This Chicken Pot Pie with Biscuits takes a classic comfort food and makes it even easier and more delicious! Juicy chunks of chicken, tender vegetables, and a rich, creamy sauce are all topped with flaky, buttery biscuits instead of a traditional pie crust. It’s the perfect meal to cozy up with, whether you’re making it for a weeknight dinner or a special family gathering. The best part? It’s a one-pan wonder that’s simple to make and sure to impress!

Why You’ll Love This Chicken Pot Pie with Biscuits

• Ultimate Comfort Food: Creamy chicken filling with fluffy biscuits on top—what’s not to love?
• Easy and Convenient: No pie crust needed! The biscuits make this dish super simple.
• One-Pan Wonder: Fewer dishes means less cleanup, and everything bakes in one dish!
• Family Favorite: Kids and adults alike will love this warm and hearty meal.
• Customizable: Add your favorite veggies or spices to make it your own.

Ingredients

For the Filling

• 2 cups (360g / 0.8 lb) cooked chicken, shredded or diced (rotisserie works great!)
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 2 cups (300g / 0.66 lb) frozen mixed vegetables (carrots, peas, and corn)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups (480ml) chicken broth
• 1 cup (240ml) milk
• 1 tsp dried thyme (or fresh, if preferred)
• Salt and pepper, to taste

For the Biscuits

• 2 cups (240g / 0.53 lb) all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• ½ tsp salt
• 6 tbsp (90g) cold unsalted butter, cubed
• ¾ cup (180ml) buttermilk (or regular milk with 1 tbsp lemon juice)
• Optional Garnish: Chopped fresh parsley

Directions

Step 1: Preheat the Oven

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).

Step 2: Prepare the Filling

1. Cook the Onion and Garlic:
   In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds.
2. Make the Roux:
   Sprinkle the flour over the onions and garlic, stirring to combine. Cook the flour mixture for 1-2 minutes to get rid of the raw flour taste.
3. Add the Broth and Milk:
   Gradually whisk in the chicken broth, followed by the milk. Continue to stir until the mixture thickens, about 3-4 minutes.
4. Add the Vegetables and Chicken:
   Stir in the frozen mixed vegetables, shredded chicken, and thyme. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until everything is heated through and thickened slightly.

Step 3: Make the Biscuits

1. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. Cut in the Butter:
   Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Add the Buttermilk:
   Stir in the buttermilk just until the dough comes together. Be careful not to overmix.
4. Form the Biscuits:
   Drop spoonfuls of the biscuit dough over the top of the chicken mixture in the skillet, leaving some space between each biscuit to allow them to rise.

Step 4: Bake the Pot Pie

1. Bake:
   Place the skillet in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.
2. Serve:
   Remove from the oven and let the dish cool for a few minutes before serving. Garnish with fresh parsley if desired, and enjoy!

Notes

• Make It Ahead: The chicken filling can be made in advance and stored in the fridge for up to 2 days. When ready to serve, top with fresh biscuit dough and bake.
• Use Store-Bought Biscuits: To save time, use refrigerated biscuit dough instead of making biscuits from scratch.
• Add More Veggies: Feel free to add more vegetables like mushrooms, green beans, or even spinach.
• Use Leftovers: This recipe is perfect for using up leftover chicken or turkey, especially after a holiday meal.
• Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.

Frequently Asked Questions

Can I use pre-made biscuits for this recipe?
Yes! You can use canned or frozen biscuit dough to save time. Just follow the baking instructions on the package.

Can I make this dish dairy-free?
To make this dish dairy-free, use dairy-free butter and substitute the milk with almond or oat milk. You can also use dairy-free biscuits.

What other vegetables can I add?
Feel free to add green beans, bell peppers, or even mushrooms for extra flavor and texture.

Can I freeze Chicken Pot Pie with Biscuits?
Yes! You can freeze the filling and top it with biscuits just before baking. If freezing, thaw it in the fridge overnight before baking.

How do I keep the biscuits from getting soggy?
To prevent soggy biscuits, make sure the filling is thick and bubbly before topping it with the biscuit dough. You can also bake the biscuits separately and serve them on top of the filling.

Tips and Notes

• My Tip: For extra flavor, add a splash of white wine when making the sauce.
• Pro Trick: Cut the butter into the flour mixture quickly to ensure flaky, tender biscuits.
• Serving Suggestion: Serve with a side of salad or roasted vegetables for a balanced meal.

Variations

• Cheesy Chicken Pot Pie: Stir in 1 cup of shredded cheddar cheese to the chicken mixture for an extra layer of flavor.
• Herbed Biscuits: Add chopped fresh herbs like rosemary or thyme to the biscuit dough for a savory twist.
• Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or red pepper flakes to the filling for a bit of heat.
• Turkey Pot Pie: Use leftover turkey in place of chicken for a delicious post-holiday meal.
• Gluten-Free Option: Use gluten-free flour for both the filling and the biscuits to make this dish gluten-free.

Chicken Pot Pie with Biscuits

This Chicken Pot Pie with Biscuits is a comforting, hearty dish featuring tender chicken and vegetables in a creamy sauce, all topped with buttery, golden biscuits. It's the ultimate one-pan meal that’s perfect for family dinners, combining the rich flavors of traditional chicken pot pie with the ease of fluffy biscuits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 40 minutes mins

Course lunch, Main Dish

Cuisine American

Servings 6

Ingredients

  

1x2x3x

For the Filling

• 2 cups 0.5 lb cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 tablespoon 0.015 L olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 cup 0.25 lb frozen peas
• 1 tablespoon 0.03 lb all-purpose flour
• 1 ½ cups 0.36 L chicken broth
• ½ cup 0.12 L heavy cream or milk
• ½ teaspoon dried thyme
• Salt and black pepper to taste

For the Biscuits

• 2 cups 0.5 lb all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons 0.18 lb unsalted butter, cold and cubed
• ¾ cup 0.18 L milk or buttermilk

Instructions

 

Step 1: Prepare the Filling

• Preheat your oven to 400°F (200°C).
• In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes until the vegetables are soft.
• Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
• Gradually pour in the chicken broth and stir until the mixture thickens.
• Stir in the heavy cream (or milk), thyme, peas, and cooked chicken. Season with salt and pepper to taste. Let the mixture simmer for 3–5 minutes until it thickens slightly.

Step 2: Make the Biscuits

• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
• Gradually add the milk or buttermilk and stir until just combined, being careful not to overmix.
• Turn the dough out onto a lightly floured surface, gently pat it into a ½-inch-thick rectangle, and cut out biscuits using a biscuit cutter or glass.

Step 3: Assemble and Bake

• Pour the chicken filling into a large casserole dish or cast iron skillet.
• Arrange the biscuits on top of the filling, leaving a little space between each one.
• Bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling.

Step 4: Serve and Enjoy

• Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Make-Ahead Tip: Prepare the filling and biscuits separately. Store the filling in the fridge and the unbaked biscuits in the freezer. Assemble and bake when ready.
• Variations: Add mushrooms, green beans, or sweet potatoes for extra flavor and texture.
• Shortcuts: Use store-bought refrigerated biscuits to save time.

Tried this recipe?Let us know how it was!

This Garlic Butter Chicken is the perfect combination of juicy chicken and rich, garlicky butter sauce that melts in your mouth! It’s simple, quick to prepare, and bursting with flavor. Whether you’re looking for a comforting weeknight dinner or a dish that’ll impress your guests, this recipe checks all the boxes. Serve it over mashed potatoes, rice, or pasta to soak up all that delicious garlic butter sauce. Plus, it’s ready in just 30 minutes!

Why You’ll Love This Garlic Butter Chicken

• Rich & Flavorful: The garlic butter sauce is decadent, flavorful, and complements the chicken perfectly.
• Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
• Juicy Chicken: Searing the chicken first ensures it stays moist and tender.
• Simple Ingredients: Uses pantry staples like butter, garlic, and herbs.
• Versatile: Serve with pasta, potatoes, veggies, or salad for a complete meal.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tbsp butter, divided
• 3-4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning (or a mix of dried thyme, oregano, and basil)
• Salt and pepper, to taste
• ¼ cup (60ml) chicken broth (or white wine for extra flavor)
• Juice of half a lemon (optional, for brightness)
• Fresh parsley or thyme, for garnish

Directions

Step 1: Season and Sear the Chicken

1. Season the Chicken:
   Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, and Italian seasoning.
2. Heat the Pan:
   In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter until the butter melts and starts to foam.
3. Sear the Chicken:
   Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside. Keep the pan on the heat for the sauce.

Step 2: Make the Garlic Butter Sauce

1. Sauté the Garlic:
   In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
2. Add the Broth (or Wine):
   Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
3. Finish the Sauce:
   Stir in the lemon juice (if using) and season the sauce with additional salt and pepper, to taste.

Step 3: Combine and Serve

1. Return the Chicken to the Pan:
   Add the chicken breasts back into the skillet, spooning the garlic butter sauce over the top.
2. Simmer:
   Let the chicken simmer in the sauce for another 2-3 minutes to soak up all the flavors. Garnish with fresh parsley or thyme before serving.
3. Serve:
   Serve the garlic butter chicken with your favorite sides—mashed potatoes, rice, pasta, or a fresh green salad.

Notes

• Use Chicken Thighs: This recipe works great with boneless chicken thighs, which are juicier and even more flavorful.
• Make It Creamy: For a creamier sauce, add a splash of heavy cream to the sauce after adding the broth.
• Extra Garlicky: If you’re a garlic lover, add more minced garlic for an extra punch of flavor.
• Gluten-Free Option: This recipe is naturally gluten-free, but make sure any chicken broth or seasonings you use are certified gluten-free.
• Storage Tips: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little extra broth or butter to keep it moist.

Frequently Asked Questions

Can I use bone-in chicken for this recipe?
Yes, bone-in chicken works well but may take longer to cook. Just adjust the cooking time until the internal temperature reaches 165°F (74°C).

What can I serve with Garlic Butter Chicken?
This dish pairs well with mashed potatoes, pasta, rice, roasted vegetables, or a side salad.

Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs like thyme, oregano, or basil add a wonderful flavor. Use about 1 tablespoon of fresh herbs in place of the dried.

Can I make this dish dairy-free?
You can use a dairy-free butter substitute, such as plant-based butter, for a dairy-free version.

How do I know when the chicken is cooked?
The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check for doneness.

Tips and Notes

• My Tip: If using chicken breasts, make sure to pound them to an even thickness to ensure even cooking.
• Pro Trick: After removing the chicken from the skillet, cover it with foil while you prepare the sauce to keep it warm and juicy.
• Serving Suggestion: Serve this dish with a side of crusty bread to soak up the delicious garlic butter sauce.

Variations

• Garlic Butter Shrimp: Swap the chicken for shrimp and reduce the cooking time to 2-3 minutes per side.
• Herb Garlic Butter Chicken: Add fresh herbs like rosemary or thyme to the garlic butter sauce for extra flavor.
• Spicy Garlic Butter Chicken: Add a pinch of red pepper flakes or cayenne to the sauce for a spicy kick.
• Lemon Garlic Butter Chicken: Increase the amount of lemon juice and zest to make this dish brighter and more citrusy.
• Garlic Butter Chicken Pasta: Toss the garlic butter chicken and sauce with cooked pasta for a rich, comforting meal.
  

  Garlic Butter Chicken

  This Garlic Butter Chicken is a flavorful and tender dish made with juicy chicken breasts cooked in a rich garlic butter sauce. It's an easy, one-pan recipe that’s perfect for weeknight dinners and pairs beautifully with pasta, rice, or vegetables. With just a few simple ingredients, you’ll have a delicious meal on the table in no time!

  Print Recipe Pin Recipe

  Prep Time 5 minutes mins

  Cook Time 15 minutes mins

  0 minutes mins

  Total Time 20 minutes mins

  Course lunch, Main Dish

  Cuisine American

  Servings 4

  Ingredients

    

  1x2x3x

  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 3 tablespoons 0.15 lb unsalted butter
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ cup 0.12 L chicken broth or white wine (optional)
  • 1 tablespoon chopped fresh parsley optional, for garnish
  • Lemon wedges for serving optional

  Instructions

   

  Step 1: Season the Chicken

  • Season both sides of the chicken breasts with salt, black pepper, and paprika.

  Step 2: Sear the Chicken

  • In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
  • Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.

  Step 3: Make the Garlic Butter Sauce

  • In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter.
  • Stir in the minced garlic and cook for 1–2 minutes until fragrant, being careful not to burn it.
  • Add the chicken broth or white wine (if using) and let it simmer for 2–3 minutes to reduce slightly.

  Step 4: Combine and Serve

  • Return the chicken to the skillet and spoon the garlic butter sauce over the chicken to coat. Let the chicken simmer in the sauce for another 2–3 minutes to absorb the flavors.
  • Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.

  Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
  • Variations: Add a splash of heavy cream for a creamier sauce, or include sautéed mushrooms for extra flavor.
  • Serving Tip: Pair this Garlic Butter Chicken with pasta, mashed potatoes, or a side of steamed vegetables for a complete meal.

  Tried this recipe?Let us know how it was!

Craving a comforting, creamy, and savory dish that’s quick and easy to make? This Hamburger Stroganoff is the ultimate one-pot dinner that’s ready in just 30 minutes! Juicy ground beef, tender mushrooms, and onions are cooked together in a rich, creamy sauce and served over egg noodles. It’s a simple, hearty meal that’s perfect for busy weeknights and guaranteed to be a family favorite. With easy ingredients and minimal cleanup, this dish is a go-to for when you want something cozy and delicious without the fuss.

Why You’ll Love This Hamburger Stroganoff

• One Pot Wonder: Everything cooks in one pot, making it super convenient with minimal dishes to clean up.
• Creamy & Comforting: The rich, creamy sauce makes this dish warm, comforting, and irresistible.
• Quick & Easy: Ready in just 30 minutes, perfect for busy nights.
• Budget-Friendly: Uses simple, affordable ingredients like ground beef and pantry staples.
• Family Favorite: Kids and adults alike will love this creamy, flavorful meal!

Ingredients

• 1 lb (450g) ground beef
• 1 small onion, diced
• 2-3 garlic cloves, minced
• 8 oz (225g) mushrooms, sliced (optional, but adds great flavor)
• 2 tbsp all-purpose flour
• 2 cups (480ml) beef broth
• 1 cup (240ml) sour cream
• 1 tbsp Worcestershire sauce
• ½ tsp paprika (optional, for a smoky touch)
• 8 oz (225g) egg noodles
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Directions

Step 1: Cook the Beef and Veggies

1. Brown the Ground Beef:
   Heat a large skillet or pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain any excess fat if needed.
2. Add Onions and Garlic:
   Stir in the diced onions and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
3. Cook the Mushrooms:
   Add the sliced mushrooms to the pot and cook for another 4-5 minutes, until they release their moisture and are golden brown.

Step 2: Make the Sauce

1. Add the Flour:
   Sprinkle the flour over the beef and vegetables. Stir well to combine and cook for 1 minute to cook off the raw flour taste.
2. Pour in the Broth:
   Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.

Step 3: Cook the Noodles

1. Add the Noodles:
   Stir in the egg noodles directly into the pot. Make sure the noodles are mostly submerged in the liquid.
2. Simmer:
   Cover and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened. If the mixture gets too thick, add a splash more broth.

Step 4: Finish the Dish

1. Stir in the Sour Cream and Worcestershire Sauce:
   Once the noodles are cooked, remove the pot from the heat. Stir in the sour cream and Worcestershire sauce, mixing until smooth and creamy. Season with salt, pepper, and paprika (if using) to taste.
2. Garnish and Serve:
   Sprinkle fresh parsley over the top for garnish (optional) and serve hot. Enjoy this creamy, comforting dish with a side of crusty bread or a simple green salad.

Notes

• No Mushrooms? Feel free to leave out the mushrooms if you’re not a fan, or swap them for bell peppers or spinach.
• Lighten It Up: Use Greek yogurt instead of sour cream for a lighter version.
• Add Some Heat: Add a pinch of red pepper flakes for a spicy kick.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth to bring the sauce back to life.
• Freezing Tips: You can freeze this dish without the noodles. Reheat and add freshly cooked noodles when ready to serve.

Frequently Asked Questions

Can I use ground turkey instead of beef?
Yes! Ground turkey works great in this recipe as a leaner option, but you might want to add a little extra seasoning for flavor.

What can I use instead of egg noodles?
If you don’t have egg noodles, try using pasta like rotini, penne, or even rice for a gluten-free version.

Can I make this dish ahead of time?
Yes! Hamburger Stroganoff reheats well. You can make it ahead and store it in the fridge, then reheat it on the stove or microwave when ready to serve.

How do I keep the sauce from separating?
Make sure to stir in the sour cream off the heat to prevent it from curdling. If the sauce looks too thick, add a little extra broth to smooth it out.

What sides go well with Hamburger Stroganoff?
This dish pairs perfectly with a fresh green salad, garlic bread, or roasted vegetables.

Tips and Notes

• My Tip: For extra creaminess, add a splash of heavy cream along with the sour cream.
• Pro Trick: Toast the egg noodles in a little butter before adding them to the dish for added flavor.
• Serving Suggestion: Serve this dish with a simple green salad and a sprinkle of Parmesan cheese for an extra touch of flavor.

Variations

• Vegetarian Stroganoff: Swap the beef for lentils or a plant-based meat alternative and use vegetable broth for a veggie-friendly version.
• Spicy Stroganoff: Add a pinch of cayenne or smoked paprika for a hint of heat and smokiness.
• Cheesy Stroganoff: Stir in shredded cheddar or Parmesan cheese for an extra cheesy version.
• Gluten-Free Option: Use gluten-free noodles and flour to make this dish gluten-free.
• Mushroom Stroganoff: Use extra mushrooms and leave out the meat for a hearty vegetarian option.
  

  The Best Hamburger Stroganoff Recipe | One Pot Dinner

  This Hamburger Stroganoff is a comforting one-pot dinner that’s easy to make and full of rich, creamy flavors. Made with ground beef, mushrooms, onions, and a savory sour cream sauce, this dish is ready in under 30 minutes and perfect for busy weeknights. Serve over egg noodles or rice for a satisfying meal the whole family will love!

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 20 minutes mins

  0 minutes mins

  Total Time 30 minutes mins

  Course lunch, Main Dish

  Cuisine American, Comfort Food

  Servings 4

  Ingredients

    

  1x2x3x

  • 1 lb 0.45 kg ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 ½ cups 0.37 lb sliced mushrooms (button or cremini)
  • 1 tablespoon 0.03 L Worcestershire sauce
  • 1 teaspoon paprika
  • 2 tablespoons 0.03 lb all-purpose flour
  • 2 cups 0.47 L beef broth
  • 1 cup 0.24 L sour cream
  • 2 tablespoons 0.03 L cream cheese (optional, for extra creaminess)
  • 8 oz 0.5 lb egg noodles (or pasta of choice)
  • Salt and black pepper to taste
  • Chopped parsley for garnish optional

  Instructions

   

  Step 1: Brown the Beef

  • In a large skillet or pot over medium heat, cook the ground beef until browned, breaking it up into crumbles as it cooks. Drain excess fat if needed.
  • Add the onions and garlic to the beef and sauté for another 3–4 minutes until softened.

  Step 2: Cook the Mushrooms

  • Stir in the sliced mushrooms and cook for 3–4 minutes until they release their moisture and start to brown.

  Step 3: Add Seasonings and Flour

  • Sprinkle the paprika and flour over the beef mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
  • Stir in the Worcestershire sauce, and season with salt and black pepper to taste.

  Step 4: Add Broth and Noodles

  • Pour in the beef broth and bring the mixture to a simmer.
  • Add the egg noodles to the pot, ensuring they are submerged in the broth. Cover and cook for 8–10 minutes, or until the noodles are tender.

  Step 5: Make the Sauce

  • Once the noodles are cooked, stir in the sour cream and cream cheese (if using) until the sauce is smooth and creamy. Adjust the seasoning with more salt and pepper if needed.

  Step 6: Serve and Garnish

  • Remove from heat and let the stroganoff rest for a few minutes to thicken. Garnish with chopped parsley and serve warm.

  Notes

  • Make-Ahead Tip: Prepare the stroganoff without the noodles and store in the fridge for up to 3 days. Add cooked noodles when reheating for a quick meal.
  • Variations: Swap ground beef for ground turkey or chicken for a lighter option.
  • Vegetarian Option: Use plant-based ground meat and vegetable broth for a meatless version.
  • Serving Tip: Serve with a side of crusty bread or a simple salad for a complete meal.

  Tried this recipe?Let us know how it was!

If you’re craving a quick and flavorful meal, this Black Pepper Chicken is the perfect dish. Tender chicken is stir-fried with bell peppers, onions, and coated in a bold black pepper sauce that’s savory, spicy, and absolutely delicious. This Chinese-inspired dish is easy to make at home and comes together in less than 30 minutes, making it perfect for a busy weeknight. Serve it over rice for a satisfying dinner that’s even better than takeout!

Why You’ll Love This Black Pepper Chicken

• Bold & Spicy: Black pepper adds the perfect kick to this savory stir-fry.
• Quick & Easy: Ready in under 30 minutes, perfect for a busy weeknight dinner.
• Healthy: Made with lean chicken breast and loaded with veggies.
• Better Than Takeout: Save money and control the ingredients with this homemade version.
• Versatile: Add your favorite veggies or serve it with noodles for a twist.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large bell pepper, sliced (red, green, or both)
• 1 medium onion, sliced
• 2-3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or hoisin sauce for a sweeter flavor)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tsp cornstarch
• 1 tbsp water
• 1 tbsp black pepper (freshly ground)
• 1 tsp sugar
• 2 tbsp vegetable oil (for stir-frying)
• Optional Garnish: Sliced green onions or sesame seeds

Directions

Step 1: Prepare the Chicken

1. Marinate the Chicken:
   In a bowl, mix together 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon black pepper. Add the chicken pieces and toss to coat. Let it marinate for 10-15 minutes while you prepare the other ingredients.

Step 2: Make the Black Pepper Sauce

1. Whisk the Sauce:
   In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, sugar, and 1 teaspoon black pepper. Mix 1 teaspoon cornstarch with 1 tablespoon of water to form a slurry, then add it to the sauce mixture and stir well.

Step 3: Stir-Fry the Chicken and Vegetables

1. Cook the Chicken:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, until the chicken is golden and cooked through. Remove the chicken from the pan and set aside.
2. Sauté the Vegetables:
   In the same skillet, add another tablespoon of oil. Stir-fry the sliced bell peppers, onions, garlic, and ginger for 3-4 minutes, until the vegetables are slightly softened but still crisp.

Step 4: Combine and Finish the Dish

1. Add the Sauce:
   Return the cooked chicken to the skillet with the vegetables. Pour the black pepper sauce over everything and stir to coat evenly.
2. Simmer:
   Let the sauce simmer for 2-3 minutes, allowing it to thicken and coat the chicken and veggies.

Step 5: Serve

Serve the black pepper chicken over steamed rice or noodles. Garnish with sliced green onions or sesame seeds for extra flavor and texture.

Notes

• Adjust the Heat: For a spicier dish, add more freshly ground black pepper or a pinch of red pepper flakes.
• Use Chicken Thighs: Chicken thighs will add extra juiciness to the dish, but feel free to use whichever cut of chicken you prefer.
• Gluten-Free Option: Use gluten-free soy sauce and oyster sauce to make this dish gluten-free.
• Make It Vegan: Substitute the chicken with tofu or mushrooms and use a vegan oyster sauce alternative.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the chicken and veggies crispy.

Frequently Asked Questions

Can I use other vegetables in this dish?
Absolutely! Feel free to add broccoli, carrots, or snap peas for extra crunch and color.

What’s the best way to reheat Black Pepper Chicken?
Reheat in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce.

How do I get the chicken extra crispy?
Make sure to marinate the chicken with cornstarch and stir-fry it over high heat to get a crispy exterior.

Can I use pre-ground black pepper?
You can, but freshly ground black pepper gives the dish a bolder, more robust flavor.

Is oyster sauce necessary?
Oyster sauce adds a rich umami flavor, but you can use hoisin sauce or soy sauce if you don’t have it on hand.

Tips and Notes

• My Tip: Use a mortar and pestle to grind the black pepper for the best flavor. The coarsely ground pepper gives the dish its signature kick.
• Pro Trick: For an extra glossy sauce, toss the chicken in a little oil before stir-frying. This keeps the sauce smooth and prevents sticking.
• Serving Suggestion: Pair this dish with jasmine rice or garlic noodles for a complete meal.

Variations

• Spicy Black Pepper Chicken: Add sliced jalapeños or a dash of sriracha for more heat.
• Sweet and Spicy Black Pepper Chicken: Add a tablespoon of honey or brown sugar to the sauce for a sweet contrast to the spicy black pepper.
• Black Pepper Chicken with Cashews: Add roasted cashews for a nutty crunch and extra protein.
• Vegetarian Black Pepper Stir-Fry: Replace the chicken with tofu or mushrooms and double up on the veggies for a plant-based option.
• Creamy Black Pepper Chicken: Add a splash of coconut milk to the sauce for a creamy version with a hint of sweetness.
  

  Black Pepper Chicken

  This Black Pepper Chicken is a quick and flavorful stir-fry that’s perfect for a weeknight meal. Tender chicken pieces are coated in a savory black pepper sauce, stir-fried with bell peppers and onions for a dish that’s both delicious and easy to make. Serve over rice or noodles for a simple, satisfying dinner!

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 15 minutes mins

  0 minutes mins

  Total Time 25 minutes mins

  Course lunch, Main Dish

  Cuisine Chinese

  Servings 4

  Ingredients

    

  1x2x3x

  • 1 lb 0.45 kg boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons 0.03 L soy sauce (divided)
  • 1 tablespoon 0.03 L oyster sauce
  • 1 tablespoon 0.03 L rice vinegar
  • 1 tablespoon 0.03 L hoisin sauce
  • 1 tablespoon 0.015 L sesame oil (optional)
  • 1 tablespoon 0.015 L vegetable oil
  • 1 teaspoon freshly ground black pepper adjust to taste
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 small onion sliced
  • 1 bell pepper red or green, sliced
  • 1/2 cup 0.12 L chicken broth
  • 1 tablespoon green onions chopped (optional for garnish)

  Instructions

   

  Step 1: Marinate the Chicken

  • In a bowl, toss the chicken with 1 tablespoon soy sauce and cornstarch until evenly coated. Let it marinate for at least 10 minutes.

  Step 2: Prepare the Black Pepper Sauce

  • In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, rice vinegar, hoisin sauce, and black pepper. Set aside.

  Step 3: Stir-Fry the Chicken

  • Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated chicken to the skillet and cook for 4–5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.

  Step 4: Stir-Fry the Vegetables

  • In the same skillet, add onions, bell pepper, garlic, and ginger. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.

  Step 5: Combine and Simmer

  • Add the cooked chicken back to the skillet, pour in the black pepper sauce and chicken broth, and toss everything together.
  • Simmer for another 2–3 minutes until the sauce thickens slightly and everything is well coated.

  Step 6: Serve and Enjoy

  • Remove from heat, garnish with chopped green onions, and serve hot over steamed rice or noodles.

  Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
  • Vegetarian Option: Swap the chicken for tofu or mushrooms for a plant-based version.
  • Spicy Option: Add red pepper flakes or sliced fresh chilies for a spicy kick.
  • Serving Tip: Serve with steamed jasmine rice or alongside stir-fried noodles for a complete meal.

  Tried this recipe?Let us know how it was!

This Chicken Broccoli Rice Casserole is a comforting, creamy dish that’s perfect for busy weeknights or when you want a hearty, family-friendly meal. It’s loaded with tender chicken, broccoli, and fluffy rice, all baked in a rich, cheesy sauce. With just one dish and simple ingredients, you can have a complete meal that’s sure to become a regular on your dinner table. Plus, it’s a great way to use up leftover chicken or make-ahead for a stress-free dinner!

Why You’ll Love This Chicken Broccoli Rice Casserole

• Creamy & Cheesy: Rich cheese sauce coats the chicken, broccoli, and rice in every bite.
• One-Pan Wonder: Simple ingredients come together in one dish, making cleanup a breeze.
• Family-Friendly: Even picky eaters will love the creamy texture and cheesy flavor.
• Great for Leftovers: Perfect for meal prep or using up leftover chicken.
• Customizable: Swap ingredients to suit your taste or dietary preferences.

Ingredients

• 2 cups (360g / 0.8 lb) cooked chicken, shredded or diced (rotisserie works great!)
• 3 cups (450g / 1 lb) broccoli florets, lightly steamed or blanched
• 1 ½ cups (285g / 0.6 lb) uncooked long-grain rice (white or brown)
• 3 cups (720ml) chicken broth
• 1 can (10.5 oz / 300g) cream of chicken soup (or cream of mushroom for a different flavor)
• 1 cup (240ml) milk
• 2 cups (225g / 0.5 lb) shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• ¼ cup (30g) breadcrumbs (optional, for a crispy topping)
• Fresh parsley or chives, for garnish (optional)

Directions

Step 1: Preheat the Oven

1. Preheat:
   Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 2: Cook the Aromatics

1. Sauté the Onions & Garlic:
   In a skillet, heat olive oil (or butter) over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.

Step 3: Combine the Casserole Ingredients

1. Mix the Sauce:
   In a large bowl, whisk together the chicken broth, cream of chicken soup, and milk until smooth.
2. Add the Rice and Chicken:
   Stir in the uncooked rice, cooked chicken, sautéed onions and garlic, and 1 ½ cups of shredded cheddar cheese.
3. Add the Broccoli:
   Gently fold in the broccoli florets until everything is evenly combined.

Step 4: Assemble and Bake

1. Transfer to Baking Dish:
   Pour the mixture into the prepared baking dish and spread it out evenly.
2. Top with Cheese and Breadcrumbs:
   Sprinkle the remaining ½ cup of cheddar cheese over the top. If you want a crispy topping, sprinkle breadcrumbs over the cheese.
3. Bake:
   Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the casserole is bubbling and golden on top.

Step 5: Serve

Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh parsley or chives for a pop of color and freshness.

Notes

• Make It Ahead: Assemble the casserole ahead of time and store it in the fridge for up to 24 hours. Bake when ready to serve.
• Frozen Broccoli Option: If using frozen broccoli, thaw and drain before adding to the casserole to avoid excess moisture.
• Customize the Protein: Swap the chicken for turkey, ham, or even tofu for a vegetarian version.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for easy meals.
• Freezer-Friendly: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.

Frequently Asked Questions

Can I use instant rice or pre-cooked rice?
Yes! If using instant rice or pre-cooked rice, reduce the amount of chicken broth to avoid excess liquid. You’ll also want to reduce the baking time.

Can I make this casserole dairy-free?
Absolutely! Use a dairy-free cream soup and milk alternative, and swap the cheese for a plant-based cheese.

Can I add other vegetables?
Definitely! Peas, carrots, or bell peppers work well in this casserole. Just make sure to steam or sauté them first.

How do I keep the casserole from getting mushy?
Make sure to use long-grain rice and avoid overcooking the broccoli before adding it to the casserole.

What should I serve with this casserole?
This casserole is a complete meal on its own, but you can serve it with a side salad, garlic bread, or steamed veggies for a more rounded meal.

Tips and Notes

• My Tip: For a little extra flavor, sprinkle Parmesan cheese on top along with the cheddar before baking.
• Pro Trick: Let the casserole rest for 10 minutes after baking to allow the rice to fully absorb the liquid and the flavors to meld.
• Serving Suggestion: Pair this casserole with a simple green salad or roasted vegetables for a balanced, hearty dinner.

Variations

• Cheesy Chicken Broccoli Bake: Add extra cheese and mix in a little cream cheese for a richer, creamier casserole.
• Spicy Chicken Broccoli Casserole: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
• Lighter Version: Use low-fat cream of chicken soup and reduced-fat cheese to lighten up the dish.
• Gluten-Free Casserole: Use gluten-free breadcrumbs and check that your cream of chicken soup is gluten-free.
• Chicken, Broccoli, and Quinoa Casserole: Swap the rice for cooked quinoa for a nutritious twist.
  

  Chicken Broccoli Rice Casserole

  This Chicken Broccoli Rice Casserole is a creamy, comforting, and hearty one-pan meal perfect for weeknight dinners. Packed with tender chicken, rice, and broccoli, this casserole is topped with melted cheese for a family-friendly meal that’s easy to prepare and sure to satisfy!

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 45 minutes mins

  0 minutes mins

  Total Time 55 minutes mins

  Course lunch, Main Dish

  Cuisine American

  Servings 6

  Ingredients

    

  1x2x3x

  • 2 cups 0.5 lb cooked chicken breast, shredded or diced
  • 1 ½ cups 0.37 lb uncooked white rice (or brown rice)
  • 3 cups 0.75 lb broccoli florets (fresh or frozen)
  • 1 can 10.5 oz / 0.65 lb condensed cream of chicken soup (or homemade)
  • 1 ½ cups 0.36 L chicken broth
  • 1 cup 0.25 lb shredded cheddar or mozzarella cheese
  • ½ cup 0.12 lb sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon 0.05 lb butter or olive oil (optional for topping)

  Instructions

   

  Step 1: Preheat the Oven

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.

  Step 2: Prepare the Casserole

  • In a large bowl, combine the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  • Add the uncooked rice, chicken, and broccoli florets to the mixture and stir to combine.

  Step 3: Assemble and Bake

  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Cover the dish with aluminum foil and bake for 30–35 minutes, or until the rice is cooked and the casserole is bubbly.

  Step 4: Add Cheese and Finish Baking

  • Remove the foil, sprinkle the shredded cheese evenly over the top, and return the dish to the oven.
  • Bake for an additional 10–15 minutes, or until the cheese is melted and slightly golden.

  Step 5: Serve and Enjoy

  • Let the casserole cool for a few minutes before serving. Garnish with extra cheese or parsley, if desired.

  Notes

  • Make-Ahead Tip: Assemble the casserole and store it in the refrigerator for up to 24 hours before baking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezer-Friendly: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
  • Variations: Use rotisserie chicken or swap chicken for turkey. Add mushrooms or bell peppers for extra flavor.

  Tried this recipe?Let us know how it was!

This Quick Southwest Chicken Salad is a vibrant, flavor-packed dish that’s perfect for lunch, dinner, or meal prep. It’s loaded with juicy chicken, crisp veggies, black beans, corn, and a zesty dressing that ties everything together. With a touch of spice and a lot of crunch, this salad is a healthy, satisfying option that you can whip up in just 20 minutes. Whether you’re looking for a light weeknight meal or something fresh for lunch, this Southwest Chicken Salad has it all!

Why You’ll Love This Quick Southwest Chicken Salad

• Full of Flavor: Spiced chicken, fresh veggies, and a tangy dressing make every bite exciting.
• Easy and Quick: Ready in just 20 minutes—perfect for busy days.
• Healthy & Fresh: Packed with protein, fiber, and colorful veggies.
• Customizable: Add your favorite toppings or adjust the spice level to your liking.
• Great for Meal Prep: Make a big batch and enjoy it throughout the week.

Ingredients

For the Salad

• 2 cooked chicken breasts, shredded or diced
• 4 cups (120g) mixed greens or romaine lettuce
• 1 cup (165g / 0.36 lb) canned black beans, drained and rinsed
• 1 cup (165g / 0.36 lb) canned corn, drained
• 1 avocado, diced
• ½ cup (75g) cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup (60g / 0.13 lb) shredded cheddar or Monterey Jack cheese (optional)
• ¼ cup (15g) chopped cilantro (optional)
• Tortilla strips or crushed tortilla chips, for topping (optional)

For the Dressing

• ¼ cup (60ml) olive oil
• 2 tbsp lime juice (juice of 1 lime)
• 1 tbsp honey
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper, to taste
• Optional: A pinch of cayenne pepper for heat

Directions

Step 1: Cook or Prep the Chicken

1. Cook the Chicken:
   If you haven’t already cooked the chicken, grill, bake, or sauté the chicken breasts with a sprinkle of salt, pepper, and chili powder for flavor. Once cooked, shred or dice the chicken into bite-sized pieces.

Step 2: Assemble the Salad

1. Layer the Ingredients:
   In a large bowl, start with a bed of mixed greens or romaine lettuce. Add the shredded chicken, black beans, corn, avocado, cherry tomatoes, and red onion.
2. Add the Cheese and Cilantro (Optional):
   If using, sprinkle shredded cheese and chopped cilantro on top.

Step 3: Make the Dressing

1. Whisk the Dressing:
   In a small bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper. If you like it spicy, add a pinch of cayenne pepper.

Step 4: Toss and Serve

1. Dress the Salad:
   Drizzle the dressing over the salad and toss everything together until evenly coated.
2. Top with Tortilla Strips (Optional):
   For added crunch, sprinkle tortilla strips or crushed tortilla chips on top. Serve immediately and enjoy!

Notes

• Meal Prep Option: Store the dressing separately if making ahead to keep the salad fresh.
• Make It Vegan: Omit the chicken and cheese, and use grilled tofu or roasted chickpeas for protein.
• Spice It Up: Add sliced jalapeños or a dash of hot sauce for extra heat.
• Storage Tips: Store leftover salad (without dressing) in the fridge for up to 2 days. Keep the dressing in an airtight container and toss just before serving.

Frequently Asked Questions

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works great and saves even more time.

How do I make this salad dairy-free?
Simply skip the cheese or use a dairy-free alternative to keep it dairy-free.

What can I use instead of chicken?
You can use grilled shrimp, steak, or even tofu for a vegetarian option.

Can I use a store-bought dressing?
Yes! A store-bought Southwest or ranch dressing works perfectly if you’re short on time.

How can I make this salad more filling?
Add a scoop of cooked quinoa, brown rice, or serve with a side of warm tortillas.

Tips and Notes

• My Tip: For extra flavor, char the corn in a hot skillet for a smoky touch.
• Pro Trick: Toss the avocado in lime juice before adding it to the salad to prevent browning.
• Serving Suggestion: Pair this salad with a cold iced tea or a refreshing lemonade for a light, summery meal.

Variations

• Southwest Shrimp Salad: Swap the chicken for grilled shrimp and add some diced bell peppers.
• Spicy Southwest Salad: Add roasted poblano peppers and a drizzle of sriracha for an extra kick.
• Southwest Taco Salad: Use ground beef or turkey seasoned with taco spices and serve with salsa and sour cream.
• Vegan Southwest Salad: Replace the chicken with blackened tofu or roasted sweet potatoes.
• Southwest Chicken Wrap: Roll this salad up in a large tortilla for a portable, tasty wrap.
  

  Quick Southwest Chicken Salad

  This Quick Southwest Chicken Salad is a vibrant, flavorful, and satisfying dish that's perfect for lunch or dinner. Loaded with seasoned chicken, black beans, corn, avocado, and a zesty lime dressing, it’s a healthy meal that comes together in minutes. It’s perfect for busy weeknights when you want something fresh, quick, and delicious!

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 0 minutes mins

  0 minutes mins

  Total Time 10 minutes mins

  Course lunch, Main Dish, Salad

  Cuisine southwest

  Servings 4

  Ingredients

    

  1x2x3x

  For the Salad

  • 2 cups 0.5 lb cooked chicken breast, sliced or shredded
  • 1 cup 0.25 lb black beans, drained and rinsed
  • 1 cup 0.25 lb corn kernels (fresh, frozen, or canned)
  • 1 avocado diced
  • 1 cup 0.25 lb cherry tomatoes, halved
  • 1 small red bell pepper diced
  • ¼ cup 0.06 lb red onion, finely diced
  • 4 cups 0.5 lb romaine lettuce, chopped
  • ¼ cup 0.06 lb shredded cheddar or Mexican blend cheese (optional)

  For the Dressing

  • 2 tablespoons 0.03 L olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

  Optional Toppings:

  • Tortilla strips
  • Fresh cilantro
  • Sour cream or Greek yogurt

  Instructions

   

  Step 1: Prepare the Dressing

  • In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper until well combined. Set aside.

  Step 2: Assemble the Salad

  • In a large salad bowl, combine the chicken, black beans, corn, avocado, cherry tomatoes, red bell pepper, red onion, and romaine lettuce.
  • Drizzle the dressing over the salad and toss gently to combine all the ingredients.

  Step 3: Add Toppings and Serve

  • Sprinkle with shredded cheese if using and add optional toppings like tortilla strips, cilantro, or a dollop of sour cream or Greek yogurt.
  • Serve immediately and enjoy!

  Notes

  • Make-Ahead Tip: Prep all ingredients and store them separately in the refrigerator. Assemble and add the dressing just before serving.
  • Storage: Store leftovers in an airtight container for up to 2 days. Keep dressing and toppings separate for freshness.
  • Grilled Option: Use grilled chicken instead of cooked or shredded chicken for added flavor.
  • Vegetarian Option: Omit the chicken and add extra beans, or use grilled tofu or plant-based protein.
  • Make-Ahead Tip: Prep all ingredients and store them separately in the refrigerator. Assemble and add the dressing just before serving.
  • Storage: Store leftovers in an airtight container for up to 2 days. Keep dressing and toppings separate for freshness.
  • Grilled Option: Use grilled chicken instead of cooked or shredded chicken for added flavor.
  • Vegetarian Option: Omit the chicken and add extra beans, or use grilled tofu or plant-based protein.

  Tried this recipe?Let us know how it was!