Tag: Panko bread crumbs

This Crispy Topped Chicken Mushroom Casserole Wins Every Time
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Chicken and mushroom casserole features tender chicken, wild rice, and a crunchy Parmesan topping in every bite. This from-scratch casserole bakes in one pan and is perfect for cozy nights, potlucks, or make-ahead dinners.
Flavor: Nutty long grain and wild rice, browned mushrooms, thyme, and Parmesan give every bite of this chicken mushroom casserole a rich, savory flavor.

Skill Level: Easy stovetop steps plus oven baking make this a must-try for anyone who’s ready to move beyond beginner casseroles.

Time Saver: Use rotisserie chicken, pre-sliced mushrooms, or leftover rice to cut down on prep time and get this casserole into the oven faster.

Freezing: This baked casserole freezes well in portions, and gentle reheating keeps the sauce creamy with a lightly crisp top.
Chicken and Mushroom Casserole Ingredients
- Rice: The wild rice adds a nutty flavor and texture that holds up well in the creamy casserole sauce. Use the included seasoning packet for extra flavor, or add a crumbled chicken bouillon cube if your blend doesn’t have one.
- Mushrooms: Sliced mushrooms give the casserole a hearty texture and savory flavor. White or cremini mushrooms both work well.
- Sour Cream: Stir it in off the heat for tang and a velvety finish. Full-fat sour cream works best and is less likely to curdle.
- Cooked Chopped Chicken: Use leftover baked, poached, or rotisserie chicken. Dark meat stays very tender, but any cooked chicken works. Cut into small, bite-sized pieces so they spread evenly through the casserole.
- Shredded Parmesan Cheese: Adds a salty, nutty flavor to both the sauce and the topping. Freshly grated cheese melts more smoothly and browns better than the pre-packaged grated cheese.
Topping:
- Panko: Light, airy crumbs that crisp beautifully. Regular dry breadcrumbs work in a pinch, but they will not be as crisp.
- Shredded Parmesan Cheese: Mixed into the crumbs for extra flavor and a golden crust.
- Melted Butter: Helps the Panko brown evenly and adds rich flavor.
From Skillet to Oven
1. Cook the rice blend and set it aside.
2. Sauté the mushrooms and prepare the creamy sauce (full recipe below).
3. In a casserole dish, mix the chicken, rice, and sauce until everything is evenly coated.
4. Top with the crumb mixture and bake until golden and crisp.
Brown the mushrooms well so most of the moisture cooks off, giving the sauce a thicker texture and deeper mushroom flavor.

Stir in the sour cream off the heat so the sauce stays silky and doesn’t separate in the oven.

Taste before baking since salt levels can vary from the broth and rice seasoning, and adjust with a pinch of salt or extra pepper if needed.

To make ahead, assemble the casserole, cover tightly, refrigerate for up to a day, and add a few extra minutes of baking until bubbly and hot in the center.

Let the baked casserole rest for a few minutes before serving so the sauce can thicken slightly and the slices hold together better.
Chill, Freeze, and Reheat Comfort

To store leftovers, let them cool to room temperature, then transfer to an airtight container and keep in the fridge for up to 4 days. To freeze, portion the casserole into freezer-safe containers, let it cool completely, and freeze for up to 3 months.

When ready to enjoy, warm individual portions in the microwave or cover a baking dish with foil and bake at 350°F until hot in the center. For the best texture, add fresh topping, and remove the foil near the end to let it get crisp again.

Cozy Chicken Casseroles for Cold Nights

Did you make this chicken and mushroom casserole? Leave a comment and rating below.
Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Preheat oven to 375°F. Grease a 9×13-inch casserole dish.

Cook the wild rice blend (along with the seasoning packet) according to package instructions. Set aside.

In a large skillet, heat butter and olive oil over medium heat.

Add onion and cook until softened. Stir in mushrooms and garlic. Turn the heat to medium-high and cook until mushrooms are golden and most of their liquid has evaporated, about 8-10 minutes.

Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in chicken broth and half-and-half, stirring until the mixture comes to a boil and thickens.

Remove from heat, then stir in sour cream, thyme, salt, pepper, and ¼ cup Parmesan cheese until smooth and creamy.

In the prepared casserole dish, combine cooked rice, chicken, and the mushroom sauce. Taste and season with additional salt and pepper as needed. Spread out evenly in the dish.

In a small bowl, combine panko, 2 tablespoons Parmesan, melted butter, and parsley. Sprinkle evenly over the top of the casserole.

Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling with a golden, crisp topping.

If your rice doesn’t come with a seasoning packet, add a crumbled chicken bouillon cube to the pot when cooking.

If using cooked rice, add 3 cups to the casserole.

The salt level of rice blends may vary by brand. Taste the casserole before baking, and season with additional salt if needed. I used Ben’s Original Long Grain and Wild Rice blend when testing this recipe.

Calories: 418 | Carbohydrates: 33g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 498mg | Potassium: 526mg | Fiber: 3g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 154mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 18, 2026
One Bite of This Cheesy Bake and You’re Hooked
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This Velveeta mac and cheese recipe is creamy, nostalgic, and irresistibly cheesy. Tender macaroni is coated in a cheesy sauce made with cheddar and Velveeta for that smooth, melt-in-your-mouth texture.
Flavor: Velveeta adds smooth creaminess and cheesiness to a traditional cheddar cheese sauce, while mustard gives the dish a bright tang.

Swaps: Instead of cheddar, use Parmesan, Gouda, Havarti, or mozzarella. As long as it melts, it can be swapped in.

Time-Saving Tip: Skip the baking and serve it from the stovetop or from a Cock Pot without the topping if you’re in a hurry.

Serving Suggestions: Serve with your favorite veggies to balance the richness of this dish. Try broccoli, brussels sprouts, green beans, or asparagus.
Ingredients for Velveeta Mac and Cheese
- Velveeta: This processed cheese melts beautifully and gives the sauce a silky texture. For quick, even melting, make sure you cube the Velveeta cheese before adding it to the sauce.
- Cheddar: Sharp or extra sharp will have more flavor. Buy a block and shred it, or save yourself some time and use a package of pre-shredded cheese; both work well in this recipe!
- Macaroni: Elbows are the classic choice, or use shells, rotini, or penne noodles. You will just want to choose a pasta that holds sauce well for the maximum flavor in each bite!
- Seasonings: I like to keep the seasonings simple with a touch of mustard and onion powder. For extra flavor, sprinkle in a bit of garlic powder, paprika, salt, or pepper.
- Breadcrumbs: My favorite topping is Panko breadcrumbs for the crunchy texture, but you can use regular breadcrumbs or seasoned breadcrumbs.
- Add-Ins: Toss in peas, broccoli, a can of Rotel or diced tomatoes, black olives, or sliced jalapeños. Give it extra protein and smoky depth with crumbed bacon, sausage, or diced ham.
Cook your pasta al dente so that it doesn’t overcook while baking in the oven or while reheating.

If your cheese sauce is too thick, reserve a little pasta water to help thin it out or add a splash of milk. If it’s too thin, sprinkle in a little extra cheddar cheese and stir until thickened.

If you want your breadcrumb topping extra crispy, broil it for 1-2 minutes at the end, keeping a close eye on it to ensure it doesn’t burn.
Stash and Save for Later
- To Store: Store in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Store in an airtight container or freezer bag for up to 4 months. Thaw in the fridge overnight before reheating.
- To Reheat: Pop leftovers in the microwave or heat up on the stovetop, stir in a little bit of milk as needed.
More Mac and Cheese? Yes, Please!

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Prep Time 15 minutes

Cook Time 30 minutes

Resting Time 5 minutes

Total Time 50 minutes

Preheat the oven to 350°F.

To make the topping, combine bread crumbs, cheddar cheese, and melted butter. Set aside.

Bring a medium saucepan of salted water to a boil. Cook the pasta al dente (firm) according to package instructions. Drain well, do not rinse.

Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder, and cook for 1 minute while whisking.

Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.

Remove from heat and add cheddar cheese and the drained pasta. Stir well to combine.

Transfer the macaroni mixture to a 2 quart baking dish and sprinkle with the topping.

Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.

Rest 5 minutes before serving.

Sharp cheddar can be replaced with other varieties of shredded cheese, such as Swiss or Parmesan.

Pre-shredded cheese can be used in this recipe.

Leftovers can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 4 months. Thaw in the refrigerator before reheating.

Calories: 379 | Carbohydrates: 39g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 775mg | Potassium: 300mg | Fiber: 1g | Sugar: 6g | Vitamin A: 757IU | Vitamin C: 0.1mg | Calcium: 385mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 1, 2025
Easy Chicken Divan
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Chicken Divan is one of our favorite go-to dinner options, and it couldn’t be more delicious.

In this quick casserole, chicken and broccoli are smothered in a rich and creamy sauce and baked until all warm and bubbly.
This Chicken Broccoli Divan recipe is an easy casserole that the whole family will love!

It’s quick to prep so it’s a perfect dinner option for busy weeknights.

I use broccoli in this chicken divan, but you can add other vegetables in place.

Leftover baked chicken breasts or rotisserie chicken turn this into a 30-minute meal.

Served alongside a fresh green salad and some bread with homemade garlic butter, this is one meal your family will request over and over.
Chicken Divan Ingredients

Chicken: This recipe uses cooked chicken, so it’s great for leftovers or rotisserie chicken (or even leftover roast turkey). If needed, you can use poached chicken.

Broccoli: Fresh or frozen broccoli can be used. I prefer the texture of steamed fresh broccoli florets; however, frozen can be used.

Sauce: Chicken Divan sauce is a shortcut sauce made with condensed mushroom soup, sour cream, milk, and seasonings. While some recipes use mayonnaise, I prefer the lighter flavor and texture of sour cream.

Cheese: I add cheddar cheese to the mix and on top for great flavor.

Topping: Butter and Panko breadcrumbs give this Chicken Divan casserole a little crunch. No Panko? Try seasoned bread crumbs or crushed Ritz crackers instead!

Variations
- Veggies: You can add cauliflower, asparagus, or your favorite veggie.
- Seasonings: Change the seasonings and add your favorite herbs, I love to add ½ teaspoon curry powder.
- Soup: Any “cream of” soup will work in this recipe, including cream of chicken soup.
- From scratch: For a from-scratch version, make your own homemade condensed soup.
How To Make Chicken and Broccoli Divan

This is a really simple casserole recipe, we love to serve it with rice or egg noodles.
1. Steam broccoli: Steam the broccoli until tender-crisp (it will cook more in the oven). Drain it very well.
2. Mix sauce: Combine the divan sauce ingredients (recipe below). Add the chicken and broccoli.
3. Bake: Transfer the mixture to a baking dish and top with breadcrumbs. Bake until browned.
Serving and Storage

I serve Chicken Divan with rice, egg noodles or creamy mashed potatoes.

Leftovers can be stored in the fridge for up to 4 days. Chicken Divan reheats and freezes well. Add a splash of milk for reheating if needed.

More Easy Chicken Casserole Recipes

More favorite casseroles

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Easy Chicken Divan

Chicken Divan is a comforting casserole of tender chicken and broccoli in a rich, creamy sauce, perfect for any family dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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Preheat the oven to 400°F.

Bring a large pot of water to a boil. Add the broccoli and cook for 2-3 minutes or until tender-crisp. Drain well and set aside.

In a medium bowl, combine 1 cup cheddar cheese, condensed soup, sour cream, milk, garlic powder, onion powder, dry mustard, pepper, and seasoned salt.

Stir in drained broccoli and chicken. Transfer the mixture to a 9×13 casserole dish. Top with remaining cheese.

In a small bowl, mix the butter and breadcrumbs. Sprinkle the topping over the chicken mixture.

Bake for 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot.

Serve over rice, noodles, or mashed potatoes, as desired.

Broccoli: Cook the broccoli just until tender crisp, as it will cook a bit more in the oven. Drain well so the sauce doesn’t get watery.
Frozen broccoli: Frozen broccoli can be used however the texture is a bit softer. Cook according to package directions and drain well.
Store leftover chicken divan in an airtight container in the refrigerator for up to 4 days. Reheat with a bit of milk on the stovetop or in the microwave.

Calories: 399 | Carbohydrates: 17g | Protein: 32g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 791mg | Potassium: 685mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 101mg | Calcium: 326mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 31, 2024
Zucchini Parmesan
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Zucchini Parmesan is a delicious twist on the classic that everyone loves.

Crispy breaded zucchini slices are topped with marinara sauce and melted cheese for a hearty, flavorful dish.
This recipe uses easy ingredients likely already in the kitchen.

It’s a great way to enjoy zucchini from the garden and it’s easy to make.

It’s a flavorful twist similar in flavor to chicken parmesan or eggplant parmesan.

Baked zucchini parmesan rounds make a great side dish or meatless main dish
Ingredients

Zucchini: Choose a firm and heavy zucchini squash without blemishes or bruises. There is no need to peel zucchini unless it’s really large—those extra large zucchini from the garden can have tough skin.

Breading: The coating adds a crunch and a lot of flavor to this recipe. Cheesy parmesan melts into the Panko for so you can skip the oil and mess of deep-frying.

Marinara: If time allows, I love homemade marinara. If using store-bought, this is my favorite brand and I love the fresh flavor. You can substitute any tomato-based pasta sauce.

Seasonings: Italian seasoning and zucchini are a perfect pair. Make your own at home or use store-bought.

Cheese: I love the cheesy pull of mozzarella! It can be replaced with Muenster, pepper Jack, cheddar, feta crumbles, blue cheese crumbles, or a combination of any shredded cheese.

Variations of Zucchini Parmesan
- Use other seasoning blends to change the flavor.
- Add other veggies like eggplant or even mushrooms.
- Heat some extra marinara sauce and serve it over pasta.
How to Make Zucchini Parmesan
1. Dip zucchini in bread crumbs & parmesan (recipe below) and bake.
2. Once browned, top with marinara sauce and mozzarella.
3. Bake again until the cheese is golden and zucchini is tender.
Serve with additional warmed marinara sauce.

Holly’s and Tricks
- Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
- Different varieties of zucchini (garden vs. store bought) may need different cooking times. Check them early and adjust as needed.
Leftovers

Keep leftover parmesan zucchini in a covered container in the refrigerator for up to 4 days. Reheat them in an air fryer or under the broiler.

Got Garden Zucchini?

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Zucchini Parmesan

Tender zucchini rounds are breaded and baked to crisp perfection with a topping of mozzarella cheese and marinara sauce.

Prep Time 15 minutes

Cook Time 21 minutes

Total Time 36 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk egg, Italian seasoning, and salt. Add the flour, whisking to combine.

Add the zucchini and toss well to coat.

In a medium bowl, combine breadcrumbs and parmesan cheese. Dip each slice of zucchini in the breadcrumb mixture and place on the prepared baking sheet. Generously spray with cooking spray.

Bake for 15 minutes. Flip the zucchini pieces over and top each slice with the marinara sauce and mozzarella cheese.

Bake for an additional 5 to 7 minutes or until the cheese is golden and zucchini is tender. Serve with additional warmed marinara sauce.

Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
Different varieties of zucchini (garden vs. store-bought) may need different cooking times. Check them early and adjust as needed.

Calories: 175 | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 776mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Entree, Side Dish

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 24, 2024
Salmon Croquettes
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Salmon Croquettes are crispy on the outside and delicious on the inside.

Chunks of salmon, breadcrumbs, herbs, and seasonings are formed into patties and baked or pan-fried until crisp.
Croquettes are fried patties or rolls with breadcrumbs and meat or fish.

They are often fried until crisp although I like to bake them too.

Croquettes are very similar to salmon patties and croquettes, although my salmon patties are more simplistic.

Serve these as an appetizer or a light dinner served with a lemon-tossed salad or roasted vegetables.
Ingredients for Salmon Croquettes

Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used.

Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture.

Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.

How to Make Salmon Croquettes

This salmon croquettes recipe is easy to make!
1. In a large bowl, gently mix all the ingredients thoroughly.
2. Form 9 evenly sized patties with the salmon mixture and gently press so they hold their shape.
3. Bake or pan-fry (recipe below).
A dill pickle tartar sauce or horseradish sauce is great with salmon croquettes. Or try this easy dipping sauce arrangement!

How to Cook Salmon Croquettes

To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve.

To Bake: Place croquettes evenly on the baking sheet and bake until browned.

Got Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.

To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months.

More Salmon Recipes

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4.92 from 94 votes↑ Click stars to rate now!
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Salmon Croquettes

Baked or fried, these delicious patties come out crispy on the outside and firm and flavorful on the inside!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a large mixing bowl, combine flaked salmon, panko bread crumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Gently combine the ingredients.

Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don’t fall apart during baking.

Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they’re lightly browned and cooked through.

To Fry Salmon Patties: Add remaining olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook patties for about 5 minutes per side or until golden brown on both sides.
The patties won’t hold together as tight as a hamburger so be gentle when handling them.
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on a frying pan until heated through.

Calories: 155 | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Fish, Main Course, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 13, 2024
Chicken Tenders
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Extra crispy chicken tenders are an easy dinner favorite!

In this recipe, chicken tenderloins or slices of chicken breast are breaded and fried until crispy and crunchy.

Dip or drizzle with honey garlic sauce or your fave dippers for a family pleasin’ meal.
They’re extra crunchy-the chicken tenders are double-dipped for extra crunch.

Chicken tenders are easy to make with either tenderloins or breasts.

The chicken cooks quickly, is easy to make, and is loved by everyone in my family.

If time allows, the sauce in the notes is SO delicious – but these are perfect for dipping in almost anything!
Ingredients for Chicken Tenders

Chicken: For this recipe, use either chicken tenderloins or boneless, skinless chicken breasts.

Coating: Flour with a bit of Panko produces a crispy coating for these chicken tenders. Onion powder, garlic powder, and seasoned salt add flavor. Add other spices or seasonings to taste.

Egg: The egg mixture helps the coating stick.

How to Make Chicken Tenders
1. Prep the breading: Whisk the flour flour mixture (per recipe below). In a second bowl, whisk eggs with water.
2. Double dip: Dip tenders in breading, egg mixture, and back into the breading to double coat it.
3. Cook until crisp: Fry in oil until crispy. Season and enjoy.
If you’d prefer baking or air frying, try the recipes below:

Delicious Dipping Sauces for Chicken Tenders

In the notes, I’ve added our favorite honey garlic sauce, we love to dip or toss the chicken with it. You can also try sweet and sour sauce, ranch, or honey mustard sauce.

Storing & Reheating

Keep leftover ginger honey garlic chicken tenders in a covered container in the refrigerator for up to 4 days. Reheat pieces in the microwave and then re-crisp them under the broiler or reheat them in a single layer in the air fryer.

Our Favorite Fried Chicken

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4.88 from 57 votes↑ Click stars to rate now!
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Chicken Tenders

Tender filets of chicken are double-dipped and cooked until crisp. Serve them with your favorite dip or sauce.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

In a medium bowl, combine flour, bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, water, and 1 tablespoon of vegetable oil.

Dab the tenders dry with a paper towel.

Working with half of the flour mixture at a time, dip each piece of chicken in the egg mixture and then in the flour. Dip it into the egg a second time and then the flour again to double-coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and repeat with the remaining chicken.

In a large deep skillet, heat 1 inch of oil to 350°F. Fry chicken in small batches until crispy and the chicken reaches 165°F, about 2 to 3 minutes per side. Drain on paper towels and season with salt.

Serve with honey garlic sauce or your favorite dips.

Flour Mixture: When working with the flour mixture, I find working with just half at a time worked best to keep the flour from getting clumped or wet.
Chicken: If using chicken breasts, slice them ½-inch thick.
Honey Garlic Sauce for dipping or drizzling (optional): In a small saucepan, combine ½ cup honey, ⅓ cup water, ¼ cup soy sauce, 4 cloves minced garlic, 1 tablespoon minced ginger, ½ teaspoon chili flakes. Simmer uncovered for 15-20 minutes or until thickened. Remove from heat and cool before serving.
Nutrition will vary. Information provided is an estimate and includes 10% oil absorption and ⅔ of the breading mixture. Nutriton does not include optional sauce.

Calories: 381 | Carbohydrates: 24g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 363mg | Potassium: 483mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Lunch

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 22, 2024
Cheesy Ham Casserole
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Need a quick and easy recipe for your leftover ham?

This ham casserole recipe combines pasta and ham in an easy, from-scratch cheese sauce. It’s topped with buttery bread crumbs for a great family meal.

Ingredients for Ham Casserole
- Ham – Use leftover diced ham or diced ham steaks.
- Pasta – Any medium shape works. Try rotini, farfalle, shells, or penne.
- Sauce – Butter, flour, milk, and cream are the base of this homemade sauce. I add thyme and Dijon mustard for flavor.
- Cheese – This recipe uses a combination of cheddar, gruyere (or Swiss cheese), and parmesan cheeses. You can replace the cheeses with what you on hand, however, be sure to include one with a bold flavor.
- Topping – A topping of buttered Panko bread crumbs adds a crunchy finish to the casserole.
How to Make Ham Casserole

Cook butter & flour in a saucepan per the recipe below.

Slowly whisk in the milk & broth and thicken. Stir in cheese.

Combine cheese sauce, ham, and pasta in a baking dish.

Top with a crumb topping and bake until bubbly.
Variations & Tips

Add in veggies if you’d like! Leftover steamed or roasted broccoli, frozen peas, Brussels sprouts, or even cauliflower work in this recipe.

Pre-shredded cheese can have starches added to keep it from clumping so it may not melt as well. For this sauce, it’s best to shred your own cheese.

Serve Ham Casserole with…

Ham and cheese casserole has a rich creamy sauce so it pairs well with a fresh side dish like veggies or salad.

Easy Cheesy Casseroles

Did your family love this Cheesy Ham Casserole? Leave us a rating and a comment below!
4.94 from 62 votes↑ Click stars to rate now!
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Cheesy Ham Casserole

Stretch your leftover ham even further with this easy cheesy ham casserole. It’s the perfect way to feed a crowd!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Preheat oven to 400°F. In a small bowl, combine breadcrumbs, butter, and parsley, set aside.

Cook the pasta shells al dente according to package directions. Drain well.

Meanwhile, in a medium saucepan, melt the butter, flour, and seasonings over medium heat and cook for 1 minute.

Gradually add in milk, half and half, and Dijon, whisking until smooth after each addition. Once all of the milk/cream is added, whisk while bringing to a boil over medium heat. Allow to boil for 1 minute.

Remove from heat and add 2 ½ cups cheddar, gruyere cheese, and parmesan cheese. Whisk until smooth.

Toss the cheese sauce with cooked pasta and ham and transfer to a 9×13 baking dish. Sprinkle the breadcrumb topping over the casserole and top with the remaining ½ cup of cheese.

Bake for 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

If you don’t have gruyere, substitute swiss cheese or extra cheddar cheese.
Use leftover ham or purchase a ham steak from the grocery store.
Do not overbake the casserole, or it can dry out.

Calories: 580 | Carbohydrates: 44g | Protein: 25g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 751mg | Potassium: 246mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 473mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Ham, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 21, 2023
Crispy Fried Pickles
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Fried pickles are a super fun county fair snack that are actually easy to make at home.

Pickle slices, spears, or chips are battered, dipped in seasoned bread crumbs, and fried until golden and crispy!

This fried pickles recipe (frickles?) is perfect for snacking, dipping, or adding to a burger.

Fried Pickles Make a Great Snack or Appetizer

Ingredients for Making Fried Pickles

Pickles – Choose your pickle! Fried pickles can be made from pickle slices, oval slices, or spears, any style will work. Spicy, sour, or garlic pickles are all easy to find and will make pickle chips a new recipe every time.
Ensure you’re using thicker slices (or slice the pickles yourself). If they’re too thin you won’t get enough pickle-y flavor in every bite.

Use pickle spears for more pickle flavor in every bite

Try pickle slices to top burgers and sandwiches

Fry pickle coins or rounds for easy snacking
Breading – A quick batter of pickle juice, egg, flour, and seasonings coat the pickles and helps the bread crumbs stick. Panko bread crumbs add the best crunch.

How to Make Fried Pickles

Homemade deep-fried pickles are super easy to make!
1. Combine batter ingredients (per the recipe below) and let rest for about 5 minutes.
2. Pat pickle slices dry, dip each piece in the batter, then into the breadcrumbs.
3. Fry in hot oil until both sides are golden brown. Serve with ranch dip or aioli.
Tips for Crispy Fried Pickles
- For best results, only use a little of the breadcrumbs at a time to keep them from getting too wet from the batter.
- Choose an oil that is specifically made for frying like vegetable oil, shortening, or lard. These oils have a higher ‘smoke point’ and can tolerate higher temperatures.
- Always make sure the oil is hot enough to cook with, or else the pickles will simply absorb the oil and they won’t be crunchy.
- Reheat leftover deep-fried dill pickles in an air fryer or place them under the broiler until they get crispy again.
Dips and Sauce for Fried Dill Pickles
Anything creamy is a good choice. I personally like dips that have a little hint of heat. While you can use a store-bought dip, homemade is much better!

Did you make these Deep Fried Pickles? Be sure to leave a rating and a comment below!
4.93 from 163 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crispy Fried Pickles

Crispy fried dill pickles are a must-try snack for lots of dill pickle crunch!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Preheat oil to 360-370°F. Whisk Panko, cayenne pepper, and ½ teaspoon salt.
In a medium bowl whisk flour, milk, baking powder, egg, paprika, black pepper, and dill until smooth. Let rest for at least 5 minutes.
Meanwhile, dab the pickle slices dry with paper towels.
Place about ½ cup of Panko bread crumbs in a bowl. Note: If the crumbs get wet, they don’t stick so it’s best to work in small batches.
Dip each pickle slice in the flour mixture and then gently dip into the bread crumbs. Set the dipped pickles on a baking sheet and let them rest for a few minutes while you dip the remaining pickles. This will allow the crumbs to stick better.
Fry in small batches for 3 to 4 minutes or until brown and crispy. Transfer to a paper towel lined plate and immediately sprinkle with salt.
Serve with ranch or your favorite dipping sauce.

Use pickle spears for more pickle flavor in every bite

Try pickle slices to top burgers and sandwiches

Fry pickle coins or rounds for easy snacking

Additional seasonings can be added to the batter. Try garlic powder or cajun seasoning. *Nutritional information is an estimate and will vary based on ingredients used and temperature of oil. Leftovers can last up to 2-3 days in the fridge. Reheat under the broiler or in the air fryer until crispy again.

Calories: 217 | Carbohydrates: 39g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 180mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe slightly adapted from Bake Like a Pro as seen on Youtube
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Holly Nilsson
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November 4, 2023