WHY YOU’LL LOVE THIS CHICKEN SALAD RECIPE WITH GRAPES AND APPLES

• Perfect mix of creamy, sweet, and crunchy
  
• Make-ahead friendly (actually better after chilling)
  
• Great for lunches, showers, or easy dinners
  
• Rotisserie chicken makes it simple
  
• Feels classic… because it is

Chicken Salad with Grapes and Apples

I’ve always loved mix-ins. I love them in my ice cream, I love them in my brownies, and I love mixing textures and bold flavors anywhere I can sneak them in.

And this chicken salad? It’s not shy.

You’ve got creamy dressing, juicy grapes, crisp apples, crunchy pecans, and just enough red onion to keep things interesting. Every bite hits differently. Sweet. Savory. Crunchy. Tangy.

It’s like a party in your mouth. It’s big. It’s bold. A little extra… just like me.

Traditional chicken salad is fine. But chicken salad with apples and grapes has personality. It has texture. It has contrast.

And once you’ve had it this way, the plain version just feels like it’s missing something.

INGREDIENT NOTES

• Cooked Chicken: Rotisserie works beautifully here. Use a mix of white and dark meat for the best texture.
  
• Gala Apple: Sweet and crisp. Leave the peel on for color and texture. Fuji and Honeycrisp are good too.
  
• Seedless Grapes: Red or green both work. Slice them in half so you don’t get giant bites of sweetness.
  
• Pecans: Toast them for deeper flavor and better crunch.
  
• Mayonnaise + Sour Cream: The combo keeps it creamy but lighter than mayo alone.
  
• Fresh Lemon Juice: Brightens everything and keeps the apples from browning.

VARIATIONS

Walnut Swap: Use chopped walnuts instead of pecans.

All Mayo: Replace sour cream with more mayo for a richer texture.

Greek Yogurt: Instead of sour cream, add plain Greek yogurt for extra tang.

No Nuts: Omit pecans if needed. It’ll still be delicious and plenty crunchy!

Dried Cranberry: Add in ¼ cup for a chewy, tart-sweet twist.

Curry Style: Stir in ½ teaspoon mild curry powder for subtle warmth.

SERVING SUGGESTIONS

• Pile chicken salad with grapes and apples onto buttery croissants.
  
• Spoon over mixed greens and drizzle lightly with our balsamic vinaigrette.
  
• Enjoy with a thick slice of beer bread for a simple lunch plate.
  
• Stuff into wraps with extra crisp lettuce.

CHICKEN SALAD WITH APPLES AND GRAPES FAQ

I’ve made more versions of chicken salad than I can count. The key is balance. Too much mayo? Heavy.
Too much fruit? Overly sweet. Not enough crunch? Boring.

But this chicken salad recipe with grapes and apples is perfection.

The lemon juice isn’t just for flavor… it keeps the apples bright and fresh. And folding gently instead of stirring aggressively keeps the chicken tender instead of shredded.

I always taste it after it chills. Cold changes flavor slightly, and sometimes it needs a tiny pinch more salt.

That final adjustment? That’s the difference between good and gone.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room to gently fold chicken salad with grapes and apples.
  
• Medium Bowl: To make a smooth dressing.
  
• Sharp Knife: Clean, even chopping matters for a balanced bite.
  
• Cutting Board: Preferably one with grip!
  
• Spatula or Large Spoon: For folding without smashing.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Salad With Grapes And Apples

Chicken Salad with Grapes and Apples is full of contrast. Cool and creamy meets fresh and crisp, for a balanced sandwich you won't forget!

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

chill time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6

Calories 571cal

Author Donna Elick

Equipment

• large mixing bowl
• kitchen knives
• cutting board
• apple corer
• measuring spoons

Ingredients

• 1 pound cooked chicken, diced (about 3 cups)
• 4 ounces seedless grapes, halved about ¾ cup
• 1 medium Gala apple, chopped (about 1 cup)
• 2 celery stalks, finely diced (about ½ cup)
• 1/4 small red onion, finely diced (about ¼ cup)
• 1/2 cup chopped pecans
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• Fresh chopped parsley for garnish (optional)

Instructions

• COMBINE SALAD BASE: In a large mixing bowl, add 1 pound cooked chicken, diced , 4 ounces seedless grapes, halved, 1 medium Gala apple, chopped , 2 celery stalks, finely diced, 1/2 cup chopped pecans, and 1/4 small red onion, finely diced. Toss gently to combine.
• MAKE DRESSING: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until smooth and creamy.
• MIX: Pour the dressing over the chicken mixture. Fold gently until everything is evenly coated.
• CHILL: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• SERVE: Stir once before serving. Garnish with Fresh chopped parsley if desired.

Notes

Make-Ahead: This salad can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Storage: Store in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.

Texture Tip: If the dressing thickens after chilling, stir in 1 to 2 tablespoons mayonnaise or a splash of milk to loosen.

Shortcut: Rotisserie chicken works beautifully and saves time.

Flavor Boost: Toasting the pecans adds deeper flavor and extra crunch.

Nutrition

Serving: 1 | Calories: 571cal | Carbohydrates: 16g | Protein: 31g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 579mg | Sugar: 11g | Fiber: 3g | Calcium: 64mg | Iron: 2mg

Originally published July 2011, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Salad with Grapes and Apples appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SKILLET CHICKEN ENCHILADAS

• One skillet. No oven.
  
• Big enchilada flavor in 30 minutes.
  
• Cheesy without being heavy.
  
• Uses cooked chicken (leftovers welcome).
  
• Crunchy, saucy, and comforting all at once.

Chicken Enchilada Skillet

This chicken enchilada skillet recipe is what I make when I want enchiladas… but I don’t want to commit to enchiladas.

No rolling. No baking dish. No waiting. Everything happens in one pan, right in front of you.

The corn gets a little color and flavor. The sauce bubbles. The cheese melts into everything. And then the tortilla strips go in, which is where people start hovering.

Nothing fancy or delicate. This enchilada chicken skillet is hot, cheesy, and deeply satisfying. Which, honestly, is sometimes the whole goal!

INGREDIENT NOTES

• Cooked Chicken: Diced works best so that every bite gets coated in sauce. But chopped up rotisserie chicken is a dinner saver, so I totally love that in here too.
  
• Fire-Roasted Tomatoes: Adds depth without extra work. Regular diced won’t hit the same. I like the kind with garlic for an extra boost of flavor.
  
• Beans & Corn: Drain, rinse, and drain again to keep things saucy, not soggy. If using frozen corn kernels, toss them right in without thawing.
  
• Enchilada Sauce: Use one you love! I’m partial to my homemade recipe. Mild, medium, or hot changes everything.
  
• Tortilla Strips: Built-in crunch without frying. Half stirred in, half on top matters.
  
• Cheese Blend: Cheddar brings flavor, while a Mexican blend brings melt. The perfect duo for a cheesy chicken enchilada skillet!

VARIATIONS

Hot & Spicy: Use hot enchilada sauce and go heavy on the cayenne.

Beef Version: Swap in cooked ground beef or leftover steak. Bonus points for taco or fajita seasoned!

Creamy Filling: Add a spoonful of sour cream at the end and swirl gently.

Extra Crunch: Instead of stirring in half of the tortilla strips, use them all on top.

Veggie Boost: Add sautéed bell peppers or onions with the corn.

SERVING SUGGESTIONS

• Top with extra tortilla strips, chopped cilantro, and a squeeze of lime.
  
• Pair skillet chicken enchiladas with restaurant-style Mexican rice.
  
• Serve tossed greens or street corn salad on the side.
  
• Add your favorite enchilada toppings. Sour cream, pico de gallo, avocado… all delicious here!

ENCHILADA CHICKEN SKILLET FAQ

Skillet meals work when you layer texture. Soft chicken, creamy sauce, melty cheese… and then crunch.

The tortilla strips aren’t garnish here. They’re structure. Stirring some in gives body, while keeping some on top keeps the dish from feeling heavy.

I’ve learned that balance is what keeps people going back for “just one more scoop.” This chicken enchilada skillet recipe hits it without extra steps or cleanup.

Try this this Quesadilla Explosion Salad for an easy Tex-Mex dinner!

TOOLS NEEDED

• Medium Skillet: Non-stick or cast iron both work well.
  
• Wooden Spoon or Spatula: For stirring without shredding the chicken.
  
• Measuring Cup: Mostly for sauce control.
  
• Stove: That’s it. No oven drama.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy One Pot Recipes

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Chicken Enchilada Skillet

This Chicken Enchilada Skillet has everything you love about traditional enchiladas in a no-fuss stovetop recipe. 30 minutes or less!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 (about 1 ½ to 2 cups per serving)

Calories 344cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup frozen corn kernels or canned corn, rinsed and drained
• 1 pound cooked diced chicken about 3 cups
• 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
• 1 cup black beans, rinsed and drained
• ¼ cup diced green chiles from a can
• 1 cup enchilada sauce
• 1 (4 ounce) bag tortilla strips
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) package shredded Mexican-blend cheese, divided
• 1 tablespoon fresh chopped cilantro
• 1/2 to 1 teaspoon cayenne pepper optional

Instructions

• HEAT SKILLET: Place a medium skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
• COOK CORN: Add 1 cup frozen corn kernels or canned corn, rinsed and drained to the skillet and spread into an even layer. Cook for about 3 minutes, without stirring, until lightly caramelized.
• ADD CHICKEN: Add 1 pound cooked diced chicken and stir to combine with the corn.
• BUILD SAUCE: Stir in 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic, 1 cup black beans, rinsed and drained, ¼ cup diced green chiles, and 1 cup enchilada sauce. Cook for 2 to 3 minutes, stirring occasionally, until bubbling.
• SEASON: Reduce heat to medium. Taste and add 1/2 to 1 teaspoon cayenne pepper if using.
• ADD CRUNCH AND CHEESE: Stir in half of the 1 (4 ounce) bag tortilla strips, 1 (8 ounce) package shredded cheddar cheese, and half of the 1 (8 ounce) package shredded Mexican-blend cheese, divided until melted and evenly combined.
• FINISH: Sprinkle the remaining Mexican-blend cheese, remaining tortilla strips, and 1 tablespoon fresh chopped cilantro over the top.
• SERVE: Remove from heat and serve immediately.

Notes

Make-Ahead: This skillet is best served fresh, but leftovers reheat well.

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

Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.

Ingredient Notes: Use your favorite enchilada sauce. I love our recipe. Mild, medium, or hot will change the heat level of the dish.

Protein Swap: Leftover beef or rotisserie chicken works perfectly in this skillet.

Nutrition

Serving: 1 | Calories: 344cal | Carbohydrates: 26g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 646mg | Sugar: 4g | Fiber: 6g | Calcium: 38mg | Iron: 3mg

Originally published October 2015, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes

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WHY YOU’LL LOVE KFC POT PIE

• That ultra-creamy gravy is the real deal
  
• Puff pastry = flaky, golden drama on top
  
• No bottom crust, just like the original
  
• Perfect for make-ahead meals and freezing
  
• Feels fancy but eats like pure comfort

KFC Chicken Pot Pie

Listen. This is one of those recipes that makes people stop mid-bite and go, “…wait. This tastes like KFC???” Yes. Yes, it does.

But better. Because the gravy is thicker. The chicken is juicier. And that puff pastry top? Crunchy. Buttery. Dramatic.

I love serving these in little bowls because everyone gets their own pot pie moment. No sharing. No regrets. Just steam, flakes, and happy silence at the table. And honestly? That’s the dream.

There’s also a simple skillet version if you need it, as well as a hearty pot pie soup that can be made in just 30 minutes.

But nothing quite beats a classic chicken pot pie from Kentucky Fried Chicken, especially when you don’t have to leave home to get it!

INGREDIENT NOTES

• Puff Pastry: Thaw but keep it cold-ish. Warm pastry won’t puff as dramatically.
  
• Chicken: Any cooked chicken works… boneless breasts, thighs, or rotisserie. Even leftover turkey!
  
• Veggies: Chop the carrots, celery, and potatoes evenly and on the smaller side so they cook through. Russets hold their shape and thicken the filling slightly as it cooks.
  
• Fresh Herbs: They make the filling taste like a Sunday dinner, not cafeteria food. If you need to use dried herbs, use half the amount (so 1-2 teaspoons total).
  
• Whole Milk + Heavy Cream: Makes the KFC chicken pot pie filling rich and creamy without being heavy-heavy.

VARIATIONS

Extra Golden: Mix 1 egg with a little water, then brush over the crust before baking.

Veggie Boost: Add corn, green beans, or mushrooms to make it even heartier.

Pie Crust Top: Swap puff pastry for refrigerated pie crust (very classic) and cut vents in the top.

Make It Spicy: Mix some hot sauce, cayenne, or red pepper flakes into the filling.

Herb Swap: Replace the individual herbs with your favorite poultry seasoning blend.

Cheddar Pot Pie: Stir ½ cup shredded cheese into the filling just before adding the crust.

Lighter Version: Reduce the amount of milk and cream in the filling.

SERVING SUGGESTIONS

• Add a crisp green salad, roasted broccoli, or honey glazed carrots.
  
• Make a fresh batch of biscuits (even cheesy ones!) to mop up every last drop.
  
• Pair chicken pot pie with KFC mashed potatoes for a cozy carb meal.
  
• Serve with a tall glass of sweet tea.

CHICKEN POT PIE KENTUCKY FRIED FAQ

I’ve made enough pot pies to know the Kentucky fried chicken pot pie isn’t an accident. It’s science. Cozy, delicious science.

We start by cooking the flour directly in butter and vegetables… that’s building a roux. That step coats the starch granules in fat, which is why the gravy thickens smoothly instead of turning gluey.

Then the milk, stock, and cream go in slowly, letting the starches hydrate evenly and trap liquid. That’s your silky, spoon-coating gravy.

The potatoes help too. They release just enough starch as they simmer to reinforce the thickness.

And puff pastry? High heat equals rapid steam, which forces those layers apart and gives you that dramatic, flaky rise. Controlled chaos. Always delicious.

TOOLS NEEDED

• Large Stockpot: Gives vegetables for the KFC pot pie filling enough room to soften evenly.
  
• Cutting Board + Sharp Knife: To chop the veggies and meat for the filling. Use the knife (or a pizza cutter) to trim the dough also.
  
• Oven-Safe Bowls: Check the bottom to make sure they’re oven-safe, or they’ll shatter.
  
• Wooden Spoon or Spatula: For scraping up all that flavor
  
• Rimmed Baking Sheet: Makes it easier to slide the pot pies in and out of the oven (and catches any spills!).
  
• Pastry Brush: For that golden, glossy top.

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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KFC Chicken Pot Pie (Best Copycat Recipe)

Our copycat KFC Chicken Pot Pie is even better than the original, with tender chicken and veggies in a creamy gravy topped with a flaky crust.

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 to 6 individual pot pies

Calories 549cal

Author Donna Elick

Equipment

• large skillet
• oven-safe ramekins
• rimmed baking sheet

Ingredients

• 4 tablespoons (½ stick) unsalted butter
• 1 small yellow onion finely diced (about ½ cup)
• 3 medium carrots sliced (about 1 cup)
• 3 ribs celery sliced (about 1 cup)
• 1 large Russet potato peeled and diced (about 1 ½ cups)
• 1 teaspoon kosher salt
• 4 tablespoons all purpose flour
• ½ teaspoon fresh ground black pepper
• 1 sprig fresh rosemary finely chopped (about 1 teaspoon)
• 6 sprigs fresh thyme finely chopped (about 2 teaspoons)
• 1 small bunch fresh parsley chopped (about 1 tablespoon)
• 1 1/2 cups whole milk
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup frozen peas
• 2 cups diced cooked chicken
• 1 package puff pastry thawed
• 1 large egg
• 1 tablespoon water

Instructions

• PREHEAT OVEN AND PREP PUFF PASTRY: Preheat your oven to 400°F. Unfold the puff pastry and let it rest on the counter until slightly softened and easier to cut.
• SWEAT THE VEGETABLES: In a large stockpot, melt 4 tablespoons (½ stick) unsalted butter over medium heat. Add 1 small yellow onion, 3 medium carrots, 3 ribs celery, and 1 large Russet potato. Add half of the salt. Sauté for 3 to 4 minutes, until the onion turns translucent and the vegetables begin to soften. You should smell the sweetness of the vegetables as they warm.
• ADD FLOUR, PEPPER, REMAINING SALT, AND HERBS: Sprinkle in 4 tablespoons all purpose flour, ½ teaspoon fresh ground black pepper, the remaining salt, 1 teaspoon chopped rosemary, 2 teaspoons chopped thyme, and 1 tablespoon chopped parsley. Cook for 2 to 3 minutes, stirring often. The mixture will thicken and smell warm and nutty as the flour toasts.
• ADD LIQUIDS AND CHICKEN: Pour in 1 ½ cups whole milk, 1 ½ cups chicken stock, and ½ cup heavy cream. Stir well, scraping the bottom of the pot. Add ½ cup frozen peas and 2 cups diced cooked chicken. Increase heat until the mixture begins a gentle simmer.
• SIMMER UNTIL THICKENED: Simmer for 5 to 10 minutes, stirring occasionally, until the vegetables are tender and the filling thickens into a creamy gravy. Drag a spoon across the bottom of the pot; the trail should slowly close. Taste and add a pinch more kosher salt if needed.
• CUT PASTRY TOPS: Place an oven safe bowl upside down on the puff pastry to measure. Cut circles about ½ to ¾ inch larger than the bowl so the pastry can drape and puff.
• ASSEMBLE POT PIES: Spoon the hot filling into oven safe bowls. Lay a pastry round over each bowl and gently press around the rim to seal. If the pastry is thick, cut one small steam vent in the top.
• BRUSH WITH EGG WASH: Whisk 1 large egg with 1 tablespoon water. Brush a thin, even layer over each pastry top.
• BAKE: Bake for 15 minutes, until the crust is puffed and a deep golden brown. Loosely cover with foil and continue baking for 15 minutes longer, until the filling bubbles gently around the edges.
• REST AND SERVE: Let the pot pies cool for 5 minutes before serving. The filling will be very hot and will thicken slightly as it rests.

Notes

Make Ahead: The filling can be made up to 2 days ahead or frozen up to 3 months. Thaw overnight before assembling.

Storage: Store leftovers covered in the refrigerator for 2 to 3 days.

Reheating: Reheat at 350°F for 15 to 20 minutes. For a single serving, microwave on 50 percent power for 1 to 2 minutes, then crisp the top if desired.

Freezing: Freeze assembled, unbaked pot pies for up to 3 months. Bake from frozen at 375°F for 45 to 55 minutes. Cover with foil if the crust browns too quickly.

Ingredient Tips: Fresh herbs give the best flavor, but if using dried herbs, use half the amount. Add corn or green beans with the peas if you want extra vegetables.

Crust Options: KFC pot pies do not have a bottom crust. You may add one using refrigerated pie crust. If using pie crust instead of puff pastry, cut vent slits before baking.

Nutrition

Serving: 1 | Calories: 549cal | Carbohydrates: 39g | Protein: 33g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 175mg | Sodium: 771mg | Sugar: 9g | Fiber: 4g | Calcium: 205mg | Iron: 3mg

Originally published January 2022, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Chicken Pot Pie (Best Copycat Recipe) appeared first on The Slow Roasted Italian.

Can we all just agree that homemade soups are the best? It’s one of my favorite things to eat during the cooler months of the year, and that means that I make lots of soups! 

There’s nothing quite like a warm bowl of soup at the end of the day. In fact, a good soup is one that I’ll make over and over again! 

This healthy chicken soup proves that there’s nothing wrong with prepping the steps on the recipe card below to create the best chicken soup recipe ever. 

You can even make this soup super simple by using leftover rotisserie chicken as well! 

I swear – the full instructions for this simple soup show that making this dish in your soup pot during the colder months is a breeze. 

Best Chicken Vegetable Soup Recipe

Nothing goes better with chilly winter evenings than a warm bowl of delicious chicken and veggie soup.

Plus, it’s easy to prepare a large batch to feed a crowd or save as leftovers. When your days are busy, not having to cook every night can be a lifesaver!

Looking for more chicken and vegetables soup recipes? 

Try this cheesy version with broccoli and rice, my Homemade Gnocchi Soup, or my creamy Alfredo Tortellini Soup. 

And for comforting southwestern flavor, try my hearty and filling Salsa Verde Chicken Soup!

Want something a little lighter? Try our easy vegetable soup that is full of flavor!

Not in the mood for soups of any kind? Make One-Pan Honey Garlic Chicken and Veggies instead. 

It goes from prep to table in under an hour for an easy weeknight meal.

Chicken Vegetable Soup Recipe – Tips and Tricks

• Use meat from your freezer. While a store-bought rotisserie chicken saves time and effort, you could easily cook up a few boneless skinless chicken breasts or chicken thighs instead.
  
  You can even use leftover chicken as a quick way to meal prep. Or, cook a big batch in the crockpot, use some for this chicken vegetable soup recipe, and freeze the rest for future meals!
  
• Swap in a different protein. This dish would taste just as delicious with some smoked sausage. 
  Brown it with the onions, then transfer it to a plate and stir it back in at the end.
  
• Add your favorite vegetables. This chicken and vegetable soup recipe is incredibly versatile, so feel free to add whatever frozen veggies you like. 
  
  Fresh will also work, but you may need to cook them for a few minutes before adding the noodles so they have enough time to soften.
  
• Don’t like chunks of tomato? Use tomato sauce instead! Plain works just fine, but you can’t go wrong with one that has extra garlic or seasoning. 
  
  If you don’t mind diced tomatoes, try a fire-roasted variety for more depth of flavor.

Storing and Reheating Chicken Veggie Soup

Leftovers will stay fresh in the refrigerator for 3 to 4 days. Store in jars or any other sealed container. Reheat in the microwave or on the stove until warmed through. 

I love making a big batch of this healthy chicken vegetable soup recipe and reheating it the next day. Perfect for chilly days! 

Chicken and Veggie Soup FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make it for dinner tonight!

Course Soup

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 1 cup servings

Calories 405cal

Author Donna Elick

Ingredients

• 1 regular sized rotisserie chicken pulled apart without skin – about 4 cups chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 8 cups chicken stock
• salt – to taste
• 4 ounces ditalini pasta
• 24 ounces mixed vegetables 2 12 ounce bags
• 15.5 ounce can fire roasted garlic diced tomatoes
• 1 tablespoon shredded parmesan cheese
• 2 teaspoons lemon juice
• 1/4 teaspoon black pepper

Instructions

• Prep: Pull the rotisserie chicken apart; discard the skin and using kitchen shears, or a knife, cut the chicken into bite size pieces.
• Melt the butter in a large pot over medium heat. Add the diced onion, a dash of salt and cook until the onion is tender and starts to turn golden brown.
• Add the chicken stock and increase the heat to medium-high, bring to a boil.
• Mix in the pasta, frozen vegetables and tomatoes. Cook for about 7-8 minutes, just until the pasta is done.
• Stir in the Parmesan cheese, lemon juice, chicken and pepper; cook for 1 more minute. Taste for seasoning add salt to taste.

Video

Nutrition

Serving: 1 | Calories: 405cal | Carbohydrates: 34g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 889mg | Sugar: 6g | Fiber: 5g | Calcium: 76mg | Iron: 2mg

Originally published January 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Vegetable Soup (Easy Stovetop Recipe) + Video appeared first on The Slow Roasted Italian.

I love making a large soup pot full of this incredible chicken corn chowder. It’s a must-make for a cool night, and it has such an amazing creamy texture and flavor. 

The tender chicken paired with the sweet bits of corn adds so much flavor! 

A lot of people say that this creamy chicken corn chowder really isn’t soup – but to me, it is. It’s not only a family favorite recipe, but it really is the ultimate comfort food! 

I always make sure that I have everyone on my shopping list before I head to the grocery store so I don’t miss out on any of the delicious flavor. 

And since there are no super hard-to-get or special ingredients needed, I can whip up this chicken corn chowder recipe without stress. 

If you’re a fan of sweet corn and creamy soup, check out the recipe card below to get all the details. Trust me – you’re going to love it!

Chicken Corn Chowder

Transform simple ingredients into a comforting meal in no time. Every spoonful of this soup is deliciously thick and creamy – you’ll be tempted to go back for seconds!

If you love this chicken corn chowder soup, try my cheesy bacon or creamy clam chowder as well. Each bite is full of smoky flavor and there’s plenty to feed a crowd.

Or for a south-of-the-border twist, my homemade Panera Mexican street corn chowder recipe is comfort in a bowl!

I also have an enchilada skillet that comes together just as easily and adds a little variety to taco night.

How To Make Chicken Corn Chowder

Once all of your ingredients are prepped, this recipe comes together in about 30 minutes!

Saute the onion and celery in oil until softened, then add in the corn. When the veggies start to brown just slightly, stir the garlic just until fragrant.

Add in the butter and flour and cook for about 10 minutes. Then, stir in the rest of the ingredients and simmer until thickened.

Ingredient Notes

• Chicken – You can use skinless chicken breasts, thighs, or a mixture of both for this recipe. 
  
  I typically have some shredded meat already in the freezer from meal prepping, but a store-bought rotisserie chicken would save some time and effort as well.
  
• Veggies – If you aren’t a fan of onion, try reducing the amount by half. You can also include 1 cup of diced carrots if you’d like. 
  
  Add them to the pot with the onion and celery so they have plenty of time to soften. 
  
  And while I haven’t really used a ton of extra veggies, you can try adding diced red bell pepper, diced russet potatoes, and red potatoes for extra flavor and texture.
  
  Most extra vegetables can be added without worry to this dish. 
  
• Corn – You can use canned corn, fresh summer corn, or frozen corn for this chicken chowder recipe. All types of corn kernels work just fine.  
  
• Garlic paste – This delivers all of the flavor as fresh cloves, but the texture allows it to be more evenly distributed throughout the dish. 
  
  It’s sold in tubes and can be found in the produce section of the store, typically near the packaged herbs.
  
• Spices – This dish isn’t too spicy, but feel free to increase the amount of cayenne pepper or chili powder for extra heat. 
  
  With the measurements listed, they mostly add warmth and flavor. You can also add a little bit of red pepper flakes as a topping. 
  
  I’ve also added garlic powder and a bay leaf, plus some Italian seasoning. Options are good! 

Storage and Leftovers

Leftovers of this easy chicken corn chowder recipe should be stored in an airtight container and kept in the fridge.

Eat leftovers within 3-4 days, and reheat thoroughly on the stovetop in a large Dutch oven or pot before serving. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Other Chicken Recipes

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Easy Chicken Corn Chowder Recipe (10 Minute Prep)

Chicken corn chowder is loaded with shredded meat, vegetables, and plenty of seasonings. Make this easy one pot recipe for dinner tonight!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 704cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion diced (about 2 cups)
• 2 stalks celery diced (about 1 cup)
• 30.5 ounces sweet corn kernels 2 15.25 ounce cans, drained
• 1 tablespoon garlic paste or 3 minced cloves
• 4 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 2 cups chicken stock
• 3 cups heavy cream
• 2 teaspoons kosher salt to taste
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon chili powder
• 1 1/2 pounds cooked chicken shredded

Instructions

• In a large pot, add olive oil, onion, and celery. Saute on medium heat for 5 minutes, stirring occasionally.
• Add the corn and cook for another 5 minutes.
• Add the garlic paste and cook for 30 seconds, stirring constantly so it doesn’t burn.
• Add the butter and flour and cook for 10 more minutes.
• While stirring, add the chicken stock, heavy cream, seasonings, and shredded chicken to the pot and cook for an additional 8-10 minutes until thickened.
• Ladle into bowls and serve.

Nutrition

Serving: 1 | Calories: 704cal | Carbohydrates: 39g | Protein: 31g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 181mg | Sodium: 761mg | Sugar: 9g | Fiber: 3g | Calcium: 87mg | Iron: 2mg

Originally published September 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chicken Corn Chowder Recipe (10 Minute Prep) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHEESY CHICKEN PASTA BAKE

• TSRI classic: A longtime fan favorite that’s stood the test of time.
  
• 30-minute dinner: Creamy, cheesy, and weeknight-ready.
  
• Family-approved: Chicken, pasta, and cheese = guaranteed winner.
  
• Comfort food: Cozy and satisfying with melty mozzarella.
  
• Make-ahead friendly: Sauce can be prepped days in advance.

Chicken Pasta Bake

This is one of those recipes that feels like an old friend.

I’ve made it for hectic weeknights, for friends who needed a little dinner love, and even as a hearty holiday side when the menu needed something cheesy and comforting.

The roasted red pepper sauce is what makes it so special… creamy, colorful, and just a little unexpected.

Chad piles his with crushed red pepper flakes, while Munchkin always digs into the corners first to claim the cheesiest bites.

No matter when I make it, this cheesy chicken pasta bake recipe always brings empty plates and happy faces.

INGREDIENT NOTES

• Rigatoni Pasta: Holds sauce beautifully with its ridges, but penne or ziti work too. Always reserve pasta water to thin the sauce.
  
• Chicken: A great way to use up leftover rotisserie or cooked chicken breast. Ground chicken also works. You can cut the chicken breast into strips and use it in my easy Chicken Linguine!
  
• Roasted Red Peppers: Use jarred for convenience or homemade for extra depth. Drain well to avoid watery sauce.
  
• Ricotta Cheese: Creates creaminess without being heavy. Cottage cheese can be swapped in if it’s blended smooth first.
  
• Parmesan: Adds salty richness to balance the sweetness of peppers.
  
• Mozzarella: Freshly shredded melts more smoothly than pre-shredded.
  
• Seasonings: Fresh basil brightens the sauce, while tomato paste deepens flavor. Salt and pepper bring balance.
  
• Butter or Oil: Butter adds richness, while olive oil makes it a touch lighter.

VARIATIONS

Spicy Kick: Add crushed red pepper flakes or stir in a spoonful of Calabrian chili paste.

Veggie Boost: Fold in spinach, zucchini, or mushrooms before baking.

Different Protein: Swap chicken for Italian sausage, ground turkey, or shrimp.

Four-Cheese Bake: Add fontina, provolone, or gouda for a cheesier twist.

Meatless Monday: Skip the chicken and bulk up with extra veggies or beans.

SERVING SUGGESTIONS

• Garlic Bread: Slices of toasty garlic bread or soft garlic knots make this cheesy chicken and pasta bake feel like an Italian feast.
  
• Simple Green Salad: Toss crisp romaine with olive oil, lemon, and parmesan for freshness, or throw together a burrata caprese for guests.
  
• Roasted Broccoli: Our garlic-roasted broccoli brings color and balance to the creamy pasta.
  
• Wine Pairing: A chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the richness of the dish beautifully.

CHICKEN AND PASTA BAKE FAQ

This cheesy chicken pasta bake recipe works because of balance. Roasted red peppers bring natural sweetness, tomato paste adds depth, and ricotta creates a creamy emulsion that clings to the pasta.

Stirring in reserved pasta water adds starch that binds the sauce to the noodles, ensuring every bite is coated. Baking under mozzarella finishes it with that bubbling, golden crust.

After more than a decade of making this chicken pasta bake, I can promise it’s not just quick and easy. It’s a lesson in how simple ingredients combine into something comforting, colorful, and crave-worthy.

TOOLS NEEDED

• Large Pot: For boiling pasta.
  
• Large Skillet: To sauté aromatics and simmer the sauce.
  
• Blender or Food Processor: Creates a silky smooth roasted red pepper sauce.
  
• Wooden Spoon or Spatula: For stirring pasta into the sauce.
  
• Strainer: To drain pasta while reserving water.
  
• 9×13-inch Baking Dish: For baking and serving the casserole.
  
• Box Grater: Shredding fresh mozzarella and parmesan gives the best melt.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

Easy Chicken Alfredo Pasta (Olive Garden Copycat Recipe)

Easy Bolognese Pasta Bake

Family Favorite Penne alla Vodka Pasta Recipe

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Chicken Pasta Bake

This Chicken Pasta Bake is ready in 30 minutes and loaded with roasted red peppers and plenty of cheese. A classic and comforting meal!

Course Main

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 559cal

Author Donna Elick

Ingredients

• 12 ounces rigatoni pasta reserve 1/2 cup pasta water
• 2 tablespoons unsalted butter or olive oil
• 1 medium white onion diced (about 1 cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 1 16-ounce jar roasted red peppers, drained, or 1/2 recipe homemade roasted red peppers
• 1 cup whole milk ricotta cheese
• 1 ounce parmesan cheese freshly grated (¼ cup)
• 2 tablespoons tomato paste
• 1 tablespoon fresh basil chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 12 ounces cooked chicken chopped
• 8 ounces mozzarella cheese shredded (about 2 cups)
• Optional Garnishes: shredded parmesan chopped fresh basil or parsley, crushed red pepper flakes

Instructions

• Preheat the Oven: Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
• Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces rigatoni pasta until al dente according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
• Sauté Aromatics: In a large skillet, melt 2 tablespoons unsalted butter over medium-high heat. Add 1 medium white onion and sauté for 3–5 minutes until softened. Stir in 4 cloves garlic and cook for 30 seconds until fragrant.
• Blend the Sauce: Transfer onions, garlic, 1 16-ounce jar roasted red peppers, drained, or 1/2 recipe homemade roasted red peppers, and 2 tablespoons tomato paste to a blender or food processor. Blend until smooth.
• Simmer the Sauce: Pour the blended mixture back into the skillet. Stir in 1 cup whole milk ricotta cheese, 1 ounce parmesan cheese, 1 tablespoon fresh basil, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Simmer gently while the pasta finishes cooking. Stir in reserved pasta water for a silky sauce.
• Combine with Pasta and Chicken: Add pasta and 12 ounces cooked chicken to the sauce. Stir until everything is well coated.
• Bake: Transfer mixture to the prepared baking dish. Top with 8 ounces mozzarella cheese and bake uncovered for 10–15 minutes, until cheese is melted and bubbly.
• Serve: Garnish with parmesan, basil, parsley, or red pepper flakes if desired. Serve hot.

Notes

Make-Ahead Tips: Sauce can be blended and stored in the refrigerator up to 3 days in advance. Assemble and bake when ready to serve.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating Tips: Reheat individual portions in the microwave in 30-second intervals, stirring halfway. Add a splash of milk or broth if sauce thickens.

Freezing Tips: Freeze baked or unbaked portions for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator and bake as directed, adding extra minutes if chilled.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 48g | Protein: 37g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 909mg | Sugar: 4g | Fiber: 3g | Calcium: 366mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Pasta Bake appeared first on The Slow Roasted Italian.

Add this to your list of dinner recipes! In my opinion, this is the perfect sandwich with loads of extra flavor. It’s the perfect easy weeknight dinner or simple lunch. 

One of the best things about this easy lunch or quick dinner is that every bite has tender chicken and pesto flavors to enjoy. 

While I don’t use a homemade pesto recipe for this, you totally could. It wouldn’t take much time to make, and it would be the perfect way to add flavor to this great sandwich. 

That being said, the simple ingredients listed below on the recipe card already give each bite amazing flavor – which is why this is the perfect lunch or must-make dinner! 

You can make these tasty sandwiches using rolls, a slice of bread, French bread, Focaccia bread, or even a toasted Ciabatta roll. 

There are so many different ways to make this easy recipe that can give it an extra punch of flavor. Have fun with new recipes like this because no matter what, it turns out great! 

This hot sandwich is going to be your new favorite sandwich – for good reason! 

Delicious recipes like this have a way of sticking in your brain, making them perfect for the dinner table. Even picky eaters will love the flavor of these chicken pesto sandwiches! 

Chicken Pesto Sandwich

I’m always looking for ways to spice up my lunch rotation — busy afternoons call for things that I can throw together quickly, but… if I’m being honest, I get sick of eating the same old ham and cheese sandwich every day.

That’s why I’m on a mission to update my quick sandwich routine! 

I love these breaded pork tenderloin sandwiches, classic French dip sandwiches, and loose meat sandwiches from Maid Rite, but I have to admit they each require a bit of time to make.

That’s where recipes like this chicken pesto sandwich come in!! 

These chicken pesto sliders only take 10 minutes to prep and 20 minutes to bake, meaning lunch is served in 30 minutes flat. This is one of those delicious sandwich recipes that I love! 

Plus, my pesto chicken sandwich recipe makes enough for a crowd — 6 servings to be exact — and can easily be doubled or tripled for a party! 

Or, why not make a batch on Sunday night so you have lunch ready for the first half of the work week?! There are so many options!

Ingredient Notes and Substitutions

• Rotisserie Chicken – Again, this chicken pesto sandwich recipe is all about simplicity, so using a pre-cooked rotisserie chicken is your best bet! 
  
  If you have time (and to add more flavor) you could make my Roasted Lemon Chicken and use that! You can make the chicken ahead of time so that it’s ready to use when you’re ready! 
  
• Basil Pesto – Here, you also have the choice to go for your favorite store-bought brand, or you can whip up my homemade pesto from scratch.
  
  My fresh pesto recipe only takes 5 minutes to make! There’s nothing like the flavor of fresh basil pesto made in your own kitchen. 
  
• Dinner Rolls – I’ve seen chicken pesto sliders served on Hawaiian rolls before, and while I do like them, I’ve opted to use plain old packaged dinner rolls for this recipe. 
  
  They’re easier to find! You could also use ciabatta bread or ciabatta buns or other types of bread rolls. 
  
• Mozzarella Cheese – Melted mozzarella cheese is always a good idea… especially when it comes to sandwiches! 
  
  Opt to shred it yourself if you can — the pre-shredded stuff includes an anti-caking agent which I always try to avoid when possible. I love gooey mozzarella cheese! 
  
• Butter, Garlic, & Parsley – I finish everything off with a mixture of melted butter, freshly minced garlic, and parsley! 
  
  Not only does it add flavor, but it also gives the rolls a nice golden brown hue! 

Tips and Tricks to Make Perfect Chicken Pesto Sliders

• Even spreading matters.

As you assemble your chicken pesto sandwich recipe, make sure to spread the pesto evenly, all the way to the edges of the rolls.

This ensures that every bite is infused with that delicious basil flavor that I know you all love!

• Dry chicken? No problem.

Rotisserie chicken tends to dry out over time. 

If yours has been in the fridge for a few days, consider livening it up with a bit of chicken broth or olive oil before using it for your chicken pesto sandwich.

You’ll add some more moisture to the mix, and both broth and olive oil will add a touch of flavor!

• Layer it up.

Resist the urge to mix the chicken, pesto, and cheese together before adding them to your pesto chicken sandwich. 

You really want to add each ingredient one at a time to make sure that everything is distributed evenly! 

Start with the pesto, then add the chicken, and then the shredded cheese. Don’t rush the process!

• Use a brush to apply the butter mixture.

It’s the easiest way to do it! Cover the tops of the pesto chicken sliders so that none of the butter and herb mixture remains. 

Again, this not only adds flavor but also encourages browning on the dinner rolls. So tasty!

Prep Ahead

• Preheat the oven to 375°F
• Create the butter and herb mixture
• Unwrap and cut the dinner rolls in half horizontally
• Grease your baking dish

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

These chicken pesto sliders would taste great with soup and salad on the side! 

Tomato bisque, minestrone, and vegetable are all great soup options, and a garden salad or classic Caprese would work well to create a full meal.

If you want to serve these at a party, I recommend pairing them with pesto pasta salad, burgers, Swedish meatballs, and stuffed peppers… just to name a few of my personal favorites!  

Storing and Reheating Leftover Pesto Chicken Sandwiches

This pesto chicken sandwich recipe will likely go quickly — it’s that good! But, if you do have leftovers, place them in an airtight container and store in the fridge. 

They’ll keep for about 2-3 days.

You can enjoy leftovers cold or warmed up. Use your microwave to reheat single servings in 30-second bursts until hot, or pop larger quantities in the oven. 

Cover with foil and heat at 350°F for about 10-15 minutes or until warmed through.

Chicken Pesto Sandwich FAQ
  

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

Best Easy French Dip Sliders (20 Minute Recipe)

Sausage Egg and Cheese Breakfast Sliders + Video

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

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Chicken Pesto Sandwich (Easy Slider Recipe w/ Rotisserie)

This Chicken Pesto Sandwich recipe is perfect for parties or for lunch meal prep! It’s so incredibly easy to make with only 7 ingredients!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 702cal

Author Donna Elick

Ingredients

• 12 count packaged dinner rolls
• 6 tablespoons butter melted
• 4 cloves garlic minced
• 2 tablespoons fresh parsley chopped
• 2/3 cup basil pesto divided
• 2 cups shredded rotisserie chicken
• 2 cups shredded mozzarella cheese

Instructions

• Set the oven temperature to 375 degrees Fahrenheit.
• In a small bowl, mix together the melted butter, garlic, and parsley. Set aside.
• Unwrap the rolls. Then using a long knife and cutting board, slice through the middle of
• the rolls horizontally.
• Transfer the bottom half of the rolls to a greased 9×13 inch baking dish. Then add 1/3
• cup of basil pesto to the bottom half of the rolls and spread until it reaches the edges.
• Sprinkle the shredded rotisserie chicken over the pesto layer, then add the shredded
• mozzarella cheese over the chicken.
• Add the other 1/3 cup of basil pesto to the top half of the rolls and spread to the edges.
• Then place the top half of the rolls over the cheese layer.
• Using a cooking brush or a spoon, cover the top of the sliders with the melted butter
• mixture.
• Place foil over the rolls and bake for 15 minutes in the oven. Then remove the foil and
• bake for 5 additional minutes to brown the tops of the rolls. Serve warm and enjoy!

Nutrition

Serving: 1 | Calories: 702cal | Carbohydrates: 43g | Protein: 39g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 1307mg | Sugar: 3g | Fiber: 4g | Calcium: 393mg | Iron: 3mg

Originally published January 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Pesto Sandwich (Easy Slider Recipe w/ Rotisserie) appeared first on The Slow Roasted Italian.

I love this easy chicken casserole! It’s my top comfort food recipe, right in a casserole dish.
Every bite is a complete meal that even picky eaters will love!

Those tender egg noodles paired with the other simple ingredients create a family favorite recipe every time. 

The next time that you’re craving tender chicken with noodles, this creamy chicken noodle casserole is a must.

This dish is a great way to feed the whole family and such an easy dinner to whip up. 

The first time that you make this chicken noodle bake, you’ll find out that this recipe is the easiest way to get a creamy casserole on the top fast!

Add in the fresh vegetables, top with some fresh herbs, and enjoy! You’ll likely even have leftover chicken noodle casserole that you can eat the next day. 

When you have new recipes that are good, it’s fun to eat them again! Follow the simple steps listed on the recipe card below to get started! 

Chicken Noodle Casserole

Sometimes I’m craving all the comfort of chicken noodle soup, but I’m hungry and need something a bit more filling.

That’s when this creamy chicken noodle casserole, loaded with plenty of meat and veggies, saves the day!

It’s so easy to throw together, even on the busiest nights — especially when I have the meat, veggies, and noodles prepped and ready ahead of time. 

To see us make this easy chicken noodle casserole from start to finish, watch the video in this post!

No matter what you are in the mood for, I have plenty of easy casserole recipes to choose from.

There’s even one with eggs, bacon, and sausage so you can enjoy an easy breakfast that can also be prepared ahead of time!

My Tater Tot Casserole combines ground beef, veggies, and cheesy tots for a meal the whole family will love. 

For another comfort casserole recipe, try my Chicken Pot Pie Casserole. This chicken and biscuit dish is hearty & delicious! Or this Chicken Cordon Bleu Casserole and Hamburger Mash Casserole.

Or, try these tuna noodle or potato and bacon varieties for something a little different!

Ingredient Notes and Substitutions

• Meat – I’ll typically cook a whole chicken in the air fryer and use the meat for this recipe — the mix of white and dark meat adds such amazing flavor! 
  
  Boneless chicken breasts work just as well, or use your favorite rotisserie chicken to save prep time! Leftover rotisserie chicken from the night before is a great time saver, too. 
  
• Soup – You can use any combination of cream of mushroom soup, cream of celery, and cream of chicken soup. Just be sure to use two 10.5-ounce cans of canned soup total.
  
• Cheese – Always buy a fresh block and shred it yourself! 
  
  Bagged shreds contain an anti-clumping agent that will cause the sauce to thicken and your chicken egg noodle casserole to come out dry.
  
  I like cheddar cheese, but any shredded cheese mixture will work. 
  
• Vegetables – This chicken noodle casserole recipe is really flexible, so feel free to substitute whatever frozen veggies you prefer. 
  
  The only thing that stays the same is thawing them first! Green beans and sweet peas are good options. Mixed vegetables are also a great option.
  
  Sometimes I’ll throw in some fresh onion for more flavor. 
  
• Ritz Crackers – If you don’t want crushed crackers, replace these with crispy fried onions or panko bread crumbs. I prefer the flavor of the buttery crackers, but it’s up to you. 

Tips and Tricks to Make Perfect Chicken Egg Noodle Casserole

• Combine everything in a bowl first. 

This guarantees that everything is well distributed and will prevent any spills over the side of your baking dish.

• Use two pans if needed. 

Be sure your baking dish is large enough to hold everything. A deep casserole or lasagna pan usually does the trick!

Otherwise, it’s best to divide the mixture evenly between two smaller ones. 

Not only will you avoid spillovers in the oven, but your chicken noodle casserole will heat through more evenly.

• Need to thaw veggies quickly? 

Place them in a large, microwave-safe bowl and use the defrost setting for about 10-15 minutes. 

Drain any excess water really well. This step is crucial! 

Otherwise, you’ll have a soggy mess and the cream soup may separate.

• Crush crackers with ease.

The easiest and fastest method for crushing crackers — or anything, really — is to pulse them in a food processor. 

You can also seal them in a Ziploc bag and use your hands or a rolling pin to create the crumbs for your noodle casserole topping. Either way will give you cracker crumbs in no time to put on top of the casserole. 

Prep Ahead

• Cook and dice chicken
• Boil egg noodles
• Thaw frozen veggies
• Shred cheese
• Crush crackers for topping

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Large Pot and Strainer for the pasta
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.

Storing and Reheating Leftovers

This easy chicken noodle casserole can be stored in an air-tight container in the refrigerator for up to 3 days. 

Or, wrap tightly with plastic wrap and foil and freeze for up to 3 months!

When you’re ready to reheat, pop it back in the oven at 350°F for 15-20 minutes, or until warmed through and bubbly. 

If frozen, be sure to let it thaw in the refrigerator first.

Chicken Noodle Casserole Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Chicken Noodle Casserole (Easy Recipe) + Video

Chicken Noodle Casserole is loaded with tender meat, veggies, cheese, and a delicious cream sauce. Make this recipe tonight in under an hour!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 601cal

Author Donna Elick

Ingredients

• 5 tablespoons butter melted (divided)
• 12 ounces uncooked extra broad egg noodles
• 20.1 ounces cream of chicken soup 2 cans, 10.5 ounces each
• 1 cup sour cream
• 1 cup whole milk
• 1 tablespoon Italian seasoning
• 4 cups chopped cooked chicken
• 1 cup fresh shredded Cheddar cheese
• 2 cups frozen corn about 12 ounces, thawed
• 2 cups frozen peas and carrots about 12 ounces, thawed
• 1 sleeve Ritz crackers about 34 crackers, crushed
• 1 teaspoon dried parsley

Instructions

• Preheat the oven to 350°F. Prepare a 13×9-inch (3-quart) baking dish with 1 tablespoon melted butter, reserve the remaining 4 tablespoons for the cracker topping.
• Cook and drain egg noodles thoroughly according to the package directions. Set aside.
• Meanwhile: in a medium mixing bowl, combine the cream of chicken soup, sour cream, milk, and Italian seasoning. Whisk to combine.
• Add the chicken, cheese, thawed vegetables and cooked egg noodles to the casserole dish. Pour the soup over top and stir until completely combined.
• Crush the Ritz crackers. They should look like coarse bread crumbs, it’s okay to have bigger chunks of the crackers in there too.
• Combine the cracker crumbs, remaining 4 tablespoons of melted butter, and dried parsley in a small mixing bowl.
• Sprinkle the cracker topping over the casserole evenly.
• Bake for 25-30 minutes until the top is lightly browned and the edges are bubbly.

Video

Notes

You can mix up your soups between cream of mushroom, cream of celery and cream of chicken. Just be sure to use 2 10.5 ounce cans.

Be sure to shred your cheese fresh. The anti-clumping ingredients in the pre-shredded cheeses will cause your sauce to thicken and can cause your casserole to be dry.

My Air Fryer Whole Chicken is my favorite in this casserole. It adds amazing flavor and looks beautiful too. Just carve the chicken and dice it into bite size pieces. Or use your favorite rotisserie chicken.

If you are having trouble stirring all of the ingredients in your casserole dish, it may be helpful to stir the mixture in a large bowl before placing in your dish.

If you are having a hard time fitting all of your ingredients into your baking dish, you can use a larger dish or separate into two smaller ones.

To quickly thaw your vegetables, you can place them in a large, microwave-safe bowl and defrost for about 10-15 minutes. Make sure you drain any excess water before adding to the baking dish.

You can substitute any of your frozen vegetables in this recipe. Just make sure to thaw them before adding in.

To crush your crackers, you can put them in a food processor and pulse until they are crushed into crumbs. Alternatively, you can place the crackers in a ziploc bag and crush with your hands or roll a rolling pin over to create crumbs for your topping.

You could also substitute panko bread crumbs or crispy fried onion for the cracker topping if you don’t have them on hand.

This can be made ahead and kept covered in the refrigerator. Take the casserole out about 30 minutes prior to cooking and allow it to rest before baking.

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

Nutrition

Serving: 1 | Calories: 601cal | Carbohydrates: 53g | Protein: 37g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 154mg | Sodium: 763mg | Sugar: 4g | Fiber: 4g | Calcium: 226mg | Iron: 3mg

Originally published March 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Chicken Noodle Casserole (Easy Recipe) + Video appeared first on The Slow Roasted Italian.

This wild rice soup recipe is one of my favorite soups. It’s a nice and creamy soup, loaded with a delicious wild rice blend. 

Once soup season hits, I start gathering all the simple ingredients needed to make this delicious soup right on the stove top. It’s literally perfect for a cold day! 

This homemade soup recipe is the perfect soup with great flavor and taste. Not only is it great for a chilly day, but it’s also one of the best soups to heat up and enjoy the next day too! 

The cooked chicken and the rest of the soup base create the perfect comfort food.

This recipe is literally a copycat of Panera’s creamy chicken recipe – and you get to make this great recipe in your own kitchen! 

Don’t forget to have some crusty bread on hand to dip into this chicken wild rice soup. It’s the best way to soften bread and really sink your teeth into it! 

Creamy Chicken and Wild Rice Soup

Panera cream of chicken and wild rice soup contains veggies, grains, and protein. It’s a whole course on its own! 

Of course, if you want to serve it with some bread to scoop up that thick, creamy broth, I certainly won’t stop you.

Rice is such an easy, inexpensive ingredient you can use to bulk up any meal — especially those with lots of sauce, broth, or veggies. 

Prefer to leave out the meat? Try another of my homemade Panera recipes: Mexican street corn chowder!

My taco rice casserole and crockpot chicken and rice are two more of my favorite filling and easy weeknight recipes!

Ingredient Notes & Substitutions

• Heavy Cream – Those seeking a lighter meal could try half and half or even whole milk instead of heavy cream. 
  
• Chicken Stock – Vegetable or mushroom broth are two really good options if you have those on hand or feel like preparing your own. 
  
  I recommend using some kind of broth or stock as opposed to water to really build up the flavor — and it’s how the original Panera cream of chicken and wild rice soup is prepared!
  
• Chicken Breasts – I know some love using skinless chicken thighs and some like using cuts with the skin on. 
  
  That’s totally fine! And if you want an intro to shredding poultry at home, check out my crockpot recipe! Shredded chicken is great for soup recipes so it’s whatever you prefer.
  
  Any tender chicken will work for this hearty soup. You can even save time and use a store-bought rotisserie chicken! 
  
• Uncle Ben’s Wild Rice – I know this is a little more specific than I usually get with these recipes, but we need to use the seasoning packet that comes with it!

You can also add some other seasonings and flavors to this soup, like lemon zest, a bay leaf, and any other flavors that you like. It’s versatile! 

Tips for Making Copycat Panera Chicken and Wild Rice Soup

• Save time with pre-prepared ingredients!

You know those frozen bags of corn, peas, and carrots? I love ‘em — especially when I’m making Panera chicken and wild rice soup! 

Let them thaw in the fridge and throw them right in the pot with the butter. Canned veggies are good, too, but you need to drain all of that liquid before using them.

Same goes for the protein. Leftover meat from last night’s dinner can be shredded and tossed in the pot, no problem. 

Rotisserie chicken is another fantastic, flavorful time saver!

But if you’re looking for ways to use those Thanksgiving leftovers, can I suggest this turkey version instead?

• Making this recipe ahead of time? Here’s a trick!

If you’re planning on prepping creamy chicken and wild rice soup the night or morning before serving, I have one quick recommendation!

Wait to add the Uncle Ben’s until you’re ready to serve so that it has the best possible texture. 

This means you’ll complete the recipe up until step 3, combining all of the soup ingredients, then pause. 

When you’re ready to serve, bring it to a boil and then add the Uncle Ben’s, seasoning, and herbs.

SStoring and Reheating Panera Cream of Chicken and Wild Rice Soup

Once your new favorite soup cools, add it to an airtight storage container and transfer it to the refrigerator. There it’ll last for 3 to 4 days! 

It might get a little too thick after it cools in the fridge. If this happens, just add a splash of water or stock to thin it out a bit before reheating! 

What You’ll Need For This Recipe

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for one-pot meals like creamy chicken and wild rice soup! You can also use a large soup pot as well! (and I always have my handy dandy wooden spoon for stirring this chicken soup!) 
• Chicken Stock – This is a staple in my pantry because it has significantly less sodium without losing any of the flavor!
• Vegetable Peeler – Makes removing the skins so much easier!

Cream of Chicken and Wild Rice Soup Panera FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat)

A bowl of creamy chicken and wild rice soup, warm and steaming while the world is cold outside… is there anything more cozy??

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 561cal

Author Donna Elick

Ingredients

• 3 tablespoons unsalted butter
• 2 medium carrots sliced (approximately 1 cup)
• 2 stalks celery sliced (approximately 1 cup)
• 1 medium yellow onion diced (approximately 1 cup)
• 4 cups chicken stock 32 ounces
• 2 cups heavy cream 16 ounces
• 1 teaspoon black pepper
• 1/2 teaspoon salt plus more to taste
• 3 boneless skinless chicken breasts, cooked and diced (approximately 3 cups)
• 6 ounces Uncle Ben's wild rice with the seasoning packet 1 box
• 3 tablespoons chopped fresh parsley plus more for garnish

Instructions

• Melt Butter: In a dutch oven or heavy-bottom pot, melt the butter over medium heat.
• Saute Vegetables (Approx. 5 minutes): Add the sliced carrots, celery, and diced onions. Saute until the onions have softened and are translucent.
• Add Liquid and Seasoning: To the dutch oven, add the chicken stock, heavy cream, salt, pepper, and diced chicken. Stir to combine.
• Bring to a Boil: Over medium heat, bring the soup to a boil, and stir in the uncooked wild rice along with the seasoning packet.
• Simmer (Approx. 20 minutes): Reduce the heat to medium-low and simmer for 20 minutes or until the rice has cooked and the soup has thickened. Maintain a gentle simmer.
• Stir in Parsley: Remove the soup from the heat and stir in the chopped parsley.
• Serve: Serve the hot soup and garnish with additional parsley if desired. Enjoy!

Notes

This creamy chicken and wild rice soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

When reheating the soup, you may need to add a splash of chicken stock or water to thin it out if it thickens upon refrigeration.

Feel free to customize the soup by adding other vegetables such as peas or mushrooms.

If you prefer a lighter version, you can use half-and-half or whole milk instead of heavy cream.

Nutrition

Serving: 1 | Calories: 561cal | Carbohydrates: 33g | Protein: 23g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 146mg | Sodium: 529mg | Sugar: 7g | Fiber: 3g | Calcium: 83mg | Iron: 1mg

Originally published December 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Chicken and Wild Rice Soup Recipe (Panera Copycat) appeared first on The Slow Roasted Italian.

I love the delicious flavor and simple ingredients of this copycat Panera soup recipe. Not only is this an easy recipe to make at home, but you’ll likely also have leftover soup to enjoy the next day! 

I tend to always eat more of this homemade chicken noodle soup – so you might not have as much left as you’d like, if you’re like me! 

The recipe card below shows you how to perfectly make Panera’s chicken noodle soup. It’s perfect for rainy days, cold weather, and delicious any time of day. 

There’s nothing like a warm cup of soup! Out of all the Panera copycat recipes out there, this one is at the top of my list! 

Panera Chicken Noodle Soup

When you need a quick weeknight pick-me-up, a healthy bite when you’re under the weather, or even just some soup for the soul, this Panera chicken noodle soup recipe is just what the doctor ordered! 

Pre-made poultry takes care of most of the work. Honestly, waiting is the hardest… Good thing this recipe is so quick and easy!

Learning to make a hearty, healthy soup on your own is one of the best things you could ever do. 

Start with easy vegetable soup, get a little ambitious with something like gnocchi, and then tackle all of your favorite copycats from Chick Fil A to Olive Garden!

Ingredient Notes & Substitutions

• Chicken – Nothing’s easier than a rotisserie bird — just be sure to remove the skin and shred the meat. 
  
  There’s also a plethora of other poultry options out there. Heck, you could even shred that chicken breast from last night’s dinner!
  
• Onion – White or red onions are good substitutes for yellow, but sometimes it’s fun to use shallots or green onions to add a nice, subtle flavor. 
  
• Celery – Those who think this understated veggie has no flavor are dead wrong! T
  
  hat refreshing, herbal aroma and flavor are so crucial to a well-rounded Panera Bread chicken noodle soup copycat — and any tasty stew should have some in the mix!
  
• Egg Noodles – I’m not one to be picky with pasta. 
  
  Panera chicken noodle soup contains egg noodles, but rotini, fusilli, and the always fun farfalle are great choices too! Cooked noodles of your choice can be used and added. 

Don’t forget to add the right spices as well! I love adding fresh thyme, celery seed, bay leaf, fresh parsley, and a little bit of onion powder as well. 

Tips for Making Homemade Panera Bread Chicken Noodle Soup

• Vegetable versatility.

There’s no limit to the vegetables you can throw into Panera chicken noodle soup! 

Usuals aside, I’ve been known to add frozen or canned peas and corn, green beans, potatoes… anything I have in my pantry, leftover from other dinners, or hanging out in my freezer.

Not only is this a great kitchen clean-out meal, but it’s delicious no matter what!

• How about homemade broth or stock? 

Sounds delicious! While I’m all about shortcuts, I’m also all about homemade anything and everything. 

And making everything from scratch really lets you know everything going into the dish.

You’re also not limited to poultry stock! Sometimes I’m in the mood for vegetable broth instead, and this Panera chicken noodle soup still comes out perfect.

• When it comes to seasoning… less is more.

You can always add but you can never take away. 

The last thing you want is to have to water down your perfectly simmered soup with broth or water because you added too much salt!

Start with the measurements recommended, then add more salt, pepper, or turmeric to taste afterward. Some stocks are so salty you might not need any extra at all! 

Storing and Reheating Leftovers

Let the liquid cool to room temperature before covering and storing in an airtight container in the refrigerator for up to 4 days. 

That’s the maximum fridge life for cooked poultry, according to the USDA. 

Want to keep it for longer? Freeze it for up to three months!

Reheat on the stovetop over medium-high heat, stirring regularly, until warmed through.

What You’ll Need For This Recipe

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Chicken Stock – This is a staple in my pantry because it has significantly less sodium without losing any of the flavor!
• Vegetable Peeler – Makes removing the skins so much easier!

Panera Chicken Noodle Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Copycat Panera Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Panera Homestyle Chicken Noodle Soup Copycat Recipe

Panera Chicken Noodle Soup brings your restaurant go-to right to your kitchen table in less than 30 minutes!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 314cal

Author Donna Elick

Ingredients

• 2 tablespoons butter
• 1 medium yellow onion diced
• 3 stalks celery sliced
• 3 carrots peeled and sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric
• 3 cups shredded chicken or meat from 1 rotisserie chicken
• 64 ounces chicken stock 8 cups
• 8 ounces egg noodles
• 3 tablespoons fresh parsley chopped

Instructions

• Saute Vegetables: In a dutch oven or heavy-bottom pot, melt the butter over medium heat. Add the diced onion, sliced celery, and sliced carrots. Saute for 3-4 minutes or until the onion becomes translucent.
• Season the Pot: Stir in the dried thyme, dried rosemary, granulated garlic, onion powder, salt, black pepper, and turmeric.
• Add Chicken and Stock: Add the shredded chicken and pour in the chicken stock. Stir to combine.
• Bring to a Boil: Over medium-high heat, bring the soup to a boil. Let it boil for 5-10 minutes or until the carrots are tender.
• Add Noodles: Add the uncooked egg noodles (8 ounces) and boil until they reach an al dente texture, approximately 5-6 minutes.
• Stir in Parsley: Remove the chicken noodle soup from the heat and stir in the chopped fresh parsley.
• Serve and Garnish: Serve the soup hot and garnish with additional parsley if desired.

Notes

When using a rotisserie chicken, remove the skin and shred the meat before adding it to the soup.

Feel free to adjust the seasoning to your taste preferences. You can add more or less of any of the herbs and spices listed.

– Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1 | Calories: 314cal | Carbohydrates: 44g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 883mg | Sugar: 8g | Fiber: 3g | Calcium: 49mg | Iron: 2mg

Originally published December 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panera Homestyle Chicken Noodle Soup Copycat Recipe appeared first on The Slow Roasted Italian.