These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

• Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

• Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
• Olive oil: Used to get a nice sear on the pork chops.
• Butter: Adds richness and helps the onions cook until soft and beautifully golden.
• Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
• Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
• Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
• Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
• Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

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If you can’t wait to try this recipe for Baked Pork Chops with Apple & Stuffing, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

• Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
• What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
• Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
• Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
• Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 4 servings

Calories 480kcal

Ingredients

• 4 bone-in pork chops 1 to 1 ¼ inches thick
• Salt and pepper to taste
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
• 1 cup chicken stock
• 1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
• 1 20-ounce can apple pie filling
• ½ teaspoon ground cinnamon

Instructions

• Preheat the oven to 400°F.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
• Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
• While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
• Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
• Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
• Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
• Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
• Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
• Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
• Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
• Let the pork chops rest for 3 minutes before serving.

Video

Notes

• Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
• Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
• Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
• If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
• For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 3g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 250mg | Potassium: 649mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post. 

For the Burger Patties:

• Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it. 
• Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
• Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
• Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
• Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand. 
• Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

• Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
• Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
• Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
• Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

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If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 798kcal

Author Michaela Kenkel

Ingredients

• 1 pound lean ground beef
• 10 slices thick smoked bacon cooked, 2 pieces crumbled
• 1 large egg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon seasoned pepper
• 1 cup crumbled Bleu cheese divided
• 1 large ripe tomato sliced
• 4 hamburger buns
• butter
• mayo for serving

Instructions

• Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
• Form into 4 patties.
• Butter the insides of the buns and toast them in a skillet.
• Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
• Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

 

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

Serving: 1serving | Calories: 798kcal | Carbohydrates: 26g | Protein: 49g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 1291mg | Potassium: 840mg | Fiber: 1g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 5mg

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

This recipe makes a full 9×13 pan, serving about 12 people, which makes it perfect for holidays like Christmas morning, weekend guests, or spring brunches like Mother’s Day. Best of all, it’s prepped the night before, so all you have to do in the morning is pop it in the oven.

I have had this breakfast sausage and egg casserole recipe on my website for a long time. It was first posted back in 2011, and it’s one I make often. However, the photos were terrible, and the post was written about everything under the sun, except maybe sausage breakfast casseroles.  So today it gets a glow up! New photos, updated recipe card with nutritional information, and more! 

Sausage Breakfast Casserole Recipe

This isn’t your average breakfast casserole. The sourdough adds a subtle tang that balances the richness of the sausage and cheese, while the creamy mushroom topping gives it that cozy, comfort food feel. It’s hearty without being boring, and it holds up beautifully for serving a crowd. Plus, that overnight rest means less stress in the morning and more time enjoying coffee with your people.

Ingredients in Sourdough Bread Breakfast Casserole

• Sourdough bread – The star of the show. Adds structure and that signature tangy flavor that sets this apart. Use stale bread or fresh bread; either works. Homemade sourdough bread or store-bought works just fine!
• Cheddar cheese – Melts into the layers for richness and that classic breakfast casserole flavor
• Bulk breakfast sausage – Brings savory, slightly spicy flavor and protein to make it filling
• Red pepper flakes – A little kick to balance the richness (adjust to taste)
• Dry mustard – Adds depth and enhances the flavor of the cheese and eggs
• Eggs – The base that holds everything together
• Milk – Keeps the casserole soft and custardy instead of dry
• Green onions – Fresh flavor and a little bite to brighten things up
• Cream of mushroom soup – Creates that creamy, comforting topping layer. Try my Homemade Cream of Mushroom Soup recipe!
• Fresh mushrooms – Add texture and earthy richness that pairs perfectly with sausage
• Additional milk – Thins the topping so it spreads easily
• Cherry tomatoes (optional) – A fresh, bright garnish that balances the richness

How to Make Sourdough and Sausage Breakfast Casserole

Start by greasing a 9×13 baking dish.

Layer the sourdough bread slices across the bottom of the pan, using just enough to fully cover the surface. Sprinkle the shredded cheddar cheese evenly over the bread.

In a skillet, brown the sausage with the red pepper flakes, breaking it up into small crumbles as it cooks. Drain any excess grease and let it cool slightly. Spread the sausage evenly over the cheese layer.

In a large bowl, whisk together the eggs, dry mustard, 2 ¼ cups milk, and green onions.

Pour this mixture evenly over the casserole.

Cover and refrigerate overnight (or at least 6–8 hours).

When ready to bake, preheat the oven to 350°F.

In a separate bowl, stir together the cream of mushroom soup, 1/3 cup milk, and fresh mushrooms.

Pour this mixture evenly over the casserole. Add the remaining cheese.

Bake uncovered for 50–60 minutes, or until the center is set and the top is lightly golden.

Let the casserole rest for 5–10 minutes before slicing. Garnish with cherry tomatoes if desired, then serve.

Make Ahead + Storage

Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage: Store leftovers covered in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Love it? Pin it!

If you can’t wait to make this sourdough breakfast bake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for Success

• Use slightly stale sourdough for the best texture
• Don’t skip the overnight rest; it helps the bread soak up all that flavor
• If the top starts browning too quickly, loosely tent with foil toward the end
• Letting it rest before cutting makes for cleaner slices

FAQs – Overnight Breakfast Casserole

Can I make this without the overnight step? You can, but letting it sit gives the best texture. If you’re short on time, let it rest at least 30–60 minutes before baking.

Can I use a different bread? Yes, but sourdough really gives this casserole its signature flavor. French bread would be your next best option.

Can I add vegetables? Absolutely. Bell peppers or spinach would be great additions.

More Breakfast Recipes to Love

I love a breakfast casserole, don’t you? I just posted the recipe (pictured above) for Denver Omelet Style Biscuit Breakfast Casserole, it’s so good! Or check out this Sausage and Crescent Breakfast Casserole or this Baked French Toast Casserole with Streusel Topping.

And if you are a fan of sweet breakfasts, try my Ice Cream Sticky Rolls, these Brown Sugar Cinnamon Pop-Tarts Bars, Air Fryer Cinnamon Rolls, or these Sourdough Cinnamon Rolls.

If you have never made sourdough bread, this no-knead homemade sourdough bread recipe is a great place to start.

This is one of those recipes that proves breakfast casseroles don’t have to be boring. The sourdough and sausage combination gives it just enough of a twist to make people ask for the recipe, and the make-ahead factor makes it one you’ll come back to again and again.

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Sourdough and Sausage Breakfast Casserole Recipe

The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.

Course Breakfast/Brunch

Cuisine American

Keyword breakfast casserole, casserole, eggs, mushrooms, Sausage, sourdough, Sourdough and Sausage Breakfast Casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Overnight Chill Time 8 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 12 servings

Calories 448kcal

Author Michaela Kenkel

Ingredients

• 4-6 slices sourdough bread (use what you need)
• 2 cups shredded cheddar cheese
• 2 pounds bulk breakfast sausage
• 1/4-1/2 teaspoon red pepper flakes (to taste)
• 1 teaspoon dry mustard
• 8 large eggs
• 2 ¼ cups milk
• 4 green onions sliced
• 1 (10.5 ounce) can of cream of mushroom soup
• 1/4 – 1/2 pound fresh mushrooms sliced
• 1/3 cup milk
• Cherry tomatoes halved (optional topping)

Instructions

• Grease bottom of a 9×13 baking pan.
• Cover the bottom of the pan evenly with sourdough bread slices.
• Sprinkle half of the cheddar cheese over the bread.
• Brown and crumble the breakfast sausage with the red pepper flakes, drain grease, and let cool slightly. Sprinkle over the on top od sausage.
• In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with the remaining cheese and bake uncovered for 1 hour.
• Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.

Video

Notes

Make Ahead:
Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage:
Store leftovers covered in the refrigerator for up to 3 days.

Reheating:
Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 15g | Protein: 24g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 204mg | Sodium: 802mg | Potassium: 395mg | Fiber: 1g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 2mg

This recipe was originally posted on August 12, 2011. It has been updated to improve user experience and reshared on May 4, 2026.

I couldn’t delete the photos of my sweet doggies that were in the post, though!

My sweet Gabby and Sully. <3

The post Sourdough & Sausage Breakfast Casserole appeared first on An Affair from the Heart.

Think of it as lasagna’s laid-back cousin. All the flavor. None of the fuss.

We are all busy. Whether you work inside or outside the home, we are all just busy. Whether you have one kid or six, we are busy. Becoming a Mom teaches you not to judge the burdens that others are carrying. At least, I hope that becoming a Mom, well, maybe just becoming a grown-up does that. I know, not everyone will, but I hope that we can all someday accept that. It’s my wish.  Well, that and world peace.

Weeknight Lasagna Toss Recipe

This recipe has been on my website for over a decade. I was in a totally different season of my life back then, with kids in college, high school, and middle school. So some nights, as much as we would have liked to, it just was not possible to have some glamorous meal on the table at 6 PM. Or even 8 PM. Those days were the ones that inspired me to make meals like this one because gathering my family around the table at dinnertime was something that I always cherished. 

Quick Lasagna Toss Recipe

Most kids enjoy pasta. Most adults enjoy pasta. And cheese… I mean, who doesn’t enjoy cheese? This meal is so quick to come together and bakes up in about 45 minutes. So make it ahead, bake it when you get home, or throw it together and bake it while you tend to other things.

I still love recipes like this, even now that we are empty nesters. I can easily cut it in half, or stash some in the freezer for another night, or for lunches during the week. 

Ingredients in this Easy Lasagna Toss

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

• Bow tie pasta (farfalle), cooked and drained – The ruffled edges hold onto the sauce beautifully. You can easily swap in rotini, penne, or even broken lasagna noodles if that’s what you have on hand.
  
• Small onion, chopped – Adds a subtle sweetness and depth to the meat sauce. Yellow or white onions both work well.
  
• Garlic, minced – Brings that classic Italian flavor. Fresh is best, but jarred minced garlic works in a pinch.
  
• Lean ground beef, browned and drained – The hearty base of the dish. You can substitute ground turkey or Italian sausage if you’d like to switch up the flavor.
  
• Jarred spaghetti sauce – Keeps this recipe weeknight-easy. Use your favorite marinara or spaghetti sauce. If you love a little heat, choose a spicy version.
  
• Cottage cheese – Gives you that creamy, traditional lasagna-style layer without extra work. If you prefer, you can substitute ricotta cheese.
  
• Shredded Parmesan cheese – Adds a salty, nutty bite that deepens the flavor.
  
• Shredded mozzarella cheese – The melty, bubbly topping that makes this taste just like classic lasagna.

How to Make Lazy Lasagna

Preheat your oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.

In a skillet, cook the ground beef with the chopped onion and minced garlic until the beef is fully browned. Drain any excess grease. Return the meat mixture to the pan and stir in the spaghetti sauce. Let it simmer briefly to combine the flavors.

Cook the bow tie pasta according to package directions. Drain and rinse, then stir it directly into the meat sauce mixture.

Spread half of the pasta mixture into the prepared baking dish. Top with half of the cottage cheese, half of the mozzarella, and half of the Parmesan. Repeat with the remaining pasta and cheeses.

Cover with foil and bake for about 30 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and just beginning to brown.

Let it rest for a few minutes before serving so everything sets up nicely.

Storage and Make Ahead Tips

To Store:
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Love it? Pin it!

If you can’t wait to try this recipe for weeknight lasagna, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Cook the pasta just to al dente, so it doesn’t get too soft while baking.
  
• Let the casserole rest for 5 to 10 minutes after baking so it slices and serves more easily.
  
• Want to sneak in vegetables? Stir in sautéed mushrooms or spinach with the meat sauce.

More Easy Pasta Recipes to Love

If you love Easy Weeknight Pasta Meals, I have plenty! Take a peek at these other easy pasta meals before you go: Pictured above is my Italian Wonderpot recipe, my family also loves this Pizza Pasta, Meat Ragout, and Easy Weeknight Chicken Parmesan recipes. Other quick pasta meals include Instant Pot Fettuccine Alfredo, Creamy Chicken Penne Pasta, and my Shrimp and Crab Pasta, too!

More Quick Ways to Make Lasagna

Other fun and easy ways to enjoy lasagna are my Slow Cooker Ravioli Lasagna (pictured above), this Easy Lasagna Soup recipe, and my One Pan Skillet Lasagna.

This Easy Weeknight Lasagna Toss is one of those dependable dinners that feels like you worked harder than you did. It’s warm, cheesy, family-friendly, and perfect for those nights when you want comfort food without turning your kitchen upside down.

It’s everything you love about lasagna,  just a little easier, and a whole lot quicker.

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Easy Weeknight Lasagna Toss

All the flavor of lasagna.None of the layering. This Easy Weeknight Lasagna Toss is ready in less than an hour and feeds a crowd. Cheesy, hearty, and completely weeknight-friendly. Save this one for your next busy night.

Course Pasta

Cuisine American

Keyword easy lasagna, lasagna, Lasagna Toss

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 541kcal

Author Michaela Kenkel

Ingredients

• 12 ounces bow tie pasta cooked al dente and drained
• 1 small onion chopped
• 1-2 cloves garlic minced
• 2 pounds lean ground beef browned and drained
• 1 (24 ounce) jar spaghetti sauce
• 16 ounces cottage cheese
• 6 ounces Parmesan Cheese shredded
• 8 ounce Mozzarella Cheese shredded

Instructions

• Preheat oven to 350 degrees, prepare a 9×13 pan with non-stick cooking spray.
• Brown ground beef in a skillet with onion and garlic. Drain excess grease. Return to pan and add spaghetti sauce, combine.
• Cook pasta, drain and rinse. Add to sauce, combine.
• Pour half of the pasta mixture into your baking dish. Top with half of cottage cheese, half of Mozzarella and Parmesan cheeses. Repeat with remaining ingredients.
• Cover with foil and bake for 30 minutes. Remove foil and bake until cheese begins to brown and is bubbly. About another 10 minutes or so.

Video

Notes

To Store:
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 37g | Protein: 51g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 796mg | Potassium: 613mg | Fiber: 2g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 517mg | Iron: 4mg

This recipe was originally posted on January 21, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Easy Weeknight Lasagna Toss appeared first on An Affair from the Heart.

This easy appetizer is perfect for entertaining, and it’s especially wonderful during the holidays. With Paisley Farm Marinated Mushrooms doing most of the heavy lifting, all you have to do is pop the lid, give them a quick chop, and assemble. The result? A flavorful, fuss-free bruschetta that looks impressive but takes just minutes.

Mushroom Bruschetta Recipe

Because the mushrooms are already marinated, their flavors are deep and well-developed, garlicky, slightly sweet, and perfectly balanced with a touch of tang. When they meet the warmth of toasted sourdough and the cool creaminess of goat cheese, everything melds together into a bite that is completely satisfying. The toasted walnuts bring just the right amount of crunch to round out each piece.

Do you love Tomato Bruschetta? I have a wonderful Fresh Bruschetta Recipe, too!

This recipe post is sponsored by Paisley Farm Foods, but all of the opinions are my very own.  Thank you for supporting the companies that help make An Affair from the Heart possible.

Paisley Farm Marinated Mushrooms

Paisley Farm Marinated Mushrooms are tender, flavorful mushrooms packed in a tangy marinade of herbs, vinegar, and spices. They’re ready to use straight from the jar and add instant flavor to everything from salads and pastas to an antipasto platter or an easy appetizer. All-natural, vegetarian, and gluten-free, these mushrooms are a simple way to bring bold, savory flavor to your kitchen any time you need it.

Marinated Mushroom Appetizer

This is the kind of small bite I love to order at a tapas bar. Simple ingredients layered in a way that feels effortlessly special. Sure, you could marinate your own mushrooms, but there’s something wonderfully convenient about popping open a jar of Paisley Farm Marinated Mushrooms and having it ready to go. It gives you the same elevated, restaurant-style feel without any extra prep, so it’s easy to serve the perfect appetizer, even on your busiest days.

Ingredients in Marinated Mushroom Bruschetta

Find all of the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Sourdough bread, buttered and toasted
• Paisley Farm Marinated Mushrooms, drained and chopped
• Goat cheese
• Toasted walnuts
• Fresh parsley

Sourdough bread gives the bruschetta a sturdy, flavorful base with just the right chew and tang. Toasting it with butter adds richness and helps create those crisp, golden edges that hold up beautifully under the toppings.

The goat cheese brings a creamy, slightly tangy contrast that pairs perfectly with the savory marinated mushrooms. Toasted walnuts add an earthy crunch that ties everything together, while a sprinkle of fresh parsley brightens the whole bite.

How to Make Mushroom Bruschetta

Drain the liquid from the mushrooms and roughly chop them. (No need to chill them, we love them room temperature, straight from the pantry.)

Butter both sides of each slice of sourdough and toast in a skillet or in the oven until golden.

Spread goat cheese on the bread slices while it’s still warm.

Top with chopped Paisley Farm Marinated Mushrooms.

A sprinkle of toasted walnuts,

and fresh parsley. Serve immediately.

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If you can’t wait to try this Mushroom Bruschetta recipe, be sure you can find it. Pin it to your favorite Pinterest recipe board before you go. 

Serving Mushroom Bruschetta

This bruschetta is ideal for holiday gatherings, cocktail parties, small-plate nights, a light lunch, or any time you want a great appetizer. It’s a dream for mushroom lovers! Packed with savory flavor and ready in minutes. Whether you’re hosting or just snacking, it’s the kind of recipe you’ll want to keep on repeat.

Substitutions & Variations

• Bread: Swap sourdough for a baguette, ciabatta, or any hearty artisan loaf. Just make sure it’s sturdy enough to hold toppings.
• Goat Cheese: Cream cheese, whipped feta, or Boursin, all work beautifully.
• Walnuts: Pecans, pine nuts, or toasted almonds would also add great texture and flavor.
• Parsley: Fresh herbs like basil, thyme, or chives add a different herb finish.
• Add-Ons: A drizzle of balsamic vinegar or a squeeze of fresh lemon juice, a sprinkle of red pepper flakes, or shaved Parmesan cheese can elevate it even more without overpowering the mushrooms.

More Mushroom Recipes to Love

Mushrooms are my jam! I have loads of recipes here on my site that use them, see them all right here. I have used these Paisley Farm Marinated Mushrooms in these Green Chile Mushroom Burgers, this Chicken, Mushroom and Wild Rice Soup and also this fun Italian Chicken & Mushroom Skewer appetizer.

Other yummy recipes with mushrooms include Creamy One Pan Mushrooms and Bacon, pictured above, my Mom’s Broccoli Stuffed Mushrooms, these best Cream of Mushroom Soup and this Vegetable Beef, Barley Soup with Mushrooms, comforting Pork Chops with Mushroom Gravy, Salisbury Steak with Mushrooms and this tasty Mushroom Swiss Burger, too!

More Paisley Farm Products

I’ve had the joy of partnering with Paisley Farm Foods for years, and their products continue to inspire some of my favorite recipes. They offer a whole lineup of “straight from the jar” favorites that make cooking easier without sacrificing flavor. I’ve shared so many dishes featuring their Five Bean Salad, along with their Hot Brussels Sprouts, Dilled Brussels Sprouts, and Sweet Pickled Beets. Their newest addition, the Balsamic Beet & Onion Salad, is another standout. Whether you’re looking for a quick, ready-to-serve side or a simple way to boost the flavor of your everyday cooking, Paisley Farm has something delicious waiting for you.

Find where you can pick up delicious Paisley Farm Marinated Mushrooms, or any of their other fabulous products by visiting their website.  Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

Whether you’re pulling together a last-minute appetizer or planning a full holiday spread, this Marinated Mushroom Bruschetta is one of those recipes that always delivers. It’s easy, flavorful, and a guaranteed hit with anyone who loves mushrooms. Keep a jar of Paisley Farm Marinated Mushrooms in the pantry, and you’ll always have the makings of something delicious and share-worthy.

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Simple Marinated Mushroom Bruschetta

This easy bruschetta feels like a small bite straight from a tapas bar! Earthy marinated mushrooms, creamy goat cheese, toasted walnuts, and buttery sourdough. With Paisley Farm Marinated Mushrooms, all the bold flavor is built in, making this a fast, impressive appetizer for holidays, parties, or any mushroom lover.

Course Appetizer

Cuisine American

Keyword Bruschetta, goat cheese, marinated mushrooms, mushrooms, Paisley Farm, Paisley Farm Mushrooms, sourdough, walnuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 servings

Calories 281kcal

Ingredients

• 4 slices of sourdough bread buttered and toasted until golden brown
• 1 cup roughly chopped Paisley Farm Marinated Mushrooms
• 4 Tablespoons goat cheese
• 1/2 cup chopped walnuts toasted
• fresh parsley for garnish

Instructions

• Drain the liquid from the mushrooms, and roughly chop them.
• Butter both sides of 4 pieces of sourdough bread and toast either in a skillet or in the oven. Set aside.
• Spread about 1 Tablespoon of goat cheese on each slice of warm, toasted bread.
• Sprinkle toasted walnuts and fresh parsley over the top.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 448mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 3mg

The post Marinated Mushroom Bruschetta appeared first on An Affair from the Heart.

This Slow Cooker Creamy Chicken & Sauerkraut Soup is hearty, cozy, and full of old-fashioned flavor. Tender chicken, classic vegetables, and tangy Frank’s Kraut come together in a rich, velvety broth that tastes like it simmered all day…because it did! Everything cooks low and slow in one pot, and a simple stovetop roux adds the perfect creamy finish. It’s the kind of comforting soup your whole family will love on chilly days, busy nights, or anytime you’re craving soup for dinner!

Crockpot Chicken & Sauerkraut Cream Soup

If you love a good slow cooker recipe, this one is a dream. Everything goes in the pot, and hours later, you’ve got a cozy, flavorful soup waiting for you. The creamy broth pairs beautifully with Frank’s Kraut’s tang, giving it that nostalgic, home-style taste without feeling overly rich.

It’s also a great way to use leftover or rotisserie chicken, a time-saver on busy days. And this recipe makes a big batch, so it’s perfect for a family dinner or for stocking the fridge with easy lunches. Add the optional bacon and green onions on top, and you get even more texture and flavor in every bowl.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

This creamy chicken and sauerkraut soup is a modern twist on the classic Amish chicken and sauerkraut soup, which is beloved for its simple, hearty ingredients and comforting tang. Like the traditional version, it’s full of tender chicken, savory vegetables, and of course, that signature sauerkraut flavor, but with a creamy, cozy finish that makes it extra indulgent.

Ingredients in Chicken & Sauerkraut Soup

You can find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

• Cooked chicken – Makes this soup hearty and protein-packed; rotisserie chicken adds great flavor with zero effort.
• Potatoes – Help bulk up the soup and make it extra cozy and filling.
• Bay leaves – Add gentle, savory depth as everything simmers.
• Celery – Brings classic soup flavor and a little freshness.
• Onion – Builds that savory base every good soup needs.
• Carrots – Add color, sweetness, and a little texture.
• Frank’s Kraut – The star ingredient! Its bright, tangy flavor perfectly balances the creamy broth.
• Chicken stock – Creates a rich, flavorful base for the soup.
• Salt & pepper – Simple seasonings that wake everything up.
• Butter – Helps form the roux that makes the soup luxuriously creamy.
• Flour – Works with the butter to thicken the broth.
• Sour cream – Adds the perfect tangy creaminess at the end.
• Bacon (optional) – A smoky, salty finishing touch that takes each bowl over the top.
• Green onions (optional) – Add a fresh pop of color and flavor when serving.

How to Make Slow Cooker Creamy Chicken & Sauerkraut Soup

So easy! Dump it all in the crock pot and come back hours later for dinner!

Add the cooked chicken, potatoes, celery, carrots, onion, Frank’s Kraut, and bay leaves to your slow cooker. Pour in the chicken stock, reserving 1 cup for the roux.

Stir everything together and cover.

Cook on LOW for 6–7 hours or HIGH for about 4 hours, until the vegetables are tender and the flavors have melded.

Remove and discard the bay leaves.

In a small saucepan, melt the butter. Whisk in the flour to form a smooth roux. Slowly whisk in the reserved 1 cup of chicken stock and cook until thickened.

Stir the roux into the slow cooker along with the sour cream. Mix until creamy and well combined. Taste and season with additional salt and pepper as needed.

Serve warm. Top with crumbled bacon and sliced green onions, if you’d like.

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large Dutch oven or soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 35-45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. I don’t recommend freezing this soup.

Love it? Pin it!

If you love this chicken and sauerkraut soup recipe, be sure you keep it close! Pin it to your favorite Pinterest recipe board before you go.

Tips & Substitutions

• Chicken: Rotisserie chicken works perfectly and adds great flavor.
• Vegetables: Feel free to add mushrooms, parsnips, or even a handful of frozen peas at the end.
• Broth: Use low-sodium chicken broth if you need to control your sodium.
• Make it lighter: Swap Greek yogurt for some or all of the sour cream.
• Add smoky depth: The optional bacon takes this soup to the next level.
• Caraway Seeds: Sprinkle some caraway seeds on top for a nutty flavor. 

Health Benefits of Sauerkraut

Sauerkraut brings more to the table than big flavor. Because it’s naturally fermented, it’s full of probiotics that help keep your gut healthy and your digestion on track. It also delivers important nutrients like vitamins C and K, along with minerals such as iron and potassium. When you simmer sauerkraut with tender chicken, the result is a cozy, nourishing soup that delivers protein, probiotics, and plenty of feel-good nutrients in every bowl.

Read More about Sauerkraut in this informative post.

More Soup Recipes to Love

If you love this one, I’ve got a few more delicious recipes for sauerkraut-inspired soups you might want to check out. They’re perfect for anyone who can’t get enough of that tangy, comforting flavor.

• Sauerkraut Chicken Noodle Soup
• Sauerkraut Bratwurst & Potato Soup
• French Sauerkraut Soup (pictured above)
• Cream of Reuben Soup
• Oktoberfest Chili
• Instant Pot Beer Cheese with Kraut & Kielbasa

A big thank you to my friends at Frank’s Kraut for making this soup so simple and so full of flavor. Their sauerkraut is tangy, perfectly crisp, and adds just the right brightness to every spoonful. If you haven’t tried it yet, grab a jar for your next batch of soup or anytime you want to bring a little extra zip to your favorite comfort foods.

Find my entire selection of sauerkraut recipes here.

Even More Sauerkraut Recipes to Love

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! Grab some kraut for yourself on their website!

This soup is everything we love about slow cooking: simple ingredients, effortless prep, and big, satisfying flavor. Whether you’re feeding your family or stocking the fridge for the week, this creamy, kraut-filled bowl always hits the spot. If you love hearty comfort food with a little tangy twist, this one’s going straight to the top of your cold-weather lineup. Let me know when you make it!

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Slow Cooker Creamy Chicken & Sauerkraut Soup

This creamy chicken and sauerkraut soup is a slow cooker dream! Packed with tender chicken, classic vegetables, and tangy Frank’s Kraut, it’s finished with a smooth sour cream and roux base. Perfect for busy days, cozy nights, or feeding a crowd. Optional bacon and green onions take it over the top.

Course Soup

Cuisine American

Keyword chicken, Frank’s kraut, Sauerkraut, Soup

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 8 servings

Calories 431kcal

Ingredients

• 1 1/2 pounds cooked chicken diced or shredded
• 2 small potatoes peeled and diced, about 1 cup
• 2 bay leaves
• 3 stalks celery diced, about 1 cup
• 1 medium-sized onion diced, about 1 cup
• 3 small carrots diced, about 1 cup
• 2 cups Frank’s Kraut drained
• 2 quarts chicken stock divided
• salt & black pepper
• 4 Tablespoons butter
• 4 Tablespoons flour
• 1 1/2 cups sour cream
• 10 pieces of bacon cooked and crumbled (optional)
• Sliced green onions for serving (optional)

Instructions

• To a slow cooker, add: cooked chicken, potatoes, celery, carrots, onion, sauerkraut, and bay leaves. Pour the chicken stock over the top (reserving 1 cup), stir, and cover.
• Cook on low for 6-7 hours or on high for 4 hours.
• Remove the bay leaves and discard.
• In a small saucepan on the stove, melt the butter, and whisk in the flour to form a roux. Next, whisk in the reserved chicken stock and stir as it thickens.
• Stir the flour mixture and the sour cream into the soup until combined.
• Cover and warm for another 15-30 minutes and the soup will contiue to thicken.
• Serve with green onions and chopped bacon if desired.

Notes

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 26g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 723mg | Potassium: 861mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3694IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg

The post Slow Cooker Creamy Chicken & Sauerkraut Soup appeared first on An Affair from the Heart.

The ” ber months” have arrived! September, October, November, and December are some of my favorite months of the whole year, and I am kicking them off with a cozy recipe that is perfect for leaning into the colder months. You all know that soups and stews are my go-to comfort foods, and I will happily eat a piping hot bowl while sitting on a patio in 90-degree weather, but for some, well, they prefer to wait until the days get shorter and the temperatures get cooler. 

Pork Stew Recipe

Pork shoulder, sometimes called pork butt, is the perfect cut for this kind of stovetop method. The connective tissue slowly breaks down during cooking, leaving fork-tender pieces of meat that melt in your mouth. If you want to try a different option next time, pork loin or pork tenderloin can be used, though they are leaner and will not have quite the same richness. No matter which cut you choose, pork stew meat is versatile, affordable, and the whole family loves it. Thanks to the care of Iowa pork farmers and producers across the USA, we have access to high-quality pork that makes recipes like this possible.

Iowa Pork sponsors this post, but my opinions and my lifelong love of pork recipes and Iowa Pork are all my own.

The Best Pork Stew Recipe

What I love most about this recipe is its approachability. The ingredients are everyday staples, and the process is straightforward. You start on the stove top in a large Dutch oven to brown the meat, then let the slow cooking do the work. The bottom of the pot collects browned bits that add so much flavor once you stir in tomato sauce, fresh garlic, and the rest of the ingredients. While I love making this in a Dutch oven, you can easily adapt it for a slow cooker.

Pork Shoulder Roast for Stew

Pork shoulder roast is a cut that comes from the upper part of the front leg of the pig, just above the foreleg. It is well-marbled with fat and connective tissue, which makes it ideal for recipes that call for slow cooking.

You may also see it labeled as pork butt or Boston butt at the grocery store, even though it does not come from the rear of the animal. Pork shoulder roast is typically sold either bone-in or boneless, and both work well for braising, roasting, or stewing. Because of its marbling, this cut becomes tender and juicy when cooked low and slow, reaching an internal temperature of approximately 190–205°F if pulled apart for barbecue or around 145°F if sliced and served as a roast. In a stew, you will know it is done when the pork is fork-tender and easily breaks apart into juicy chunks.

If you love this recipe, be sure to check out my Pork Roast and Gravy and my Instant Pot Dr. Pepper Pork Ribs recipe too!

Ingredients for Pork Stew

Here is what you will need for this recipe, along with tips and substitutions. You will find all of the measurements and instructions in the printable recipe card at the bottom of this post. 

• Thick-cut bacon – Adds a smoky base layer of flavor.
• Pork shoulder roast (Boston Butt) – The star of the stew. Perfect for slow cooking into tender, juicy pork chunks. Pork loin, pork tenderloin, or even pork chops can be used in a pinch for pork stew meat, but the shoulder gives the richest result.
• Salt and all-purpose flour – Dredging the cubed pork in this mixture helps the pieces of meat brown nicely and creates a little flour coating that thickens the stew later.
• Olive oil – Used to sauté vegetables and bring everything together.
• Tomato sauce – Helps build a rich gravy with just enough tang.
• Bay leaves, thyme, rosemary, and paprika – Classic stew seasonings. Smoked paprika or a teaspoon of red pepper flakes can add more kick.
• Vegetable stock – Keeps the flavors balanced and light. Chicken broth, chicken stock, or beef broth works too if that is what you have on hand.
• Cornstarch slurry – Thickens the stew at the end into a rich gravy. A little flour mixed with water can work as a substitute.
• Black pepper – Adds warmth and spice.

• Yukon gold potatoes – Hold their shape and become buttery soft. Russets or sweet potatoes also work.
• Yellow onion and celery – Classic aromatics that provide a savory base.
• Carrots – Sweet and hearty, balancing the flavors in the broth.
• Fresh garlic – Brings out the depth of flavor in the broth.
• Fresh parsley – Finishes the stew with brightness. Other fresh herbs can be sprinkled on before serving.

How to Make Pork Stew

Once the chopping is done, this comes together quickly and easily, and your kitchen smells incredible!

Start by crisping the bacon in a large Dutch oven over medium-high heat until golden. Transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.

Dredge the cubed pork shoulder in flour and salt.

Then sear the pieces of meat in batches until browned on all sides. Do not overcrowd the pot so each piece develops a crust. Transfer the pork to the plate with the bacon.

Add olive oil to the pot and sauté the onion and celery over medium heat until softened. Stir in fresh garlic, then add tomato sauce, bay leaves, thyme, rosemary, and paprika. Scrape up the browned bits from the bottom of the pot because they add so much flavor.

Return the pork and bacon to the pot and pour in vegetable stock. Bring everything to a boil, then reduce to low heat, cover, and let it simmer for about 90 minutes, until the pork is fork-tender.

Stir in the carrots and potatoes and continue simmering until they are tender, about 30 minutes. Stir in the cornstarch slurry and cook for 5 more minutes until the broth thickens. Season with black pepper and more salt if needed.

Ladle into bowls, sprinkle with fresh parsley, and serve with a side of crusty bread or homemade biscuits.

Slow Cooker Instructions

• Brown the pork shoulder and bacon as you do with the stovetop method before adding them to the slow cooker. 
• Add the browned pork, bacon, and the rest of the ingredients, with the exception of the parsley, to the slow cooker.
• Cook on LOW for 7–8 hours or HIGH for 3½–4 hours, until the pork is fork-tender and the vegetables are cooked through.
• About 5 minutes before serving, stir in the cornstarch slurry to thicken the stew. Taste and season with salt and black pepper. Garnish with fresh parsley when serving.

Storage Tips for Leftovers

• Refrigerator: Let the stew cool, then store it in an airtight container for up to 4 days.
• Freezer: Portion cooled stew into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stove over medium heat, stirring occasionally. Add a little stock or water if the stew has thickened too much.

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Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

The Love of Pork

I may not have grown up on an Iowa farm like my husband, but pork was still a staple at our table. One of my favorite comfort meals as a child was my mom’s Pork Chops with Mushroom Gravy, and it’s a recipe I now make often for my own kids. What they don’t realize is that while they’re enjoying the flavor, I’m smiling on the inside, knowing they’re also getting the nutritional benefits that pork provides. About one-third of the pork raised in the United States comes from Iowa, and most of that pork is enjoyed right here at home. When you pick up pork at any grocery store across the country, you are directly supporting family farms in Iowa and throughout the United States.

More Pork Recipes to Love

I have been blessed to have worked with Iowa Pork for a long time. Over the years, we have made wonderful recipes together! Some of my favorites include my grandma’s Instant Pot Ham & Bean Soup, Bacon Wrapped Pork Ribs, Fuggedaboutit Pork Roast, Cream of Bacon Soup, and those yummy No Peek Pork Chops that you see pictured above. You can find all of my pork recipes here on my website.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

This hearty pork stew recipe is a good stew recipe to keep in your rotation for cold winter nights or family gatherings. It is full of wholesome ingredients, flavorful broth, and juicy pork chunks that fall apart after slow cooking. It also highlights the quality of Iowa pork and the hardworking farmers who raise it with care. Their dedication allows us to create cozy meals like this that bring comfort and connection to our tables.

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Pork Stew

Hearty, comforting, and full of flavor, this Pork Stew is everything you want in a comfort meal. Tender pork shoulder, potatoes, carrots, and a rich, savory broth come together in one cozy pot.

Course Main Dishes

Cuisine American

Keyword Boston butt, Iowa Pork, pork shoulder roast, pork stew, stew

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 207kcal

Equipment

• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
• AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue

Ingredients

• 4 slices thick cut bacon chopped into small pieeces
• 1 (3 pound) boneless pork shoulder roast or Boston Pork Butt Roast fat trimmed and cut into 1.5” chunks
• 1 ½ teaspoons salt
• ¼ cup all-purpose flour
• 2 Tablespoons olive oil
• 1 (medium-sized) yellow onion diced
• 2 ribs celery diced
• 4 (medium-sized) carrots cut into chunks
• 4 cloves garlic minced
• 1 (8 ounce can) tomato sauce
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon dried rosemary
• 6 cups vegetable stock
• 4 Yukon gold potatoes about 2 pounds, cut into chunks
• 2 Tablespoons cornstarch + 2 Tablespoons water combined to make a slurry
• Salt and Pepper to taste
• Fresh parsley chopped, for serving

Instructions

• Add the bacon pieces to a large Dutch oven set over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
• Combine the flour and salt in a shallow dish, then dredge the pork pieces in the mixture to coat. Working in batches, add the coated pork to the pot with the reserved bacon fat and cook until browned on all sides. Transfer the browned pork to the plate with the bacon. Discard any remaining fat in the pot. Wipe the pot clean.
• Pour the olive oil into the pot and set it over medium heat. When the oil is hot, add the onion and celery. Cook, stirring frequently, until the onion becomes translucent. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the tomato sauce, bay leaves, thyme, rosemary, and paprika.
• Return the bacon and pork to the pot and pour in the stock. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the meat is very tender, about 1½ hours.
• Uncover the pot and stir in the carrot and potato chunks. Cover again and continue cooking, stirring occasionally, until the vegetables are fork-tender, about 30 minutes. Remove and discard the bay leaves.
• Stir the cornstarch slurry into the pot and cook for about 5 more minutes, until the stew has thickened.
• Taste and adjust the seasoning with salt and pepper as needed.
• Ladle into bowls and garnish with chopped parsley before serving.

Video

Notes

Slow Cooker Instructions

• Brown the pork shoulder and bacon as you do with the stovetop method before adding to the slow cooker. 
• Add the browned pork, bacon, and the rest of the ingredients, with the exception of the parsley, to the slow cooker.
• Cook on LOW for 7–8 hours or HIGH for 3½–4 hours, until the pork is fork-tender and the vegetables are cooked through.
• About 5 minutes before serving, stir in the cornstarch slurry to thicken the stew. Taste and season with salt and black pepper. Garnish with fresh parsley when serving.

Storage Tips for Leftovers

• Refrigerator: Let the stew cool, then store in an airtight container for up to 4 days.
• Freezer: Portion cooled stew into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stove over medium heat, stirring occasionally. Add a little stock or water if the stew has thickened too much.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 1275mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

The post Pork Stew appeared first on An Affair from the Heart.

Chicken à la King has always been one of my favorites, but I never seemed to get the knack of making it, that was until I found this super easy recipe back in 2016, using leftover meat and frozen veggies. Ever since then, it’s the one I have always come back to. Today, it’s getting a bit of a makeover. 

Chicken à la King Recipe

You might be wondering what exactly goes into Chicken à la King and where that fancy-sounding name comes from. At its core, it’s a creamy, savory dish made with tender chicken or turkey, mushrooms, peas, carrots, and a rich cream sauce that sometimes includes sherry or chicken broth for extra flavor. It’s usually served over something comforting like egg noodles, toast, or biscuits.

Despite the French name, Chicken à la King is an American creation. It became popular in the early 1900s as a delicious way to use up leftover chicken and turn it into something special. As for the name? That part’s a little questionable. Some say it was invented at the Brighton Beach Hotel in New York and named after a patron or chef named King. Others trace it to a hotel in Philadelphia or even Long Branch, New Jersey. No matter where it came from, the “à la King” style of creamy, flavorful poultry has been a household favorite ever since.

Chicken à la King

This dish checks a lot of boxes: it’s pantry-friendly, budget-conscious, and adaptable. It has that old-school charm of a meal your grandma might have served, but with shortcuts that make it easy enough for a busy weeknight. It’s creamy and savory, with just enough vegetables to round it out. Plus, it works just as well with leftover turkey after the holidays as it does with rotisserie chicken on a regular Tuesday night.

This is one of those sentimental, old-timey recipes. It’s creamy, comforting, and comes together with stuff you probably already have in your kitchen. Everything simmers in one pan, no extra mess, no fancy steps. As I mentioned, it’s the kind of meal that works just as well on a busy weeknight as it does when you’re staring down holiday leftovers. And the best part? You can serve it over whatever you’ve got: toast, egg noodles, buttermilk biscuits, popovers, baked potatoes, puff pastry, you name it!

Ingredients in Chicken à la King

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card. 

• Cooked chicken or turkey – shredded or diced, either works great (leftover chicken or turkey works well here!)
• Cream of chicken soup – or substitute cream of mushroom or cream of celery, the flavor won’t be quite the same, but it works in a pinch.
• Half & half or heavy cream – for extra richness
• Cooking sherry- or use chicken broth if you prefer to leave out alcohol
• Chicken bouillon – granules or paste
• Frozen peas and carrots – or any frozen mixed vegetables, or swap for a different vegetable like green bell pepper or green peas
• Canned mushrooms – or use fresh sautéed mushrooms if you prefer
• Poultry seasoning -or a mix of thyme, sage, and a little black pepper
• Worcestershire sauce -adds depth
• Fresh parsley – optional, but brightens everything up
• For serving – Biscuits, buttered toast, egg noodles, puff pastry shells, or baked potatoes – for serving

How to Make Chicken à la King

This Chicken à la King recipe comes together quickly and easily, so you are eating dinner in no time at all. 

In a large saucepan, add the chicken, cream of chicken soup, cream or half & half, cooking sherry, chicken bouillon, frozen vegetables, mushrooms, poultry seasoning, and Worcestershire sauce.

Stir everything together and heat over medium heat until the mixture begins to bubble gently.

Reduce the heat to low and let it simmer for 15 to 30 minutes, stirring occasionally. This gives the flavors time to meld and the sauce to thicken.

Right before serving, stir in fresh parsley. Spoon over your chosen base: buttermilk biscuits, egg noodles, baked potatoes, or even puff pastry shells.

To Make Chicken ala King in the Crockpot, mix everything (except the fresh parsley) in the crockpot. Cover and cook on low for 3 to 4 hours or high for 1½ to 2 hours, just until everything is heated through and the flavors have melded. If you’re using raw chicken breasts instead of pre-cooked chicken, cook on low for 6 to 7 hours or high for 3½ to 4 hours, then shred the chicken and stir it back into the sauce. Stir in the fresh parsley just before serving. If the sauce is too thick, thin it with a splash of chicken broth or milk.

Storing the Leftovers: Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 – 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce. I don’t recommend freezing this due to the creamy sauce base, as it changes the consistency. But it’s so easy to make fresh that you probably won’t need to.

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Tips & Tricks for Easy Chicken à la King:

• Use rotisserie chicken or pre-cooked chicken for an even quicker meal. Shredded or diced leftover chicken also works great.
• To make a creamy mushroom sauce, try adding extra mushrooms or sautéing them in olive oil with a pinch of cayenne pepper for a little heat.
• If you prefer a lighter version, chicken broth can be used in place of the cream or half & half.
• When adding the chicken, make sure it’s room temperature or slightly warm to avoid cooling down the sauce too much.
• Adjust the poultry seasoning to taste; for extra flavor, a dash of onion powder can elevate the creamy chicken mixture.
• Serving this over egg noodles gives it that classic comfort food vibe, but it also works wonderfully with baked potatoes or buttermilk biscuits for a different spin.

More Recipes to Love

One of my favorite things is when you can take a recipe and turn it into something else. Sometimes even more than once! Take this one, for example. Start with my recipe for Homemade Rotisserie Chicken, double the batch, and enjoy the chicken for a meal. Take the leftovers and turn them into this Chicken à la King recipe, then later that week, top baked potatoes with it for those beautiful Chicken à la King Baked Potatoes you see pictured above.

You can find all of my chicken recipes here and my collection of easy meals right here. There is no reason not to gather your family around the table when meals are this delicious and simple! If you are hungry for more, make sure to grab a copy of my cookbook, Savor It. Like this recipe, you will have access to nostalgic, comforting meals and desserts. All tried and true family recipes!

Chicken à la King is one of those classic comfort foods that never really goes out of style. Whether you’re making it with rotisserie chicken from the grocery store, leftovers from last night’s dinner, or a batch of juicy chicken breasts you cooked just for this, it’s a great way to bring a creamy, satisfying meal to the table with very little effort. This one’s a keeper for busy nights, cozy weekends, or anytime you need something quick and filling. 

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Chicken à la King

Super easy recipe for Chicken (or Turkey) Ala King – using left over meat and frozen veggies.

Course Chicken

Cuisine American

Keyword 30 minute meal, chicken, Chicken à la King, Chicken Ala King, easy meal, one pan meal

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 260kcal

Author Michaela Kenkel

Equipment

• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black

Ingredients

• 1 pound cooked chicken or turkey diced or shredded
• 2 10.5 ounce cans cream of chicken soup
• 1/2 cup cream or half & half
• 1/2 cup cooking sherry
• 2 teaspoons chicken bouillon granuals
• 1 12 ounce package frozen peas & carrots
• 1 4 ounce can sliced mushrooms
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon Worcestershire sauce
• 2 Tablespoons fresh parsley chopped

Instructions

• In a large saucepan, add the chicken, cream of chicken soup, cream or half & half, cooking sherry, chicken bouillon, frozen vegetables, mushrooms, poultry seasoning, and Worcestershire sauce.
• Stir everything together and heat over medium heat until the mixture begins to bubble gently.
• Reduce the heat to low and let it simmer for 15 to 25 minutes, stirring occasionally. This gives the flavors time to meld and the sauce to thicken.
• Right before serving, stir in fresh parsley. Spoon over your chosen base. buttermilk biscuits, egg noodles, baked potatoes, or even puff pastry shells all work great!

Video

Notes

How to Store Leftovers

Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce. This recipe doesn’t freeze well due to the creamy sauce base, but it’s so easy to make fresh that you probably won’t need to.

How to Make Chicken à la King in the Slow Cooker

1. In the bowl of your slow cooker, combine the cooked chicken or turkey, cream of chicken soup, half and half or heavy cream, cooking sherry (or chicken broth), chicken bouillon, frozen peas and carrots, mushrooms, poultry seasoning, Worcestershire sauce, and a pinch of onion powder if you’d like.
2. Mix everything gently so the sauce mixture is as smooth as possible.
3. Cover and cook on low heat for 3 to 4 hours or high for 1½ to 2 hours, just until everything is heated through and the flavors have melded. If you’re using raw chicken breasts instead of pre-cooked chicken, cook on low for 6 to 7 hours or high for 3½ to 4 hours, then shred the chicken and stir it back into the sauce.
4. Stir in the fresh parsley just before serving. If the sauce is too thick, thin it with a splash of chicken broth or milk.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 2g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 391mg | Potassium: 489mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

This recipe was originally posted on September 11, 2016, as a part of a group called The Secret Recipe Club. It has been updated to improve the user experience and re-shared on August 4, 2025.

The post Chicken Ala King appeared first on An Affair from the Heart.

When I launched my cookbook back in February, a friend bought a copy. After getting a chance to read through it, he gave me a copy of his hometown cookbook, telling me that he loved how my cookbook made him nostalgic for these types of recipes and books. I pride myself on the theme of my cookbook, Savor It, as I fashioned it after an old-time church or community cookbook. My friend told me to look for his mother’s recipes in the book he shared, and when I was browsing the book, this Angel Chicken recipe was one of the first that jumped out at me. Then, lo and behold, it was his mom’s recipe!

Angel Chicken in the Crockpot

Whether you’re running between school pickups, practices, or work meetings, this crockpot angel chicken recipe is a dinnertime hero. Just a few minutes of prep time, and your crock pot takes care of the rest. The result? A creamy, satisfying meal that the whole family will love, it’s perfect for busy weeknights, rainy weekends, or when you’re craving a little comfort at the end of the day. plus, the leftovers are perfect for lunch the next day!

Angel Chicken Ingredients 

You will find all the exact measurements and instructions for making this Angel Chicken recipe in your slow cooker in the printable recipe card at the bottom of this post. 

• Boneless, skinless chicken breasts – or use chicken tenderloins or chicken thighs if preferred. Both work well in this slow cooker recipe. Make sure your raw chicken reaches an internal temperature of 165°F using a meat thermometer for food safety.
• Dry Italian dressing mix – Also labeled as Italian seasoning mix, this brings herb-forward flavor to the sauce. If unavailable, combine 1 tablespoon of homemade Italian seasoning with a pinch of salt and sugar.
• Butter – Helps create a silky base for the white sauce. Melt butter in a medium saucepan over medium-high heat. For dairy-free, substitute with plant-based butter.
• Golden mushroom soup – Adds depth and a slightly earthy, savory quality. If you can’t find it, cream of mushroom soup or cream of chicken soup is a great option. You can also make your own using sautéed garlic cloves, mushrooms, and chicken broth or chicken stock.
• Cream cheese – Use full-fat for the creamiest results. Make sure it’s room temperature so it melts smoothly into the soup mixture. Dairy-free alternatives like vegan cream cheese works well too.
• Fresh chives – Add brightness and color. You can substitute with fresh parsley, green onions, or dried chives if needed.
• Dry white wine – Adds acidity and complexity to the cream sauce. For an alcohol-free version, use chicken broth or chicken stock instead—both bring extra flavor and are great options for adapting the recipe.
• Angel hair pasta, cooked al dente – Prepare according to package instructions in a rolling boil of salted water. Swap with spaghettini, spaghetti, or egg noodles if desired. Stir the cooked pasta into the sauce.

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own, just understand that steering away from my original recipe can alter the taste.

How to Make Crock Pot Angel Chicken

To make this easy chicken recipe, start by using non-stick cooking spray to lightly grease the base of your slow cooker. Place chicken breasts at the bottom. In a medium saucepan, melt butter, then whisk in the dry Italian dressing mix, golden mushroom soup, white wine, cream cheese, and chives.

Once smooth, pour the sauce over the chicken.

Cover and cook on low heat for about 5 hours, or until the tender chicken breasts are cooked through. Near the end of the cooking time, boil your pasta until al dente and drain.

To serve, spoon the creamy sauce and chicken over a warm bed of angel hair pasta. Top with more fresh chives or parsley if you like.

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in a saucepan or microwave with a splash of chicken broth to loosen the sauce if needed.

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If you can’t wait to make this Crockpot Angel Chicken recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips, Tricks, & Serving Suggestions for Angel Chicken

• Double batch this recipe if you’re feeding a crowd or want leftovers. It’s a total crowd pleaser and freezes well.
• Try it with chicken tenderloins for shorter cooking time, perfect for a weeknight.
• A sprinkle of parmesan or a squeeze of lemon juice right before serving adds a nice pop.
• This is one of those favorite crock pot recipes that work year-round. It’s comforting in winter, light enough for summer.
• Leftover chicken can also be served over rice or mashed potatoes next time for a new spin.

More Recipes to Love

If you are like us, you cook chicken a couple of times per week. I have some wonderful chicken recipes right here on my website. Here are a couple of my favorite Chicken Pasta recipes to peek at before you go: My two favorites are my Chicken Divan and my Chicken Piccata (pictured above) recipes, but this Southwest Chicken Pasta, Easy Weeknight Chicken Parmesan Bake and my Chicken Penne or Chicken Cabonara recipes run a close second. See all of my chicken recipes here and all of my pasta recipes here. Easy meals are my specialty, so if you are looking for delicious ways to get dinner on the table in a snap, you’ll find all sorts of ideas here and in my cookbook!

If you’re looking for an easy recipe with big payoff, this Slow Cooker Angel Chicken is it. With only a few simple ingredients and hardly any hands-on time, this comfort food classic is destined to become one of your favorite recipes. Whether it’s your first time making angel chicken pasta or you’ve loved the original recipe for years, this dish will always deliver. Save it, share it, and make it again soon. You’ll be glad you did!

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Slow Cooker Angel Chicken

Creamy, savory, and full of delicious flavors, this Slow Cooker Angel Chicken is everything you want in an easy weeknight meal. It’s made with simple ingredients and minimal effort, yet it tastes like pure comfort food. Tender chicken breasts simmer in a creamy sauce made from golden mushroom soup, cream cheese, and a hint of white wine, absorbing all that flavor until they’re melt-in-your-mouth perfect. Served over a warm bed of angel hair pasta, this cozy dish is a true family favorite.

Course Chicken

Cuisine American

Keyword chicken, crockpot, pasta, slow cooker

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 4 servings

Calories 776kcal

Equipment

• Crock-Pot Cook &amp; Carry 6-Quart Oval Portable Manual Slow Cooker 
• Crock-Pot Cook &amp;amp; Carry 6-Quart Oval Portable Manual Slow Cooker 

Ingredients

• 4 boneless skinless chicken breasts
• 1 package Italian Salad Dressing Mix
• ¼ cup butter
• 1 can Golden Mushroom Soup
• 4 ounces cream cheese
• 1 teaspoon chives
• ½ cup dry white wine
• 16 ounces of angel hair pasta cooked al dente

Instructions

• Place the chicken breasts at the bottom of your slow cooker.
• In a saucepan over medium heat, melt the butter. Whisk in dry salad dressing mix, mushroom soup, white wine, cream cheese, and chives until combined.
• Pour over the top of the chicken.
• Cover and cook on low for 5 hours.
• Serve over pasta garnished with more chives.

Video

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in a saucepan or microwave with a splash of chicken broth to loosen the sauce if needed.

Nutrition

Serving: 1 | Calories: 776kcal | Carbohydrates: 87g | Protein: 41g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 348mg | Potassium: 734mg | Fiber: 4g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg

The post Slow Cooker Angel Chicken appeared first on An Affair from the Heart.

Whether you’re celebrating Father’s Day or just pulling dinner together for a cookout this weekend, this recipe checks all the boxes. There is a Mexican Restaurant near me that makes fantastic Mexican Burgers (Tortas Hamburguesas). I will be the first to say that I would normally skip over a burger on a Mexican menu, but for some reason, I gave it a try. I was sold! Then, like always, I set out to make them at home.

In the past, I have made these Mexican Cheeseburgers using jarred salsa or fresh pico de gallo, but after getting my hands on some amazing Cowboy Caviar, I knew I had to try using it. And, friends, I was so right in doing so. 

Mexican Hamburgers

This Mexican burger recipe is packed with all the seasonings you’d expect from taco night. Garlic powder, onion powder, cumin, chili powder, and a little paprika give the beef that warm, smoky flavor. I use lean ground beef, and instead of breadcrumbs, I mix in crushed corn tortilla chips to help hold everything together. Shredded Mexican cheese goes right into the mix, and some is reserved for topping the burgers while grilling. These are thick, hearty burgers, the kind that are best eaten with two hands and a few napkins!

If you love a big, bold burger, be sure to check out my Hangover Burger and my Bloody Mary Burger!

Paisley Farm sponsors this post, but my opinions and my love of their products are all my own.

Mexican Style Hamburgers

To serve, I pile the burgers onto toasted buns with crisp lettuce, juicy tomato slices, a big dollop of guacamole, and a spoonful of Cowboy Caviar on top. You get savory, smoky, creamy, and tangy all in one bite. It’s a burger with a little bit of flair and a whole lot of flavor.

Paisley Farm Cowboy Caviar

One of the secrets that takes these over the top is Paisley Farm’s Cowboy Caviar. It’s a brand-new jarred mix of beans, corn, peppers, and onion that’s ready to serve straight from the jar. It’s flavorful and colorful, with just the right amount of tang to brighten up anything hot off the grill. 

I fold some right into the burger mix, then spoon more on top of each finished burger when serving. It adds texture, a touch of sweetness, and a little zip that pulls the whole thing together. As a bonus, it makes the easiest side dish. Just pop open the jar and serve it alongside. It’s gluten-free, dairy-free, and soy-free. We love it as an appetizer with tortilla chips, and it’s fantastic stirred into salads, soups, or as a sandwich or taco topping. 

Ingredients in this Mexican Hamburger Recipe

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

• Lean ground beef – I used 90% lean. You can sub ground turkey or chicken if you prefer. 
• Crushed tortilla chips – I used corn tortilla chips, which keep them gluten-free. Flour would work too if that isn’t an issue for you.
• Eggs
• Seasonings – chili powder, cumin, paprika, garlic, and onion powders plus salt and pepper. 
• Paisley Farm Cowboy Caviar – as mentioned, I have made these with salsa inside too. I loved the flavor, heartiness and extra protein that the cowboy caviar added. 
• Shredded Mexican Cheese Blend – divided between the inside of the patty and for melting on top. 
• Fresh Cilantro – brings so much yummy flavor to the burger patties! If you are anti-cilantro, you can leave it out, but chances are you might like it in this recipe!

For serving, buttered and toasted or grilled hamburger buns, lettuce, sliced tomato, more Cowboy Caviar, and either guacamole or sliced avocado. 

How to Make Mexican Cheeseburgers with Cowboy Caviar

These big, beefy, taco-flavored burgers are simple to prepare and ready in about 30 minutes from start to finish.

In a large bowl, mix ground beef, egg, crushed tortilla chips, spices, cilantro, shredded cheese, and Paisley Farm Cowboy Caviar until combined.

Don’t overmix.

Divide the mixture into 6 equally sized balls of meat. Press them down into thick patties that are the same size. 

Preheat grill to 400 degrees F. Grill burgers for a few minutes on one side then flip them to evenly grill the other side. 

Check the internal temperature.  Medium is 140-145 degrees F, Medium Well is 150-155 degrees F, and Well Done burgers will have an internal temperature of 160+.

* For safety, the USDA recommends cooking ground beef to at least 160°F. This ensures the destruction of harmful bacteria. However, if you prefer your burgers cooked to a lower temperature, use a meat thermometer to ensure accuracy and safety. 

For the last minute or two of grilling, top with remaining shredded Mexican cheese and close the lid to melt.

Butter the insides of your burger buns and toast them in the skillet or on the grill. Place a burger on the bun and serve with desired toppings.

Storing Leftover Mexican Hamburgers

Leftover burgers will keep well in the refrigerator for up to 3 days. Let them cool completely, then store in an airtight container. Reheat gently in the microwave or on the stovetop until warmed through. If you’re storing toppings or extra Cowboy Caviar, keep those separate to preserve texture and freshness.

These burgers also freeze well. Wrap individual cooked patties tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Love it? Pin it!

If you love this Mexican Hamburger Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Tips & Tricks for the Best Mexican Burgers

• For juicy burgers that hold their shape on the grill, don’t overwork the meat. Mix just until everything is combined, then form your patties. If you want to make them in advance, keep them in the fridge until you are ready to grill.
• These burgers are big; each one comes in just over 1/3 pound, making six generous patties. If you prefer a smaller portion or are feeding a larger group, you can easily make 12 smaller burgers instead, or cut the recipe in half. Just adjust the grill time accordingly.
• When grilling, always cook your burgers to a safe internal temperature. For ground beef, that means 160°F. Use a meat thermometer inserted into the center of the patty to check for doneness. Add cheese during the last minute of cooking and close the lid to get it nice and melty.
• Butter and toast the insides of the buns in a skillet or directly on the grill for flavor and texture. It makes a big difference in holding everything together once those toppings are piled on.

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• If you don’t have crushed corn tortilla chips on hand, crushed tortilla strips or even seasoned corn chips like Fritos make great stand-ins. You can also swap the ground beef for ground turkey, though you’ll want to cook turkey burgers to 165°F and be mindful not to overcook them.
• Feel free to switch up the cheese blend. The convenience of pre-shredded Mexican cheese is nice, but sliced cheddar or pepper jack both work beautifully here, or grate your own cheese.
• I don’t recommend skipping the Cowboy Caviar. Its vibrant flavor and ready-to-serve convenience make it a standout. Whether you’re mixing it into the burger itself, piling it on top, or serving it on the side, it adds something truly special.

Paisley Farm Foods

Since 1945, Paisley Farm has been dedicated to bringing farm-fresh, flavorful vegetable and bean products to American tables. Founded by J.W. Paisley, the company focuses on creating convenient, high-quality foods using the freshest ingredients and most exciting flavor combinations. Their commitment to authenticity spans four generations, offering products that transform appetizers, side dishes, and dips with vibrant, delicious offerings that evoke the same “Mmm” response from today’s families as they did decades ago.

More Paisley Farm Products

Paisley Farm features many delicious “straight from the jar” products. I have shared countless recipes using their Five Bean Salad and both their Hot Brussels Sprouts and Dilled Brussels Sprouts. They also have Sweet Pickled Beets and another new addition; Balsamic Beet & Onion Salad. Whether you are looking for a quick side dish and just want to pop open a jar, or you are looking to add some serious flavor to one of your recipes, you need to check them out!

More Recipes to Love

If it’s a love for unique burgers that brought you here today, be sure and check out that epic Pastrami Burger with Kraut, pictured above. I have lots of burger recipes to choose from, and you can’t beat my Dunker Burger, Reuben Burger, Mushroom Swiss Burger, and Salmon Burger with BLT Slaw, so check them out before you head off.

Recently, I used Paisley Farm Cowboy Caviar to make these Chicken and Cowboy Caviar Taquitos. So when you are picking up a jar, grab a couple of extras to give them a try. So tasty!

You can find Paisley Farm Cowboy Caviar on their website and at Meijer and Publix stores.

Visit the Paisley Farm Foods website for recipes, products, and store locations.  Follow along with Paisley Farm on FaceBook, Instagram and Pinterest, for delicious recipes year-round.

These Mexican Cheeseburgers are exactly the kind of meal I love for summer: easy to pull together, packed with flavor, and perfect for feeding a hungry crew. They feel festive without being fussy, and the Paisley Farm Cowboy Caviar adds something unexpected that keeps people coming back for more. Whether you’re grilling for Father’s Day, the Fourth of July, or just a sunny Saturday afternoon, this recipe will earn its spot on your summer menu again and again.

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Mexican Hamburgers

These big and bold Mexican Cheeseburgers are perfect for summer grilling. Made with taco-seasoned ground beef, crushed tortilla chips, and shredded cheese, then topped with Paisley Farm Cowboy Caviar for extra texture and tang. Serve with guacamole, lettuce, tomato, and toasted buns for a next level burger night.

Course Beef

Cuisine American/ Mexican

Keyword Burger, cheeseburger, hamburger, Mexican, Mexican Burger, Paisley Farm Cowboy Caviar

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6 servings

Calories 354kcal

Equipment

• Char-Broil 4-Burner Cart Style Liquid Propane Gas Grill
• Weber Spirit S-315 Liquid Propane Gas Grill, Stainless Steel
• Grill Set Heavy Duty BBQ Accessories – BBQ Tool Set 4pc Grill Accessories

Ingredients

For the Burgers:

• 2 pounds lean ground beef
• 1/2 cup crushed corn tortilla chips
• 2 eggs
• 1/2 cup Paisley Farm Cowboy Caviar
• 1 (7 ounce) shredded Mexican Cheese, divided
• 1/2 cup fresh cilantro roughly chopped
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving:

• 6 burger buns insides buttered and toasted or grilled
• chopped or shredded lettuce, sliced tomatoes, fresh guacamole and additional cowbow caviar.

Instructions

• In a large bowl mix together ground beef, egg, crushed tortilla chips, spices, cilantro, shredded cheese and Paisley Farm Cowboy Caviar until combined.
• Divide the mixture into 6 equally sized balls of meat. Press them down into thick patties that are the same size. 
• Preheat grill to 400 degrees F. Grill burgers for a few minutes on one side then flip them to evenly grill the other side. 

  Check the internal temperature.  Medium is 140-145 degrees F, Medium Well is 150-155 degrees F, and Well Done burgers will have an internal temperature of 160+.

  * For safety, the USDA recommends cooking ground beef to at least 160°F. This ensures the destruction of harmful bacteria. However, if you prefer your burgers cooked to a lower temperature, use a meat thermometer to ensure accuracy and safety. 
• For the last minute or two of grilling, top with remaining shredded Mexican cheese and close the lid to melt.
• Butter the insides of your burger buns and toast them in the skillet or on the grill. Place a burger on the bun and serve with desired toppings.

Notes

Storing Leftover Mexican Hamburgers

Leftover burgers will keep well in the refrigerator for up to 3 days. Let them cool completely, then store in an airtight container. Reheat gently in the microwave or on the stovetop until warmed through. If you’re storing toppings or extra Cowboy Caviar, keep those separate to preserve texture and freshness.

These burgers also freeze well—wrap individual cooked patties tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Tips & Tricks for the Best Mexican Burgers

For juicy burgers that hold their shape on the grill, don’t overwork the meat. Mix just until everything is combined, then form your patties and let them chill in the fridge for 15 to 20 minutes before grilling.

These burgers are big—each one comes in just over 1/3 pound, making six generous patties. If you prefer a smaller portion or are feeding a larger group, you can easily make 12 smaller burgers instead, or cut the recipe in half. Just adjust the grill time accordingly.

When grilling, always cook your burgers to a safe internal temperature. For ground beef, that means 160°F. Use a meat thermometer inserted into the center of the patty to check for doneness. Add cheese during the last minute of cooking and close the lid to get it nice and melty.

Butter and toast the insides of the buns directly on the grill for flavor and texture—it makes a big difference in holding everything together once those toppings are piled on.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 23g | Protein: 39g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 725mg | Potassium: 631mg | Fiber: 1g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 6mg

The post Mexican Hamburgers appeared first on An Affair from the Heart.

If you are looking for a comforting and easy dinner recipe idea, I have you covered right here with these deliciously tender baked pork chops and rice. I have been making pork chops this way since my kids were little, and it’s always been a family favorite dinner. Thick cut pork chops, seared in melted butter, then baked with a savory mushroom sauce over rice for a one pot meal that the whole family will love.

This post is sponsored by Iowa Pork but my opinions and my lifelong love of pork recipes and Iowa Pork is all my own.

No Peek Pork Chops and Rice

This no peek pork chop casserole is pure comfort food that comes together with simple ingredients from your pantry. The beauty lies in the hands-off cooking process—after a quick sear, everything cooks together in the oven without needing to check on it. Less dishes and less fuss make this perfect for busy nights!

If you love these no fuss pork chops, you are sure to love my recipe for Pork Roast and Gravy and this amazing Cream of Bacon Soup!

Pork Chops and Rice Recipe

This pork chops and rice in the oven dish has become one of my family favorites. The combination of onion soup mix, cream of mushroom soup, and white rice creates the perfect base for juicy boneless pork chops. Everything cooks together, allowing the rice to absorb all those delicious flavors while the pork chops become fork-tender on top.

The “no peek” technique is key—covering the dish tightly and resisting the urge to check on it during cooking ensures perfectly tender pork and fluffy rice every time.

Pork Chop, Mushroom, and Rice Bake Ingredients

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe.

• Boneless pork chops – Thicker cut chops work best to maintain a nice texture.
• Butter – Creates a rich base for searing and adds flavor to the rice and the gravy.
• Chicken broth – Adds moisture and flavor; beef broth works too.
• Mushrooms – White, cremini, or portabella add an earthy flavor.
• Onion soup mix – Provides instant flavor; Lipton onion soup mix is what I use.
• Cream of mushroom soup – Creates a creamy sauce.
• Jasmine rice – Uncooked rice that cooks in the oven; minute rice or long-grain rice work as substitutes.
• Fresh parsley – Optional garnish for freshness.

Keep reading for tips and tricks about this easy pork chop and rice recipe!

How to Make No Peek Pork Chops and Rice

This recipe comes together quickly, and the oven does most of the work! Some recipes don’t require the searing portion that my recipe uses, but I promise you, it’s worth the extra 10 minutes to sear in those juices, and the flavor it gives your gravy and rice is out of this world!

Preheat your oven to 350°F. Melt butter in a cast iron skillet over medium-high heat, then season pork chops with salt and pepper. Sear the pork chops on both sides until golden.

Remove the pork chops and deglaze the pan with chicken broth, scraping up the brown bits. Add mushrooms, onion soup mix, and cream of mushroom soup, stirring until combined.

Remove half of the liquid and set aside. Stir the uncooked rice into the remaining liquid in the pan.

Place the seared pork chops on top of the rice mixture and pour the reserved liquid over the chops. Cover tightly with foil or a lid.

Bake for 45 minutes without peeking! The internal temperature of the pork chops should reach 145°F.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

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If you love this No Peek Pork Chops and Rice Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

• Instead of jasmine rice, try minute rice or wild rice
• Bone-in pork chops can replace boneless pork chops
• To make this completely from scratch, make your own Cream of Mushroom Soup and Onion Soup Mix

FAQs about No Peek Pork Chops and Rice

• What vegetable goes best with pork chops and rice? Asparagus, green beans, roasted Brussels sprouts, sweet corn, or a simple side salad all pair perfectly with this comforting dish.
• I don’t have a cast-iron skillet, can I still make this recipe? Of course! Follow the same instructions, but put the ingredients into a 9×13 baking dish before placing it in the oven.
• Can I make this recipe ahead of time? Yes! You can prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to cook, add an extra 10-15 minutes to the baking time since you’re starting with cold ingredients.
• How do I know when the pork chops are done? The safest way is to use a meat thermometer – pork chops are done when they reach an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part of a chop; it should be slightly pink in the center, and the juices should run clear.

Internal Temperature of Pork

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to try. Different cuts require different cooking techniques and internal cooking temperatures, too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

Iowa Pork suggests checking doneness properly, using a digital cooking thermometer to measure
the temperature at the thickest part of the cut without touching any bone. Once you have reached the
desired internal temperature, remove from heat and let it rest for three minutes.

Tips & Tricks

• Use boneless chops that are at least 1-inch thick for best results
• Don’t skip searing the pork chops—this adds tremendous flavor
• Seal your baking dish tightly to trap steam for perfectly cooked rice
• For picky eaters, you can omit the mushrooms
• This recipe is perfect for busy weeknights when time is limited, but pretty enough for a dinner party

The Love of Pork

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up, we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my kids. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

More Pork Recipes to Love

If you love this pork chop and rice casserole, I know you will love my Baked Pork Chops With Stuffing pictured above and my viral Dr. Pepper Pork Ribs recipe. Grilling season is upon us, and you won’t want to miss the opportunity to make my Double Smoked Glazed Ham and my perfectly Smoked Pork Loin. Nobody can refuse these Meat Lovers Baked Beans filled with bacon and bratwurst, and of course, lazy weekend mornings always call for Homemade Biscuits and Sausage Gravy!

If easy recipes are your jam, I have an entire section dedicated to them here on my website. Check out my easy meals

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

This No Peek Pork Chops and Rice is the ultimate comfort food! With just one pan and pantry staples, you’ll have a hearty meal the whole family will love. The combination of tender pork chops and flavorful rice creates a satisfying dinner perfect for any night of the week.

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No Peek Pork Chops and Rice Bake

Need a simple dinner idea? Try these No Peek Pork Chops and Rice! Tender pork chops over creamy mushroom rice, all in one pan with minimal effort. The "no peek" method ensures perfectly cooked results every time!

Course Pork

Cuisine American

Keyword casserole, easy, Jasmine rice, mushrooms, pork chops, rice dish

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Calories 600kcal

Equipment

• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

Ingredients

• 4 thick cut boneless center cut pork chops about 2 pounds total
• 1 stick ½ cup butter
• Salt and Pepper
• 2 cups chicken stock
• 6 ounces white or portabella mushrooms chopped
• 1 packet onion soup mix
• 2 10.25 ounce cans of cream of mushroom soup
• 2 cups Jasmine rice uncooked
• Fresh parsley for garnish if desired

Instructions

• Preheat the oven to 350 degrees F.
• In a large cast iron skillet over medium-high heat, melt the stick of butter. Place the pork chops in the pan and sear them on each side.
• Remove the pork chops and deglaze the pan with the chicken stock, scraping up any of the little brown bits from searing the chops. Add in mushrooms, onion soup and cream of mushroom soup, stir until combined.
• Remove about ½ of the liquid, stir the rice into the pan, place the pork chops back into the skillet, and pour the reserved liquid over the pork chops. Cover with a lid or foil and place in the oven to bake for about 45 minutes. Check the internal temperature of the pork chops, they should be 145 degrees F.
• Serve hot from the pan.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.

Nutrition

Serving: 1 | Calories: 600kcal | Carbohydrates: 80g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 266mg | Potassium: 870mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

The post No Peek Pork Chops and Rice appeared first on An Affair from the Heart.

If you have long followed me, you know that soup is my favorite food group.  Yes, I know that soup isn’t its own food group, but in my world, it totally should be. There is just something so comforting to me about a steaming bowl of homemade soup. French Onion Soup has always been a favorite of mine, and if we are dining out and it’s on the menu, you can bet I am ordering it. It always has such a pretty presentation, and you can’t beat the rich flavors.

Easy French Onion Soup Recipe

Believe me, this recipe is a keeper. Recently, a woman I know who is a trained chef decided to make my recipe. She told me that she had doubts that it could ever get the level of flavor cooking in the shorter time. Then she continued to tell me how surprised she was and how much she and her husband loved it! She made the French onion soup in small cast iron skillets, and I thought – what a great idea!

French Onion Soup Bowls

Several years ago, I bought some fun little French onion soup crocks to make this soup in. They are brightly colored on the outside and white on the inside, and they are sort of shallow, so the bread sits right at the top and gets that perfect “toasty” texture, surrounded by melty cheese! The classic way to serve French Onion Soup is in Lion’s Head Soup Bowls. The porcelain bowl gets nice and hot, and the depth is perfect. But no need to get that fancy; use what you have; it will taste good no matter what.

If you love French Onion Soup,  you are sure to love these soup recipes too: Fire Roasted Tomato Soup, Slow Cooked Chicken Enchilada Soup, and this Instant Pot Vegetable Beef Soup.

Ingredients for French onion soup

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card. 

• Butter: salted or unsalted butter is fine.   
• Olive Oil:  Extra virgin olive oil combined with the butter helps cook and caramelize the onions. 
• Onions: I used sliced yellow onions. Sweet onions or white onions will also work.
• Sherry: Dry sherry adds depth and a touch of sweetness to this traditional French onion soup. A dry Vermouth would work as a substitute, or dry versions of Madeira or Marsala wine. A dry white wine would work in a pinch, but the flavor will change somewhat.
• Worcestershire Sauce:  My go-to for added savoriness. 
• *Kitchen Bouquet:  The perfect ingredient for adding color and flavor.
• Seasonings: I used a combination of thyme, salt, and pepper. You can use dried or fresh thyme. 
• Beef Stock: Use a good quality beef stock or make your own. You can substitute vegetarian or chicken stock. But the flavors will change.
• French baguette: Toasted French bread adds texture to the onion soup. Or try croutons instead. 
• Gruyère cheese: The quintessential cheese for French onion soup makes the soup rich and gooey. If you can’t find it, use Swiss cheese, emmental, or fontina cheese.

*I always add a little Kitchen Bouquet to mine to richen up the broth. If you have never used it, pick some up and try adding to your dark sauces, broths, and gravies. I initially purchased it when I made Salisbury Steak Meatballs, but also added to my Vegetable Beef, Barley and Mushroom Soup, and my Philly Cheese Steak Sloppy joes.  I love how it just adds a little something extra!

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this easy French onion soup.

How to Make French Onion Soup

You can enjoy this homemade French onion soup in just a few simple steps.

Heat oil and butter in a stock pot, Dutch oven, or wide pot over medium heat. Add the onions and cook for about 15 minutes, stirring frequently.

The onions will become caramelized. Reduce the heat to medium low, cover the pot, and continue cooking for another 20 minutes or so, stirring occasionally to ensure the browned bits don’t stick to the bottom of the pot. 

Add sherry to pot; cook over high heat until sherry evaporates.

Stir in Worcestershire Sauce, Kitchen Bouquet, beef stock, thyme, salt, and pepper. Simmer, covered for 20 minutes.

Place lightly buttered baguette slices on a baking sheet and bake in the oven at 350 degrees for about 10-15 minutes or until bread is golden brown and toasted, turning it over once halfway through. Cool.

Ladle soup into oven-safe crocks or soup bowls arranged on a rimmed baking sheet. Add 2-3 pieces of the toasted bread, top with cheese, and place in oven, about 6″ beneath broiler. Set the broiler to high and broil for about 2-5 minutes. The tops will become a deep golden brown and bubbly. Serve immediately.

Leftover onion soup will keep in the fridge for up to 3 days in an airtight container or the freezer for up to 3 months.  It’s best not to freeze with the bread as it will get soggy. Thaw in the fridge overnight. When reheating the soup, make fresh French bread and grate a little more cheese into the bowl. 

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FAQs about this easy French onion soup recipe

• What is French onion soup? French onion soup, known as soupe à l’oignon gratinée in French, is a soup made with a savory beef broth, toasted French bread, and gruyere cheese. 
• Which cheese is best for this onion soup? I prefer to use the traditional gruyere cheese, but if you can’t find it, you can substitute it with another gooey French cheese. 
• Can I use any kind of onion? Any type of onion will work, though yellow onions are traditional. Whichever type you decide to use, make sure to caramelize well. 

More Recipes to Love Next Time

My French Sauerkraut Soup recipe (pictured above) is simply amazing! Or if you love rich, cheesy soups, you should try this Broccoli Cheese Soup, this Creamy Chicken Parmesan Soup, or this Philly Cheese Steak Soup. If noodle soups are more your thing, then this Homemade Chicken Noodle Soup or this Thai Chicken Noodle Soup may be a better choice for you. 

As fancy and elegant as this incredible French onion soup recipe is, you don’t need to be Julia Child to pull it together. Give it a try and let me know how it goes.

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French Onion Soup

One spoonful, and you’ll see why this classic French Onion Soup recipe is a favorite! Homemade French Onion Soup doesn’t have to take hours to be rich and flavorful. This version combines deeply caramelized onions, a hearty beef broth, and a crisp, cheesy topping in less time—without sacrificing that signature depth.

Course Soup

Cuisine American

Keyword French Onion Soup

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 316kcal

Author Michaela Kenkel

Equipment

• Kitchen Bouquet Browning and Seasoning Sauce 4-Ounce Bottles (Pack of 2)

Ingredients

• 2 Tablespoons butter salted or unsalted work fine
• 3 Tablespoons olive oil
• 6 small yellow onions sliced, and separated into rings
• 2 Tablespoons dry Sherry
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Kitchen Bouquet
• 1/4 teaspoon dried thyme
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (32 ounce) containers beef stock
• French baguette bread sliced into 1/2″ pieces. 2-3 slices per bowl
• 10 ounces Gruyère Cheese shredded

Instructions

• In a stock pot, or dutch oven over medium heat, heat oil and butter. Add onions and cook for about 15 minutes stirring frequently. Onions will become caramel colored. Reduce the heat to medium low, cover the pot, and continue cooking for another 20 minutes or so, stirring occasionally.
• Add sherry to pot, cook over high heat until sherry evaporates.
• Stir in Worcestershire Sauce, Kitchen Bouquet, beef stock, thyme, salt and pepper. Simmer, covered for 20 minutes.
• Lightly butter both sides of each slice of bread and place them on a baking sheet. Bake in oven on 350 degrees for about 10-15 minutes or until the bread is golden brown and toasted, turning it over once, half way through.
• Ladle soup into oven safe crocks, cast iron skillets, or bowls, arranged on a baking sheet. Add 2-3 pieces of bread, top with cheese, and place in oven, about 6" beneath broiler, set to high broil and broil for about 2-5 minutes watching them closely! The tops will become brown and bubbly.
• Serve immediately.

Video

Notes

Leftover onion soup will keep in the fridge for up to 3 days in an airtight container or in the freezer for up to 3 months.  It’s best not to freeze with the bread as it will get soggy. Thaw in the fridge overnight. When reheating the soup, make fresh French bread and grate a little more cheese into the bowl. 

Nutrition

Serving: 1 | Calories: 316kcal | Carbohydrates: 8g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 740mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 6mg | Calcium: 443mg | Iron: 0.5mg

This recipe was originally posted on February 11, 2015. It has been updated to improve user experience and reshared on March 7, 2025.

The post Easy Homemade French Onion Soup appeared first on An Affair from the Heart.