Tag: Parmesan cheese

This Crispy Topped Chicken Mushroom Casserole Wins Every Time
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.
Holly Nilsson

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January 18, 2026
Make-Ahead Meatballs for Subs, Pasta, and More
These crockpot meatballs simmer in a rich tomato sauce, turning simple ingredients into a tender, flavor-packed comfort meal with almost no effort.
Flavor: Tender and juicy with classic Italian flavors, simmered in a rich, garlicky tomato sauce that’s both savory and comforting.

Recommended Tools: A small cookie scoop keeps the meatballs the same size so they cook evenly.

Serving Suggestions: Serve over spaghetti, polenta, or tucked into toasted meatball subs. They’re even better with homemade garlic bread and a classic Caesar salad to round out the meal.
Best Ingredients for Meatballs
- Ground Beef: Using lean ground beef keeps the sauce from getting greasy. For a heartier meatball, use a beef-and-pork blend. For a bolder flavor, swap half of the ground beef for Italian sausage. If replacing with ground turkey or chicken, add a tablespoon of milk to keep them tender.
- Bread Crumbs: Fine breadcrumbs work best for binding the meatballs. Gluten-free crumbs or crushed crackers can be used as an easy swap.
- Sauce: Use a marinara or pasta sauce you already love since it drives the final flavor, or choose one with garlic and basil for a classic Italian taste.
- Seasonings: Adding Italian seasoning to the slow cooker brings all the flavors together beautifully.
- Variations: Stir in a spoonful of tomato paste near the end for a thicker sauce, or add a Parmesan rind while it simmers for extra savory richness, removing it before serving.
How to Cook Meatballs in the Crockpot
1. Combine meatball ingredients and roll into balls (full recipe below).
2. Place in the Crockpot and top with sauce.
3. Cook the meatballs until they reach 160°F, and the sauce is bubbling.
Mix gently and stop as soon as everything is combined to keep the meatballs tender.

Keep the lid closed as much as possible to maintain consistent cooking time.

An instant-read thermometer takes the guesswork out of making sure the meatballs are fully cooked.

To make ahead, form and freeze meatballs on a tray until firm, then store them in a freezer-safe bag so they don’t stick together. Cook from frozen, adding extra time as needed.
Storing and Reheating Tips

Store cooled meatballs in an airtight container and refrigerate up to 4 days. Or freeze in meal-sized portions in freezer bags or containers for up to 3 months for best quality.

Reheat on the stovetop over medium-low or in the microwave in short bursts, stirring the sauce in between. Or reheat in a slow cooker on low, stirring occasionally, until hot throughout. Add a splash of water if the sauce has thickened.

Can I put raw meatballs directly into the slow cooker?

Yes, you can! They will fully cook in the sauce. Cook until the meatballs reach 160°F in the center.

Can I use precooked frozen meatballs?

Yes. Precooked, frozen meatballs will need extra time to ensure they are heated through before serving. Precooked, thawed meatballs will need less time since they only need to warm up. However, it is not recommended to put frozen raw meatballs in the slow cooker. You will want to thaw before adding them.

Can I cook these meatballs on low in the slow cooker?

Yes, cook on low for 6 to 7 hours or high for 3 to 4 hours. Keep the lid on as much as possible, and cook until the meatballs reach 160°F.

More Meatball Favorites

Did you enjoy this Crockpot Meatballs Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Spray slow cooker with cooking spray.

Combine all meatball ingredients in a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.

Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.

Serve over pasta.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Serving: 3meatballs | Calories: 280 | Carbohydrates: 16g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 703mg | Potassium: 901mg | Fiber: 3g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 4.9mg

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

Course Main Course, Slow Cooker

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.
Recipe adapted from The ShortCut Kitchen.
Holly Nilsson

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January 13, 2026
Cozy Cheesy Manicotti for Busy Nights
This stuffed manicotti recipe is an easy make-ahead meal perfect for busy weeknights. The pasta is stuffed with cheese and Italian herbs, covered in marinara sauce, and baked to perfection!

Manicotti is a long, large, tubular pasta that is usually cooked and stuffed with a ricotta cheese filling similar to this classic stuffed shells recipe. Baked, cheese-stuffed manicotti is hearty, creamy, and smothered in marinara, making it one of the best comfort foods.

Ingredient Notes
- Manicotti: This pasta is perfect for this recipe since it holds the filling nicely, but any large tubular pasta would work for this recipe. Try it with cannelloni or large pasta shells.
- Filling: Made with three kinds of cheese, mozzarella, ricotta, and parmesan, this filling is so delicious! Try cottage cheese in place of ricotta. Just strain the cottage cheese before adding it to the recipe to avoid the filling being too watery.
- Sauce: For the best flavor, try making a homemade marinara sauce. You can also use a store-bought marinara sauce or even a basic tomato sauce in a pinch. Just add in some Italian seasoning to boost the flavors!
How to Make Manicotti
1. Cook manicotti shells. While they’re cooling, prep filling (full recipe below).
2. Stuff pasta and layer with marinara and cheese in a casserole.
3. Bake and serve immediately!
Get creative with the filling. Add in different cheeses, spinach, herbs, or meat like chicken, beef, or sausage for a unique dish!
Cook your manicotti shells just until tender. This is to ensure they stay sturdy and don’t overcook while you bake them in the oven.

To cool your shells quickly, rinse them in cold water. This also helps prevent them from sticking together.

Easily stuff your manicotti shells by filling a large freezer or pastry bag with the creamy ricotta mixture. Snip the end and pipe it into your pasta tubes!

Pipe the filling from both ends to ensure your shells are tighlty packed with that delicious filling.
Leftovers
- This recipe is great for leftovers. Simply prepare up until the point of baking, cover and refrigerate for up to 4 days, or freeze for up to 3 months. To serve, just thaw (if frozen) and bake as directed!
- Store already-cooked leftovers in the fridge for up to three days. Reheat in the microwave for 1-2 minutes, or in the oven at 325°F until heated through, about 20-25 minutes.
Do I have to cook manicotti shells before filling them?

I prefer to use regular manicotti shells (which do require precooking), but you can use oven-ready shells in a pinch if you want to skip cooking them before filling.

Will using oven-ready manicotti noodles change the cook time?

Yes! If swapping the regular noodles for oven-ready noodles in this recipe, keep an eye on the casserole as it bakes. If it starts to look dry, add a drizzle (a couple of tablespoons) of water around the edge (yes, water! Trust me).

It’s also important to keep the noodles covered in sauce and cover the pan while baking if you are using oven-ready noodles so that everything cooks evenly.

Cozy Italian Comfort Favorites

Did you love this Stuffed Manicotti? Leave a rating and comment below!
Prep Time 10 minutes

Cook Time 33 minutes

Total Time 43 minutes

Preheat oven to 375°F.

Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.

Drain and rinse manicotti under cold water until cooled to room temperature.

In a medium bowl, stir together ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, pesto, salt, and pepper.

Place ricotta mixture in a large piping bag or large freezer bag and snip the end.

Lightly grease a 9×13 baking dish and spread 1 cup of marinara sauce in the bottom.

Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.

Top the filled manicotti with the remaining 1 ½ cups sauce, 1 cup mozzarella cheese, and ¼ cup Parmesan.

Lightly grease a piece of foil or lid and cover the baking dish. Bake for 25-30 minutes until heated through and pasta is tender.

*Make sure you don’t overcook them. You want them still slightly firm, so they’re easy to fill and don’t overcook in the oven.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Serving: 2manicotti | Calories: 451 | Carbohydrates: 33g | Protein: 27g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 1395mg | Potassium: 542mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1214IU | Vitamin C: 7mg | Calcium: 485mg | Iron: 2mg

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

Course Dinner

Cuisine 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.
Ashley Fehr

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December 19, 2025
The Creamiest Baked Mac & Cheese You’ll Ever Make
This easy baked mac and cheese recipe is at the very top of my list of favorite comfort dishes. It’s a breeze to make with macaroni in a rich and creamy cheese sauce (and lots of it!) baked until bubbly under a golden crumb topping.
Flavor: Using two kinds of cheese and extra sauce makes the dish extra creamy, rich, and full of cheesy goodness.

Skill Level: This recipe is easy to make and can be prepared ahead of time and refrigerated.

Swaps: Try this recipe with mixtures of different cheeses, such as mozzarella, Monterey Jack, Havarti, Provolone, Gruyere, or Gouda.
Essentials and Easy Swaps
- Pasta: Elbow pasta makes the creamiest mac and cheese, but any medium or small shapes with ridges or holes, like shells or cavatappi, work too.
- Cheese: Sharp shredded cheddar adds a bold cheese flavor. You can replace 1 cup of cheddar with Swiss, Havarti, or Gruyere cheese.
- Dairy: I use a combination of milk and cream to make it nice and creamy. Heavy cream will give the dish all the more richness.
- Topping: Panko breadcrumbs have a nice crunch, but you can use regular breadcrumbs or crushed cracker crumbs (saltines or Ritz) instead.
Variations
- Add extra protein that will complement the cheesy flavors. Bacon or sausage tastes wonderful in baked mac and cheese, and adds a smoky layer.
- Broccoli, peas, or green beans are nice add-ins for adding nutrients and cutting through some of the cheesy richness.
Shredding cheese from a block makes a velvety smooth sauce, but pre-shredded cheeses can be used if time is of the essence.

If you have a food processor, use the shred blade to make quick work of shredding the cheese.

Baking mac and cheese is the classic Southern method, but if dinner needs to be on the table fast, you can skip the baking step and serve from the stovetop.

How to Make Baked Mac and Cheese
1. Cook pasta: Cook the pasta al dente (recipe below).
2. Make sauce: Cook butter, flour, and seasonings. Whisk in milk and cream, then stir in cheeses.
3. Add pasta: When the cheeses are melted, whisk the sauce until smooth and stir in the cooked pasta.
4. Bake: Spoon into a casserole. Sprinkle the bread crumb topping over the top and bake. Easy peasy!
Do not overbake this mac and cheese to keep it extra creamy. Everything is already cooked; heating it blends the flavors and gives it a browned topping.

Once heated through, the dish is ready to serve.
Holly’s Helpful Hints

Don’t overcook the pasta as it cooks more in the oven; it should be al dente (firm).

If time allows, shred your cheeses from a block for a smoother sauce. Pre-shredded cheeses will work, but they don’t melt as smoothly.

Remove sauce from the heat before adding cheese. Oveheating cheese can cause it to separate or become grainy.

Do not overbake: Once the macaroni is hot and bubbling on the edges, it’s ready.
Love Your Leftovers
- Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
- Make Ahead: Prep mac and cheese ahead and keep it covered in the refrigerator without topping for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
- Freezing: Assemble unbaked mac and cheese in a foil-lined dish, freeze, then wrap in plastic wrap to free up the dish.
- To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.
More Cheesy Baked Pasta

Did you make this Baked Mac and Cheese recipe? Leave a rating and comment below!
Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Preheat the oven to 400°F.

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.

In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.

Toss the sauce with the drained macaroni and gently spoon it into a 9×13 casserole dish.

Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

Cheese: Substitute Gruyère for ½ cup of the cheddar cheese if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheeses.
Pasta: Cook the pasta (macaroni) just until al dente (firm), as it will cook more as it bakes.
Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving.
Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.

Make Ahead: Prepare this baked mac and cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.

Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. Freeze for up to three months and thaw in the refrigerator before reheating.

Serving: 1cup | Calories: 621 | Carbohydrates: 54g | Protein: 27g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 744mg | Potassium: 343mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1082IU | Vitamin C: 0.2mg | Calcium: 617mg | Iron: 1mg

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

Course Casserole, Dinner, Lunch, Main Course, Pasta, Side Dish

Cuisine American

Diet Vegetarian

© 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.
Spend With Pennies SP

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November 8, 2025
Parmesan Broccoli

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson

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August 25, 2025
Buttered Noodles
Egg noodles are tossed in garlic butter and served with a dash of Parmesan cheese for this simple and comforting recipe.
Flavor: Rich and buttery with tender noodles, a hint of garlic and pepper, and a touch of Parmesan.

Budget Tip: Toss in leftover meat and veggies from the fridge and make it a main dish.

Serving Suggestions: Use buttered noodles as a base for baked chicken thighs or garlic butter steak bites.
Ingredient Tips for Buttered Noodles
- Egg Noodles: Thick and sturdy egg noodles are the pasta of choice for this recipe. You can use penne, rotini, bowties, or medium elbow pasta for this recipe in place of egg noodles.
- Butter: Butter is rich, creamy, and adds flavor and texture to these noodles. We use salted butter in this recipe. If using unsalted butter, just don’t forget to add a pinch of salt.
- Cheese: Parmesan is optional, but really makes the dish pop! No parm? Romano, Asiago, or even a sprinkle of mozzarella work well in its place.
- Seasonings: Garlic powder, fresh parsley, and black pepper…that’s it!
How to Make Noodles with Butter
1. Cook pasta al dente as per package directions.
2. Drain, but don’t rinse the pasta (reserve some pasta water).
3. Melt butter and garlic powder in the same pot.
4. Stir in pasta and remaining ingredients.
5. Toss noodles and season as desired (full recipe below).
Cooking pasta to ‘al dente’ ensures it retains its texture if there are leftovers.

Reserve a little pasta water in case it’s needed to thicken the garlic butter sauce.

Butter burns quickly, so be sure the stove is on medium heat.

To help the butter stick to your noodles, don’t rinse them!
Next-Day Noodles

Store leftover buttered noodles in the refrigerator in a covered container for up to 4 days. Add leftovers to a savory pasta e fagioli soup, or a deliciously filling turkey casserole. Or simply reheat them on the stove or in the microwave with a little butter to loosen the noodles!

Freezing buttered noodles changes their texture once thawed. Since they’re so quick and easy, just start fresh!

Easy Pasta Recipes You’ll Love!

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Buttered Noodles

Make this simple and delicious recipe for buttered noodles for the perfect side dish or snack.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Bring a large pot of salted water to a boil. Add the egg noodles, reduce the heat to a low boil, and cook the pasta al dente according to the package directions.

Before draining the pasta, reserve ¼ cup of pasta water. Drain the pasta well, but do not rinse.

Place the pot back on the stove over medium heat and melt the butter and garlic powder.

Stir the cooked noodles, parsley, Parmesan cheese if using, and pepper. Toss to coat and season with additional salt if desired. Stir in a tablespoon or two of pasta water to reach desired consistency.

Don’t rinse the pasta, or the butter won’t stick as well.

Depending on what you are serving this side with, you can add more Parmesan cheese to taste.

Calories: 299 | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 100mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

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

Course Dinner, Lunch, Pasta, Side Dish, Snack

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.
Holly Nilsson

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August 24, 2025
Crispy Tater Caesar Salad
Smashed tater tots, blackened chicken, bacon bits, and crunchy veggies are tossed with romaine lettuce and Caesar dressing for a fun, fresh take on a classic salad!

What is Crispy Tater Caesar Salad?

Tater Caesar salad is a new viral trend and for good reason! The salad features crispy, cheesy smashed tater tots in place of croutons, making it as fun to make as it is to eat.
Flavor: Cheesy, savory, salty, and crunchy, this salad hits all the right notes!

Recommended Tools: An air fryer is the perfect way to make the crispiest tots every time.

Time-Saving Tip: Use bottled dressing, store-bought bacon, and rotisserie or leftover chicken to quickly toss this recipe together.

Make Ahead: Make tater Caesar salad up to a day ahead, chill, and toss with the dressing just before serving.
Ingredient Tips for Tater Tot Caesar Salad
- Tater Tots: Buy or make potato tots and freeze the extras for later! Waffle fries and home fries can be used the same way.
- Chicken: Fresh or frozen (and thawed) cutlets are pre-portioned and ready to use! Chicken tenders or nuggets can be quickly made in the air fryer and add an extra layer of crunch.
- Bacon and Cheese: Bacon bits and parmesan cheese add salty crunch to crispy tot Caesar salad. Diced ham, chopped salami, or pepperoni can be used in place of bacon.
- Veggies: Romaine is the classic lettuce for Caesar salads. Try adding kale to the romaine for a nutrition bump.
- Dressing: Buy or DIY? Make your own Caesar dressing with basic ingredients from the fridge and have plenty leftover as a veggie dip or for chicken Caesar wraps.
Variations
- Sweet potato tater tots are a colorful and healthy swap for potato tots!
- Optional veggies like diced bell peppers, shredded carrots, or shredded Brussels sprouts add extra crunch and flavor.
- Anchovies are a classic ingredient, so consider adding a teaspoon of anchovy paste to the dressing if you want a hint of that flavor.
How to Make Tater Caesar Salad
1. Bake: Oven bake and smash tater tots, top with parmesan cheese, and re-bake to a golden brown with chicken in the same pan.
2. Mix: In a large bowl, mix dressing with cheese, green onions, celery, bacon, and chicken chopped into bite-sized pieces.
3. Combine: Fold in chopped chicken, lettuce, and crispy tater tots.
4. Garnish: Top with extra parmesan cheese, cracked pepper, or croutons.
Spray pan release on the tots before baking for extra crispy edges.

Toss the salad gently to prevent the tots from breaking apart.

Store leftover crispy tater Caesar salad in a covered container in the refrigerator for up to 3 days.

Refresh the salad by removing any wilted lettuce leaves and draining, if necessary. Add fresh romaine, parmesan cheese, and dressing if desired.
More Hearty Salads to Try

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Crispy Tater Caesar Salad

This viral recipe features crispy tater tots tossed with chicken, lettuce, parmesan, bacon, and a tangy Caesar salad dressing.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

Spread the tater tots evenly on both pans in a single layer and bake for 25 minutes, stirring halfway through.

While the tots bake, pat the chicken dry and rub both sides with oil and blackened seasoning.

Let the tots cool for 2 minutes before gently smashing them with the bottom of a cup or spatula. Sprinkle 2 tablespoons of Parmesan cheese overtop the tots.

On one of the pans, move the tots to one side and add the chicken to the other side. Bake for 15 minutes or until the chicken is cooked through and the tots are crisp and golden. (see note)

In a large bowl, mix Caesar dressing, remaining parmesan cheese, green onions, celery, bacon, and cooled chopped chicken.

Gently fold in cooled smashed tots and romaine lettuce.

Garnish with extra Parmesan cheese and freshly cracked pepper. Drizzle additional caesar dressing over top if preferred.

If the chicken is done cooking and the tots aren’t crispy, transfer the chicken to a plate and continue to cook the tots.

You can use 2 cups of cooked or rotisserie chicken instead of cooking from raw.

Make sure tots and chicken are both fully cooled to keep the salad crisp and creamy.

This salad can be made ahead and served chilled.

Refrigerate leftovers up to 3 days. Remove wilted lettuce and add fresh.

Calories: 539 | Carbohydrates: 37g | Protein: 20g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1359mg | Potassium: 653mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 2mg

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

Course Chicken, Dinner, Lunch, Main Course, Salad

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.
Holly Nilsson

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August 16, 2025
Shrimp Alfredo
If you’re looking for an easy weeknight dinner that comes together quickly, this is a dinner winner!

This shrimp Alfredo recipe has fettuccine noodles tossed in a homemade Alfredo sauce with tender, buttery garlic shrimp and it’s on the table in about 30 minutes.
You can make it from scratch in about 30 minutes.

The sauce is rich and made from scratch with just a few ingredients.

Perfectly seasoned shrimp cooks quickly and has great flavor.

This recipe is versatile; add asparagus, broccoli, or other veggies.

Skip the hefty bill—it’s restaurant quality made at home.
What You’ll Need To Make Shrimp Alfredo

Shrimp: Use medium (41-50) or large (31-40) whole shrimp for this recipe. Buying peeled and deveined with the tail off saves time. You can choose tail on or off—tail off is easier to eat, but I love the presentation of tail on. If using precooked shrimp, add in Step 6 and cook until just warmed through.

Cream: Heavy cream is used in this recipe for the signature flavor and texture of an alfredo sauce—and it thickens beautifully.

Butter: I use salted butter; if using unsalted, you may need to add extra salt to the sauce.

Cheese: Cheese adds a lot of flavor to this recipe. I use fresh Parmesan and grate it myself for the smoothest sauce. You can use pre-shredded cheese—the sauce will still be delicious but not quite as smooth.

Pasta: A classic Alfredo sauce pairs well with fettuccine, but other shapes like linguine or spaghetti are great options, too.

Ingredient Swaps and Variations
- For a new flavor, change the seasoning on the shrimp to Cajun or Greek seasoning.
- Fresh shrimp can be replaced with canned, drained crab or small canned shrimp.
- Swap the shrimp for chicken (adjust cooking time as needed).
- Add steamed broccoli, cooked spinach, or roasted asparagus for a pop of freshness.
How to Make Shrimp Alfredo
1. Cook fettuccine to al dente, reserving 1/2 cup of pasta water.
2. Saute the shrimp in a large skillet and remove it from the pan.
3. Make the Alfredo sauce (recipe below). Remove from heat.
4. Stir in shrimp. Toss with fettuccine and garnish with parsley.
Storing Shrimp Alfredo

If you plan on storing leftovers, I’d suggest keeping the sauce separate. Reheat alfredo sauce over low heat on the stove while whisking. It will separate slightly, but continue whisking, and the sauce will come back together and be just as good as new.

If you’ve mixed the pasta and sauce and have leftovers, they’ll keep up to 3 days. Add a bit of milk and reheat in the microwave on 50% power, stirring occasionally. The sauce may separate a bit.

Shrimp Alfredo can be made ahead and frozen for up to one month without the pasta. Thaw overnight in the refrigerator and reheat as directed.

What to Serve With Shrimp Alfredo…

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Shrimp Alfredo

This shrimp Alfredo recipe makes tender and sweet shrimp coated in a creamy sauce and served over hearty fettucini noodles.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.

While pasta is boiling, heat 1 tablespoon butter and olive oil in a saucepan over medium-high heat.

Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 2 minutes per side. Remove from the pan and set aside.

In the same pan, bring remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.

Stir in parmesan cheese and a pinch of nutmeg.

Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.

Garnish with fresh parsley and additional parmesan.

How much is a pinch? It’s just a very teeny tiny bit; pinch a little bit from the spice jar (less than 1/8 teaspoon) and add it to the sauce. Be sure not to add to much!
Do not rinse (or oil) the pasta; the starches on the pasta help the sauce stick to it.
Be sure not to boil or simmer the cheese as it can separate at a high heat.
Remove the sauce from the stove before adding the shrimp and shrimp juices. This will help keep it from overcooking.
Leftovers can be stored in the refrigerator for up to 3 days.

Calories: 991 | Carbohydrates: 65g | Protein: 40g | Fat: 64g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 1134mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2191IU | Vitamin C: 3mg | Calcium: 595mg | Iron: 2mg

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

Course Dinner, Entree, Main Course, Pasta, 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.
Holly Nilsson

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October 14, 2024
Sheet Pan Chicken and Vegetables
Busy weeknights call for a quick sheet pan dinner.

Tender chicken breast pieces are baked with veggies and then broiled with a sprinkle of crispy parmesan cheese.
One baking sheet is all you need to get perfectly roasted chicken and veggies, and cleanup is a cinch.

Chicken sheet pan dinners are wholesome, healthy, and easy to customize.

Great for big families and big feasts. Serve with noodles and a simple salad, and let everyone help themselves.

Serve all week long as workday lunches and reheat and eat dinners.
Ingredients and Variations

Chicken: Chicken breasts, chicken thighs, or even chicken drumsticks can be used in a sheet pan dinner. For extra flavor toss in some slices of summer sausage too.

Vegetables: Potatoes, peas, and fresh or frozen mixed veggies are perfect in a sheet pan dinner. Mushrooms, halved Brussels sprouts, corn cobs cut into bite-size pieces, thick coins of zucchini, asparagus, and chunks of red onion and red bell peppers will all caramelize nicely and bring on new flavors.

Seasoning: Homemade seasoned salt and Italian seasoning are quick and easy to make and the ingredients can be adjusted to suit your preference. Or toss chicken and veggies in a zesty Adobo blend and serve with warm tortillas and wedges of lime.

Variations: This recipe is perfect for using what you’ve got! Mix up the proteins and use salmon or shrimp for an old-fashioned shrimp boil, or use leftover beef or pork.

How to Make a Sheet Pan Dinner
1. Season potatoes and bake them on a baking sheet.
2. Toss vegetables (except peas) and chicken in with seasoning and oil.
3. Roast chicken and vegetables with the potatoes (recipe below).
4. Add thawed peas. Sprinkle with parmesan cheese and broil.
Holly’s Best Tips and Tricks
- Prep the pan with parchment paper for faster cleanup.
- Don’t crowd the pan. If necessary, use two sheet pans
- Chop potatoes, carrots, and squash into uniform sizes so they cook evenly.
- Starchy veggies like potatoes, squash, and carrots need to be cooked a little first, but you can prep the rest of the dish ahead.
- Keep leftovers in a covered container in the refrigerator for up to 4 days.
More Easy Sheet Pan Meals

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Sheet Pan Chicken and Vegetables

For a one-pan easy-to-make meal, try this sheet-pan dinner recipe!

Prep Time 13 minutes

Cook Time 36 minutes

Total Time 49 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°F.

Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.

Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.

Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.

Lemon pepper can be salty. Taste your seasoning and if it doesn’t have enough salt, add additional salt to the mixture.
For the vegetables choose any of the following:
zucchini sliced ½-inch thick, sliced bell pepper, cherry tomatoes, snap peas, asparagus spears cut in thirds.
If the asparagus is thin, add for the last 10 minutes of cooking time.
Leftovers will keep in the refrigerator for up to 4 days.

Calories: 469 | Carbohydrates: 44g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 669mg | Potassium: 1240mg | Fiber: 11g | Sugar: 2g | Vitamin A: 9657IU | Vitamin C: 45mg | Calcium: 136mg | Iron: 3mg

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

Course 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.
Holly Nilsson

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September 27, 2024
Chicken Broccoli Rice Casserole
This chicken broccoli rice casserole is a comfort food classic.

Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.

It’s a quick stovetop casserole with a homemade sauce.

Enjoy it for meals or lunches all week long.
What You’ll Need for this Casserole

Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.

Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.

Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.

Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.

Variations
- Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
How to Make Chicken Broccoli Rice Casserole
1. Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
2. Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
3. Top with cheddar and breadcrumbs and bake (recipe below).
Leftovers?
- Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
- Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
- You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.
Cozy Casseroles

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Chicken Broccoli Rice Casserole

Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 375°F.

In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.

Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.

Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.

Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.

Top casserole with cheddar and breadcrumbs (if using).

Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes.

If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.

Serving: 1.74cups | Calories: 428 | Carbohydrates: 26g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg

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

Course Casserole, Chicken, Dinner, Entree

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.
Holly Nilsson

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September 19, 2024
Chicken Bacon Ranch Casserole
Chicken bacon ranch casserole is the ultimate in cozy comfort food!

Cooked chicken, crispy bacon, pasta, and loads of melty cheese are baked in a creamy ranch sauce.

This hearty casserole goes from the oven to the table in minutes.
Simple, filling, and delicious, chicken bacon ranch casserole is a kid-friendly dinner.

You can prep it ahead and pop it in the oven when you’re ready, making dinnertime stress-free.

Guests love this ranch chicken bacon casserole! Keep it in a crockpot and let guests help themselves.
What You’ll Need

Chicken: I use rotisserie chicken or leftover chicken breasts, but any kind of cooked chicken can be used.

Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.

Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.

Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.

Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.

Variations

Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.

How to Make Chicken Bacon Ranch Casserole
1. Cook bacon until crisp (recipe below).
2. Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
3. Toss the sauce with pasta and transfer to a baking dish.
4. Top with cheese and bacon and bake until bubbly.
Storing and Reheating
- Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
- Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Sides for Chicken Bacon Ranch Casserole

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Chicken Bacon Ranch Casserole

Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.

Prep Time 10 minutes

Cook Time 37 minutes

Total Time 47 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 375°F. Grease a 9×13 baking dish.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.

Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).

Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.

Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.

Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.

Replace the ranch seasoning mix with the following:

1 tablespoon dried parsley

½ teaspoon dried dill

½ tablespoon onion powder

¾ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon dried chives

Calories: 610 | Carbohydrates: 33g | Protein: 32g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 727mg | Potassium: 345mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1109IU | Vitamin C: 0.2mg | Calcium: 361mg | Iron: 1mg

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

Course Casserole, Chicken, Dinner, Entree, 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.
Holly Nilsson

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September 17, 2024
Crock Pot Chicken Alfredo
Set it and forget it—Crock Pot Chicken Alfredo is a mid-week dinner winner.

Seasoned chicken breasts are slow-cooked in an easy, homemade Alfredo sauce with loads of pasta and parmesan cheese.
Slow Cooker Chicken Alfredo is as delicious and simple!

It’s made with raw chicken breasts so it’s easy to prepare.

The crockpot does all of the work, this meal feels effortless.

This crowd-pleasing dish saves time, money, and clean up.

Add some garlic breadsticks and a crisp salad, and let everyone help themselves.
Ingredients for Crock Pot Alfredo

Chicken: I love that the chicken goes in raw so there is no need to precook. Use boneless, skinless breasts about 5 to 6oz each. If they’re larger, cut them in half. Chicken thighs also work in this recipe.

Pasta: Use your favorite noodles; I love medium-sized pasta, so the sauce can cling. Penne, fettuccine, bowtie, ziti, or larger shells are great options.

Sauce: The sauce isn’t a traditional Alfredo sauce, but it is designed to stand up in the slow cooker. Use a block of cream cheese and half and half for a creamy texture, and add chicken broth for flavor and to help cook the pasta.

Seasonings: Basic seasonings like garlic and onion powder add savory flavor to this crockpot Alfredo recipe.

Variations
- Add your favorite veggies with the pasta in Step 5—sliced mushrooms, broccoli florets, asparagus, or green peas are great.
- If adding fresh spinach or diced tomatoes, add them just before serving as they only need a few minutes.
- Switch up the flavor vibe and make a Cajun chicken Alfredo using homemade Cajun seasoning or add Italian seasoning or your favorite herbs.
How to Make Crock Pot Chicken Alfredo
1. Place seasoned chicken on the bottom of a crock pot.
2. Top with cubes of cream cheese, half and half, and broth and cook (recipe below).
3. Transfer chicken to a bowl and whisk sauce. Add pasta and cook until tender.
4. Shred chicken and return to crock pot with cheese, butter, and nutmeg.
Holly’s Pro Tips
- Chicken breasts can range in size from 5oz to 10oz. If they’re really large, cut them in half before adding them to the slow cooker.
- Slow cookers can vary so check the chicken early to ensure it doesn’t overcook.
- Once you add the pasta, stir it right away so it doesn’t stick together.
- Herbs like fresh parsley or basil are a delicious garnish along with freshly grated Parmesan cheese.
- Crockpot liners will save on cleanup time.
Storing and Reheating Chicken Alfredo

Keep leftover crock pot chicken Alfredo in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a little milk mixed in to loosen the sauce. Freeze without the pasta in zippered bags for up to a month. Thaw and reheat and serve over fresh pasta, rice, or mashed potatoes.

Easy Crockpot Dinners

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Crock Pot Chicken Alfredo

Crock Pot Chicken Alfredo combines tender chicken, cream cheese, and penne pasta in a rich, creamy sauce.

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

Cook ModePrevent your screen from going dark

Place the chicken in the bottom of a 6qt slow cooker. Season with garlic powder, onion powder, and salt.

Top with the cubes of cream cheese. In a small bowl, combine cream and broth and pour over the chicken.

Cook on high for 2 hours or on low for 3 to 4 hours or until chicken is cooked through and reaches an internal temperature of 165°F.

Transfer the chicken to a bowl and cover to keep warm. Optional: Use a hand blender to mix the liquid remaining in the slow cooker for a smoother sauce.

Add the penne to the slow cooker, cover, and cook until tender, about 20 to 25 minutes more.

While the penne is cooking, use two forks to shred the chicken. Add the chicken, along with any juices, parmesan cheese, butter, and nutmeg to the slow cooker.

Stir to combine, taste, and season with additional salt and pepper.

*Cook the pasta just until softened (al dente), as it will continue to cook while it rests.
To thicken the sauce further, let it rest uncovered for a few minutes. To thin the sauce, add additional broth or water if needed.

Calories: 666 | Carbohydrates: 49g | Protein: 41g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 788mg | Potassium: 741mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 1mg

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

Course Chicken, Dinner, Entree, Main Course, Slow Cooker

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.
Holly Nilsson

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September 15, 2024
Chicken Francese
This recipe for Chicken Francese is as elegant as it is easy to make.

Chicken cutlets are lightly breaded and fried and then simmered in a savory lemon wine sauce.

What is Chicken Francese?

This classic Italian-American recipe (also known as Chicken Francaise) is made with tender chicken cutlets fried in a crispy breading served with a buttery white wine lemon sauce. If you like chicken piccata, you’ll love this dish too!
It’s an easy one-skillet dish that goes from the stovetop to the table in minutes, including the sauce!

You’ll find it’s surprisingly easy to make and can be served over pasta, rice, or mashed potatoes.

Double up the recipe and enjoy it all week long for dinners and lunches!
What You’ll Need For Chicken Francese…

Chicken: I use chicken cutlets or boneless skinless chicken breasts in this recipe. Chicken thighs are a great option as well.

Breading: This basic breading has lemon juice and parmesan cheese. Feel free to use a gluten-free flour blend or crushed pork rinds for a low-carb coating.

Sauce: For the best flavor, zest and squeeze lemon juice from fresh lemons. Grate parmesan yourself since pre-shredded parmesan has anti-caking agents that prevent it from melting. White wine balances out all the flavors for a perfectly savory sauce.

Variations
- Add spinach, sliced mushrooms, capers, or sundried tomatoes to the sauce in Step 9.
- Fresh herbs like oregano, thyme, rosemary, or basil will add an aromatic and elegant touch to Chicken Francese.
- White wine can be replaced with extra chicken broth if that’s all you have.
How to Make Chicken Francaise
1. Prepare the lemons and combine zest and flour.
2. Whisk egg, lemon juice, seasonings, and parmesan.
3. Dredge chicken pieces in both mixtures, pan fry, (recipe below), and transfer to a plate.
4. Cook lemon slices and transfer to the plate with chicken.
5. Cook garlic and flour, whisk in wine, broth, and lemon.
6. Return chicken and lemon slices to the skillet and simmer.
What to Serve with Chicken Francese

Simple entrees call for simple sides. Roasted asparagus or butternut squash and some fluffy dinner rolls are perfect for soaking up all that tasty sauce!

Storing Chicken Francese
- Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat chicken and sauce in the microwave or stovetop on medium-low heat.
- Enjoy leftover Chicken Francese hot or added to a cold chicken salad. Or slice and top onto a Caesar salad.
- Freeze cooled chicken separately from the sauce in quart-sized zippered bags for up to one month and thaw overnight in the refrigerator before reheating.
Delicious Italian-Inspired Recipes

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Chicken Francese

Chicken Francese is a one-skillet entree featuring crispy breaded chicken cutlets simmered in a lemon white wine sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

If using chicken breasts, cut each chicken breast in half crosswise to form 4 thinner breasts. Pound chicken to ¼-inch thickness.

Zest 1 teaspoon of lemon zest. Slice half of one of the lemons into ¼-inch slices. Juice the remaining lemon to make 4 tablespoons lemon juice.

On a shallow plate, whisk lemon zest and flour.

In a medium bowl, whisk the egg, 2 tablespoons of lemon juice, salt and black pepper. Stir in the parmesan cheese.

Dredge the chicken in the flour mixture and then dip into the egg mixture (reserve leftover flour mixture for the sauce).

Heat the olive oil in a medium skillet over medium-high heat. Add the chicken to the skillet, in batches if needed, and brown for 3 minutes per side or until the chicken is cooked through. Transfer to a plate.

For the sauce, add the butter to the skillet and add the lemon slices. Cook over medium-high heat until the slices begin to brown, about 3 minutes. Transfer to the plate with the chicken.

Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds. Add 2 tablespoons of the flour mixture and cook for 1 minute more.

Gradually add the wine, broth, and 2 tablespoons lemon juice (more to taste) and let simmer for 4 to 5 minutes or until slightly thickened. Taste and season with salt and pepper.

Add the lemon slices and chicken breasts, along with juices, back to the skillet and let simmer 1 minute more to heat the chicken through.

Store leftovers in a covered container in the fridge for up to 4 days. Reheat chicken and sauce in the microwave or on the stovetop over medium-low heat.
Freeze chicken separately from the sauce in zip-top bags for up to one month. Thaw in the fridge overnight before reheating.

Calories: 443 | Carbohydrates: 16g | Protein: 42g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 880mg | Potassium: 790mg | Fiber: 2g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 2mg

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

Course Chicken, Dinner, Entree, Main Course

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.
Holly Nilsson

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September 4, 2024
Cajun Shrimp Pasta
This easy one-pot wonder is on the table in less than 30 minutes from start to finish!

Cajun Shrimp Pasta has cajun spiced shrimp, bell peppers, and onions in a super simple creamy tomato sauce!
Cajun shrimp pasta is a 30-minute meal.

It uses simple ingredients and a few spices, and it’s packed with flavor

The sauce is really easy to make and so delicious.

It’s versatile; add extra veggies or swap the shrimp for chicken or sausage.
What You’ll Need To Make Cajun Shrimp Pasta
- Shrimp: Shrimp is the star of this recipe. Choose medium to large frozen or fresh shrimp that have been peeled and deveined with tails off. Thaw frozen shrimp before cooking.
- Sausage: Any variety of smoked sausage works. If using a large sausage, cut the rounds into half moons.
- Pasta: Penne pasta is the perfect pasta for the Cajun sauce to cling to, but fusilli, rotini, or other medium pasta shapes or even fettuccine.
- Vegetables: Colorful bell peppers give the dish some flair. Onions add flavor.
- Pasta Sauce: This simple sauce combines crushed tomatoes and heavy whipping cream with seasonings. A small can of drained diced diced tomatoes can also be added.
Favorite Cajun Seasoning Andy Roo’s. It’s packed with flavor and is less salty than most brands (and it’s made in Louisana).

If you don’t have Andy Roo’s, I’d suggest homemade cajun seasoning. If using a store-bought brand, taste it first, as some brands can be quite salty and oversalt the dish.

Variations
- For extra heat, add a pinch of cayenne pepper or red pepper flakes.
- Other vegetables, such as mushrooms, can be added.
How to Make Cajun Shrimp Pasta

Cajun Shrimp Pasta is one of those quick-to-make meals that delivers bold flavor.
1. Toss shrimp with Cajun Seasoning and garlic powder. Cook until pink.
2. In a Dutch oven or deep skillet, cook onion, peppers, and sausage.
3. Once softened, add crushed tomatoes, cream, and cajun seasoning. Simmer for a few minutes to thicken.
4. Stir in shrimp, pasta, and Parmesan cheese.
Serve with salad and garlic bread.

Tips For a Perfect Pasta Dish
- Choose medium shrimp that are peeled and deveined to make this dish easy to prepare.
- If peeling shrimp at home, cut across the top of the back to the tail. Pull the shell away from the shrimp by grabbing the legs. Pull toward the tail, and the entire shell, legs, and tail should come off easily.
- Use bacon grease or butter in place of oil if desired.
- Cook the pasta just to al dente (firm), and be sure to salt the water.
Leftovers
- Store leftover Cajun Shrimp Pasta in a tightly covered container in the refrigerator for up to 3 days.
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Cajun Shrimp Pasta

Cajun Shrimp Pasta is a flavor-packed 30-minute meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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In a medium bowl, toss shrimp with 1 tablespoon of Cajun seasoning and garlic powder.

In a Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side. Transfer to a bowl and set aside.

While shrimp is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (firm). Drain well but do not rinse.

Add the remaining 1 tablespoon oil to the skillet and cook until the onion begins to soften, about 2-3 minutes. Add peppers and sausage if using, and cook for an additional 3 minutes.

Stir in the crushed tomatoes, heavy cream, and remaining cajun seasoning. Simmer uncovered for 3 to 4 minutes or until slightly thickened.

Add pasta, parmesan cheese, and shrimp with any juices. Stir until heated through, and the cheese is melted. Season with salt & pepper to taste.

Fresh parsley can be added for garnish.

Calories: 575 | Carbohydrates: 40g | Protein: 30g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 275mg | Sodium: 1105mg | Potassium: 602mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3160IU | Vitamin C: 61mg | Calcium: 245mg | Iron: 4mg

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

Course Dinner, Entree, Main Course, Pasta, 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.
Holly Nilsson

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August 30, 2024
Ground Beef Casserole
This ground beef casserole is both easy and delicious.

Seasoned meat, sauce, noodles, and three kinds of cheese are layered in a casserole dish and baked until bubbly!

It’s perfect to prep ahead, and it reheats and freezes well!
It’s budget-friendly and a great way to stretch a pound of ground beef!

My easy, cheesy recipe has lots of flavor and it’s easy to make.

This ground beef casserole recipe is versatile; add your favorite vegetables or even beans.

Prep ahead and bake before serving. Just like chili or meatloaf, it’s just as good (or even better) the next day!
Ingredients for Ground Beef Casserole

Almost lasagna-like in flavor, this family favorite uses ingredients you likely have on hand.
- Meat: I use lean ground beef, but you can also use Italian sausage or ground turkey.
- Pasta: Choose hearty noodles with twists or ridges to grab the sauce.
- Sauce: Use your fave pasta sauce (I love this brand) with a can of whole tomatoes. You can also use canned diced tomatoes, but I find whole tomatoes have a better consistency.
- Cheese: I combine use cottage cheese and sour cream for a double dose of creamy goodness. Replace the cottage cheese with ricotta cheese. Parmesan and mozzarella add flavor. You can add any cheese blend or even cheddar cheese in place.
Variations
- Add almost any veggie you’d like to the sauce (try zucchini or bell peppers). Add it to the skillet once the meat has browned and cook until tender before adding the sauce ingredients.
- Egg noodles work well in this recipe, too.
How to Make Ground Beef Casserole

This pasta bake is easy to make.
1. Brown Beef: In a large skillet, brown ground beef, onion, & garlic.
2. Prep Sauce: Add whole tomatoes, pasta sauce, and seasonings and simmer until thickened.
3. Prep Cheese Layer: Combine sour cream, cottage cheese, egg, basil, remaining parsley, and parmesan.
4. Bake: Layer the pasta, cheese mixture, and ground beef mixture in a baking dish. Top with cheese and bake until bubbly.
Serve this pasta casserole with a big piece of cornbread or crusty bread for sopping up any sauce.

Storing Leftovers

Keep leftover ground beef casserole covered in the fridge for up to 4 days (if it lasts that long)! Reheat in the microwave (or oven) for meals throughout the week.

Freeze the entire casserole before or after baking. Wrap it tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. If the casserole is cold fr the fridge, you may need to add extra cooking time.

More Ground Beef Casserole Recipes

Casseroles are truly the ultimate comfort food and these easy casserole recipes will hit the spot!

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Ground Beef Casserole

This homemade casserole is loaded with ground beef, pasta, and 3 different kinds of cheese in a flavorful tomato sauce.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

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Cook beef, onion, and garlic in a large deeps skillet until no pink remains. Drain fat.

Break up the canned tomatoes with your hands. Add (including the juices) to the ground beef along with pasta sauce, sugar, and Italian seasoning.

Simmer until thickened, about 15 minutes. Stir in half of the parsley, taste, and season with salt & pepper.

Meanwhile, preheat the oven to 375°F.

Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain, do not rinse.

Mix sour cream, cottage cheese, egg, basil, remaining parsley, and grated parmesan cheese in a small bowl.

Add a thin layer of sauce to the bottom of a 9×13 pan.

Layer half of the pasta, top with all sour cream mixture, the remaining pasta and the meat sauce.

Top with mozzarella cheese and cover.

Bake 15 minutes. Uncover and bake an additional 10-15 minutes or until golden and bubbly. Rest 5 minutes before serving.

Keep leftover ground beef casserole covered in the refrigerator for up to 5 days.

Calories: 419 | Carbohydrates: 43g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 672mg | Potassium: 750mg | Fiber: 4g | Sugar: 8g | Vitamin A: 758IU | Vitamin C: 15mg | Calcium: 224mg | Iron: 4mg

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

Course Beef, Casserole, Entree, 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.
Holly Nilsson

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August 29, 2024
Ravioli Lasagna
This recipe for Ravioli Lasagna lets you come home to everyone’s favorite set-it-and-forget-it meal.

Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
It’s so delicious that it’s featured in my cookbook (you can order a copy here)!

This recipe can be quickly prepped before an outing and it’s ready to enjoy when you come home.

It’s super convenient! There is no need to pre-cook lasagna noodles, and no layering is required.

It uses fewer ingredients but the flavor you love from a traditional lasagna cheesy, meaty lasagna recipe.
What You Need For Ravioli Lasagna

Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great.

Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance.

Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce.

Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!

Variations
- Use half beef and half Italian sausage for even more flavor.
- Add vegetables like bell peppers, sliced mushrooms, or zucchini to the meat sauce. Ensure they cook in the skillet so the sauce isn’t watery.
- Tortellini can be substituted for the ravioli.
- Garnish herbs like fresh basil or parsley.
How to Make Slow Cooker Lasagna
1. Brown beef, add the sauce and simmer a few minutes to thicken.
2. Add the meat/sauce mixture, ravioli, and cheese to a crock pot (recipe below).
3. Top with cheese. Rest uncovered before serving.
Serve with garlic toast and a fresh green salad.

Did you know you can get crisp edges and browned cheese in a slow cooker?

Rest paper towel over the top of the slow cooker without allowing it to touch the cheese. This will absorb moisture and result in more browning on the edges.

Storing and Reheating
- This easy crockpot lasagna recipe can be kept in an airtight container in the refrigerator for up to 4 days. Top portions with extra mozzarella and parmesan before reheating.
- Freeze leftovers in freezer-safe containers for up to one month. Reheat in the microwave or stovetop until heated through.
- Or reheat and serve crowd-pleasing ravioli lasagna straight from the crock pot. Serve with a basket of garlic bread for soaking up all that savory sauce.
More Quick Prep Crock Pot Recipes

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Ravioli Lasagna

This Ravioli Lasagna recipe is easy to make with a zesty meat sauce, frozen cheese ravioli, and loads of cheese.

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Resting Time 15 minutes

Total Time 3 hours 50 minutes

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In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.

Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.

Spray the inside of a 6 qt crock pot with cooking spray.

Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.

To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn’t touch the cheese.

Cover and cook on low for 3 to 4 hours.

Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.

Pasta Sauce: It’s okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
Ravioli: Cheese and spinach ravioli are also great in this recipe. Optionally, you can add 5 oz of fresh chopped baby spinach to the layers.
Paper towel: Adding paper towel to the top of the slow cooker is optional; however it absorbs moisture, creating more crispy browned bits on the edges.
Check it early: Slow cookers can vary, check the lasagna early to ensure it doesn’t overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
To bake ravioli lasagna: Add 1 cup of sauce to a greased 9×13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F covered for 30 minutes. Uncover and bake for an additional 15 minutes.

Calories: 527 | Carbohydrates: 46g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1331mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 12mg

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

Course Beef, Dinner, Main Course, Pasta, Slow Cooker

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.
Holly Nilsson

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August 26, 2024
Italian Chicken
Italian chicken is a fast and flavorful one-pan dinner.

Chicken breasts and potatoes are tossed in a flavorful Italian seasoning and roasted alongside veggies for a full meal on just one pan.

Savory and super easy, you’ll be making this dish on repeat!
Easy Preparation: Simple steps and minimal prep make it easy to follow.

One-Pan Meal: Everything cooks together on a single baking sheet, making cleanup a breeze!

Healthy Ingredients: Includes lots of vegetables like zucchini, cherry tomatoes, and red peppers.

Delicious: Most importantly, this meal is delicious.
What You’ll Need For Italian Chicken

Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can also substitute with chicken thighs or drumsticks.

Potatoes: I use baby potatoes cut in half. You can also use larger potatoes cut into 1-inch chunks. There is no need to peel the tomatoes.

Vegetables: Zucchini, cherry tomatoes, and red peppers add color and flavor. Feel free to add other veggies like sliced mushrooms or broccoli.

Marinade: A mix of Dijon mustard, red wine vinegar, and Italian dressing mix creates a flavorful marinade.

Seasonings: Olive oil, Parmesan, salt, and pepper give the dish so much flavor!

Variations
- Replace the chicken with Italian sausage, shrimp, or pork tenderloin.
- Add different herbs and seasonings like fresh parsley, oregano, basil, or thyme.
How to Make Italian Chicken
1. Season: Toss the chicken with the marinade. Season the potatoes per the recipe below.
2. Bake: Add the chicken and potatoes to a sheet pan and bake for 15 minutes.
3. Add veggies: Season the veggies and add to the baking sheet. Bake until tender.
Storing Leftovers
- Keep leftover Italian chicken in an airtight container and store it in the fridge for up to 3-4 days.
- Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
Sheet Pan Favorites

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Italian Chicken

Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.

Prep Time 20 minutes

Cook Time 40 minutes

Rest Time 5 minutes

Total Time 1 hour 5 minutes

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Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.

In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and dijon. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.

Cut potatoes in half. Toss with 1 tablespoon oil, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.

Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.

Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.

Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.

Rest the chicken for 5 minutes before slicing.

Leftover Italian chicken can be stored in the fridge in an airtight container for up to 4 days.

Calories: 400 | Carbohydrates: 31g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1010mg | Potassium: 1281mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1448IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 2mg

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

Course Chicken, Dinner, Entree, 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.
Holly Nilsson

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August 25, 2024
Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad is a complete meal in one bowl! Perfect for summer or meal prep.

Tender pasta, chicken, croutons, bacon, and romaine lettuce are all tossed in a quick and creamy Caesar dressing.

Serve with lemon wedge for a new family favorite.
This is a full meal in just one bowl and it’s crazy good!

It’s perfect for meal prep, as a summer dinner, or for lunch.

Adding pasta turns a chicken Caesar salad into a hearty meal that will keep you satisfied.

The dressing is super delicious and easy to make.

Skip the chicken to serve as a side dish or swap it for grilled shrimp to change it up.
What You’ll Need For Caesar Pasta Salad

Lettuce: I use romaine lettuce for this recipe, but you can also use chopped kale. You’ll need a sturdy lettuce that can hold up to the dressing and the pasta so a greens mix is not the best option.

Pasta: Choose a medium shaped pasta with curves or holes to grab the dressing. Penne, fusilli, bowtie, and rotini pasta are all great options.

Chicken: I like using chicken breasts or thighs in this recipe and adding cajun seasoning for extra flavor.

Dressing: This easy dressing is made with ingredients likely already in the fridge. Worcestershire sauce has lots of flavor, if possible, fresh lemon is recommended for the flavors of a traditional Caesar salad dressing.

Croutons: You can buy croutons but I like to make my own, they’re so easy!

Variations: Bacon, shredded cheddar, sliced kalamata olives, or sundried tomatoes.
Short on time? I’ve got you covered!

Use rotisserie chicken or any leftover cooked chicken.

Replace the homemade dressing with a purchased bottle of Caesar dressing to make it extra quick.

Skip the washing and chopping altogether and use a Caesar salad kit from the store. Add extra dressing if needed—a squeeze of fresh lemon makes it taste fresh and homemade!

Use real bacon bits in place of bacon. If using bacon bits, I microwave them for a few minutes to make them crisp.
Do you HAVE to add anchovy paste?

NOPE! If it’s not your jam, skip the anchovy or add some chopped or slightly mashed capers in place.

But I do recommend giving it a try! It adds a unique umami to the recipe and lasts a long time. I don’t love anything really ‘fishy,’ so I just add a little. It does add a special flavor to the dressing!

How to Make Chicken Caesar Pasta Salad

This Caesar pasta salad is a full meal deal.
1. Make Caesar dressing and refrigerate (recipe below).
2. Cook noodles to al dente. Drain, rinse, and set aside.
3. Season and grill chicken breasts. Once cool, chop or slice as desired.
4. Combine all ingredients in a large bowl and toss with dressing. Serve immediately.
More Caesar Salad Inspiration

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Chicken Caesar Pasta Salad

This chicken Caesar pasta salad is loaded with the creamy richness of Caesar salad combined with juicy chicken and soft pasta.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

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To make the dressing, in a medium bowl, whisk mayonnaise, Greek yogurt, Parmesan, lemon juice, garlic, anchovy paste, dijon mustard, Worcestershire sauce, salt, and pepper. Refrigerate.

To make the salad, cook the pasta al dente in salted water according to the package directions. Drain well and rinse under cold water to stop it from cooking.

Preheat the grill to medium heat.

Pound the chicken breasts to ½-inch thick. Rub the chicken breasts with olive oil and season with cajun seasoning or salt and pepper taste.

Grill over medium heat 5-6 minutes per side or until juices run clear and the chicken reaches an internal temperature of 165°F. Cool completely and then chop into bite size picess.

In a large salad bowl, combine pasta, chicken, romaine, croutons, parmesan cheese, and bacon. Add the dressing a bit at a time and toss well to coat, you may not need all of the dressing.

Serve immediately lemon wedges.

To make ahead, combine all ingredients in the salad bowl except for the romaine lettuce. Dress the pasta salad generously, as the pasta will absorb the dressing as it rests. Toss in the lettuce before serving.
Dressing:

Prepare the dressing first so the flavors can blend. I often double the dressing to have Caesar salad later in the week too.

Homemade dressing can be replaced with bottled dressing.

To make this meal a side dish, leave out the chicken.

Calories: 537 | Carbohydrates: 38g | Protein: 27g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 706mg | Potassium: 503mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3194IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 2mg

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

Course Main Course, Pasta, Salad, 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.
Holly Nilsson

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August 4, 2024
Spaghetti Carbonara
Creamy, delicious, and incredibly easy!

Spaghetti carbonara combines crispy pancetta, parmesan cheese, and a creamy sauce made from simple ingredients you likely have on hand.
The sauce is so rich and creamy and this pasta has lots of flavor.

Carbonara is made with pancetta or bacon—and you likely have the rest of the ingredients on hand.

This recipe is quick enough to make for a weeknight meal.

It’s a simple technique that creates a restaurant-worthy dish at home.
Ingredients for Carbonara

Meat: In Italy, guanciale, which is cured pork jowl or pork cheek, is typically used for pasta carbonara, but it’s hard to find where I live so I use pancetta in place for a smoky salty flavor. If you don’t have pancetta, use bacon in place.

Cheese: While it’s common to use parmesan cheese in North America, traditionally, a spaghetti carbonara recipe is made with pecorino romano cheese. Either works well, I use parmesan as I always have it on hand.

Eggs: Eggs add richness to the sauce and create a creamy (a traditional carbonara sauce does not contain cream). I use whole eggs in this recipe.

Pasta: Any long pasta works well in this recipe; I use spaghetti for a classic spaghetti carbonara.

How to Make Spaghetti Carbonara
1. Prep Sauce: Whisk eggs, parmesan cheese, & black pepper in a bowl & set aside.
2. Boil Pasta: Cook pasta until it is ‘al dente’. Do not rinse the pasta.
3. Toss Together: Quickly add the egg mixture to the hot cooked pasta & toss to combine.
4. Top with a sprinkle of parmesan cheese and a little chopped parsley for garnish!
This pasta carbonara recipe has a creamy sauce with an egg base. The heat from the noodles cooks the eggs.

Ensure eggs are at room temperature and whisked before cooking the pasta.

Have all ingredients prepared, the pasta has to be hot to cook the egg. If it’s too hot, the sauce will not have a smooth consistency.

Remove the pan from the heat just before tossing the egg mixture with the hot pasta.

Reserve some pasta cooking water to adjust the consistency of the sauce.
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Spaghetti Carbonara

Spaghettini carbonara features pasta in a deliciously creamy parmesan sauce with savory pancetta.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.

In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.

Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.

Add the hot drained pasta to the skillet with the garlic, and toss to coat.

Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.

Add the pancetta or bacon, and toss until combined. Season with additional salt to taste.

Serve hot, garnished with parsley or additional parmesan cheese if desired.

Ensure eggs are at room temperature before beginning.

This dish comes together fast. Prepare all ingredients before beginning.

Cook the pasta until it is ‘al dente’ or firm.

Do not rinse the pasta, the starch helps the sauce cling.

Add a bit of pasta water if needed to create a creamy consistency.

Carbonara will keep in the refrigerator for 3-4 days. Because of the creamy sauce it is not recommended to freeze.

Calories: 437 | Carbohydrates: 57g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 395mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 227mg | Iron: 1.6mg

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

Course Main Course

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.
Holly Nilsson

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July 25, 2024
Zucchini Parmesan
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

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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

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Holly Nilsson

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July 24, 2024