Slow cooker BBQ and Soda BBQ might have been one of the first things I cooked when I started learning how to cook. Beef and Vegetable Soup, Ma’s Broccoli Casserole and BBQ Pulled Pork (for Sandwiches) were the main dishes that I made when I first learned my way around the kitchen.

This BBQ chicken is one recipe that I love to pop into the crockpot before I take my son to school and take it out when it’s time for lunch.

Although this BBQ chicken is great on it’s own, served with sides, it is fantastic on a bun for a sandwich.

What Side Dishes Go With BBQ Chicken:

• Slow Cooker Baked Beans
• CopyCat Rock-ola Loaded Cheese Fries
• Easy Chili Cheese Fries
• Cold Ranch Pasta Salad

More Great Slow Cooker Crockpot Recipes:

• Slow Cooker Baked Beans
• Crock Pot Spaghetti and Meatballs
• Semi Homemade Crockpot Chicken and Stuffing
• Slow Cooker Italian Chicken, Potatoes and Green Beans

More Chicken Breast Recipes:

• BBQ Chicken Cajun Pasta (Southwest Pasta)
• Skillet Cheesy Chicken and Broccoli
• BBQ Pineapple Chicken Sandwiches

Slow Cooker Dr. Pepper BBQ Chicken

Slow Cooker Dr. Pepper BBQ Chicken

Yield: 4 chicken sandwiches

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours 5 minutes

This Slow Cooker Dr. Pepper BBQ Chicken is so easy to make that you'll want to add it to your menu all the time! 3 ingredients and a few hours in the Crockpot is all that stands between you and a delicious meal! This Slow Cooker Dr. Pepper BBQ Chicken is perfect on its own but even better as a BBQ sandwich on a brioche bun!

Print

Ingredients

• 2 large boneless, skinless chicken breasts
• 12 ounce can Dr. Pepper
• 18 ounces BBQ Sauce

Instructions

1. Pour a bit of BBQ sauce in to the bottom of the slow cooker bowl.
2. Add Chicken breasts.
3. Pour the rest of the BBQ sauce over the chicken breasts.
4. Pour Dr. Pepper into crock pot bowl.
5. Set slow cooker to low and cook for 5 hours.
6. Once chicken is cooked, use two forks to shred chicken. Stir chicken with BBQ sauce in slow cooker.
7. Use as a main dish or pile BBQ chicken high onto buns for the best sandwiches.

Notes

We used Stubbs BBQ sauce for ours.

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

We don’t eat KFC a lot but when we do, I love their Famous Chicken Mashed Potato bowl! It has layers of mashed potatoes, corn, gravy and fried chicken nuggets!

These mashed potato bowls are so easy to make at home and this is the perfect copycat recipe!

Why You Should Make this Copycat KFC Famous Bowl…

• Easy Dinner Recipe
• Great Alternative to getting take out from KFC
• good way to use up leftover mashed potatoes or leftover chicken nuggets

QUICK GLANCE AT INGREDIENTS for Copycat KFC Famous Bowl:

• 24 ounce bag popcorn chicken*, cooked
• 4 cups prepared mashed potatoes
• 2 cups brown gravy
• 15 ounce can corn, drained
• 1 cup shredded cheddar cheese

* you can use precooked chicken nuggets (I like the popcorn chicken for this recipe) OR you can make your own chicken nuggets at home. I have the directions for making them in the air fryer below in this post.

What kind of chicken should I use for these copycat chicken mashed potato bowls?

To make it as close to the restaurant version, you’ll want to use some kind of popcorn chicken or small chicken nuggets.

You can use the frozen popcorn chicken, like I use for our General Tso’s Chicken recipe, OR you can make chicken nuggets from scratch. I have directions below on how to make chicken nuggets using the air fryer or you could even use leftover chicken nuggets from a fast food place.

Ps. I have a recipe for Healthy Low Carb Air Fryer Chicken Nuggets and Copycat McDonald’s Chicken McNuggets over on BigBearsWife.com if you want to check those out

What kind of mashed potatoes should I use for these copycat chicken mashed potato bowls?

Using Instant Mashed potatoes or leftover mashed potatoes for this recipe makes it super quick. There are so many types of Instant Mashed Potatoes, like the cheesy mashed potatoes I use in our Mashed Potato Bottom Chicken Pot Pie.

You could also make mashed potatoes from scratch like our favorite Creamy Mashed Potatoes or these Three Cheese Loaded Red Skin Mashed Potatoes.

How to make Copycat KFC Famous Bowl/ KFC Mashed Potato Chicken Bowl at home:

How to make Easy Chicken nuggets in the air fryer:

• 2 chicken breasts, cut into cubes
• 2 eggs, beaten
• 1/2 cup Cornstarch
• 1/2 cup flour
• 1 tablespoon Natures seasoning (Mortons Natures Seasons No MSG Seasoning Blend)

1. Preheat air fryer at 385 for 5 minutes when ready to cook.
2. In 3 small bowls, add to one bowl your eggs. Beat.
3. In another bowl, cornstarch.
4. In the last bowl, flour mixture and seasoning. Mix.
5. Coat each piece of chicken in your cornstarch, then egg mixture, and then flour.
6. Lightly spray your air fryer basket with cooking spray.
7. Add your chicken to your air fryer basket.
8. Cook at 385 For 8-10 minutes, shaking every 3 minutes.

More copycat recipes :

• Better Than Olive Garden Chicken Gnocchi Soup
• CopyCat Rock-ola Loaded Cheese Fries
• Copycat Orange Julius
• Copycat Olive Garden Breadstick Recipe

More KFC Copycat recipes :

• Copycat KFC Coleslaw Recipe
• Copycat KFC Fried Chicken Recipe
• KFC Honey BBQ Sauce Copycat Recipe

Copycat KFC Famous Bowl

Copycat KFC Famous Bowl

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This Chicken Mashed Potato bowl is a semihomemade Copycat KFC Famous Bowl recipe! We've got layers of mashed potatoes, fried chicken, corn, gravy and cheese! No need to run to KFC when we can make this famous bowl at home!

Print

Ingredients

• 24 ounce bag popcorn chicken*, cooked
• 4 cups prepared mashed potatoes
• 2 cups brown gravy
• 15 ounce can corn, drained
• 1 cup shredded cheddar cheese

Instructions

1. Add to your serving bowl, 1 cup of mashed potatoes.
2. Top with a few cooked chicken nuggets
3. Next, 1/4 cup corn
4. Pour on about 1/2 cup gravy.
5. Finally, top with 1/2 shredded cheese.

Notes

* you can use precooked chicken nuggets (I like the popcorn chicken for this recipe) OR you can make your own chicken nuggets at home. I have the directions for making them in the air fryer above in this post.

Nutrition Information:

Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 1013Total Fat: 42gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 152mgSodium: 2057mgCarbohydrates: 116gFiber: 8gSugar: 8gProtein: 44g

SemihomemadeRecipes.com is NOT a nutritionist. Numbers can vary based on ingredients, brands and amounts.

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

I have a weakness for Velveeta cheese sauce. It might be because it was one of the mac and cheeses that I grew up eating or because I relied on Velveeta shells and cheese as dinner when I first moved out on my own. I’m not sure why, but it’s always been a favorite of mine.

This easy, peasy dinner recipe combines that ol’ favorite sauce together with chicken, broccoli and pasta for an incredibly tasty meal that is perfect for busy weeknights.

Why You Should Make Broccoli Chicken Mac and Cheese…

• Ready in about 30 minutes
• Great for using leftover chicken
• Easy to Customize

QUICK GLANCE AT INGREDIENTS FOR Broccoli Chicken Mac and Cheese:

• rotini pasta
• salt
• Velveeta Cheese sauce
• cooked chicken
• frozen broccoli florets

(AMOUNTS IN RECIPE CARD BELOW)

How to make Broccoli Chicken Mac and Cheese:

More Great chicken pasta Recipes

• Broccoli Chicken Fettuccine Alfredo
• Semi Homemade Chicken Parmesan Tortellini
• Chicken Parmesan Stuffed Shells

Frequently Asked Questions

Broccoli Chicken Mac and Cheese

Broccoli Chicken Mac and Cheese

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A quick and easy dinner recipe, this Broccoli Chicken Mac and Cheese is made with pasta, Velveeta cheese sauce, broccoli and chicken! Perfect for using leftover chicken or store rotisserie chicken!

Print

Ingredients

• 16 ounces rotini pasta
• salt
• 12 ounces Velveeta Cheese sauce*
• 8 ounces cooked chicken**
• 10 ounces frozen broccoli florets

Instructions

Bring a salted pot of water to a boil and add pasta.

While pasta is cooking, steam/heat broccoli and heat chicken if not already heated.

Cook pasta for 12-14 minutes.

Drain pasta and add back to pot.

Add in cheese sauce and mix well.

Add in cooked chicken.

Add in broccoli.

Stir, Mix well and serve.

Notes

*Make sure it is the Velveeta cheese SAUCE and NOT the block of solid cheese

**this could be leftover chicken, store bought rotisserie chicken or precooked chicken strips

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 810mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 18g

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Broccoli Chicken Fettuccine Alfredo is one of my all time favorite pasta dishes. I love the homemade version but I’m also crazy about this amazing semi homemade version! It’s so good and it is perfect for a busy weeknight dinner because this pasta dinner is ready in 30 minutes.

We’re using leftover cooked chicken, frozen broccoli and jarred alfredo to our advantage tonight.

If you don’t have any leftover chicken to use, up you can either cook a chicken OR you can use a store bought! Rotisserie chicken or the pre cooked chicken strips from the freezer or fridge section of the grocery store are great options for this recipe.

Want the homemade version of this recipe? Make sure to check out my Chicken and Broccoli Alfredo recipe on BigBearsWife.com

Why You Should Make this Broccoli Chicken Fettuccine Alfredo…

• Easy weeknight dinner idea
• Easy to make without chicken or broccoli
• Ready in 30 minutes
• Perfect for using up leftover cooked chicken

QUICK GLANCE AT INGREDIENTS FOR Broccoli Chicken Fettuccine Alfredo:

• cooked chicken
• jar alfredo sauce
• frozen broccoli
• Fettuccine pasta noodles

(AMOUNTS IN RECIPE CARD BELOW)

How to make Broccoli Chicken Fettuccine Alfredo:

Broccoli Chicken Fettuccine Alfredo Frequently Asked Questions

More Great Chicken Dinner Recipes

• Easy Herb Garlic Chicken Thighs
• Skillet Cheesy Chicken and Broccoli
• 30 Minute Chicken Rice and Vegetables

Broccoli Chicken Fettuccine Alfredo

Broccoli Chicken Fettuccine Alfredo

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ready for a great semi homemade dinner idea? This super easy Broccoli Chicken Fettuccine Alfredo recipe uses your favorite jarred alfredo sauce, frozen broccoli florets, chicken and fettuccini pasta to create a super tasty and fast meal!

Print

Ingredients

• 16 ounces frozen broccoli
• 2 cups diced chicken, cooked
• 15 ounce jar alfredo sauce
• 8 ounces Fettuccine pasta noodles

Instructions

1. Defrost and cook broccoli according to package directions.
2. Pour alfredo sauce into a small sauce pan and heat over low heat.
3. Bring a salted pot of water to a boil and add fettuccine pasta.
4. Cook pasta for 12-14 minutes.
5. Drain pasta and add back to pot.
6. Add cooked broccoli and cooked chicken to pasta noodles. Toss together.
7. Pour hot alfredo over pasta. Toss to coat.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 819Total Fat: 57gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 203mgSodium: 1199mgCarbohydrates: 40gFiber: 5gSugar: 4gProtein: 38g

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

We love casseroles around here and Doritos have always been a family favorite! When those two things are combined, you end up with a fantastic, easy casserole that everyone loves!

Why You Should Make this Dorito Casserole…

• This casserole cooks up in 25 minutes.
• A great recipe for using left over chicken.
• Super easy dinner idea that is perfect for weekdays.

QUICK GLANCE AT INGREDIENTS FOR Doritos Casserole Recipe:

• Nacho Cheese Doritos chips
• black beans
• canned corn
• green chilies
• cream of chicken soup
• Rotel original
• shredded chicken
• taco seasoning
• sour cream

(AMOUNTS IN RECIPE CARD BELOW)

How to make Doritos Casserole:

Frequently Asked Questions

More Great Casserole Recipes

• Chicken Pot Pie Rice Casserole
• 15 Easy Casseroles for Dinner
• Easy Chicken Divan
• Easy Chicken Noodle Casserole

Easy Dorito Casserole

Doritos Layered Chicken Casserole

Yield: 6-9 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This super easy Dorito Casserole is made form layers of Nacho Cheese Doritos chips, beans, corn, chicken and a few other ingredients for a great weeknight meal!

Print

Ingredients

• 14.5 ounce bag of nacho cheese Doritos chips
• 1 can black beans drained
• 1 can of corn drained
• 4 ounce can of green chilies
• 1 can cream of chicken soup
• 1 can Rotel original
• 3 cups shredded chicken
• 1 tablespoon taco seasoning
• 1/2 cup sour cream

Instructions

Crush chips in bag to make small pieces.

Spray the bottom of a 9 x 13 pan. Cover the pan with half of the crushed chips.

In a mixing bowl mix all the ingredients except for the chips.

Fill the pan with the chicken mixture.

Bake in oven on 350 for 20 minutes.

Remove and cover the mixture with the remaining amount of chips.

Bake in oven for 5 more minutes.

Notes

green chilies are optional -

cooked ground beef can be substituted for chicken in the recipe

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 44mgSodium: 1042mgCarbohydrates: 46gFiber: 6gSugar: 3gProtein: 20g

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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This is one of those soups that feels like comfort in a bowl, and once you make it at home, you’ll understand why it’s on repeat around here.

When we lived down at Camp Lejeune in North Carolina, we were so excited when Olive Garden finally opened nearby. I instantly fell in love with their Chicken Marsala, endless salad, and of course… the Chicken Gnocchi Soup.

But over the years, that soup started to disappoint me. It felt thinner, less hearty, and more than once I was served what tasted like hot milk with spinach and maybe one lonely piece of gnocchi with no chicken in sight.

So I decided to make my own version at home.

This copycat Chicken Gnocchi Soup is rich, flavorful, and packed with everything the restaurant version sometimes forgets… plenty of chicken, soft gnocchi, and a creamy broth.

Quick glance at what you’ll need

• Butter
• Olive oil
• Chopped celery
• Minced garlic
• Shredded carrots
• Salt & black pepper
• Onion powder
• Italian seasoning
• Flour
• Chicken broth
• Milk
• Heavy cream
• Cooked, shredded chicken
• Frozen chopped spinach
• Gnocchi

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

How to make Better Than Olive Garden Chicken Gnocchi Soup:

What kind of chicken broth should I use?

You’ve got options here:

• Homemade chicken broth
• Store-bought low-sodium or regular chicken broth
• Chicken bouillon mixed with water
• Broth made with Better Than Bouillon®

Lately, I’ve been loving Better Than Bouillon® Roasted Chicken Base. This isn’t sponsored — it just gives the soup a deeper, richer flavor than most boxed broths.

Angie’s Suggestions:

• This is great served with breadsticks or crusty bread.

Quick FAQ

Can I use homemade gnocchi?
Absolutely!

Can I use fresh spinach instead of frozen?
Yes, just add a couple handfuls of fresh spinach.

Does this soup store well?
It does! The soup thickens as it cools, but loosens right back up when reheated.

Chicken Tip:

Any cooked chicken works here. I love using dark meat because it stays extra tender, but chicken breasts are just fine, too.

Store-bought rotisserie chicken are perfect for meals like this! When I make this soup, I use the thighs and legs of rotisserie chicken and save the chicken breasts for recipes like this Chicken Pot Pie Casserole. 

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.

MORE CopyCat Recipes:

• Copycat KFC Famous Bowl
• Copycat Texas Steakhouse Hershey Brownie
• Copycat Olive Garden Salad

Better Than Olive Garden Chicken Gnocchi Soup

Better Than Olive Garden Chicken Gnocchi Soup

Yield: 8 cups soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Love the Chicken Gnocchi Soup from Olive Garden? If so, you're going to fall head over heals for this Olive Garden Copycat recipe! This soup is Better Than Olive Garden Chicken Gnocchi Soup and it's full of flavor, chicken and gnocchi!

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Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped celery (about 2-3 stalks)
• 1 tablespoon minced garlic
• 1 cup shredded carrots
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons onion powder
• 1 tablespoon Italian seasoning
• 1/4 cup flour
• 3 cups chicken broth
• 3 cups milk
• 1.5 cup heavy cream
• 2 cups cooked shredded chicken meat (2 legs and 2 thighs, cooked)
• 8 ounce chopped frozen spinach
• 16 ounces gnocchi

Instructions

1. In a large pot, over medium heat, melt butter and heat olive oil.
2. Once butter is melted add in celery and cook for about 5-10 minutes until soft.
3. Add in garlic and stir. Let cook for 2 minutes.
4. Add in carrots and seasonings.
5. Add in flour. Stir until everything is combined.
6. Stir and cook flour mixture for 2 minutes.
7. Add in chicken broth and stir well to break up any clumps.
8. Add in milk and heavy cream, stir.
9. Toss in frozen spinach and cooked, shredded chicken, stir.
10. Turn up heat and bring soup to a boil.
11. Gently add gnocchi to soup and boil for 4-5 minutes.
12. Serve Hot/Warm.

Notes

A store bought Rotisserie chicken is great for this recipe! You'll need the meat from 2 legs and 2 thighs!

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

This cheesy 30 Minute Meal is inspired by a vintage recipe that I found in my grandmother’s recipe box. We fell in love with how good it is and how simple it is to make. Perfect for busy weekdays and still great for relaxing weekends. 

Quick glance at what you’ll need for Skillet Chicken and Broccoli: (amounts in recipe card below)

• boneless, skinless chicken breasts
• butter
• salt
• black pepper
• onion powder
• milk
• condensed broccoli and cheese soup
• frozen broccoli florets, steamed/cooked
• Rice or Pasta Optional for serving

How to make Skillet Chicken and Broccoli:

Skillet Chicken and Broccoli

Skillet Cheesy Chicken and Broccoli

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Chicken, Cheese, broccoli and about 30 minutes make up this vintage skillet recipes that's great for an easy and quick dinner. This Skillet Cheesy Chicken and Broccoli meal can be served over rice or pasta or with a side dish for a complete meal! 

Print

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 cup milk
• 1 (10.5 ounce) can condensed broccoli and cheese soup
• 10 ounce bag frozen broccoli florets, steamed/cooked
• Rice or Pasta Optional for serving

Instructions

1. Working on a flat surface, place chicken breast in-between two pieces of parchment paper or plastic wrap. ( place chicken into a gallon size ziplock bag)
2. Use a meat mallet or rolling pin and flatten chicken to 1/2 inch - 1/4-inch thickness.
3. Remove chicken and cut into bite sized pieces.
4. Heat medium skillet over medium heat and add butter.
5. Once butter is melted, add chicken.
6. Sprinkle salt, pepper and onion powder over chicken.
7. Cook chicken, browning the chicken on all sides for about 10 minutes.
8. Add in milk and soup. Stir will and bring to a boil.
9. Add cooked broccoli and reduce heat to a simmer.
10. Cover and cook for 10 minutes.
11. Serve as is or serve this dish over rice or pasta.

Notes

Broccoli should be thawed/steamed before adding to skillet.

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Simple casserole recipes like this make it so easy to get dinner on the table in no time. This is absolutely a toss and bake kind of meal. If you love Chicken Pot Pies, you’ll love this Chicken Pot Pie Rice Casserole!

Quick glance at what you’ll need for Chicken Pot Pie Rice Casserole: (amounts in recipe card below)

• chicken breasts, cooked and shredded
• cooked white rice
• peas
• corn
• sliced carrots
• cream chicken soup
• cream mushroom soup
• garlic powder
• onion powder
• butter crackers

I use caned vegetables for this recipe since I normally have them in the pantry but you can also use frozen vegetables that have been thawed.

How to make Chicken Pot Pie Rice Casserole:

• Leftover homecooked rice
• Leftover take out white rice
• 5 Minute Instant White Rice
• 90 second microwave bagged rice

Chicken Pot Pie Rice Casserole

Chicken Pot Pie Rice Casserole

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Chicken Pot Pie Rice Casserole is a great and easy recipe that cooks in 30 minutes and has all of the great flavors of a southern homemade Chicken Pot Pie!

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Ingredients

• 2 chicken breasts, cooked and shredded
• 2 cups cooked white rice
• 15 oz can peas, drained
• 15.25 oz can corn, drained
• 14.5 oz can sliced carrots, drained
• 10.5 oz can cream chicken soup
• 10.5 oz can cream mushroom soup
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 sleeve butter crackers, crushed

Instructions

1. Preheat oven to 350F.
2. Mix everything together in a large bowl, EXCEPT for butter crackers.
3. Once mixed well, pour mixture into a 2 quart casserole dish or a 9x13 dish.
4. Crush butter crackers and sprinkle over top of casserole.
5. Bake for 30 minutes.

Notes

• This recipe is made quickly my using cooked chicken like a store rotisserie chicken or leftover cooked chicken from home
• Rice can be any type of white rice - Instant Rice, 90 Second microwave rice or cooked long grain rice
• Butter Crackers are also know as Ritz crackers.

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Chicken Parmesan is an amazing dish and while the classic is perfect on it’s own, I like to play around with those flavor combos sometimes. I’ve made the classic Chicken Parmesan and we’ve made Chicken Parmesan Stuffed Shells but now it’s time for a quick version that I like to call Semi Homemade Chicken Parmesan Tortellini!

Quick glance at what you’ll need for Semi Homemade Chicken Parmesan Tortellini: (amounts in recipe card below)

• breaded chicken nuggets, cooked
• refrigerated cheese tortellini or refrigerated cheese tortelloni
• pasta sauce
• diced tomatoes with basil, garlic and oregano
• Italian Seasoning
• garlic powder
• shredded mozzarella cheese

How to make Semi Homemade Chicken Parmesan Tortellini:

Semi Homemade Chicken Parmesan Tortellini

Chicken Parmesan Tortellini

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Semi Homemade Chicken Parmesan Tortellini is a super easy meal that's ready in about 30-45 minutes! Breaded Chicken nuggets, pasta sauce and cheese tortellini is absolutely delicious! This can also be made with cheesy tortelloni!

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Ingredients

• 20 breaded chicken nuggets, cooked
• 10 ounce bag refrigerated cheese tortellini or refrigerated cheese tortelloni
• 24 ounce can pasta sauce
• 14.5 ounce can diced tomatoes with basil, garlic and oregano
• 1 tablespoon Italian Seasoning
• 1 teaspoon garlic powder
• 1 cup shredded mozzarella cheese

Instructions

1. Cook/Heat chicken nuggets according to package directions.
2. Once cooked, quarter each nugget or cut in half if nuggets are small. Set aside.
3. While nuggets are cooking, combine pasta sauce, diced tomatoes (with juices), Italian seasoning and garlic powder in a medium/large skillet. Stir well.
4. Heat sauce over medium heat, stirring occasionally.
5. When nuggets have been cooked and chopped, bring a pot of water to a gentle boil.
6. Add refrigerated cheese tortellini or refrigerated cheese tortelloni to water and cook 3-4 minutes or until tender.
7. Add cooked cheese tortellini or cooked cheese tortelloni to sauce.
8. Add chicken nuggets to sauce and stir to combine.
9. Top with shredded mozzarella cheese.
10. Cover skillet and heat on medium heat about 5-7 minutes, until cheese is melted and sauce is hot.

Notes

• Can be made with refrigerated cheese tortellini or refrigerated cheese tortelloni
• Cheese tortellini is smaller than cheese tortelloni
• Leftover chicken nuggets are great for this recipe
• Any pasta sauce will work. I love the Hunts Four Cheese pasta sauce for this recipe.

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I think Chicken Pot pie is fantastic and I’ve loved it every since I was a little kid! This Chicken Pot Pie Crescent Braid is a fun take on that classic dinner recipe that we grew up on! 

What you’ll need for Chicken Pot Pie Crescent Braid:

• cooked chicken, shredded or diced
• frozen mixed vegetables
• cream cheese, softened
• can cream of chicken soup
• 1 cup shredded cheddar cheese
• crescent roll dough

How to make Chicken Pot Pie Crescent Braid:

First for this chicken pot pie, since it’s a semi homemade recipe, you’re going to need cooked chicken. Cook your own chicken, use a rotisserie chicken from the grocery store, left over chicken or chicken strips from the frozen food section. 

You’ll need about 1 cup of shredded or diced chicken. 

Lay one sheet of crescent roll dough into a baking sheet that has been lined with parchment paper or a silicon mat.

If the triangles are separated us you fingers to press them together to form one giant sheet of crescent rolls dough.

Leave a 3 inch gap down the middle of the dough and carefully make make cuts down the side of the dough on each side to making each strip about 1 inch thick.

Then, spread the chicken mixture down the center of the dough.

Use the side strips to criss cross each other and fold over filling.

If you feel like there is too much filling showing, open the 2nd can of dough, rip into long pieces and wrap over top of braid and ends.

Bake for 30-45 minutes or until dough is baked to a golden brown.

A perfectly simple and easy dinner or lunch recipe that’s easy to toss together! Serve alone or with a side salad for a delicious meal. 

Helpful Kitchen Tools to make Chicken Pot Pie Crescent Braid:

• Baking Sheet
• Parchment Paper or Silicon Mat
• large mixing bowl

More chicken recipes that you’ll love:

• 
  

  Chicken Parmesan Stuffed Shells

  
  
• 
  

  30 Minute Chicken Rice and Vegetables

  
  
• 
  

  Semi Homemade Chicken Noodle Soup

  
  

Chicken Pot Pie Crescent Braid

Chicken Pot Pie Crescent Braid

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This Chicken Pot Pie Crescent Braid is a super easy dinner recipe that combines crescent rolls, chicken and vegetables!

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Ingredients

• 1 cup cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables
• 4 oz cream cheese, softened
• 10.5 oz can cream of chicken soup
• 1 cup shredded cheddar cheese
• 2 (8 oz) tubes crescent roll dough

Instructions

Preheat oven to 375F.

In a large bowl, combine chicken, frozen vegetables, cream cheese, soup. Stir to combine.

Add shredded cheese and stir.

Lay one sheet of crescent roll dough into a baking sheet that has been lined with parchment paper or a silicon mat.

If the triangles are separated us you fingers to press them together to form one giant sheet of crescent rolls dough.

Leave a 3 inch gap down the middle of the dough and carefully make make cuts down the side of the dough on each side to making each strip about 1 inch thick.

Then, spread the chicken mixture down the center of the dough.

Use the side strips to criss cross each other and fold over filling.

If you feel like there is too much filling showing, open the 2nd can of dough, rip into long pieces and wrap over top of braid and ends.

Bake for 30-45 minutes or until dough is baked to a golden brown.

Let cool slightly, slice and serve.

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