Wonderful winter fare! The bacon in this dish adds a nice note to the chicken, peas, and carrots, and who can resist biscuits (in this case, the ultra-convenient Pillsbury)? Thumbs up again 🙂

Chicken Bacon Bake

6 slices bacon, chopped

1 large red onion, chopped

1 cup chopped carrots

2 celery stalks, chopped

3 cups chopped deli-roasted chicken

1 cup frozen peas, thawed

6 tbsp butter

6 tbsp all-purpose flour

3 cups chicken broth

1/2 cup half-and-half

3 tbsp sherry (yes, I used cooking sherry)

1/2 tsp ground nutmeg

1 can biscuits (I used Pillsbury 8-count Flaky Layers)

1) Preheat oven to 350 degrees; lightly grease large baking dish

2) In large skillet over medium-high, cook bacon 5-6 minutes until crispy; add onions, carrots, and celery and cook 5 minutes until veggies soften; remove from heat

3) Evenly spread chicken over bottom of baking dish, followed by cooked veggies and peas; set aside

4) In same large skillet over medium heat, melt butter; whisk in flour and cook 1 minute; gradually whisk in chicken broth and cook 4-5 minutes, whisking often, until sauce thickens; whisk in half-and-half and, whisking often, cook 3 minutes; whisk in sherry and nutmeg and remove from heat

5) Pour sauce over chicken-veggie mixture; separate biscuits horizontally into 2 layers and arrange on top of chicken-veggie mixture (I used 5 of the 8 biscuits and also halved them vertically); bake in oven 20 minutes until filling bubbles and biscuits are browned; remove from oven and serve; yum!

Servings: 6


This dish could mean trouble in waist land, but I did my best to cut calories where I could without sacrificing too much taste. Regarding those cut calories, did I choose well? Senior and Junior Too (should have been home for this one, Junior), devoured every last bite and then came the chorus: “Is there more?” Sorry, no.
Chicken-Bacon Bake with Potato-Malt Vinegar Crust

3 tbsp olive oil, divided

4 slices bacon, chopped (I used turkey bacon)

1 cup onion, diced (red or yellow)

1 celery stalk, diced

2 cups cooked chicken (I used deli-roasted)

1/2 tsp sea salt

1/4 tsp ground black pepper

1 tsp dried tarragon

1/4 cup white cooking wine (or un-cooking wine)

1/2 cup unsweetened coconut milk

1 large baking potato, peeled and sliced quite thin

1 tbsp + 1 tsp malt vinegar

1/4 cup shaved Parmesan cheese

1 tbsp minced parsley

1) Preheat oven to 375 degrees; lightly grease medium-sized casserole dish

2) To large skillet over medium-high heat, add 1 tbsp olive oil (reserving 2 tbsp); add bacon and cook until crispy; add onion and celery and, stirring occasionally, cook 5 minutes; reduce heat to medium and add chicken, salt, pepper, tarragon, cooking wine, and coconut milk; stirring occasionally, cook 5 minutes; remove from heat, spoon into casserole dish, and bake in oven 20 minutes

3) Meanwhile, wipe out skillet; add reserved 2 tbsp olive oil to skillet and heat over medium-high; add sliced potatoes and fry 2-3 minutes each side until crispy; arrange potato slices over casserole, drizzle with malt vinegar, and scatter Parmesan cheese over top; return to oven and bake additional 5 minutes until cheese melts; remove from oven and scatter parsley over top; serve it up!

Servings: 4 (though my guys made it 3)


I seem to be on a chicken kick, but it’s such a wonderfully versatile and tasty meat that it definitely deserves all that extra attention. This chicken cobbler/casserole was a hit, as evidenced by the refrain: “Is there more?” Sorry, guys.

Chicken Cobbler

spray olive oil

5 tbsp melted butter, divided

1/3 cup grated Parmesan cheese

2 tbsp chopped fresh parsley

4 cups cubed baguette (or sourdough or ciabatta–any works)

1 large red onion, diced

1 cup white cooking wine

1-10 oz can condensed cream of chicken soup

1/4 cup chopped sun-dried tomatoes (or 1/2 cup diced fresh tomatoes or red bell pepper)

3 cups chopped deli-roasted chicken (in a pinch, canned chicken breast works well)

1) Preheat oven to 400 degrees; lightly grease 4 small casserole dishes (or 1 large casserole dish) with spray olive oil

2) In large mixing bowl, stir together 4 tbsp melted butter (reserving 1 tbsp), Parmesan cheese, and parsley; add bread cubes and toss to coat well; set aside

3) In large skillet, melt reserved 1 tbsp butter over medium-high heat; add onions and cook, stirring often, 10-12 minutes until soft and golden brown; lower heat to medium and stir in cooking wine, cream of chicken soup, sun-dried tomatoes, and chicken; cook 5-7 minutes until heated through

4) Remove onion-chicken mixture from heat and divide between 4 casserole dishes; top with bread cubes and cook in oven 12-15 minutes until golden brown; remove from oven and serve

Servings: 4


As good as this potato-chicken bake is, it should be more difficult to get it from cutting board to table. Is it the Gold potatoes that make it so good? The chicken? The cheese? All and more. Thumbs up!

Loaded Potato-Chicen Bake

spray olive oil

2 tbsp olive oil, divided

4 medium potatoes, cubed (I used Gold potatoes and didn’t peel)

1/2 tsp sea salt

1/4 tsp ground black pepper

1-1/2 lbs chicken tenderloins, chopped

1 cup chopped onion

1-10 oz can condensed cream of chicken soup

1 cup milk

1/3 cup freshly grated parmesan cheese

1/2 tsp paprika

3/4 cup shredded colby-jack cheese blend

2 green onions, sliced thin

2 tbsp chopped fresh parsley

Optional: sour cream

1) Preheat oven to 375 degrees; lightly coat 9×13 casserole dish with olive oil cooking spray

2) To large skillet add 1 tbsp olive oil (reserving 1 tbsp) and heat over medium-high heat; add potatoes, sprinkle with salt and pepper, and cook 10 minutes, stirring often; spoon potatoes into casserole dish and set aside

3) Lower skillet heat to medium and add reserved 1 tbsp olive oil; add chicken and onion to skillet and, stirring often, cook 6-7 minutes until chicken is nearly cooked through; stir chicken and onion mixture into potatoes; set aside

4) To a medium bowl add soup, milk, parmesan cheese, and paprika; mix well and pour over potato-chicken-onion mixture; bake in oven 30 minutes; sprinkle cheese, onions, and parsley over casserole and cook additional 5 minutes until cheese melts; remove from oven and serve with or without sour cream

Servings: 4-6 (depending on appetite, of course)