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Southwest Sausage Biscuit Breakfast Bake

By 30 Comments

This easy make-ahead biscuit breakfast bake takes a trip South of the border by combining breakfast sausage, Chorizo sausage, eggs, cheese, biscuits, and jalapeno pepper. This biscuit casserole with biscuits on top is easy to throw together this will become a family favorite for weekends and holidays.

Try other popular breakfast recipes like this one for Three Cheese Italian Breakfast Casserole.

Southwestern biscuit casserole with slices of avocado.

What You Can Expect From This Recipe

This biscuit breakfast bake is technically a “strata”. A strata is made from a mixture which consists mainly of bread, eggs and cheese. A strata is traditionally prepared and then covered to sit overnight in the refrigerator. This allows the bread to soak up some of the liquid and soften. And that’s what we’re doing here.

My sausage, egg, breakfast casserole takes advantage Southwestern culture by spicing things up with chorizo sausage and jalapeno peppers. And lots of cheese. Who can argue with that?

This is a 9 x 13″ pan make ahead cheese breakfast casserole that is prepared the evening before. Just pop it in the oven the next morning to serve that hungry breakfast crowd.

  • It’s Make ahead
  • This breakfast casserole will feed a crowd – about 12 hungry folks.
  • You really don’t need many side dishes. How about some sliced watermelon, slices of avocado, or a bowl of mixed berries and a tall glass of orange juice? Or even a simple green salad turns this one into a brunch-style meal.
  • It’s easy to customize. Try this with cubed ham, crumbled bacon or your choice of cheese. Maybe some sauteed mushrooms or onions? Make it your own.

Let’s take a look

Tip: Try making my Fried Biscuits. This is a recipe for canned biscuits that are pan fried to a buttery golden treat. Use any of these leftover fried biscuits to make this casserole recipe.

Ingredients You’ll Need

Ingredients to make Sausage Biscuit Breakfast Casserole.
  • Cooked Biscuits. Use leftover homemade biscuits, or cooked Pillsbury canned biscuits to make this an easy fix.
  • Cheese: A combination of shredded cheddar and grated Parmesan.
  • Sausage: A combination of cooked breakfast sausage and cooked Mexican chorizo.

Ingredient Substitutions

  • Spinach: You can use frozen spinach, but be sure and press out as much moisture as you can before cooking.
  • Cheese: Experiment with any good melting cheese. White Cheddar, Swiss, Monterey Jack, Muenster (my favorite melting cheese), Provolone and Colby are all good choices here.
  • Sausage: This recipe calls for a combination of Mexican Chorizo and traditional breakfast sausage. You can use all chorizo or all breakfast sausage rather than a combo.
  • Milk: Half and Half can be substituted for the whole milk.
  • Jalapeno Pepper: If you don’t like the heat that Jalapeno Peppers bring, substitute Poblano Pepper or even a bell pepper. Any color will work. Try a 4-ounce can of chopped Hatch chile peppers from the Mexican aisle.

How To Make This Biscuit Breakfast Bake, It’s Easy.

Adding chopped up biscuits to 9 x 13 casserole pan to make sausage breakfast casserole.
Adding spinach to make sausage breakfast casserole.
  1. Step 1: Chop the cooked biscuits and place half of them into a greased 9 x 13 inch baking dish. Your trusty Pyrex baking dish will work great for this recipe.
  2. Step 2: Add a couple fist fulls of fresh baby spinach on top of the chopped biscuits.
Adding cooked sausage to sausage breakfast casserole.
Adding shredded cheese to sausage breakfast casserole.
  1. Step 3: Add the crumbled and cooked sausages on top of the spinach.
  2. Step 4: Add shredded cheeses and sprinkle on chopped jalapeno.
Mixing eggs and milk to make a custard for sausage breakfast casserole.
Adding biscuits to sausage breakfast casserole.
  1. Step 5: In a large bowl whisk together eggs and milk until well combined.
  2. Step 6: Add the remainder of the chopped biscuits to the top of the casserole and pour in the milk egg mixture. Cover with foil or plastic wrap and refrigerate overnight or at least 8 hours. You’ll cook the casserole the next morning.

FAQ’s

Do You Have To Let This Biscuit Breakfast Bake Sit Overnight?

Let the casserole sit covered in the refrigerator for around 8 hours. I’ve also prepared this casserole first thing in the morning to cook that evening for dinner. Works like a charm.

Tips for Success

  • Please don’t try to save fat calories by using 2% or non-fat milk. A lower fat milk will produce too much water and cause the strata to be soggy. 
  • Choose bulk sausage. You can purchase sausage links, but it will be more time consuming to remove membranes and crumble into chunks.
  • Use a serrated knife to make cutting any bread easier.
  • If you use a clam shell of tender baby spinach, you won’t have to remove the stems.
  • You can add salt and freshly ground pepper if you’d like, but the cheese and sausage are naturally salty in nature. Go light with seasoning.
  • Make sure the casserole is cooked through by sticking a knife in the middle. If the knife comes out clean, the casserole is done. If the casserole is jiggly, it needs more time in the oven.
  • Don’t use uncooked biscuit dough, the biscuits must be pre-cooked for this biscuit egg casserole.

Storage and Freezing

  • Storage: Store any leftovers by tightly covering the casserole pan with plastic wrap.
  • Freezing: You can freeze the whole strata by covering tightly with aluminum foil. Just let the strata cool to room temperature then cover tightly with two layers of foil. The strata will keep for a couple of months. To reheat a whole strata, defrost it in the refrigerator overnight. Preheat oven to 300 and bake for 30 minutes. Remove the foil, check the heat level of the strata and bake another 10 – 15 minutes.
  • You can freeze leftovers in individual portions. Wrap in foil or store in an air tight container. Use a microwave to reheat the frozen pieces. Unwrap and then place on a microwave safe plate. Microwave at 50% power for about three minutes. Check the heat level and then microwave on high power in 30 second increments. Slower and gentler is always better when reheating food in a microwave oven.

More Breakfast Casserole Recipes

You’re going to love this sausage egg biscuit casserole recipe. I hope you give it a try, especially if you’re a big biscuit breakfast fan.

And don’t miss this great Breakfast Burrito Casserole. It’s a make ahead, overnight recipe that will WOW your crowd.

And if you’re looking for more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye-opening recipes including the most popular on my site for Home Fried Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of sausage biscuit bake with sliced avocados.
Print Recipe
5 from 1 vote

Sausage Biscuit Breakfast Bake

A make ahead biscuit breakfast bake is a strata style casserole life saver recipe to serve a crowd for breakfast. A sausage biscuit bake that is hearty and totally delicious.
Prep Time15 minutes
Cook Time50 minutes
Resting time8 hours
Total Time1 hour 5 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 12
Calories: 241kcal
Author: Lea Ann Brown

Equipment

  • 1 9 x 13 baking dish

Ingredients

  • 8 cooked biscuits rough chopped. If using Pillsbury, use the regular biscuits rather than the large "Grands".
  • ¼ pound chorizo sausage crumbled, cooked and drained
  • ¼ pound breakfast style sausage crumbled, cooked and drained
  • 2 handfulls fresh baby spinach About 5 ounces
  • 2 small jalapeno seeded, deveined, chopped or thin sliced
  • ½ cup shredded cheddar
  • ½ cup shredded Parmesan
  • 10 large eggs
  • 2 cups whole milk

Instructions

  • Chop the cooked biscuits and place half of them into a greased 9 x 13 inch baking dish. Your trusty Pyrex casserole dish will work great for this recipe.
  • Add a couple fist fulls of fresh baby spinach on top of the chopped biscuits.
  • Add the crumbled and cooked sausages on top of the spinach. Sprinkle on the grated cheeses and chopped jalapeno pepper.
  • In a large bowl whisk together eggs and milk until well combined.
  • Add the remainder of the chopped biscuits to the top of the casserole and pour in the milk egg mixture. Cover with foil or plastic wrap and refrigerate overnight or at least 8 hours.
  • Preheat oven to 350 degrees. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares.

Notes

Tips for Success
  • Please don’t try to save fat calories by using 2% or non-fat milk. A lower fat milk will produce too much water and cause the strata to be soggy. 
  • Choose bulk sausage. You can purchase sausage links, but it will be more time consuming to remove membranes and crumble into chunks.
  • Use a serrated knife to make cutting any bread easier.
  • If you use a clam shell of tender baby spinach, rather than regular spinach, you won’t have to remove the stems.
  • You can add salt and freshly ground pepper if you’d like, but the cheese and the sausage are salty in nature. Go light with seasoning.
  • Make sure the casserole is cooked through by sticking a knife in the middle. If the knife comes out clean, the casserole is done. If the casserole is jiggly, it needs more time in the oven.
  •  

Nutrition

Calories: 241kcal | Carbohydrates: 17g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 509mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg

Biscuit Breakfast Bake …It’s What’s for Brunch

This Biscuit Breakfast Bake Recipe was first published April of 2012 and republished June of 2023 to add step by step instructions.

Crispier Golden Crusted Parmesan Potatoes

By 3 Comments

These oven roasted Parmesan Crusted Potatoes are golden, cheesy, buttery and totally irresistible in flavor. Adding a dusting of flour makes these a crispier parmesan potato. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.

Parmesan crusted potatoes cubes in a white serving bowl.

What You Can Expect From This Recipe

At this current date, there is a viral Tik-Tok Parmesan Crusted Potato recipe floating around the universe. This is not that. This recipe comes from my Kansas hometown church cookbook published in 1995 and adds a dusting of flour to ramp up that crispy factor.

What makes this the ultimate potato side dish?

  • Grab your trusty 9 x 13 Pyrex baking dish. This is a one pan potato recipe.
  • Using tender skinned Yukon Gold potatoes means you don’t have to take the time to peel potatoes. Just wash, then cut the potatoes in cubes and you’re on your way to an easy side dish.
  • With a dusting of flour, and a layer of butter on the bottom of the pan, these baked Parmesan potatoes come with a crispy exterior, fluffy interior compliments of Parmesan cheese.
  • Surprisingly Easy To Make: You’ll find easy detailed step by step instructions to make the perfect Parmesan potatoes.
  • They make a wonderful side dish for any main course. All you need is a grilled steak and a fresh salad and you’re got a perfect family dinner.

Potatoes always find way to steal the show on our dinner plates. And if you’re like me, you’re always interested in a new potato recipe to try.

Ingredients You’ll Need:

Ingredients to make parmesan crusted potatoes.
  • Yukon Gold Potatoes: Our favorite potato. The skins are tender, therefore no peeling is required and once cooked, they’re tender enough to eat.
  • Grated Parmesan Cheese: Use fresh finely grated Parmesan cheese. A microplane zester works well here. Purchase the “sandy” textured Parmesan cheese at the grocery store. The fine texture will adhere better to the potatoes. Pecorino Romano is also a good choice here.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions:

  • Potatoes: You can use russet potatoes which will have to be peeled. You can also use baby Yukon Gold or baby red skinned potatoes. Simply cut them in half.

Step by Step Instructions, it’s Easy:

Cubing Yukon Gold potatoes to make Parmesan Crusted Potatoes.
  1. Step 1: Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th’s.
Cubed Yukon Gold potatoes in a colander to make Parmesan potaotes.
  1. Step 2: Place the cut potatoes in a colander and rinse with water.
Melting butter in a pyrex casserole dish.
  1. Step 3: Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the “turn off turntable” feature if you have it.
Parmesan crusted potatoes in Pyrex casserole ready to bake.
  1. Step 4: Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl. Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan with melted butter. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
Baked potatoes with parmesan cheese garnished with chives.
  1. Step 5: Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.

What to Serve with Parmesan Crusted Potatoes:

Potatoes are the quintessential side dish for about any entree. Here are some ideas.

FAQ’S:

Can I make this Recipe Gluten Free?

Yes, these flour coated potatoes can become gluten free by substituting all-purpose flour with a gluten free flour mix.

Can these Potatoes be made Ahead?

Parmesan Crusted Potatoes are best prepared and eaten right after baking. The only thing you can do to save time is chop the potatoes and keep them covered in water until ready to proceed with the recipe. This can be done a few hours in advance.

Can I use A Sheet Pan to make this Recipe?

Yes. Use a microwave safe dish to melt the butter then pour it onto the sheet pan. Then proceed with recipe instructions. A sheet pan will heat faster and hotter than a Pyrex baking dish. Watch the potatoes so they don’t burn.

Tips For Success:

  • Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
  • Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
  • Want to add a little spicy heat? Add ½ teaspoon red pepper flakes to the flour, parmesan cheese mix.

Storage and Reheating:

  • Store any leftovers in an airtight container in the refrigerator for up to four days.
  • An air fryer is a great way to reheat these potatoes to keep them crispy. Lay them in a single layer and re-heat at 375 degrees for just a few minutes. You can also reheat them in the oven on a sheet pan. Again, 375 degrees for about ten minutes, or until just heated.
  • You can use a microwave to reheat. However, the microwave will cause the potatoes to lose their crunchy appeal.

During the Summer months, don’t hesitate to grab some of those very special purple potatoes for this Roasted Purple Potatoes Recipe. Or this recipe for cumin garlic Marbled Potatoes. They add a splash of color to your Summer entrees.

And if you’re looking for more, don’t miss my category for Potato Side Dish Recipes. You’ll find the most popular potato side dish on my site for Savory Cast Iron Skillet Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crusted parmesan potatoes in a bowl.
Print Recipe
4.50 from 2 votes

Crispier Golden Crusted Parmesan Potatoes

These oven roasted Parmesan Crusted Potatoes are golden, crispy, buttery and totally irresistible with flavor. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 238kcal
Author: Lea Ann Brown

Equipment

  • 9 x 13" Pyrex Baking Dish

Ingredients

  • 2.5 Pounds Yukon Gold Potatoes
  • 6 Tablespoons Butter Salted or unsalted
  • ½ Cup Flour
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Fresh Ground Pepper
  • ½ Cup Parmesan cheese fine grated

Instructions

  • Preheat oven to 375 degrees.
  • Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th's. Place the cut potatoes in a colander and rinse with water.
  • Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the "turn off turntable" feature if you have it.
  • Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl.
  • Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
  • Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.
  • Potatoes are ready when they're golden brown.

Notes

Tips for Success
  • Purchase a wedge of Parmesan cheese and grate it yourself. Fresh grated is always better for flavor. Use a microplane zester to obtain the texture that will guarantee the cheese sticks to the potatoes.
  • Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
  • Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
  • If you use Russet potatoes, you’ll need to peel them, as the skins are tough.
  • Make Ahead: You can cut the potatoes and keep them covered with water a few hours in advance. 

Nutrition

Calories: 238kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 467mg | Potassium: 615mg | Fiber: 3g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 2mg

Parmesan Crusted Potatoes … They’re What’s For A Side Dish

Creamy Tangy Chicken Macaroni Salad Recipe

By 32 Comments

This Chicken Macaroni Salad Recipe is a classic make-ahead pasta salad, which makes it pot luck perfect. With chicken breast, peas and an irresistible creamy sweet tangy mayonnaise dressing, this is one of those “can’t stop eating” recipes.

Chicken Macaroni Salad on a round plate.

This creamy chicken macaroni salad is a great recipe for a ladies luncheon, a recipe to add to your Summer BBQ plans, or for that office potluck. Why? Because it’s a make-ahead recipe and It’s a guaranteed crowd pleaser.

I’ve enjoyed this recipe for nearly 35 years, compliments of a co-worker. Its hands down our favorite macaroni salad. And that’s a big compliment since I’ve hardly met a macaroni salad I didn’t like.

An addicting flavor and texture combination of chicken, macaroni, and a medley of crunchy vegetables, all coated in a creamy sweet and tangy dressing.

This recipe also adds a touch of dill to brighten the overall flavor.

Everyone adores a good old-fashioned pasta salad, especially during Summer months when macaroni salads rule.

This is an easy recipe to make, so if you’re a beginner cook, you can take this one to the bank and enjoy the compliments.

And there’s something about peas and pasta that sends this one over the top.

Let’s take a look.

Ingredients of Macaroni Chicken Salad

Ingredients to make macaroni chicken salad.
  • Pasta: Keep it simple and traditional with elbow macaroni noodles.
  • Frozen Peas.
  • Chicken Breast: Cook the chicken breast in advance.
  • Mayonnaise: Use a name brand mayo such as Best Foods, Dukes or Hellmans.
  • Onion, sweet, yellow or white onion. Avoid red onion as the flavor is very strong and will over-power the other ingredient flavors.

Ingredient Substitutions

  • Pasta: Use any short cylindrical pasta shape. I like shell shaped pasta for this recipe or something fun like Cavatappi. Shell macaroni is also a great idea here.
  • Dill Weed: This recipe calls for dried dill weed. If you have access to fresh dill you can most certainly substitute it. Fresh dill will also work well as garnish.
  • Chicken Breast: Cook your own chicken breast and then cut into bite sized pieces, or use chopped rotisserie chicken, or canned chicken breast will make this even easier.
  • Vinegar: If you don’t have apple cider vinegar, white vinegar will work well here, as well as unseasoned rice vinegar.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

How To Make Chicken Macaroni Salad, It’s Easy!

Step 1 to make chicken macaroni salad. Boiling elbow macaroni.
  1. Step 1: Cook macaroni noodles according to package instructions. Drain well and rinse briefly with cool water.
How to make chicken macaroni salad.
How to make chicken macaroni salad.
  1. Step 2 : Cook macaroni according to package instructions. Drain well and rinse briefly with cool water. Add the pasta to a large mixing bowl and top with the remaining ingredients.
  2. Step 3: Using a large spoon, gently stir to combine. Refrigerate at least two hours before serving.

FAQS

Can I Use Chicken Thighs Instead of Chicken Breast?

You could use cooked boneless, skinless chicken thighs, however the texture of of chicken thighs will change the overall creamy texture of the salad. Thigh meat from a rotisserie chicken would be the exception here. Cooked chicken breast is softer in texture, lighter in color and will work best for this recipe.

Can You Freeze Chicken Macaroni Salad?

Yes. I suggest using a gallon sized freezer bag. I love these bags for storage because they are easy to squeeze the air out of, and they lay flat for convenient space saving storage.

Can I Make This Salad Ahead of Time?

That’s the beauty of this recipe, it’s better made a day ahead as the flavors will improve as it rests. I’ve made this salad for years, and if you cook the macaroni past the a la dente stage, it won’t continue to absorb moisture as it sits. So it won’t dry out.

Tips for Success

  • Cook the pasta past the a la dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked a la dente, it will continue to absorb the moisture from the mayo sauce and will dry out. Cook the pasta to just past the a la dente stage, but don’t let it get mushy.
  • I like to slice boneless, skinless chicken breast, season it with salt and pepper and then saute it in a fry pan stove top. Once cooked through, simply cut into bite sized pieces. You can even purchase pre-cut chicken tenders at the store to make this even easier.
  • Should you rinse macaroni when making macaroni salad? The only reason I rinse in cold water is to help stop the macaroni from cooking while it’s draining in the colander. But, don’t let the cooked macaroni cool too much. Mixing warm macaroni with the vegetables helps bring out the flavor of the celery and onion.
  • Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
  • This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution. Uniform cuts will also improve the appearance of this salad.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Storage and Leftovers

Store any leftovers in an air tight container in the refrigerator for up to 4 days. This is one of those recipes that tastes better with time.

Variations, Pasta Add-In Ideas

I personally wouldn’t fiddle with this chicken salad recipe, it’s that good … but if you’d like here are some add-ins.

  • Chopped carrot.
  • Chopped hard boiled egg
  • Chopped mild bell pepper, like orange or red bell pepper. Green bell peppers may bring too strong of a flavor.
  • Want to make this a tuna macaroni salad? Use drained canned tuna in place of chicken breast.

What To Serve With This Macaroni Salad

Since chicken is added to this macaroni salad, it’s pretty much a main course which makes it perfect to take to a pot luck. However, if you’re feeding a crowd, or hosting a back yard barbecue and need a variety, it would go well with any grilled burgers, steak kabobs or grilled flank steak.

Recipe For Chicken Macaroni Salad

Chicken Macaroni Salad on a round plate.

Serve this pasta salad in a shallow pasta dish garnished with ground black pepper, chopped chives, or chopped fresh dill. Serve the salad cold or at room temperature.

Chicken macaroni salad is a timeless classic that brings together the best of flavors and textures in a single dish. You’re going to love serving this because of the compliments you’ll receive.

More Macaroni and Pasta Salad Recipes

And if you’re looking for even more pasta recipes, either for main course or side dishes, don’t miss my Pasta Category. You’ll find lots of mouthwatering recipes, including the most popular on my site for Fleming’s Steakhouse Mac and Cheese.

This recipe was first published April of 2011 and updated June of 2023 with step by step instructions and photos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken macaroni salad on a white plate.
Print Recipe
5 from 3 votes

Cold Creamy Chicken Macaroni Salad

This is an extremely popular Chicken Macaroni Salad Recipe. With a sweet and tangy dressing the flavors and textures are irresistible.
Prep Time15 minutes
Cook Time10 minutes
resting time2 hours
Total Time25 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 12
Calories: 424kcal
Author: Lea Ann Brown

Ingredients

  • 16 ounces elbow macaroni cooked according to package instructions
  • 2 cup chicken breast cooked and chopped
  • 8 ounces frozen peas
  • 1 cup celery finely chopped
  • ¾ cup sweet onion finely chopped
  • 1 ¾ cup mayonnaise
  • ¼ cup cider vinegar
  • 3 Tablespoon sugar
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspooon dried dillweed or 1 tablespoon fresh dill, chopped.

Instructions

  • Cook pasta according to package instructions just past a al dente stage.
  • In the meantime chop all vegetables. Once the pasta is cooked, drain in a colander and then rinse with cool water to stop the cooking process.
  • Place drained pasta in a large mixing bowl. Add all of the remaining ingredients and stir gently to combine.
  • Taste and adjust flavors to suite your palate. If you like it sweeter, add a little bit of sugar. If you think it's too sweet, add a little more salt or vinegar.

Notes

  • Cook the pasta past the a la dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked a la dente, it will continue to absorb the moisture from the mayo sauce and will dry out. Cook the pasta to just past the a la dente stage, but don’t let it get mushy.
  • I like to slice boneless, skinless chicken breast, season it with salt and pepper and then saute it in a fry pan stove top. Once cooked through, simply cut into bite sized pieces. You can even purchase pre-cut chicken tenders at the store to make this even easier.
  • Should you rinse macaroni when making macaroni salad? The only reason I so is to help stop the macaroni from cooking while it’s draining in the colander. But, don’t let the cooked macaroni cool too much. Mixing warm macaroni with the vegetables helps bring out the flavor of the celery and onion.
  • Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
  • This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution.

Nutrition

Calories: 424kcal | Carbohydrates: 35g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 829mg | Potassium: 272mg | Fiber: 3g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg

Chicken Macaroni Salad Recipe …It’s What’s for Dinner.

Classic Peach Pie With Canned Peaches

By 37 Comments

An easy recipe for a peach pie with canned peaches. Finished with a sweet oatmeal streusel crumb topping, this is a classic canned peach pie recipe you can make year round.

If you’re looking for more fruit pie recipes, don’t miss this one for Fresh Cherry Pie. It’s a recipe from the Culinary Institute and it’s crazy delicious.

Peach crumble pie in an antique green Pyrex pie pan.

When it comes to baking a classic dessert treat, peach pie is an all-time favorite. The sweetness and vibrant flavor of peaches combined with a flaky crust make for a heavenly dessert.

While fresh peaches are undoubtedly amazing, sometimes the convenience of canned peaches can be welcome.

The canned peach filling is seasoned with warm spices of ground cinnamon, ground cloves and nutmeg. Brown sugar is used to sweeten and a bit of flour thickens the mix as it bakes.

The streusel topping made with oatmeal, brown sugar, flour and butter is more than just a pretty face. As the pie cooks, the buttery topping drips into the peach filling to make it even more incredible.

This canned peach pie recipe checks all the boxes of a perfect crowd pleasing dessert.

Let’s take a look:

Ingredients You’ll Need

For The Canned Peach Pie Filling

Ingredients to make peach pie with canned peaches.
  • Light Brown Sugar
  • Ground Cinnamon
  • Ground Cloves
  • Ground Nutmeg
  • Vanilla Extract
  • All Purpose Flour
  • 1 Pie Crust, either homemade or store bought

Crumb Topping For Peach Pie

Ingredients to make oatmeal streusel topping for peach pie with canned peaches.
  • Unsalted Butter
  • Old Fashioned Oats
  • Brown Sugar
  • All Purpose Flour

Ingredients Substitutions

  • Brown Sugar: You can substitute dark brown sugar for the brown sugar. Using dark brown sugar will simply bring a stronger molasses flavor to the pie.
  • Oatmeal: Old fashioned oatmeal is preferred for this recipe, but you an substitute quick cooking oats. Using quick cooking oats will simply make the streusel topping less crunchy.
  • Peaches: Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don’t need to peel them, just slice and proceed with the recipe.

Step by Step Instructions, It’s Easy

Draining canned peaches to make peach crumble pie.

Before starting the recipe, open the canned peaches and empty them into a colander. Let the drain well before proceeding.

Docked pie crust to make peach pie with canned peaches.
Peach pie filling using canned peaches.
  1. Step 1: Lay rolled out pie crust over a 9″ pie dish. Lifting the sides of the crust, as you gently press it into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking and allows the crust to cook more evenly. Set aside.
  2. Step 2: In a large mixing bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.

Mixing ingredients to make streusel topping for canned peach pie.
Mixing ingredients to make crumble topping for canned peach pie.
  1. Step 3: In a small bowl, combine brown sugar, flour, and oats.
  2. Step 4: Using your hands, or a pastry cutter, work in the cold butter until large clumps form.
Peach pie using canned peaches.
Streusel topping for peach pie made with canned peaches.
  1. Step 5: Transfer peach filling to pie shell, distributing peaches evenly over the crust.
  2. Step 6: Sprinkle the crumble topping evenly over the top of the peaches. Bake at 375 degrees for about an hour or until topping is starting to turn golden brown.

FAQs

Can This Be Made Gluten Free?

Swap out the all-purpose flour in the crumb topping and the pie filling for your preferred gluten free flour mix. And purchase or prepare a gluten free pie crust.

Can You Freeze This Canned Peach Pie?

Yes. Let the pie cool completely, then wrap the entire pie, including the pie plate with plastic wrap. Then add a layer of aluminum foil. Freeze for up to three months. To thaw, let the pie sit overnight in the refrigerator. Then let it come to room temperature to slice and serve. And if you’d like to heat it up a bit, heat oven to 270 degrees. Remove foil and plastic wrap and bake for about 20 minutes.

Why Is My Peach Pie Runny?

You may not have let the canned peaches drain thoroughly. Shake the colander a few times and let them sit for about 15 minutes to make sure all the liquid has drained off.

Can I Use Frozen Peaches?

Yes. Just thaw them and drain them well. Any extra moisture may make the pie crust soggy and the filling thin.

Can I Use Fresh Peaches?

Absolutely yes. Plan on about 3 medium peaches per 15-ounce can of peaches.

Tips For Success

  • Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
  • Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
  • When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
  • Bake this pie on a rimmed baking sheet. Some of the filling may seep out during baking. The sheet pan will catch any drippings and keep your oven clean.

Peach Pie Using Canned Peaches

A slice of peach crumble pie topped with a scoop of vanilla ice cream.

Baking a peach pie with canned peaches is a fantastic way to enjoy the deliciousness of this summer fruit all year round. Whether you’re craving a comforting dessert for a family gathering or simply want to indulge in a homemade treat, this recipe has got you covered.

And if you’re looking for a peach pie with crumb topping, this is a classic easy recipe.

So, roll up your sleeves, gather your ingredients, and create a scrumptious homemade pie for your family!

And don’t forget a scoop of vanilla ice cream for peach pie al la mode.

More Delicious Peach Recipes

And if you love peaches as much as we do, don’t miss my Peach Category, you’ll find lots of peachy recipes including the most popular on my site for Grilled Peach Salad with Arugula and Goat Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach crumble pie in an antique green Pyrex pie pan.
Print Recipe
5 from 4 votes

Canned Peach Pie Recipe With Crumb Topping

A beautiful peach pie using canned peaches with a crumble streusel topping.
Prep Time1 hour
Cook Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 226kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE PIE CRUST
  • 1 Flaky Butter Pie Crust
  • FOR THE FILLING
  • 3 15-ounce cans canned peaches well drained
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 2 tablespoons light-brown sugar
  • 2 tablespoons all-purpose flour
  • FOR THE CRUMBLE:
  • ⅓ cup packed light-brown sugar
  • ⅓ cup all-purpose flour spooned and leveled
  • ⅓ cup old-fashioned rolled oats
  • 6 tablespoons cold unsalted butter ¾ stick, cut into small pieces
  • 1 pie crust large enough for 9" pie pan

Instructions

  • Make a homemade Flaky Butter Pie Crust, or use a purchased pie crust from the store.
  • Preheat oven to 375 degrees.
  • Lay rolled out pie crust over a 9" pie plate. Lifting the sides of the crust, gently press the crust into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking. Set aside.
  • In a large bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.
  • In a small bowl, combine brown sugar, flour, and oats; using your hands, or a pastry cutter, work in butter until large clumps form,
  • Transfer peach filling to pie shell, then sprinkle crumble evenly over the top.
  • Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, about 1 hour. Let cool on a wire rack 1 – 3 hours before serving.

Notes

Tips for success:
  • Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
  • Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
  • When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
 
Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don’t need to peel them, just slice and proceed with the recipe.

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 5mg | Potassium: 353mg | Fiber: 3g | Sugar: 26g | Vitamin A: 817IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg

Peach Pie With Canned Peaches …It’s What’s For Dessert

 

Grilled Chicken Wilted Spinach Salad

By 35 Comments

Grilled Chicken Wilted Spinach salad is super easy, super flavorful, and a very healthy weeknight dinner idea that you’ll embrace. A splash of Sherry Vinegar brings excitement to the citrus dressing.

Want more easy chicken recipes? Don’t miss this one for Pan Fried Chicken Thighs. Served in a lemon cream sauce and with white beans, it’s a delightful weeknight dinner idea.

Wilted spinach salad with grilled chicken tenders in a salad bowl.

I try to eat as healthy as I can during the week, so I can indulge in a cheeseburger or mac and cheese to celebrate the weekends.

So when I find recipes like this Wilted Spinach Salad with Grilled Chicken Breast Tenders, I feel like I’ve found gold.

This Chicken and Spinach Salad is one of my all time favorites. It comes together in about 30 minutes and can practically be made one-handed without having to put down your after work/before dinner glass of wine. e-a-s-y recipe.

The combination of flavors here are striking thanks to the warm dressing, salty olives and rosemary dusted chicken tenders. 

And with the techniques of tossing the chicken and onion in olive oil before cooking and finishing by steaming and wilting the spinach, you end up with a nice texture and wonderful warm flavors.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make wilted spinach salad with grilled chicken.
  • Chicken Breast Tenders. To make this recipe as easy peasy as possible, purchase pre-cut chicken tenders.
  • Baby Spinach
  • Onion: Use a sweet onion, yellow or white onion.
  • Olives: Use your favorite. Black olives, Kalamata, Spanish, or even Castelvetrano. Or a combination.
  • Almonds: Slivered or sliced.
  • Sherry Vinegar
  • Olive Oil
  • Orange Juice
  • Fresh Rosemary
  • Salt and Freshly Ground Black Pepper

Ingredient Substitutions

  • Chicken: Boneless skinless chicken thighs would be a great substitution for chicken breast tenders. And you can purchase a whole boneless skinless chicken breast and slice it yourself into tenders.
  • Vinegar: Red Wine Vinegar is a good substitute for Sherry Vinegar. Or use Apple Cider Vinegar.
  • Almonds: Try pine nuts in place of almonds.
  • Rosemary: Use dried rosemary in place of fresh.

Expert Tip: Don’t skip toasting nuts when using them for any recipe. Toasting draws the natural oils to the surface of nut, intensifying the flavor and making the nuts crunchier. It simply makes them taste better.

Step by Step Instructions, It’s Easy

Mixing chicken tenders with onions and olive oil.
Cooking citrus dressing for wilted spinach salad.
  • Step 1: In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and ¼ teaspoon each pepper and salt. Set Aside.
  • Step 2: For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave the pan on the warm burner.
How to cook chicken tenders on the grill.
  • Step 3: Grilling Chicken Tenderloins: Heat a grill to medium high heat, 400 degrees. Using a grill basket so onions don’t fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
Chicken and spinach salad with citrus dressing.
  • Step 4: Place spinach, olives, toasted nuts, grilled chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

FAQS

What Does It Mean To Wilt Spinach?

Wilting spinach means to heat it to a point to simply soften the leaves, but doesn’t cook the spinach long enough to break it down. For this recipe, the warm dressing and the technique of mixing it with hot chicken and covering the ingredients to create steam will soften the spinach and keep it bright green and pleasant to eat.

Storage and Leftovers

This salad is best served right after cooking due to the wilted spinach. If you want to save leftovers, store in an airtight container in the refrigerator up to three days. Let the spinach and chicken sit on the counter for about 30 minutes to take the chill off and eat at room temperature. Unfortunately trying to reheat the wilted spinach will only result in over-cooking it and it will turn flat in flavor in undesirable in texture.

Tips For Success

  • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
  • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
  • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.
  • No outdoor grill? You can sear the meat stovetop using a grill pan set over medium high heat.

Recipe for Grilled Chicken Wilted Spinach Salad

I hope you give this incredibly easy recipe for grilled chicken and wilted spinach salad a try. And if you’re looking for more grilled chicken ideas, don’t miss my recipe for Grilled Half Chicken. It’s totally the way to go when grilling a whole chicken.

In the world of salads, the vibrant and crisp green leaves of lettuce often steal the limelight. However, next time you’re thinking about a main course salad, turn your attention to spinach. This simple recipe has a unique charm that will have you asking for more.

Serve this grilled chicken spinach salad with my recipe for Grilled Peach Salad. I can’t think of a better Summer meal.

And if you’re looking for more main course salad recipes, don’t miss my Salad Category. You’ll find lots of healthy dinner options including the most popular on my site for Taco Salad Made with Catalina Dressing.

And if you’re looking for more grilled chicken ideas, don’t miss my recipe for Grilled Half Chicken. It’s totally the way to go when grilling a whole chicken.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was first published June of 2011 and updated June 2023 to add step by step instructions.

Wilted spinach salad with grilled chicken tenders in a salad bowl.
Print Recipe
5 from 1 vote

Grilled Chicken Wilted Spinach Salad

Grilled Chicken Wilted Salad is a super easy and super flavorful weeknight dinner idea. A splash of red wine vinegar, a sprinkle of olives and pine nuts and you’ve got a very healthy chicken spinach salad.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Chicken
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 217kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound chicken tenderloins
  • 1 medium onion halved lengthwise, cut into thin wedges
  • 3 Tablespoons olive oil
  • 1 Tablespoon rosemary fresh, crushed, or ½ teaspoon dried rosemary
  • ¾ teaspoon coarsely ground black pepper
  • ½ Cup Orange Juice
  • 2 Tablespoons red wine vinegar
  • 12 ounces baby spinach leaves
  • ¼ cup olives sliced, pitted Kalamata works good here
  • ¼ cup pine nuts toasted, or slivered almonds, toasted

Instructions

  • In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and ¼ teaspoon each pepper and salt. Set aside.
  • For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave pan burner to keep warm.
  • Heat grill or indoor grill pan to medium high heat.
  • Heat a grill to medium high heat, 400 degrees. Using a grill pan so onions don't fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
  • Place spinach, olives, nuts, chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

Notes

Tips For Success
  • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
  • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
  • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.

Nutrition

Calories: 217kcal | Carbohydrates: 5g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 221mg | Potassium: 656mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5370IU | Vitamin C: 18.4mg | Calcium: 71mg | Iron: 2.3mg

Grilled Chicken Wilted Salad …It’s What’s for Dinner.