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Red Lobster Cheddar Bay Biscuit Recipe

Michaela Kenkel — Thu, 03 Sep 2026 16:27:44 +0000

These Red Lobster Cheddar Bay Biscuits are buttery, cheesy, garlicky, and incredibly easy to make at home. This copycat recipe starts with Bisquick, plenty of cheddar cheese, and cold butter; then you brush the warm biscuits with garlic-parsley butter as soon as they come out of the oven.

If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!

Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.

And the best part? They’re surprisingly simple.

There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.

Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.

Red Lobster Cheddar Bay Biscuits

If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.

They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.

Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.

Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.

Ingredients in Copycat Cheddar Bay Biscuits

You only need a handful of simple ingredients to make these cheesy garlic biscuits.

Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.

Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.

Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.

Drop the dough by rounded spoonfuls onto an ungreased baking sheet.

Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.

As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.

Serve them warm!

How to Store Cheddar Bay Biscuits

Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.

Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.

Thaw at room temperature or overnight in the refrigerator, then warm them before serving.

For an extra little refresh, brush them with a bit of melted garlic butter after reheating.

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If you can’t wait to make this copycat Red Lobster Cheddar Bay Biscuit recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Cheddar Bay Biscuits

Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.

Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.

Don’t overmix the dough. Once everything is combined, stop mixing.

Try to make your scoops fairly similar in size so the biscuits bake evenly.

And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.

Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.

Frequently Asked Questions

Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.

Homemade Cheddar Bay Biscuits Anytime

There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.

And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.

These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.

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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

Easy copycat Red Lobster Cheddar Bay Biscuits are tender, cheesy, and full of garlic butter flavor. Made with Bisquick and ready in about 20 minutes!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword biscuits, copy cat, drop biscuits,, Red Lobster Cheddar Bay Biscuits

Prep Time 5

Cook Time 17

Total Time 22

Servings biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

2 1/2 cups Bisquick baking mix
4 Tablespoons cold butter
1 cup shredded cheddar cheese
1/4 cup sugar
3/4 cup milk
1/4 teaspoon garlic powder

For the Garlic Butter Topping:

2 Tablespoons butter melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes

Instructions

Preheat the oven to 400°F.
Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
Serve warm.

Video

Notes

Keep the butter cold. Cold butter helps give the biscuits a tender texture.
Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.

Nutrition

This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.

The post Red Lobster Cheddar Bay Biscuit Recipe appeared first on An Affair from the Heart.

Creamy Bacon & Ranch Pasta Salad

Michaela Kenkel — Mon, 31 Aug 2026 13:43:01 +0000

Creamy Bacon Ranch Pasta Salad is one of those easy side dishes that works with just about everything. Tender tri-colored rotini is tossed with bacon, black olives, and Parmesan cheese in a cool and creamy ranch dressing. It’s colorful, flavorful, and best of all, you can make it ahead of time.

This cold pasta salad is right at home at family dinners and backyard BBQs, but there’s no reason to save it for warm weather. Serve it alongside burgers, sandwiches, pork chops, or grilled chicken, take it to a potluck, or make a bowl to keep in the fridge for an easy side dish throughout the week.

With only a handful of ingredients and about 15 minutes of hands-on time, this bacon ranch pasta salad proves that sometimes the simplest recipes really are the ones you come back to again and again.

This is one of those easy pasta salad recipes I keep in my back pocket to pull out when I need something quick. I’ve taken this to potluck dinners and summer barbecues many times, and I have also made it countless times for luncheons at church. It’s one of those recipes that I typically have the ingredients on hand. You can toss in fresh veggies if you have them; I love it with cherry tomatoes in the summertime, or make it as is, and it’s perfect no matter what.

It’s been on my website for over a decade. Recently, a reader left a 5-star review, and it got me to thinking about the fact that it needed a refresh with some new photos. This easy make-ahead recipe hasn’t changed; it’s only gotten some fresh new photos and also some helpful tips and tricks.

Bacon Ranch Pasta Salad Recipe

There is a lot to love about a pasta salad that basically involves cooking some noodles, stirring together a creamy dressing, and tossing everything into a bowl!

The combination of ranch, bacon, and Parmesan gives this salad plenty of savory flavor, while the black olives add a little salty bite. I love using tri-colored rotini because those twists hold onto all of that creamy ranch dressing, plus the colors make such a pretty salad.

Even better, this recipe actually benefits from some time in the refrigerator. Make it a few hours before dinner or prepare it the night before a party and cross one more thing off your list.

Ingredients in Creamy Bacon Ranch Pasta Salad

You only need seven ingredients for this easy pasta salad. You will find the complete measurements and instructions at the bottom of this post in the printable recipe card.

Tri-colored rotini pasta: The twists and ridges are perfect for catching the creamy ranch dressing. Cooking the pasta al dente keeps it from becoming too soft after chilling.
Sour cream: Gives the dressing its creamy texture along with a little tanginess.
Mayonnaise: Adds richness and helps create that classic creamy pasta salad dressing.
Ranch dressing mix: A packet of Hidden Valley Ranch seasoning makes this dressing incredibly easy and adds loads of flavor without measuring a bunch of individual seasonings.
Real bacon bits or pieces: An easy shortcut that gives you smoky bacon flavor in every bite. Of course, fresh, crispy bacon works too!
Sliced black olives: Drain them well before adding them to the salad.
Parmesan cheese: Adds a salty, savory finish that works especially well with the ranch and bacon.

How to Make Bacon Ranch Pasta Salad

Start by cooking the tri-colored rotini according to the package directions until it is al dente. Drain the pasta and rinse it well under cold water. Transfer it to a large mixing bowl.

In a separate bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until smooth and creamy.

If you can’t wait to make this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Pour the creamy ranch sauce over the cooled pasta and gently fold everything together until the pasta is evenly coated.

Add the bacon pieces, drained black olives, and grated Parmesan cheese. Toss everything together until well combined.

Cover the pasta salad and refrigerate it for at least a couple of hours before serving. You can also make it the night before and let it chill overnight.

Give it a good stir before serving and enjoy!

Love it? Pin it!

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

Best Bacon Ranch Pasta Salad Tip

Don’t overcook your pasta! Cook the rotini just until al dente. Pasta continues to absorb moisture as it sits in the creamy dressing, especially when the salad is made ahead. Starting with slightly firm pasta helps keep it from becoming soft or mushy after chilling.

And don’t skip rinsing the pasta with cold water for this recipe. Unlike hot pasta dishes where you want that starch, rinsing stops the cooking process and cools the noodles so they are ready for the creamy dressing.

Add-Ins and Variations

One of the nice things about a simple ranch pasta salad is how easy it is to make it your own. The original recipe is delicious exactly as written, but you can add some fresh vegetables if you want a little extra crunch and color.

Try chopped cucumber, fresh tomatoes, bell peppers, green onions, or even some broccoli florets. If you’re adding juicy vegetables like tomatoes or cucumbers, I prefer adding them closer to serving time so they don’t release too much moisture into the dressing.

You can also cook and crumble fresh bacon instead of using packaged real bacon pieces. Just be sure to let the bacon cool completely before adding it to the salad.

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

Absolutely. In fact, this is a great make-ahead pasta salad.

Prepare it at least a couple of hours before you plan to serve it so the pasta has time to chill and the ranch, bacon, and Parmesan flavors can come together.

You can also prepare it the night before, cover it tightly, and refrigerate it overnight. Give the salad a good stir before serving.

How to Store Ranch Pasta Salad

Store leftover Bacon Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days.

The pasta will continue soaking up some of the dressing as it sits, so the salad may not be quite as creamy after a day or two. Give it a good stir before serving.

I don’t recommend freezing this pasta salad. Creamy mayonnaise and sour cream-based dressings can separate after freezing and thawing, and the texture of the pasta won’t be nearly as good.

Frequently Asked Questions

Can I use regular rotini instead of tri-colored rotini? Absolutely. The tri-colored pasta makes the salad especially pretty, but regular rotini will taste just as delicious.
Do I have to rinse pasta for pasta salad? For this particular cold pasta salad, yes. Rinsing the rotini in cold water stops the cooking process and cools the pasta before you add the creamy dressing.
Can I use fresh bacon? Yes. Cook bacon until crisp, drain it well, and crumble it into pieces. Let it cool before adding it to the pasta salad.
Can I make this pasta salad the night before? Yes! Cover it and refrigerate it overnight, then stir it well before serving.
What vegetables can I add to bacon ranch pasta salad? Chopped cucumbers and tomatoes are delicious, just like the original recipe suggests. Bell peppers, broccoli, or green onions would also pair nicely with the ranch dressing.
Can Bacon Ranch Pasta Salad sit out at a picnic? Because the dressing contains mayonnaise and sour cream, keep the salad refrigerated or in a cooler until serving. Perishable foods shouldn’t sit at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.

What to Serve with Bacon Ranch Pasta Salad

This creamy pasta salad makes an easy side dish for burgers, hot dogs, brats, grilled chicken, pulled pork, and sandwiches. It’s also a great addition to a potluck or picnic spread because you can make it ahead and have it ready to go.

Just remember that because the dressing contains mayonnaise and sour cream, you’ll want to keep the salad cold until you’re ready to serve it and return leftovers to the refrigerator promptly.

See all of my Pasta Salad Recipes Here and all of my Salad Recipes Here

Bacon, ranch and pasta are pretty hard to argue with, aren’t they? Add Parmesan and black olives, and you have an easy cold pasta salad with plenty of flavor and hardly any work.

Whether you’re making it for a summer cookout, bringing a dish to a potluck, or just looking for an easy side for dinner, this Creamy Bacon Ranch Pasta Salad is one of those simple recipes that’s always nice to have in your back pocket.

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Creamy Bacon Ranch Pasta Salad

This Creamy Bacon Ranch Pasta Salad combines tri-color rotini with crispy bacon, black olives, Parmesan cheese and a creamy ranch dressing. Easy to make ahead and perfect for potlucks, cookouts, picnics and family dinners.

Course Salads

Cuisine American

Keyword bacon, cold pasta salad, Creamy Bacon Ranch Pasta Salad, easy pasta salad, pasta salad, ranch

Prep Time 5

Cook Time 10

Chill Time 2

Total Time 2 15

Servings servings

Calories 219kcal

Author Michaela Kenkel

Ingredients

1 (12 ounce) package Tri-Colored Rotini Pasta , cooked al dente
1/2 cup sour cream
1/2 cup mayonnaise
1 packet ranch dressing mix
1/4 cup real bacon bits or pieces (or cooked bacon, crumbled)
1 (2.25 ounce) can sliced black olives , drained
1/3 cup grated Parmesan cheese

Instructions

Cook the pasta according to package directions until al dente. Drain and rinse under cold water. Transfer the cooled pasta to a large bowl.
In a small bowl, whisk together the sour cream, mayonnaise and ranch dressing mix until smooth.
Pour the ranch dressing mixture over the pasta and gently fold until the pasta is evenly coated.
Add the bacon, drained black olives and Parmesan cheese. Toss to combine.
Cover and refrigerate for at least 2 hours before serving, or refrigerate overnight.
Stir well before serving. Add fresh vegetables such as chopped cucumbers or tomatoes, if desired.

Video

Notes

For the best texture, don’t overcook the pasta. Cook it just until al dente since it will continue to absorb some of the creamy dressing as it chills. Fresh vegetables are optional and are best added closer to serving time.

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Nutrition

This recipe was originally posted on January 13, 2016. It has been updated to improve user experience and reshared on August 31, 2026.

The post Creamy Bacon & Ranch Pasta Salad appeared first on An Affair from the Heart.

Western Burgers

Michaela Kenkel — Wed, 26 Aug 2026 21:42:37 +0000

There is nothing quite like sinking your teeth into a thick, juicy burger piled high with all the good stuff. These Western Burgers start with a hearty beef patty, then pile on melty cheese, thick-cut bacon, crispy homemade onion strings, and a sweet and smoky BBQ mayo. Toast the bun, add your favorite fresh toppings, and you have one seriously scrumptious burger.

This Western Burger recipe has been hanging around here since 2016, and while the recipe has always been a keeper, it was high time I gave it the attention it deserves. Because when you have a burger loaded with bacon, crispy onions, cheese, and BBQ sauce, there is plenty to talk about!

These burgers are perfect for summer cookouts, backyard barbecues, game days, tailgates, or anytime you’re craving a restaurant-style burger at home. Fire up the grill or cook them right on the stovetop. Either way, come hungry!

You don’t have to be a cowboy to love ’em!

Giddy up! My Western Burgers have been tucked away here on my website for a decade now, originally shared in honor of Memorial Day and National Burger Month, now coming hot off the grill, just in time for your Labor Day cookouts! Same burger recipe, just some great new photos and tips to make the perfect burger!

The BEST Western Burgers

There is so much going on in every bite of these burgers. The beef patties are thick and juicy, the bacon adds smoky crunch, and the melted cheese makes everything better. But those crispy homemade onion strings piled on top really take them over the top.

Then there is the BBQ mayo. It’s made with just two ingredients, but it adds the perfect creamy, tangy, sweet, and smoky finish. Add a toasted bun and your favorite burger toppings, and this is the kind of burger you’ll want to make again and again.

You can make four big, hearty burgers from this recipe or divide the beef into six smaller patties. They’re easy to customize and just as simple to cook inside as they are on the grill.

What Is a Western Burger?

There isn’t one set recipe for a Western Burger, but most versions combine a beef burger with bold, smoky barbecue flavors and hearty toppings.

Bacon, cheese, barbecue sauce, and crispy onions are all popular additions, and this version has them all. Instead of plain barbecue sauce, I mix it with mayonnaise to make a creamy BBQ mayo, then add my homemade onion strings for that irresistible crispy finish.

It’s messy, hearty, smoky, cheesy, and completely worth grabbing a few extra napkins!

Ingredients for Western Bacon Cheeseburgers

You don’t need a long list of ingredients to make one fantastic burger.

Ground beef: I use 85% lean ground beef. It has enough fat to make a flavorful, juicy burger.
Egg: Helps bind the ground beef together and makes it easy to form into thick patties.
Buns: Choose a sturdy hamburger bun that can handle all of those toppings.

Mayonnaise: The creamy base for the BBQ mayo.
BBQ sauce: Mix it with the mayonnaise for a quick smoky-sweet burger sauce. Use your favorite brand and flavor.
Cheese: I used Colby cheese, but cheddar, Monterey Jack, Pepper Jack, or American cheese are all great choices.
Thick-sliced bacon: Plan on two slices for each burger. Cook it until it’s as crisp as you like it.
Lettuce and tomato: Optional, but they add a nice fresh bite to a rich burger.

Homemade Onion Strings: These crispy onions are what really make these burgers special. Make them ahead so they’re ready to pile onto your burgers while they’re hot. You will find the recipe for the homemade crispy onion rings here.

How to Make a Western Style Burger

Start by preparing the Homemade Onion Strings and set them aside. Cook the bacon until it’s done to your liking and have your cheese and other toppings ready to go.

Combine the ground beef and egg just until incorporated. Don’t overmix the beef.

Divide the mixture into four portions for large burgers or six portions for smaller burgers. Gently shape each portion into a patty, making it slightly wider than the hamburger bun.

Cook the burgers on the grill or in a skillet until they reach your desired doneness and a safe internal temperature. During the last minute or so of cooking, place a slice of cheese over each burger and allow it to melt.

While the burgers cook, mix the mayonnaise and BBQ sauce in a small bowl.

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

Spread BBQ mayo onto the toasted buns and add the cheeseburger patties. Top each burger with two slices of bacon and a generous pile of crispy onion strings. Add lettuce, tomato, or any other toppings you like.

Grab plenty of napkins and dig in!

Storage and Reheating

Western Burgers are best when they’re freshly assembled, especially because you want those onion strings nice and crispy.

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Keep the bacon, onion strings, BBQ mayo, buns, and fresh toppings separate from the burgers.

Reheat the burger patties gently in a skillet or microwave until heated through. Add fresh cheese while reheating if you’d like.

The onion strings will lose some of their crunch in the refrigerator, so if possible, only make as many as you plan to use.

Love it? Pin it!

If you can’t wait to sink your teeth into a western bacon cheeseburger, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

How to Cook Western Burgers on the Stove

No grill? No problem. These burgers are just as delicious cooked inside.

Heat a large skillet or cast iron skillet over medium to medium-high heat. Once the skillet is hot, add the burger patties, leaving enough room between them so they aren’t crowded.

Cook the burgers until nicely browned on the first side, then flip and continue cooking until they reach a safe internal temperature. Add the cheese during the final minute of cooking and cover the skillet briefly if needed to help the cheese melt.

Transfer the burgers to a plate and let them rest for a couple of minutes before assembling.

You can toast the buns right in the same skillet for even more flavor.

Tips for the Best Western Burgers

Don’t overwork the ground beef when mixing in the egg or forming your patties. The more you handle the meat, the denser your burgers can become.
Make the burger patties slightly wider than your buns. Burgers shrink as they cook, so starting with a wider patty helps give you a burger that fits the bun after cooking.
Have everything ready before the burgers hit the grill. Cook your bacon, prepare the onion strings, mix the BBQ mayo, slice your vegetables, and have your cheese nearby. Once the burgers start cooking, everything moves pretty quickly.
Toast those buns! It only takes a couple of minutes, but a buttery toasted bun adds flavor and helps keep all of that BBQ mayo and burger juice from soaking through.
Don’t flatten your burgers with the spatula while they cook. You’ll press out those flavorful juices you want to keep inside the burger.

Best Western Burger Tip: Make the Homemade Onion Strings before you cook the burgers. That way, you can pile those crispy onions onto the burger as soon as the cheese melts and serve everything while the burgers are piping hot.

Western Burger Topping Ideas

Bacon, cheese, onion strings, and BBQ mayo make up the heart of these Western Burgers, but that doesn’t mean you can’t make yours exactly how you like it.

Try adding lettuce, sliced tomato, pickles, jalapeños, sliced avocado, or even an extra drizzle of BBQ sauce. Pepper Jack cheese is an easy way to give your burger a little kick, too.

Just remember, these burgers already have a lot going on. Sometimes simple is best!

What to Serve with Western Burgers

These burgers were made for all of those classic cookout and burger-night sides.

Serve them with French fries (pictured above), potato wedges, onion rings, potato salad, pasta salad, baked beans, coleslaw, corn on the cob, or potato chips.

For a summer cookout or tailgate, add a couple of cold salads and baked beans, and you’ve got a meal that will keep everyone happy.

Find ALL of my Burger Recipes Here

Western Burger Recipe FAQs

Can I make Western Burgers without a grill? Absolutely. Cook the patties in a skillet or cast iron pan on the stovetop. You’ll still get a juicy, flavorful burger.
What is the best cheese for a Western Burger? I love Colby on these burgers because it melts beautifully and has a mild flavor that doesn’t overpower the bacon, onions, and BBQ sauce. Cheddar, Monterey Jack, Pepper Jack, and American cheese are also delicious.
Can I make the burger patties ahead of time? Yes. Form the patties, cover them tightly, and refrigerate until you’re ready to cook them. For best results, prepare them within a day of cooking.
Can I use store-bought crispy onions? You can in a pinch, but my Homemade Onion Strings make this burger extra special. They’re light, crispy, and much more substantial than packaged fried onions.
What kind of BBQ sauce should I use? Use a BBQ sauce you already love. A smoky or slightly sweet BBQ sauce works especially well with the bacon and onion strings.
Can I make smaller burgers? Yes. One and a half pounds of ground beef makes four very large burgers or six smaller burgers. Just remember that smaller patties will cook more quickly.

Some burgers are all about the beef, and others are all about the toppings. These Western Burgers give you the best of both.

You’ve got a thick, juicy cheeseburger underneath smoky bacon, crispy homemade onion strings, and creamy BBQ mayo, all tucked inside a buttery toasted bun. It’s the kind of burger that makes an ordinary burger night feel like something special.

Whether you make them on the grill for a summer cookout, cook them inside for an easy dinner, or pile them high for game day, don’t skimp on those onion strings.

After all, you don’t have to be a cowboy to love ’em!

LIKE THIS RECIPE?
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Western Burgers

Thick and juicy Western Burgers topped with melted cheese, smoky bacon, crispy homemade onion strings, and creamy BBQ mayo on toasted buns. Make them on the grill or stovetop for an easy burger night, cookout, or game day meal.

Course Beef

Cuisine American

Keyword BBQ, Burger, burger recipes, Homemade Onion Strings, Western Burgers

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 1038kcal

Author Michaela Kenkel

Ingredients

1 1/2 pounds 85% lean ground beef
1 egg
1/4 cup mayonnaise
1/4 cup BBQ sauce
4 slices Colby Cheese
8 slices thick cut bacon cooked crispy
4 burger buns buttered and toasted
Homemade Onion Strings – Find RECIPE HERE
Lettuce, tomato and other toppings of choice for serving

Instructions

Prepare the Homemade Onion Strings according to the recipe and set them aside. Cook the bacon and prepare your desired burger toppings.
In a bowl, gently combine the ground beef with the egg. Divide into 4 portions for large burgers or 6 portions for smaller burgers and form into patties.
Grill or pan-fry the burgers until cooked to your desired doneness and a safe internal temperature. During the last minute of cooking, top each burger with a slice of cheese and allow it to melt.
While the burgers cook, combine the mayonnaise and BBQ sauce in a small bowl to make the BBQ mayo.
Lightly butter the cut sides of the buns and toast them in a skillet until golden.
Spread BBQ mayo on the toasted buns. Add the cheeseburgers and top each with 2 slices of bacon and Homemade Onion Strings. Add lettuce, tomato, and any other desired toppings. Serve immediately.

Video

Notes

This recipe makes 4 very large burgers or 6 smaller burgers.
Don’t overwork the beef when mixing or shaping the patties. Handle it just enough to hold together.
Shape the patties slightly wider than the buns to account for shrinkage during cooking.
Prepare the bacon, onion strings, BBQ mayo, and toppings before cooking the burgers so everything is ready for assembly.
Colby is my cheese of choice, but cheddar, Monterey Jack, Pepper Jack, or American cheese work well, too.
For stovetop burgers, cook the patties in a hot skillet or cast iron skillet, flipping once, until cooked through.
Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store the toppings separately.

Nutrition

This recipe was originally posted on May 29, 2016. It has been updated to improve user experience and reshared on August 26, 2026.

The post Western Burgers appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

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

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

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

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

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If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

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.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find 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!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Big Mac Pasta Salad

Michaela Kenkel — Tue, 14 Apr 2026 13:25:00 +0000

This Big Mac Pasta Salad is everything you love about the classic burger, turned into an easy, crowd-pleasing dish that’s perfect for your next potluck or backyard BBQ. Loaded with seasoned beef, tender pasta, melty cheese, and tangy pickles, it all comes together with a creamy, homemade “special sauce” for a fun twist on a familiar favorite. This recipe makes 8 to 10 servings and comes together in about 30 minutes, making it just as simple as it is satisfying.

If you’ve been around here for any amount of time, you already know I have a soft spot for copycat recipes. There’s just something so satisfying about recreating your favorite restaurant flavors right at home… no drive-thru required.

Some of my most popular recipes are my homemade versions of the classic Big Mac, McDonald’s Filet-O-Fish, and that famous tartar sauce. And if you’ve tried my Big Mac Salad recipe, you already know how much I love turning those iconic flavors into something a little more everyday-friendly.

This Big Mac Pasta Salad might be my new favorite way to do just that. The Big Mac meets pasta salad in the best possible way.

It has everything you love about a Big Mac… seasoned beef, cheddar cheese, pickles, crisp lettuce, and that creamy, tangy “special sauce”… all tossed together with tender pasta for a hearty, crowd-pleasing dish.

And the best part? You know exactly what’s going into it. No mystery ingredients, just real, simple food you can feel good about serving.

Big Mac Pasta Salad Recipe

This is one of those recipes that people don’t expect… and then can’t stop eating. It hits all of those familiar flavors in a way that feels fun, filling, and perfect for sharing.

It’s easy to make, feeds a crowd, and works just as well for a weeknight dinner main dish as it does sitting out at a potluck or cookout. The combination of creamy dressing, savory beef, and crunchy mix-ins makes every bite a little different.

And if you’re already a fan of Big Mac flavors, this pasta salad version is a must-make.

Ingredients in Big Mac Pasta Salad

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

For the Pasta Salad:

Rotini pasta – Holds onto that creamy Big Mac sauce and all of the toppings
Lean Ground beef – Cooked and seasoned, this brings that classic burger flavor
Shredded cheddar cheese – For that signature cheeseburger taste
Dill pickles – Chopped for that tangy crunch Big Macs are known for
Shredded lettuce – Adds freshness and texture
Fried onions – A little crunch and extra flavor in every bite, or use small diced white onions

For the Big Mac Sauce:

Mayonnaise – Creamy base for the dressing
Ketchup – Adds a touch of sweetness
Mustard – Brings that classic tang
Sweet relish – Key to that “special sauce” flavor
White vinegar – Brightens everything up. I love to swap the vinegar for dill pickle juice sometimes
Minced onions – Boosts that signature taste
Garlic powder & paprika – Adds depth and warmth (omitting this is fine, it will give more of that true Big Mac Sauce flavor without it, but it is a nice touch)
Salt & pepper – To bring it all together

Optional fresh toppings: Diced fresh tomato, toasted sesame seeds

How to Make Big Mac Pasta Salad

Once your pasta is made and your ground beef is browned, this pasta salad is ready in no time!

In a large mixing bowl, combine the cooked pasta, ground beef, shredded cheese, dill pickles, shredded lettuce, and fried onions. Toss until evenly combined.

In a separate bowl, whisk together the mayonnaise, ketchup, mustard, sweet relish, vinegar, minced onion, garlic powder, paprika, salt, and pepper until smooth.

Pour the Big Mac sauce over the pasta mixture and stir until everything is well coated.

Transfer to a serving dish and serve.

Storage & Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the lettuce separate and mix it in just before serving to keep everything fresh and crisp.

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If you can’t wait to try this classic Big Mac flavor in a yummy Pasta Salad, make sure you keep this recipe somewhere safe. Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Big Mac Pasta Salad

Let the pasta and beef cool before mixing so the lettuce stays crisp
Give it a quick chill in the fridge before serving for even better flavor
Taste before serving and adjust… extra pickles or a little more sauce never hurts
If making ahead, stir in the lettuce just before serving

Make It Your Own

Swap cheddar for American cheese for a more classic fast-food flavor
Add diced tomatoes for a fresh twist
Use ground turkey instead of beef if you prefer
Sprinkle sesame seeds on top for that “bun” feel

FAQs

Can I make Big Mac pasta salad ahead of time? Yes, just wait to add the lettuce until right before serving.
What pasta works best? Short pasta like rotini works best because it holds onto the dressing.
Is this served warm or cold? This pasta salad is best served cold or slightly chilled.

More Copycat Recipes to Love

As I mentioned before, some of my most popular recipes are my homemade versions of the McDonald’s Big Mac and my copycat McDonald’s Filet-O-Fish. And if you love making these classics at home, you have to try some of my others, too!

When it comes to fast food, my KFC Fried Chicken and Cole Slaw can’t be beat! Or try my Taco Bell Enchiritos, Taco Bell Meximelt recipe, or my personal favorite, homemade Taco Bell Mexican Pizzas!

When you are looking to recreate a fast-food sweet treat, Wendy’s Frostys, Dairy Queen Buster Bars, and Baskin-Robbins Daiquiri Ice are my first picks.

See ALL of my Restaurant Copycat Recipes here.

If you love a good copycat recipe as much as I do, this Big Mac Pasta Salad is one you’re going to come back to again and again. It’s easy, packed with flavor, and always a hit wherever it shows up.

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Big Mac Pasta Salad

Big Mac Pasta Salad is loaded with seasoned beef, cheese, pickles, and a creamy homemade special sauce. A fun, easy copycat recipe perfect for potlucks and dinners.

Course Salad

Cuisine American

Keyword big mac, Big Mac Pasta Salad, Big Mac Salad, Copycat McDonald’s Big Mac, easy pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 397kcal

Ingredients

1 16 ounce box rotini pasta cooked al dente, cooled
1 pound ean ground beef cooked, crumbled and drained of excess grease, cooled
1 cup shredded cheddar cheese
1 cup dill pickles chopped
1 cup shredded lettuce
1 cup French's Fried Onions
1 cup mayo
4 tablespoons ketchup
3 tablespoons mustard
4 tablespoons sweet relish
1 teaspoon white vinegar (or dill pickle juice)
4 tablespoons minced onions
1 teaspoon garlic powder
½ teaspoon paprika
salt and pepper to Taste
Optional Toppings: toasted seasame seeds and diced fresh tomato.

Instructions

Add cooled, cooked pasta, cooled, cooked, ground beef, shredded cheese, dill pickles, shredded lettuce, and fried onions to a large mixing bowl. Mix until thoroughly combined.
In a separate bowl prepare the Big Mac dressing: add your mayo, ketchup, mustard, relish, vinegar, minced onion, garlic powder, paprika, salt, and pepper. Whisk together until combined.
Add the Big Mac sauce to your pasta mixture and stir until combined.
Place in a serving dish and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the lettuce separate and mix it in just before serving to keep everything fresh and crisp.

Nutrition

The post Big Mac Pasta Salad appeared first on An Affair from the Heart.

Marinated Mushroom Bruschetta

Michaela Kenkel — Mon, 15 Dec 2025 16:51:27 +0000

For the mushroom lover! Marinated Mushroom Bruschetta is a simple yet elegant appetizer flavors of earthy mushrooms, creamy goat cheese, toasted walnuts, and crisp sourdough. The briny tang from the marinated mushrooms blends beautifully with the rich, warm toast and the soft bite of goat cheese. Every layer adds something different, savory, bright, creamy, crisp, and together they create a flavor that feels both rustic and elevated.

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

Cook Time 5

Servings 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

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

Grilled Turkey Havarti Sandwiches

Michaela Kenkel — Sat, 22 Nov 2025 14:05:14 +0000

These pesto Grilled Turkey Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask, “What’s for dinner?” and these toasted turkey sandwiches are the answer, there is nothing but smiles!

The first time I had blogged these Pesto Grilled Cheese Sandwiches with Turkey and Havarti was back in 2012. I have always loved a good grilled cheese sandwich and tomato soup. How about you? Well, we are kind of a family divided on that subject.

Some of us LOVE tomato soup, and others aren’t fans. Some love a traditional grilled cheese with American cheese on white bread, some say that even the simple grilled cheese needs some meat on it. So, one night, I decided to make everyone happy!

I really hadn’t planned on blogging this simple sandwich, but when a friend and follower of my blog asked for the “recipe,” I figured I would jot it down on my blog. That was over 8 years ago!

Grilled Turkey & Havarti Sandwiches

Since those early days, this sandwich has been in our regular rotation. It’s a great addition to soup nights, but it’s hearty enough to eat alone or with some potato or zucchini chips alongside.

We have made these on white, wheat, and Italian bread, but always come back to the sourdough. The combination of it with the pesto, tomatoes, and mellow-tasting Havarti cheese is stellar.

Best Cheese to Use on a Turkey Sandwich

Everyone has opinions on what sorts of cheese go well on a turkey & cheese sandwich. Havarti is always my top pick. Other ideas would be these mild cheeses that melt well: Provolone, Muenster, Swiss, American, or Gouda.

Good quality smoked Gouda cheese would be delicious with some smoked turkey from the deli. Especially if you are a fan of that smoke flavor. Maybe even switch up that pesto for some barbecue sauce? Hummmmm … I think I might be onto a new sandwich here. I need to write that down for later.

What is Pesto?

I always have a jar of pesto in the fridge. I love adding it to pizza, garlic bread, and of course, these sandwiches.

The art of making pesto originated in Genoa, Italy. Pesto is the Genoese verb “pestare,” which means “to crush.” Pesto is made by using a mortar and pestle to “crush” fresh basil, pine nuts, garlic, fresh Parmesan cheese, and olive oil into this flavorful sauce.

Making homemade pesto is made much simpler these days; if you don’t want to break out the mortar and pestle, use your food processor!

Ingredients in Grilled Turkey Havarti Cheese Sandwiches

Simple, reasonably priced, obtainable ingredients make this gourmet turkey grilled cheese sandwich. A good quality sourdough bread, good quality deli turkey and Havarti cheese, pesto sauce, and red ripe tomatoes.

In my grocery store, the deli, the bakery, and the produce section are all right next to one another. So I grab a loaf of sourdough at the bakery, ask them to slice it for me, if it isn’t, pick up some nice red tomatoes in the produce section, and then head to the deli counter for my cheese and turkey.

I prefer the oven-roasted turkey, as I feel like it tastes most like that delicious day after Thanksgiving turkey. Which, incidentally, is perfect for these grilled turkey sandwiches. If you’re looking for ideas for leftover turkey – start here.

Preparing Grilled Turkey & Havarti Sandwiches

Spread pesto on the insides of both pieces of bread. Add Havarti cheese slices to one side, then top the cheese slices with tomato slices. (tip: the cheese forms a “barrier” between the tomatoes and the bread, and keeps the bread from getting soggy) Top with turkey, then form the sandwich.

Butter both outside pieces of bread, and place them on a hot griddle or in a skillet.

Grill until golden brown and toasty on both sides, cut in half, and serve hot.

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If you can’t wait to make these, don’t forget where you found them! Pin these Turkey Pesto Grilled Cheese Sandwiches to your favorite recipe board to find them easily.

Best Sandwich Recipes

I have oodles of sandwich recipes here on my blog. I thought I would share a few of our favorites before you go.

This is a really easy meal. I hope you love them as much as we do! Let’s get to this simple Grilled turkey & cheese sandwich recipe!

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Grilled Turkey Havarti Sandwiches

These pesto Grilled Turkey & Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask "what's for dinner?" and these toasted turkey sandwiches are the answer, there is nothing but smiles!

Course Sandwiches

Cuisine American

Keyword best cheese for turkey sandwiches, Grilled cheese, grilled cheese on sourdough, grilled cheese with turkey, pesto grilled cheese, pesto grilled cheese with turkey sandwiches, tomatoes, Turkey Havarti sandwiches, what is pesto?

Prep Time 5

Cook Time 8

Total Time 13

Servings sandwich

Calories 851kcal

Author Michaela Kenkel

Equipment

Ingredients

3 slices oven-roasted deli turkey
2 slices sourdough bread
2 Tablespoons pesto
1 small tomato sliced
1 1/2 slices Havarti cheese
2 Tablespoons butter softened

Instructions

Spread pesto on the insides of both pieces of bread.
Add Havarti cheese slices to one side then top the cheese slices with tomato slices. (tip: the cheese forms a "barrier" between the tomatoes and the bread, and keeps the bread from getting soggy)
Top with turkey, then form the sandwich.
Butter both outside pieces of bread, and place on a hot griddle or in a skillet.
Grill until golden brown and toasty on both sides, (approximately 3-4 minutes each side)
Cut in half and serve hot.

Video

Nutrition

I originally posted these sandwiches on January 31, 2012. The post was updated to improve user experience and re-posted on November 22, 2026.

The post Grilled Turkey Havarti Sandwiches appeared first on An Affair from the Heart.

Slow Cooker Angel Chicken

Michaela Kenkel — Fri, 01 Aug 2025 14:19:39 +0000

Creamy, savory, and full of delicious flavors, this Slow Cooker Angel Chicken is an easy weeknight meal, 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.

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

Cook Time 5

Total Time 5 10

Servings servings

Calories 776kcal

Equipment

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

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

Buffalo Chicken Lettuce Wraps

Michaela Kenkel — Wed, 28 May 2025 22:06:59 +0000

Fresh and easy Buffalo Chicken Lettuce Wraps are made in the crockpot or on the stovetop with minimal ingredients and prep time. They make the perfect light dinner or lunch for anytime, terrific for meal prep, and low carb eating too.

It’s been over a decade since I first posted this recipe for buffalo chicken lettuce wraps. It was summertime, I didn’t want to heat up my kitchen, I was running around like crazy, and I needed something quick that I didn’t have to fuss with. So I rummaged around in my fridge and used what I had on hand. I tossed the chicken breasts in my crock pot with some chicken broth and Frank’s Hot Wing Sauce and went about my day. When it was time to eat, I shredded the chicken, laid it inside some bibb lettuce, and topped it with some broccoli slaw and crunchy sunflower seeds. Dinner was served, no fancy prep, no long list of ingredients, just an easy, satisfying dinner that my whole family loved.

Easy Buffalo Chicken Lettuce Wraps

Throwing chicken in the crock pot makes life not only easy, but also keeps the kitchen cool in the summertime. I make this recipe year-round, but most often in the summer when we are looking for light meals. I also love to prep this buffalo chicken wrap recipe for tailgating. They are perfect for game day, serve on tortillas for a heartier meal, or on a lettuce leaf to keep things light.

Crockpot Buffalo Chicken Lettuce Wraps

I love using my crockpot all of the time, but in the summertime when it’s hot, I find myself pulling it out a few times a week when we aren’t utilizing our grill or smoker. If you are like me, you’d much rather be out in the sunshine doing something fun, rather than slaving over the stove. However, if you are short on time, or don’t have a slow cooker, these buffalo chicken lettuce wraps are easily prepared on the stove by cooking your chicken breasts in a saucepan with the chicken stock and wing sauce until they are cooked through with an internal temperature of 165 degrees F. and are easily shredded using a couple of forks.

Try these other slow cooker chicken favorites: Crockpot Chicken Marsala, Slow Cooker Chicken Teriyaki and Homemade Slow Cooker Rotisserie Chicken.

Ingredients in Buffalo Chicken Lettuce Wraps

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

To Make the Chicken:

Chicken breasts – I use boneless, skinless chicken breasts, but boneless chicken thighs would also work.
Hot wing sauce – I reach for Frank’s when I am in a rush for time, but making homemade Buffalo Sauce is top notch.
Chicken stock – chicken stock or chicken broth is used for keeping the chicken meat moist while it slow cooks

For Serving:

Butter lettuce: I love butter lettuce for this recipe, also called Boston Bibb lettuce, it has soft leaves that are easily to work with and wrap around the shredded chicken and fresh veggies.
Broccoli slaw – I find this in bags in the produce section by the regular cabbage slaw; it contains julienned broccoli and carrots along with some red cabbage.
Sunflower seeds – salted or natural, they give that little bit of crunch that makes them so yummy!

Switch things up depending on what you have on hand and what you love. A ranch dressing or blue cheese dressing drizzled on top is always a win, and sometimes I’ll add avocado slices, chopped celery, green onions, or even some blue cheese crumbles. It’s one of those recipes that’s easy to make your own.

How to Make Buffalo Chicken Lettuce Wraps

This recipe is super quick to put together.

Place the chicken breasts in the bottom of the slow cooker. Pour the chicken stock and the hot wing sauce over the top. Cover and cook on low all day.

Remove the chicken from the crockpot and shred it.

Stir it back into the sauce to keep it warm until you are ready to eat.

Place chicken inside each lettuce leaf.

Add some broccoli slaw and sunflower seeds and any other additions you like. Roll them up and enjoy!

The chicken can be frozen for up to 3 months in an air tight container, or kept in the fridge for up to 4 days.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this buffalo chicken lettuce wrap recipe.

Love it? Pin it!

If you love this Crockpot buffalo chicken lettuce wrap recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Buffalo Chicken Lettuce Wraps?

If you’re wondering what to serve with these Buffalo Chicken Lettuce Wraps, you’ve got plenty of options. Keep things cool and crunchy with a side of ranch or blue cheese dip and fresh veggies like celery and carrots, or go for something heartier like sweet potato chips or roasted potatoes. A creamy coleslaw or chilled pasta salad makes a great match, especially on warmer days. And if you’re leaning toward something light and refreshing, a simple cucumber salad or juicy fruit salad rounds out the meal perfectly.

Substitutions and Tips for Making the Best Buffalo Chicken Wraps

Substitute chicken thighs in place of the chicken breasts if you prefer. This recipe would be even quicker using rotisserie chicken; just combine the shredded meat with buffalo sauce. I prefer to use butter lettuce, also called Boston lettuce. I have used iceberg lettuce and Romaine lettuce, but it’s a little harder to get it wrapped around the filling. Chopped together, this makes a wonderful Buffalo Chicken Salad using any green leaf lettuce. Top with your favorite dressing, tomatoes, or chopped celery for more crunch and that traditional buffalo wings flavor.

More Recipes to Love

If it’s buffalo sauce you love, I have some amazing recipes for you to peek at before you go. Take this Buffalo Chicken Pizza that I have pictured above, for instance. My Buffalo Chicken Chili recipe is a must make for soup season, and tailgating becomes an epic event when my Slow Cooker Buffalo Pulled Pork with Celery Slaw is present. Be sure to check out this Buffalo Chicken Dip, and if you are watching carbs, give this Buffalo Cauliflower Dip a look. My Copy Cat Hooters Wings are an easy air fryer recipe that has been a reader favorite for years.

I hope you and your family love this light, low calorie meal as much as we do. I’d love to hear your thoughts in the comments. Comments and reviews help me so much!

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Buffalo Chicken Lettuce Wraps

This light summertime or anytime meal is easy, and cooks up in your crock pot or on your stove top in no time. Buffalo chicken lettuce wraps are perfect for the whole family!

Course Chicken

Cuisine American

Keyword buffalo chicken, Buffalo Chicken Lettuce Wraps, buffalo chicken wrap, crockpot, lettuce wraps, slow cooker

Prep Time 5

Cook Time 8

Additional Time 5

Total Time 7

Servings

Calories 118kcal

Author Michaela Kenkel

Ingredients

For the Chicken:

5 boneless, skinless, chicken breasts
1 (12 ounce) bottle Frank’s hot wing sauce or your favorite brand to taste
1/2 cup chicken stock

For Serving:

1 large head Butter Lettuce (Bibb Lettuce)
1 package broccoli slaw
sunflower seeds
(optional) ranch or bleu cheese dressing, blue cheese crumbles, chopped celery

Instructions

Spray your crock pot with non-stick cooking spray.
Place chicken breasts in the bottom. Pour the chicken stock over the top.
Pour hot wing sauce over the top, I used about half the bottle for 6 chicken breasts, and reserved the rest for topping if you wanted to later. Don’t use quite as much if you don’t like a lot of spice, you can always add more later.
Slow cook on low all day.
Remove the chicken from the crockpot and shred it up. Put it back into the crockpot.
Tear the lettuce leaves from the head,wash and dry it well, top with chicken, broccoli slaw and sunflower seeds. Wrap and enjoy!

Video

Notes

If you want to make on the stove top, cover the chicken breasts with chicken stock in a saucepan, cover and cook until chicken is cooked. Shred. Add wing sauce to taste.

The chicken can be frozen for up to 3 months in an air tight container, or kept in the fridge for up to 4 days.

Nutrition

This recipe was originally posted on June 19, 2013 it has been updated to improve user experience and reshared on May 28, 2025.

The post Buffalo Chicken Lettuce Wraps appeared first on An Affair from the Heart.

Reuben Pasta Salad

Michaela Kenkel — Fri, 16 May 2025 15:39:19 +0000

This easy pasta salad recipe is a twist on everyone’s favorite sandwich, the Reuben! Reuben Pasta Salad is made simply from scratch using the best recipe for homemade Thousand Island Dressing, deli corned beef, cubed Swiss cheese, and sauerkraut. Your cookouts, potlucks, and meals have never tasted this good!

If you have followed me for a while, you know I am a huge fan of Reuben Sandwiches and have become an expert at “reubenizing” just about any recipe. But can you believe I have never shared a Reuben Pasta Salad recipe with you until now? Friends, I feel like I owe you an apology, because one bite of this tasty salad and you will be thinking, “Where has this been all of my life?!”

Reuben Pasta Salad

I can’t believe that Memorial weekend is just over a week away. This year is flying by, isn’t it? If you are like us, Memorial weekend means gathering with family and friends, and there is always something tasty coming off the grill. The grilling typically isn’t my area, I leave that to my hubs and our boys. I take to planning all of the sides and the desserts that will accompany the burgers, hot dogs, brats, or whatever else is coming off the grill that day. I love raw vegetable salads and baked beans, but there is just something so welcoming about a bowl of delicious creamy pasta salad, isn’t there?

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and my opinions here are all my own.

Easy Reuben Pasta Salad

When I was trying to decide what to make for my Frank’s Kraut kick-off to grilling season, my mind was spinning with ideas. Do I use it in the main course? The side dish? Or dessert? (yes! I have a few sauerkraut desserts – if you haven’t tried my Sauerkraut Chocolate Cake, you are seriously missing out!) The last recipe I made for them was a main dish, these Bratwurst Sliders were an instant hit, so this time I decided it was time for a side dish. And what’s better than noodles and classic Reuben ingredients combined into one epic salad?!

If you love this Reubenized recipe, I bet you’ll love my Reuben Pizza and these Reuben Stuffed Baked Potatoes too!

Frank’s Kraut

When summer rolls around, my fridge is always stocked with Frank’s Kraut. Whether we’re firing up the grill for a backyard cookout or packing up for a family picnic, sauerkraut is a must-have at the table. It’s that perfect, tangy bite that makes hot dogs, brats, and even sandwiches so much better.

Frank’s Kraut has been part of my life for as long as I can remember—woven into family recipes passed down from my Polish and German roots. What started as a staple on our holiday table has become a year-round favorite. And now, after ten years of working with Frank’s Kraut, I still find new ways to share my love of sauerkraut with all of you. It’s been a decade of recipes, traditions, and stories—one jar at a time.

Frank’s Kraut Varieties

Frank’s original kraut is hands-down the best sauerkraut—it’s the one I grew up with and still reach for today. But Frank’s Kraut isn’t just classic—it’s creative. Their Mustard Kraut adds a zippy twist that would be right at home in this Reuben Pasta Salad, the Smoky BBQ Kraut is perfect for anything off the grill, and the Sweet Bavarian Kraut brings a mellow, slightly sweet flavor that pairs beautifully with sausages or pork. From bold and tangy to sweet and smoky, Frank’s offers a variety of flavors that make it easy to mix things up. No matter the dish or the season, there’s a kraut for that.

Ingredients in my Reuben Pasta Salad Recipe

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

Homemade Thousand Island Dressing Ingredients – here is what you need: mayo, chili sauce, ketchup, minced onion, salt and pepper, garlic, and a hard-boiled egg finely chopped.

To Make the Salad:

Pasta – I used shells because I love those little pockets that hold all of the yumminess inside. Elbow, bow tie, rotini, and penne are also good choices.
Sauerkraut – Of course, we only use Frank’s Kraut in our house. It’s been my family’s go-to for decades! Be sure to drain it.
Corned Beef – A great use for leftover corned beef, or ask the deli to cut the slices a bit on the thicker side, then cut into squares.
Swiss Cheese – I used thick slices cut into squares. Shredded also works great.
Caraway seeds – optional, but they give the salad that bit of nutty flavor that you would get from the rye bread in the classic Reuben Sandwich.
Fresh Parsley – optional, I like the color and the freshness it adds.

How to Make Reuben Pasta Salad with Homemade Thousand Island Dressing

This Reuben macaroni salad comes together in very little time at all.

Begin by making your Homemade Thousand Island Dressing. Mix all of the ingredients in a bowl, cover, and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.

Top with cubed corned beef, Frank’s Kraut, and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want. You may have a bit leftover, just store it in the fridge in an air-tight container for up 3 days.

Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Store leftovers in the fridge for up to 3 days. I do not recommend freezing this salad.

Love it? Pin it!

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

Substitutions and Tips

Don’t be afraid to get creative! Here are some fun ways to customize this sauerkraut pasta salad recipe:

Pastrami would work too if you prefer it, or use turkey if you love the taste of a Rachel.
Some love Russian dressing on a Reuben; if that is you, switch it up.
Add dill pickles to the salad for a little extra tang.
I have a recipe for Homemade Rye Croutons that would make a fun addition to this salad.
Make sure to add a little bit of dressing at a time to get just the amount you want.
Be sure to cook your pasta noodles al dente – don’t overcook them or you’ll have mushy pasta salad.

More Recipes to Love

Pasta salads are such wonderful additions to any gathering, and I have some of the best pasta salad recipes around! Take a peek at this Italian Pasta Salad, my Mom’s Macaroni Salad, and this Lemon Basil Pasta Salad.

If you love the flavors of a classic Reuben Sandwich, be sure to check out my Traditional Reuben Sandwich recipe! My Turkey Reuben Burger is a family favorite, as are my Crockpot Reuben Dip and this Cream of Reuben Soup! My website is brimming with recipes and ways to use sauerkraut, like these Smoked Hot Dogs and Kraut, Swiss Cheese Kraut Burgers, and this Polish comfort classic: Kluski Kapusta Kiszona (Polish Noodles and Sauerkraut) You can find all of my sauerkraut recipes in one place here on my website and be sure to follow my Sauerkraut board on Pinterest!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, Instagram, YouTube, Pinterest and Twitter.

I could make a meal out of this hearty salad, couldn’t you? I hope that you and your loved ones enjoy this Reuben Salad recipe this summer and beyond. As always, I love to hear what you think, Please let me know in the comments!

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Reuben Pasta Salad

Creamy Reuben Pasta Salad made with corned beef, Swiss cheese, noodles, Frank's Kraut and the best homemade Thousand Island dressing. Hearty on it's own, or makes a wpnderful side dish for any meal!

Course Salads

Cuisine American

Keyword best pasta salad, Homemade Thousand Island Dressing, Reuben, reuben pasta salad

Prep Time 10

Cook Time 10

Servings servings

Calories 294kcal

Ingredients

For the Homemade Thousand Island Dressing:

1/2 clove garlic minced
1/4 teaspoon kosher salt
3/4 cup mayonnaise
1/4 cup chili sauce
2 Tablespoons ketchup
1 1/2 Tablespoons dried minced onion
2 teaspoons sweet pickle relish
1/2 hard boiled egg finely chopped
fresh cracked black pepper, to taste

For the Salad:

1 16-ounce box of pasta noodles cooked al dente
1 cup Frank’s Kraut drained
6 ounces Swiss cheese cubed or shredded
1 1/2 cup corned beef cubed

Instructions

Prepare the Homemade Thousand Island Dressing:

Make the Homemade Thousand Island Dressing by mixing all of the ingredients in a bowl. Cover and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Make the Pasta Salad:

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.
Top with cubed corned beef, Frank’s Kraut and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want.
Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Notes

Depending on how much dressing you prefer, you may have a bit leftover. Just store it in the fridge in an air-tight container for up 3 days. It’s great on a lettuce salad or use it for dipping.

Store leftover salad in the fridge for up to 3 days. I do not recommend freezing this salad.

Nutrition

The post Reuben Pasta Salad appeared first on An Affair from the Heart.

Margarita Dip with Salted Pretzels

Michaela Kenkel — Thu, 01 May 2025 16:13:03 +0000

With all of the flavors of a classic margarita – lime, tequila, and salt, with just the perfect amount of sweetness, this fluffy dip mimics your favorite Mexican cocktail! Serve Margarita Dip with Salted Pretzels and watch it disappear!

Cinco de Mayo is just right around the corner. Celebrate with this Margarita Dip with Salted Pretzels! Your favorite cocktail, now a dip! Time to break out the tequila because it’s party time! Every year, you can bet that we will be partaking in our favorite Mexican fare on Cinco de Mayo.

Mexican food has always been my favorite. When I was pregnant with my first child, it was all I craved, and the hotter the better. My Mother-in-Law told me my baby would be born bald, because all of that heat was sure to burn its hair off!! Yikes! How’s that for an old wives’ tale? He was born with a perfect little head and just the right amount of hair. What did happen, though, was, he loves Mexican food and he eats it even hotter than I do!

Easy Margarita Dip Recipe

This dip isn’t overly sweet. That’s what I liked most about it. The flavor of the tequila comes through but isn’t overpowering. The lime zest makes it so fresh and delicious.

The margaritas that I make here at home are actually a copy cat recipe from a restaurant close by us called El Bee’s. They are seriously potent, but SO GOOD!

Margarita Dip

I first posted this recipe back in 2019, and it’s been a favorite here in our home ever since. It was part of a blog hop called Freaky Friday that I used to host. Those days have long gone by, but I remain friends with so many of the bloggers who used to participate. This recipe comes from my friend, Jennifer. She is my tequila-loving friend and the mastermind behind one of my favorite food blogs, Take Two Tapas.

She had lots of margarita-inspired recipes to choose from: Margarita Bars, Spicy Margarita Shrimp Skewers, Mango Margaritas, or this Margarita Beer Shandy Cocktail. In the end, it was her Margarita Dip recipe that won out.

What to Serve with Margarita Dip?

I kinda have a thing for salt, so in my opinion, the salted pretzels work perfectly with this dip. Arrange store-bought pretzels around the serving dish and ta-da! No muss, no fuss. If you want to get a little more creative, you could make your soft pretzels to serve with it. They are easier to make than you might think. Or serve with soft pretzel bites or in a soft pretzel bread bowl, and go all out!

However, if a sweet dessert-style dip is what you crave, consider serving this dip with cinnamon sugar tortilla chips, fresh fruit, angel food cake, or graham crackers. It’s lovely that way, too!

Ingredients in this Creamy Margarita Dip

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

cream cheese – softened, fat-free or reduced-fat Neufchâtel cheese will work
Cool Whip – whipped topping adds sweetness, fat-free or low-fat work too
butter – softened
Tequila – or lime liqueur
triple sec – or orange liqueur
powdered sugar – also adds to the sweetness of the dip
fresh lime zest – for garnishing

How to Make Margarita Dip

This cream cheese dip recipe comes together quickly and easily with simple ingredients and little effort.

In a mixer, cream together the butter and cream cheese. Add in the triple sec and tequila and mix to combine. Add in the powdered sugar. Remove from the mixer and fold in the whipped topping.

Place in a serving dish, top with lime zest. Refrigerate until ready to eat. Serve with salted pretzels.

Leftovers will keep in the fridge for about 3-4 days in an airtight container.

Love it? Pin It!

If you love this Easy Margarita Dip recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Are you a fan of margaritas too? I have many more to check out! My Blueberry Margarita recipe is pictured above, it makes a large batch and is so delicious! Don’t miss out on these Frozen Pineapple Margaritas, Apple Cider Margaritas, this Strawberry Margarita recipe and my Margarita Fruit Salad, too! Perfect for Cinco de Mayo — or anytime you need a little tequila in your life.

You can find all of my dip recipes here.

Let’s get to the recipe and get to dipping!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Margarita Dip with Salted Pretzels

Flavors of a classic margarita; lime, tequila and salt, with just the perfect amount of sweetness in this fluffy dip made just like your favorite Mexican cocktail!

Course Cold Appetizers

Cuisine Mexican

Keyword Margarita Dip with Salted Pretzels

Prep Time 10

Total Time 10

Servings servings

Calories 230kcal

Author Michaela Kenkel

Ingredients

8 ounces cream cheese softened
8 ounces whipped topping
8 tablespoons butter one stick, softened
1/4 cup tequila or lime liqueur
1 tablespoon triple sec
1 cup powdered sugar
lime zest for garnishing

Instructions

In a mixer, cream together the butter and cream cheese.
Add in the triple sec and tequila (or lime liqueur) and mix to combine.
Add in the powdered sugar.
Remove from mixer and fold in the whipped topping.
Place in serving dish, top with lime zest. Refrigerate until ready to eat.
Serve with salted pretzels.

Video

Notes

Leftovers will keep for 3-4 days in an airtight container in the fridge.

Nutrition

As I mentioned, this recipe was originally posted on April 26, 2019 for a bloghop called Freaky Friday. It has been updated to improve user experience and reshared on May 1, 2025.

See All of my Freaky Friday Recipes Here

Take a look at all of our Spring 2019 Freaky Friday Recipes:

A Grande Life – Chocolate Chip Cookie Dough Dip
An Affair from the Heart – Margarita Dip with Salted Pretzels
Aunt Bee’s Recipes – BLT Pasta Salad
Bowl Me Over – Macaroni Pasta Salad
Hostess at Heart – Blueberry Buckle Recipe – Incredibly Easy To Make
House of Nash Eats – Asparagus Tart
Kylee Cooks – No Bake Blueberry Cheesecake
LeMoine Family Kitchen – Slow Cooker Pork Carnitas Tacos
Life Currents – Blackened Shrimp Pasta
Lisa’s Dinnertime Dish – Spicy Thai Basil Slaw
Mildly Meandering – Mediterranean Scalloped Potatoes
Seduction in the Kitchen – Grilled Peach Caprese Salad
Take Two Tapas – Spicy Bacon Wrapped Air Fryer Shrimp
The Foodie Affair – Coconut Pie with Creamy Custard Filling
The Speckled Palate – Instant Pot Macaroni and Cheese

The post Margarita Dip with Salted Pretzels appeared first on An Affair from the Heart.

Chicken Cordon Bleu Casserole

Michaela Kenkel — Tue, 18 Mar 2025 15:38:01 +0000

If you’re looking for an easy chicken casserole recipe that delivers all the comforting flavors of traditional Chicken Cordon Bleu without the hassle, this Chicken Cordon Bleu Casserole is the answer! Made with just 6 ingredients this casserole version of the original is layered together and baked to cheesy perfection. It’s a great way to use up leftover ham or rotisserie chicken when you’re short on time.

What is Chicken Cordon Bleu?

Chicken Cordon Bleu is a classic dish that typically involves breaded chicken stuffed with ham and Swiss cheese, then baked or fried to golden perfection. This Chicken Cordon Bleu Casserole takes all those beloved flavors and transforms them into an easy-to-make casserole version that’s perfect for busy weeknights for feeding the whole family. The layers of chicken and ham combine with a cheesy sauce and crunchy stuffing topping, making it a comforting meal that’s hard to resist.

If you love this casserole, you might also enjoy my Chili Mac, my Pizza Pasta or this Easy Skillet Tamale Pie which are all easy, hearty dinner options.

Easy Chicken Cordon Bleu Casserole with Stuffing

This Chicken Cordon Bleu Casserole recipe is one of those easy chicken casserole recipes that comes together in minutes. It’s perfect for using up leftover ham from last week’s holiday dinner or rotisserie chicken when you need dinner on the table quickly. The layers of chicken, ham, and Swiss cheese give it a rich, cheesy flavor, while the stuffing topping adds the perfect amount of crunch. Plus, since it uses simple ingredients, it’s budget-friendly and easy to keep on hand for busy weeknights.

Ingredients in Chicken Cordon Bleu Casserole

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

Chicken Flavored Stuffing Mix – Use a 6-ounce box, prepared according to package directions. Also a great way to use holiday stuffing leftovers!
Cream of Chicken Soup – Provides a creamy base for the casserole. Skip the can and make your own homemade cream of chicken soup if you prefer.
Dijon Mustard – Adds a subtle tang and depth of flavor.
Cooked Chicken – Boneless, skinless chicken breasts, cooked and cubed. Rotisserie chicken or leftover chicken or turkey also work well.
Ham – Diced into bite-size pieces. Leftover ham from the holidays is a great option, or use the pre-cubed ham or ask the deli counter to slice it thicker and cube it yourself.
Swiss Cheese – For that melty, cheesy goodness. I use sliced, but shredded works too!

How to Make Chicken Cordon Bleu Casserole

This recipe comes together quickly and easily.

Preheat oven to 375°F and prepare a 2-quart baking dish with non-stick cooking spray.

In a large bowl, whisk together the cream of chicken soup and Dijon mustard. Stir in the chicken and ham until coated.

Spread the chicken mixture into the baking dish and layer Swiss cheese slices on top. Spoon the prepared stuffing evenly over the top.

Cover loosely with aluminum foil and bake for 35-40 minutes or until heated through and bubbly.

Storing and Freezing Chicken Cordon Bleu Casserole

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: This casserole freezes well! Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Love it? Pin it!

If you love this Chicken Cordon Bleu Casserole recipe, don’t forget to pin it to your favorite Pinterest board before you go!

What to Serve with Chicken Cordon Bleu Casserole

This casserole is rich and cheesy, so pairing it with lighter sides adds a nice balance. A crisp green salad with a pop of color and a tangy vinaigrette is always a great choice. Or serve it with a warm vegetable like green beans for a complete meal. For a heartier side, consider some buttered egg noodles.

FAQs about Chicken Cordon Bleu Casserole

Can I make this ahead of time? Yes! Assemble the casserole, cover it with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, cover with foil, and bake as directed.
Can I freeze Chicken Cordon Bleu Casserole? Absolutely. Freeze before baking for the best results. Cover tightly and store for up to 3 months.
How do I reheat leftovers? Reheat in the microwave for 1-2 minutes or warm in a 350°F oven until heated through.

More Casserole Recipes to Love

If you enjoy this Chicken Cordon Bleu Casserole, I’ll be you might like my Chicken & Rice Cordon Bleu Casserole (pictured above.) Or these other yummy casseroles: Slow Cooker Green Chile Chicken Enchilada Casserole, Slow Cooker Ravioli Lasagna, Tuna Tetrazzini, Chicken & Doritos Casserole or my Mom’s Taco Casserole recipe.

Let’s get to the recipe for this simple Chicken Cordon Bleu Casserole. I would love to hear what you think when you make it!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Chicken Cordon Bleu Casserole

Chunks of chicken, ham and gooey Swiss cheese covered with stuffing mix and baked to casserole perfection! Great for leftover chicken or leftover ham.

Course Casserole

Cuisine American

Keyword casserole, Chicken Cordon Bleu Casserole, cooked chicken, leftover ham, stuffing

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 239kcal

Author Michaela Kenkel

Ingredients

1 (6 ounce) package chicken flavored stuffing mix prepared according to package instructions
1 (10.75 ounce) can cream of chicken soup
1 Tablespoon Dijon mustard
5 small boneless skinless chicken breasts cooked and cubed
2.5 cups ham cooked, chopped
6 slices Swiss cheese

Instructions

Preheat oven to 375 degrees, prepare a 2 quart casserole dish with non-stick cooking spray.
Whisk soup and mustard together in a medium sized bowl, stir in the chicken and ham. Pour into the casserole, top with cheese slices.
Spoon prepared stuffing over the top.
Bake 35-40 minutes or until heated through.

Video

Notes

Storing and Freezing Chicken Cordon Bleu Casserole

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: This casserole freezes well! Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Nutrition

This recipe was originally posted on September 18, 2015. It has been updated to improve user experience and reshared on March 18, 2025.

The post Chicken Cordon Bleu Casserole appeared first on An Affair from the Heart.