Do you love Thai food? I absolutely love Thai food – the flavors, the noodles, the use of fresh ingredients. Drunken Noodles and Pad See Ew are my favorites. If you also enjoy eating out at Thai restaurants, then this recipe is for you!

Cookbook Review

If you’re a lover of Southeast Asian dishes, then this cookbook, Rice. Noodles. Yum!  by my friend, Abigail Sotto Raines, is one you definitely need to add to your collection. It will make a great gift for others, too – moms, dads, newlyweds, teachers, and friends!

Abigail (Abby) is the owner and creator of the blog, Manila Spoon, a food blog filled with authentic Philippine dishes and more. She was born and grew up in the Philippines and learned to cook from her mother and grandmother.

She became a lawyer and practiced until she was married. It was after moving to the United States with her husband 15 years ago that she rediscovered her passion for cooking. She began her blog in 2012 and has been creating and sharing ever since.

What’s Inside

Included in this book are rice and noodle dishes, stir fries, and recipes for all meals, including dessert! Abby also includes salads and snacks, and gives great tips on how to cook rice perfectly!

Her recipes are easy, fast, and delicious, and this book will help you create your favorite Asian dishes at home. Yes, Pad Thai is in here, but you’ll also enjoy new recipes that are sure to become favorites, too!

With so many incredible recipes, it was really hard to choose just one to make and share with you. I’m eager to make the Khao Niaow Ma Muang (Sticky Rice with Mango), Bun Cha Gio (Spring Rolls with Rice Vermicelli), Bubur Sumsum (Coconut Rice Pudding), Goi Cuon (Fresh Spring Rolls), and more!

Ingredients for Pad See Ew

The key to a good Pad See Ew is having the right sauce. Raid the Asian section of your grocery store to find all the ingredients you’ll need, as listed below:

• Dark Soy Sauce
• Fish sauce
• Oyster sauce
• Sugar
• Chicken breasts
• Wide rice noodles (sen yai or ho fun)
• Canola oil (or vegetable oil)
• Minced garlic
• Large egg
• Gai lan (Chinese broccoli) or broccoli rabe, chopped
• Freshly ground black or white pepper to taste

Look for a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Pad See Ew

1. First, I combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, then set it aside.
2. Next, I slice up my chicken breasts into thin slices, then marinate the slices in the sauce for about 10 minutes.
3. I refresh the ho fun noodles with cold water and separate them to avoid clumping, then drain the water and set the noodles aside.
4. Then I heat some oil in a my large skillet or a wok over medium-high heat. I fry the marinated chicken for about 3 minutes or until fully cooked. Then I set the chicken in a bowl and set it aside.
5. Next, I drizzle a little more oil in the skillet and heat it again. I add the minced garlic and cook until aromatic. Then I crack an egg and scramble it in the pan. Finally, I add the chopped gai lan or broccoli rabe and mix it with the egg
6. Finally, I add the noodles and remaining seasoning sauce to the pan and stir quickly to coat. I let the noodles sit undisturbed for about 30 seconds to caramelize just a little and get that “wok hei” flavor. Then I toss the noodles and repeat with the other side, letting them sit for about 30 seconds. I return the chicken to the pan, stir it all together, and transfer everything to a serving plate.
7. Sprinkle with some ground pepper to taste and serve immediately!

Tips for Making this Pad See Ew Recipe

• You can find the fish sauce and oyster sauce in the Asian section at your local grocery store, Walmart or Asian store. You should also be able to find wide rice noodles there in the refrigerated or frozen section. If the noodles are frozen, thaw them first before using them.
• I prefer to use my large skillet, but a wok like this one would also work nicely for this recipe as well as others in the book.
• For Pad See Ew noodles – I went to my local Asian store to purchase the ho fun, but they didn’t have them, so I purchased this 8-ounce bag of extra-large dried rice noodles at the store and they worked really well. The package directions said to soak them for 5 minutes in tap water and then to boil them for 3 minutes, which I did, and they were perfect.
• I also used broccoli rabe for this recipe since I had purchased that before we’d visited the Asian market.
• Fresh noodles are very delicate, so flip and toss them gently. I also prefer using a wooden spatula if I’m using my wok instead of a metal spatula.
• IMPORTANT: The trick is to have all of your ingredients prepped and ready BEFORE you start cooking because this recipe cooks very quickly! I like to cook it in smaller batches too, to avoid overcrowding in the pan.

FAQs

How can I increase the spice level of Pad See Ew?

This is definitely on the mild side of Thai food, but if you like a little kick, add in some chili powder, chili paste, or some chopped Bird’s Eye chilies. Our local place often uses red chili flakes as well.

How do I store leftover Thai food?

Store leftovers in an airtight container in the fridge for 2-3 days. I like to reheat mine in an oiled skillet with just a little bit of water drizzled over the top to refresh the noodles.

Can I freeze Pad See Ew?

Yes, freeze it in individual portions so you can reheat it in the microwave as needed.

Can I eat Pad See Ew with a different protein?

Yes, this tastes great with sliced pork, beef, tofu, or even shrimp! Shrimp do not need to be marinated first, if you decide to use them.

I don’t have dark soy sauce. Can I use regular soy sauce instead?

Yes, you can, although the flavor profile will be slightly different. Also, Pad See Ew is known for its dark brown color, so it will look a bit different as well.

More Asian-inspired Recipes

You’ll love these recipes inspired by Asian flavors and cuisines:

• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• Got leftover rice? This easy Chicken Fried Rice is the perfect recipe for using that up! Loaded with veggies, egg, and a bit of pineapple for more delicious flavor means you’ll be fighting for the leftovers.

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Pad See Ew

Pad See Ew is a popular Thai recipe with chicken and flat rice noodles in a sweet-salty sauce. Everyone will love this super easy, fast and delicious dish!

Course Main Course

Cuisine Thai

Keyword Pad See Ew,

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Noodle Soaking 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 515kcal

Author Lynne Feifer

Equipment

• Large skillet or a wok

Ingredients

• 2 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 ½ tablespoons sugar
• 8 ounces chicken breast, halved lengthwise and then thinly sliced. (225 grams)
• 1 tablespoon soy sauce
• 10 ounces flat and wide fresh rice noodles (ho fun, see Note
• 4 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 egg, beaten
• 8 stalks gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalks cut off, with leaves and thin stalks sliced to about 2 inches in length.
• freshly ground pepper to taste

Instructions

Seasoning Sauce

• In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
• Marinate the sliced chicken in the 1 tablespoon soy sauce for at least 10 minutes.
• Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
• Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
• Drizzle the remaining 2 tablespoons of oil in the wok and heat over medium-high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan (or broccoli rabe) and mix with the egg.
• Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper to taste. Serve immediately.

Notes

Abby’s note in her cookbook, Rice. Noodles. Yum.
“Fresh wide rice noodles (ho fun) are great for this dish. You can find these flat rice noodles at Asian stores either in the refrigerated or frozen section. If frozen, thaw first before using. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened.”

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 70g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 1454mg | Potassium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 67mg | Iron: 2mg

This post was originally published July 1, 2019. It has been updated in format on April 22, 2026.

The post Pad See Ew – Flat Noodles Stir-Fried in Soy Sauce appeared first on 365 Days of Baking.

I’m all about football season right now, cheering for my beloved New England Patriots. While others are really into college football, Fall weekends are perfect for tailgating or getting together to watch a game or two. If you’re hosting game day gatherings or have other opportunities to feed a crowd, you’ll be glad to have this simple party dip on hand. You could even pair it with these Chicken Enchilada Bites!

Why You’ll Love this Chicken Dip Recipe

• Because I fell in love with these Chicken Enchiladas when I made them, I knew I had to make a dip for you to serve at your parties.
• It’s easy to make, with only six simple ingredients!
• If you need to use up some cooked chicken, this is the perfect recipe! Rotisserie chicken makes a great shortcut, too!
• Cheese. What else can I say? It’s ooey-gooey and delicious with two types of cheese!
• It’s the perfect dip to feed a crowd. This recipe serves about 8 people, and you can easily double it to serve more!

Ingredients for Chicken Enchilada Dip

Gather together these six ingredients for a delicious dip:

• Cream cheese (room temperature)
• Green enchilada sauce
• Shredded cooked chicken
• Shredded Pepper Jack cheese
• Diced green chilies
• Jalapeno pepper, seeded and diced

For a detailed ingredient list, see the printable recipe card at the bottom of the post!

How to Make Enchilada Dip with Chicken

I love an easy appetizer, and this dip fits the bill! Here’s how to make it:

1. Preheat oven to 350°F.
2. Add the cream cheese and enchilada sauce to a large oven-proof skillet and heat over medium heat. Next, cook until the cream cheese has completely melted and is well blended, stirring often.
3. Add the shredded chicken, half of the Pepper Jack cheese, diced green chiles, and half of the diced jalapeno. Stir until the cheese melts completely and everything is well combined, then remove from heat.
4. Sprinkle the remaining cheese on top of the dip and evenly distribute the remaining jalapeno pieces over the cheese.
5. Finally, place the skillet into the oven and bake for 20-25 minutes. NOTE: The handle will be HOT, so be sure to use an oven mitt to remove it from the oven.

FAQs

What kind of chicken can I use for Creamy Chicken Enchilada Dip?

Use canned chicken, poached chicken breasts, leftover chicken, or even rotisserie chicken!

Can I use a different kind of shredded cheese?

Sure! Try cheddar cheese or Monterey Jack cheese, or pick up a Mexican cheese blend.

Can I omit the jalapeno?

Yes, for a little less spice, you can leave out the diced jalapeno and reduce the amount of diced green chiles.

How do I store leftover dip?

Let the dip cool, then transfer any leftovers to an airtight container. Store it in the fridge for 3-4 days. Reheat it in a saucepan or skillet in order to serve it again.

What should I serve with this Chicken Enchilada Dip?

Of course, this hot chicken enchilada dip is delicious with tortilla chips. Here are some other things you can also use as dippers:

• Crackers (Ritz, Wheat Thins, Triscuits, etc.)
• Bagel Chips
• Pita Chips
• Carrot sticks
• Celery sticks
• Sliced bell peppers
• Sliced Baguette
• Mini Naan Bread

More Hot Dip Recipes To Try

If you love serving a good cheesy dip to your guests, try one of these recipes:

• Hot Shrimp Dip Recipe
• Smoked Salmon Dip
• Baked Artichoke Dip
• Jalapeno Popper Dip
• Cottage Cheese Dip
• Slow Cooker Buffalo Chicken Dip

If you enjoyed this Chicken Enchilada Dip, let me know, and be sure to leave a review below!

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Chicken Enchilada Dip

Chicken Enchilada Dip is a great appetizer for holidays, game days and gatherings! Everyone will love this easy chicken dip recipe with shredded chicken, enchilada sauce, lots of cheese and chiles!

Course Appetizer

Cuisine American

Keyword Chicken Enchilada Dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 237kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese, room temperature
• 10 ounces green enchilada sauce
• 2 ½ cups shredded chicken
• 8 ounces freshly shredded Pepper Jack cheese
• 4 ounces diced green chiles
• 1 jalapeno pepper, seeded and diced

Instructions

• Preheat oven to 350°F.
• Add the 8 ounces of cream cheese 10 ounces enchilada sauce to an large oven-proof skillet over medium heat. Cook until cream cheese has completely melted and is well blended, stirring often.
• Add the 2 1/2 cups chicken, 4 ounces Pepper Jack cheese, 4 ounces diced green chiles, and half of the diced jalapeno. Stir until well combined and remove from heat.
• Sprinkle with remaining 4 ounces of Pepper Jack cheese and evenly distribute the remaining jalapeno pieces over the cheese.
• Place skillet into the oven and bake for 20-25 minutes. NOTE: Handle will be HOT, so be sure to use an oven mitt to remove it from the oven.

Nutrition

Calories: 237kcal | Carbohydrates: 4g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 524mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 1mg

The post Chicken Enchilada Dip appeared first on 365 Days of Baking.

Where on earth did the summer go????

Whether you’re happy or sad that we’ll soon be moving into the Fall, you can still enjoy these recipes we made and shared over the summer. And believe me, just because it might not be “summer”, doesn’t mean you can enjoy those recipes all year ’round.
You go for it if you want!
Hey, live dangerously and put a summer recipe on the holiday table at Christmas or New Year’s. haha 😉

Lemon Lime Layer Cake – A Dash of Sanity

Strawberry Spinach Salad with Poppy Seed Dressing – 365 Days of Baking

Boston Cream Pie Ice Box Cake – Dinners, Dishes, and Desserts

Summer Corn Chowder – Culinary Ginger

Strawberry Cheesecake Dream Bars – 365 Days of Baking

Grilled Chicken Berry Salad – Big Bears Wife

Old Fashioned Peach Cobbler – Let’s Dish

Mini S’mores Brownie Bites – White Lights on Wednesday

Strawberry Pie Dessert – That Skinny Chick Can Bake

Mixed Berry Cheesecake Pizza – My Suburban Kitchen

Easy Brazilian Lemonade – 365 Days of Baking

Sausage & Potato Summer Vegetable Skillet – Wishes and Dishes

Blueberry Cobbler – Kleinworth & Co

Skinny Bruschetta Chicken – The Domestic Superhero

Carrot Cake – Mom on Timeout

Grilled Stuffed Peppers – Fake Ginger

Southwestern Steak Salad with Jalapeno Ranch Dressing –
Simple Joy

Granny’s Monkey Bread – Self Proclaimed Foodie

Strawberry Yogurt Popsicles – Love Bakes Good Cakes

Grilled Mango Curry Chicken Skewers – Cooking and Beer

Grilled Chicken Burrito Bowl – Yummy Healthy Easy

Greek Zoodle Salad – Cupcakes and Kale Chips

Mojito Poke Cake – Lemons for Lulu

Caprese Chicken – Dinner at the Zoo

Angel Food Cupcakes with Strawberry Whipped Topping
The Love Nerds

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Keep an eye out for more of my easy recipes each week!

And if you liked Summer’s Best Recipes, you’ll enjoy these other recipes I’ve shared over the summer…

Copycat Frosted Peach Lemonade

Easy Chicken Marinade

Easy Mexican Street Corn Pasta Salad

Strawberry Pretzel Salad Pie

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The post Summer’s Best Recipes appeared first on 365 Days of Baking.

Though the ingredient list is long, it’s incredibly easy to make, so you can enjoy a restaurant-quality meal in the comfort of your own home. So why settle for bland dinners when you can impress your family and friends with some tasty Creole Jambalaya? Get ready to take your taste buds on a journey to the colorful streets of New Orleans with just one bite!
Be sure to serve it with a slice or two of my Corn Spoon Bread that you see in the pictures.

History of Jambalaya

Jambalaya originated in the state of Louisiana, specifically in the city of New Orleans. It is a blend of Spanish, French, and African cuisine, making it a true representation of the melting pot that is Louisiana. Jambalaya is a one-pot dish traditionally made with rice, meat, and vegetables, created to use leftover ingredients, making it a practical and economical meal for families.

Today, jambalaya is a staple in Louisiana cuisine and is enjoyed worldwide. It is a dish that has evolved over time, with each cook adding their own unique twist to the recipe.

I can’t say enough good things about this recipe. It’s so good, and this one-pot meal makes plenty to share with friends or serve for lunch the next day. Boy, just talking about it makes me want to get right back in the kitchen and get the recipe going again!

Ingredients for Jambalaya

To make jambalaya, you will need a variety of ingredients. The main ingredients are rice, meat, and vegetables. Here’s what you need to make this hearty dish:

• 2 tablespoons canola oil or olive oil
• 1 pound boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound Andouille pork sausage, chopped
• 1 tablespoon of all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 28-ounce can of stewed tomatoes
• 14.5-ounce can of diced tomatoes
• 4 cups chicken broth (or chicken stock)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons fresh flat-leaf parsley, chopped
• ¾ teaspoon Cajun spice
• 4 cups uncooked medium-grain white rice
• 3 tablespoons butter, cut into pieces
• 1 pound raw shrimp, peeled and deveined (optional)
• 1 teaspoon Old Bay seasoning

Step-by-Step Recipe

Now that you have all your ingredients, it’s time to start cooking! Here’s how to make our easy jambalaya recipe:

1. First, season your chicken with salt and pepper. In a large Dutch oven like this one, or large pot, drizzle oil and cook the chicken and sausage over medium-high heat until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
   • I cooked my chicken first, then removed it from the pot and cooked the sausage on its own. You can do the same or cook them together.
2. Place flour in the bottom of the pot, stirring constantly over medium heat until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook for at least 5 minutes.
3. Next, add the chicken broth, spices, and any remaining salt and pepper to the pot and bring it to a boil. Add the uncooked rice, chicken, and sausage and return it to a boil.
4. Dot the top with butter, cover the pot, and place in the oven. Bake for 30 minutes or until most of the liquid is absorbed. Your cook time may vary based on your ingredients.
5. Remove that fragrant jambalaya from the oven and sprinkle with Old Bay seasoning. If you’re going to add shrimp, do it now, then return the pot to the oven for an additional five minutes or until the shrimp are cooked through.

Tips for Making Perfect Jambalaya

Making jambalaya can be intimidating, but with a few tips, you can make a delicious meal every time. Here are some suggestions for making the perfect jambalaya:

• Use a heavy-bottomed pot or Dutch oven to prevent burning.
• Don’t stir the jambalaya too much while it’s cooking. This can cause the rice to become mushy.
• Use medium or long-grain white rice for the best texture.
• Use a good-quality Cajun seasoning for the best flavor.

How to Customize Your Jambalaya

One of the great things about jambalaya is that it is such a versatile dish that can be customized to your liking. Here are some ways to make it your own:

• Use a different type of sausage, or another meat, such as shrimp, crawfish, or pork. Consider skinless chicken thighs instead of breasts.
• Add other vegetables, such as okra or tomatoes.
• If you don’t like spicy food, adjust the spice level to your liking. Spice lovers can increase or add spices such as crushed red pepper flakes, cayenne pepper, hot sauce, or creole seasoning.
• Use a different type of rice, such as brown rice or basmati rice.

Serving and Storing This Spicy Creole Dish

Jambalaya is best served hot, straight from the pot. You can garnish it with chopped parsley or green onions for added flavor. It’s delicious for Mardi Gras or any time of the year!

Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stove until heated through. We LOVE eating the leftovers!!

Can you freeze Jambalaya?

Jambalaya can be frozen for up to three months. Keep frozen jambalaya in the freezer until you’re ready to defrost and reheat it.

When reheating frozen jambalaya, thaw in the fridge overnight and then reheat in a pot on the stove or the microwave until hot throughout. Alternatively, try reheating Jambalaya in a slow cooker or put the frozen jambalaya straight into a skillet.

I hope you’ll try making this delicious dinner dish. My whole family loved it, and it’s become a staple in my menu rotation. Let me know how you like it!

Weeknight Dinner Recipes

Busy weeks call for more planning when it comes to dinner ideas. It’s a good thing I have these slow cooker recipes to help next time you’re in a bind! 

• Slow Cooker Beef Chili Verde Polenta
• Slow Cooker Sloppy Joes
• Crockpot BBQ Root Beer Shredded Chicken Sandwiches
• Crockpot Pork Ragu
• Sausage Alfredo Rigatoni
• Skillet Spinach Lasagna

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Jambalaya

This Jambalaya recipe is perfect for spicing up your dinner routine. A Cajun-inspired dish packed with flavor will impress picky eaters with meats, veggies, rice, and spices cooked to perfection. You can even add some shrimp!

Course Dinners

Cuisine American

Keyword Jambalaya

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 799kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons canola oil
• 1 pound boneless skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 1 pound Andouille sausage chopped
• 1 tablespoon flour
• 1 medium onion diced
• 1 green pepper diced
• 3 cloves garlic minced
• 28 ounces stewed whole tomatoes
• 14.5 ounces diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons fresh flat leaf parsley chopped
• ¾ teaspoon Cajun spice Use more or less as preferred
• 4 cups medium grain white rice uncooked
• 3 tablespoons butter cut into small pieces
• 1 teaspoon Old Bay seasoning
• 1 pound raw shrimp peeled and deveined (OPTIONAL and not included in nutritional information)

Instructions

• Preheat oven to 350° F. Heat a large Dutch oven over medium-high heat and place the canola oil into it.
• Season chicken on both sides with some of the salt and pepper and then brown the chicken on both sides in the Dutch oven.
• Remove the chicken and set aside so that it is cool enough to handle and chop into bite-sized pieces.
• Place chopped sausage into the pot and brown. Remove and set aside with the chicken.
• Place flour in the bottom of the pot, stirring constantly until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook at least 5 minutes.
• Add broth, thyme, basil, parsley, Cajun spice, and remaining salt and pepper, and bring to a boil.
• Add rice, chicken, and sausage and return to a boil.
• Dot the top with butter, cover the pot and place in oven. Bake for 30 minutes or until most of the liquid is absorbed.
• Remove from oven, stir, add shrimp now (if desired) and sprinkle with Old Bay seasoning.
• Return pot to oven for approximately 5 minutes until shrimp are cooked through.

Nutrition

Serving: 1serving | Calories: 799kcal | Carbohydrates: 107g | Protein: 33g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1515mg | Potassium: 887mg | Fiber: 6g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 8mg

This post was originally published March 3, 2012. It has been updated in format and with pictures on August 30,2023.

The post Jambalaya appeared first on 365 Days of Baking.

I’m obsessed with this Roasted Garlic Alfredo Sauce. If left to my own devices, I would gladly eat a whole bowl of it a spoonful at a time. 

Today’s recipe is one of my all time favorite ways to enjoy the hearty cream sauce: Chicken Alfredo Stuffed Shells! Jumbo pasta shells are cooked, stuffed with THREE kinds of cheese (yes, three) and savory chicken, smothered with homemade alfredo, and baked to bubbly perfection. 

Alfredo Stuffed Shells are a definite stick-to-your-ribs comfort food kind of meal. A plate of these stuffed pasta shells is filling, hearty and cozy; like getting a warm hug from an old friend. 

It’s hard to feel down when you’re chowing down on a bowl of creamy, cheesy chicken Alfredo! 

Chicken Alfredo Stuffed Shells Ingredients 

Gather your ingredients first. Here’s what you’ll need for this chicken stuffed shells recipe. 

• Roasted garlic Alfredo sauce 
• Shredded chicken
• Jumbo shells
• Mozzarella cheese
• Parmesan cheese
• Ricotta cheese
• Egg
• Fresh parsley
• Italian seasoning 
• Salt and black pepper

I suggest picking up a rotisserie chicken from the grocery store for this recipe. It just makes life easier! Stuffed shells are also a great way to use up any leftover cooked chicken breasts or thighs you might have in the fridge. 

Can I use jarred Alfredo sauce instead?

The sauce is what makes these stuffed shells stand out from the ordinary. I promise you, if you put forth a little extra effort for the homemade roasted garlic sauce that these stuffed shells will taste restaurant quality or better! 

Of course, if you’re pinched for time and prefer an easy dinner recipe, go ahead and use your favorite jarred sauce. It’ll still taste good! 

How to Make Chicken Alfredo Pasta Bake

Make the homemade Alfredo sauce:  

Roast a head of garlic in the oven. Squeeze the cloves into a bowl and mash them with a fork. Melt butter in a sauce pan on the stove and add the garlic and heavy cream. Stir in the shredded Parmesan until the cheese is melted. Dissolve a tablespoon of flour with the remaining heavy cream. Whisk the flour mixture into the sauce until it begins to thicken.

Prepare the stuffed shells: 

Cook pasta shells in a pot of salted boiling water and cook until al dente. Drain and set aside while you make the chicken filling. 

Chicken filling: 

Crack the egg into a large mixing bowl. Lightly beat with a fork, then add shredded chicken, ricotta, and half of the mozzarella and parmesan cheeses. Stir in chopped parsley, Italian seasoning, salt and pepper. 

Assemble and bake: 

Spray a baking dish with cooking spray and preheat your oven to 400 °F. Ladle one cup of Alfredo sauce into the bottom of the dish. Evenly distribute the chicken mixture into each of the cooked pasta shells. Arrange the filled shells into the pan with the filling side facing up. Pour the remaining creamy sauce on top.

Now cover the casserole dish with tinfoil and bake for 25 minutes. Remove the foil and sprinkle the remaining cup mozzarella cheese over the shells. Bake for another 5 – 10 minutes until the cheese is melted and the top is golden brown. 

Serve hot garnished with extra chopped parsley for that fresh touch! 
See the complete list of ingredients and full recipe directions in the printable recipe card below.

What to Serve With this Chicken Alfredo Recipe

Chicken Alfredo Stuffed Shells are hearty enough to serve as a full meal all on their own! 

Add a little balance to the dinner table by serving them with a side of mixed greens tossed with homemade Italian dressing. This strawberry spinach salad is another light side salad that contrasts the rich, creamy quality of the Alfredo sauce, too. 

You’re bound to have a little extra Alfredo sauce left on your plate at the end of the meal. Soak up every drop with a slice of freshly baked Italian bread or these sticks of garlic bread.

Make sure to leave some room for dessert! Strawberries Lenox shortcake is sweet and satisfying, yet light and refreshing — just what you need to finish your meal.

Can stuffed shells be prepared ahead of time?

Stuffed shells are a popular choice for prepping ahead of time. You can make the sauce and the chicken mixture ahead of time then keep them stored in the fridge until you’re ready to cook, stuff and bake the pasta shells. 

Stored in the fridge, the Alfredo sauce keeps well for several days. I recommend using the chicken mixture within a day of assembly, on account of the raw egg. 

How to store baked stuffed shells with Alfredo?

Leftover Chicken Alfredo Stuffed Shells should be kept tightly covered in the refrigerator. To keep the leftovers at their best, transfer the shells to an airtight container with a lid. Keep chilled and enjoy reheated within 3 -5 days.

Can I freeze Chicken Alfredo Shells?

I don’t recommend freezing shells with Alfredo sauce. To me, the texture and flavor tastes “off” after freezing and thawing due to the heavy cream and cheese, so I wouldn’t suggest it. 
BUT, you can freeze the individual unbaked shells by placing them on a cookie sheet and putting them in the freezer for about 30 minutes. Then put them in a large freezer bag and they’ll keep for up to 3 months. Thaw them overnight in the refrigerator before adding the Alfredo sauce to the casserole dish with the shells and baking. You’ll also want to cook them an additional 10 minutes covered with foil as they won’t be room temperature.

More Easy Pasta Recipes

We all love a good baked pasta dish around here! 

Today’s shells are made with a creamy white sauce. If you’re looking for a version with a red tomato sauce, try my classic Baked Stuffed Shells! These Pepperoni Pizza Stuffed Shells and Spinach and Ricotta Stuffed Shells are more variations my readers rave over. AND, if you don’t like shells stuffed with ricotta, make my Easy Stuffed Shells with Cottage Cheese.

We love the combination of juicy chicken and shredded cheese in today’s recipe. You’re guaranteed to enjoy this Chicken Parmesan Spinach Pasta Bake just as much. It’s even easier to make than this stuffed shells dinner! This Baked Spaghetti is another unbelievably easy twist on a familiar favorite. 

Need a good appetizer idea? I’ve made this Breaded Baked Ravioli numerous times now and we can’t get enough. The baked ravioli taste every bit as crispy as the restaurant versions, but without all the grease. 

Love this creamy pasta sauce as much as I do? Use it to make this Fettuccine Alfredo. It’s a quick dinner the entire family will enjoy and perfect for those busy weeknights. 

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This Chicken Alfredo Stuffed Shells recipe brings together the sumptuousness of Chicken Alfredo with the convenience of a pasta bake! An easy recipe made with rotisserie chicken and homemade Alfredo is the perfect comfort food. 

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Chicken Alfredo Stuffed Shells

These Chicken Alfredo Stuffed Shells are impossible to resist! This stuffed shells recipe combines the richness of a creamy Alfredo sauce with succulent shredded chicken and jumbo pasta shells. Baked with tangy ricotta cheese, a garlicky sauce, and plenty of Parmesan, this chicken dinner will become a regular on your meal plan.

Course Dinners

Cuisine Italian

Keyword Chicken Alfredo Stuffed Shells

Prep Time 25 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 837kcal

Author Lynne Feifer

Ingredients

Roasted Garlic

• 1 head garlic
• 2 teaspoons olive oil

Stuffed Shells

• 20 jumbo pasta shells
• 3 cups shredded chicken I use a rotisserie chicken
• 2 cups shredded mozzarella cheese divided
• 1 cup grated Parmesan cheese divided
• ¾ cup Ricotta cheese
• 1 large egg
• 2 tablespoons chopped fresh flat leaf parsley plus additional for garnish, or 2 teaspoons dried parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Roasted Garlic Alfredo Sauce

• 1 head roasted garlic mashed (from above)
• 4 tablespoons unsalted butter
• 16 ounces heavy cream divided – 1 3/4 for sauce and remaining 1/4 cup for thickener.
• 1 ¼ cup Parmesan cheese freshly grated
• salt to taste
• ½ teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• ¼ cup heavy cream the remainder of the 16 ounces

Instructions

Roast Garlic

• Preheat the oven to 400 °F. To roast a whole head of garlic, peel off the outer skin, leaving the skin on the individual cloves. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves. Place the head of garlic on a square piece of tinfoil and drizzle with olive oil. With clean fingers, massage the two teaspoons of olive oil into the tops of the garlic cloves. Wrap aluminum foil around the whole head of garlic so that it is completely encased. Place wrapped garlic on a baking sheet, and bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled. Use when ready to make sauce.

Stuffed Shells

• After roasting the garlic, lower the oven temperature to 375°F. Prepare a 9 x 13-inch baking dish by spraying it with cooking spray.
• Bring a large pot of salted water to a boil over medium-high heat. Add the pasta shells, and boil to al dente about 9-11 minutes. Allow to cool while preparing the filling and sauce.

Chicken Filling

• In a large bowl, lightly beat the egg with a fork. Add the shredded chicken, ricotta, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, parsley, salt, pepper, and Italian seasoning. Mix completely. Set aside while you make the sauce.

Roasted Garlic Alfredo Sauce

• Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.
• In a small saucepan, on low to medium heat, melt the butter. Add 1 3/4 cups heavy cream and the mashed roasted garlic, and heat to very warm, but DO NOT boil.
• Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
• To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.

Assembly

• Place one cup of the Alfredo sauce into the prepared baking dish and spread so that it coats the entire bottom.
• Fill each shell with some of the chicken mixture and place into the pan with the filling facing up. Pour the remaining sauce over all of the shells.
• Cover with foil and bake for 25 minutes. Remove foil and sprinkle the remaining 1 cup of mozzarella and 1/2 cup Parmesan over the top. Bake for an additional 5-10 minutes or until cheese has melted. Garnish with additional parsley.

Notes

• This recipe is restaurant quality when you make the Roasted Garlic Alfredo Sauce from scratch, but if you’d like to save time, then by all means use a jarred sauce. 
• Nutritional Information has been calculated with one serving being about 3 ½ shells per person.

Nutrition

Serving: 1serving | Calories: 837kcal | Carbohydrates: 15g | Protein: 46g | Fat: 66g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 268mg | Sodium: 1183mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2362IU | Vitamin C: 5mg | Calcium: 764mg | Iron: 2mg

The post Chicken Alfredo Stuffed Shells appeared first on 365 Days of Baking.

You can make this entire meal in one skillet. It’s even faster than my Roasted Chicken and Vegetables recipe and full of amazing cheesy, garlicky flavor! 

There’s something magical about gnocchi — those soft, pillowy dumplings that are potatoes and pasta all in one. You can enjoy them on their own, but gnocchi also make a fantastic meal starter. For this skillet gnocchi recipe, I took inspiration from one of my other favorite Italian dishes: chicken parmesan! 

Chicken Parmesan Gnocchi starts with a bag of uncooked gnocchi. Combined with a hearty tomato sauce, tender chicken and a crispy panko parmesan topping, it’s a full Italian feast that’s ready in only 30 minutes.

And since everything bakes together in the same skillet, you won’t have to spend your evening scrubbing piles of pots and pans either. Take your time and savor your fresh-from-the-oven cheesy parmesan gnocchi. I know you’ll agree — every bite is even better than the last! 

What do ingredients do I need for chicken parmesan recipe with gnocchi?

Like a lot of my quick and easy weeknight dinners, this recipe uses a combination of store bought prepared items supplemented by fresh ingredients. Here’s the complete list of everything you’ll need to make the chicken parmesan dish at home: 

• Extra-Virgin Olive oil
• Garlic cloves – freshly peeled and minced is best, but you can use garlic powder!
• Onion 
• Cooked chicken – I shred a rotisserie chicken from the grocery store to save time. 
• Potato gnocchi – Use fresh or thawed from frozen, not dried. 
• Italian seasoning
• Salt and pepper 
• Pasta sauce – store bought marinara sauce or homemade.
• Mozzarella cheese
• Panko bread crumbs 
• Parmesan cheese
• Butter
• Fresh basil leaves

Once you’ve gathered up your ingredients, it’s time to get cooking! 

How to Make Parmesan Chicken Gnocchi

Put down your fancy kitchen gadgets. Making this gnocchi recipe is as simple and straightforward as it gets. 

First, slide an oven rack into the top third of your oven. Preheat your broiler while you prepare the chicken and gnocchi. 

Warm an oven safe skillet over medium heat, then drizzle in a tablespoon of olive oil. 

Add minced garlic and diced onion, and sauté them in the oil for around 2-3 minutes until they turn translucent. After that, add your package of gnocchi and stir after 2 minutes, cooking for a total of about 3 – 4 minutes. Then, it’s time to add the shredded chicken, pasta sauce, 1 teaspoon of the Italian seasoning, salt, and pepper. 

Stir everything together and mix well before reducing the heat, covering the skillet and cooking for 5 minutes. Meanwhile, combine your bread crumbs, Parmesan cheese, and remaining Italian seasoning with melted butter in a mixing bowl. Once the chicken gnocchi skillet is ready, sprinkle the top of the dish with shredded mozzarella and the breadcrumb mixture. 

Put the large skillet into the heated oven to broil until the cheese melts and the bread crumbs are golden brown. This can take anywhere between 5 to 7 minutes. 

Let your Chicken Parmesan Gnocchi cool for a couple of minutes, then serve hot with a garnish of fresh basil leaves. You can even add a sprinkle of red pepper flakes if you want to spice it up a bit.

Get ready to receive tons of compliments from your family and dinner guests for this meal; it’s a surefire crowd pleaser! 
*See the full recipe in the recipe card below!

How do I cook the shredded chicken? 

Most of the time, I just use one of the ready made rotisserie chickens from my local grocery store. They’re such an easy way to get an easy and delicious dinner on the table like this Chicken Spaghetti Recipe.

Or, if you’d prefer, you can also cook chicken breasts or thighs from scratch to use in this gnocchi recipe. 
Any way you usually cook chicken will work beautifully. The quickest way is to pan-fry your chicken breasts on the stove with a little bit of olive oil. Alternatively, you can boil the chicken or cook it in your slow cooker for a few hours. Shred the cooked chicken with a couple of forks and add it to the parmesan gnocchi recipe as directed. 

Food safety reminder: Always make sure the inside of your chicken reaches an internal temperature of 165 ° F! 

Serving Suggestions

Wondering what to serve with chicken parmesan? Since this is a cheesy, hearty main course, I like to serve it with something fresh and green. Toss your favorite salad greens with my Homemade Italian Dressing for an instant healthy side dish.

Of course, every Italian dinner needs bread, too. This Easy Homemade Italian Bread is a great recipe from my grandmother and has been in my family forever. I never get tired of the way my house smells when I have a loaf of bread baking in the oven. For something less traditional but every bit as mouthwatering, these copycat Olive Garden Breadsticks are perfection. 

Every good meal needs a great dessert. You can make these 3 Ingredient Peanut Butter Cookies in just 13 minutes! Or whip up a bowl full of my comforting, creamy Homemade Banana Pudding to serve as a sweet finish to your dinner. 

More Uses for Rotisserie Chicken 

I’d love to shout out a big old THANK YOU to whoever decided every grocery store should carry rotisserie chicken. Being able to grab a fully cooked, roasted chicken on your way home from work or school is a game changer when you’re looking to make easy meals.

This Chicken Parmesan Gnocchi is just one of hundreds of ways to use rotisserie chicken in recipes. Toss it into a Chicken Caesar Salad for a quick lunch or light dinner. Greek Quinoa Chicken Salad is another tasty salad recipe that’s unbelievably easy to make! 

Craving a comforting, stick-to-your ribs kind of dinner? You can’t go wrong with Chicken Noodle Casserole or a steaming pot of Homemade Chicken Noodle Soup. I’m getting hungry just writing about it! 

Make an ordinary weeknight dinner more fun by serving a platter of Loaded BBQ Chicken Nachos to share. Just like this gnocchi recipe, you can make the nachos with a rotisserie chicken or cooked leftover chicken you need to use. 

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Chicken Parmesan Gnocchi is about to become a new family favorite dinner and is the definition of comfort food!
Ready in just 30 minutes, this delicious chicken skillet recipe delivers cheesy, garlicky Italian flavor with pillow-soft gnocchi and a crispy breadcrumb topping. 

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Chicken Parmesan Gnocchi

Chicken Parmesan Gnocchi is an easy skillet recipe with Italian flair that's ready in just 30 minutes! Made with shredded chicken, mozzarella and a crispy breadcrumb topping, this recipe offers a delicious twist on classic gnocchi.

Course Dinners

Cuisine American

Keyword Chicken Parmesan Gnocchi

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 665kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic minced
• ½ cup minced onion 1 small onion is fine
• 3 cups shredded cooked chicken I used a rotisserie chicken
• 17.6 ounces gnocchi not dried
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 24 ounces pasta sauce
• 1 cup shredded mozzarella cheese

Panko Topping

• 2 tablespoons butter
• ¾ cup panko bread crumbs
• ¼ cup Parmesan cheese
• ½ teaspoon Italian seasoning
• 2 tablespoons freshly chopped basil

Instructions

• Place an oven rack in the upper third of your oven, and preheat the broiler on low.
• Put the tablespoon of olive oil into a large oven-proof skillet that has been warmed over medium heat. Sauté garlic and onion for about 3 minutes until translucent. Add gnocchi and stir after 2 minutes, cooking for a total of about 3 – 4 minutes.
• Add chicken, pasta sauce, the 1 teaspoon of Italian seasoning, salt, and pepper, and mix well. Reduce heat to medium low. Cover and cook for 5 minutes.
• In a medium microwavable bowl, melt the butter. Add the bread crumbs, Parmesan cheese, and Italian seasoning and mix until completely combined.
• Remove cover from the oven-proof skillet, and sprinkle the mozzarella cheese over the top of the skillet. Evenly distribute the panko crumb topping.
• Place into oven and broil for about 5-7 minutes or until cheese has melted and bread crumbs are golden.

Nutrition

Serving: 1serving | Calories: 665kcal | Carbohydrates: 65g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 2003mg | Potassium: 846mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1259IU | Vitamin C: 14mg | Calcium: 321mg | Iron: 9mg

The post Chicken Parmesan Gnocchi appeared first on 365 Days of Baking.

Are you feeling like you’re being pulled in fifty different directions between work, your spouse, the kids, extended family, friends, and various activities? And where in all of that is the time for Y-O-U??

I know that when you’re in “kid mode” there will be all sorts of things going on – sporting events, appointments, etc., and there are going to be crazy nights. That’s when meals like this made with Success® Rice come in handy. I don’t have to measure it, it’s ready in just 10 minutes and cooks perfectly every time.

Plus, there’s a little bit of everything in this meal– chicken for protein, plenty of veggies for fiber and color, and rice to help stretch everything and fill you up. The whole family will love the delicious flavor of this easy recipe!

A Beginner’s Guide to Curry

If you don’t have a lot of experience eating the wonderful flavors of Indian food, this Curried Rice recipe is a good recipe for your first time! Compared to many curries, the sauce in this recipe is very mild.

But what is curry? Curries contain a mix of spices used as a base for a curry sauce. Most curries contain turmeric, which gives it that distinctive yellow color. You might find a blend of spices like cumin, ground coriander, mustard seed, fennel, black pepper, cardamom, and more.

Spicy curries have peppers in them. You might find red peppers, cayenne pepper, or other hot peppers.

Curry sauce combines milk, water, broth, or cream with the above spices, served over all different kinds of proteins such as chicken or fish and with a carb like rice or naan bread.

Ingredients Needed

Curried Rice with Chicken and Vegetables is a (mostly) one-pot dinner using a handful of ingredients. Here’s what you’ll need:

• Boil-in-a-bag rice (I used Success® Rice White Rice)
  You can also use 6 cups of cooked rice, your choice
• Boneless skinless chicken breasts, cut into bite-sized pieces
• Chopped broccoli
• Carrots
• One medium yellow onion, minced
• 1 clove garlic, minced
• Olive oil
• Chicken broth
• Sesame Oil
• Curry powder
• Turmeric
• Salt
• Ground black pepper

How to make Curried Rice with Chicken and Vegetables

1. Cook the boil-in-a-bag rice according to the package directions.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place the onion and garlic into the skillet and cook until the onion is translucent about 3-5 minutes.
3. Add the chicken to the pan and cook for 7-10 minutes until cooked thoroughly. Place the contents of the skillet in a bowl.
4. Heat the remaining tablespoon of olive oil in the skillet. Add the broccoli, carrots, and chicken broth then cook and stir for three minutes.
5. Add the chicken, cooked rice, turmeric, curry powder, sesame oil, salt and pepper to the skillet and mix thoroughly. Remove the skillet from heat, cover, and let sit for 3-5 minutes before serving.

Can I use different rice in this recipe?

Of course, you can use your favorite rice in this recipe. Jasmine rice will work, as will long-grain rice. I just like using the boil-in-a-bag rice because When I use it, there’s no rice sticking to the sides of my pan that I have to clean up. I like that. A LOT.

It’s also gluten-free, comes in different varieties, and has various sizes to feed your family however big or small they may be.

However, I recommend against using brown rice. It drastically increases the cooking time. If you want a healthier substitution, try using quinoa instead.

Can I use red curry paste in this recipe instead of curry powder?

Brown or yellow curry powder is not made with fresh chilies so it is much milder than curry paste. Feel free to use it, but know it will be much spicier! You should be able to find either one in your local grocery stores.
If you’re going to use curry paste, the rule of thumb is 1 tablespoon to curry paste for 1 teaspoon of curry powder, so you would need 1 ½ tablespoons of curry paste for this recipe. If you prefer it to be milder, use 1 tablespoon. You can always add more if you want it to have more of a kick, but once you add too much, you can’t go back.

Other substitutions and changes

• You can add more spices! As I said, this is a mild curry recipe. Add some fresh ginger, cumin, or your favorite spices to bring it up a level!
• Feel free to mix in your favorite fresh vegetables! I also like diced cucumber and tomato with curry. Top it with green onions or a diced red bell pepper!
• Make this vegetarian by substituting vegetable broth and swap chicken for a protein like chickpeas or tofu.
• Add a tablespoon or two of sour cream or Greek yogurt at the end to make everything a little creamy.

How to store leftover Curried Rice dinner

This recipe is perfect for lunch the next day or for a week of meal prep! Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a little bit of oil and a bit of water to rehydrate the rice.

Can I freeze Curried Rice with Chicken and Vegetables?

This recipe can be frozen if that is done on the same day you make it. Rice grows bacteria that are killed when cooked, but those bacteria can regrow. Let it cool to room temperature, transfer it to a freezer-safe bag or dish, then freeze it right away.

Favorite Rice Dishes

There are so many great ways to use up leftover rice (or just enjoy fresh rice). Try one of these easy recipes:

• Coconut Rice– this creamy rice is the perfect base for so many things!
• Easy Chicken Fried Rice– it might be better than takeout!
• Cheesy Chicken Broccoli Rice Casserole– this deliciously cheesy dinner is a family favorite!
• Copycat Chipotle Cilantro Lime Rice– I love this with some Sweet Pork or Chicken!
• Jambalaya– those Southern flavors hit the spot!

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Curried Rice with Chicken and Vegetables

This Curried Rice with Chicken and Vegetables is a hearty, healthy, and tasty meal that takes the guesswork out of what to make for dinner when you're too tired or too busy to prepare something.

Course Dinners

Cuisine American

Keyword Curried Rice with Chicken and Vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 361kcal

Author Lynne Feifer

Ingredients

• 2 bags from a 14 ounce box of Success® Rice White Rice cooked according to package directions. Alternatively, you can use 6 cups cooked rice.
• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts cut into 1-inch bite-size pieces
• 2 cups chopped broccoli
• 2 medium carrots peeled and sliced
• 1 medium onion minced
• 2 cloves garlic minced
• ¼ cup chicken broth
• 1 ½ teaspoons sesame oil
• 1 ½ teaspoons curry powder
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• Cook the two bags of Success® Rice according to package directions, or use 6 cups cooked rice.
• In a large skillet over medium-high heat, add 1 tablespoon of the olive oil. Place the onion and garlic into the skillet and cook until translucent, about 3 – 5 minutes.
• Add the chicken to the pan, and cook for 7-10 minutes until thoroughly cooked.
• Place contents into a bowl.
• Heat the remaining tablespoon of olive oil in the skillet. Add the broccoli and carrots, and chicken broth. Cook and stir for 3 minutes.
• Add the chicken, rice, sesame oil, turmeric and curry, salt and pepper to the skillet and mix thoroughly.
• Remove from heat, cover and let sit for 3-5 minutes before serving.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 10g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 740mg | Potassium: 521mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5405IU | Vitamin C: 46mg | Calcium: 50mg | Iron: 1mg

This post was originally published 10/2/14. It has been updated in format and with pictures on 3/15/23.

This post was sponsored by Success® Rice!

The post Curried Rice with Chicken and Vegetables appeared first on 365 Days of Baking.

You don’t need a zillion ingredients to make a satisfying salad. The dressing is the star of the show in this easy Caesar Salad with chicken recipe.

The creamy Caesar dressing has a bright tang of fresh lemon juice, balanced by salty Parmesan and a bit of brininess. It’s all you need to transform a simple bowl of romaine lettuce into a restaurant quality side dish.

Add some cheese, chicken, croutons, and fresh cracked pepper and you have a complete meal!

You’ll love this Caesar salad with or without chicken anytime of year. It’s a great option for spring and summer when I’m craving all things light, crisp and refreshing. Since it’s made with mayonnaise instead of raw eggs, you can safely make the dressing at home without any special equipment or cooking skills!

Now that I know how to make Caesar salad dressing from scratch, this recipe is going to be eaten on a regular basis since I’ve recently added it to my salad rotation, along with my Strawberry Spinach Salad and Couscous Chicken Salad.

What is homemade Caesar dressing made of?

Caesar salad dressing is typically made with a combination of beaten egg yolks and oil as a base, with capers, anchovies, garlic and other ingredients added for its signature flavor.

My Caesar dressing recipe uses these ingredients:

• Mayonnaise – Replaces the raw eggs used in many recipes, eliminating the risks associated with raw egg consumption.
• Garlic cloves- Use fresh peeled cloves for best flavor.
• Capers – Use the jarred ones, drained from the brine.
• Lemon juice – For fresh, bright acidity.
• Worcestershire sauce – A tangy, smoky lightly sweet sauce that adds robust flavor to the dressing.
• Dijon mustard – For a zippy kick.
• Parmesan cheese – Grated fresh for best flavor.
• Anchovy fillets – You’ll need the oil they come packed in, too.
• Sea Salt and black pepper

What other ingredients do I need to make Caesar salad?

Once you have your salad dressing ingredients blended and combined, you’re ready to add it to bowls of fresh romaine lettuce leaves. Add a few croutons, a sprinkle of extra freshly grated parmesan and more salt and pepper to taste.

For an extra pretty presentation, use a cheese slicer to grate your fresh parmesan into curls!

To turn this into a meal, I also added some bite sized pieces of cooked chicken to the salad.

Wondering what kind of chicken is best in Caesar salad?

It’s really up to you! I love to just cook a couple of boneless chicken breasts seasoned with a little salt and pepper on the grill top. Slice the chicken into bite-size pieces and add it to the Caesar salad while it’s still warm for a heavenly combination.

This Lemon Herb Roasted Chicken is a tasty chicken for Caesar salad as well. Make a whole chicken for dinner one night, then enjoy the leftovers meat in a Caesar salad for lunch the next day.

If I’m being honest, most of the time I’m lazy when it comes to cooking chicken for my salad. Or else too strapped for time! On those days, I grab a rotisserie chicken from the grocery store. Slice off the meat, toss with lettuce and Caesar dressing, sprinkle some fresh cracked pepper, and serve.

You gotta love those recipe hacks that help you get dinner on the table FAST! I use rotisserie chickens for all kinds of dishes, like Chicken Tostadas and this Chicken Fried Rice.

Croutons for Caesar Salad

For today’s salad recipe, I went a little above and beyond. I whipped up some homemade croutons to give my grilled chicken Caesar salad that gourmet restaurant quality.

To make the croutons, start with cubes of baguette (aka the long, skinny French bread loves).

Toss the cubes in a bowl with olive oil and the oil from your anchovies. Fry the bread on the stove top until brown and crisp on all sides.

I know some of you will ask if you can just use store bought croutons in stead. YES! You can! But if you have a chance, definitely try this method for making stovetop croutons, at least once. They’re so easy and the taste is well worth it!

Can I use anchovy paste instead of filets?

Yes, anchovy paste makes a great substitute for the tinned filets. Use two Teaspoons of anchovy paste, and add 2 teaspoons of additional olive oil to the bowl for the coating the croutons.

How long does Caesar dressing stay good?

Homemade Caesar salad dressing can be stored in the refrigerator in an airtight container for up to one week. So feel free to make extra dressing up to a few days in advance, if needed!

More Salad Recipes

There’s no question: homemade dressing is almost always better than store bought.

We all really love the cream heartiness of this Caesar dressing. For those of you who love creamy dressings with some character, my Gorgonzola (Blue Cheese) Dressing makes another great salad topping

If you’re looking for a salad dressing without mayonnaise or cheese, I have a Homemade Italian Dressing recipe you’ll love. It tastes great on all kinds of salad greens, from spring mix to spinach.

Need a few more salad recipes to add to your menu rotation? Here are a few more easy, flavorful salads my readers love!

• Miso Chicken Salad
• Ranch BLT Pasta Salad
• Chicken Taco Salad
• Pesto Chicken Pasta Salad
• Tropical Quinoa Salad
• Tex-Mex Pasta Salad
• Cranberry Apple Chicken Salad
• Easy Three Bean Salad
• Avocado Tuna Salad

Make a delicious salad the whole family will enjoy with this classic Caesar Salad. Adding chicken slices to your favorite salad with this tangy dressing will make a great lunch or easy weeknight meal.

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Chicken Caesar Salad

Fresh romaine leaves are tossed in creamy, tangy dressing, homemade croutons and fresh Parmesan in this easy version of a classic Caesar Salad! Serve it with slices of cooked chicken and make it a meal.

Course Salad

Cuisine American

Keyword chicken caesar salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 855kcal

Author Lynne Feifer

Ingredients

For the dressing:

• 1 cup mayonnaise Hellman's or Best Foods recommended
• 2 cloves garlic peeled
• 2 teaspoons capers
• 1 teaspoon kosher salt
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice juice from about one lemon
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 4 anchovy filets oil reserved

For the croutons:

• ½ baguette loaf cut into 1-inch cubes
• 2 teaspoons anchovy oil reserved from the tinned anchovies
• 4 tablespoons olive oil divided

For serving

• 1 head romaine lettuce washed and dried
• ¼ cup grated Parmesan cheese
• fresh cracked pepper
• 1 pound cooked chicken breast, diced can also use a rotisserie chicken

Instructions

Croutons Instructions

• In a large bowl, toss cubes of bread with the 2 teaspoons of anchovy oil and 2 tablespoons of the olive oil.
• In a heavy bottomed skillet, heat the remaining 2 tablespoons of olive oil on low-medium heat. Add the bread. Fry on low until nicely browned on all sides.

  Remove from heat and set aside.

Dressing Instructions

• In the bowl of a food processor, combine mayonnaise, garlic, capers, salt, 2 tablespoons parmesan cheese, lemon juice, Worcestershire sauce, Dijon, and anchovy fillets. Pulse until smooth in texture and transfer to a jar. Keep chilled until ready to use.

Salad Assembly

• Tear or cut romaine lettuce into bite sized pieces. Place in a large salad bowl.
• To the salad bowl, add half the dressing, the croutons and the remaining Parmesan cheese. Add freshly ground pepper to taste.

  Serve immediately with cooked chicken, if desired.

Notes

• A fun alternative is to shave your parmesan cheese with a cheese slicer to get nice curls of cheese for a pretty presentation.
• For optimal crunch, the croutons are best consumed within half an hour of tossing salad. Once the dressing comes into contact with them, they get soggy. 
• It’s best to keep salad leaves refrigerated until ready to use, as a nice cold leaf provides a great texture with the dressing.

Nutrition

Serving: 1serving | Calories: 855kcal | Carbohydrates: 23g | Protein: 45g | Fat: 64g | Saturated Fat: 11g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 1575mg | Potassium: 815mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13775IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 5mg

The post Chicken Caesar Salad appeared first on 365 Days of Baking.

If you’ve been following me for a while, then you know that I have an absolute love of not only food, but the farmers who provide us with it.

I am proud to be partnering with Best Food Facts and the United Soybean Board to bring you this post. As always, all opinions are 100% my own.

I mean, face it, without our incredible farmers and their families, there would be no food!
The hours they put in, their work ethic, and because they absolutely love and have a passion for what they do, truly makes them some of THE greatest people you’ll ever meet.

I, along with some fellow bloggers, had the opportunity at the end of June to go to Iowa. There we learned about soy from experts, visited a soy farm, and were able to talk to farmers about their practices and sustainability. We also visited the World Prize Food Hall of Laureates and cooked with soy in different forms (keep reading and you’ll see what we made!). Needless to say we were able to eat it all, too!

Struthers Farm

Dave Struthers and his family have a farm in Collins, Iowa. They split their 1,100 acres between growing soy and corn, and the entire farm is manned by only 3 employees!
There are 33 cows and 5,500 pigs which they raise annually and are able to use the manure for fertilizer.
Did you know that 1 tablespoon of soil can have over 1 million microbes in it.

Soy planted in the beginning of June will be harvested mid-October, and there’s always a big concern about planting soybeans too early as a frost will kill the crop off. We all know how unpredictable Mother Nature can be, so it’s something they must really be aware of every year.

A cover crop of rye is planted in between the plantings of other crops partly for erosion, to improve soil health, and to prevent weeds. After that cover crop is harvested, he uses the rest of the plant for pig bedding.

At a dinner we attended on our last night in Iowa, I was able to talk more about soy with farmer Ethan Crow. He told me that “from a production standpoint, soy is a very hardy plant and can be grown in adverse conditions. When a cover crop is planted before the soy, it promotes sustainability.”

World Prize Food Hall of Laureates

While we were in Iowa, we were given a tour of the Home of the World Food Prize Foundation. It’s the Nobel Prize of the food world and is so very interesting. 

There is a hall dedicated to the past laureates, as well as a beautiful mural on the food and cultural history of Des Moines.

As you enter the rotunda, and look up, you’ll see a beautiful dome with 7500 pieces of stained glass. The four corners in the rotunda are each dedicated to the 4 grain crops that feed civilization:
Wheat
Corn
Soy
Rice

In each corner you’ll see the name of the grain in a different language, and a sculpture depicting it from root to fully grown plant.
It’s all so very fascinating to see.
If you’re interested in food and agriculture, I highly recommend it putting it on your list of things to see in Des Moines, Iowa!

Information about Soy

Did you know that most vegetable oil is really soybean oil? You’ll see when looking at the ingredient label that soybean oil will be listed as the sole or primary ingredient.
Eating about 1 ½ tablespoons daily of soybean oil may reduce your risk of coronary heart disease, and it may also reduce your blood pressure!

Soybeans are a heart-healthy plant protein that is high in fiber, folate, and phosphorus.
If you are following a specific diet and in need of protein, soy is a good option because it is a high quality protein.
It is a complete protein which is essential for our bodies because we don’t produce it.

There is a lot of concern about soy “because of the concern of allergenicity, in reality only some of the products have a minimal effect on a small percentage of the population“, says Dr. Andreas Altemueller, a contractor to the United Soybean Board. “…There needs to be a better understanding of
the benefits that are inherent in soy (such as high quality protein and universally applicable oil – both of which have a FDA approved health claim).”

Soy Isoflavones for Women –

May alleviate your hot flashes – who wouldn’t be happy with that?!
May decrease your risk of breast cancer and other hormone dependent cancers.
It may also decrease your fatigue is you are a breast cancer survivor.

Soy Isoflavones and Protein for Men –

Studies have found that there is no effect of soy on estrogen levels.
It is possible that soy foods or foods containing soy may reduce the risk of developing prostate cancer.
When practicing resistance exercise training, an increase in strength and lean tissue was found to that similar to whey supplementation.

Soy for Children –

Looking for a plant-based dairy option for your child? Fortified soymilk can be it!
Soy infant formula is a great alternative to human milk.
Foods with soy or soy foods provide a high-quality protein allowing you to rest easy knowing that your child’s growth and development are supported.

As previously stated for women, it may reduce their risk of breast cancer. You can also find more great information on soy on these websites:

• The Soy Connection
• The Soy Nutrition Institute
• Best Food Facts

Chicken Recipe

Now onto the recipe.
If you haven’t tried cooking or baking with soy, I highly recommend it! Not only is it a good source of protein, but it’s delicious in many forms.

Looking for an easy and delicious appetizer?
This Garlic Edamame rivals what you’ll find in your favorite Asian restaurant, and it’s SO easy, too!

Love guacamole? Me, too!
That’s why I made this recipe with edamame.
It’s easy, flavorful and fun for potlucks and game day.

What is Miso?

Miso is fermented soy paste with such an umami richness that it will absolutely wow your taste buds.
It can be used in a variety of recipes such as the very popular miso soup, with chicken, fish, and so much more!
It is extremely popular in Japanese cooking.
There are three types and this easy recipe uses the white miso which is the mildest and sweetest.

Combined with the fresh ginger in this chicken recipe, you’ll love the flavor, and it might just become a new favorite recipe.

Soy Recipes

• Sweet and Sour Pork Stir-Fry (at top in picture above)
• Air Fryer Bang Bang Tofu (pictured in the middle, above)
• Chinese Chickenless Lunchbox Salad (in the bottom of the picture above)
• Soy-Ginger Marinated Grilled Swordfish
• Vegetarian Chili Recipe
• Vegetarian Dumplings
• Soy Glazed Shishito Peppers
• Instant Pot Pad Thai

As I have in the past, I strongly encourage you to join your local CSA (Community Supported Agriculture) to support your local farmers, AND you’ll be receiving shares in fresh produce and other items those farmers provide.

Also, farmers LOVE to tell their story and will happily explain their practices, what they do, and why they do it. You would be fascinated by all that they do and what it takes for them to provide food both for their family and us as consumers.
They work hard to make their farms sustainable and to use the best practices they can to improve their farms, farming practices, and work their hardest to be good stewards for both their communities and the land around them.
Let’s face it, they want to provide the best products they can for us because they’re also feeding their own families with the food they grow and the livestock they raise. Plus, they live where they spray fertilizers and pesticides, so you can be sure that they are super conscious and concerned for the health of those they love, too.

If you know one, PLEASE give them a hug for me. They are truly incredible people and less than 2% of the population are farmers. They deserve ALL the love and appreciation that they can be showered with.

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Miso Chicken Salad

Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

Course Lunches, Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 470kcal

Author Lynne Feifer

Equipment

• 1 Large Mixing Bowl
• silicone spatula

Ingredients

• 3 cups cooked shredded chicken
• ⅔ cup mayonnaise
• ¼ cup miso
• 1 teaspoon freshly grated ginger
• 2 celery stalks diced
• ⅓ cup chopped red onion
• ½ teaspoon paprika
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Instructions

• Place all ingredients into the mixing bowl and stir well to combine.
• Serve on bread or on top of lettuce.

Nutrition

Serving: 1person | Calories: 470kcal | Carbohydrates: 6g | Protein: 29g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1105mg | Potassium: 317mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

The post Miso Chicken Salad appeared first on 365 Days of Baking.

Your favorite takeout place is about to see a lot less of you. Sorry, not sorry. 😉

This Chicken Fried Rice is every bit as delicious as the restaurant version. It’s the perfect use for leftover rice and shredded chicken, and takes just minutes to prepare.

SAVE THIS EASY FRIED RICE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I love all kinds of Asian and Asian American dishes. We never order Chinese food without adding a pint or two of fried rice to the menu. Chicken fried rice is my favorite because you can eat it as a side dish or a main course.

Last week I had a craving for the savory, salty rice with chicken and decided to try making it at home. It’s even easier to make than I expected and my whole family loved it, giving it a 5 star rating.

One of the things I love about fried rice is that it’s so versatile, and you can make it so many different ways. Like shrimp? You can make this Shrimp and Chicken Fried Rice.

Besides the great taste, you’ll love this easy recipe because it makes A LOT!!
It will serve a family of four for dinner and you’ll have plenty of leftovers for lunch the following day.

What do I need?

Here are the basic ingredients you need for this chicken fried rice recipe.

• Leftover refrigerated white rice – Day old rice is best. The drier the better when it comes to making fried rice, and you want cold rice as well!
• Cooked chicken – Use leftover chicken, some boneless skinless chicken breasts, boneless skinless chicken thighs or grab a rotisserie chicken from the grocery store!
• Beaten Eggs
• Butter
• Onion
• Garlic
• Peas and carrots – I use the frozen mix and thaw it first. You can also use fresh carrots if you’d like, just take a couple medium sized ones and dice them into small pieces, and use a cup of thawed frozen peas.
• Soy sauce – Low sodium is best.
• Oyster sauce
• Pineapple tidbits – MY secret ingredient! – Canned, with the juices drained.
• Toasted sesame oil
• Green onions
• Salt and black pepper

How To Make Chicken Fried Rice

1. Scramble the eggs.

Beat the eggs together in a mixing bowl. Melt two tablespoons of butter in a skillet. Add the eggs and scramble until fully cooked. Take the eggs out of the skillet and set them aside.

2. Stir fry the vegetables.

Melt some more butter in the pan. Now add the diced white onions, peas and carrots and cook them for about 4 minutes, or until the onion is transluscent.

3. Fry rice.

Now it’s time to add your rice to the skillet. Pour the soy sauce and oyster sauce in now, too. Make sure everything gets fully combined then STOP stirring. It’s one of THE most important things you must do in this easy recipe because it makes all the difference.

You heard me. The number one mistake people make with fried rice is stirring too much. The rice needs to sit still over the heat for a minute or so it gets a bit browned and even more flavorful. I personally love it even more when it gets a bit crispy. YUM!

After a couple minutes or so, you can stir it once or twice more, then let it sit once again for another few minutes. Trust me on this.

3. Add the chicken.

Once the rice is fried to your liking, add the shredded chicken, pineapple tidbits, green onions and the scrambled egg. Stir to combine everything together.

Let your fried rice sit for 3 minutes to let everything heat up, stirring once. Add a little salt and pepper to taste here, too.

4. Serve!

Finally, drizzle 1-2 tablespoons sesame oil over the fried rice and toss to combine. Scoop your chicken fried rice into bowls and garnish it with more chopped green onions before serving.

I like to serve chicken fried rice with a little extra soy sauce on the side so everyone can add more salty soy sauce flavor if they like. Hot mustard, sriracha and chili garlic sauce are also delicious toppings for a spicy kick!

What substitutions can I make?

There are so many ways to tweak this fried rice recipe according to your preferences, cravings and mood. It’s a forgiving recipe that tastes great so many different ways.

• Teriyaki Sauce – make your own homemade sauce and use it in place of the soy sauce!
• Vegetarian: Leave out the chicken or swap it out for stir-fried mushrooms.
• Egg free: Just omit the scrambled egg from the recipe.
• Other vegetables. Cabbage, bell peppers and broccoli are all good additions to fried rice. Use them instead of or in addition to the frozen peas and carrots.
• Fresh pineapple. Feel free to use fresh chopped pineapple instead of canned, if you prefer.

Best rice for fried rice

Jasmine rice is my preferred type of rice for this recipe. Any short or long grain white rice will work if you don’t have jasmine.

In a hurry and thinking of making rice fresh for this recipe? Don’t do it!

Freshly cooked rice simply does not work in fried rice recipes. It usually turns into a sticky mess because it has much more water content than day-old rice.

The longer rice sits after cooking, the drier it becomes, especially once it’s in the refrigerator. For best results, cook your Jasmine rice the day before and store it in the fridge until you’re ready to make chicken fried rice!

Chicken Recipes

Like a lot of home cooks, I rely on a few “cheats” to get dinner on the table on busy nights. One of them is the magic of grocery store rotisserie chicken!

Having a cooked rotisserie chicken in the fridge means I’m ready to make family favorites like Chicken Tostadas, this Chicken Divan and today’s chicken fried rice recipe. I love it in classics like Homemade Chicken Noodle Soup and Chicken ‘N’ Dumplins too.

Don’t think I don’t cook my share of chicken at home, too. I stock up on chicken thighs when they’re on sale and make Orange, Honey, Soy Baked Chicken Thighs with a side of rice. You could have that for dinner one night, then save the extra rice to make this fried rice the next day!

This Lemon Herb Roasted Chicken is a staple that everyone should know how to make. If you’re looking for something a bit lighter for a lunch, you’ll love this Greek Quinoa Chicken Salad.

Easy Dinner Recipes

Instead of reaching for the takeout menu, make one of these easy dinner ideas my readers have loved over the years!

• Loaded BBQ Chicken Nachos Recipe – Another great use for rotisserie chicken!
• Slow Cooker Spicy Orange Pork Roast – Cooks all day to tender, juicy perfection.
• Instant Pot Pizza Soup – all the classic pizza flavor in an easy soup recipe!
• 20-Minute Chili Casserole – A tasty twist on a hot bowl of chili.
• Easy Homemade Meatloaf – Packed with flavor and kid approved.
• Sausage Spaghetti Squash – A low carb and satisfying dinner favorite.
• Meatball Sub Sandwiches – Perfect for dinner or lunch!

This is a good fried rice recipe that the whole family will enjoy. With shredded or diced chicken, a few leftover ingredients, and a large wok or large skillet, you’ll have a delicious meal that will rival the main dish you order at your favorite Chinese restaurant.

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Chicken Fried Rice

This is a good fried rice recipe that the whole family will enjoy. With shredded or diced chicken, a few leftover ingredients and a large wok or large skillet, you'll have a delicious meal that will rival the main dish you order at your favorite Chinese restaurant.

Course Dinners

Cuisine Asian

Keyword Chicken Fried Rice

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 789kcal

Author Lynne Feifer

Ingredients

• 8 tablespoons butter divided
• 4 large eggs beaten
• 1 medium onion diced
• 6 cloves garlic minced
• 2 cups frozen green peas and diced carrots thawed
• 6 cups day old cooked and refrigerated rice I love using jasmine rice
• ½ cup low sodium soy sauce
• 1 ½ tablespoons oyster sauce
• 2 cups cooked and shredded chicken I love to use a rotisserie chicken for convenience
• 20 ounces pineapple tidbits drained
• 6 green onions chopped with some reserved for garnish
• 2 teaspoons sesame oil
• kosher salt and black pepper to taste

Instructions

• In a large skillet over medium heat, melt 2 tablespoons of butter. Add the beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
• Add 2 tablespoons of butter to the pan and heat until melted. Add the onion, garlic, peas and carrots, a generous pinch of salt and pepper, and cook until onion is translucent and fragrant, stirring occasionally, about 4-5 minutes.
• Push the vegetables to the edges of the skillet, increase heat to medium high, and add the remaining 4 tablespoons of butter. When melted, add the rice, soy sauce, and oyster sauce. mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
• Add the egg, chicken, pineapple, and green onions and stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
• Remove from heat and drizzle sesame oil over skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce and sesame oil, if desired.

Notes

NOTE: When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit. 

Nutrition

Serving: 1person | Calories: 789kcal | Carbohydrates: 130g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 851mg | Potassium: 541mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3933IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 3mg

The post Easy Chicken Fried Rice appeared first on 365 Days of Baking.