Tag Archives: chicken

Mini Casseroles


If you like to cook, then a muffin tin is a necessity in your kitchen, I think. You can make virtually anything! I have made pancakes, omelets, cheese muffins, corn muffins, popovers, pancake popovers, and now mini casseroles. Mini meals, I have discovered, are simply wonderful! They are great for portion tracking, experimenting with recipes, and having pre-made service for family and guests.

Note that the measurements (excepting the rice) may not be totally accurate because this was not an official recipe. It was just something I whipped together and then decided to blog about. But it was SO delicious! I just looked in the fridge, got out leftovers, and got cooking.

Another note: Leftovers are GREAT! Use them! Besides the eggs and milk, obviously, everything I used in this recipe is leftover. (I actually recommend leftover rice/broccoli)

Lastly, this recipe made 4 1/2 – 5 mini casseroles, due to my uneven distribution of egg. In the future, I think I will add a third egg and more filling. Play around with the recipe!


  • 1/4-1/3 cup rice, cooked
  • 1/4-1/2 cup broccoli, chopped into small pieces
  • chicken, shredded/cut up
  • 2 eggs
  • milk, for eggs
  • shredded cheese (I used sharp cheddar)


  • Preheat oven to 375 degrees and prep a muffin tin with Pam or non-stick spray
  • Mix rice, broccoli, and chicken together in a small bowl
  • Whisk eggs and milk together in a separate bowl
  • Add equal amounts of filling to 5 muffin cups (or more, depending on how much ingredients you use)
  • Next, pour equal amounts of egg mixture into each muffin cup
  • Bake for 10-13 minutes
  • Serve immediately and enjoy!

(Leftover mini casseroles are great, too!)

Spinach, Mushroom, Chicken Stir Fry and Rice


This is a healthy, delicious, and super easy recipes I whipped together the other night, just to try something new. I will be honest, I don’t love spinach on its own. I even sort of dislike it in salads. But cooked with other delicious ingredients? Stir Fried? Yum. I will eat all the spinach! I discovered that it taste so delicious with some portabellas especially. It made me think about making a whole new recipe with spinach and mushrooms…maybe some cooked spinach on top of a large portabella mushroom cap, topped with mozzarella cheese? Now that is something I will look into! Another recipe idea that this recipe made me think of is a spinach casserole, or a breakfast spinach casserole (with spinach, eggs, cheese, and whatever else I decide when I make it) or quiche. These are two recipes that I am definitely interested in making!

This recipe was just me throwing a bunch of ingredients together that I thought would taste good together, and the measurements may not be totally exact. But you can honestly just add however much of the ingredients you want (Just have mostly spinach and mushrooms, closely followed by chicken, and the less pepper than the other ingredients). For the mushrooms, you can use baby portabellas or large ones, just make sure you cut them up. For the chicken, I use about 2 inch pieces, precooked, so I just have to heat it up with the rest of the ingredients. If you are using raw chicken, however, you probably need to precook it. As for the pepper, I use anywhere from 1/2 to 1 pepper.

Along with the stir fry, I cooked some rice as well, because it completes the whole stir fry meal. This is such a delicious meal! The gluten free stir fry makes 3-4 servings. You can serve it over rice, or with the rice as a side, as I like to do. Lastly, you may be looking at these pictures and think something is missing…well you are right. I was out of red pepper when I made this, but (this is the second time I have made this recipe) the last time I made this recipe I loved the pepper, and I was mad that I was out. Oh well, it was still delicious gluten free stir fry!

NOTE: This can be made vegetarian by ommiting the chicken. You can replace it with more mushrooms or a different variety of veggies. I really want to try adding some squash and/or zucchini next time I make this. Then it really will be vegetarian and gluten free stir fry.

(I apologize for the terrible photo quality – these were taken from my cell phone because my camera was missing…yikes!)


  • 4 tbsp olive oil
  • 2 tbsp Worcestershire sauce (gluten free)
  • 10 ounces uncooked spinach
  • 1 container (about 4 cups) portabella mushrooms
  • 1 red pepper (or any color), sliced
  • 1 1/2-2 cups chicken


  • Prepare a large frying pan on the stove top by covering/greasing with 3-4 tbsp olive oil.
  • Turn stove on to medium-high heat and preheat pan (about 2-5 minutes)
  • Add mushrooms, pepper, and chicken and then the spinach on top. Add Worcestershire Sauce evenly and stir ingredients around a bit.
  • Cover and cook for about 7 minutes.
  • Turn down the heat to medium and continue cooking for about 5 more minutes.
  • Serve immediately for best results.

Pesto, Chicken, and Portabella Pasta


Spaghetti is a great, quick, and easy meal. I cannot count the number of times there has been no real dinner plan and we just throw a pot of water on the stove top to make some pasta. Easy solution.

This is a simple recipe as long as you follow the directions on your pasta packaging. From there, you just add and stir for the most part. I have an original, homemade pesto sauce, but I will update on that later. Tonight we were out of some of the ingredients so I just used some store-bought pesto (still yummy). Exclude the chicken from this dish for a vegetarian meal. This is such a delicious dinner no matter which ingredients you include. Tinkyada never fails to impress and the noodles taste so amazing with the chicken and mushrooms. The pesto adds great flavor, though I don’t prefer a ton. This was a great success.

This recipe gave me the idea to try pesto chicken in the future, and I hope to try it soon.


  • 1 package pasta/spaghetti (I use Tinkyada with great results every time!)
  • Water (depending to pasta cooking directions)
  • 1 package baby portabellas, sliced
  • 1-2 tbsp pesto sauce (approx)
  • Precooked chicken breast strips


  • Cook pasta according to package directions.
  • Meanwhile, cook mushrooms (saute or boil).
  • Heat pesto for a few seconds, add to pasta, and stir until it is evenly distributed.
  • Add in chicken and mushrooms and continue mixing until everything is even and dispersed throughout noodles.
  • Serve immediately.

Chicken Parmesan with Rice Chex Breading


Tonight was a family dinner and we made one of our (my) all-time faves: parmesan chicken. This is such a simple recipe and it really does not take very long. Along with the fantastic chicken, we had french fries and broccoli. Our family sides usually consist of something along those lines. Potatoes, fries, or rice and broccoli/carrots, green beans, or salad. Yum!

This is a recipe that most people would enjoy, in my opinion. It has the expected softness of chicken, but an added crunch and flavor from the breading that really makes the meal. I was especially excited to make this recipe for the first time using my recent Rice Chex bread crumbs, and I was not disappointed. It was delicious! Feel free to use more cheese if desired; I may have even used 2 cups myself, because the recipes is parmesan chicken after all. You could add your own unique ingredients to this as well. I for one plan on trying some basil and oregano mixed with the bread crumb mixture next time. How will you make yours?


  • 2 large eggs
  • 2-3 tbsp milk
  • 2 cups Rice Chex (to make bread crumbs)
  • A bit of basil to taste
  • 1 1/2 cups parmesan cheese
  • 9-12 small chicken breasts


  • Preheat oven to 400 and prepare a large baking sheet covered with greased tin foil.
  • Make bread crumbs if you have not already done so and mix them with parmesan cheese and basil.
  • Crack eggs into a small bowl and whisk with milk until smooth and combined, then put all the chicken strips into the bowl (can be done individually).
  • Take one piece of chicken and cover it in the bread crumb mixture (both sides).
  • Place each piece in turn on the baking sheet and repeat until all chicken is used.
  • Cook in oven for 20-30 minutes (or until tops are a light, medium brown).
  • Serve warm.