Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

This hearty chicken casserole makes a big batch, making it perfect for feeding a crowd. It's one of those comforting meals everyone loves, and the leftovers freeze beautifully for an easy dinner another day.

Ingredients

• 1 medium yellow onion, diced

• 4 oz mushrooms, chopped

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 1¼ cups half-and-half

• Pinch of kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder
  

• 2 cups cooked, shredded chicken

• 1 cup frozen peas

• 12 oz egg noodles, cooked

• ½ cup shredded Colby cheese, plus extra for topping

• ⅔ cup shredded mozzarella cheese, plus extra for topping

• ½ cup shredded Parmesan cheese, plus extra for topping

• 4 oz French's Crispy Fried Onions, divided

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. If you're making this for a potluck, a large disposable aluminum casserole pan works great.

2. Prepare the chicken: You can use shredded rotisserie chicken, but I usually cook 2 pounds of chicken breasts in the Instant Pot. Season with salt, pepper, and Montreal Chicken Seasoning, then cook on High Pressure for 12 minutes. Quick release the pressure, then pulse the cooked chicken breasts in a food processor 3–5 times until shredded. Transfer the shredded chicken to a large mixing bowl.

3. Cook the egg noodles in boiling water for 7 minutes, or until al dente. Drain well.

4. In a skillet over medium heat, add a little olive oil and butter. Cook the diced onion and chopped mushrooms, stirring occasionally, until softened and lightly golden, about 5 minutes.

5. Add the cooked onion and mushrooms to the bowl with the shredded chicken. Stir in the cream of chicken soup, sour cream, half-and-half, kosher salt, black pepper, garlic powder, frozen peas, 2 ounces of the French's Crispy Fried Onions, most of the shredded cheeses (reserve a few tablespoons of each for the topping), and the cooked egg noodles. Gently stir until everything is well combined.

6. Transfer the mixture to the prepared baking dish and sprinkle the reserved cheeses over the top.

7. Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray and cover the casserole, placing the sprayed side down to prevent the cheese from sticking.

8. At this point, you can refrigerate the casserole and bake it the next day, or continue with baking.

9. Bake for 40 minutes, or until hot and bubbly. Remove the foil, sprinkle the remaining 2 ounces of French's Crispy Fried Onions over the top, and continue baking for 5–10 minutes, until the onions are golden and crispy.

10. Let the casserole rest for about 10 minutes before serving.

Decadent Chocolate Caramel Toffee Poke Cake

Decadent Chocolate Caramel Toffee Poke Cake

This easy yet decadent cake is one of my favorite desserts to bring to potlucks. It's always a crowd-pleaser, and everyone asks for the recipe!

To make serving day even easier, I usually bake the cake the day before. After it comes out of the oven, let it cool slightly before poking the holes. You will find recipes that say to put the caramel sauce on right away but, I find that it gets too soggy. Don't put it on until the cake is completely cooled. I let it sit in the fridge overnight. The day of serving, I pour the carmel sauce over top add the toffee bits and add the whipped topping, toffee bits, and drizzle for a beautiful finishing touch.

This cake is rich enough that a small piece is usually plenty—but it's so delicious, you'll probably find yourself coming back for another bite!

Ingredients

• 1 (15.25 ounce) package chocolate cake mix (mix and bake according to package directions)

• 6 ounce can sweetened condensed milk

• 6 ounces caramel sauce

• 1 bag toffee bits

• 1 (8 ounce) container frozen Cool Whip topping, thawed

• Caramel or chocolate sauce (or both!) for drizzling

Instructions

1. Mix and bake the cake according to the package directions.

2. Allow the cake to cool slightly, then poke holes all over the top using a chopstick or fork. Refrigerate overnight

3. Combine the sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing the mixture to soak into the holes.

4. Sprinkle half of the toffee bits over the cake.

5. Frost with the thawed whipped topping.

6. Top with the remaining toffee bits and drizzle with caramel sauce, chocolate sauce, or both.

Easy Fancy Cheese Ball

I love using my food processor for this recipe—it makes everything so quick and easy. The key is doing things in the right order so you don’t have to keep stopping to clean it out. I’ve written the steps exactly how I do them.

If you prefer to chop everything by hand, you can absolutely do that… but you’ll be missing out on the joy of using a food processor 😊

Easy Fancy Cheese Ball

Ingredients

• 1 ½ cups pecans
• Fresh parsley, chopped
• 2 (8 oz) packages cream cheese, softened
• 1 package ranch dressing mix
• 2 ½ cups shredded cheddar or Colby Jack cheese

Instructions

1. Add pecans to the food processor and chop. Transfer to a small bowl.
2. Add parsley to the food processor and chop. Add to the same bowl as the pecans.
3. Insert the shredding disc and shred the cheese.
4. Switch to the dough blade. Add cream cheese, ranch mix, and shredded cheese. Mix until well combined.
5. Transfer mixture onto plastic wrap and form into a ball.
6. Wrap and freeze for about 10 minutes to make it easier to handle.
7. Place about ¼ of the pecan/parsley mixture onto wax paper.
8. Unwrap the cheese ball placing it on top the mixture above and then press/roll the rest of the mixture to the remaining ball, pressing gently to coat completely.
9. Refrigerate until ready to serve.

Below is how I store it in the fridge - wrapped until ready to transfer it to a plate to serve

🌮 Cheesy Taco Bake Casserole (Easy Freezer-Friendly Dinner!)

 This Taco Bake is hearty, cheesy, and so delicious! 🤤

It’s the perfect make-ahead meal you can pop in the oven about 45 minutes before dinner.

I also love serving this for a potluck because it feeds a crowd, travels well, and the leftovers are amazing! 🙌✨

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🧡 Taco Bake (Great Freezer Meal!)

Servings: 8 to 10

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🛒 Ingredients

• 2 Tablespoons olive oil

  
  
  

• 1 Tbsp butter

• 1 pound ground beef

• 1 medium yellow onion, diced

• 1 package taco seasoning

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 3 Tablespoons tomato paste

• 16 ounce jar salsa

• 15 ounce can black beans, drained and rinsed (optional)

• 2 cups Mexican blend shredded cheese (divided)

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👩‍🍳 Directions

1. Preheat oven to 350°F.
   Spray a 9×13 or 3-quart baking dish with nonstick spray and set aside.

2. Heat a large deep skillet over medium-high heat
   (or use the Instant Pot on “Sauté,” which I love!) 😄

   
   
   

3. Add olive oil and onions and sauté until tender, about 3–4 minutes.

4. Add ground beef and cook, crumbling with a wooden spoon, until browned and mostly cooked, about 4–5 minutes.

5. Beef should be fully cooked and brown at this point.
   Drain any fat and return to the skillet.

6. Stir in taco seasoning, salt, pepper, tomato paste, salsa, and beans (if using).
   Cook for 1–2 minutes.

7. Turn off the heat and stir in 1 cup of shredded cheese 🧀.

8. Transfer mixture to the prepared baking dish and top with the remaining 1 cup of cheese.

9. Bake for about 25 minutes, until hot and bubbly and cheese is melted ✨.

10. Top with chopped tomatoes, cilantro, sliced olives, and serve!

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🌟 Favorite Toppings & Serving Ideas

I love serving this with:

• Shredded lettuce 🥬

• Sour cream

• Guacamole 🥑

• Cilantro

• Chopped tomatoes 🍅

• Extra shredded cheese 🧀

• Taco sauce 🌶️

Let everyone build their own:

✅ Hard or soft tacos
✅ Nachos
✅ Taco salad over lettuce

So fun and customizable!

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❄️ Freezer Instructions (Make Ahead!)

To freeze:

1. Cook the beef mixture and place it in the baking dish.

2. Omit the final 1 cup of cheese on top.

3. Cool completely, then cover tightly with plastic wrap and aluminum foil.

4. Freeze for up to 3 months.

To bake from frozen:

1. Thaw overnight in the refrigerator until completely thawed.

2. Remove plastic wrap and foil.

3. Let sit on the counter for 20 minutes.

4. Top with the remaining 1 cup of cheese.

5. Bake at 350°F for 45–55 minutes, until hot, bubbly, and melted.

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✨ Perfect for weeknights, meal prep, potlucks, and cozy family dinners!

Elle's Cheesy Chicken, Rice & Broccoli Casserole

 The Ultimate Comfort Dish

If you’re craving warm, cheesy comfort food, this Cheesy Chicken, Rice & Broccoli Casserole will be your new go-to. It’s hearty, full of flavor, and the kind of dish that makes everyone at the table happy. The tender chicken, creamy sauce, sharp cheddar cheese, and buttery Ritz cracker topping come together in one perfect bite. It’s family-friendly, meal-prep friendly, and tastes just as good the next day or microwave it out of the freezer for some fast hearty leftovers.

This will be the dish I turn to when the weather cools down or I just want something that feels like home.

Elle's Cheesy, Chicken, Rice & Broccoli Casserole

Ingredients

butter
1 small onion chopped
1 ½ lbs. boneless skinless chicken breast, seasoned with poultry seasoning, s&p
3 cloves garlic minced
 
1 cup uncooked long grain white rice, I precook this in the instant pot
 
4 cups broccoli florets cut in bite size pieces, I use frozen
 
4 tablespoons all purpose flour
½ teaspoon onion powder
½ teaspoon Montreal chicken seasoning or poultry seasoning
½ teaspoon dried thyme leaves
 
1 ¼ cups chicken broth
2 cups milk
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers crushed 32 crackers

Steps

Melt 2 tablespoons butter in a large skillet over medium heat.
Add the onions and move the onions to one side of the skillet.
Add the seasoned chicken and cook until browned, flipping halfway through to brown both sides. Work in batches with the chicken, removing the cooked pieces to a plate and stirring the onions on the other side of the skillet.
Once all the chicken has been cooked and removed, add the garlic to the onions and cook for 1 minute while stirring constantly. Plate the onions and garlic.
Chop the chicken
Microwave broccoli for 2 minutes
Preheat oven to 375 degrees. Spray 9×13 inch casserole dish with nonstick cooking spray.
Melt 4 tablespoons butter over medium-low heat. Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes. Add spices. Slowly whisk in the chicken broth and milk. Continue whisking and cooking until smooth and slightly thickened.
Combine onions, 1/2 C cheese, chicken, rice & broccoli and pour sauce overtop. Stir to coat.
Spoon the chicken mixture into the prepared casserole dish. Top with the remaining cheese.
Combine the crackers and 4 tablespoons melted butter. Sprinkle it over the casserole and bake for 20-25 minutes or until the top is browned and the cheese is melted.

Elle's Everything But The Kitchen Sink Celery Salad

If you’ve ever thought of celery as just a background player, this recipe will change your mind. It’s fresh, flavorful, and completely customizable—Elle's Everything But The Kitchen Sink Celery Salad is perfect for using up what you have on hand. Packed with crunchy texture, and a bright punchy dressing, this dish proves that celery can absolutely shine on its own. Whether you serve it as a side, a light lunch, or part of a bigger spread, this easy, forgiving recipe is one you’ll come back to again and again. 

Elle's Everything But The Kitchen Sink Celery Salad

Ingredients

1 bunch celery, sliced into 1/2-inch thick slices1 bunch celery, sliced into ½-inch thick slices
2 apples, chopped (gala or honeycrisp are nice)2 apples, chopped (gala or honeycrisp are nice)
1/2 English cucumber, finely chopped½ English cucumber, finely chopped
1 shallot, quartered and thinly sliced1 shallot, quartered and thinly sliced
1 cup chopped walnuts or pecans or sunflower seeds or almonds or ???1 cup chopped walnuts or pecans or sunflower seeds or almonds or ???
cranberries or raisinscranberries or raisins
sliced grapes, optionalsliced grapes, optional
chopped dates, optionalchopped dates, optional
1/4 cup chopped or shaved Parmesan cheese¼ cup chopped or shaved Parmesan cheese
 
Dressing:subheading: Dressing:
1 1/2 cups finely grated Parmesan cheese1 ½ cups finely grated Parmesan cheese
1/4 cup lemon juice¼ cup lemon juice
1 teaspoon Dijon mustard1 teaspoon Dijon mustard
1/4 cup mayonnaise¼ cup mayonnaise
3 tablespoons olive oil3 tablespoons olive oil
1 tablespoon honey1 tablespoon honey
1 clove garlic, grated1 clove garlic, grated
1/4 teaspoon kosher salt¼ teaspoon kosher salt
1/4 teaspoon ground black pepper¼ teaspoon ground black pepper

Steps

For salad, add celery, apple, cucumber, shallot, dates, walnuts, and chopped Parmesan to a large bowl and set aside.For salad, add celery, apple, cucumber, shallot, dates, walnuts, and chopped Parmesan to a large bowl and set aside.
For dressing, whisk finely grated Parmesan, lemon juice, Dijon mustard, olive oil, honey, garlic, salt, and pepper together in a bowl and pour over salad. Toss until well coated. Serve immediately or refrigerate until ready to serve.

Pesto Mozzarella Chicken Sliders

I had a pack of 12 slider buns and it workedout great. Super easy to assemble and then bake. Best if served warm but we took them to a potluck in the park and they were delicious! Even the kids loved them.

Ingredients

18 slider buns - cut in half crosswise18 slider buns - cut in half crosswise
2 cups cooked and shredded chicken - (rotisserie chicken works great!)2 cups cooked and shredded chicken - (rotisserie chicken works great!)
11 ounces Buitoni Pesto with Basil11 ounces Buitoni Pesto with Basil
2 tablespoons butter - melted2 tablespoons butter - melted
18 slices mozzarella cheese15 slices mozzarella cheese
⅓ cup mayo - optional⅓ cup mayo - optional

Steps

Preheat oven to 400 degrees and lightly grease a 9×13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.Preheat oven to 400 degrees and lightly grease a 9×13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.
Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.Spread mayo on the bottom sliders buns (optional) then layer evenly with shredded chicken, pesto, mozzarella slices, and finish with top halves of the buns. Brush pesto-butter mixture over the tops of the sliders.
Bake for 10 minutes uncovered, then cover with foil and continue to bake 10-15 more minutes until cheesy is melted. Serve warm.Bake for 10 minutes uncovered, then cover with foil and continue to bake 10 to 15 more minutes until cheesy is melted. Serve warm.

Notes

Make ahead: these sliders can be prepared ahead of time, covered tightly and refrigerated, then baked just before serving. If baking straight from the fridge, add 10-15 minutes baking time. 

Amazing Potato Salad

I know you are thinking "cooking potatoes for 4 minutes - UGH! They are going to be hard". Trust me when I tell you that it makes them the perfect texture of being cooked but holding together. Putting on the French Dressing over the warm potatoes makes them absorb in the delicious dressing. In future, I may add green onion and chopped dill pickles to this.

Servings: 6 – 8

Ingredients

POTATO SALAD:
2 lb russet potatoes peeled and cut into 3/4" cubes
2 tsp salt
1/2 cup French Dressing – homemade (below)
3/4 cup cucumber, finely diced (cut lengthwise and remove watery seeds first)
1 1/2 cups celery, finely sliced diagonally
1/2 cup white onion, finely minced (use the juices too)
 
POTATO SALAD DRESSING:
1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp horseradish cream
1/2 tsp salt
1/4 tsp black pepper
 
FRENCH DRESSING
1 tbsp dijon mustard
2 tbsp white wine vinegar OR apple cider vinegar)
1/4 cup extra virgin olive oil
1 tbsp water
1/2 tsp white sugar
1/2 garlic clove , finely grated or minced
1/2 tsp salt
1/4 tsp black pepper

Steps

French Dressing – Shake ingredients in a jar until well combined.
Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).
Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
Creamy Dressing – Mix ingredients in a bowl until combined.
Add creamy dressing, celery, cucumber, onion and toss gently to combine.
Feel free to add hard boiled eggs, green onions, lawry's seasoning, celery salt, chopped pickles, pickle juide, red onion or other ingredients as desired.

This is best if you make at least a few hours ahead or even better, overnight, to give the flavors a chance to meld but still amazing if served straight away! Always serve at room temperature, not fridge cold.

 

Elle's Cauli-tater Salad

If you are craving potato salad but want a healthy / keto version, this is it! Mark, who doesn't even think of being healthy, requests this over a potato salad. With microwaving the cauliflower, it makes it so easy (no peeling, boiling and then mashing potatoes). I make it at least the day beforehand to let the flavors meld. So good! 

Elle's Cauli-tater Salad

Ingredients

1 medium cauliflower head, chopped
3 large hard boiled eggs, chopped
2 stalks celery, diced
1/4 medium red onion
1 to 2 green onions, chopped
1/4 cup mayonnaise (add more if needed)
1/2 tbsp dijon mustard
2 full pickles finely chopped
1/2 tbsp apple cider vinegar
1 tsp Pink Himalayan Salt
1/2 tsp black pepper

Steps

Break the head of cauliflower up into chunks and cut into desired sized pieces.
Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 and stir and then continue to mic for 3 to 6 minutes, stirring or until cauliflower is fork tender.
Dice the hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
Make the day ahead.
Store in a sealed container in the fridge up to one week. Serve cold and enjoy!

Broccoli Salad

This is so easy. Make sure to make it up the day beforehand and refrigerate overnight to let the flavors blend.

 Ingredients

4 C broccoli chopped in small pieces
1/4 C red onion, finely chopped
1/4 C celery, chopped
1/4 C raisins
1/2 C sunflower seeds
1/2 lb of bacon, cooked (optional)
green grapes (optional)
Granny Smith apple chopped
Dressing
1/4 C sugar
3/4 C mayo
2 tsp apple cider vinegar
salt & pepper

Steps

Combine all ingredients and refrigerate for a few hours or over night

Elle's Mother's Lemon Poppy Seed Cake

This is another easy, delicious and elegant cake to have on hand. Perfect for breakfast with coffee, a mid-day snack or for dessert. Not only it is versatile but, it lasts well covered in saran wrap on the kitchen counter....unless you have folks around that nibble at it all day in which case, it disappears quickly lol!

Lemon Poppyseed Cake

Ingredients

1 pkg Duncan Hines Lemon Supreme Cake Mix
1 pkg lemon instant pudding
1/4 C poppy seeds
1 egg (extra in addition to the package directions)
 



Glaze
1 cup powdered sugar
fresh lemon juice (optional)
water or milk, or as needed

Steps

Grease and flour a Bundt pan.
Prepare cake mix as directed but add 1 extra egg, pudding and poppy seeds.
Bake as directed on package.
Cool and dust with icing sugar.
ICING
Mix icing sugar with as much lemon/water/milk as needed to make a thick drizzle icing. Using lemon/water/mix based on desire for tart or sweetness - totally roughly 1 Tbsp or desired consistency.

Notes

If you only have vanilla instant pudding instead of the lemon pudding, grate 1 lemon into the cake mix for additional lemon flavor.