauce. It melts much better than pre-shredded cheese. You’ll thank me later!
• Serve It Warm: Serve this gnocchi dish warm, and pair it with garlic bread or a fresh green salad. My Cheesy Garlic Bread and Spinach Salad are great places to start!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Chicken Ranch Pasta Bake next.

Looking for something different? This Chicken Fajita Pasta brings comfort to the table with a Tex-Mex kick. 

Searching for something to sip on for sweater weather? My Chicken Gnocchi Soup and Slow Cooker Creamy Chicken Noodle Soup are perfect for fall and soup season.

Looking for something more hearty? Cheeseburger Gnocchi knocks it out of the park every time with soft potato dumplings, seasoned ground beef, tomatoes, green chiles, and cheese.

Have you made this Creamy Chicken and Gnocchi recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CreamyChickenGnocchi #OnePanDinners #LifeInTheLofthouse

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Creamy Chicken and Gnocchi

Meet your new obsession: One-Pan Creamy Chicken and Gnocchi, featuring tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce!

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi *see note
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes chopped
• ½ cup grated Parmesan cheese
• 1 ½ cup baby spinach leaves

Instructions

• Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.
• In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.
• Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.
• Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.
• Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.
• Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.
• Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Notes

Only use shelf-stable, ready-to-eat gnocchi. Skip the frozen kind, as it won’t hold up well for this recipe.

This recipe was adapted from: Little Sunny Kitchen.

The post Creamy Chicken and Gnocchi appeared first on Life In The Lofthouse.

Craving creamy chicken Alfredo AND cheesy garlic bread? This recipe brings them together for the ultimate comfort food! This Creamy Chicken Alfredo Garlic Bread features tender, seasoned chicken topped with a rich and velvety Alfredo sauce, smothered in gooey Mozzarella cheese, all baked on golden French bread. In under 40 minutes, you can enjoy a cozy weeknight meal that combines classic comfort flavors with minimal effort, delivering creamy, cheesy, and perfectly crunchy goodness in every bite.

CREAMY CHICKEN ALFREDO GARLIC BREAD

This chicken Alfredo garlic bread is a comforting blend of creamy and savory flavors. The chicken, seasoned with salt, pepper, and paprika, creates a golden, caramelized exterior with subtle warmth from the paprika. The homemade Alfredo sauce comes together easily with butter, garlic, heavy cream, and freshly grated Parmesan cheese, creating a silky, nutty, and indulgent coating for both the chicken and bread. Soft French bread, spread with garlic butter and baked with gooey mozzarella, adds a satisfying crunch and cheesy layer (my favorite part!). Together, the dish balances all of the elements for a rich, comforting, and flavorful meal. 

Find my expert tips on how to make chicken Alfredo garlic bread even more cheesy and delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Creamy Chicken Alfredo Garlic Bread Recipe:

• Ultimate Comfort Food: Quick, easy, and gets even faster each time you make it—the perfect busy weeknight dinner solution.
• Well-Rounded Meal: Combines protein, carbs, and fats for a satisfying and balanced dinner.
• Layers of Flavor: Every bite delivers creamy, savory, and cheesy goodness the whole family will love.
• Seasoned Chicken: Golden-brown on the outside, perfectly seasoned, and succulent on the inside.
• Creamy Alfredo Sauce: Rich, buttery, and garlicky— just like your favorite pasta restaurant, only homemade and even more indulgent.
• Homemade French Bread: Garlic-buttered and baked to perfection, adding a melt-in-your-mouth base with a hint of crunch.

Ingredients

Chicken

• 1 teaspoon kosher salt, divided
• ¾ teaspoon black pepper, divided
• ¼ teaspoon paprika
• 1-pound boneless skinless chicken breast, cut in 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter, softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season The Chicken

In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook The Chicken

Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.

Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This will take around 8 minutes. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.

Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.

Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.

Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

Servings

Serves 6.

Storage and Reheating

Store chicken Alfredo with garlic bread leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the uncooked garlic bread for up to 2 months, then thaw before baking. To reheat, bake in a 350°F oven for 10 to 15 minutes until hot and bubbly, or microwave individual portions for 1 to 2 minutes. Using the oven helps keep the bread crispy and the Alfredo sauce creamy.

Holly’s Tips for The Best Chicken Alfredo Garlic Bread:

• Don’t Overcook The Chicken: Cook until it reaches 165°F internal temperature. It will continue to cook slightly in the oven with the Alfredo sauce.
• Simmer The Alfredo: Keep the heat low and stir frequently to prevent the cream from curdling. Remove from heat before adding Parmesan for a silky, smooth sauce.
• Freshly Grated Cheese Is Key: Use freshly grated Mozzarella and Parmesan for the best melt, flavor, and texture. Pre-shredded cheese is coated in starch and won’t melt as smoothly.
• Toast The Garlic Bread First: Baking the bread 6 minutes before adding toppings ensures a crisp, golden base that doesn’t get soggy under the sauce. This is very important and makes such a big difference! 
• Layer Strategically: Spread some Alfredo sauce on the bread first, then cheese, chicken, and a final layer of sauce to maximize flavor in every bite.
• Customize Toppings: Add a sprinkle of red pepper flakes or a dash of nutmeg in the Alfredo for extra flavor.
• Serve Warm: This dish is best enjoyed hot and bubbly straight from the oven to keep the bread crisp and the cheese gooey.

Frequently Asked Questions:

Similar Recipes

Looking for something simpler? My Cheesy Garlic Bread comes together in no time with just four ingredients.

Want to try a twist on classic garlic bread? Gorgonzola Garlic Bread is French bread baked with garlic, butter, and melted Gorgonzola cheese.

Searching for something to serve at a party? These Mini Garlic Monkey Breads are cheesy, garlicky, and perfect for both kids and grown-ups.

Want more delicious chicken-and-bread combos? Check out my highly-rated Chicken Caprese Garlic Breador Chicken Caesar Salad Garlic Bread recipes.

Have you made this Creamy Chicken Alfredo Garlic Bread recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenAlfredoGarlicBread #GarlicBread #LifeInTheLofthouse

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Creamy Chicken Alfredo Garlic Bread

Layers of seasoned chicken, rich homemade Parmesan Alfredo, and gooey mozzarella are baked on top of buttery, golden garlic bread. It's cheesy, cozy, and absolutely irresistible!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Ingredients

Chicken

• 1 teaspoon kosher salt divided
• ¾ teaspoon black pepper divided
• ¼ teaspoon paprika
• 1 pound boneless skinless chicken breast cut into 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season the Chicken

• In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook the Chicken

• Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

• Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.
• Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium-low heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This takes around 8 minutes or so. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

• Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.
• Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.
• Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.
• Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

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Craving the bold flavors of fried rice? This Easy Copycat Benihana Fried Rice helps you recreate the Japanese restaurant favorite right at home! It’s loaded with fluffy rice, garlic butter, crisp vegetables and savory seasonings. And it’s the perfect side dish for chicken, steak, or shrimp. With this easy homemade version, you can enjoy the authentic taste of fried rice at home anytime. No reservation or takeout required!

If you haven’t been to Benihana (A popular Japanese chain restaurant), you might be wondering: What is Benihana Fried Rice? And what makes it so special? This iconic side dish is a fan favorite thanks to its rich, garlicky flavor, fluffy texture, and simple yet satisfying ingredients. Keep reading—I’ll break down the flavor profile in detail below!

While you’re here, check out these delicious pairings for this fried rice recipe: Skinny Orange Chicken, Copycat Panda Express Beijing Beef, and Easy Sweet and Sour Chicken. Discover more authentic copycat recipes here.

EASY COPYCAT BENIHANA FRIED RICE

Unlike typical fried rice, this version shines with its garlic butter, which gives every bite a rich, savory, and buttery flavor that keeps people coming back for more. This homemade Benihana fried rice captures that authentic taste while keeping it simple enough for weeknight cooking. Cold, day-old rice keeps the texture light and fluffy, while a rich garlic butter infused with soy sauce and fresh garlic creates that signature hibachi taste. Crisp carrots, green and white onions add sweetness and crunch, and scrambled eggs bring the classic fried rice texture. Finished with soy sauce, white pepper, and just a hint of sugar, every bite is so savory, just like the Benihana favorite. 

Find my expert tips on how to make Benihana fried rice taste even better than takeout below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Copycat Benihana Fried Rice:

• Quick & Easy-To-Make: Simple steps and common ingredients make this a perfect weeknight skillet dinner.
• Restaurant-Quality Flavor At Home: Enjoy the bold, buttery taste of hibachi fried rice without going out.
• Fluffy, Perfectly Cooked Rice: Using cold, day-old rice keeps the grains light and separate.
• Rich Garlic Butter: The secret ingredient to that authentic Benihana flavor! Made with salted butter, fresh garlic, and soy sauce. It’s savory, buttery, and unbelievably easy to make. You’ll never go back to regular fried rice after making this!

Ingredients

Rice

• 2 cups cold, day-old white rice (see instructions below)
• 3 Tablespoons vegetable oil
• 3 cloves garlic, minced
• ½ cup chopped white onion
• 1 medium carrot, diced in 1/4 inch pieces
• 3 green onions, sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter, recipe below
• 2 Tablespoons low sodium soy sauce
• 1/4 teaspoon white pepper
• 1/2 teaspoon granulated sugar

Garlic Butter

• 1/2 cup salted butter, softened
• 3 teaspoons low sodium soy sauce
• 3 cloves garlic, minced

Instructions

*Note: Cook the white rice the night before and leave it in the fridge to chill and dry overnight for best results.

For The Garlic Butter

In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.

Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they’re 90% done.

Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Servings

Serves 2.

Storage and Reheating

Store leftover Benihana Fried Rice in an airtight container in the fridge for up to 2 days.

To reheat, place leftovers in skillet or Wok with a touch of oil, stirring frequently until heated through, or microwave in 1-minute intervals, stirring in between. Adding a small pat of garlic butter or a splash of soy sauce while reheating helps restore the rich, savory flavor and keeps the rice fluffy and delicious!

Holly’s Tips for the Best Copycat Benihana Fried Rice:

• Plan Ahead: Avoid using freshly cooked rice for this recipe. For the best texture, use rice that’s cold and at least a half day old so it’s drier and less likely to turn soggy or mushy. Don’t skip this crucial step!
• Garlic Butter Makes All The Difference: This is the secret to authentic-tasting Benihana Fried Rice, and it couldn’t be easier to create: garlic, butter, and low-sodium soy sauce are all you need. Store leftover garlic butter in an airtight container in the fridge for up to a week.
• Add Chopped Vegetables: Slice them into similar-sized pieces for even cooking—this small step makes a big impact!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Chicken Fried Rice contains all the classic flavors of teriyaki fried rice with hearty protein.

Wanting something sweeter? Hawaiian Fried Rice is packed with diced ham, red bell pepper, and pineapple for a tropical twist.

In the mood for noodles instead? Give my highly-rated Beef and Broccoli Ramen or Chow Mein a try. Both are packed with flavor and sure to satisfy!

Looking for another copycat Asian dish? This Baked Sweet and Sour Chicken with Fried Rice delivers the classic sweet and tangy flavors of Panda Express right at home.

Have you made this Copycat Benihana Fried Rice recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatRecipes #BenihanaFriedRice #LifeInTheLofthouse

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Easy Copycat Benihana Fried Rice

Skip takeout with this Easy Copycat Benihana Fried Rice! Bring the hibachi experience home with buttery garlic flavor, veggies, and rice.

Cook Time 15 minutes minutes

Servings 2

Ingredients

Rice

• 2 cups  cold, day-old white rice (see notes)
• 3 Tablespoons vegetable oil
• 3 cloves garlic minced
• ½ cup chopped white onion
• 1 medium carrot diced
• 3 green onions sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter (recipe below)
• 2 Tablespoons low-sodium soy sauce
• ¼ teaspoon white pepper
• ½ teaspoon granulated sugar

Garlic Butter

• ½ cup salted butter softened
• 3 teaspoons low-sodium soy sauce
• 3 cloves garlic minced

Instructions

• Note: Cook the white rice the night before and leave in the fridge to dry overnight for best results.

For The Garlic Butter

• In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

• In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.
• Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they're 90% done. Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Notes

*It’s important to use cold, day old rice. If you use freshly cooked rice the mixture will become mushy. Using cold rice keeps the rice fluffy and separated. 

The post Easy Copycat Benihana Fried Rice appeared first on Life In The Lofthouse.

If you’re craving takeout, this Panda Express Copycat Beijing Beef is your new go-to! Crispy, golden-brown slices of skirt steak get coated in a sticky sweet, and slightly spicy sauce that hugs every bite. Toss in sautéed onions and red bell peppers for a pop of color and crunch, with garlic adding that irresistible aromatic punch. It’s like having Panda Express Beijing Beef in your very own kitchen, but way easier, fresher, and more satisfying to make with all simple ingredients.

Looking for a complimentary side dish? This beef recipe pairs well with my Panda Express Copycat Chow Mein! You can also serve it with my amazing Chicken Egg Rolls.

PANDA EXPRESS COPYCAT BEIJING BEEF

Beijing Beef is loved for its crispy, tender beef coated in a sweet, tangy, and slightly spicy sauce. It’s one of their most popular protein choices because of that perfect balance of flavors and textures—crispy edges, juicy meat, and fresh vegetables tossed in a crave-worthy sauce. This homemade version captures that taste with thinly sliced skirt or flank steak, marinated in egg and a touch of cornstarch for a tender, crispy finish.

The sauce combines hoisin sauce, soy sauce, ketchup, sweet chili sauce, oyster sauce, sugar, apple cider vinegar, and crushed red pepper flakes for a mouthwatering blend. Caramelized onions and crisp red bell peppers add natural sweetness and crunch, while garlic provides aromatic depth. Each bite is packed with rich, sticky, restaurant-style Beijing Beef that you’ll want to make again and again!

Find my expert tips on how to make this Beijing Beef recipe even more delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Panda Express Copycat Beijing Beef Recipe:

• Perfect For Weeknights OR Entertaining: Bold flavors, tender beef, and vibrant vegetables make this copycat recipe perfect for family meals or sharing with friends. This versatile dish is a crowd-pleaser!
• Restaurant-Style Quality Flavor At Home: This copycat recipe captures the classic Panda Express Beijing Beef experience without leaving your kitchen.
• Crispy, Tender Flank Steak: Thinly sliced beef is marinated in egg and a touch of cornstarch, then fried to golden perfection, giving you the perfect balance of crispy edges and juicy interior.
• Customizable To Your Taste: Adjust the sweetness, tanginess, or spice to suit your preference, making it just how you like it.

Ingredients

Beijing Beef

• 1 pound skirt steak (or flank steak)
• 1 large egg, beaten
• 1/4 cup cornstarch, divided
• 1 cup vegetable oil
• 1 small yellow onion, sliced
• 1 large red bell pepper, cut into 1-inch pieces
• 3 cloves garlic, minced

Beijing Sauce

• 1/2 cup water
• 1/4 cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

For The Beijing Beef

Cut the skirt steak against the grain into thin ¼ inch slices.
In a medium-sized bowl, add the sliced beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

For the Beijing Sauce

In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers, and apple cider vinegar. Set aside.

After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.

Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.

Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to the skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges.

Add the garlic to skillet in and continue to cook a few more seconds until fragrant.
Remove the veggies and place them with the beef on the plate.

Add the Beijing Sauce to the same skillet and cook on high until it thickens, about 3 to 5 minutes. Add the beef and vegetables to the sauce and toss to combine. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Let your homemade Beijing Beef cool completely, then store in an airtight container in the fridge for 3 days.

To reheat, toss it in a skillet over medium heat with a splash of oil until warmed through, or microwave in 1-minute intervals, stirring in between. For the crispiest results, reheating on the stovetop is best to keep the beef crispy.

Holly’s Time-Saving Tips for the Best Beijing Beef

This recipe may look long on paper with its multiple steps, but don’t let that scare you off. If you’re short on time or just want to simplify, here are a few special shortcuts to get dinner on the table faster:

• Use Pre-Sliced Beef: Pick up pre-sliced (unseasoned) fajita beef from the butcher. The slices won’t be quite as thin as recommended, but it’s a great time-saver in a pinch.
• Make It Ahead: Make the Beijing Beef Sauce a day or two ahead and store it in the fridge. Most of the prep time comes from mixing the sauce ingredients.
• Skip The Egg Batter: Coat the beef in cornstarch only. It won’t have as much crust, but it will still turn out wonderfully crispy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my sweet meets spicy Sweet Fire Chicken.

Not in the mood for something spicy? My Crock Pot Beef and Broccoli is just as satisfying and filling, minus the spice.

Craving a healthier takeout option? My Szechuan Chicken features tender chicken, fresh veggies, and linguine noodles, all tossed in a flavorful teriyaki sauce.

Craving more restaurant-style flavors at home? Try my Low Fat Orange Chicken and Baked Sweet and Sour Chicken with Fried Rice—all inspired by Panda Express favorites.

Have you made this Copycat Beijing Beef recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatRecipes #BeijingBeef #LifeInTheLofthouse

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Panda Express Copycat Beijing Beef

Make your favorite Panda Express Copycat Beijing Beef at home with this easy-to-follow recipe. Crispy bites of beef tossed in a homemade sweet and slightly spicy sauce!

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 4

Ingredients

Beijing Beef

• 1 pound skirt steak or flank steak
• 1 large egg beaten
• ¼ cup cornstarch divided
• 1 cup vegetable oil
• 1 small yellow onion sliced
• 1 large red bell pepper cut into 1-inch pieces
• 3 cloves garlic minced

Beijing Sauce

• ½ cup water
• ¼ cup granulated sugar
• 3 Tablespoons ketchup
• 6 Tablespoons hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 2 teaspoons oyster sauce
• 4 teaspoons sweet chili sauce
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons apple cider vinegar

Instructions

Beijing Beef

• Cut the flank steak against the grain into thin ¼ inch slices. In a medium-sized bowl, add the beef, egg, and 1 teaspoon of the cornstarch. Allow to marinate for 30 minutes or up to an hour.

Beijing Sauce

• In a small bowl, whisk together the water, sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar. Set aside.
• After the beef has finished marinating, add the remaining cornstarch to the bowl. Toss the beef again to coat.
• Heat the oil in a medium-sized skillet over medium-high heat. Once oil is hot, fry the beef in small batches for 2 to 3 minutes or until golden-brown. Place the fried beef slices on a large paper towel-lined plate. Cover to keep warm while you finish frying the rest of the beef in batches.
• Heat a separate large skillet on medium-high heat and use two tablespoons of the oil you just fried the beef in. Add the onion and bell pepper to skillet. Cook for 2 to 3 minutes, until it just starts to caramelize on the edges. Add the garlic to skillet in and continue to cook a few more seconds until fragrant. Remove the veggies and place them with the beef on the plate.
• Add the Beijing Sauce to the same skillet and cook on medium-high heat until it thickens, about 3 to 5 minutes. Add the beef and vegetables into the sauce and toss to combine. Serve immediately and enjoy!

Recipe adapted from: Dinner Then Dessert’s Panda Express Beijing Beef (Copycat).

The post Panda Express Copycat Beijing Beef appeared first on Life In The Lofthouse.

Looking for a foolproof artisan bread recipe that never disappoints? This Easy No-Knead Artisan Bread is one of my absolute favorites. If there’s one thing to know about me, it’s that I love baking bread! There’s something truly magical about mixing a few simple ingredients, and then pulling a warm loaf out of the oven. The aroma makes your kitchen feel so cozy! If you’ve been here a while, you might recall my Easy Artisan Bread recipe. But if you’re looking for a version that skips the beer, this alternative no-knead bread is perfect.

This easy recipe is one that will make you feel like a pro baker with hardly any effort. There is no kneading, no special equipment, and no complicated steps required for this recipe. All you need is 4 very simple ingredients. These ingredients create a rustic, golden loaf of bread that is completely fuss-free!

EASY NO KNEAD ARTISAN BREAD

This homemade bread is as simple as it gets, and it gets better every time you make it! With just four ingredients, you can make a rustic loaf that looks and tastes like it came from a bakery. The real magic happens while the dough rests. The result is a loaf that’s perfectly chewy and full of flavor.

Easy No-Knead Artisan Bread shines as a side dish. It’s also perfect for dipping in soup, great for piling high with your favorite meat, or enjoying warm with butter.

Please note: In order to get that signature artisan crust, you will need a Dutch oven or cast-iron pot. I use my Lodge Dutch Oven and love the results. It’s a worthwhile investment if you’re serious about baking bread at home. 

Find my expert tips on how to make this artisan bread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Artisan No-Knead Bread:

• Easy-To-Follow: Just four simple ingredients and minimal effort for a delicious homemade loaf, this recipe is ridiculously easy!
• No Kneading Required: Perfect for beginners or anyone who wants fresh bread without extra work.
• Hands-Off Magic: Let the dough rise while you go about your day; the yeast develops amazing flavor on its own.
• Flexible Prep: Rise the dough at room temperature for 4 hours or refrigerate up to 14 hours for convenience.
• Bakery-Quality Results: Achieve a crispy golden crust on the outside. And a soft and chewy inside every time you make this recipe.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon instant yeast (or active dry yeast)
• 1 1/3 cups warm water (about 110 degrees F)

Instructions

Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)

Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.

While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven. Preheat the oven to 440°F with the pot inside.

Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.

Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!

Servings

Yields: 1 artisan bread loaf.

Storage and Reheating

Store the bread at room temperature in a paper or bread bag for up to 5 days. Avoid storing it in plastic, as it softens the crust. For longer storage, slice and freeze in a freezer-safe bag for up to 2 months.

To reheat: toast individual slices in the toaster. You can also warm the loaf in a 350°F oven for 10 minutes to restore its crisp crust. Thaw frozen bread at room temperature before reheating.

Holly’s Tips for The Best No-Knead Artisan Bread:

• Choose Your Flour: Swap in bread flour for a chewier texture, or stick with all-purpose for a classic result.
• Embrace Sticky Dough: Don’t add extra flour—the high hydration is what creates that airy, open crumb.
• Hydration Is Key: The dough should be sticky—resist the urge to add more flour.
• Cold Fermentation Boost: For deeper flavor, let the dough rise in the refrigerator for up to 14 hours. Refrigerating the dough for 14 hours adds depth of flavor and makes it easier to shape.
• Use Parchment For Easy Transfer: Use parchment paper to transfer the dough safely into the hot Dutch oven.
• Steam = Crispier Crust: Bake covered for the first 30 minutes to trap steam, then uncover for a golden crust.
• Cool Before Slicing: Let the loaf cool at least 30 minutes before slicing so the crumb sets and stays light. Slicing it to quickly can result in a gummy crumb.

Craving warm homemade bread? Find more easy, mouthwatering recipes here.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Easy Artisan Bread is a simple, foolproof loaf with a secret ingredient for extra flavor.

In the mood for something fruity? My Coconut Banana Bread is moist, sweet, and packed with tropical flavor that transports you to your favorite island.

Searching for something different? My Fabulous French Bread is a delicious homemade bread. It’s soft and fluffy on the inside with a golden crust on the outside.

Looking for delicious dinner roll recipes? You can’t go wrong with: Rosemary Rolls, French Bread Rolls, The Best Dinner Rolls, or my Copycat Texas Roadhouse Rolls.

Have you made this Easy No-Knead Artisan Bread recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoKneadBread #ArtisanBreadRecipes #LifeInTheLofthouse

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Easy No-Knead Artisan Bread

Crispy on the outside, soft on the inside—this no-knead artisan bread is bakery magic made easy!

Prep Time 4 hours hours

Cook Time 30 minutes minutes

Servings 1 loaf

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons kosher salt
• ½ teaspoon instant yeast (or active dry yeast)
• 1 ⅓ cups warm water (about 110 degrees F)

Instructions

• Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)
• Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
• While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven and preheat to 440°F.
• Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.
• Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!

The post Easy No-Knead Artisan Bread appeared first on Life In The Lofthouse.

We’ve all heard of sub in a tub (check out my Italian Sub Salad!), but have you ever tried a burger in a bowl? If you haven’t, these Cheeseburger Bowls with Copycat Big Mac Sauce will become your next hyper-fixation! These all-in-one burger bowls are easy and customizable; they can be made as light and wholesome, or as hearty as your favorite fast food burger, minus the bun and excess calories. These easy bowls are loaded with flavor and protein. They’re ideal for a quick summer dinner or meal prep. But my favorite part is how every bite is coated with my homemade, creamy Big Mac-style sauce, bringing that classic burger-and-fries flavor we all know and love.

Craving more craveworthy cheeseburger recipes? Check out these top favorites: Grilled Cheeseburger Wraps, The Best Ever Cheeseburgers, and Utah Fry Sauce. Keep scrolling for more burger recipes under Similar Recipes below the recipe card!

CHEESEBURGER BOWLS WITH COPYCAT BIG MAC SAUCE

These Cheeseburger Bowls are a healthy twist on a fast food classic made with real, simple ingredients right at home. Nothing tastes better than homemade burgers! The base of the bowl starts with seasoned lean ground beef cooked with diced onion, Worcestershire sauce, and garlic powder for that juicy, savory burger taste. The real magic comes from the copycat Big Mac sauce, a creamy blend of mayo, ketchup, dill relish, mustard, minced onion, paprika, and garlic powder. Together, they create that bold, nostalgic flavor to every bite.

Each bowl is topped with crisp romaine lettuce, sharp cheddar cheese, cherry tomatoes, dill pickles, and optional red onion for extra crunch. To finish it off, serve with a side of sweet potato fries, French fries, or potato wedges to turn this bun-less burger into a satisfying, restaurant-style meal.

Find my expert tips on how to make these homemade cheeseburger bowls even better below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Cheeseburger Bowls:

• Quick & Easy: Ready in no time, making it perfect for stress-free weeknight dinners when you’re short on time.
• Copycat Big Mac Sauce: This sauce is creamy, tangy, and truly pulls the whole bowl together.
• Customizable Toppings: Load up your burger bowl with your favorites like shredded cheese, pickles, tomatoes, and fries or potato wedges.
• Meal-Prep Approved: Plan ahead and build bowls for quick lunches and dinners.
• Family-Friendly: Everyone can build their own bowl just the way they like it.

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup white onion, diced
• 1 lb. lean ground beef
• Salt and pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries (freshly made or frozen)
• Sliced red onion (optional)

Instructions

For the Big Mac Sauce:

In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For the Burger:

In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.

Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers for up to 3 days. I highly recommend you keep the cooked beef separate from the veggies and wait to add them until just before serving to keep them fresh and crisp.

Holly’s Tips For The Best Cheeseburger Bowls:

• Layer For Best Texture: Start with a base of warm ground beef, then layer the lettuce and toppings. Finish with a generous drizzle of sauce so every bite is packed with flavor and texture.
• Let The Sauce Chill: For the best flavor, let the Big Mac sauce sit in the fridge for at least 30 minutes before serving. This gives the ingredients time to meld and enhances that classic tangy taste.
• Meal-Prep Friendly: Get a head start by prepping all your ingredients in advance. Make the Big Mac sauce, chop the toppings, and cook the ground beef. Store each component in separate airtight containers and assemble fresh when it’s time to eat!
• Customize To Your Taste: Make it your own! Load up your bowl with your favorite burger toppings! Anything goes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my easy, guilt-free Cheeseburger Lettuce Wraps.

Missing that classic bun? Fire up the grill and try The Best Ever Cheeseburgers. 

Longing for those iconic fast-food chain flavors? Don’t miss my In-N-Out Cheeseburgers.

Looking for a quick one-pan dinner? Look no further than my delicious Cheeseburger Gnocchi.

Looking for a hearty comfort food with all the iconic flavors of a cheeseburger? Warm up with my Slow Cooker Bacon Cheeseburger Soup.

Have you made this Cheeseburger Bowls With Copycat Big Mac Sauce recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CheeseburgerBowls #BigMacSauce #HealthyCheeseburgerBowls #BurgerInABowl #LifeInTheLofthouse

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Cheeseburger Bowls with Copycat Big Mac Sauce

Cheeseburger Bowls are piled high with fresh toppings and drizzled with creamy Big Mac–style sauce. All the juicy cheeseburger goodness—no bun required!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup diced white onion
• 1 lb. lean ground beef
• salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries
• Sliced red onion (optional)

Instructions

For The Big Mac Sauce:

• In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For The Burger:

• In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.
• Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

The post Cheeseburger Bowls with Copycat Big Mac Sauce appeared first on Life In The Lofthouse.

I’m always on the hunt for new Mexican recipes to try, so I’m thrilled to share this recipe! These irresistible Baked Chicken Tacos are the ultimate easy taco recipe for busy weeknights. They are loaded with flavor, a great recipe to add to your Taco Tuesday rotation, and perfect for feeding a hungry family with plenty of leftovers.

My favorite part of this recipe? The crisp and crunch in every bite! It’s what truly makes this oven baked taco recipe stand out from others. I love a recipe that is easy to follow and keeps prep simple, allowing me to spend less time in the kitchen and more time with my family. If you’re a busy mom looking for a quick and tasty weeknight meal, this recipe is for you! Be sure to save this recipe for later because you’ll be coming back to it for every Taco Tuesday.

Looking for more Mexican recipes or inspiration? Find more recipes here with everything from burritos to salads to fried ice cream and more! 

BAKED CHICKEN TACOS

The foundation of every delicious taco starts with its base. For the best results, try my highly-rated Honey Lime Chicken (check out my Honey Lime Chicken Enchiladas too!) or Mexican Shredded Chicken (a versatile recipe perfect for tacos, burritos, wraps, enchiladas, and salads!). Both of these protein recipes are packed with flavor and extremely easy to make. If you prefer plant-based or healthier meat alternatives, try black beans, chickpeas, or lentils. Keep an eye on the oven as these tend to bake quicker. Next are all the fun toppings: grated or shredded Colby Jack and Pepper Jack cheeses are my favorite cheese to use, but Monterey Jack, Mexican cheese blends, or crumbly Cotija are all delicious choices too! 

Keep scrolling to find the best taco bar toppings, variations, and expert tips below! Don’t forget to tag me in your baked chicken tacos recipe creations on Instagram and Facebook @lifeinthelofthouse. Can’t wait to see what you make!

Why You’ll Love Baked Chicken Tacos:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Family-Friendly: Mild enough and street taco sized for kids but customizable with your favorite toppings.
• Healthier and less messy: Baked instead of fried for a cleaner, better-for-you meal.
• Great for Leftovers: Yields plenty of leftovers that are easy to store and perfect for enjoying later as lunch or dinner.

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 1/2 cups freshly grated Colby-Jack cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.

Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.

Add two tablespoons of seasoned, shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.

Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.

Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside.
Serve with toppings and enjoy!

Servings

This recipe makes about 20 small tacos.

Storage and Reheating

Allow tacos to cool then store in an airtight glass container in the refrigerator for up to 2 days. Store the chicken filling and taco shells separately, if possible, to avoid soggy tacos.

To reheat, microwave the tacos for a softer texture, or use an air fryer to bring back their crispy crunch.

Holly’s Tips for the Perfect Baked Chicken Tacos:

• Plan ahead! This recipe calls for pre-cooked chicken.
• Use my Honey Lime Chicken or Mexican Shredded Chicken recipes for the chicken filling! Both are packed with flavor and easy to make.
• You can also use regular-sized corn tortillas for this recipe. I personally like using the street taco size but the larger tortillas work great too!

More Tips: Make these mini chicken tacos your own with topping variations! Some of our family favorites include:

• Corn
• Diced green chiles
• Diced red onion
• Black or refried beans
• Sliced green onion

Frequently Asked Questions:

Similar Recipes

Loving oven baked tacos? My Oven Baked Soft Tacos are a classic favorite filled with seasoned ground beef and tucked into soft taco shells. 

Prefer chicken over beef? These Chicken Street Tacos are another great classic taco alternative.

Craving something with a tangy twist? Devour these Chicken Ranch Tacos for a simple, savory chicken-filled taco option with creamy ranch dressing.

Looking for something more authentic? My mouthwatering Mexican Street Tacos with tender, marinated steak are topped off with fresh cilantro and red onion just like your favorite taco truck.

In the mood for something more hearty? Double Decker Tacos bring serious comfort: a warm flour tortilla and layer of refried beans wrapped around a crunchy beef taco with all your highly-rated toppings.

Have you made this Baked Chicken Tacos recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedChickenTacos #TacoTuesday #LifeInTheLofthouse

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Baked Chicken Tacos

Baked Chicken Tacos are made with seasoned shredded chicken, freshly grated cheese, and street taco corn tortillas. Crispy, cheesy, and craveworthy!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 small tacos

Ingredients

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 ½ cups freshly grated Colby-jack cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR Olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Instructions

• Heat oven to 425 degrees F. Line two large baking sheets with parchment paper. Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
• Add two tablespoons of shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
• Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco. Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside. Serve with toppings and enjoy!

The post Baked Chicken Tacos appeared first on Life In The Lofthouse.

If you’re looking for a recipe that’s new, flavorful, and easy to prepare, then this Chicken Caesar Salad Garlic Bread is for you! Combining the crunch of romaine lettuce, juicy chicken, and cheesy garlic bread, turns into something really special AND delicious. It’s incredibly easy to whip up, and absolutely packed with flavor.

CHICKEN CAESAR SALAD GARLIC BREAD

This bread makes for a seriously easy lunch or dinner option. It only requires cooking the chicken and bacon, chopping the lettuce, and placing the bread under the broiler to melt the cheese. Pretty easy if you ask me! You can have this wonderful meal put together in just about 30 minutes! Perfect for busy days.

INGREDIENTS

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper, to taste
• 4 slices bacon
• 1 head Romaine lettuce, chopped
• 1 loaf French bread
• ¼ cup salted butter, softened
• 2 cloves garlic, minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• juice from half a lemon (optional)

INSTRUCTIONS

Preheat the oven to 375 degrees F. Spray a small baking dish with cooking spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.

Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.

In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.

Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)

Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

SERVINGS

This recipe serves 4 to 6 people. With hearty ingredients like chicken, bacon, and crisp romaine lettuce, each serving is filling and satisfying without being too heavy. The balance of protein, fresh vegetables, and a creamy Caesar dressing ensures that everyone gets a delicious and well-rounded meal.

STORING

I feel this Chicken Caesar Salad Garlic Bread is best served fresh and within an hour or so of making it. Storing any leftovers will result in soggy bread and lettuce.

CUSTOMIZE AND VARIATIONS

There are ways to customize this to suit your taste and dietary preferences. For an easier version, use a rotisserie chicken and/or precooked bacon to save on time without sacrificing flavor. If you want to switch up the protein, try grilled shrimp or steak for a yummy twist. You can also experiment with different types of cheeses. Use your favorites here!

MAKE IT MEATLESS

Making this vegetarian is simple and still delivers all the delicious flavors and textures you love. Instead of using chicken and bacon, try adding hearty plant-based proteins like roasted chickpeas, grilled tofu, or marinated tempeh to keep it satisfying. You can also use meatless alternatives, such as grilled soy or pea protein-based strips, which mimic the texture of chicken while keeping the dish vegetarian-friendly.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL RECIPES!

Cheesy Garlic Bread– only four ingredients to the best cheesy bread you’ll ever make. This recipe is essential whenever pastas for dinner!

Chicken Caprese Garlic Bread– topped with seasoned grilled chicken, Mozzarella cheese, tomato and fresh basil. This bread is delicious and perfect for any occasion! 

Chicken Caesar Pasta Salad– filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

BBQ Chicken Salad– tender barbecue chicken, black beans, corn, and more come together to make this delicious salad. It’s packed full of flavor and texture!

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Chicken Caesar Salad Garlic Bread

Cheesy garlic bread is loaded with seasoned chicken, fresh Romaine lettuce, crispy bacon, and creamy Caesar dressing.

Ingredients

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper to taste
• 4 slices bacon
• 1 head Romaine lettuce chopped
• 1 loaf French bread
• ¼ cup salted butter softened
• 2 cloves garlic minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese divided
• juice from half a lemon optional

Instructions

• Preheat the oven to 375 degrees F. Spray a small baking dish with non-stick spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.
• Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.
• In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.
• Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)
• Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

Notes

Serves 4 to 6 

The post Chicken Caesar Salad Garlic Bread appeared first on Life In The Lofthouse.

One of my favorite comfort food recipes is this No Peek Chicken and Rice! Tender, seasoned chicken breasts are cooked with fluffy rice for the most amazing meal!I like to serve it with some steamed broccoli, asparagus or a green salad to round it all out. My kids absolutely love it! Just a few convenient ingredients and you’ll be on your way to a family-pleasing dinner!

NO PEEK CHICKEN AND RICE

This comforting one-dish meal is ready in just over an hour! The ease of preparing it makes the long wait time no problem at all. It’s perfect for those nights when your family needs something super filling AND tasty! The combination of the seasoned chicken and fluffy rice is so irresistible you’ll want to make it again very soon!

INGREDIENTS

• 2 cups uncooked long grain rice
• 2 cans (10 ounces, each) cream of chicken soup
• 1 can (10 ounces) chicken broth
• ½ teaspoon garlic salt
• ½ teaspoon garlic powder
• 4 to 6 small boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 packet dried onion soup mix

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.

In a medium-sized bowl, add the rice, cream of chicken soup, chicken broth, garlic salt and garlic powder. Stir to combine. Pour the rice mixture into the prepared baking dish, spreading out evenly.

Place the chicken breasts evenly on top of the rice mixture. Season the chicken with salt and pepper, to taste. Sprinkle the dried onion soup mix evenly over all the chicken.

Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Internal temperature of chicken needs to reach 165 degrees F. Fluff the rice with a fork. Serve and enjoy!

SERVINGS

This recipe is designed to comfortably serve 4 to 6 people, making it an ideal choice for family dinners!

MAKE AHEAD MIRACLE

One of the best things about this recipe is how easy it is to make! It can be made up to 24 hours in advance. Prepare the recipe up until the baking point. Don’t bake. Cover tightly with foil and store in the refrigerator until ready to bake. You may need to add additional minutes to the baking time since it will be cold from the fridge.

FREEZE FOR LATER

Prepare the recipe up until the baking point. Don’t bake. Cover the pan tightly and place in the freezer. Freeze up to 3 months, so be sure to write down the date you made it. When ready to eat, remove the casserole from the freezer and place it in the fridge to thaw up to 14 to 24 hours before baking.

STORING LEFTOVERS

This dinner also makes great leftovers. (That is if you have any to spare once your family has cleaned their plates.) Simply store in an airtight container in the refrigerator for up to three days. When you’re ready to eat it, reheat in the microwave or on the stovetop.

A KID FRIENDLY KITCHEN

One of the best things about this recipe is how much kids love it. The chicken and rices’ mild flavor profile makes it appealing to even the pickiest eaters. You can also involve the kids in the cooking process by letting them stir it all up and pour it in the dish! Just make sure to stand by closely watching them.

ENJOY THIS RECIPE? HERE MORE OF OUR FAVORITE CASSEROLE RECIPES!

Chicken Noodle Casserole

Loaded Chicken and Potato Casserole

Teriyaki Chicken Casserole

Broccoli Cheese Casserole

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No Peek Chicken and Rice

No Peek Chicken and Rice features tender, seasoned chicken breasts baked together with fluffy rice for one easy and delicious meal!

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 2 cups uncooked long grain rice
• 2 cans (10 ounces, each) condensed cream of chicken soup
• 2 cups chicken broth
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 4 to 6 small boneless, skinless chicken breasts (pounded to an even thickness)
• salt and pepper, to taste
• 1 packet dried onion soup mix

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
• In a medium-sized bowl, add the rice, cream of chicken soup, chicken broth, garlic salt and garlic powder. Stir to combine. Pour the rice mixture into the prepared baking dish, spreading out evenly.
• Place the chicken breasts evenly on top of the rice mixture. Season the chicken with salt and pepper, to taste. Sprinkle the dried onion soup mix evenly over all the chicken.
• Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Internal temperature of chicken needs to reach 165 degrees F. Fluff the rice with a fork. Serve and enjoy!

The post No Peek Chicken and Rice appeared first on Life In The Lofthouse.

Sunday dinners in our household are reserved for family comfort meals, a tradition that I cherish deeply. As a food blogger, Sundays also serve as my experimental kitchen playground where new recipe ideas come to life. While some experiments don’t always hit the mark, others turn into spectacular culinary successes, much like these Pesto Chicken Stuffed Shells.

Combining the aromatic flavor of basil pesto with chicken and cream cheese, encased in jumbo pasta shells and drenched in marinara, this dish quickly became a family favorite. Let me share this incredible recipe that promises to make your dinners extra special. This is a recipe that is easy to assemble, and every time they come out of the oven my crew gets so excited!

PESTO CHICKEN STUFFED SHELLS

This recipe is more than just a meal; it is a celebration of flavors and textures that come together to create a dish that is both comforting and exciting. Bails pesto has always held a special place in my heart. Its vibrant green color and robust flavor can transform any dish into something extraordinary. These shells are flavor-packed and are just as delightful to make as they are to eat.

INGREDIENTS

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast (seasoned with salt and pepper)
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 3 cups shredded Mozzarella cheese, divided
• 1 jar (24 ounces) marinara sauce
• freshly chopped parsley, optional

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray. Set aside.

In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.

In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.

In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. There should be enough filling to fill at least 24 shells.

Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 

Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving.

SERVINGS

This recipe yields 6 to 8 servings. With about 24 stuffed shells in the dish, each serving includes 3 to 4 shells, depending on your portion size desired.

STORING AND REHEATING

Store any leftover pasta covered in the fridge for up to 3 days. When you’re ready to enjoy them, simply transfer to an oven-safe baking dish and reheat in the oven until cheese is melted and bubbly.

AN EASY VEGETARIAN OPTION

Making these shells vegetarian is incredibly easy. Replace the shredded chicken with a plant-based protein like tofu, tempeh, or just extra cheese and vegetables. Spinach, mushrooms, or roasted bell peppers can be great additions to the filling, adding both texture and flavor.

A FAMILY FRIENDLY SUCCESS

Flavor Combination: The blend of basil pesto with creamy ricotta and mozzarella cheese creates a rich and flavorful filling. The shredded chicken adds protein and texture.

Ease of Preparation: Using a rotisserie chicken cuts down on prep time, allowing you to focus on assembling and baking the dish.

Versatility: This dish can be easily adapted to suit different tastes. You can substitute the chicken with ground beef or turkey or use different types of cheese.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL SHELLS!

Chicken Cordon Bleu Stuffed Shells – all the classic ingredients of traditional Chicken Cordon Bleu baked inside jumbo pasta shells. They are delicious!

Three Cheese Stuffed Shells – a family favorite! Jumbo pasta shells filled with 3 creamy cheeses and topped with marinara sauce.

Pizza-Stuffed Pasta Shells – jumbo shells stuffed with ground beef, cheese, pepperoni, and pizza sauce. A yummy way to turn a slice into the perfect pasta!

Chicken & Broccoli Alfredo Stuffed Shells – Perfectly cooked pasta stuffed with hearty chicken, healthy broccoli, and topped with incredible Alfredo sauce.

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Pesto Chicken Stuffed Shells

Basil pesto, chicken, and cream cheese fill jumbo shells, topped with marinara and mozzarella. The best Pesto Chicken Stuffed Shells recipe.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast seasoned with salt and pepper
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 3 cups shredded Mozzarella cheese divided
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 1 jar (24 ounces) marinara sauce
• 1 teaspoon freshly chopped parsley for garnish (optional)

Instructions

• In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
• In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.
• In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. (There should be enough filling to fill at least 24 shells.)
• Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 
• Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving. Enjoy!

Notes

Freezer Instructions: Prepare stuffed shells right up before baking step in a freezer safe container or baking dish. Do not bake. Cover tightly and freeze. Freeze up to 1 month.

To reheat: Place in the fridge to thaw up to 1 to 2 days. Once thawed, bake in a 350° F oven, covered for 40 minutes or until heated through.

 Recipe updated: 1/22/25

The post Pesto Chicken Stuffed Shells appeared first on Life In The Lofthouse.

If you’re on the hunt for a hearty, flavorful, and customizable dinner, look no further than my Taco Potato Bowls! This dish combines crispy roasted potatoes, taco-seasoned ground beef, and a creamy cheese sauce, all topped with your favorite taco fixings! Whether you’re feeding a crowd or planning meals for the week, these loaded taco potato bowls are sure to satisfy.

Taco Potato Bowls take everything you love about a taco and turns it into a comforting, deconstructed meal. The crispy roasted potatoes serve as the perfect base, adding a satisfying crunch that pairs beautifully with the flavor-packed taco meat and velvety cheese sauce. And don’t forget the toppings: Pico de Gallo, guacamole, sour cream, and salsa add freshness, and just the right amount of zing. Gather your ingredients and get ready to enjoy a big bowl of goodness.

TACO POTATO BOWLS

This homemade taco potato bowl recipe strikes the perfect balance between comfort food and nutrition. They’re loaded with flavor, easy to make, and incredibly versatile. Add your favorite toppings, experiment with flavors, and make it your own! It’s sure to become a staple in your recipe rotation. Plus, this dish is versatile! You can serve it family-style or prepare it as individual bowls, making it just as ideal for weeknight dinners as it is for meal prep. Ready in less than an hour, these homemade taco bowls are easy to make, indulgent, and delicious. Keep scrolling for my best taco tips and to find more taco-inspired recipes below!

Find all my expert tips on how to make taco potato bowls from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy Taco Potato Bowls Recipe:

• A Healthy Twist On Taco Tuesday: These homemade taco bowls combine crispy roasted potatoes, seasoned taco meat, and creamy cheese sauce for a hearty, flavor-packed dinner everyone loves.
• Loaded With Authentic Flavors: Lean ground beef, taco seasoning, garlic, and tender potatoes create a satisfying taco bowl that’s perfect for busy weeknights.
• Customizable Recipe: Add your favorite taco toppings like lettuce, salsa, pico de gallo, guacamole, or sour cream to build the perfect loaded taco bowl.
• Meal-Prep Friendly: These taco potato bowls reheat well and stay flavorful, making them an excellent make-ahead lunch or dinner option.
• Family-friendly & Budget-friendly: Simple ingredients, minimal prep, and authentic taco flavors make this recipe a go-to for families and anyone craving a quick, filling meal.
• Naturally Gluten-Free: Because the potatoes replace taco shells, this recipe is an easy gluten-free dinner without sacrificing any taco flavor.

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes, peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoon salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 1/2 cups freshly grated sharp Cheddar cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• Pico de Gallo
• Guacamole
• Sour Cream
• Salsa

Instructions

For The Seasoned Potatoes

Preheat the oven to 400 degrees F.

Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.

Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

To assemble the bowls, divide the potatoes, taco meat, and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
*If using them for meal prep, store the taco potato bowls without toppings. Reheat bowls first, then add toppings. Enjoy!

Servings

This recipe is designed to make 6 servings. Each bowl is loaded with crispy potatoes, flavorful taco meat, creamy cheese sauce, and your favorite toppings, ensuring everyone gets a delicious, filling meal.

Storage and Reheating

To store taco potato bowls, keep the roasted potatoes, seasoned taco meat, and cheese sauce in an airtight container in the refrigerator for up to 3-4 days, and store fresh toppings like lettuce, guacamole, sour cream, salsa, or pico de gallo separately to prevent sogginess. For meal prep, these components can be frozen (without toppings) for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until warmed through, then add fresh toppings just before serving to maintain flavor and texture.

Holly’s Tips for The Best Taco Potato Bowls:

• Use Russet Potatoes: Their high starch content makes roasted potatoes perfectly tender inside and slightly crispy outside.
• Season Generously: Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper for maximum flavor in every bite.
• Cook Taco Meat Slowly: Simmer ground beef with taco seasoning and water over low heat to let the flavors fully develop and keep the meat juicy.
• Make It Your Own: Add toppings like shredded lettuce, guacamole, sour cream, salsa, or pico de gallo for extra flavor, crunch, and color.
• Meal Prep Made Easy: Store the potatoes, taco meat, and cheese sauce separately from fresh toppings to keep everything fresh and prevent sogginess.
• Adjust The Spice Level As Needed: Add extra chili powder or jalapeños to the taco meat or cheese sauce for a spicier, restaurant-style taco potato bowl.
• Customizable Toppings: Experiment with sliced black olives, pickled onions, shredded lettuce, or crumbled tortilla chips for added crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Taco Salad Meal Prep Bowls next.

Searching for more taco recipes? Try my delicious Taco Bites, Crock Pot Taco Soup, Taco Noodle Skillet, and Taco Salads.

Looking for more fresh meal prep ideas? Try my highly-rated Korean Beef and Rice Bowls, Chicken Chipotle Burrito Bowls, and Hawaiian Chicken Meal Prep Bowls.

Have you made this Taco Potato Bowls recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoPotatoBowls #LoadedTacoBowls #EasyMealPrep #LifeInTheLofthouse

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Taco Potato Bowls

Crispy roasted potatoes serve as the perfect base for Taco Potato Bowls! Each bowl is filled with taco meat, velvety cheese sauce, and all your favorite taco toppings.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 2 cloves garlic minced
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 ½ cups freshly grated sharp Cheddar cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• shredded Romaine lettuce
• guacamole
• sour cream
• pico de gallo
• salsa

Instructions

For The Seasoned Potatoes

• Preheat the oven to 400 degrees F. Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.
• Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

• Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

• Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

Assembling The Taco Potato Bowls

• Divide the potatoes, taco meat and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
• *If using it for meal prep, store the taco potato bowls without toppings. Reheat bowls first then add toppings. Enjoy!

*Cheese sauce recipe updated 1/12/25

The post Taco Potato Bowls appeared first on Life In The Lofthouse.

Today I’m sharing a recipe that is a game-changer: Chicken Enchilada Soup. This soup is creamy, cheesy, packed with bold flavors, and incredibly comforting. It’s inspired by the popular Chili’s version we love, but in my opinion, this one is much better. I have made this for my family for several years and they still can’t get enough. It is so delicious that my kids go back for seconds. They love to add extra cheese and tortilla strips. And one of the best parts? This recipe makes a large batch, so we have leftovers the next day, and honestly, it tastes even better!

CHICKEN ENCHILADA SOUP

This soup is like an enchilada in a bowl. Imagine the flavors of warm corn masa, savory spices, tender chicken, and creamy cheese all coming together in a single bite. The Masa Harina (yellow corn flour) is the secret ingredient here, giving the soup its unique texture and flavor reminiscent of a classic enchilada. It’s hearty, satisfying, and perfect for the cooler months when comfort food is calling.

The recipe also uses Velveeta cheese, which melts beautifully into the soup, adding an irresistibly creamy texture. If you’re not a fan, then use freshly grated cheese to replace it.

This is a quick and easy recipe that can be thrown together in about an hour, making it a great choice for busy weekends or weeknights.

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese cubed OR 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken, cubed or shredded

Soup Toppings

• Shredded cheddar cheese
• Sour cream
• Tortilla strips 
• Salsa

Instructions

Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion for 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until the onion is soft and translucent.

In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. 

Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil. Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer for 10 to 15 minutes.

Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.

Servings

This recipe serves around 8. Each serving is hearty, especially when paired with the delicious toppings. Serve it up and let everyone add their own toppings for a truly fun meal experience.

Storage and Reheating

Once the soup has cooled down, transfer it to an airtight container. It will stay good in the fridge for up to 3 days, maintaining its rich, cheesy flavor and hearty texture. If the soup thickens in the fridge, simply add a splash of chicken broth or water when reheating to reach your desired consistency. When ready to enjoy, reheat in a pot over medium heat or in the microwave, stirring occasionally to ensure even warmth. Add fresh toppings to bring back the just-made feel!

30 Minute Prep

One of the best things about this recipe is how quickly it comes together – you can have it prepped in just 30 minutes! With just a bit of chopping and a few quick stir-ins, you’ll have all the components simmering in the pot in no time.

Using pre-cooked or rotisserie chicken cuts down on cooking time, and ingredients like Masa Harina and Velveeta melt in seamlessly, thickening and flavoring the soup as it cooks. In just half an hour, you’ll have a pot of warm, hearty soup ready to go, perfect for busy weeknights or effortless weekend dinners.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but it also pairs wonderfully with some sides:

– Cornbread or Tortilla Chips: Both add a nice crunch and are perfect for dipping.

– Fresh Salad: A light green salad with a tangy vinaigrette helps balance out the richness of the soup.

– Avocado Slices: Creamy avocado adds another layer of texture and flavor.

– Corn or Flour Tortillas: This is a great recipe to warm up your favorite tortilla and use it to dip into the soup. I love to serve them warm with butter.

Meal Prep and Family Gatherings

This recipe makes so much to enjoy that it’s perfect if you’re feeding a crowd or looking to meal prep for the week. It’s a great dish for family gatherings, especially if everyone enjoys topping their own bowls. Plus, this soup freezes well. Allow it to cool completely, portion into airtight containers, and store in the freezer. To reheat, let it thaw overnight in the refrigerator and then warm it up on the stovetop.

Similar Recipes

Creamy Sausage and Tortellini Soup – Loaded with cheese filled tortellini and sausage in a creamy tomato broth. This wonderful soup is packed with flavor!

Crock Pot Chicken Corn Chowder – Tender chicken, potatoes, corn and more are all inside this delicious chowder. It makes for one comforting meal!

Slow Cooker Salsa Verde Chicken Soup – Simple, delicious and comforting. You can throw this soup together in no time and let your slow cooker do the cooking!

Slow Cooker Chicken Taco Soup – A delicious and hearty soup that is great for any season of the year. This is easy to make and will feed an army!

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Chicken Enchilada Soup

Chicken Enchilada Soup is infused with all the flavors of enchiladas. It’s creamy, cheesy, packed with chicken, and incredibly comforting.

Prep Time 30 minutes minutes

Servings 8

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese, cubed OR use 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken cubed or shredded

Toppings

• shredded cheddar cheese
• sour cream
• tortilla strips
• salsa

Instructions

• Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
• In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
• Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer 10 to 15 minutes.
• Serve warm soup in individual bowls. Top with favorite toppings. Enjoy!

The post Chicken Enchilada Soup appeared first on Life In The Lofthouse.

If you find yourself with a fridge full of Thanksgiving leftovers, my Turkey Cranberry Sliders will be your saving grace. After a big holiday feast, some might wonder how to keep the celebration going with the extra turkey and cranberry sauce leftover. These Thanksgiving leftovers sliders are the perfect solution! Not only are they quick and easy to make, but they’re also bursting with flavors that capture the essence of the holidays. They’re so tasty and satisfying that you might find yourself making these well into the holiday season, long after the turkey and cranberry sauce have disappeared. This homemade turkey and cranberry sliders recipes shines as leftovers or as a main dish for your Thanksgiving spread.

TURKEY CRANBERRY SLIDERS

The beauty of these sliders lies in their simplicity and versatility. Using Hawaiian sweet rolls or any leftover rolls gives them a soft base that complements the savory turkey and sweet cranberry sauce. Layered with melted Mozzarella cheese and brushed with a flavorful butter glaze, every bite is packed with warmth, creaminess, and holiday cheer.

These sliders can work for many occasions stretching beyond Thanksgiving and Christmas. Hosting guests over the holiday weekend? Make a big batch of these to feed a hungry group. Need something to take to a potluck? These sliders transport easily and stay warm for a while. Best of all, the dish is incredibly customizable. Swap out the cheese or add more toppings to suit your personal preferences. Make a batch, sit back, and watch them disappear, because with these sliders on the table, the holiday cheer will last long after Thanksgiving has ended!

Find my expert tips on how to make turkey cranberry sliders below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Turkey Cranberry Sliders Recipe:

• Quick and Easy Holiday Recipe: Perfect for using Thanksgiving leftovers, these sliders come together in under 30 minutes for stress-free entertaining.
• Classic Thanksgiving Flavors: Sweet Hawaiian rolls, savory stuffing, tender leftover turkey, tangy cranberry sauce, and gooey mozzarella capture the best of the holiday in every bite.
• Family- and Crowd-Pleasing: Ideal for holiday parties, post-Thanksgiving brunch, or game day, these sliders are sure to be a hit with adults and kids alike.
• Buttery, Flavor-Packed Topping: A mixture of melted butter, honey mustard, Worcestershire sauce, and minced onion adds rich, festive flavor.
• Festive Presentation: Topped with poppy seeds and fresh chives, these sliders look as good as they taste on your Thanksgiving table.

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any homemade dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey, shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter, melted
• 1/2 Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• 1/2 Tablespoon dried minced onion
• 1/2 teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.

Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.

Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.

Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.

Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

Servings

This recipe yields 12 sliders, making it perfect for feeding a small crowd or family. With 6 servings in total, each person can enjoy two satisfying sliders, just the right portion for lunch, dinner, or even a hearty snack.

Serving Suggestions

These mini sandwiches are versatile and can be enjoyed in various ways. Here are some ideas to elevate your meal:  

Pair with a Side Salad: A crisp green salad with a light vinaigrette can balance the richness of the sliders.  

Serve with Sweet Potato Fries: Keep the holiday flavors going by serving these with a side of baked or fried sweet potato fries.  

Holiday Brunch Option: These sliders also make a fantastic addition to a holiday brunch spread. Serve them alongside scrambled eggs, fruit, and mimosas.

Storage and Reheating

These sliders taste best fresh from the oven, but they also store well. If you have leftovers follow these tips:  to store, place any leftover sliders in an airtight container and store them in the refrigerator for up to 3 days. To reheat, warm individual sliders in the microwave for 20 to 30 seconds or reheat them in the oven at 350 degrees F for about 8 minutes to restore their original flavor and texture.

These sliders also make a great meal-prep option if you want to prepare them ahead of time. Simply assemble the sliders, cover them tightly with foil, and refrigerate them overnight. When you’re ready to serve, pop them in the oven as directed.

Holly’s Tips for The Best Turkey Cranberry Sliders:

• Choose The Right Rolls: Hawaiian sweet rolls add a touch of sweetness that pairs perfectly with cranberry sauce, but any soft, sturdy dinner roll works.
• Warm Leftovers: Gently warm the turkey and stuffing before assembling to ensure the sliders heat evenly and the cheese melts beautifully.
• Don’t Overfill: Too much layering can make the sliders difficult to handle and less evenly cooked.
• Brush The Tops Generously: The butter, honey mustard, and Worcestershire mixture keeps the tops golden, flavorful, and slightly crisp.
• Watch The Bake: Remove the foil for the last 2 minutes to lightly brown the tops. Keep an eye so they don’t burn.
• Customize The Cheese: Mozzarella melts well, but Havarti, Monterey Jack, or mild Cheddar are tasty alternatives.
• Garnish For Flair: Poppy seeds and fresh chives add a festive touch that makes your sliders look as good as they taste.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Thanksgiving Leftovers Panini next.

Wanting something a little different? My Ham & Turkey Panini Melt is another delicious holiday sandwich.

Can’t get enough of Cranberry? My Cranberry Fluff makes for a sweet holiday side dish filled with homemade whipped cream, cranberries, and marshmallows.

Looking for more fall recipes? My sweet and fluffy Pumpkin Cornbread is a delicious fall twist on classic cornbread. Serve it with a bowl of chili or soup!

Looking for more Thanksgiving-inspired dishes? Make my Turkey and Stuffing Roll Ups and Crock Pot Turkey and Gravy at your next Thanksgiving.

Have you made this Turkey Cranberry Sliders recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TurkeyCranberrySliders #ThanksgivingRecipes #LifeInTheLofthouse

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Turkey Cranberry Sliders

With every bite of these Turkey Cranberry Sliders, you’ll experience savory turkey, stuffing, sweet cranberry sauce, and buttery rolls. These mini sandwiches are amazing!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey breast shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter melted
• ½ Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• ½ Tablespoon dried minced onion
• ½ teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.
• Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.
• Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.
• Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.
• Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

The post Turkey Cranberry Sliders appeared first on Life In The Lofthouse.