Hashbrown Chicken Casserole is the ultimate comfort food, blending tender shredded chicken, creamy sauce, crispy hashbrowns, and gooey cheese in a single dish. Perfect for family dinners, potlucks, or make-ahead meals, this hearty casserole delivers rich flavors and satisfying textures that everyone will love. It’s a crowd-pleaser that’s as easy to make as it is delicious!

Ingredients

• 3 cups cooked chicken, shredded
• 1 (32 oz) bag frozen hashbrowns, thawed
• 2 cups shredded cheddar cheese, divided
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• ½ cup butter, melted
• ½ medium onion, finely diced
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt, or to taste
• ½ tsp black pepper, or to taste
• 1 cup crushed cornflakes or breadcrumbs (optional, for topping)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Mix the Base: In a large bowl, combine the thawed hashbrowns, shredded chicken, cream of chicken soup, sour cream, milk, melted butter, onion, garlic powder, onion powder, salt, and pepper. Stir until well blended.
3. Add Cheese: Mix in 1 ½ cups of shredded cheddar cheese, reserving ½ cup for topping.
4. Assemble the Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the reserved cheese on top. If using, add crushed cornflakes or breadcrumbs for a crunchy topping.
5. Bake: Bake in the preheated oven for 40–45 minutes, or until the casserole is bubbly and the top is golden brown.
6. Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm!

Notes

• Substitutions: Swap the cream of chicken soup for cream of mushroom or cream of celery soup for a different flavor profile.
• Add Veggies: Mix in frozen peas, carrots, or broccoli for added color and nutrition.
• Make Ahead: Prepare the casserole up to a day in advance and store it in the refrigerator. Bake just before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Gluten-Free Option: Use gluten-free soup and breadcrumbs for a gluten-free version.

Hashbrown Chicken Casserole is a simple, cozy dish that’s packed with flavor and loved by all. Perfect for busy weeknights or special gatherings, it’s a recipe you’ll come back to time and again!

Mexican Chicken Pinwheels are a delicious and easy-to-make appetizer that’s perfect for any gathering. These bite-sized snacks are filled with seasoned chicken, creamy cheese, and a zesty blend of Mexican spices, all wrapped in a soft tortilla. Whether you’re serving them at a party, as a quick lunch, or for a casual dinner, these pinwheels are sure to be a crowd-pleaser with their bold, savory flavors.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded Mexican cheese blend
• 1 packet taco seasoning
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 4 large flour tortillas
• 1 tbsp olive oil (optional for extra crispiness)

Directions

1. Prepare the Filling: In a medium bowl, mix the shredded chicken, cream cheese, sour cream, shredded cheese, taco seasoning, lime juice, and cilantro until well combined.
2. Assemble the Pinwheels: Lay the flour tortillas flat on a clean surface. Evenly spread the chicken mixture on each tortilla, covering it from edge to edge.
3. Roll and Slice: Carefully roll up each tortilla tightly, ensuring the filling stays inside. Once rolled, slice the tortilla into 1-inch sections to create pinwheels.
4. Optional – Crisp the Pinwheels: For a crispier texture, heat olive oil in a pan over medium heat. Place the pinwheels seam side down in the pan and cook for 2–3 minutes per side, until golden and crispy.
5. Serve: Arrange the pinwheels on a platter and serve with salsa, guacamole, or sour cream for dipping.

Notes

• Make Ahead: These pinwheels can be prepared in advance. Wrap them in plastic wrap and refrigerate for up to 24 hours before serving.
• Spicy Kick: Add some diced jalapeños or a dash of hot sauce to the filling for extra heat.
• Substitutes: You can swap the flour tortillas for whole wheat or spinach tortillas for a different flavor or to add more nutrients.
• Vegetarian Option: Replace the chicken with black beans or roasted vegetables for a vegetarian version.
• Storage: Store any leftover pinwheels in an airtight container in the fridge for up to 3 days.

These Mexican Chicken Pinwheels are a fun, flavorful treat that’s easy to customize for any occasion, making them the perfect snack or appetizer for your next get-together!

If you’re a fan of Outback Steakhouse’s perfectly seasoned and tender chicken, you can now recreate it right in your kitchen with this easy recipe! Marinated in a flavorful blend of spices and grilled to juicy perfection, this chicken will remind you of your favorite restaurant dish. Whether you’re serving it with a side of mashed potatoes or tossing it on top of a fresh salad, this recipe will elevate your meals with the bold and delicious flavors of Outback.

Ingredients

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp ground black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp salt

For the Seasoning Mix:

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp salt

Directions

Marinate the Chicken:

1. Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, paprika, ground black pepper, dried thyme, dried parsley, and salt.
2. Marinate: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and coat evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.

Cook the Chicken:

3. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C).
4. Season the Chicken: In a separate small bowl, mix the seasoning ingredients: paprika, garlic powder, onion powder, black pepper, and salt. Sprinkle the seasoning mixture over the marinated chicken breasts, coating them evenly.
5. Grill the Chicken: Place the chicken on the grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Flip the chicken only once during grilling to get nice grill marks.

Serve:

6. Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes before serving. Serve with your favorite sides, such as grilled vegetables, mashed potatoes, or a crisp salad.

Notes

• Grilling Alternatives: If you don’t have a grill, you can cook the chicken in a grill pan or bake it in the oven at 375°F (190°C) for 20–25 minutes until the chicken is cooked through.
• Add a Glaze: For an extra burst of flavor, brush the chicken with a barbecue glaze or honey mustard during the last few minutes of cooking.
• Storage: Store leftover grilled chicken in an airtight container in the fridge for up to 3 days.
• Freezing: The marinated chicken can be frozen before grilling. Just make sure to thaw it in the refrigerator overnight before cooking.

This Outback Steakhouse-inspired chicken recipe will make you feel like you’re dining out, all while enjoying the convenience and comfort of homemade food!

Million Dollar Spaghetti Casserole is a decadent, layered dish that combines pasta, rich meat sauce, creamy cheeses, and a buttery topping for a crowd-pleasing dinner. This casserole is perfect for family gatherings, potlucks, or weeknight meals when you want to serve something truly indulgent. With its irresistible layers and gooey texture, it’s sure to earn a spot on your dinner rotation!

Ingredients

For the Pasta and Meat Sauce:

• 1 lb spaghetti
• 1 lb ground beef or Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste

For the Creamy Cheese Layer:

• 1 cup ricotta cheese or cream cheese
• 1 cup sour cream
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese

For the Topping:

• ½ cup unsalted butter, melted
• ½ cup breadcrumbs (optional, for extra texture)

Directions

Prepare the Pasta and Sauce:

1. Cook Pasta: Boil the spaghetti in salted water until al dente. Drain and set aside.
2. Cook Meat Sauce: In a large skillet, brown the ground beef or sausage over medium heat. Add the diced onion and garlic, cooking until softened. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.

Assemble the Casserole:

3. Prepare Creamy Layer: In a bowl, mix ricotta cheese, sour cream, 1 cup of mozzarella, and Parmesan cheese until smooth.
4. Layer the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Layer half of the cooked spaghetti on the bottom. Spread half of the creamy cheese mixture over the pasta, followed by half of the meat sauce. Repeat the layers.

Add the Topping:

5. Top and Bake: Drizzle the melted butter evenly over the casserole. If using breadcrumbs, sprinkle them on top. Finish with the remaining ½ cup of mozzarella. Bake uncovered for 30–35 minutes, or until the top is bubbly and golden.

Serve:

6. Rest and Slice: Let the casserole cool for 10 minutes before slicing and serving.

Notes

• Make It Ahead: Assemble the casserole a day in advance and refrigerate. Bake just before serving.
• Substitutions: Swap ground beef for turkey or plant-based crumbles for a lighter or vegetarian option.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
• Freezing: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
• Extra Add-Ins: Add sautéed mushrooms, spinach, or roasted vegetables for more flavor and nutrients.

Million Dollar Spaghetti Casserole lives up to its name with its rich, creamy layers and hearty flavors. It’s comfort food at its finest, perfect for feeding a crowd or enjoying as leftovers!

This Taco Braid is a delicious, visually impressive twist on traditional tacos. Made with seasoned ground beef, gooey cheese, and your favorite taco toppings, all wrapped in a golden, flaky braid, this dish is perfect for family dinners, parties, or any time you want to switch up taco night. It’s easy to make, loaded with flavor, and looks as good as it tastes!

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 packet taco seasoning (or homemade blend)
• ½ cup water
• 1 can (8 oz) refrigerated crescent dough sheet (or pizza dough)
• 1 cup shredded Mexican blend cheese
• 1 small tomato, diced (optional)
• ½ cup shredded lettuce (optional)
• ¼ cup sliced black olives (optional)
• Sour cream for serving
• Fresh cilantro for garnish (optional)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cook the Beef: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 5–6 minutes. Drain excess fat.
3. Add Taco Seasoning: Stir in the taco seasoning and water, then simmer for 2–3 minutes until the sauce thickens. Remove from heat and let cool slightly.
4. Prepare the Dough: Roll out the crescent dough or pizza dough on the prepared baking sheet into a large rectangle. Using a sharp knife, make 1-inch cuts along each long side of the dough, leaving the center uncut to hold the filling.
5. Assemble the Braid: Spread the seasoned beef mixture down the center of the dough. Sprinkle shredded cheese over the beef. To form the braid, fold the cut strips over the filling, alternating sides to create a braided look.
6. Bake: Place the braid in the preheated oven and bake for 15–20 minutes, or until the dough is golden brown and cooked through.
7. Top and Serve: Let the taco braid cool for a few minutes before slicing. Garnish with diced tomato, shredded lettuce, black olives, and fresh cilantro if desired. Serve with sour cream on the side.

Notes

• Make It Spicy: Add diced jalapeños or a sprinkle of red pepper flakes to the beef mixture for extra heat.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
• Cheese Options: Use pepper jack, cheddar, or Monterey Jack cheese for different flavor profiles.
• Customize Your Fillings: Add bell peppers, corn, or black beans to the beef mixture for extra flavor and texture.

This Taco Braid is a tasty, fun way to enjoy all the flavors of tacos in a beautiful, shareable form. Perfect for gatherings or a unique taco night, it’s sure to impress!

This Texas Toast Sloppy Joe recipe is a fun, delicious twist on the classic sloppy joe, combining thick slices of Texas toast, savory beef, and melted cheese for an unforgettable meal. Perfect for family dinners or game day gatherings, this recipe brings all the flavors of sloppy joes with a crispy, garlicky Texas toast base. Quick, easy, and cheesy, this recipe is sure to become a favorite!

Ingredients

• 1 lb ground beef (or ground turkey for a lighter option)
• 1 small onion (about 0.15 lb), finely diced
• ½ green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup tomato sauce
• ½ cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp mustard
• Salt and pepper to taste
• 6 slices Texas toast (garlic-flavored, or add your own garlic butter)
• 1½ cups shredded cheddar or mozzarella cheese
• Chopped fresh parsley for garnish (optional)

Directions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place the Texas toast on a baking sheet and toast for 5–6 minutes, or until lightly golden and crispy.
2. Cook the Beef: In a large skillet, cook the ground beef over medium heat until browned, about 5–6 minutes. Drain any excess fat.
3. Add Vegetables and Garlic: Add the diced onion, bell pepper, and garlic to the skillet. Cook for another 3–4 minutes, or until the vegetables are softened.
4. Make the Sloppy Joe Sauce: Stir in the tomato sauce, ketchup, Worcestershire sauce, brown sugar, mustard, salt, and pepper. Simmer for 5–7 minutes, allowing the sauce to thicken.
5. Assemble the Toast: Spoon the sloppy joe mixture evenly over each slice of toasted Texas toast. Sprinkle shredded cheese on top of each slice.
6. Bake: Return the assembled Texas toast sloppy joes to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
7. Serve: Garnish with chopped parsley if desired and serve warm. Enjoy the cheesy, savory goodness!

Notes

• Make It Spicy: Add a dash of hot sauce or red pepper flakes to the sloppy joe mixture for a spicy kick.
• Cheese Options: Use pepper jack, Monterey Jack, or provolone for a different cheese flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for the best texture.
• Homemade Garlic Toast: If using plain Texas toast, brush with melted butter mixed with minced garlic and a pinch of Italian seasoning before toasting.

This Texas Toast Sloppy Joe recipe brings a crispy, cheesy twist to a classic favorite, making it a delicious, satisfying meal for any occasion. Enjoy!

These Crispy Fried Shrimps are a quick, tasty, and crowd-pleasing dish with a perfectly golden, crunchy coating. With tender, juicy shrimp on the inside and a crispy exterior, this fried shrimp recipe is ideal for appetizers, parties, or a main dish alongside your favorite sides. Easy to prepare and seasoned to perfection, these fried shrimp are a true seafood delight that everyone will love.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (or panko for extra crunch)
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• Vegetable oil for frying
• Lemon wedges for serving (optional)
• Chopped parsley for garnish (optional)

Directions

1. Prepare the Coating Stations: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third dish. Add garlic powder, paprika, salt, and black pepper to the flour and mix well.
2. Coat the Shrimp: Dredge each shrimp in the seasoned flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs, pressing gently to ensure the crumbs stick. Place the coated shrimp on a plate and continue with the rest.
3. Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small piece of breadcrumb into the oil; it should sizzle immediately.
4. Fry the Shrimp: Carefully place the shrimp in the hot oil, working in batches to avoid overcrowding. Fry for 2–3 minutes on each side, or until the shrimp are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Serve: Serve the fried shrimp with lemon wedges and garnish with chopped parsley if desired. Enjoy with your favorite dipping sauce, like cocktail sauce, tartar sauce, or garlic aioli.

Notes

• Oil Temperature: Keep an eye on the oil temperature, as too hot can burn the coating, and too cool can make the shrimp greasy. Adjust the heat as necessary.
• Storage: Fried shrimp are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
• Gluten-Free Option: Use gluten-free flour and breadcrumbs for a gluten-free version.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a bit of heat.

These Crispy Fried Shrimp are a delightful treat with a crunchy coating and juicy center, perfect for any occasion. Enjoy!

Italian Drunken Noodles are a deliciously unique pasta dish that brings bold Italian flavors to the table. Made with tender noodles, Italian sausage, bell peppers, and tomatoes in a white wine sauce, this dish combines savory and slightly spicy elements with a rich, aromatic sauce. It’s perfect for a cozy dinner and a fun alternative to classic pasta recipes. With minimal prep and vibrant ingredients, these noodles are easy to make and sure to impress!

Ingredients

• 0.75 lb Italian sausage (mild or spicy, as preferred), sliced
• 8 oz pappardelle or fettuccine noodles
• 1 medium onion (about 0.15 lb), thinly sliced
• 1 red bell pepper (about 0.25 lb), sliced
• 1 yellow bell pepper (about 0.25 lb), sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 cup dry white wine (such as Pinot Grigio)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Directions

1. Cook the Pasta: In a large pot, cook the noodles according to package directions. Drain and set aside.
2. Brown the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage slices and cook until browned on both sides, about 5–6 minutes. Remove from the skillet and set aside.
3. Sauté Vegetables: Add the remaining olive oil to the skillet. Add the sliced onions and bell peppers, cooking for about 4 minutes until they begin to soften. Add the minced garlic and cook for an additional minute.
4. Add Tomatoes and Wine: Pour in the white wine and diced tomatoes (with juice). Stir in the dried basil, oregano, salt, and pepper. Bring the mixture to a gentle simmer and cook for 5–7 minutes to allow the flavors to meld.
5. Combine Everything: Return the browned sausage and cooked noodles to the skillet, tossing to coat the noodles in the sauce. Let everything cook together for another 2–3 minutes until heated through.
6. Serve: Garnish with fresh basil and grated Parmesan cheese if desired. Serve hot and enjoy the bold flavors of Italian Drunken Noodles!

Notes

• Wine Substitute: If you prefer not to cook with wine, substitute chicken broth for a similar depth of flavor.
• Extra Heat: For a spicier dish, use hot Italian sausage or add a pinch of red pepper flakes.
• Make It Vegetarian: Substitute Italian sausage with sliced mushrooms or zucchini for a vegetarian-friendly version.
• Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.

Italian Drunken Noodles are a hearty, comforting meal packed with robust flavors, making it perfect for any night of the week. Enjoy this delicious Italian-inspired dish!

Combine two all-time favorites with this Ultimate Taco Pizza! This delicious fusion of tacos and pizza is loaded with seasoned ground beef, melted cheese, fresh veggies, and all your favorite taco toppings, all on a crispy pizza crust. Perfect for family dinners, game nights, or a fun weekend meal, this taco pizza is as easy to make as it is fun to eat. Get ready for a crowd-pleaser that brings the best of both worlds to your table!

Ingredients

• 1 large pre-baked pizza crust (12-inch or similar size)
• 0.5 lb ground beef
• 1 tbsp taco seasoning
• ¼ cup water
• 1 cup shredded cheddar or Mexican-blend cheese
• ½ cup refried beans
• ¼ cup salsa
• ½ cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup sliced black olives (optional)
• ¼ cup diced red onion (optional)
• Sour cream for topping
• Chopped fresh cilantro for garnish (optional)

Directions

1. Prepare the Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked, about 5–6 minutes. Drain any excess fat. Add the taco seasoning and water, stirring to combine. Simmer for 2–3 minutes until thickened. Set aside.
2. Prepare the Pizza Base: Preheat your oven to 400°F (200°C). Place the pre-baked pizza crust on a baking sheet or pizza stone. In a small bowl, mix the refried beans and salsa until smooth, then spread it evenly over the crust as the base.
3. Assemble the Pizza: Sprinkle half of the shredded cheese over the bean and salsa layer. Evenly distribute the seasoned ground beef on top, then sprinkle the remaining cheese over the beef.
4. Bake: Bake the pizza in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly.
5. Add Fresh Toppings: Remove the pizza from the oven and let it cool slightly. Top with shredded lettuce, diced tomatoes, black olives, and red onion as desired. Add dollops of sour cream and garnish with fresh cilantro if desired.
6. Serve: Slice and serve your taco pizza warm, enjoying the fusion of taco and pizza flavors in each bite!

Notes

• Adjusting Spice: Use hot salsa or add sliced jalapeños for an extra kick if you prefer a spicier taco pizza.
• Crust Options: For a homemade twist, use a fresh pizza dough crust or try a cauliflower crust for a low-carb option.
• Additional Toppings: Feel free to add more taco-inspired toppings like guacamole, pickled jalapeños, or crushed tortilla chips for added crunch.
• Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat in the oven to keep the crust crispy.

This Ultimate Taco Pizza brings together all the zesty flavors you love in tacos with the crispy, cheesy goodness of pizza, making it a perfect meal for any occasion. Enjoy!