Main Dishes Archives - Shoppin' Buggy Recipes

Easy One-Pan Taco Hamburger Helper

Angie — Thu, 23 Oct 2025 14:19:08 +0000

This Easy One-Pan Taco Hamburger Helper is a creamy, flavorful, semi-homemade dinner made with Hamburger Helper, taco seasoning, and a few pantry staples. The perfect quick and easy comfort food for busy weeknights!

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If you grew up loving Hamburger Helper, this semi-homemade twist is going to be your new weeknight favorite! My son has always loved Hamburger Helper, he calls it “cheesy beef and noodles”, and corn is one of his favorite veggies. So I thought it would be fun to give one of his favorite dinners a little upgrade into a cheesy taco pasta!

This Easy One-Pan Taco Hamburger Helper takes that nostalgic boxed mix and turns it into a creamy, flavorful skillet meal with a fun taco-inspired twist. It’s rich, hearty, cheesy-tasting from the creamy sauce, and packed with family-friendly flavor, all in under 30 minutes!

Why You’ll Love This Recipe

Easy, one-pan dinner: Everything cooks in the same skillet for easy cleanup.
Semi Homemade shortcut: Start with a Hamburger Helper box and a few pantry staples for a fast, comforting meal.
Creamy and flavorful: The heavy cream and taco seasoning make the sauce rich and delicious.
Family-approved: Kids and adults will love the cozy taco flavor twist.
Customizable: Add black beans, bell peppers, or top with shredded cheese — make it your own!

Ingredients For This Hamburger Helper with A Taco Twist:

1 pound ground beef
1 box Hamburger Helper mix (I used Cheeseburger Macaroni, but any flavor works)
1 ¼ cups water (plus extra if needed) – you could also use beef broth instead
2 cups heavy cream (instead of milk)
1 (1 oz) packet taco seasoning
1 (15–16 oz) can diced tomatoes, undrained
1 cup frozen corn
1 cup frozen peas
Salt, to taste (optional)

Ingredient amounts and entire recipe directions in recipe card below with print option!

How To Make Easy One-Pan Taco Hamburger Helper:

rown the beef
In a large skillet, cook the ground beef over medium heat until fully browned. Drain the grease (or blot it with a paper towel like I do!).
Add the pasta and sauce
Add the Hamburger Helper pasta, the seasoning packet from the box, water, and heavy cream. Stir until everything is combined.
Add the extra flavor
Stir in the taco seasoning, diced tomatoes with juices, frozen corn, and peas. Mix well.
Cook and simmer
Cover the skillet with a lid and bring to a boil. Reduce heat to low and let it simmer for about 10 minutes. Stir occasionally so nothing sticks. You want the liquid to be mostly gone but want it to look long enough for the pasta to be done.
Finish and serve
If the pasta isn’t quite tender, add a splash of water and cook for about 5 more minutes. Taste and add a little salt and pepper if needed. Serve warm and enjoy!

Angie’s Semi Homemade Suggestions:

You can jazz this up even more by sprinkling on shredded cheddar, your favorite taco toppings before serving or a handful of crushed tortilla chips for a crunchy taco hamburger helper. It gives that extra “taco night” vibe, and if you have picky eaters, melted cheese never hurts. Shredded cheddar cheese or Monterey jack would be great.
Also a bit of sour cream and salsa with slices of fresh avocado would be great
We don’t use onion in our recipes because Thomas is allergic but you could also sauté some onions with the beef if you wanted.
To use homemade taco seasoning in this recipe, just remove the packet and use 2 tablespoons of your homemade seasoning.

What to Serve with Taco Hamburger Helper:

side salad or roasted veggies
Warm tortillas or cornbread
Or just enjoy it by itself as a full meal in one pan

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. When reheating it, you may want to add a splash of milk or water to loosen up the sauce.

Want to try this taco update with a homemade version? I also have a recipe on BigBearsWife.com for a homemade taco hamburger helper if you’d like to try that.

MORE Pasta Recipes:

Easy One-Pan Taco Hamburger Helper

Yield: 4–5 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This Easy One-Pan Taco Hamburger Helper is a creamy, flavorful, semi homemade dinner made with Hamburger Helper, taco seasoning, and a few pantry staples. The perfect quick and easy comfort food for busy weeknights!

Ingredients

1 pound ground beef
1 box Hamburger Helper mix (Cheeseburger Macaroni works great!)
1 ¼ cups water (plus extra if needed)
2 cups heavy cream (instead of milk)
1 (1 oz) packet taco seasoning
1 (15–16 oz) can diced tomatoes, undrained
1 cup frozen corn
1 cup frozen peas
Salt, to taste (optional)

Instructions

Step 1: Brown the beef

In a large skillet, cook the ground beef over medium heat until fully browned. Drain the grease (or blot it with a paper towel like I do!).

Step 2: Add the pasta and sauce

Add the Hamburger Helper pasta, the seasoning packet from the box, water, and heavy cream. Stir until everything is combined.

Step 3: Add the flavor

Stir in the taco seasoning, diced tomatoes with juices, frozen corn, and peas. Mix well.

Step 4: Cook and simmer

Cover the skillet and bring to a boil. Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally so nothing sticks.

Step 5: Finish and serve

If the pasta isn’t quite tender, add a splash of water and cook for about 5 more minutes. Taste and add a little salt if needed. Serve warm and enjoy!

Notes

Try sprinkling some shredded cheese or crushed tortilla chips on top before serving.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

The post Easy One-Pan Taco Hamburger Helper appeared first on Shoppin' Buggy Recipes.

Buffalo Chicken Cheese Tortellini

Angie — Tue, 01 Apr 2025 19:00:32 +0000

Who doesn’t love the tangy and spicy flavor of buffalo chicken? And when it’s combined with creamy cheese tortellini, it’s a match made in food heaven. You’ll love making this easy Buffalo Chicken Cheese Tortellini!

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Not only is this recipe delicious, but it’s also so easy to make!

With just a few simple ingredients and minimal prep time, this dish is perfect for busy weeknights or lazy weekends.

Plus, the creamy and cheesy texture of the tortellini perfectly balances out the heat from the buffalo chicken, creating a well-rounded and satisfying dish. So why settle for the same old boring meals when you can spice things up with this flavorful twist on a classic dish? Your taste buds will thank you.

Ingredients For Buffalo Chicken Cheese Tortellini:

16 ounces Alfredo Sauce
1/2 cup Buffalo Sauce
2 cups cooked shredded chicken
9 ounces refrigerated cheese tortellini
Optional sprinkle of fresh parsley for color
Salt for pasta water

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Buffalo Chicken Cheese Tortellini?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Alfredo sauce – We use Bertolli Alfredo Sauce with Aged Parmesan Cheese. This is my favorite jar alfredo but you can always make homemade!

Buffalo sauce – I really love to make my own buffalo sauce but I also like the Moore Buffalo Wing Sauce.

Shredded Chicken- For this recipe/post I used precooked, pre-shredded chicken from the Food Lion Deli but you can use leftover shredded chicken or cook and shred chicken for this recipe. You could also get a Rotisserie chicken from the deli and shred some of it for this recipe. The chicken that I got from the grocery store did have the Rotisserie chicken seasoning on it.

Refrigerated cheese tortellini– I used the refrigerated cheese tortellini from the deli section but you can use any kind you want.

How To Make Buffalo Chicken Tortellini:

Add alfredo sauce and buffalo sauce to a medium saucepan.

For the buffalo sauce: If you’re crazy about hot sauce and buffalo sauce you may want to add more, if you’re not a fan, you may want to add less.
Heat on medium heat until warm.
Bring a pot of salted water to a boil.
Once the water is boiling, add refrigerated cheese tortellini.
Cook according to package directions. About 5-7 minutes.
Add shredded chicken to the buffalo sauce mixture and stir to combine.
Once the pasta is cooked, drain and add pasta to the sauce.
Stir to combine.
Once heated throughout, it’s time to serve.
Optional sprinkle of fresh parsley for color.

Would you add anything else to this dish? I’d love to know if you’re making the dish or any variations you’ve tried!

More Tortellini Recipes:

More Buffalo Chicken Recipes:

Buffalo Chicken Cheese Tortellini

Yield: 4 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Who doesn't love the tangy and spicy flavor of buffalo chicken? And when it's combined with creamy cheese tortellini, it's a match made in food heaven. You'll love making this easy Buffalo Chicken Cheese Tortellini!

Ingredients

16 ounces Alfredo Sauce
1/2 cup Buffalo Sauce
2 cups cooked shredded chicken
9 ounces refrigerated cheese tortellini
Optional sprinkle of fresh parsley for color

Instructions

Add alfredo sauce and buffalo sauce to a medium saucepan.
Heat on medium heat until warm.
Bring a pot of salted water to a boil.
Once the water is boiling, add refrigerated cheese tortellini.
Cook according to package directions. About 5-7 minutes.
Add shredded chicken to the buffalo sauce mixture and stir to combine.
Once the pasta is cooked, drain and add pasta to the sauce.
Stir to combine.
Once heated throughout, it's time to serve.
Optional sprinkle of fresh parsley for color.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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Teriyaki Shrimp Foil Packets

Angie — Wed, 10 Jul 2024 16:49:44 +0000

Looking for an easy and delicious dinner idea? Look no further than these teriyaki shrimp foil packets. With minimal prep and cleanup, this recipe is a lifesaver for busy nights when you want a flavorful meal without the fuss. With simple ingredients and step-by-step instructions, you’ll be enjoying a mouthwatering meal in no time.

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I’m a sucker for shrimp! I love it and I love how it can be used in all kind of dishes.

We went to the beach the other weekend and I ate shrimp every day we were there. We had peel and eat shrimp, grilled shrimp, fried jumbo shrimp and popcorn shrimp. Every day I was there, I ended up having shrimp for at least one meal, and I was perfectly ok with that.

I also love easy meals / quick dinners. So when I was brain storming some ideas for shrimp recipes, I though of my favorite Teriyaki Chicken Foil Packets and thought that a shrimp version would be great!

I was right!

Ingredients For Teriyaki Shrimp Foil Packets:

10 ounce bag frozen broccoli, thawed
14.5 oz can sliced carrots, drained
16 ounces sliced mushrooms
16 ounces Extra Large Raw Shrimp*, peeled and deveined
1 teaspoon sesame seeds
Salt
Pepper
1 cup of teriyaki sauce – I use Kikkoman Teriyaki Baste & Glaze Sauce
Aluminum Foil

*Extra Large Shrimp is 26-30 shrimp per pound

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For These Teriyaki Shrimp Foil Packets?

Broccoli – Fresh that has been blanched or Thawed from Frozen will work

Mushrooms – I’ve used white and baby bellas. Your favorite will work!

Sliced carrots – whatever canned version you want. I like the canned because they’re already cooked/soft. You could also use like a steamer bag version.

Shrimp – I used Food Lion brand, frozen shrimp that I thawed and deveined

Sesame seeds – any brand is fine

Salt – any brand is fine

Pepper – any brand is fine

Teriyaki sauce – I use Kikkoman Teriyaki Baste & Glaze Sauce

Aluminum Foil – any brand is fine, but I really love the foil sheets

How To Make Teriyaki Shrimp Foil Packets:

First, start by preheating the oven to 425F.
Next, we’re going to create the foil packets for our shrimp.

To prepare the foil packets, tear off six (6) large sheets of aluminum foil (about 12×18 inches each). I also normally use my hand as a guide, you’ll need space for the veggies and shrimp plus enough foil to pull up around shrimp to create a foil packet.
I also like to put these on a rimmed baking sheet incase any of the sauce leaks out of the foil packets while these are in the oven.
In a large bowl, combine the thawed broccoli, sliced carrots, sliced mushrooms, and raw shrimp
Add Teriyaki sauce and sesame seeds. Stir well to combine.
Add a few dashes of salt and pepper to the mixture and stir to combine.

I didn’t add measurement amounts for the salt and pepper because it’s really just a personal preference on how much or how little you add for this dish. I normally find that a few dashes of each works out perfectly.
Divide the veggie and shrimp mixture evenly between each piece of foil.
Pull foil edges up to the center and then crimp the edges together to loosely seal foil packets.
Bake in preheated oven for 15-20 minutes or until shrimp is pink and curled.

It’s important to note that cooking times may vary depending on what size shrimp you use.
Remove from oven and let sit 5 minutes in foil before serving.

What Do I Serve With Teriyaki Shrimp Foil Packets?

Looking for some side dishes to serve with your shrimp foil packet dinners? No Problem! Here are a few side dishes that we love:

Another great idea is to serve the teriyaki shrimp foil packets over a bed of rice or quinoa.

This is a great way to stretch your meal and make it more filling.

Can I Cook Teriyaki Shrimp Foil Packets Over A Campfire Or On The Grill?

Absolutely! You’ll want to get the grill / campfire to about medium-high heat and cook the foil packet meals over direct heat for about 20 minutes. Just make sure the shrimp is pink and curled before serving.

What Other Vegetables Can I Add To Foil Packs Meals?

You can really add any kind of vegetable that you like. You’ll just want to make sure that they are sliced thinly enough to cook in 20 minutes. Small diced Bell Peppers (green or red bell pepper would work), snap peas, red onion, corn, sliced green onions and even though it’s not a vegetable, pineapple chunks would be great with teriyaki sauce.

Can Foil Packet Dinners Be Made Ahead Of Time?

They can! You can make foil packet dinners ahead of time and wrap them in heavy duty aluminum foil (to prevent leaks) and pop them into the fridge (or a cooler for camping). You can make them 1-2 days in advance and just wrap them up tightly and store them in the fridge until you’re ready to cook.

More Shrimp Recipes:

More Foil Packet Dinner Recipes:

You can also find 10 of the Best Foil Packet Dinner Recipes on my other blog, BigBearsWife.com

Teriyaki Shrimp Foil Packets

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

10 ounce bag frozen broccoli, thawed
14.5 oz can sliced carrots, drained
16 ounces sliced mushrooms
16 ounces Extra Large Raw Shrimp*, peeled and deveined
1 cup teriyaki baste glaze
1 teaspoon sesame seeds
Salt
Pepper
Aluminum Foil

Instructions

First, start by preheating the oven to 425F.

Next, we’re going to create the foil packets for our shrimp.To prepare the foil packets, tear off six (6) large sheets of aluminum foil (about 12×18 inches each). I also normally use my hand as a guide, you’ll need space for the veggies and shrimp plus enough foil to pull up around shrimp to create a foil packet.

I also like to put these on a rimmed baking sheet incase any of the sauce leaks out of the foil packets while these are in the oven.

In a large bowl, combine the thawed broccoli, sliced carrots, sliced mushrooms, and raw shrimp,

Add Teriyaki sauce and sesame seeds. Stir well to combine.

Add a few dashes of salt and pepper to the mixture and stir to combine. I didn’t add measurement amounts for the salt and pepper because it’s really just a personal preference on how much or how little you add for this dish. I normally find that a few dashes of each works out perfectly.

Divide the veggie and shrimp mixture evenly between each piece of foil.

Pull foil edges up to the center and then crimp the edges together to loosely seal foil packets.

Bake in preheated oven for 15-20 minutes or until shrimp is pink and curled. It’s important to note that cooking times may vary depending on what size shrimp you use.

Remove from oven and let sit 5 minutes in foil before serving.

Notes

*Extra Large Shrimp is 26-30 shrimp per pound

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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Ingredients

4 tablespoons olive oil
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
8 ounce fresh mozzarella pearls
8 ounces cherry tomatoes, halved
9 ounces refrigerated cheese tortellini*
Salt & Pepper

Instructions

Bring a pot of salted water to a boil.
In a large bowl, whisk together the olive oil and balsamic vinegar.
Add in the chopped basil and the mozzarella pearls.
Slice the cherry tomatoes in half and add them to the bowl. You can leave some of the tomatoes whole if you want.
Once the water is boiling, add refrigerated cheese tortellini. Cook according to package directions. About 5-7 minutes.
Once pasta is tender, pour into a colander and rinse with cold water.
Once pasta is cool, add to bowl and stir everything together.
Add a few dashes of salt and pepper.
Taste and season as desired.
Cover bowl and chill in fridge for at least 4 hours.
Before serving, toss pasta salad.
You may want to add a few more dashes of olive oil and balsamic vinegar, as the pasta will soak up the liquid in the pasta salad while in the fridge.
You can also finish it off with a balsamic glaze before serving.

Notes

*I used tri-colored refrigerated cheese tortellini for this recipe but you can use any refrigerated cheese tortellini

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 319Trans Fat: 0g

I am not a nutritionist. Calories and other numbers may vary based on brands and amounts used.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Ingredients

8 ounces sliced mushrooms
8 ounces asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 teaspoon onion powder
16 ounces large seashell pasta, uncooked
15 ounce can cannellini beans, drained and rinsed
24 ounce jar Vodka sauce
2 ounces shredded parmesan cheese (optional)

Instructions

Bring a large pot of salted water to a boil.
Preheat oven to 425F.
On a rimmed lined baking sheet, add mushroom and asparagus.
Drizzle with olive oil and sprinkle with onion powder.
Toss everything together and spread into a single layer.
Roast vegetables in oven for 15 minutes.
While vegetables are roasting, add pasta to boiling water and cook for 10 minutes (or until tender)
Drain pasta. Add drained pasta back to pot and add the drained and rinsed beans to pasta.
Once vegetables are done roasting, add them to the pot as well.
Add pasta sauce and stir. *
Plate pasta and sprinkle with parmesan cheese.

Notes

* you can heat pasta sauce in a sauce pan before adding to pot but I find that the heat from the pasta and roasted vegetables is normally enough to heat the sauce.

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The post Quick Roasted Vegetable Pasta in Vodka Sauce appeared first on Shoppin' Buggy Recipes.

Broccoli and Cheese Stuffed Baked Potatoes

Angie — Tue, 30 Apr 2024 19:25:43 +0000

Stuffed Baked Potatoes are a great lunch or dinner option! Easy to customize and simple to toss together! These Broccoli and Cheese Stuffed Baked Potatoes are one of my favorite types of stuffed baked potatoes!

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I’ve always had a love of baked potatoes. However, when I started working at Rock-ola Cafe as a waitress, years ago, I fell in love with the stuffed baked potatoes on their menu.

Rock-Ola served Chicken Stuffed Potatoes and Steak Stuffed Potatoes and they were fantastic.

However, I think you can make all kinds of “stuffed potatoes” into wonderful meals.

For example, these Broccoli and Cheese Stuffed Baked Potatoes! Now I just stuffed these with a cheese sauce and steamed broccoli but they would also be fantastic with some grilled chicken tossed it.

Ingredients For Broccoli and Cheese Stuffed Baked Potatoes:

2 Russet Baking Potatoes
Olive Oil
Salt
Black Pepper
12 ounce block Velveeta cheese, cut into cubes
1/2 cup heavy cream or whole milk
10 ounces frozen broccoli, steamed
1 tablespoons butter, melted

Ingredient amounts and full recipe directions in recipe card below with print option!

Which Brands Did I Use For These Broccoli and Cheese Stuffed Baked Potatoes?

Potatoes – I used Russet Baking Potatoes from Food Lion

Olive Oil – I normally use Pompeian Extra Virgin Olive Oil

Salt – any brand will work

Pepper – any brand will work

Cheese – Velveeta Block Cheese

Heavy Cream – any brand will do

Broccoli – Steamfresh Frozen Broccoli Florets

Butter – any brand

How To Make Broccoli and Cheese Stuffed Baked Potatoes:

Cooking The Potatoes:

There are a few ways to bake or cook the baking potatoes.

You can air fry them, bake them or microwave them until tender.
For this particular recipe, I’m going to air fry these potatoes but your favorite baked potato method will work.
Prick the outside of the potato with a fork, all over.
Spread olive oil all over the potato and season with salt and pepper.
Place into the basket of the air fryer and air fry at 390F for about 30-40 minutes or until tender.
While potatoes are cooking, make the cheese sauce and steam broccoli.
Cube Velveeta cheese and add to a medium sauce pan.
Add in cream. Heat on medium to low heat and whisk until smooth.
Steam broccoli, either in a microwave safe bag or on the stove.
Once potatoes are cooked and tender, carefully use a knife to split the potato down the middle.
Be careful as the potato will be hot!
Use your palms to press the ends of the potato towards to middle to really open up the baked potato like in a restaurant.
Add 1 tablespoon melted butter to each potato.
Sprinkle salt and pepper over the butter.
Spoon melted cheese sauce over each potato…
and then add broccoli.
Serve hot/warm.

Does This Potato Only Have Broccoli and Cheese On It?

These stuffed potatoes mainly has broccoli and cheese but (YUM Broccoli cheddar potatoes!) but they also have melted butter, salt and pepper inside. You don’t have to add the melted butter, salt and pepper but I think it makes the stuffed baked potato taste better.

What Kind Of Potato Do You Use For Stuffed Potatoes?

You’ll want to use russet potatoes for these stuffed baked potatoes.

Do I Have To Cook These Potatoes In An Air Fryer?

No, There are a few ways to bake or cook the baking potatoes.

You can air fry them, bake them in the oven or microwave them until tender.

For this particular recipe/post, I did air fry these potatoes but your favorite baked potato method will work.

More Stuffed Potato Recipes:

More Broccoli and Cheese Recipes:

Broccoli and Cheese Stuffed Baked Potatoes

Yield: 2 stuffed baked potatoes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

2 Russet Baking Potatoes
Olive Oil
Salt
Pepper
12 ounce block Velveeta cheese, cut into cubes
1/2 cup heavy cream or whole milk
10 ounces frozen broccoli, steamed
1 tablespoons butter, melted
Salt
Pepper

Instructions

Cooking The Potatoes:

There are a few ways to bake or cook the baking potatoes.

You can air fry them, bake them or microwave them until tender.

For this particular recipe, I'm going to air fry these potatoes but your favorite baked potato method will work.

Prick the outside of the potato with a fork, all over.

Spread olive oil all over the potato and season with salt and pepper.

Place into the basket of the air fryer and air fry at 390F for about 30-40 minutes or until tender.

While potatoes are cooking, make the cheese sauce and steam broccoli.

Cube Velveeta cheese and add to a medium sauce pan.

Add in cream.

Heat on medium to low heat and whisk until smooth.

Steam broccoli, either in a microwave safe bag or on the stove.

Once potatoes are cooked and tender, carefully use a knife to split the potato down the middle.

Be careful as the potato will be hot!

Use your palms to press the ends of the potato towards to middle to really open up the baked potato like in a restaurant.

Add 1 tablespoon melted butter to each potato.

Sprinkle salt and pepper over the butter.

Spoon melted cheese sauce over each potato and then add broccoli.

Serve hot/warm.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

The post Broccoli and Cheese Stuffed Baked Potatoes appeared first on Shoppin' Buggy Recipes.

Chicken Teriyaki Swiss Cheese Sliders

Angie — Tue, 16 Jan 2024 17:22:09 +0000

Score big with your friends and family during game day with these mouthwatering chicken teriyaki Swiss cheese sliders. Find out how to create the perfect game day snack that will have everyone cheering for more. Not only are these great for game day but they’re perfect for an easy lunch or dinner!

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Get ready to tackle your hunger with the ultimate game day snack that will have your taste buds cheering for more. These mouthwatering chicken teriyaki Swiss cheese sliders are a guaranteed touchdown with your friends and family.

From the perfect combination of flavors to their quick and easy preparation, these sliders are a game changer. Not only can you customize them to your heart’s content, but they also offer versatility beyond game day.

They’re great for a quick lunch or dinner!

Ingredients For Chicken Teriyaki Swiss Cheese Sliders:

½ cup Teriyaki Baste and Glaze
2 cups shredded Chicken
1 tablespoon Mayo
6-8 slices Swiss cheese
12 pack Hawaiian rolls
Melted butter
parsley (optional)

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For Chicken Teriyaki Swiss Cheese Sliders?

Teriyaki Baste and Glaze – I use Kikkoman Teriyaki Baste and Glaze

Shredded Chicken – You can use leftover chicken, cook 2 chicken breast and shred them or use the meat from a rotisserie chicken from the grocery store.

Mayo – I used Dukes

Swiss Cheese – I used Sargento Sliced Swiss Cheese

Hawaiian Rolls – Kings Hawaiian Sweet Rolls

Melted Butter – Food Lion Brand (but any brand is fine)

Parsley (optional)

How To Make Chicken Teriyaki Swiss Cheese Sliders:

Preheat oven to 350F.
Split the rolls horizontally. Lay the bottom half of the onto a baking sheet.

I laid them in a cake pan but I would suggest putting them on a piece of parchment paper instead of directly on the pan so the bottoms don’t get too dark.
Spread mayo over bottom cut sections of bread.
Mix Teriyaki sauce and shredded chicken together.
Spread over the bottom half of the rolls.
Top with slices of Swiss cheese.
Add top rolls on top of cheese.
Place into the oven for about 10-15 minutes to heat and melt cheese.
Remove from oven and brush tops of buns with melted butter.
Cut and serve.

These are also great reheated.

What Kind Of Rolls Are Best For Sliders?

A soft, slightly sweet Hawaiian roll is ideal for these sliders.

I love using the sweet King’s Hawaiian Rolls! I also noticed that there were some savory Hawaiian rolls at the store the other day, I bet those would be great too.

What Kind Toppings Should I Serve With These?

At first I was going to top these sliders with lettuce and tomato. However, after I made them, I decided that they didn’t really need any other toppings.

You could still however, top them with green lettuce, ripe tomatoes and pickles!

More Teriyaki Flavored Recipes:

Chicken Teriyaki Swiss Cheese Sliders

Yield: 12 sliders

Ingredients

½ cup Teriyaki Baste and Glaze
2 cups shredded Chicken
1 tablespoon Mayo
6-8 slices Swiss cheese
12 pack Hawaiian rolls
Melted butter
parsley (optional)

Instructions

Preheat oven to 350F.
Split the rolls horizontally.
Lay the bottom half of the onto a baking sheet and spread mayo over bottom cut sections of bread.
Mix Teriyaki sauce and shredded chicken together.
Spread over the bottom half of the rolls.
Top with slices of Swiss cheese.
Add top rolls on top of cheese.
Place into the oven for about 10-15 minutes to heat and melt cheese.
Remove from oven and brush tops of buns with melted butter.
Cut and serve.

Notes

These are great, reheated too.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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Super Easy Chicken Alfredo Stuffed Shells

Angie — Tue, 17 Oct 2023 16:13:22 +0000

Craving a comforting and satisfying meal? Look no further! This foolproof recipe for chicken Alfredo stuffed shells will guide you through the process, ensuring a delicious and stress-free meal. Get ready to cozy up with a plate of pure deliciousness!

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Craving a warm, comforting meal that will satisfy your taste buds and lift your spirits? Look no further!

If you’re in need of the ultimate comfort food, we have the perfect solution for you: Chicken Alfredo Stuffed Shells.

With just a few simple ingredients and step-by-step instructions, you’ll be able to create a plate of pure deliciousness that will have you cozying up and enjoying every bite.

Ingredients For Chicken Alfredo Stuffed Shells:

boneless, skinless chicken breast
salt
pepper
Italian Seasoning
“Pinch Perfect” Rotisserie Chicken Seasoning
Jumbo Shells
Alfredo sauce
grated parmesan cheese
shredded mozzarella cheese

Ingredient amounts and entire recipe directions are in the recipe card below with a print option!

Which Brands Did I Use For This Alfredo Cajun Cream Sauce Chicken Thighs and Wild Rice?

Sometimes when it comes to Semihomemade recipes that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Boneless, skinless chicken breast – I used Nature’s Promise Chicken Breasts Boneless & Skinless

Salt – any brand is fine

Pepper – any brand is fine

Italian Seasoning – any brand is fine

“Pinch Perfect” Rotisserie Chicken Seasoning

Jumbo Shells – We used Barilla Jumbo Shells

Alfredo sauce – Bertolli Alfredo Sauce with Aged Parmesan Cheese. You could also use Homemade alfredo sauce if you wanted to.

Grated parmesan cheese – I’ve been loving the Sartori Parmesan Classic

Shredded mozzarella cheese – I used kraft

How To Make Chicken Alfredo Stuffed Shells:

Preheat oven 350F
Seasoning chicken with chicken seasoning.
Cook chicken for about 15 minutes on medium heat until done (internal temperature should reach 165F)
Remove chicken from heat and set aside.
Bring a salted pot of water to a boil.
Add jumbo shells to the water and boil for 9 minutes.
For the filling, shred the chicken. Then combine the shredded chicken and combine 15 ounces of Alfredo, 1 tablespoon Italian Seasoning, 1 teaspoon “Pinch Perfect” Rotisserie Chicken Seasoning, 1/4 cup grated parmesan cheese, 2 cups shredded mozzarella cheese. Mix Well.
Once jumbo pasta shells are cooked, remove them from water and let drain.
Spoon a spoonful of mixture / filling into each shell.
In a 9×13 dish, spread a small amount of alfredo over the bottom of the pan.
Line stuffed shells in a baking dish in a single layer.
Pour alfredo sauce over shells.
Top with Mozzarella cheese and Italian Seasoning.
Bake for 30 minutes.

More Stuffed Shell Recipes:

Spinach and Mushroom Stuffed Shells

Plus 10 of the BEST Stuffed Shell Recipes

More Alfredo Recipes:

Chicken Alfredo Stuffed Shells

Yield: 8 servings

Ingredients

2 pounds boneless, skinless chicken breast

Seasoning for Chicken:

1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian Seasoning
1/2 teaspoon "Pinch Perfect" Rotisserie Chicken Seasoning
12 ounce box Jumbo Shells

For Filling:

15 oz jar Alfredo sauce
1 tablespoon Italian Seasoning
1 teaspoon "Pinch Perfect" Rotisserie Chicken Seasoning
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese

For Topping:

30 ounce Alfredo Sauce
2 cups shredded Mozzarella cheese
1/2 teaspoon Italian Seasoning

Instructions

Preheat oven 350F
Seasoning chicken with chicken seasoning.
Cook chicken for about 15 minutes on medium heat until done (internal temperature should reach 165F)
Remove chicken from heat and set aside.
Bring a salted pot of water to a boil.
Add jumbo shells to the water and boil for 9 minutes.
For the filling, shred the chicken and combine 15 ounces of Alfredo, 1 tablespoon Italian Seasoning, 1 teaspoon "Pinch Perfect" Rotisserie Chicken Seasoning, 1/4 cup grated parmesan cheese, 2 cups shredded mozzarella cheese.
Mix Well.
Once shells are cooked, remove them from water and let drain.
Spoon a spoonful of filling into each shell.
In a 9x13 dish, spread a small amount of alfredo over the bottom of the pan.
Line stuffed shells in a baking dish in a single layer.
Pour alfredo sauce over shells.
Top with Mozzarella cheese and Italian Seasoning.
Bake for 30 minutes.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

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The post Super Easy Chicken Alfredo Stuffed Shells appeared first on Shoppin' Buggy Recipes.

Cajun Alfredo Chicken Pasta

Angie — Mon, 04 Sep 2023 10:57:00 +0000

Pressed for time? Learn the quick and easy way to whip up a delicious Cajun Alfredo Chicken Pasta in just 30 minutes. Say goodbye to boring weeknight dinners!

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Are you tired of spending hours in the kitchen after a long day at work? Do you crave a meal that is not only delicious but one that can be ready in just 30 minutes? Say goodbye to boring weeknight dinners and get ready to savor every mouthwatering bite of this semihomemade delight.

Ingredients For Cajun Alfredo Chicken Pasta:

16 ounce box penne pasta
2 – 24 ounce jars Alfredo sauce
1 cup shredded mozzarella cheese
2 teaspoons cajun seasoning
4 cups chopped cooked chicken*

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Cajun Alfredo Chicken Pasta?

How To Make Cajun Alfredo Chicken Pasta:

To start, bring a large pot of salted water to a boil. Once the water is vigorously boiling, add the pasta of your choice.
Cook the pasta according to the package instructions until it reaches al dente perfection. This usually takes around 8 to 10 minutes.
In a large skillet or large sauce pan, combine the alfredo sauce and Cajun Seasoning.
*Remember, if you don’t normally cook with cajun seasoning, add a little at a time and taste as you go.
Add in cooked chicken and mozzarella cheese and stir well.
When pasta is done cooking, add drained pasta to sauce and stir well!
Fresh Parlsey used in photos as garnish.

And there you have it – a delectable Cajun Alfredo Chicken Pasta that is ready to be served. In just 30 minutes, you’ve created a meal that balances the spiciness of Cajun seasoning with the richness of Alfredo sauce, resulting in a satisfying and flavorful dish. Get ready to indulge in a plateful of this culinary delight.,

More Pasta Recipes:

More Chicken Recipes:

Cajun Alfredo Chicken Pasta

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pressed for time? Learn the quick and easy way to whip up a delicious Cajun Alfredo Chicken Pasta in just 30 minutes. Say goodbye to boring weeknight dinners!

Ingredients

16 ounce box penne pasta
2 - 24 ounce jars Alfredo sauce
1 cup shredded mozzarella cheese
2 teaspoons cajun seasoning
4 cups chopped cooked chicken*

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook for about 12 minutes or until tender.
In a large skillet or large sauce pan, combine the alfredo sauce and Cajun Seasoning.
Add in cooked chicken and mozzarella cheese and stir well.
When pasta is done cooking, add drained pasta to sauce and stir well!
Fresh Parlsey used in photos as garnish.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

The post Cajun Alfredo Chicken Pasta appeared first on Shoppin' Buggy Recipes.

French Onion Dip Chicken

Angie — Wed, 30 Aug 2023 10:54:00 +0000

Who says French onion dip is just for dipping? Discover a creative way to use this beloved condiment and turn it into a delicious main course. Learn how to combine the flavors of French onion dip with juicy chicken breasts to create a meal that is sure to impress. Get ready to savor the mouthwatering taste of French Onion Dip Chicken.

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Who doesn’t love French onion dip? It’s the ultimate party staple and go-to dip for potato chips. I absolutely LOVE it with Ruffles Cheddar and Sour Cream Potato Chips!

But what if I told you that this beloved condiment can do so much more than just sit on the sidelines? In this article, we’re uncovering a hidden gem – a recipe that transforms French onion dip into the star of the show, elevating it from appetizer status to a mouthwatering main course. Get ready to tantalize your taste buds as we reveal the secrets behind creating the irresistible French Onion Dip Chicken.

While we’re going to mainly use onion powder, garlic power, salt and pepper to season our chicken before adding the French Onion Dip, you can certainly customize the flavors of your French Onion Dip Chicken to suit your preferences. Add a kick of heat with some cayenne pepper or give it a smoky twist with a sprinkle of paprika. Experiment with different herbs and spices to create your own signature dish.

In the world of chicken recipes, there are classics that we turn to time and time again. From the simplicity of grilled chicken to the comforting flavors of roasted chicken, these traditional dishes have stood the test of time. However, sometimes we crave something a little different, a twist on the familiar. That’s where French onion dip comes in.

Not only is this recipe going to create the main dish but we’re also cooking our potatoes right along with it!

Of course you can leave out the potatoes if you want to.

Ingredients For French Onion Dip Chicken:

red potatoes
olive oil
french onion dip
boneless, skinless chicken breasts
onion powder
Italian seasoning
salt
garlic powder
black pepper
butter
bread crumbs
grated parmesan cheese

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This French Onion Dip Chicken?

red potatoes – I used Fresh-Sides Red Potatoes, Petite – 24 oz bag

olive oil – any brand you love

french onion dip – Deans French Onion Dip is my favorer!

boneless, skinless chicken breasts – I used Nature’s Promise Chicken Breasts Boneless & Skinless, Free From, All Natural

onion powder– any brand you love

Italian seasoning– any brand you love

salt– any brand you love

garlic powder– any brand you love

black pepper– any brand you love

butter– any brand you love

bread crumbs– any brand you love

grated parmesan cheese – I’ve been loving the Sartori Parmesan Classic

How To Make French Onion Dip Chicken:

First, gather your ingredients. You will need boneless, skinless chicken breasts, garlic powder, onion powder, salt, pepper, French onion dip, bread crumbs, butter and grated Parmesan cheese.
Preheat your oven to 400°F.
Cut the red potatoes in half (or quarters if they’re large) and spread them out onto a rimmed baking sheet lined with foil.
Drizzle them with olive oil and sprinkle with the potato seasonings (listed in recipe below). Toss to coat.
Pop them into the oven for 15 minutes.
While the potatoes are cooking, lets flatten the chicken. I find it easiest to pop 2 chicken breast into a gallon size zip lock bag…
….close the bag and then beat them with a rolling pin until flattened a bit. This will help them cook faster.
After the 15 minutes, remove the pan from the oven and push the potatoes to one side of the pan.
Lay the flattened chicken breast onto the pan.
Season with the chicken seasonings listed below in recipe box.
Cover each chicken breast with the french onion dip. An 8 ounce container of dip should cover 4 chicken breasts.
Combine the breadcrumbs, parmesan cheese and melted butter. Stir until well combined.
Sprinkle breadcrumbs onto chicken breast.
Bake the chicken in the preheated oven for about 25 minutes, or until the internal temperature reaches 165°F.

More Ranch Recipes:

More Dip Recipes:

French Onion Dip Chicken

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

1.5 pounds red potatoes*
2 tablespoons olive oil
8 ounces french onion dip
4 boneless, skinless chicken breasts

Potato Seasoning:

1/2 tablespoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon salt

Chicken seasoning:

1/2 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt

Topping:

3 tablespoons butter
1/2 cup bread crumbs
1/2 cup grated parmesan cheese

Instructions

Preheat your oven to 400°F.
Cut the red potatoes in half (or quarters if they’re large) and spread them out onto a rimmed baking sheet lined with foil.
Drizzle them with olive oil and sprinkle with the potato seasonings (listed in recipe ). Toss to coat.
Pop them into the oven for 15 minutes.
While the potatoes are cooking, lets flatten the chicken. I find it easiest to pop 2 chicken breast into a gallon size zip lock bag, close the bag and then beat them with a rolling pin until flattened a bit. This will help them cook faster.
After the 15 minutes, remove the pan from the oven and push the potatoes to one side of the pan.
Season with the chicken seasonings listed above.
Cover each chicken breast with the french onion dip. An 8 ounce container of dip should cover 4 chicken breasts.
Combine the breadcrumbs, parmesan cheese and melted butter. Stir until well combined.
Sprinkle breadcrumbs onto chicken breast.
Bake the chicken in the preheated oven for about 25 minutes, or until the internal temperature reaches 165°F.
Serve with the potatoes and greenbeans or any side you like!

Notes

* I used the 24 oz bag Fresh-Sides Red Potatoes, Petites

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin It!

The post French Onion Dip Chicken appeared first on Shoppin' Buggy Recipes.

Main Dishes Archives - Shoppin' Buggy Recipes

Easy One-Pan Taco Hamburger Helper

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Ingredients For This Hamburger Helper with A Taco Twist:

How To Make Easy One-Pan Taco Hamburger Helper:

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Broccoli and Cheese Stuffed Baked Potatoes

Ingredients For Broccoli and Cheese Stuffed Baked Potatoes:

Which Brands Did I Use For These Broccoli and Cheese Stuffed Baked Potatoes?

How To Make Broccoli and Cheese Stuffed Baked Potatoes:

Does This Potato Only Have Broccoli and Cheese On It?

What Kind Of Potato Do You Use For Stuffed Potatoes?

Do I Have To Cook These Potatoes In An Air Fryer?

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What Kind Toppings Should I Serve With These?

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Super Easy Chicken Alfredo Stuffed Shells

Ingredients For Chicken Alfredo Stuffed Shells:

Which Brands Did I Use For This Alfredo Cajun Cream Sauce Chicken Thighs and Wild Rice?

How To Make Chicken Alfredo Stuffed Shells:

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Chicken Alfredo Stuffed Shells

Ingredients

Seasoning for Chicken:

For Filling:

For Topping:

Instructions

Cajun Alfredo Chicken Pasta