Chicken Divan is what I make when I want comfort food that still feels a little put-together. You get tender chicken, crisp-tender broccoli, and a creamy sauce bubbling under the most delicious golden, crunchy topping!

Chicken Divan Ingredients

• Broccoli: Use frozen broccoli instead of fresh, thaw and pat dry before using.
• Crunchy Topping: Use panko bread crumbs instead of Ritz crackers.
• Sour Cream Swap: You can use mayonnaise in place of sour cream.
• Variation: Add ½- 1 tsp of curry powder for a vintage 1950’s flavor.

How to Make Chicken Divan

We ate this chicken divan recipe all the time as kids. I loved the crispy topping, and it was my mom’s sneaky way of getting us to eat broccoli. Your family will love it too, and it’s so easy! Serve it over rice for a complete meal!

1. Prep & Steam: Preheat the oven to 350°F, then grease a 13 x 9-inch casserole dish with nonstick cooking spray. Steam or blanch broccoli florets until tender crisp.
2. Broccoli: Layer the broccoli evenly on the bottom of the casserole dish.
3. Chicken: Layer cooked diced chicken evenly over the broccoli.
4. Sauce: In a bowl, combine cream of chicken soup, sour cream, milk, lemon juice, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese.
5. Spread: Pour the sauce over the chicken and broccoli, spreading it out evenly.
6. Top & Bake: In a bowl, mix crushed Ritz crackers and melted butter. Sprinkle over the top of the casserole. Bake chicken Divan for 40-45 minutes, until hot and bubbly, and the cracker topping is golden brown.

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Chicken Divan

Easy to prep, family-friendly, Chicken Divan with tender chicken and broccoli baked under a golden, crunchy topping.

Course Dinner, main dish

Cuisine American

Keyword chicken and broccoli casserole, chicken divan, chicken divan casserole, Chicken Divan Recipe, vintage chicken divan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 523kcal

Author Alyssa Rivers

Ingredients

• 4 cups cooked, diced, or shredded chicken
• 3 cups broccoli florets
• 1 (10.5-ounce) can cream of chicken soup
• ¾ cup sour cream
• ½ cup milk
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper to taste
• 2 cups shredded cheddar cheese
• 1 cup crushed Ritz crackers or panko breadcrumbs
• 2 tablespoons melted butter

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease a 13 x 9-inch casserole dish with nonstick cooking spray.
• Steam or blanch 3 cups broccoli florets until tender and crisp. Layer the broccoli evenly on the bottom of the casserole dish.
• Layer 4 cups cooked, diced, or shredded chicken evenly over the broccoli.
• In a bowl, combine 1 (10.5-ounce) can cream of chicken soup, ¾ cup sour cream, ½ cup milk, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper, and 2 cups shredded cheddar cheese.
• Pour the sauce over the chicken and broccoli, spreading out evenly.
• In a bowl, mix 1 cup crushed Ritz crackers and 2 tablespoons melted butter. Sprinkle over the top of the casserole. Bake for 40-45 minutes, until hot and bubbly, and the cracker topping is golden brown.

Notes

Storage & Reheating Instructions

• Fridge: Once cooled, store in an airtight container in the fridge for 3-5 days.
• Reheat: Microwave or oven at 350ºF until warmed through.
• Freezer: Assemble the unbaked casserole, then wrap it tightly, without the crumb topping. Freeze for up to 3 months. Thaw in the fridge overnight, add topping, and bake.
• Make Ahead- Assemble the casserole ahead of time, without the crumb topping. wrap tightly, and store in the fridge up to 2 days. Add topping when ready to bake.

Nutrition

Calories: 523kcal | Carbohydrates: 17g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 815mg | Potassium: 497mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1118IU | Vitamin C: 42mg | Calcium: 377mg | Iron: 3mg

More Cozy Chicken Casserole Recipes

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If your family is hungry now and you don’t have time to soak beans or babysit the stove, this red beans and rice is for you. It is quick, cozy, and made with canned beans and smoky sausage. It’s great to serve for a fun Mardi Gras celebration!

Red Beans and Rice Ingredients

• Red beans vs. kidney beans: Red beans are smaller and creamier. Red kidney beans work fine if that’s what you have.
• Adjust the heat: Use mild andouille sausage and skip the cayenne for less spice. Kielbasa is a great substitute if andouille isn’t available.
• Mash for creaminess: Mash some beans directly in the pot at the end, or remove about 1 cup, mash, and stir back in.
• No Soaking Required! My recipe uses canned beans for speed and convenience. Flavor doesn’t suffer.

How to Make Red Beans and Rice

This red beans and rice recipe is my go-to for cozy comfort. It’s best served with a side of warm cornbread drizzled in honey butter! It’s the perfect sweet contrast to the savory beans!

1. Cook Rice: In a large saucepan, cook uncooked long-grain white rice according to package directions. Remove from heat, keeping the rice covered, and set aside.
2. Brown Sausage: Heat olive oil over medium heat in a large sauté pan or Dutch oven. Add the sliced andouille sausage and cook until it starts to brown.
3. Add Veggies & Seasonings: Add diced onion, diced green bell pepper, and diced celery stalks, then cook for about 5-6 minutes, until the veggies are just starting to get tender. Add in minced garlic, Cajun seasoning, cayenne, and dried thyme. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
4. Cook: Pour in chicken broth, red beans, and bay leaf. Add salt and pepper to taste. Bring to a boil, then cover, and reduce the heat to low and cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Using a wooden spoon, gently mash the beans to help thicken. Serve over rice and garnish with fresh chopped parsley. 

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Red Beans and Rice

My red beans and rice recipe is simple, hearty, and full of classic flavor without the extra work.

Course Dinner

Cuisine American, creole

Keyword easy red beans and rice, red beans and rice, red beans and rice recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 Servings

Calories 729kcal

Author Alyssa Rivers

Ingredients

• 2 cups uncooked long-grain white rice I used Jasmine
• 1 tablespoon olive oil
• 12 ounces sliced andouille sausage
• 1 small diced onion
• 1 diced green bell pepper
• 2 diced celery stalks
• 3 cloves minced garlic
• 1 ½ teaspoons Cajun seasoning
• 3 cups chicken broth
• 3 (15.5-ounce) cans red beans drained and rinsed
• ½ teaspoon cayenne
• ½ teaspoon dried thyme
• salt and pepper to taste
• 1 bay leaf
• fresh chopped parsley for garnish

Instructions

• In a large saucepan of 3 cups of water, cook 2 cups uncooked long-grain white rice according to package directions. Remove from heat, keeping rice covered, and set aside.
• Heat 1 tablespoon olive oil over medium heat in a large sauté pan or Dutch oven. Add in 12 ounces sliced andouille sausage and cook until the sausage starts to get some color.
• Add 1 small diced onion, 1 diced green bell pepper, and 2 diced celery stalks. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender. 
• Add in 3 cloves minced garlic, 1 ½ teaspoons Cajun seasoning, ½ teaspoon cayenne, and ½ teaspoon dried thyme. Stir to combine and allow this to cook for about 30 seconds to 1 minute until fragrant.
• Pour in 3 cups chicken broth, 3 (15.5-ounce) cans red beans, and 1 bay leaf. Add salt and pepper to taste.
• Bring to a boil, cover, and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Using a wooden spoon, gently mash the beans to help thicken.
• Serve over rice and garnish with fresh chopped parsley. 

Video

Notes

Leftover Instructions

• Fridge: Let the red beans and rice cool completely. Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze the red beans only (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until warmed through.

Nutrition

Calories: 729kcal | Carbohydrates: 104g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 908mg | Potassium: 1248mg | Fiber: 18g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 8mg

Southern Desserts

If you’re looking for the perfect southern dessert to go with these red beans and rice, I’ve got you covered! Create a full Mardi Gras spread with beignets, King Cake, and Jambalaya.

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Old Fashioned Peach Cobbler

1 hour 20 minutes

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Magnolia Bakery Banana Pudding

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Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best buttery sweetness, and somehow everyone ends up going back for seconds.

Brown Sugar Glazed Carrot Ingredients

• Carrots: Fresh whole carrots work best because you can cut them to the size you want. Keep them the same thickness so they cook evenly. Baby carrots work if you’re short on time.
• Brown Sugar: Brown sugar is classic here, but honey or maple syrup both work. Use the same amount.

How to Make Brown Sugar Glazed Carrots

Carrots are a staple in our house, and these glazed carrots are our favorite way to serve them, especially for Thanksgiving and Christmas. A little brown sugar definitely helps the kids love their veggies.

1. Prep: Preheat the oven to 400°F, then spray a baking sheet with non-stick cooking spray. Peel and slice the carrots diagonally, then place them in a large bowl.
2. Make Sauce: Melt unsalted butter in a microwavable bowl. Add brown sugar, minced garlic, pepper, and salt. Then stir until combined.
3. Coat Carrots: Pour the butter mixture over the carrots and toss to coat evenly.
4. Cook Carrots: Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

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Glazed Carrots

Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 

Course Side Dish

Cuisine American

Keyword brown sugar carrots, brown sugar carrots recipe, brown sugar glazed carrots, glazed carrots recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 178kcal

Author Alyssa Rivers

Ingredients

• 2 pounds carrots peeled and sliced diagonally
• ¼ cup unsalted butter
• ⅓ cup brown sugar
• 2 teaspoons minced garlic
• ¼ teaspoon pepper to taste
• ½ teaspoon salt
• fresh chopped parsley for garnish

Instructions

• Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Peel and slice 2 pounds carrots diagonally, then place them in a large bowl.
• Melt ¼ cup unsalted butter in a microwavable bowl. Add ⅓ cup brown sugar , 2 teaspoons minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt. Stir until combined.
• Pour the butter mixture over the carrots and toss to coat evenly.
• Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

Video

Notes

Storage & Make Ahead Instructions

• Storage: Store leftover carrots in an airtight container in the refrigerator for 3–5 days.
• Reheating: Warm in the microwave for 1–2 minutes, or in a 350°F oven for about 5 minutes.
• Make Ahead: Peel and cut the carrots up to 3 days in advance. Store in an airtight container, then make the glaze and cook as directed when ready.

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 508mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25496IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

More Carrot Recipes To Try

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This brown bag apple pie is simple, foolproof, and downright delicious! The secret? It bakes right inside a paper bag, keeping the crust golden, the filling perfectly tender, and your oven mess-free.

Brown Bag Apple Pie Ingredients

• Pie Crust: I love using Grandma’s perfect pie crust for this recipe, but an all-butter crust is a great swap if you prefer a richer, flakier base.

• Apples: Granny Smiths are my favorite; they stay crisp and add just the right tartness. Honeycrisp, Braeburn, Golden Delicious, or Pink Lady also work well.
• Brown Sugar: You can adjust the sweetness to your taste. I usually use ¾ cup, but ½ cup works well too. Light or dark brown sugar can be used, depending on your flavor preference.

How to Make a Brown Bag Apple Pie

Get ready for the easiest apple pie ever! The crust is simple, then you’ll fill it, top it, and pop it in the bag, then let the magic happen!

Crust

1. Start the Crust: Preheat the oven to 400ºF. Prepare the crust by combining the flour, sugar, and salt in a large bowl. Add the shortening and cut it into the flour mixture with a fork or a pastry cutter until the shortening is the size of small peas.
2. Knead the Dough: Add 3 tablespoons of ice water and use a fork to stir the mixture together until it begins to form a dough. Add 1-2 tablespoons of additional water until it’s mostly all sticking together. Use your hands to gently knead the dough together and form it into a disk.
3. Roll: Lightly dust a clean surface with flour and roll out the dough into a 12-14-inch circle.
4. Place in the Pie Dish: Press the dough into the pie pan, being careful not to stretch it too much; otherwise, it will shrink as it bakes. Trim off the edges with a sharp knife and add any details you would like to the edge.

Filling

5. Mix the Spices: Add the apples to a large bowl and set aside. Combine the brown sugar, flour, cinnamon, nutmeg, and salt in a medium bowl.
6. Toss the Apples: Add the sugar mixture to the apples along with the lemon juice and stir until completely combined and all of the sugar mixture is completely moistened by the apples. Set aside.

Topping

7. Make the Topping: Combine the flour and sugar in a medium bowl. Add the softened butter and use your hands to rub it in until fully incorporated.
8. Assemble: Assemble the pie by adding the apple mixture to the crust, arranging the apples so they fill in the crust completely without holes or gaps.
9. Add the Topping: Crumble the topping evenly over the top of the apples. Place the pie inside a large grocery paper bag so the pie does not touch the bag on the sides or on the top.
10. Bake: Carefully fold down the open end of the bag and secure it closed with staples or uncoated paperclips, then place the bag on top of a large baking sheet. Bake on the bottom rack of the oven for 1 hour. Once completely baked, carefully open the paper bag to avoid the steam that will escape from it. Let the pie cool for at least 30 minutes before serving.

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Brown Bag Apple Pie

A nostalgic apple pie baked right in a paper bag! You get flaky crust, gooey caramelized apples, and cozy, homemade magic!

Course Dessert

Cuisine American

Keyword apple pie, apple pie baked in a brown bag, apple pie recipe, apple recipe, Brown bag apple pie, Brown bag apple pie recipe, brown paper bag apple pie, how to bag an apple pie in a brown bag, Paper bag apple pie, paper bag apple pie recipe, pie recipe, pie recipes, thanksgiving, thanksgiving dessert

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 478kcal

Author Alyssa Rivers

Equipment

• 1 9-inch pie pan
• 1 large brown paper bag

Ingredients

Crust

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ⅓ cup shortening
• 4-6 tablespoons ice water

Filling

• 8 cups peeled, cored, and sliced apples sliced into ¼-inch slices. About 3-4 pounds apples
• ⅔ cups packed brown sugar
• 3 tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 pinch salt

Topping

• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup room temperature salted butter

Instructions

• Preheat the oven to 400 degrees Fahrenheit.

Crust

• Prepare the crust by combining 1 ¼ cups all-purpose flour, 1 tablespoon granulated sugar, and ¼ teaspoon salt in a large bowl. Add ⅓ cup shortening and cut it into the flour mixture with a fork or a pastry cutter until the shortening is the size of small peas.
• Add 3 tablespoons of the 4-6 tablespoons ice water and use a fork to stir the mixture together until it begins to form a dough. Add 1-2 tablespoons of additional water until it's mostly all sticking together. Use your hands to gently knead the dough together and form it into a disk.
• Lightly dust a clean surface with flour and roll out the dough into a 12-14 inch circle. Press the dough into the pie pan, being careful not to stretch it too much otherwise it will shrink as it bakes. Trim off the edges with a sharp knife and add any details you would like to the edge.

Filling

• Add 8 cups peeled, cored, and sliced apples to a large bowl and set aside.
• Combine ⅔ cups packed brown sugar, 3 tablespoons all-purpose flour, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and 1 pinch salt in a medium bowl.
• Add the sugar mixture to the apples along with 1 tablespoon lemon juice and stir until completely combined and all of the sugar mixture is completely moistened by the apples. Set aside.

Topping

• Combine ½ cup all-purpose flour and ½ cup granulated sugar in a medium bowl.
• Add ½ cup room temperature salted butter to the flour/sugar mixture and use your hands to rub the butter into it until it's fully incorporated.
• Assemble the pie by adding the apple mixture to the crust, arranging the apples so they fill in the crust completely without holes or gaps.
• Crumble the topping evenly over the top of the apples.
• Place the pie inside a large grocery paper bag so the pie does not touch the bag on the sides or on the top. Carefully fold down the open end of the bag and secure it closed with staples or uncoated paperclips, then place the bag on top of a large baking sheet.
• Bake on the bottom rack of the oven for 1 hour.
• Once completely baked, carefully open the paper bag to avoid the steam that will escape from it. Let the pie cool for at least 30 minutes before serving.

Notes

Storage & Reheating Instructions

• In the Refrigerator: Cover with plastic wrap or store in an airtight container for up to 5 days. Enjoy cold or reheat in the microwave for 30–60 seconds.
• In the Freezer: Cool completely, wrap in plastic and foil, and freeze up to 3 months.
• To Reheat: Bake frozen pie at 350ºF for 20–30 minutes until heated through. Tent with foil if the edges brown too fast.

Nutrition

Calories: 478kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 198mg | Fiber: 4g | Sugar: 45g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg

More Pie Recipes to Try

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Recipe Skill Levels

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If groceries feel higher than ever, you’re not alone. That’s why I love hobo stew. It’s cozy, hearty, and made from whatever’s in the pantry. It turns simple ingredients into a meal everyone will love.

Hobo Stew Ingredients

• Swap the Meat: Using stew meat? Simmer it with the veggies and broth for 1 hour, then add potatoes, peas, and corn. Cook 30 minutes more.
• Mix Up the Base: No tomato juice? Use V-8, tomato sauce, or tomato soup instead.

How to Make Hobo Stew

Hobo stew (Mulligan stew) is all about using what you’ve got and making it work. Just toss what you have into the pot. It’s similar to my cowboy soup, but heartier and with different seasonings for a whole different flavor.

1. Cook Beef: Heat a large Dutch oven over medium high heat. Add olive oil and ground beef, and cook and crumble until it begins to brown and is no longer pink.
2. Add Veggies: Add onion, carrots, mushrooms, and minced garlic.
3. Cook Veggies: Cook for 4-5 minutes until the vegetables begin to soften.
4. Add & Simmer: Add Worcestershire sauce, Italian seasoning, canned diced tomatoes, beef broth, tomato juice, chopped potatoes, frozen corn, frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium low and cover. Simmer hobo stew for 30-40 minutes, stirring occasionally until the potatoes are tender.

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Hobo Stew

Hearty, budget-friendly, and full of flavor, this hobo stew uses simple ingredients you already have. Cozy, filling, and perfect for any night of the week.

Course Dinner, Main Course

Cuisine American

Keyword hobo stew, hobo stew recipe, mulligan stew

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 279kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds ground beef
• 1 cup diced onion about half a large onion
• 1 cup chopped carrots
• 8 ounces sliced mushrooms
• 2 teaspoons minced garlic about 2 cloves
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• 1 (14.5-ounce) can diced tomatoes not drained
• 2 cups beef broth
• 2 cups tomato juice or V-8
• 2 cups chopped potatoes peeled and cut into 1-inch cubes
• 1 cup frozen corn
• 1 cup frozen peas
• salt and pepper to taste

Instructions

• Heat a large Dutch oven over medium-high heat, add 2 tablespoons olive oiland 1 ½ pounds ground beef and cook and crumble until it begins to brown and is no longer pink.
• Add 1 cup diced onion, 1 cup chopped carrots, 8 ounces sliced mushrooms, and 2 teaspoons minced garlic, and cook for 4-5 minutes until the vegetables begin to soften.
• Add 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 (14.5-ounce) can diced tomatoes, 2 cups beef broth, 2 cups tomato juice, 2 cups chopped potatoes, 1 cup frozen corn, 1 cup frozen peas, and salt and pepper to taste. Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.

Video

Notes

Storage and Reheating Instructions

• Storage: Store leftovers in the fridge in an airtight container for up to 5 days. 
• Freezer: Cool completely, then store in a freezer-safe bag or container for up to 3 months.
• Reheating: Thaw in the fridge overnight, then reheat on the stovetop until heated through.

Nutrition

Calories: 279kcal | Carbohydrates: 21g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 433mg | Potassium: 947mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3162IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 4mg

More Budget-Friendly Recipes

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Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Biscuits and Gravy Casserole Ingredients

• Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
• Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
• Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.

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Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.

Course Dinner

Cuisine American

Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 People

Calories 371kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground breakfast sausage
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 ½ cups whole milk
• ½ cup whipping cream
• 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
• In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
• Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
• Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
• Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Video

Notes

Storage Instructions

• Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
• Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
• Reheat: Warm in the microwave or bake at 300°F until heated through.
• Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
• Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

Breakfast

Hash Brown Crust Quiche

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Breakfast

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Breakfast

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Dinner

Eggs Benedict with Hollandaise Sauce

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This 2 ingredient pumpkin cake comes together in minutes and bakes up perfectly spiced, tender, and fluffy every single time. It’s the ultimate dessert for any fall gathering or when the sweet tooth hits!

Two-Ingredient Pumpkin Cake Ingredients

• Add-in Variations: Fold in chocolate chips, swirl in caramel, or add ½ cup of chopped walnuts or pecans for extra crunch and flavor.
• Pump Up the Spice: Boost the fall flavor by adding ½–1 teaspoon of pumpkin pie spice, it really makes this pumpkin cake shine!
• Use Real Pumpkin: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Cupcake Option: Want individual servings? Bake these as cupcakes, following the baking time listed on your boxed cake mix.
• Add Eggs: For an extra fluffy version, add 2 or 3 whole eggs, but it’s already soft and tender just as it is.

How to Make 2-Ingredient Pumpkin Cake

This easy 2-ingredient pumpkin cake is one of my favorite quick fall treats! I always keep a few boxes of spice cake mix and cans of pumpkin puree on hand. That way, I can make this cake or my 3-ingredient pumpkin cookies when I need a quick treat!

1. Mix: Preheat the oven to 350ºF. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside. Add the cake mix and can of pumpkin puree to a large mixing bowl and mix together until smooth and combined. The batter will be quite thick.
2. Bake: Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before topping with your desired *topping and serving.

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2 Ingredient Pumpkin Cake

A quick and cozy fall dessert made with just spice cake mix and pumpkin puree. Soft, flavorful, and ready in minutes!

Course Dessert

Cuisine American

Keyword 2-ingredient pumpkin cake, 2-ingredient pumpkin cake recipe, easy fall desserts, easy pumpkin dessert, fall dessert recipe, pumpkin cake, pumpkin cake recipe, pumpkin spice cake, two ingredient pumpkin cake

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 169kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13 x2-inch baking pan

Ingredients

• 1 (15.25-ounce) spice cake mix
• 1 (15-ounce) can pumpkin puree

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside.
• Add 1 (15.25-ounce) spice cake mix and 1 (15-ounce) can pumpkin puree to a large bowl and mix together until smooth and combined. The batter will be quite thick.
• Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, until a toothpick comes out clean when inserted into the center of the cake.
• Let the cake cool completely before topping with your desired topping and serving.

Video

Notes

Storage Instructions:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: Keep in the fridge for up to 5 days in an airtight container.
• Freezer: You can freeze unfrosted cake for up to 3 months. Let the cake cool completely, then freeze for a couple of hours until firm. Wrap in 2–3 layers of plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature for 2–3 hours or until fully defrosted when you’re ready to eat.

Nutrition

Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 238mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5516IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

More Fall Desserts to Try

If you love this pumpkin cake, you’ll want to try even more fall treats! These easy, sweet desserts are full of warm spice and cozy flavors.

Desserts

Apple Dump Cake

1 hour

Recipe Skill Levels

No-Bake Pumpkin Cheesecake

6 hours 40 minutes

Desserts

3 Ingredient Pumpkin Chocolate Chip Cookies

25 minutes

Recipe Skill Levels

Crustless Pumpkin Pie

6 hours 5 minutes

Million Dollar Soup is creamy, comforting, and worth every bite! The tomato base is rich and loaded with sausage, cheesy ravioli, and cream. Don’t skip the ricotta on top, it’s the secret that makes this soup so good!

Ingredients Needed

• Italian Sausage: Swap for ground beef or turkey sausage if you like.
• Cheese Ravioli: Frozen ravioli makes this soup quick and kid-friendly.
• Ricotta Cheese: This is a must in my million-dollar soup recipe! It gives the soup its decadent creamy texture.

How to Make Million Dollar Soup

This million dollar soup is warm, hearty, and comes together fast. With the addition of ravioli, your whole family will love it!

1. Cook Sausage, Onion, & Garlic: In a large pot over medium-high heat. Add the ground sausage and onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add garlic and cook for 1 minute.
2. Tomato Paste: Add the tomato paste, continue stirring, and cook for about 1 minute.
3. Add Broth, Tomatoes & Seasonings: Add the chicken broth, crushed tomatoes, and Italian seasoning, then cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
4. Simmer: Stir in the frozen ravioli, heavy cream, parmesan cheese, and spinach, then simmer for 2 more minutes to heat through and wilt the spinach. Top each bowl with ricotta and parmesan.

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Million Dollar Ravioli Soup

A rich and hearty soup made with Italian sausage, cheese ravioli, spinach, and a creamy tomato broth.

Course Dinner

Cuisine American

Keyword creamy ravioli soup, million dollar ravioli soup recipe, million dollar soup recipe, ravioli soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 651kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground Italian sausage
• ½ cup diced onion
• 2 cloves minced garlic
• 1 tablespoon Italian seasoning
• 3 tablespoons tomato paste
• 4 cups chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1 (25-ounce) bag frozen cheese ravioli
• ½ cup heavy cream
• ½ cup grated parmesan cheese plus more for sprinkling
• 2 cups baby spinach
• ricotta cheese for serving

Instructions

• In a large pot over medium-high heat, add the 1 pound ground Italian sausage and ½ cup diced onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add the 2 cloves minced garlic and cook for 1 minute.
• Add the 3 tablespoons tomato paste, continue stirring, and cook for about 1 minute.
• Add the 4 cups chicken broth, 1 (28-ounce) can crushed tomatoes, and 1 tablespoon Italian seasoning; cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
• Stir in the 1 (25-ounce) bag frozen cheese ravioli, ½ cup heavy cream, ½ cup grated parmesan cheese plus more for sprinkling, and 2 cups baby spinach. Simmer for 2 more minutes to heat through and wilt the spinach.
• Serve in bowls with a dollop of ricotta cheese on top, and a sprinkle of parmesan, if desired.

Video

Notes

Storage & Reheating Instructions

• In the Refrigerator: Once cooled, store leftover soup in an airtight container in the fridge for up to 3-4 days.
• Stovetop: Reheat over medium heat, stirring, until hot and warmed through. Add broth if too thick.
• Microwave: Heat in 1-minute bursts, stirring, until warmed through.

Nutrition

Calories: 651kcal | Carbohydrates: 25g | Protein: 27g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 136mg | Sodium: 2299mg | Potassium: 1218mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2588IU | Vitamin C: 30mg | Calcium: 274mg | Iron: 5mg

More Million Dollar Recipes

Recipe Skill Levels

Million Dollar Spaghetti

1 hour 15 minutes

Dinner

Million Dollar Chicken Casserole

35 minutes

Dinner

Million Dollar Ravioli Casserole

1 hour

Dinner

Crockpot Million Dollar Pasta

3 hours 20 minutes

My love of cozy soups kicks in the second summer fades. This creamy vegetable tortellini soup gives me all the fall vibes. Fresh veggies, cheesy pasta, and a creamy broth, it’s comfort in a bowl. You’ve got to try it today!

Creamy Vegetable Tortellini Soup Ingredients

• Rich or Light? Heavy cream adds rich flavor, but you can use half-and-half for a lighter soup.
• Protein Options: Toss in chicken, sausage, or white beans for more protein.

How to Make Vegetable Tortellini Soup

Can we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here!

1. Cook Veggies: Heat olive oil in a large pot over medium high heat, then add onion, carrots, celery, and garlic. Cook for 5 minutes, until the veggies soften.
2. Boil & Simmer: Stir in the Italian seasoning, salt, black pepper, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.
3. Add Tortellini: Stir in cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
4. Add Spinach and Heavy Cream: Reduce the heat to low. Then stir in fresh baby spinach, heavy cream, Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.

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Creamy Vegetable Tortellini Soup

A cozy, comforting soup loaded with tender veggies and cheese tortellini in a creamy broth. It’s hearty, flavorful, and comes together easily

Course Dinner, Soup

Cuisine Italian American

Keyword creamy vegetable tortellini soup, creamy vegetable tortellini soup recipe, tortellini soup, vegetable tortellini soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 240kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt more to taste
• ½ teaspoon black pepper
• 3 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes undrained
• 1 (9-ounce) package refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 1 cup heavy cream
• ½ cup shredded Parmesan cheese plus more for serving
• 2 tablespoons chopped basil plus more for garnish

Instructions

• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium yellow onion, diced, 2 medium carrots, peeled and sliced, 2 celery ribs,sliced, and 3 garlic cloves, minced. Cook until the vegetables begin to soften, about 5 minutes.
• Stir in 1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 3 cups vegetable broth, and 1 (14.5-ounce) can diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.
• Stir in 1 (9-ounce) package refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
• Reduce the heat to low and stir in 2 cups fresh baby spinach, 1 cup heavy cream, ½ cup shredded Parmesan cheese, and 2 tablespoons chopped basil. Cook until the spinach has wilted, about 2 minutes.

Video

Notes

Make Ahead, Storage, & Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
• Make Ahead: Cook the soup without the tortellini, then add it in when you reheat.
• Reheating: Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 1037mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5344IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg

More Cozy Tortellini Soups

If you enjoyed this creamy vegetable tortellini soup, you’ve got to try these other soup recipes!

Soup

Creamy Sausage Tortellini Soup

35 minutes

Soup

Slow Cooker Chicken Tortellini Soup

6 hours 20 minutes

Soup

Creamy Tuscan Garlic Tortellini Soup

25 minutes

Dinner

Slow Cooker Creamy Chicken Tortellini Soup

6 hours 10 minutes

This Apple Dump Cake is your new dessert BFF. You can just toss it together, pop it in the oven, and let the magic happen. Sweet, simple, and seriously so delicious.

Apple Dump Cake Ingredients

• Cake Mix Switch! You can change up the flavor of the cake mix. Apple dump cake would be delicious with a spice cake mix.

How to Make Apple Dump Cake

This is the dessert I turn to when my sweet tooth is calling, but I’m not in the mood for critical baking! You just dump, sprinkle, butter, and bake! You can also make my peach dump cake for a unique twist!

1. Prep: Preheat the oven to 350°F, then spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Spread the apple fruit filling evenly into the bottom of the prepared pan.
2. Dry Ingredients: In a medium-sized bowl, combine yellow cake mix, cinnamon, and chopped pecans.
3. Cake Mix: Sprinkle the cake mixture evenly over the apple pie filling.
4. Butter & Bake: Place pieces of salted butter on top of the cake mixture, then bake for 50-60 minutes or until golden brown and bubbly. Serve the apple dump cake warm with caramel sauce and vanilla ice cream.

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Apple Dump Cake

With only a handful of ingredients, this Apple Dump Cake is as simple as it is delicious.

Course Dessert

Cuisine American

Keyword apple cake, apple dump cake, apple dump cake recipe, dump cake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 Servings

Calories 324kcal

Author Alyssa Rivers

Ingredients

• 2 (21-ounce) cans apple fruit filling
• 1 (15.25-ounce) box yellow cake mix
• 2 teaspoons cinnamon
• ½ cup chopped pecans
• 1 cup cubed salted butter

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
• Spread 2 (21-ounce) cans apple fruit filling evenly into the bottom of the prepared pan.
• In a medium-sized bowl, combine 1 (15.25-ounce) box yellow cake mix, 2 teaspoons cinnamon, and ½ cup chopped pecans. Sprinkle the cake mixture evenly over the apple pie filling.
• Place pieces of 1 cup cubed salted butter on top of the cake mixture.
• Bake for 50-60 minutes or until golden brown and bubbly.

Video

Notes

Storing & Reheating

• Room Temperature: Wrap the pan with plastic wrap or foil and leave the dump cake on the counter for 1-2 days.
• Refrigerate: Place the leftover apple dump cake in an airtight container in the fridge for 3-4 days.
• Reheat: When ready to warm up, use a microwave or bake in the oven at 350 degrees Fahrenheit until warmed through.

Nutrition

Calories: 324kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 449mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 473IU | Calcium: 102mg | Iron: 1mg

More Apple Dessert Recipes to Try

If you love apple desserts, you’ve come to the right place. I LOVE apple dessert and have so many fun recipes. From apple fries to apple pies, check them all out!

Desserts

Caramel Apple Slab Pie

1 hour 25 minutes

Desserts

Caramel Apple Upside-Down Cake

1 hour 20 minutes

Desserts

Old Fashioned Apple Cobbler

1 hour

Desserts

Crumb-Topped Apple Coffee Cake

1 hour 15 minutes