My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.

Hot Crab Dip Ingredients

• Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
• Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
• Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
• Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.

How to Make Hot Crab Dip

This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!

1. Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
2. Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.

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Hot Crab Dip

This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.

Course Appetizer

Cuisine American

Keyword 7 layer dip recipe, baked crab dip, baked rab dip recipe, best crab dip, crab dip, crab dip recipe, crab dip recipes hot, holiday appetizer, hot crab dip, hot crab dip recipe, hot crab dip recipes, maryland crab dip, potluck appetizer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 295kcal

Author Alyssa Rivers

Equipment

• 1 1 or 2-quart baking dish

Ingredients

• 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt to taste, after tasting the dip without it
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
• Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
• Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
• Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
• Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
• Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

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This Hawaiian roll breakfast casserole is the perfect blend of sweet and savory! Fluffy Hawaiian rolls, hearty sausage, and eggs come together in just minutes for a crowd-pleasing breakfast everyone will love.

Ingredients You’ll Need

• Breakfast Sausage: My favorite choice for this casserole! You can also swap in diced ham, crispy bacon, or leave the meat out for a vegetarian version.
• Maple syrup: Pure maple syrup gives the best flavor and balance of sweetness, but imitation syrup will work.
• Vegetables (optional): Add 1–2 cups of diced veggies like bell peppers, mushrooms, or onions for extra flavor and color.

How to Make Hawaiian Roll Breakfast Casserole

Ready to make the best breakfast bake? Honestly, this one’s made for Christmas morning. Prep everything and toss it in the oven when you wake up! Grab some extra Hawaiian rolls and make my super easy Hawaiian roll cinnamon rolls!

1. Slice the Rolls: Preheat the oven to 375ºF and spray a 9 x 13-inch baking dish with nonstick cooking spray. Dice the Hawaiian rolls into 1-inch cubes and add to the prepared baking dish.
2. Add Sausage: Cook the breakfast sausage in a large skillet over medium heat. Break it up as it cooks until no pink remains, about 5-8 minutes. Spread the cooked sausage over the top of the diced rolls.
3. Add Cheese: Add the cheddar cheese on top of the sausage.
4. Combine the Egg Mixture and Bake: Whisk together the eggs, half and half, maple syrup, salt, and pepper in a medium bowl. Pour over the top of the cheese and sausage. Cover with foil and Bake for 30 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the eggs are fully cooked and the top is lightly browned. Serve warm.

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Hawaiian Roll Breakfast Casserole

Sweet Hawaiian rolls meet savory sausage, eggs, and cheese in this easy breakfast casserole. Perfect for holidays and weekends!

Course Breakfast, brunch

Cuisine American

Keyword Amish Breakfast Casserole, Amish Breakfast Casserole Recipe, breakfast bake, breakfast casserole, breakfast recipe, hawaiian roll breakfast bake, hawaiian roll breakfast casserole, hawaiian roll breakfast casserole recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 373kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking pan

Ingredients

• 1 (12-count) package Hawaiian rolls
• 1 pound breakfast sausage
• 2 cups shredded cheddar cheese
• 8 large eggs
• ¾ cup half and half
• ⅓ cup real maple syrup
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 375 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
• Dice 1 (12-count) package Hawaiian rolls into 1-inch cubes and add to the prepared baking dish.
• Cook 1 pound breakfast sausage in a large skillet over medium heat, breaking it up as it cooks until no pink remains, about 5-8 minutes.
• Spread the cooked sausage over the diced rolls. Spread 2 cups shredded cheddar cheese evenly over the top of the sausage.
• Whisk together 8 large eggs, ¾ cup half and half, ⅓ cup real maple syrup, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a medium bowl, then pour over the top of the cheese and sausage.
• Cover with foil and Bake for 30 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the eggs are fully cooked and the top is lightly browned. Serve warm.

Notes

• In the Refrigerator: Store leftovers in an airtight container in the fridge for 3-5 days.
• To Reheat: To reheat, microwave individual servings in 30-second increments until warmed through, or heat the entire casserole in the oven at 350ºF for 15 minutes, or until heated through to 165ºF in the center.
• In the Freezer: Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place it in an airtight container or wrap it in a couple layers of plastic wrap, followed by a layer or two of heavy-duty aluminum foil. Lay flat in your freezer for up to 1 month. Thaw from frozen in the refrigerator overnight. Warm individual servings in the microwave until warmed through.

Nutrition

Calories: 373kcal | Carbohydrates: 22g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 602mg | Potassium: 195mg | Fiber: 0.01g | Sugar: 10g | Vitamin A: 451IU | Vitamin C: 0.4mg | Calcium: 181mg | Iron: 1mg

More Easy Breakfast Casseroles

Love easy breakfasts? Try more tasty casseroles that make mornings simple and stress-free. Each one is warm, filling, and sure to please the whole crew!

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The Best Breakfast Casserole

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Baked French Toast Casserole

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Croissant Breakfast Casserole

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Pancake Casserole

8 hours 55 minutes

Chicken and dumpling casserole is a comforting, delicious dish! Tender chicken and hearty vegetables are topped with soft, buttery dumplings for the ultimate comfort dish.

Chicken & Dumpling Casserole Ingredients

• Chicken: You can use a rotisserie chicken or cooked and packaged chicken from the store. I used my air fryer chicken breast recipe.
• Cooking Chicken: If you are cooking your own chicken, you will need about 2 large chicken breasts. 
• Frozen Veggies: Feel free to swap fresh veggies for a frozen medley to make this recipe even easier.

• Dumplings: Instead of using this dough recipe, you can use premade biscuit mix to make the dumplings. Follow the package directions.

How to Make Chicken and Dumpling Casserole

All the cozy flavors of chicken and dumplings in an easy to make casserole. It’s a complete dinner all on its own, but feel free to add a fresh green salad on the side!

Chicken and Vegetables

1. Cook the Veggies: Preheat the oven to 350ºF, then spray a baking dish with non-stick cooking spray. In a large skillet, melt the unsalted butter over medium high heat. Then, add the minced yellow onion, chopped celery, and chopped carrots to the pan. Cook, stirring frequently, until the vegetables are tender, about 3-5 minutes.
2. Make the Sauce: Whisk the all-purpose flour into the vegetable mixture. Then, slowly whisk in the chicken broth and half and half. A gravy should form as you whisk in the liquid.
3. Add: Stir in the cooked and chopped shredded chicken, garlic powder, dried parsley, dried basil, and salt and pepper to taste.
4. Transfer to Baking Dish: Cook for a few minutes to bring everything together. Then, pour the chicken and vegetables into the prepared casserole dish.

Dumplings

5. Make the Dumplings: In a bowl, whisk together the all-purpose flour, baking powder, salt, and dried parsley. Using a pastry blender or fork, cut the cold, cubed unsalted butter into the flour mixture until mixed in.
6. Add Dumplings to the Top: Pour the whole milk into the mixture to bring the dough together. Drop spoonfuls of the dumpling dough evenly over the chicken and vegetables.
7. Bake: Loosely cover the dish with foil, making sure it doesn’t touch the dumplings. Place in the oven and bake for 30 minutes. Uncover the dish and bake for another 10-15 minutes until the dumplings are lightly browned on top. Remove from the oven and let the chicken and dumpling casserole cool for a few minutes before serving.

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Chicken and Dumpling Casserole

A cozy, family-favorite comfort dish that brings all the flavor of classic chicken and dumplings in easy casserole form.

Course Dinner, Main Course

Cuisine American

Keyword Chicken and Dumpling Casserole, Chicken and Dumpling Casserole Recipe, chicken and dumplings

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 450kcal

Author Alyssa Rivers

Ingredients

Chicken and Vegetables

• 3 cups cooked and chopped chicken
• ¼ cup unsalted butter
• 1 cup minced yellow onion
• 2 ribs chopped celery
• 2 peeled and chopped carrots
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup half and half
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• salt and pepper to taste

Dumplings

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 1 ½ teaspoons dried parsley
• ¼ cup cold, cubed unsalted butter
• ¾ cup + 2 tablespoons whole milk

Instructions

Chicken and Vegetables

• Preheat the oven to 350 degrees Fahrenheit and spray a baking dish with non-stick cooking spray.
• In a large skillet melt the ¼ cup unsalted butter over medium-high heat. Add the 1 cup minced yellow onion, 2 ribs chopped celery, and 2 peeled and chopped carrots to the pan and cook, stirring frequently, until the vegetables are tender. About 3-5 minutes.
• Whisk the ¼ cup all-purpose flour into the vegetable mixture, then slowly whisk in the 2 cups chicken broth and 1 cup half and half. A gravy should form as the liquid is whisked in.
• Stir in the 3 cups cooked and chopped chicken, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon dried basil, and salt and pepper to taste.
• Cook for a few minutes to bring everything together, then pour the chicken and vegetables into the prepared baking dish.

Dumplings

• In a bowl, whisk together the 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt, and 1 ½ teaspoons dried parsley. Using a pastry blender or fork, cut the ¼ cup cold, cubed unsalted butter into the flour mixture until it’s evenly distributed.
• Pour the ¾ cup + 2 tablespoons whole milk into the mixture to bring the dough together. Drop spoonfuls of the dumpling dough evenly across the top of the chicken and vegetables.
• Loosely cover the dish with foil, making sure it doesn't touch the dumplings, and bake for 30 minutes. Uncover the dish and bake for another 10-15 minutes until the dumplings are lightly browned on top.
• Remove from the oven and let the casserole cool for a few minutes before serving.

Notes

Storage & Make Ahead Instructions

• In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. 
• In the Freezer: I don’t recommend freezing this recipe.
• Make Ahead: Assemble the chicken and vegetables and cover the dish. Keep in the fridge for up to 4 days before making the dumplings, topping the casserole, and baking. 

Nutrition

Calories: 450kcal | Carbohydrates: 37g | Protein: 15g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1070mg | Potassium: 378mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4179IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 2mg

More Delicious Chicken Casseroles

Want more easy chicken casseroles your whole crew will love? I’ve got you! Try these top picks and check out my full list of casserole recipes.

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This creamy Tuscan chicken orzo bake is the kind of dinner you’ll want on repeat! Tender chicken, orzo, and sun-dried tomatoes bake together in one pan for an easy weeknight meal.

Tuscan Chicken Orzo Bake Ingredients

• Sun-Dried Tomatoes: This is where the tasty “Tuscan” flavor comes from! You can use halved cherry tomatoes if you prefer fresh tomatoes.

How to Make Tuscan Chicken Orzo Bake

This creamy chicken orzo bake is such an easy recipe! Once the chicken is cooked, just mix, bake, and have dinner on the table in no time. Pair it with a green salad or garlic bread to soak up every last drop of the rich, creamy sauce.

1. Cook the Chicken: Preheat the oven to 375ºF, then spray a 9x13x2-inch baking dish with a non stick spray. In a large skillet, add the olive oil, then heat over medium high heat. Add the chicken, then cook for 5-7 minutes, or until no longer pink.
2. Combine: Add the uncooked orzo pasta, cooked chicken, fresh garlic, sun-dried tomatoes, spinach, mozzarella, Italian seasoning, salt, black pepper, chicken stock, and heavy cream to the prepared dish. Stir to coat the ingredients in the liquid.
3. Bake: Top with grated parmesan cheese and bake for 40 minutes or until the orzo is cooked through and tender. Remove from the oven, then allow the Tuscan chicken orzo bake to sit for 5 minutes. So the liquid can fully absorb.

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Tuscan Chicken Orzo Bake

This Tuscan Chicken Orzo Bake combines tender chicken, Parmesan, and sun-dried tomatoes into one dish that’s both elegant and easy.

Course Dinner

Cuisine American

Keyword chicken orzo bake, one pan, Tuscan chicken orzo bake recipe, tuscan chicken orzo casserole, tuscan orzo bake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 Servings

Calories 508kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 ½ cups dry orzo pasta
• 2 cloves minced garlic
• 1 (8-ounce) jar julienned sun-dried tomatoes, drained
• 2 cups baby spinach leaves
• 1 cup shredded mozzarella
• 1 tablespoon Italian seasoning
• ½ teaspoon salt or more to taste
• ½ teaspoon black pepper
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup grated parmesan

Instructions

• Preheat the oven to 375℉. Spray a 13 X 9 X 2-inch casserole dish with non-stick cooking spray.
• In a large skillet, add 2 tablespoons olive oil and heat over medium-high heat. Add 1 ½ pounds boneless, skinless chicken breasts and cook for 5-7 minutes, or until no longer pink.
• To the prepared dish, add 1 ½ cups dry orzo pasta, the cooked chicken, 2 cloves minced garlic, 1 (8-ounce) jar julienned sun-dried tomatoes, 2 cups baby spinach leaves, 1 cup shredded mozzarella, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, 3 cups chicken broth, and 1 cup heavy cream. Stir to coat the ingredients in the liquid.
• Top with ½ cup grated parmesan and bake for 40 minutes or until the orzo is cooked through and tender.
• Remove it from the oven and allow it to sit for about 5 minutes, allowing the liquid to fully absorb.

Notes

Storage & Reheating Instructions

• In the Fridge: Store leftovers in an airtight container for up to 4 days. 
• In the Freezer: Once completely cooled, store leftovers in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• To Reheat: Microwave for 1-2 minutes. Add a splash of chicken broth or cream to add moisture, if needed.

Nutrition

Calories: 508kcal | Carbohydrates: 32g | Protein: 38g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 1046mg | Potassium: 668mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1771IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 2mg

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If you love that classic Tuscan flavor, you’re sure to enjoy these other easy, flavor packed dinner ideas! Each one brings that same cozy, rustic charm to your table with minimal effort.

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Looking for some tasty meals everyone in the family will actually eat? This weekly meal plan has 5 easy recipes that are super yummy and perfect for busy nights!

What’s on the Menu?

Meal plans are a true lifesaver! They take the stress out of dinner by laying out tasty recipes for the whole week. You’ll save time, discover new favorites, and skip the last-minute scramble. This week’s menu is filled with classic flavors!

• Monday: Crockpot Huli Huli Chicken
• Tuesday: Brunswick Stew
• Wednesday: The Best Swedish Meatballs
• Thursday: Savory Mississippi Pot Roast
• Friday: Buffalo Chicken Enchiladas

Crock Pot Huli Huli Chicken

4.89 from 9 votes

Crockpot huli huli chicken is a dinner you can set and forget, then come back to and enjoy in all of its tropical goodness! Each bite of fork-tender chicken is flavored with the best sauce made of ginger, garlic, ketchup, brown sugar, and pineapple juice. It's the perfect mix of sweet, tangy, and savory!

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Brunswick Stew

No ratings yet

Brunswick stew combines sizzling onions, garlic, BBQ sauce, and tender pulled pork all in one pot! Add a bit of cayenne for some zing and sweet corn and lima beans for texture. This combination of ingredients is so hearty and makes the best fall meal!

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The Best Swedish Meatballs

4.74 from 441 votes

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. With so much delicious flavor, you will agree these are the best you have ever had!

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Mississippi Pot Roast

5 from 2 votes

The easiest slow cooker pot roast! Mississippi Pot Roast is juicy, flavorful, and falls apart with a fork.

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Buffalo Chicken Enchiladas

No ratings yet

A new enchilada is in town! Get ready for the bold flavors in these buffalo chicken enchiladas! Chicken enchiladas loaded with cheese and smothered in a creamy buffalo enchilada sauce.

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Side Dishes for Dinner

Side Dishes

Cilantro Lime Rice

25 minutes

Side Dishes

Perfectly Soft Buttery Rolls

1 hour 45 minutes

Side Dishes

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Appetizers

Crudités

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My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Let’s be honest. Once dinner is done, everyone’s just eyeing the dessert table. Thanksgiving dessert is where all the magic happens. Whether you’re a pie purist or love something a little unexpected, this list has a dessert everyone at your table will eat!

What Everyone’s Really Waiting For

Let’s be honest. Everyone pretends Thanksgiving is about the turkey, but we all know it’s really about dessert. This is the moment we’ve all been saving room for, the reason stretchy pants were invented, and honestly the only part some of us show up for. Pies, crisps, cheesecakes, you name it. I’m ready! Are you?

Grandma’s Famous Pumpkin Pie

5 from 5 votes

Grandma's famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!

Get the Recipe

Apple Pecan Crisp

5 from 3 votes

Apple pecan crisp is so easy to make and is the perfect fall dessert. The crisp apples, crunchy pecans hidden throughout, and a buttery cinnamon sugar crumb topping are the perfect combo!

Get the Recipe

Chocolate Pie

5 from 3 votes

Chocolate Pie. Easy, homemade chocolate pudding is the perfect pie filling! Smooth and creamy chocolate layered with sweet, vanilla whipped cream is the perfect dessert. 

Get the Recipe

Cherry Pie Bars

4.76 from 70 votes

Enjoy cherry pie in its best form: cherry pie bars! You can whip up a whole pan in minutes using cherry pie filling. They’re beautiful, easy to make, and always a crowd-pleaser!

Get the Recipe

Apple Cider Cookies

No ratings yet

These soft and delicious Apple Cider Cookies are a delightful blend of apple cider, warm spices, and drizzled with a sweet glaze. These cookies are a cozy and irresistible treat that's perfect for any occasion.

Get the Recipe

Lemon Pie

5 from 1 vote

Lemon Pie is sweet, a bit tart and totally refreshing! The perfect zingy, light, summertime dessert!

Get the Recipe

No-Bake Pumpkin Cheesecake

No ratings yet

Delicious no-bake pumpkin cheesecake topped off with whipped cream is the perfect fall dessert. It has a creamy cheesecake filling with real pumpkin puree that sits in an irresistible Biscoff cookie crust. It’s easy to make, rich and perfectly spiced!

Get the Recipe

Caramel Apple Pie

5 from 1 vote

Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it's insanely delicious.

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Pie Crust Cookies

No ratings yet

Turn leftover pie crust into perfect buttery and flakey pie crust cookies. Roll and shape using fun cookie cutters then simply sprinkle with sweet cinnamon and sugar. 

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Pumpkin Cheesecake Snickerdoodles

4.07 from 16 votes

Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!" from your friends and family!

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Strawberry Rhubarb Pie

5 from 2 votes

A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won't want store-bought again!

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It doesn’t get any easier than this 8 Can Chicken Tortilla Soup! Dinner is ready in minutes! Just open, dump, heat, and enjoy bold, delicious flavor in no time!

8 Can Chicken Tortilla Soup Ingredients

• Canned Chicken: If you use precooked canned chicken breast, its a one pot meal. But you can make your own chicken or shred rotisserie chicken if you prefer.
• Rotel: Pick your heat level by choosing mild, medium, or hot Rotel.
• Red Enchilada Sauce: Swap with green enchilada sauce if you prefer!

How to Make 8 Can Chicken Tortilla Soup

If you forgot about dinner, don’t worry, just grab the ingredients from your pantry, and let’s get started! And, if you liked this, you have to try my 8 Can Chicken Taco Soup next!

1. Combine: In a large pot, over medium heat, add the canned chicken breast, red enchilada sauce, Rotel tomatoes and green chilies, black beans, corn, and chicken broth. 
2. Simmer: Stir in the lime juice, cumin, chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. Garnish 8 can chicken tortilla soup with tortilla strips and desired toppings!

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8 Can Chicken Tortilla Soup

A hearty, flavorful soup made from simple pantry staples. Just open eight cans, simmer, and enjoy a warm, comforting meal in minutes.

Course Dinner

Cuisine American

Keyword 8 can chicken tortilla soup recipe, easy chicken tortilla soup, easy tortilla soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 13kcal

Ingredients

• 2 (12.5-ounce) cans chicken breast drained
• 1 (10-ounce) can red enchilada sauce
• 1 (10-ounce) Rotel tomatoes and green chilies undrained
• 1 (15-ounce) can black beans drained and rinsed
• 1 (15-ounce) can whole kernel corn drained
• 2 (14.5-ounce) cans chicken broth
• 1 juiced lime
• 2 teaspoons cumin
• 2 teaspoons chili powder
• salt and pepper to taste
• tortilla strips for serving

Instructions

• In a large pot, over medium-high heat, add 2 (12.5-ounce) cans chicken breast, 1 (10-ounce) can red enchilada sauce, 1 (10-ounce) Rotel tomatoes and green chilies, 1 (15-ounce) can black beans, 1 (15-ounce) can whole kernel corn, and 2 (14.5-ounce) cans chicken broth.
• Stir in 1 juiced lime, 2 teaspoons cumin, 2 teaspoons chili powder, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
• Garnish with tortilla strips and desired toppings!

Notes

Storage & Reheating Instructions

• In the Refrigerator: Once cooled, store your leftover soup in an airtight container in the fridge for up to 5 days.
• To Reheat: Reheat leftovers over the stove or in the microwave until warmed through.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

More Easy Soup Recipes

If you liked this 8 can chicken tortilla soup, please leave me a comment and give it a star rating to help other readers know they can trust it! Here are a few more soups I’d love for you to try and rate!

Soup

Buffalo Chicken Soup

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Soup

Better Than Panera Broccoli Cheddar Soup

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Soup

White Lasagna Soup

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Soup

Beer Cheese Soup

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Doritos casserole is everything you love about taco night, just with a crunchy, cheesy twist! It’s crispy, crunchy, creamy, flavorful, and so easy to throw together. Who can say no to chips for dinner?

Dorito Casserole Ingredients

• Doritos: I used classic Nacho Cheese, but you can use any flavor you like! Keep the chips in larger pieces so they don’t get soggy.
• Spicy Kick! Turn up the heat with a spicy taco seasoning packet, diced chiles, or a bold Doritos flavor like Flamin’ Hot or Spicy Nacho.
• Protein Swap: Ground beef works great, but you can also use ground turkey, pork, or rotisserie chicken.
• Cheese Tip: Shred cheese from a block. The pre-shredded cheese has anti-caking agents that can keep it from melting smoothly.

How to Make Doritos Casserole

This Doritos Casserole comes together in layers, making it as fun to assemble as it is to eat. For a full meal, pair it with a simple side salad, Mexican rice, or some black beans.

1. Cook the Meat: Add ground beef to a large skillet and cook over medium heat for 5-7 minutes. Break it apart as it cooks until no pink remains. Drain off any grease. Add diced onion and diced red bell pepper to the skillet and cook for an additional 3 minutes.
2. Add: Stir beef broth, diced tomatoes and chiles, taco seasoning, and sour cream into the meat mixture in the skillet. Simmer for 2-3 minutes, until it begins to thicken slightly.
3. Chips: With the bag still sealed, lightly crush Nacho Cheese Doritos. Then layer half of the chips in the prepared casserole dish. Top with half of the shredded Monterey Jack cheese.
4. Meat: Layer the meat mixture on top of the chips and cheese.
5. Layer & Bake: Then layer the remaining chips and cheese on top. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 3-5 minutes, until the cheese is fully melted and bubbling.
6. Top & Serve: For extra crunch, sprinkle freshly crushed Doritos on top before serving. Allow the Doritos casserole to sit for 5 minutes before serving with your choice of taco toppings.

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Doritos Casserole

Cheesy, crunchy, and loaded with flavor, this Doritos Casserole is the ultimate easy weeknight dinner.

Course Dinner, entree, Main Course, main dish

Cuisine American, Mexican American

Keyword casserole recipe, Dorito Casserole, Dorito Casserole Recipe, Doritos Casserole, doritos casserole with ground beef, Doritos Chips casserole, easy doritos casserole, easy weeknight dinner, Kid-friendly, taco casserole, Taco Casserole with Doritos

Prep Time 10 minutes minutes

Cook Time 38 minutes minutes

resting time 5 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 511kcal

Author Alyssa Rivers

Equipment

• 1 3-quart baking dish or 9 x 13-inch baking dish

Ingredients

• 1 ½ pounds lean ground beef
• 1 cup finely diced onion about half a large onion
• ½ cup finely diced red bell pepper about ⅓ a large pepper
• 1 (10-ounce) can diced tomatoes and chiles
• 1 cup beef broth
• 1 (1-ounce) packet taco seasoning
• 1 cup sour cream
• 3 cups shredded Monterey Jack cheese divided
• 1 (9.25-ounce) bag Nacho Cheese Doritos

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 3-quart or 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Add 1 ½ pounds lean ground beef to a large skillet and cook over medium heat for 5-7 minutes, breaking it apart as it cooks until no pink remains. Drain off any grease, then add 1 cup finely diced onion and ½ cup finely diced red bell pepper to the skillet and cook for an additional 3 minutes.
• Stir 1 cup beef broth, 1 (10-ounce) can diced tomatoes and chiles, 1 (1-ounce) packet taco seasoning, and 1 cup sour cream into the meat mixture in the skillet and simmer for 2-3 mintues until it begins to thicken slightly.
• With the bag still sealed, lightly crush 1 (9.25-ounce) bag Nacho Cheese Doritos, then layer half of the chips in the bottom of the prepared casserole dish.
• Sprinkle half of the 3 cups shredded Monterey Jack cheese on top of the chips, then add the meat mixture on top. Add the remaining chips evenly over the top of the meat mixture, followed by the remaining cheese.
• Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 3-5 minutes, until the cheese is fully melted and bubbling.
• Allow the casserole to sit for 5 minutes before serving with your choice of taco toppings.

Notes

Leftover & Reheating Instructions

• In the Refrigerator: Store in an airtight container or tightly covered for 4–5 days. Note that the chips will soften over time.
• In the Freezer: Not recommended! The chips become soggy. Avoid assembling more than 2 hours ahead of baking for the same reason.
• How to Reheat: Warm the whole casserole in a 350ºF oven for 10–15 minutes, or until it reaches 165ºF. For single servings, heat in the microwave in 30-second bursts or in a toaster oven until hot.

Nutrition

Calories: 511kcal | Carbohydrates: 30g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 829mg | Potassium: 556mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1172IU | Vitamin C: 19mg | Calcium: 406mg | Iron: 4mg

More Easy Casserole Recipes

More yum, less fuss, these casseroles are packed with flavor and perfect for busy nights!

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Million Dollar Dip, also known as Neiman Marcus Dip, is creamy, cheesy, and loaded with almonds, green onions, and bacon. It’s the ultimate appetizer that everyone asks for the recipe.

Million Dollar Dip Ingredients

• Almonds: Toast your almonds before for maximum nutty flavor.
• Cheese: Use freshly shredded cheddar for the best taste and texture. You can also use aged Gouda or Gruyere.
• Flavor Boosts: Add extra flavor with 1 Tablespoon ranch seasoning, 1/2 teaspoon garlic powder, or a few dashes of hot sauce!
• Mayonnaise: You can substitute mayo for sour cream, cream cheese, or Greek yogurt. I have found that mayonnaise works best.

How to Make 5 Minute Million Dollar Dip

With just five simple ingredients and five minutes to prep, this dip is totally irresistible. I couldn’t wait to make it! It’s creamy, crunchy, and perfect for any occasion. Don’t miss my Million Dollar Chicken, too!

1. Add to Bowl: In a medium bowl, add mayonnaise, shredded cheddar cheese, green onions, bacon bits, and almonds.
2. Combine: Mix until combined. Cover and chill in the refrigerator for at least 2 hours, then serve with your favorite crackers!

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5 Minute Million Dollar Dip

This quick and easy Million Dollar Dip (Neiman Marcus Dip) is the ultimate party favorite! Made in minutes with bacon, cheddar, mayo, and almonds!

Course Appetizer

Cuisine American

Keyword 5 minute million dollar dip recipe, Million dollar dip, million dollar dip recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 people

Calories 312kcal

Author Alyssa Rivers

Equipment

• Utopia Kitchen Cooking Knives
• Fine dine Mixing Bowls

Ingredients

• 1 ½ cups mayonnaise
• 8 ounces shredded cheddar cheese
• 5 chopped green onions
• ½ cup real bacon bits
• ½ cup slivered almonds

Instructions

• In a medium bowl, add 1 ½ cups mayonnaise, 8 ounces shredded cheddar cheese, 5 chopped green onions, ½ cup real bacon bits, and ½ cup slivered almonds. Mix until combined.
• Cover and chill for at least 2 hours.
• Serve with your favorite crackers!

Video

Notes

Make Ahead of Time: You can make this ahead of time and store it in your fridge in an airtight container for up to 4 days. Just give it a good stir and sprinkle it with some additional toppings to make it fresh.

Nutrition

Calories: 312kcal | Carbohydrates: 2g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 443mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 0.3mg

More Dips to Enjoy

If you love dips that can be ready in a hot minute without actually ever breaking a sweat, try my Poolside Dip, BLT Dip, and Jalapeno Popper Dip.

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Fried Pickle Dip

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Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Biscuits and Gravy Casserole Ingredients

• Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
• Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
• Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.

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Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.

Course Dinner

Cuisine American

Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 People

Calories 371kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground breakfast sausage
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 ½ cups whole milk
• ½ cup whipping cream
• 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
• In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
• Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
• Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
• Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Notes

Storage Instructions

• Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
• Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
• Reheat: Warm in the microwave or bake at 300°F until heated through.
• Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
• Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

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