2 pounds boneless, skinless chicken thighs, seasoned, cooked and shredded
1 stick (8 tablespoons) butter
1 bag (12 ounces) frozen mixed vegetables
2 teaspoons Adobo seasoning
1 teaspoon umami mushroom seasoning
1 box (11.36 ounces) cheddar bay biscuit mix
2 cups milk
1 cup shredded cheddar cheese
1 can (10.5 ounces) cream of chicken soup
1-1/2 cups chicken broth or stock
Preheat oven to 350 degrees.
In a 9-by-13-inch baking dish, melt the stick of butter (or melt in microwave and transfer to pan).
Evenly spread the cooked and shredded chicken over the butter in the bottom of the pan.
Top the chicken with mixed vegetables.
Sprinkle the seasonings over the vegetables.
In a large bowl, add the Cheddar Bay Biscuit mix ingredients (dry mix and seasoning packet), shredded cheese and milk. Stir until well blended.
Pour the prepared biscuit mix over the vegetables, making sure to spread it evenly over the top.
In a small bowl, combine the cream of chicken soup with the broth, stirring until smooth.
Evenly pour the soup mix over the biscuit mix (do not stir).
Place the pan in the oven and bake for about 50 to 60 minutes, or until the top of the casserole is bubbly and browned.
The recipe for this incredibly easy and versatile dish was shared by Caroline Davis (@mississippi_kween) on TikTok; her video can be found
2 packages (about 2 pounds) fully cooked kielbasa, cut into 1-inch pieces
1/2 cup brown sugar
1 cup unsweetened applesauce
3 tablespoons minced garlic
1 tablespoon minced onion
1/4 teaspoon red pepper flakes
Put all ingredients in the slow cooker.
Give everything a good stir. to make sure it’s combined.
Cook on high for 4 hours (or on low for 6 hours), stirring half way through.
Serve hot as an appetizer or alongside a salad or other side dish.
The original recipe for this tasty appetizer can be found
12 chicken legs
1/4 cup olive oil
1/2 teaspoon Adobo seasoning
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons minced garlic
3 tablespoons diced onions
1 cup barbecue sauce, divided
In a small bowl or glass measuring cup, add oil, minced garlic and seasonings and whisked until well combined.
Stir in the diced onions.
Place the chicken legs in a large resealable plastic bag.
Pour the marinade mixture over the chicken, knead until the legs are evenly coated and place the bag in the refrigerator for at least one hour.
Preheat the oven to 350 degrees and line a large baking sheet with aluminum foil.
Place the marinated chicken legs on the prepared baking sheet.
Brush the tops and sides of the chicken legs with barbecue sauce (about 1/2 cup).
Bake the chicken legs for about 30 minutes in the preheated oven.
Flip the chicken legs over and brush with the remaining barbecue sauce.
Place the chicken legs back in the oven and bake for another 10 minutes, or until the internal temperature reaches 160 degrees.
Remove the chicken from the oven and let rest for about 5 minutes before serving with your favorite sides.
The original recipe for these saucy chicken legs can be found
1 bag (24 ounces) popcorn chicken
prepared mashed potatoes 4 cups corn (thawed if frozen)
2 cups shredded cheddar cheese
1 jar (18 ounces) chicken gravy
Preheat the oven to 400 degrees, then line a cookie sheet with aluminum foil and grease a 9-by-13-inch baking dish.
On the lined cookie sheet, bake popcorn chicken according to package directions in the preheated oven; allow to cool slightly, then cut into bite-sized pieces.
Spread the mashed potatoes (warmed if using leftover) into the bottom of the prepared baking dish.
Spread corn evenly over the top of the potatoes.
Spread the cut-up popcorn chicken pieces evenly over top of the corn.
Bake, uncovered, in the preheated oven for 10-12 minutes.
Remove the pan from the oven and sprinkle shredded cheese across the top.
Return the pan to the oven and bake for about 5 minutes until the cheese is melted.
Remove the pan again, and pour the gravy over the top of the cheese.
Bake for 5 more minutes or until the gravy is hot and bubbly.
Serve immediately … in bowls for the full effect.
The original recipe for this incredibly delicious KFC Famous Bowl dupe can be found
1 stick (8 tablespoons) butter, melted
1 cup sour cream
2 large eggs
1 can (15.5 ounces) creamed corn
1 can (11 ounces) Mexi-corn, drained
1 box (8.5 ounces) Jiffy corn muffin mix
Preheat the oven to 350 degrees, and grease a 9-by-9-inch baking dish with oil or butter.
In a large bowl, combine melted butter, sour cream and eggs, whisking until well smooth.
Fold in the creamed corn and Mexi-corn until well mixed.
Add the corn muffin mix and stir until well combined.
Pour the corn mixture into the prepared baking dish, and smooth the top.
Bake in the preheated oven for about 45 minutes, or until the center is firm and the top is golden brown.
The original recipe for this quick and tasty side dish can be found
1 tablespoon olive oil
2 tablespoons minced garlic
16 ounces uncooked orzo
3-1/2 cups vegetable broth
1/2 teaspoon black pepper
1 jar (6.5 ounces) pesto
1 tablespoon basil paste
15 cherry tomatoes, sliced in half
1 container (6 ounces) small mozzarella balls, drained
In a large pot, heat olive oil over medium heat.
Add the minced garlic and cook for 2 minutes, stirring often.
Pour in the uncooked orzo and stir, cooking for about a minute.
Pour in the broth, season with black pepper and add any additional seasonings, as desired.
Bring the mixture to a boil, then lower the heat to simmer, stirring occasionally and cooking for about 10-15 minutes until the orzo is tender (add additional broth as needed if it absorbs before the orzo is finished cooking).
Once the orzo is cooked and most of the liquid is absorbed, add the sliced cherry tomatoes.
Stir in the pesto and basil paste until well combined.
Add the fresh mozzarella balls, stirring to combine.
Serve immediately with your favorite protein or as is for a perfect Meatless Monday meal.
The original recipe for this wonderfully delicious side dish can be found
1 block (8 ounces) cream cheese, softened
1 jar (7.5 ounces) Marshmallow Fluff
1 tablespoon brown sugar
1/2 tub (4 ounces) Cool Whip, thawed
1 cup (plus 2 tablespoons) mini chocolate chips
Animal or graham crackers (for dipping)
In a large bowl, combine the cream cheese, Marshmallow Fluff and brown sugar, mixing well.
Fold in the Cool Whip.
Add 1 cup of mini chocolate chips and stir until everything is well-combined.
Refrigerate for at least two hours before serving.
Sprinkle the remaining 2 tablespoons of mini chocolate chips on top of the dip just before serving.
Serve with animal or graham crackers; broken pieces of waffle or sugar cones, fresh fruit and pretzels work well also.
There are many versions of this recipe all over social media, but the one I followed to make this dip can be found
1-3/4 cups (about 12 full sheets) graham cracker crumbs
3/4 cups granulated sugar, divided
3/4 cup brown sugar, divided
6 tablespoons salted butter
1 can (15 ounces) pumpkin puree (not pumpkin pie mix)
3 large eggs
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground gloves
1/4 teaspoons salt
3 blocks (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees and prepare 24 regular sized silicone muffin cups (or line the same number of muffin tins with cupcake liners)
In a medium mixing bowl, stir together graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup brown sugar and melted butter, mixing until well combined.
Divide the crumb mixture evenly among the prepared muffin cups, and press down firmly.
In a large mixing bowl, combine pumpkin puree, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, cloves and salt and mix well.
In another medium bowl, combine softened cream cheese, 1/2 cup granulated sugar, and vanilla, and blend using an electric hand mixer until smooth and creamy.
Pour the cream cheese mixture into the pumpkin mixture, stirring until well combined and smooth.
Scoop about 1/3 cup of filling into each muffin cup.
Bake for 25-30 minutes or until the centers of the cheesecakes are set.
Remove from the oven and allow the cheesecakes to cool to room temperature.
Refrigerate, covered, for 2-3 hours before serving.
Top with whipped cream and enjoy.
The original recipe for these tasty pumpkin treats can be found