Green Chile Chicken Casserole

This recipe for Green Chile Chicken Casserole from Kim looks like a new family favorite!

“Mash-Ups” have been popular recently. It is when you take two different dishes and combine them into one, for example, a brownie + cookie = “brookie”.  I’m calling this Green Chile Chicken Casserole a mash-up of sorts. I was in the mood for some comfort food, and could not decide between Chicken Casserole and Cream Cheese Chicken Enchiladas. I decided a would kind of smoosh (technical cooking term) the two together!

Green Chile Chicken Casserole EAH

The end result was quite tasty and the comfort food I was looking for. My version isn’t spicy, so it’s great for the kids too, however, you could certainly bump up the heat if desired. Rotisserie chicken is great for dish, because the chicken is already seasoned and flavorful. Also, the slow cooker can be used to cook your chicken during the day, then it’s ready to use at dinner.

Green Chile Chicken Casserole

Green Chile Chicken Casserole
A little twist on the classic chicken casserole. Green chiles, sour cream and buttery crackers make this the ultimate comfort food!
  • 2 lbs. (6 cups) chicken, cooked, shredded & seasoned if not using Rotisserie chicken*
  • 1 can cream of chicken soup (or homemade equivalent)
  • 1 can green chiles (add more for stonger green chile flavor)
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 sleeve Ritz (or equivalent) crackers, crushed
  • ½-1 cup Mexican blend cheese (optional)
  • ¼ cup melted butter
  • *I used salt, pepper, and just a sprinkle of cumin and chili powder
  1. Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish lightly with cooking spray.
  2. Add chicken to the casserole dish in an even layer.
  3. In a mixing bowl, combine the cream of chicken, green chiles, chicken broth and sour cream.
  4. Pour mixture over chicken.
  5. Top with cheese if desired.
  6. Sprinkle crushed crackers evenly over casserole.
  7. Pour melted butter over the crackers.
  8. Bake, uncovered, for 30 minutes.

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!

Print Friendly

9 Mouth Watering Chili Recipes


There is nothing like a bowl of Chili to warm a person up on a cold day. It’s just the right amount of hearty and just the right amount of spice to be so satisfying! The great thing about Chili is there are lots of different ways you can add flare to ordinary meat and beans that really kick it up to a new level. Whether you are craving the classic diner chili or something that tastes like fall in a bowl, there’s always something to please. One of my favorite chilis is a nice bowl of White Chicken Chili. But I’m always up for pumpkin black bean chili and corn bread. I love using chili to add to another meal too.  Some of my favorites are chili hot dogs and chili topped mac and cheese.

Now that it feels like every day it gets a little bit cooler, I’m looking forward to making some of my favorite chili recipes again. And that inspired me to pull them all together in one place so that you can try them out too!

  1. White Chicken Chili
  2. Pineapple Chili
  3. Slow Cooker White Chicken Chili
  4. Cheater Chili
  5. Black Bean Butternut Squash Chili
  6. Pumpkin Black Bean Chili
  7. Velma’s Chili
  8. Mel’s Diner Chili
  9. Chili Topped Mac and Cheese

Since cornbread is the perfect companion to chili, I’ve got a round up of cornbread recipes coming next week!

Print Friendly

Smoked Sausage Sheet Pan Dinner with Seasoned Potato Wedges

Smoked Sausage Sheet Pan Dinner with seasoned potatoes

I’ve been loving the ease of the sheet pan dinner.  This time I used smoked sausage and potato wedges, along with brussels sprouts.  This combination would be a little plain if it weren’t for the spice combo I used on the potatoes.

McCormick is my go-to brand for spices.  The quality is always fabulous at bringing out the flavor in a recipe.  This time I pulled smoked paprika, garlic powder and onion powder from the pantry. I also used generous amounts of kosher salt and black pepper.

Smoked Sausage sheet pan dinner seasonings

If you don’t have smoked paprika, use regular.  The smoked lends a wonderful flavor though, that goes really well with the smoked sausage.

Here’s what you’ll need for this recipe:   [Read more…]

Print Friendly

100 + Recipes for Fall


I love fall. The crisp air. The gorgeous colors. And of course, most of all, the wonderful, aromatic flavors of autumn ingredients. Pumpkins, winter squash apples, cinnamon, caramel and spice! There’s nothing better than that. And this collection of recipes is proof of my love for cooking with these things.

From Breakfast to Dinner, to Dessert, you’ll find over 40 recipes that are inspired by fall and the delicious ingredients available during this time of year. Plus, you’ll find a link at the end to 75 more fall recipes to add to your menus in the months ahead. Enjoy the season!

Sweet Breakfast Dishes


  1. Spiced Chai Tea Muffin
  2. Pumpkin Pecan Sticky Rolls
  3. Cinnamon Streusel Muffins
  4. Cranberry Strudel 
  5. Hot Spiced Apple Cider Oatmeal
  6. Gingerbread Oatmeal
  7. Gingerbread Muffins
  8. Cinnamon Chip Scones

Savory Dinner Dishes

  1. savory dinnerApple BBQ Pork Chops
  2. Honey Dijon Pork Chops and Apples
  3. Slow Cooker Brown Sugar Chicken and Sweet Potatoes
  4. Keilbasa with Potato Apple Slaw
  5. Pork Chops & Apples (a Sheet Pan Dinner)

Soups & Stews



  1. 15 Minute Creamy Homemade Chicken Noodle Soup
  2. Chicken Cock Leekie Soup
  3. Pumpkin Black Bean Chicken Chili
  4. Black Bean Butternut Squash Chili
  5. Chicken Vegetable Soup
  6. Smoked Sausage Sauerkraut Soup
  7. Split Pea Soup with Ham
  8. Creamy Homemade Chicken Noodle Soup
  9. Chicken and Dumplings with Gnocchi
  10. Potato Soup

Flavorful Sides


  1. Carrots Parsnips and Potatoes
  2. Easy Butternut Squash Skillet
  3. Mashed Sweet Potatoes
  4. Roasted Brussels Sprouts
  5. Corn Casserole
  6. Slow Cooked Apples and Butternut Squash
  7. Roasted Butternut Squash or Sweet Potatoes
  8. Winter Squash in the Slow Cooker
  9. Pecan, Cranberry  & Orange Marmalade Cream Cheese Trio

Delicious Desserts


  1. Pumpkin Ice Cream 
  2. No Bake Pumpkin Spice Caramel Cheesecake Dessert
  3. Pumpkin Ice Cream Pie with Caramel and Gingersnaps
  4. Pumpkin Spice Eclair Cake
  5. Slow Cooker Caramel Apple Cake
  6. Spiced Chai Latte Cookies
  7. 1 Min Brown Sugar Cinnamon Apples
  8. Apple Spice Cake with Caramel Glaze
  9. Butter Pecan Pumpkin Cake
  10. Chocolate Pumpkin Cake
  11. Cranberry Fudge Pie
  12. Apple Crumb Cake
  13. Apple Crumb Pie
  14. Gingerbread Bars 

Plus 75 more fall recipes!

Print Friendly

Chicken and Vegetable Foil Packets {Grill or Oven}

You’re going to love this recipe from Eat at Home writer, Kim!  She makes use of the grill, but this will work in the oven too.

I know many of us are caught up in back-to-school and starting to have a little Fall fever (is that a thing?) If the pumpkin posts that have started popping up everywhere are any indication, then yes, Fall fever definitely exists. However, in my neck of the woods, it’s still 90 degrees, and I’m still grilling every chance I get. With the craziness of 3 kids, school, sports, etc., I have been looking for easy recipes that do not require a lot of prep or cleanup. These chicken and foil packets fit the bill.

Foil Packet Collage EAH

I love that I can cook the meat and vegetables at the same time, and just add some fruit as a side to have a complete meal. Also, when everything is bundled up in a neat little foil packet, clean up is breeze!

chicken and veggies EAH

Start by prepping your meat and veggies (which can be done ahead of time). I used chicken, potatoes, peppers, onions, carrots, grape tomatoes, and zucchini. This recipe is versatile, and you can add just about anything you like. Just remember to slice potatoes thin and cut your meat into bite size pieces so that it cooks fast, and veggies that cook quickly can be left in bigger chunks (like zucchini…I do not like it to get too mushy, so I sliced it into thick rounds), this way, everything is done at the same time.

chicken and veggie foil pack EAH

Place your veggies on a sprayed piece of foil, add your chicken and any spices you like. I like to add a little bit of butter on top as well.

foil packets on grill EAH

Gather your foil up around the meat and vegetables, pinch to seal at the top, and throw them on the grill (or in the oven on a baking sheet!) for about 25 minutes….and boom! Dinner is basically done!

finished foil packet EAH

Be careful when opening the packets, since everything inside is hot and steamy. I say plates are entirely optional, since everything is neatly contained in the foil! (These would be good when camping.)

Chicken and Vegetable Foil Packets {Grill or Oven}
Chicken and vegetables cooked together in a neat and tidy foil packet!
  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 medium Russet potatoes, sliced thin
  • 1 sweet onion, cut into chunks
  • 1 large pepper, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil
  • herbs de provence (optional), to taste
  • Worcestershire sauce (optional), to taste
  • salt and pepper, to taste
  • ½ tablespoon butter for each packet (optional)
  • *aluminum foil
  • *non-stick cooking spray
  1. (Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets)
  4. Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices.
  5. Top with chicken chunks, additional spices and Worcestershire (if using). Place butter on top of chicken.
  6. Seal foil around the chicken and vegetables, pinching at seams to seal.
  7. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until chicken has reached 165 degrees on a meat thermometer.


Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

Print Friendly

Pork Chops and Apples Sheet Pan Dinner

Pork Chops and Apples Sheet Pan Dinner - perfect for fall!

Am I the only one who thinks of Peter Brady when I say the title of the recipe today?

This recipe doesn’t have apple sauce, but it does have that great combo of pork and apples.  It all gets made on a sheet pan, so it’s super simple.

Here’s what you’ll need for this recipe:

Pork Chops and Apples Sheet Pan Dinner ingr

Any type of apple will work for this.  A tart apple might be best, if you have that option, but any apples you have on hand are fine.

I love using these thin, boneless pork chops.  They cook so fast! Serve roasted green beans, brussels sprouts or other green vegetable with this meal.

Pork Chops and Apples Sheet Pan Dinner

Serves: 6 servings

  • 1-2 Tbs. olive oil
  • 1.5 - 2 lbs. boneless pork chops, thin cut
  • salt and pepper to taste
  • 4-6 apples, peeled and sliced
  • 1 Tbs. honey
  • ½ tsp. cinnamon
  • dash nutmeg
  1. Brush sheet pan with olive oil.
  2. Place pork chops on pan and sprinkle with salt and pepper.
  3. Stir apples together with honey, cinnamon and nutmeg.
  4. Pour apples onto sheet pan with pork chops.
  5. Bake at 425 degrees for 25-30 minutes, until pork chops are cooked through and apples are tender.


Print Friendly

Slow Cooker Kielbasa with Potato-Apple Slaw

This slow cooker recipe from Kate sounds amazing!  Don’t be afraid to try the sauerkraut.  I’ve found that in recipes it isn’t nearly as “krauty” as it is when you have it straight from the jar or can.

Apple season is my favorite. As soon as they start appearing in the market, they start working their way into every meal I can possibly squeeze them into. This is one of our standard fall dinners.

Apples pair so well with kielbasa. The potatoes bulk up the slaw to make the whole dish more filling and the sauerkraut adds a great bite. The whole thing just tastes like fall and couldn’t be easier! If you’re looking for a simple, seasonal dish, this is a great go-to.


To make it, you’ll only need a few simple ingredients:


Slow Cooker Kielbasa with Potato-Apple Slaw

Serves: 4 servings

  • 3 large potatoes, shredded
  • 3 Gala apples, peeled and shredded
  • 1 15 oz. can sauerkraut, drained and rinsed
  • ½ cup sherry cooking wine
  • Salt and pepper, to taste
  • 1 lb. kielbasa, coin-sliced
  1. In the slow cooker, toss together the shredded potato, shredded apple and rinsed sauerkraut.
  2. Stir in cooking wine. Season to taste with salt and pepper. If it's still too bitter, stir in a teaspoon or two of sugar.
  3. Stir in sliced kielbasa.
  4. Cook on low for 6 hours.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Print Friendly

Peanut Butter, Apple, Pecan Sandwiches – Back to School Lunch

Peanut Butter, Apple, Pecan Sandwiches


Back to school time is here and with it, lunch packing duty.  It can be hard to strike a balance between having variety in the lunch box and sticking with ingredients that you have on hand.

This recipe does just that by using common ingredients that are packed with fall flavor.  Peanut butter, cream cheese, apple, cinnamon and pecans make a great combo!

Feel free to substitute too.  Use almond butter or sunflower seed butter instead of peanut butter.  Use a different type of nut.  Try it with pears instead of apples.

Here’s what you’ll need to make the sandwiches:

Peanut butter apple pecan sandwich ingredient


Peanut Butter, Apple, Pecan Sandwiches

Serves: 2 sandwiches

  • ½ cup peanut butter
  • 1 oz cream cheese, softened
  • 1 tsp. honey
  • ¼ tsp. cinnamon
  • 2 Tbs. chopped pecans
  • ½ small apple, peeled and diced
  • 4 slices Nature's Own bread
  1. Stir peanut butter and cream cheese together.
  2. Add honey, cinnamon, pecans and apples. Stir to combine.
  3. Spread on bread to make two sandwiches.

Natures Own 2



Nature’s Own Bread is kicking off back to school with a #LunchBoxCreations contest.  You can enter by submitting your photo or video to .  Four winners will be chosen and each will win a $250 grocery store gift card!

  1. How to Enter

    1. Visit and  submit a photo or video of your favorite sandwich creation using Nature’s Own bread, and submit the entry, as directed, between 12:00 AM ET on 8/17/15 and 11:59 PM ET on09/15/15.
    2. Any entries submitted after September 15th, at 11:59 PM ET will be ineligible.
    3. Entrants can either submit a link of their video or photo from Vine, Instagram, or YouTube, or can upload their own photo as directed on the sweepstakes form.
    4. A photo submission counts as one (1) entry.
    5. A video submission counts as five (5) entries.
    6. Only one submission per person per sweepstakes.

For inspiration – and to show that anyone can make a video! – here’s the video I made with my youngest daughter, Mia.  We were doing a “dry run” of a school morning.  We homeschool, but she goes to a cottage school three days a week and packs her own lunch on those days.  She’s a great lunch packer and consistently has the most variety of anyone in the family.

This is a sponsored conversation written by me on behalf of Nature’s Own. The opinions and text are all mine.

You can also find Nature’s Own on Instagram, Twitter, Facebook and Pinterest.

Print Friendly

Homemade Turkey Sausage Burgers

Homemade Turkey Sausage Burgers on English Muffins


This recipe is a breakfast-y spin on burgers.  It’s also a great way to take plain, ground turkey and season it like sausage.  I’m all about using what you’ve got on hand, and I’m more likely to have ground turkey than sausage.  But I do make sure to keep the pantry stocked with McCormick spices, so seasoning the meat is a great option.

I served the turkey sausage burgers, draped with melted Colby-Jack cheese, piled high with lettuce and tomato stacked on toasted English muffins.  A bit of mayo topped things off.

Eat this sandwich for breakfast, brunch, lunch or dinner.  No matter what meal, you won’t be disappointed. If you like eggs, try add a poached egg on top of the sausage.

Here’s what you’ll need to make the turkey sausage burgers:

Homemade turkey sausage ingr


Homemade Turkey Sausage Burgers

Serves: 6 servings

  • 2 lbs. Ground turkey
  • 1½ tsp. Kosher salt
  • 1 tsp. Black pepper
  • 1½ tsp. Rubbed sage
  • 1½ tsp. Ground thyme
  • 1 tsp. Rosemary
  • ¼ tsp. Smoked paprika
  • 1 Tbs. Brown sugar
  • 6 slices Colby-Jack or Cheddar cheese
  • English muffins
  • Lettuce and tomato
  • Mayonnaise
  1. Mix the turkey, all the spices and the brown sugar together until well combined.
  2. Form the meat into 6 patties.
  3. Grill or cook in a skillet until cooked through.
  4. Top the patties with cheese.
  5. Serve on toasted English muffins, topped with lettuce and tomato and served with mayonnaise.

Feel free to vary the spices and herbs to your own taste. If you like spicy things, you might like to add McCormick Red Pepper Flakes or Cayenne Pepper to the mix.

Have you ever heard the term “breakfastarian”?  I’m pretty sure I could fall into that category, because I love breakfast at any time of the day.  If that describes you too, you’ll love these Turkey Sausage Burgers!

Disclosure: This post is sponsored by McCormick.  All opinions are my own.

Print Friendly

Slow Cooker Thai Peanut Chicken

I can’t wait to try this recipe from Kate.  She is fantastic at coming up with slow cooker recipes.  That works out great, because she’s also the one who puts together our Slow Cooker version of Weekly Meal Plans.

We’ve been in a huge take-out rut for most of the summer. There’s been so much going on that it’s been easier to grab something while we’re out and about than to try to work in time to cook. The Eat at Home Challenge was a great reminder that I can do better for my family – so I doubled-down my efforts to actually plan. One of the things I started playing with after the challenge were at-home versions of some of our take-out favorites.

Peanut chicken from our local Thai place is always a huge hit. It took me a few tries to get a sauce that was close but I finally hit on a version we love! And this takes even less effort than getting in the car and driving to the Thai place. Truly a win-win!


Ready to make your own Thai take-out at home? Here’s what you’ll need:


Slow Cooker Thai Peanut Chicken

Serves: 6 serving

  • 2½ lbs. boneless, skinless chicken breast
  • 1 red bell pepper, cut into thin strips
  • 2 cloves of garlic, minced
  • ¼ cup coconut milk
  • ⅓ cup teriyaki glaze
  • 2 Tbsp. champagne vinegar, rice wine vinegar or white wine vinegar
  • 1 tsp. crushed red pepper
  • ½ cup creamy peanut butter
  • Brown rice, for serving
  1. Place the chicken in the slow cooker. Top with the sliced peppers.
  2. In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
  3. Cook on low for 6 hours.
  4. Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
  5. Serve chicken and peppers over rice.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Related Posts with Thumbnails
Print Friendly