15 Minute Creamy Chicken Florentine Quesadillas

Creamy Chicken Florentine Quesadillas


Quesadillas are a quick and easy favorite in our family.  I wanted to take the concept and give it a different spin.  Something other than Mexican.

We loved these Chicken Florentine Quesadillas!

They’re full of chicken (I used rotisserie chicken I had in the freezer), garlic cream cheese spread, spinach, tomatoes, artichoke hearts and Parmesan.

The great thing about quesadillas is they’re easy to make to order.  So if you’ve got someone in your house that turns their nose up at the good stuff, give them a plain chicken and cheese option.

Here’s what you’ll need to make them:

[Read more…]

Quick & Easy Skillet Chicken Jambalaya – 15 minute meal

Quick and Easy Skillet Chicken Jambalaya


We love jambalaya, but it takes a while if you bake it in the oven.  I’ve tried making it in the slow cooker, but that didn’t turn out very well.

Then I realized that it could be made in a skillet, using a similar method that I use for fried rice.  The rice cooks separately, in chicken broth instead of water.  Once it’s added to the ingredients in the skillet, it all comes together similar to a traditional jambalaya.

The bonus, of course, is that it’s much faster to make on the stove top.  If you use jasmine rice, it will only take 15 minutes for the rice too cook and the whole dish is done in short order.  Jasmine is my favorite rice for this reason.  With other long grain rices, I’ve found it takes closer to 30 minutes for it to get tender.

Start the rice, then beginning chopping and cooking the other ingredients in the skillet.  To keep this in the 15-20 minute range, you’ll also need to use chicken that’s already cooked.  I keep rotisserie chicken in the freezer for quick meal prep.

If you want to cook the chicken from raw, you can still have a quick meal by following the instructions on Basic Chicken Skillet.  This recipe is a take on that basic recipe.

Here’s what you’ll need for Skillet Chicken Jambalaya:   [Read more…]

15 Minute Chicken Fiesta Skillet

15 Minute Chicken Fiesta Skillet


This is one of those fall-back kind of recipes.  You can vary it in a million ways.  And as long as you have cooked chicken in the freezer, you can have this dish on the table in just 15 minutes.  If you have to cook the chicken it will take a bit longer, but it’s still a quick meal.  Use the Basic Chicken Skillet instructions to get started if you’re using raw chicken.  You could also go vegetarian and leave out the meat altogether.

I came up with this on the way home from church last Sunday.  I hadn’t made any kind of plan for lunch, so while we drove home I took a mental inventory of ingredients in the kitchen.  I do this on purpose sometimes, because it forces me to create easy recipes with common ingredients.

This skillet dish is an adaptation of Chicken Fiesta with Black Beans in the Slow Cooker.  That post is old – one of the first posts I ever wrote on this site over seven years ago!  The photo is terrible (I really need to snap some new ones).  The recipe is stellar though and  it’s one of our family favorites.

Unfortunately, on Sunday I didn’t have any black beans so I subbed kidney beans instead.  I don’t have an ingredient photo for you this time either.  We were in a big hurry to sit down and eat.  I didn’t think to take photos until a day or two later, after we’d eaten nearly all the leftovers.  You’d think after seven years that I’d be a better food blogger!

15 Minute Chicken Fiesta Skillet

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

  • 2 Tbs. vegetable oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, crushed
  • 2-3 cups cooked chicken, chopped
  • 1 can diced tomatoes, with juice
  • 1 can corn, drained
  • 1 can black beans or kidney beans, drained and rinsed
  • 1 Tbs. cumin
  • 1 tsp. chili powder
  • salt to taste
  1. Heat oil in large skillet over medium heat.
  2. Add onion, green pepper and garlic to skillet and cook until onion is soft.
  3. Add chicken, tomatoes, corn, beans and spices.
  4. Heat over medium heat until it's all hot through.
  5. Serve in tortillas, over cornbread or with tortilla chips.

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15 Minute Creamy Homemade Chicken Noodle Soup

15 Minute Homemade Chicken Noodle Soup


I do a lot of recipe creation.  Sometimes the recipes don’t turn out well and I never share them with you.  But sometimes, I come up with a winner.

This chicken noodle soup is a winner!

First of all, it takes just 15 minutes to fix.

It’s also homemade.  Okay, I’m using that term a little loose.  The broth isn’t homemade.  And my mom asked if the noodles were homemade (she’s hard to impress!).

But there’s no cream soups or mixes in here.  And that’s what I mean by homemade.

And if you’re smart enough to make your own broth and freeze it and use chicken you’ve cooked and frozen, then it really can be homemade.  (I’m not even going to talk about making the noodles though.)

I used boxed chicken broth and frozen rotisserie chicken for mine.  Everyone loved it!  It’s creamy, nourishing and hearty.

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

Chicken Tortellini with Kale – a 15 minute recipe

This Chicken Tortellini with Kale has been made twice in our house so far.  Once by me and once by Jim.  He got home before I did the other night and texted asking if there was anything he could do.  I suggested he could make dinner.  I knew we had the ingredients for this recipe in the fridge and the recipe notes were still sitting on the counter.

Chicken Tortellini with Kale 15 minute meal


When I walked in the door, he had this dinner on the table.  I love that!

He doesn’t cook very often, but he was able to follow this easy recipe.  Actually, he was able to follow the notes, which aren’t as complete as the full recipe when I type it here.  So this is a very easy recipe.

And it’s also really good.  I wasn’t sure how my kids would react to the kale.  They love kale chips, but cooked kale is a different thing.  I didn’t need to worry though, because they loved it!

The dark, leafy kale contrasted in taste, texture and color to the pasta, cheese and chicken.  A little bit of red pepper flakes added even more flavor.

Here’s what you’ll need to make this 15 minute dish:   [Read more…]

Cheesy Chicken Chili Mac – Make it Quick with Rotisserie Chicken and Macaroni

Cheesy Chicken Chili Mac

Earlier this week I shared lots of recipes for making use of rotisserie chicken.  Here’s another one for you.  If you keep cooked chicken in your freezer, you’ll be able to make this recipe in about 20 minutes.  All the ingredients are pantry items that we tend to keep on hand.

The recipe comes together quickly.  You’ll make a quick white sauce and add cheese to it.  I love an easy meal that also is homemade.

Cheddar cheese and tomatoes with green chilies help make this dish full of flavor.  My kids loved this one and so did I.

Here’s what you’ll need to make it:   [Read more…]

Chicken Enchiladas with Red Sauce and White Cheese

Chicken Enchiladas with Red Sauce and White Cheese


There are several reasons that you’re going to want to make these chicken enchiladas.

First, they start with a rotisserie chicken.  (I’ve got a post coming next week about using Costco rotisserie chickens to stock your freezer. They make a great base for easy meals.)

Second, the sauce is easy and homemade.  It uses pantry items so you’ll likely always have the ingredients on hand.

Third, I skip that time consuming, messy step of dipping the enchilada shells in hot oil and sauce.  This pan of enchiladas can be assembled in about 20 minutes, including making the sauce.

Finally, the enchiladas are cheesy, and covered with a red sauce that’s full of flavor, but not spicy.  This is a crowd pleaser!

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

Easy Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes

Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes


This Chicken Alfredo Pasta Bake couldn’t get any easier.  For one thing, I started with rotisserie chicken.  More on that in a post coming soon.

To the rotisserie chicken, I added Alfredo sauce, sun-dried tomatoes and cooked pasta.  Top it all with provolone cheese and pop it in the oven for a bit.

The kids loved this and so did I!

This casserole is creamy, cheesy and full of flavor.

In an unrelated note, check out that casserole dish.  I use that dish all the time and it’s been in a lot of photos on the site.  It’s one of those things I don’t really take notice of.  I’m pretty sure that amber colored Visions piece isn’t being made any more.  It was a wedding gift.  Any other brides from the 1980s still using their Visions cookware?

Back to the recipe…here’s what you’ll need to make Chicken Alfredo Pasta Bake with Sun-Dried Tomatoes:   [Read more…]

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