Tag: rotisserie chicken

Cheesy Cream Cheese Chicken and Rice Casserole
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If you’re craving a creamy and indulgent chicken casserole, then this cheesy chicken and rice casserole is a must-try! Made with juicy chicken, fluffy rice and lots of cheese, it’s a family favorite!

Growing up my mom made, and still does make, the best casseroles. I don’t care that it’s 2025 and people are worried more about kale pureed into overnight oats, casseroles feel like home and I’m always a fan of an easy chicken and rice recipe for dinner. We call this one angel chicken casserole in our house and it’s based off of two recipes, the crockpot chicken and rice recipe and Mom’s famous Busy Day Casserole recipe.

Typical angel chicken is a creamy sauce with chicken served over angel hair pasta, but I decided to transform the flavorful saucy chicken into a casserole by combining it with rice. It is total comfort food and full of delicious homey flavors! It’s called “angel chicken” for a reason…it tastes like heaven!

Ingredients for Cheesy Chicken and Rice Casserole

If you have some leftover chicken or bought a rotisserie chicken at Costco but aren’t sure how to use it, this recipe is a great option. You only need a few pantry staples to make this hearty and irresistible casserole recipe:
- Cream Cheese: I recommend using full fat or possibly 1/3 less fat but avoid fat free for the best texture and flavor.
- Butter: adds richness and flavor
- Cooked Chicken: diced or shredded (I use rotisserie from Costco)
- Cooked Rice: I use 1/3 wild rice and the rest white rice.
- Cream of Chicken Soup: I use my homemade recipe, but feel free to use a can of condensed soup if you want.
  
  NOTE: You can swap for cream of mushroom soup or cream of celery soup if needed.
- Garlic: adds flavor
- Good Seasons Dry Italian Dressing Mix: You can find this at the grocery store on the salad dressing aisle next to the other salad dressing packets.
- Chicken Broth: helps keep the casserole moist as it bakes
- Colby Jack Cheese: Some goes in the casserole and the rest gets sprinkled on top for extra cheesiness.
- Salt and Pepper: adds flavor
- Fresh Parsley: Don’t skip this! This is a creamy, cheesy and rich dish and the parsley adds the tiniest bit of brightness I think the casserole needs.
The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to Make Chicken and Rice Casserole

Casseroles sometimes get a bad wrap, but this chicken rice casserole recipe will make a casserole lover out of anyone! I guarantee it! It’s so easy to make too. Here are the basic steps:
1. Prep: Preheat the oven to 350 degrees F and spray a 9×13” casserole dish with cooking spray.
2. Whisk: Add the cream cheese and butter in a small bowl and whisk together to combine.
3. Combine: In a large mixing bowl, add all the ingredients (saving half the cheese the fresh parsley for later) and stir until combined.
4. Bake: Transfer the chicken and rice mixture into the prepared casserole pan and top with the remaining shredded cheese. Spray a piece of aluminum foil with nonstick spray and cover the dish. Bake for 25 minutes, removing the foil halfway through baking.
5. Serve: Remove the oven and let the casserole sit for a few minutes. Sprinkle with the fresh parsley and serve!
All the instructions can also be found in the recipe card at the end of the post where you can print or save the recipe.

Variations

Casseroles are so easy to customize and this chicken casserole recipe is a great one to augment with vegetables or other add-ins. You could add peas, carrots, green beans, broccoli florets or mushrooms and it would be delicious!

You can also swap out the cheese for different cheeses. Swiss cheese, monterey jack or pepper jack would all be super tasty.

Tips for Making Angel Chicken Rice Casserole

Before you get started, make sure the chicken and rice are both cooked already. If you put the chicken in raw or the rice uncooked, neither will cook completely.

The butter and cream cheese both need to be at room temperature before adding them to the recipe so that they are smooth and creamy.

The Italian seasoning packet should be added to the recipe dry, just the powder. Do not make the Italian dressing before adding.

This is a great option for using up leftover chicken whether it’s grilled chicken or slow cooker whole chicken, any cooked chicken will work great! Chicken breasts and chicken thighs can both be used.

You can also use any rice you want. Brown rice, wild rice, white rice, etc. all will taste delicious! Just make sure it isn’t instant rice.

What to Serve with Chicken Casserole

I always like to balance out a rich and heavy casserole with a couple of light side dishes. A salad or vegetable side dish are both great options. Here are a few of our favorites:

Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator in an airtight container. They will keep for 4-5 days. This casserole is also a great freezer meal option. Let it cool completely and then place in a freezer-safe container. It will keep in the freezer for up to 3 months. You can also freeze it before baking, which I actually recommend, just don’t add the cheese on top until right before baking.

To reheat it, let it thaw in the fridge overnight and then reheat it in a baking dish covered with foil in the oven preheated to 300 degrees F for 10-15 minutes or until heated through. If you’re just reheating a single serving, I just zap it in the microwave. It makes delicious leftovers!

This creamy and delicious casserole is the perfect comfort food for any night of the week. Packed with tender chicken, fluffy rice, and gooey cheese, this angel chicken and rice casserole is sure to be a hit with the whole family.

Video for How to Make Cream Cheese Chicken and Rice Casserole

More Comforting Casseroles to Try:
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Preheat the oven to 350 degrees F and generously spray a 9×13” casserole dish with cooking spray.

Whisk the cream cheese and butter together until smooth.

8 ounces Cream Cheese, 1/2 Cup Butter

In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.

3 Cups Cooked Chicken, 3 Cups Cooked Rice, 1 ¼ Cup Cream of Chicken Soup, 3 Cloves Garlic, 0.7 ounce Good Seasons Dry Italian Dressing Mix, 1 Cup Chicken Broth, 2 ½ Cups Colby Jack Cheese, Salt and Pepper

Transfer the chicken and rice mixture into the prepared casserole dish.

Top with the remaining shredded cheese. Spray foil with nonstick spray and gently cover the dish.

Bake in the preheated oven for about 25 minutes, removing the foil halfway through baking.

Remove from oven, and allow the casserole to cool for 5 minutes. Garnish with fresh parsley, and enjoy.

Fresh Parsley

Serving: 1cup, Calories: 375kcal, Carbohydrates: 17g, Protein: 18g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 93mg, Sodium: 646mg, Potassium: 321mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 884IU, Vitamin C: 0.2mg, Calcium: 219mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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September 28, 2025
This Salad is Fresh, Fast, and Totally Crave-Worthy
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This crisp, colorful salad features juicy mango, tender chicken, and crunchy veggies, all tossed in a tangy Asian dressing and topped with toasted peanuts for a vibrant, flavor-packed dish!
Flavor: Bright, tropical, and lightly savory, this salad delivers the perfect balance of sweet, tangy, and fresh in every bite.

Recommended Tools: A veggie chopper will make prep work a breeze. Store everything in prep containers to whip up a fresh salad every day of the week.

Swaps: For a nut-free salad, use pepitas, sunflower seeds, hemp seeds, or homemade croutons.
Ingredient Tips
- Mango: Choose a whole, unbruised mango that’s slightly soft. If using frozen mangoes, they should be thawed before dicing.
- Chicken: Rotisserie chicken makes this dish come together quickly, but you can use sliced chicken thighs or grilled chicken breasts.
- Vegetables: Go for color! Add red bell peppers, crisp green or red onions, and use English cucumbers, as they stay crunchy longer than regular field cucumbers.
- Greens: Use a bag of shredded coleslaw and salad mix to save on prep.
- Dressing: Buy or DIY? Try this Thai-inspired sesame ginger dressing or this cilantro lime dressing.
Easy Salad Variations
- No mangoes? Try using a jar of mango chutney and drop small dollops into the salad in Step 2. Or try diced peaches or nectarines, sliced strawberries, or blueberries.
- This is a great recipe for using up leftover veggies like peas, corn, asparagus, mushrooms, or tomatoes.
- Try a different protein like grilled shrimp, salmon, or tuna, or even tofu for a meatless main.
- Try other toppings like pickled red onion, crumbled feta, diced avocados, savory chopped bacon, or pickled jalapenos.
Keep It Fresh

Store leftovers in the fridge up to 3 days, keeping salad, fixings, and dressing separate. Stir before serving as a salad or use in pita pockets or wraps for a quick lunch.

Fresh Fruity Salads

Did you make this Mango Chicken Salad? Leave a comment and rating below.
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Mango Chicken Salad

This delicious mango chicken salad is the perfect fusion of Asian inspired flavors with protein, fresh fruits, and veggies.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

In a large bowl, add romaine, cabbage, and bell pepper. Toss to combine.

Top with chicken, diced mango, and sliced cucumber.

Drizzle with the dressing and top with green onions, cilantro or mint, and roasted peanuts.

Other optional additions to this salad include fresh bean sprouts, sliced snap peas, julienned carrots, or water chestnuts.

Calories: 367 | Carbohydrates: 21g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 612mg | Potassium: 836mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8319IU | Vitamin C: 88mg | Calcium: 87mg | Iron: 2mg

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

Course Chicken, Main Course, Salad

Cuisine Asian Fusion

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

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September 24, 2025
An iconic chicken chain slashed prices. Here’s why competitors could follow its lead

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Quebec-headquartered rotisserie chicken chain St-Hubert is freezing prices on its main dishes and cutting prices on over 100 other items on its menu. (Photo courtesy of Les Rôtisseries St-Hubert) (Les Rôtisseries St-Hubert)

Rotisserie chicken chain St-Hubert is cutting prices across its menu, a move that suggests a possible inflection point for Canadian consumers worn down by the increasing cost of dining out.

The chain, headquartered in Quebec and with over 120 restaurants there and in Ontario and New Brunswick, dropped prices on 100 menu items, and says it would freeze prices on all of its main courses.

“It is a good time to be playing the price game and trying to take share,” said strategy consultant Mark Satov in an email to Yahoo Finance Canada. “When it seems like everyone else continues to drive price and people at all income levels are frustrated with how much prices keep going up, up, up, it is a good strategy to be a price player or position yourself as one.”

The chain’s press release makes it clear that consumers’ frustration with prices going up is its main motivator: the menu update is “aimed at helping customers navigate the current economic challenges,” says the release, which also name-checks “shrinkflation,” promising quantity and quality will not change.

“It’s important that all our customers feel like they’re getting real value for their money,” Richard Scofield, president of Groupe St-Hubert, said in the release.

Bruce Winder, a retail analyst, says rising prices have caused many consumers to increasingly think twice about dining out, a trend likely very apparent to certain sectors of the industry.

“I think that’s hurting the sit-down business, the in-restaurant dining business a little bit,” he said. “I think they’ve probably seen a significant volume drop in terms of the number of folks coming in, and they realize they have to sharpen their pencil to get them back into the restaurants again.”

Winder says he isn’t aware of other chains in the sit-down space making similar moves so far. But he adds the current economic context meant that for some businesses, “this space is going to be really tough.”

“They may have to close restaurants, they may have to change their business model to try to do more takeout, or even shrink their dining locations.”

The struggles aren’t unique to the sit-down space, with Canadian fast-food outlets competing for budget-conscious customers with value-menu discounts (mirroring value-menu price wars in the U.S.). Joshua Kobza, CEO of Restaurant Brands International, whose brands include Tim Hortons and Burger King, told investors “the environment has been tough” in an August earnings call.

Statistics Canada’s latest inflation figures, released Tuesday, were cooler than analysts had expected, but the government agency points out that “price levels remain elevated.” The Consumer Price Index (CPI) is up 12.7 per cent from September 2021. Over that same three-year period, CPI for food purchased from table-service restaurants rose 17.2 per cent. For fast-food restaurants, the rise since 2021 was 19.6 per cent.

That significant jump in prices is exacerbated by the question of tipping, Winder notes. “When you go to a fast-food joint, there really isn’t a tip, right?” he said. “No, you buy it, you pay the tax, you sit down.”

At a sit-down restaurant, “you feel obliged to give at least, you know, a 15 per cent tip,” he said. “And you can add on top of that, the recent tip culture, where a lot of restaurants are trying to push, you know, 18 or 20 per cent. You know, that’s something that crosses consumers’ minds.”

The restaurant industry is subject to a pattern similar to that being experienced by retail, Winder says, where consumers are gravitating either to high-end or discount.

“There’s been a significant polarization of incomes and equality, and that polarization has led to the middle class shrinking significantly,” he said. “And because of that, you’ve seen a shrinking of middle retail, if you will, and middle restaurants.”

In the face of this, a restaurant chain has a few options beyond St-Hubert’s move to lean into a cheaper menu without compromising its overall experience.

Going more upscale is potentially a more difficult strategy “because your brand’s already synonymous with the middle,” Winder says. Alternatively, he says, a restaurant could try to eliminate sit-down space and reinvent itself primarily as a take-out restaurant, reducing costs for labour, rent, fixtures. This was the route taken by Pizza Hut over a decade ago, Winder notes.

“They had all dine-in, everything was sit-down. Well, they’ve morphed now. There’s no sit-down. It’s all pick-up, and there isn’t much of a dining room in any Pizza Hut. Now, even just to sit down on stools, it’s mostly gone.

“That might be a forerunner for how some other restaurants have to change.”

John MacFarlane is a senior reporter at Yahoo Finance Canada. Follow him on Twitter @jmacf.

Download the Yahoo Finance app, available for Apple and Android.

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October 16, 2024
Creamy Chicken Noodle Soup
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This creamy chicken noodle soup recipe is comforting goodness in every bowl!

Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!
Homemade creamy chicken noodle soup is a creamy classic cure-all for the sniffles or the cold-weather blues.

This easy recipe uses basic ingredients and just one pot.

Budget-friendly soups are perfect for tossing in leftover chicken and veggies.
Creamy Chicken Noodle Soup

Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth.

Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables.

Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine.

Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.

How to Make Creamy Chicken Noodle Soup

This creamy chicken noodle soup recipe is comforting goodness in every bowl.
1. Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
2. Whisk cream and cornstarch and add to soup with chicken.
3. Stir in cooked pasta and serve.
Try your hand at homemade egg noodles; they’re both easy to make and delicious with simple ingredients you likely have on hand!

PRO TIP: Cook the pasta on the side and add to each bowl with soup before serving. This keeps the pasta from getting mushy, especially if you plan on enjoying it all week long.

Storing Leftover Soup
- Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.
More Creamy Soups to Try

Did you enjoy this Creamy Chicken Noodle Soup? Leave a rating and comment below.
4.97 from 29 votes↑ Click stars to rate now!
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Creamy Chicken Noodle Soup

This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

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In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.

Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.

While the soup is simmering, cook pasta al dente according to package directions. Drain well.

In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.

Remove bay leaf, stir in pasta, season with salt and pepper to taste.

If extra vegetables are being added, increase the amount of chicken broth to avoid overcrowding the pot.

To use raw chicken: Increase the broth by 2 cups and add two chicken breasts (about 7oz each) in step 2. Simmer the uncooked boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.

Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.

For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.

If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.

Calories: 337 | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 671mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4743IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

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

Course Appetizer, Chicken, Dinner, Lunch, Main Course, Side Dish, Soup

Cuisine American

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

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September 24, 2024
Quick and Easy Creamy Chicken Pesto Lasagna – Oh Sweet Basil
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Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.

We layer lasagna noodles with a homemade creamy béchamel sauce, fresh pesto sauce, chunks of juicy rotisserie chicken and cheese, glorious cheese! It can be made in about an hour and it is a recipe perfect for spring!

Back when we lived in Utah County, there was a great little Italian restaurant (Màstra for the locals, SO GOOD!) with a delicious pesto lasagna. I have thought of how wonderful the lasagna was for over two years now, and while I couldn’t remember all the details about it, I knew I could create a simple lasagna recipe that our fans would fall in love with. I just had no idea it would actually become my favorite recipe thus far in 2024.

Tips for the Best Pesto Lasagna

It is so easy to make and so delicious! I think a few things make a difference… first, go ahead and use shredded chicken breast meat from a rotisserie chicken. I buy mine at Costco and divide it up into freezer bags using our food saver. It makes meals like this easy chicken lasagna a cinch and it’s far more tender and flavorful.

Second, I prefer to make my own béchamel sauce as it’s so darn easy, but if you really want to hurry you can just use Alfredo sauce. Rao’s makes a good one. In fact, did you know you could use evaporated milk and extra salt, pepper and Parmesan if you need to stretch it out even more? Half and half, milk, and heavy creamy would work as well.

Lastly, homemade pesto is always more fresh and vibrant but again, Costco or Harmons in Utah make fantastic pesto that pulls things together in a jiffy. While it’s not shown in the photo, I love to toast pine nuts to sprinkle on top and maybe a little Aleppo pepper flakes too. Totally up to you, but in less than an hour you’ve got dinner with such a small amount of work.

Ingredients Pesto Chicken Lasagna

The ingredients list includes a few pantry friendly ingredients to make the béchamel sauce and then a few more ingredients to assemble all the delicious lasagna layers. Here is what you will need:

For the Béchamel Sauce
- Unsalted Butter: if you only have salted butter, just omit the salt from the sauce
- Flour: just regular all purpose flour works the best
- Heavy Cream: makes the sauce extra rich and creamy
- Salt: adds flavor
- Pepper: adds flavor and a tiny bit of heat
- Nutmeg: adds flavor
For the Lasagna
- Béchamel Sauce: easy to make from scratch but you can substitute a couple jars of a good Alfredo sauce if you are in a hurry
- Oven Ready Lasagna Noodles: saves tons of time but can be swapped for uncooked lasagna noodles, the noodles will need to be cooked to al dente first
- Rotisserie Chicken: makes this recipe so easy and has great flavor
- Mozzarella Cheese: has a great melt factor, buy a brick of cheese and grate your own
- Pesto: homemade or store-bought at Costco or locally in Utah Harmons
- Fresh Parmesan Cheese: adds a little more flavor and is best if grated yourself
The measurements for each of these ingredients can be found in the recipe card down below. Keep scrolling for all the details!

Steps for Making Chicken Pesto Lasagna Recipe

We will start by making that creamy béchamel sauce, and then jump in to assembling the lasagna. Here are the step-by-step instructions:

For the Béchamel Sauce
1. Melt: Start by melting the butter in a saucepan over medium heat.
2. Whisk: Once the butter is melted, whisk in the flour and let it cook for 30 seconds to cook the flour taste out. Then gently whisk in the heavy cream.
3. Season: Add the salt, black pepper and nutmeg and let the sauce simmer until thickened. Then remove from the heat.
For the Lasagna
1. Prep: Preheat the oven to 375° F and pour a little of the béchamel sauce into the bottom of a 9×13 pan spreading it around evenly.
2. Layer: Lay down a layer of noodles and top with 1/4 of the remaining béchamel sauce, then 1/3 of the chicken, then 1/4 of the mozzarella cheese, and finally 1/3 cup of pesto.
3. Repeat: Repeat these layers ending with the lasagna noodles, béchamel sauce and then mozzarella cheese.
4. Cover: Place a piece of aluminum foil sprayed with non-stick cooking spray over the baking dish being careful to not touch the cheese.
5. Bake: Stick the casserole dish in the oven and bake for 40-45 minutes and remove the foil for the last 10 minutes.
6. Garnish: Pull the lasagna out of the oven, top with a drizzle of more pesto and sprinkle with the the fresh parmesan cheese.
These instructions can also be found in the recipe card at the end of the post.

Can I Use Regular Lasagna Noodles?

Absolutely! I love the convenience of the no cook lasagna noodles, but if you have the time to cook your own pasta, boil the noodles as written on the package until al dente. They will finish cooking in the oven when the lasagna bakes.

Can I Cook My Own Chicken?

Yes! Either pan fry or grill 2-3 chicken breasts and then shred it to use in the lasagna.

Variations, Additions and Substitutions

This recipe is amazing as written, but it is totally open to your interpretation. Here are some ideas for ways to customize this chicken lasagna recipe:

Additions: mushrooms, toasted pine nuts, spinach, artichoke hearts, bacon, broccoli or roasted red peppers

Variations/Substitutions: remove the chicken to make this recipe vegetarian, swap the bechamel sauce for alfredo sauce or ricotta cheese, try different cheeses such as provolone, asiago, fontina, gouda or gruyere

Why You Will Love This Recipe

Comfort Food: Lasagna is a mega comfort food and there’s something extra comforting about the creamy bechamel sauce paired with bright basil pesto that makes me feel like I’m home.

Quick and Easy: Using rotisserie chicken and no bake lasagna pasta makes this recipe super easy and dinner is on the table in no time.

Meal Prep: This is a great recipe for making ahead of time. It can be completely assembled and then stored in the refrigerator for up to 2 days. It can also be assembled and then frozen for up to 2 months and then baked right from frozen (see more details below).

Shareable: This is the perfect meal to drop off to someone that just had surgery or a baby. It is loved by everyone and makes great leftovers. Try these other shareable dinner ideas as well:

What to Eat with Pesto Chicken Lasagna

Storage and Reheating Tips

Lasagna leftovers should be cooled completely and then stored in an airtight container in the refrigerator. It will keep for 4-5 days. They can also be stored in the freezer for up to 2-3 months.

Single servings of lasagna can be reheated in the microwave. If I am reheating a large portion of the lasagna, I prefer to use the oven. Preheat the oven to 350 degrees F, cover the pan with foil and bake for about 30 minutes or until heated through.

This also makes a great make ahead recipe. Make and assemble the whole lasagna as written and then wrap in foil followed by plastic wrap. Freeze for up to 2-3 months. It can be baked from frozen at 350 degrees F for 60 minutes.

We love all things pesto, especially when spring comes around and we can get our hands on all that fresh basil! We are using all our fresh pesto to make this creamy white chicken lasagna with pesto! My favorite recipe of 2024 so far!

More Pesto Recipes to Try
Servings: 12

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Description

Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.

Cook ModePrevent your screen from going dark

For the Béchamel Sauce

In a saucepan over medium heat, melt the butter, once melted whisk the flour for 30 seconds, then slowly whisk in the heavy cream continuing to whisk until smooth.

4 Tablespoons Unsalted Butter, 3 Tablespoons Flour, 1 1/2 Pints Heavy Cream

Season with salt, pepper, and nutmeg to taste. Allowed to simmer until thicken then removed from the heat.

1 teaspoon Salt, 1/4 teaspoon Pepper, 1/4 teaspoon Nutmeg

For the Lasagna

Heat and oven to 375° F.

Pour a little of the béchamel sauce into the bottom of a 9 x 13 pan and spread it out evenly.

1 Batch Béchamel Sauce

Lay down your first layer of lasagna noodles top with 1/4 of the remaining béchamel sauce then 1/3 of the chicken, 1/4 of the mozzarella cheese, and 1/3 cup of the pesto.

1 Package Oven Ready Lasagna Noodles, 3 Cups Rotisserie Chicken, 3 Cups Mozzarella Cheese, 1 1/2 Cups Pesto

Repeat the layers ending with lasagna noodle, béchamel and mozzarella cheese.

Spray a piece of tinfoil with nonstick spray and carefully place over the lasagna without touching the cheese.

Bake for 40 to 45 minutes removing the foil off of the top for the last 10 minutes.

Remove from the oven and top with a little pesto. Sprinkle remaining fresh Parmesan cheese. Serve immediately.

Fresh Parmesan Cheese

Serving: 1cupCalories: 670kcalCarbohydrates: 25gProtein: 15gFat: 57gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 165mgSodium: 1231mgPotassium: 133mgFiber: 1gSugar: 5gVitamin A: 1801IUVitamin C: 0.4mgCalcium: 232mgIron: 0.5mg

Author: Sweet Basil

Course: 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas

Cuisine: Italian
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Sweet Basil

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April 14, 2024
Homemade Chicken Pot Pie Recipe – Oh Sweet Basil
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This Homemade Chicken Pot Pie Recipe is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

Between our famous Chili recipe and this chicken pot pie recipe I’M CONVINCED that as much as we are always looking for the newest thing we actually crave the comfort of the past.

Chicken Pot Pie (From Scratch!)

I remember my mom bringing home a frozen pot pie from the store on the nights that she was just too crazy busy to make it from scratch. Back then that was the norm, you know? Convenience items weren’t thought twice about because they were there to help moms get dinner on the table.

Since that time, I’d forgotten about pot pie until years and years ago we had a homemade one from a friend and it was comfort food perfection! We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie. Sadly it’s taken me until now to develop the perfect pie crust and chicken pot pie filling, but here it is!

I mean, the crust had to be buttery and flaky but still hold up to the filling and my gosh, that filling needed to be perfect! None of this watery mumbo jumbo. And no, it should not taste like chicken gravy either. It should be a perfect sauce with well seasoned big pieces of chicken in it. Rotisserie chicken is a must to achieve that. Not only is it easier, but the flavor and texture are meant to be!

Gather all your loved ones near and dive in to this homemade pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!

What’s Needed for Homemade Chicken Pot Pie?

This easy chicken pot pie recipe has two main parts: the homemade pot pie crust and the veggie-packed filling. Here’s what you’ll need to make this chicken pot pie from scratch:

For the Crust
- All-purpose flour
- Butter
- Granulated sugar
- Salt
- Water
For the Filling
- Rotisserie chicken
- Carrots, peas, and corn
- Yellow onion
- Celery
- Garlic
- Nutmeg
- Fresh thyme
- Chicken broth
- Milk
- Egg
- Water
The measurements for all the ingredients can be found in the recipe at the end of this post. This is meant to just be an overview of the ingredients you’ll need.

How to Make Chicken Pot Pie

Step 1: Make the Chicken Pot Pie Crust

A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.

Once you’ve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.

Step 2: Prep the Chicken Pot Pie Filling

The vegetables will be cooked in two steps. First, take care of the carrots, corn and peas. Heat until tender. Drain them and combine them with the chicken in a bowl.

The next step in cooking vegetables will be to sauté the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent (about 3 minutes). This will become the base for the sauce.

Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.

Step 3: Assemble the Homemade Chicken Pot Pie

Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed to seal the crust and use a sharp knife to cut small slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.

Step 4: Bake Pot Pie

Place the pie in the preheated oven and bake for 30 minutes or until the top is perfectly golden. Pull the pie out of the oven and allow it to cool for a few minutes before slicing and serving.

Watch How this Chicken Pot Pie is Made…

How to Make Sure the Bottom Pie Crust is Cooked

I didn’t do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.
- Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you don’t want it to be soggy.
- Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
- Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.
How to Get a Shiny Golden Pie Crust

Getting that perfectly golden shiny top crust all depends on your glaze. Some people use milk, others use an egg wash. We go with the egg wash in this easy chicken pot pie recipe. The sugars and proteins caramelize before the crust bakes completely so it adds that extra beautiful color.

Can I Use Other Veggies in This Chicken Pot Pie?

The vegetables that go into a chicken pot pie are totally up to you. We’ve gone with the standard carrots, corn and peas in this recipe but here are some others that would be delicious to add:
– broccoli
– cauliflower
– green beans
– asparagus
– mushrooms
Just go with what your family loves!

Can Chicken Pot Pie Be Frozen Before Baking?

Chicken pot pie can be prepared and frozen before or after baking. Freezing unbaked chicken pot pies is more desirable because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust.

How Long Can An Unbaked Chicken Pot Pie Keep In The Freezer?

A frozen chicken pot pie will keep for about 1 month.

How Do You Bake A Frozen Chicken Pot Pie?

You should bake the pie without thawing first. Brush the top with an egg wash or cream and bake at 375 degrees until browned and bubbly, about 45 minutes.

How Long Will Chicken Pot Pie Last?

Freshly baked chicken pot pie will keep for 3-5 days in the refrigerator.

Tips for the BEST Chicken Pot Pie
- If desired, you can prep the crust the night before you plan on assembling the pot pie. Just pull it out of the fridge about 20 minutes before you want to roll it out so it’s easier to shape.
- You can also prep the chicken pot pie filling the night before and gently reheat it before assembling the pot pie the next day. Easy peasy!
- We LOVE the homemade pot pie crust, but I understand if you just don’t have the time to make it from scratch. If that’s the case, pick up a package of your favorite store-bought pie crust.
- If the top crust starts to get a little too brown, gently lay a piece of aluminum foil on top of it and that will slow the browning.
Chicken pot pies are a great solution to using up leftovers especially that leftover turkey from the holidays. You’re going to love this easy chicken pot pie recipe!

More Comfort Food Recipes You Must Try:
Servings: 8

Prep Time: 20 minutes

Cook Time: 50 minutes

Chill Time: 1 hour

Total Time: 2 hours 10 minutes

Description

This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

Cook ModePrevent your screen from going dark

For the Crust:

Place the flour, sugar and salt into a bowl and mix well.

2 1/2 Cup All-Purpose Flour, 1 Teaspoon Granulated Sugar, 1 Teaspoon Salt

Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.

1 Cup Unsalted Butter

Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.

8-12 Tablespoon Ice Water

Smash the dough together and separate into two balls.

Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.

Preheat the oven to 425 degrees F.

Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

For the Filling:

Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.

1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas

Stir together the chicken and veggies in a bowl. Set aside.

1 Rotisserie Chicken

In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.

1/3 Cup Unsalted Butter, 1/2 Yellow Onion, 1 Stick Celery, 2 Cloves Garlic

Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.

1/3 Cup All-Purpose Flour, 3/4 Teaspoon Salt, 1/4 Teaspoon Black Pepper, 1 Pinch Nutmeg, 1 Teaspoon Fresh Thyme

Slowly add the broth and milk, stirring frequently until thick. Remove from heat.

1 3/4 Cup Chicken Broth, 2/3 Cup Whole Milk

Stir in the chicken and veggies and pour into a pie dish.

Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.

Whisk together the egg and the water and brush it all over the top crust.

1 Egg, 1 Teaspoon Water

Bake for 30 minutes at 425 degrees F, or until golden brown.

Allow to cool slightly and serve!

One rotisserie chicken yields about 3 cups of cooked chicken

Chicken pot pie will keep for up to 5 days in the refrigerator.

Serving: 1gCalories: 343kcalCarbohydrates: 8gProtein: 35gFat: 19gSaturated Fat: 8gCholesterol: 158mgSodium: 922mgPotassium: 502mgFiber: 1gSugar: 2gVitamin A: 3055IUVitamin C: 6mgCalcium: 60mgIron: 1mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes

Cuisine: American
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January 15, 2024
La Granja Restaurants Gives Out 500 Meals at Site of Champlain Towers in Surfside, Miami

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La Granja Restaurants donated meals for two days to the first responders at Surfside, Miami. Their hearts go out to those affected by this tragedy.

Press Release
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updated: Jul 8, 2021

SURFSIDE, Fla., July 8, 2021 (Newswire.com)
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Miami residents experienced a tragedy on June 24 when Champlain Towers South fell. The 40-year-old building fell at 1:30 a.m., resulting in individuals and families missing. Sadly, there were 60 deaths reported along with 80 people who have been unaccounted for. Rescue operations have been ongoing for several weeks now. There are many people at the site of this tragedy who have lost their loved ones, and they need comfort and answers. Some listlessly watch rescue and construction crews sift through the fallen condo wreckage. La Granja Restaurants has volunteered to be a helping hand and extension of aid to those working at the site for long hours. They are delivering meals onsite to first responders.

President Joe Biden and Governor Ron DeSantis visited the site to offer condolences and hope for the families. Mayor Daniella Levine Cava has frequently been updating the major media outlets on the excavation progress made. “The demolition of the building is going to proceed based on the recommendations of the engineers,” she said. “It’s going to take, most likely, weeks.”

La Granja Restaurants was more than happy to provide 500 meals to those who are working around the clock to find survivors, providing hope and comfort in a warm meal.

Ivan Tucker, also known as The Chicken King of Miami, along with the La Granja family worked together to prepare the meals that were welcomed with much love and gratitude from the first responders. La Granja just opened this restaurant last year at 6144 S Dixie Highway in Miami, just south of SW 72nd Street.

La Granja’s staple meal is 1/4 Chicken with rice and beans, which is the complete meal of choice most popular for lunch and dinners. Fried plantains and soda can also be added to these meals. La Granja’s Menu includes Lomo Saltado, Chicken, Ceviche, Jalea, and Caribbean Whole Snapper.

A favorite dish at La Granja is its traditional Rotisserie Peruvian Chicken called “pollo a la brasa,” slow roasted for two hours on a rotisserie machine.

La Granja at 6144 S. Dixie Hwy is open for lunch and dinners. Delivery is available via DoorDash and GrubHub. Call (786) 558-8702.

La Granja Restaurants are located throughout Florida from Orange County to Miami Dade County. La Granja owes their expansion to their delicious cuisine, outstanding customer service and affordable prices. Over the last 20 years, they have opened their doors in several locations including Kissimmee, Apopka, Palm Beach, Downtown Miami and Orlando. La Granja has won awards such as “The Best Family Style Peruvian Restaurant”. They offer authentic affordable Latin cuisine. Customers love their grilled steak, grilled chicken, and fajitas.

Source: La Granja Restaurants

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July 8, 2021