I often rely on turning leftovers in to multiple meals to save time and keep from eating the SAME MEAL all week.  One of my favorite things to do is make a massive amount of chicken breasts in the slow cooker and use it throughout the week for lots of ‘new’ meals!  Grabbing a few pantry staples this casserole is a breeze to whip up!  You can even use a rotisserie chicken and not even have to worry about cooking the chicken!

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What you need:

• Appx. 4 cups cooked chicken, cubed or shredded
• 1 can cream of chicken, mushroom OR celery soup
• 1 can evaporated milk
• 1 1/4 c. chicken broth (I used the cooking juices from my slow cooker meal earlier in the week!)
• Salt & Pepper to taste
• 1 package (10-12 oz.) stuffing mix (or use 2 Stove Top 6 oz boxes)

Make it:

• Preheat oven to 350° F
• Grease an 8×8 or similar casserole dish
• Toss the cooked chicken into the dish
• Top with stuffing mix
• Combine broth, cream soup, and evaporated milk + season with salt & pepper
• Pour over stuffing and make sure all bread pieces get a splash of the liquid
• Bake for 35-40 minutes or until browned and bubbling.
• Allow to rest for 10 minutes and serve with a salad or vegetable!
• Note: you can also add your favorite veggies with the chicken and make it in all in once dish!

Check out these dinner ideas, too!

BEST French Dip Sandwiches

Baked Ravioli Lasagna – Only 4 ingredients

One Skillet Ranch Ham Pasta

I LOVE anything and everything lemon.  ESPECIALLY poppy seed bread! This yummy bread pairs almond extract with tart lemon juice for a moist, tender bread.  Topped with a tangy glaze, this bread will be come a favorite breakfast treat for your family!

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What you need:

• 2-3 lemons
• Zest from lemons
• 2 eggs
• 1 c. sugar
• 2 T. butter, softened
• 3 eggs
• 2 t. almond extract
• 1 t. vanilla extract
• 1/3 c. lemon juice
• 1/2 vegetable oil
• 1 1/2 c. flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3 T. poppy seeds

Glaze:

• 1 1/2 c. powdered sugar
• 1 t. almond extract
• 2 T. lemon juice

Make it:

• Preheat oven to 350° F
• Zest the lemons and add to mixing bowl
• Juice lemons to make 1/3 c. PLUS additional 2 T. for glaze (later)
• Mix lemon juice, zest, eggs, sugar, butter, oil, vanilla, and almond together
• In a separate bowl combine flour, soda, baking powder, salt and poppy seeds.
• Carefully mix dry ingredients into wet ingredients and mix just until combined.  Do not over mix!
• You can use 1 loaf pan or a 12 count muffin tin.  Butter the baking pan or muffin tins.  I used a 12 count mini bundt pan.
• If making muffin size: Bake for 15-20 minutes until just browned and a toothpick comes out clean
• If making loaf size: Bake 40-50 minutes until just browned and toothpick comes out clean.
• Remove from oven and allow to rest in pan for 10 minutes.  Invert from pan onto a cooling rack.
• Prepare glaze: Mix powdered sugar, almond extract and lemon juice until smooth.
• While cakes are still warm, poke holes all over the top with a toothpick.
• Pour glaze over and allow to soak into bread
• Allow to cool

More tasty breakfast treats:

Blueberry Cheesecake French Toast Casserole

My Copycat Starbucks Frappuccino

Pancake Bites

Let’s talk chocolate chip cookies!  Who doesn’t love a warm from the oven, soft, melty fresh baked one?!?!  For YEARS I struggled making them!  It really was my cookie Achilles Heel!  THEN, my amazing Sister in Law Erin shared with me her husband’s family recipe.  ** Insert heavenly angels singing and glowing sun rays! **  These have become my fail-proof, go to, BEST COOKIE recipe! Big, soft, just slightly crisp edges and FULL of chocolate chips.

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What you need:

• 3 sticks butter (no substitutions) room temperature
• 1 1/4 c. sugar
• 1 1/4 c. brown sugar
• 2 eggs
• 1 Tbsp. vanilla
• 4 1/4 c. flour
• 1 t. soda
• 1 t. baking powder
• 1 t. salt
• 1 – 12 oz bag semi sweet chocolate chips

Make it:

1. Preheat oven to 350° F
2. Cream butter and sugars together on medium speed with a hand or stand mixer
3. Once light and fluffy add eggs and vanilla.  Mix well.
4. Add dry ingredients and slowly mix just until combined.
5. Fold in chocolate chips
6. Scoop by large tablespoons 2″ apart on an ungreased cookie sheet
7. Bake 12 minutes until just slightly browned around edges and cookies start to crack
8. Allow to rest on pan 2 minutes before moving to cooling rack

Makes about 5 dozen LARGE cookies.  This dough freezes well if you would like to bake half the batch!

Brownie Batter Puppy Chow

No matter whether you call it Puppy Chow or Muddy Buddies, you will call this a new favorite treat!  Instead of shaking the cereal in powdered sugar, use a brownie mix for an insanely delicious chocolate kick as good as licking out the brownie batter bowl!

Add seasonal sprinkles to the brownie mix and you can turn this into the perfect treat for any holiday!!

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What you need:

• 1 – 12 oz box Rice Chex
• 1 – 12 oz bag chocolate chips
• 1 c. creamy peanut butter
• 4 Tbsp. butter
• 1 – 17-20 oz. brownie mix (any brand or flavor)
• large paper or plastic bag
• Optional: Sprinkles or candies to match the Holiday Theme you want!

Make it:

1. Put cereal into a large mixing bowl
2. In a microwave safe bowl add chocolate chips, peanut butter, and butter.
3. Microwave (if your microwave has a power setting, I highly recommend reducing the power to 7) for 3 minutes, stirring every 30 seconds until smooth and combined.  Be careful not to over heat and stir often! You can do this on the stove top as well!
4. Pour melted chocolate mixture over cereal and carefully mix until well coated.
5. Put cereal into the bag and top with dry brownie mix
6. Get the bag tightly closed and give it a good shake.  Side to side & up and down.  Shake for about 1 minute making sure to constantly be turning the bag.  Check that it is well coated and separated into single pieces.  If not, keep shaking!
7. Add sprinkles and candies of choice for a pop of color
8. Cover and store in a sealed container once completely cool

More Valentine’s Day Ideas:

Lunch Box Valentine’s Ideas – Using Pantry Staples!

Valentine’s Oreo Pops Recipe

Peanut Butter Oatmeal Chocolate Cookies

I have a SERIOUS weakness for big, thick, hearty cookies.  Give me ALL THE oats and peanut butter! Throw in chocolate chips and you have one amazing cookie — the kind you want to have a BIG cup of cold milk with and are secretly eating 3 or 4 in one sitting!

These cookies deliver on all that goodness!  Give them a try and I promise they will become a regular treat in your home!

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What you need:

1 c. real butter (2 sticks) – room temperature
1 c. sugar
1 c. brown sugar
2 eggs
1 T. vanilla extract
1 c. peanut butter
1 1/4 c. quick oats (you can use old fashioned oats; but I prefer the smaller texture of the quick cooking)
2 1/4 c. flour
1 t. salt
2 t. soda
2 c. chocolate chips (1 – 12 oz bag)

Make these:

Preheat oven to 350°

Cream butter, sugars, eggs, and vanilla until light and fluffy.  Mix in peanut butter.  Add flour, oats, salt & soda.  Stir just until combined.  Fold in chocolate chips.

Portion out into large scoops of dough about 2″ apart on an ungreased baking sheet.  Cook for 12 -15 minutes until slightly brown and just set in the middle.  Cookies will flatten and start to crackle when ready to pull from oven.

Allow to rest on cookie sheet for 5 minutes before putting on cooling rack.

Checkout these cookie ideas, too:

Keto Snickerdoodles

Pancake Bites