This popular party drink is inspired by the Harry Potter books and is ideal for serving at a holiday gathering or themed event.

The simple frothy sweet soda is delicious on it’s own but the homemade butterbeer whipped cream takes it over the top!

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Harry Potter series Butterbeer for a Crowd

Makes 20-30 servings depending on cup size

Ingredients

• 20 oz Smucker’s Butterscotch Sundae Syrup Topping
• 3 2 Liter Bottles of Cream Soda

For the whipped cream:

• 2 cups heavy cream
• 2 tbsp brown sugar
• 2 tsp Butter extract
• Sea salt to taste

Instructions

• Add half the container of butterscotch to a large 2 gallon+ beverage container.
• Stir in the 3 bottles of cream soda.
• Add 1 cup whipped cream to the butterbeer drink mix and stir gently. Taste and add more whipped cream and butterscotch if needed.
• To serve: Pour into glasses and top with a dollop of whipped cream and (optional) a drizzle of butterscotch.

For the whipped cream:

• Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream, brown sugar, and butter extract on high until stiff peaks form.
• Add a large pinch or two (to taste) of sea salt and stir gently to combine.
• Refrigerate until ready to use.

Notes

Adapted from The Claire Necessities

Start by making the Butterbeer Whipped Cream.

This is hands down what makes this drink so good. 

It’s important to use a cold bowl and beaters.

I put mine in the freezer for about 30 minutes before using.

The two special ingredients that take this whipped cream over the top are butter extract and sea salt.

Beat heavy cream, brown sugar, and butter extract on high until stiff peaks form.

 Add a large pinch or two (to taste) of sea salt and stir gently to combine.

Refrigerate until ready to use. 

Now time to make the Butterbeer!

I use a large Beverage container which makes 20 or so servings. 

Add half the container of butterscotch to a large 2 gallon+ beverage container. Stir in the 3 bottles of cream soda.

Add 1 cup whipped cream to the butterbeer drink mix and stir gently.

Taste and add more whipped cream and butterscotch if needed.

To serve: Pour into glasses and top with a dollop of whipped cream and (optional) a drizzle of butterscotch.

“It was the most delicious thing he’d ever tasted and seemed to heat every bit of him from the inside.” – Harry Potter and the Prisoner of Azkaban

The post Harry Potter Creamy Butterbeer for a Crowd appeared first on For the Love of Food.

This easy pasta recipe from The Pioneer Woman is a meat free dinner that the whole family will love!

Hearty, cheesy, and absolutely delicious! 

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Spinach Stuffed Shells

Ingredients

• 1 box jumbo pasta shells cooked, drained, and slightly cooled
• 1 box frozen spinach cooked and drained
• 1 container ricotta
• 1 1/2 cup Parmesan grated
• 1 cup Mozzarella shredded
• 1 jar 20-24oz Marinara sauce
• 1 egg

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.
• Spoon approximately about 1 tbsp mixture into each pasta shell.
• Spread half the jar of pasta sauce on the bottom of a large baking dish.
• Place the shells in the prepared dish until it is full.
• Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.
• Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese.
• Cover with aluminum foil and bake for 35-40 minutes.
• Serve hot and enjoy!

Notes

Recipe from The Pioneer Woman.

Start with a thick marinara sauce. I used The Pioneer Woman brand that was sent to me.

If you can’t find it, any brand marinara, around 20-24oz, will work. 

Spread half the jar of pasta sauce on the bottom of a large baking dish.

Spread to cover the entire bottom evenly. 

In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.

 Spoon approximately about 1 tbsp mixture into each pasta shell. 

Place the shells in the prepared dish.

Repeat until the dish is full.

Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.

Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese. 

Cover with aluminum foil and bake at 375 degrees for 35-40 minutes. 

Serve hot and enjoy!

The post Pioneer Woman’s Spinach Stuffed Shells appeared first on For the Love of Food.

“Until you go to the Kentucky Derby with your own eyes, behold the Derby, you ain’t never been nowhere, and you ain’t seen nothing.” – Irvin Cobb

Image from https://thepressboxlts.com

This delicious Southern inspired recipe roundup features all the savory and sweet drinks, eats,

and treats you need to make the ultimate Kentucky Derby Party Menu! 

This photo is from 30 or so years ago (has it really been that long?) shows me with my Kentucky family at the Churchill Downs races.

I have such wonderful memories of this time- sunny days wearing big hats, watching the horses race, and eating the decadent food!

Savory Recipes:

1. Pimento Cheese Deviled Eggs with Crushed Potato Chips – How Sweet Eats

2. Pimento Cheese Sandwiches – Mandi of the Mountains

3. Kentucky Hot Brown Boxtys with White Cheddar Sauce – For the Love of Food

3. Louisville Hot Brown: Kentucky’s Turkey Sandwich – Carne Diem

5. Kentucky Hot Brown Sandwiches – Jolene’s Recipe Journal

6. Benedictine Spread – Best Appetizers

7. Bourbon Glazed Kentucky Hot Brown Turkey Burgers – For the Love of Food

8. Kentucky Hot Brown Dip Inspired Grazing Board – Tonya Staab

9. Kentucky Hot Brown Appetizer – Mom Foodie

10. Easy Homemade Southern Pimento Cheese – Cooking with Wine

11. Authentic Kentucky Beer Cheese – Blue’s Best Life

12. Kentucky Hot Brown Sandwich – For the Love of Food

13. Hot Honey & Bacon Whipped Goat Cheese – How Sweet Eats

14. Simple Southern Chicken Salad – The Quicker Kitchen

15. Cajun Deviled Eggs With Shrimp – Gluten Free Supper

16. Southern Deviled Eggs – For the Love of Food

17. Creamy Kentucky Mac and Cheese – Copy Kat

18. Homemade Pimento Cheese Board – Foxes Love Lemons

19. Fried Deviled Eggs with Chow Chow Relish – For the Love of Food

20. Burrata Bruschetta – Little Nonni

21. Pimento Cheese Grilled Chicken Sandwiches – How Sweet Eats

22. Southern Shrimp and Grits with Greens – For the Love of Food

23. Bourbon Whiskey Tonic Cocktail – A Grateful Meal

24. Baked Whiskey Glazed Hot Wings – Cooking with Wine

25. Pimento Cheese Poppers with Jalapeño Ranch – How Sweet Eats

26. Southern Slow Cooked Hot Boiled Peanuts – For the Love of Food

27. Mini Cheese and Spinach Tartlets – Thriving in Parenting

28. Picnic Finger Sandwiches: Yogurt Egg Salad + Cream Cheese & Cucumber  – For the Love of Food

29. Kentucky Buck Cocktail – Casual Foodist

30. KFC Buttermilk Biscuits – Copy Kat

31. Southern 7 Layer Salad in a Mason Jar – For the Love of Food

32. Caramelized Onion and Blue Cheese Dip – Sabrina Currie

33. The Best Egg Salad Sandwiches – 4 Sons R Us

34. Horseradish Pimento Cheese Spread – Jawns I Cooked

35. Pimento Cheese Quiche – How Sweet Eats

Sweet Recipes:

1. Mint Julep Pudding Shots – Biscuits and Burlap

2. Kentucky Derby Pie Recipe (Bourbon Pecan) – Adore Foods

3. Derby Pie Shortbread Bars – Mother Would Know

4. Cream Puffs – For the Love of Food

5. Kentucky Bourbon Balls – Homemade Hooplah

6. Berries with Bourbon Cream and Honey – Pineapple Paper Co

7. Vintage Kentucky Bourbon Black Fruit Cake with Cinnamon Glaze – For the Love of Food

8. Strawberry Mango Mint Julep Fruit Salad with Whipped Marshmallow – How Sweet Eats

9. Chocolate Walnut Pie (Derby Pie Copycat) – State of Dinner

10. Fruit Filled Chocolate Waffle Cones – For the Love of Food

11. Mint Julep Brownies – Good Grief Cook

12. Kentucky Pecan Bourbon Balls – For the Love of Food

13. Gooey Butter Cake – Copy Kat

14. Lemon Blueberry Iced Tea – The Delicious Spoon

15. Peanut Butter Buckeyes – For the Love of Food

16. Chocolate Bourbon Pecan Pie – Champagne Tastes

17. Bourbon Bread Pudding – Cuss Kitchen

18. Kentucky Bourbon Pecan Tassies – For the Love of Food

19. Lusty Lilly (a Kentucky Derby inspired cocktail) – Cuss Kitchen

20. Glazed Cherry Hand Pies – For the Love of Food

21. Kentucky Caramel Bourbon Butter Bundt Cake – Hezzi D’s Books and Cooks

22. Chocolate Whiskey Buttermilk Cake with Praline Topping – For the Love of Food

23. Berry Mint Julep – State of Dinner

24. Kentucky Lemonade for Derby Day – The Gingerbread Pony

25. Southern Fruit Iced Tea – For the Love of Food

26. Sparkling Bourbon Peach Punch – A Taste for Travel

27. Kentucky Butter Cake Cookies – Pam’s Daily Dish

28. Derby Sundaes with Chocolate Bourbon Syrup – The Heritage Cook

29. Mint Julep Punch – Pizzazzerie

30.  Kentucky Derby Pie – For the Love of Food

31. Mini Chocolate Chip Pies – Derby Style – Saving You Dinero

32. Oh My Cherry Pie Cream Cheese Spread – For the Love of Food

33. Kentucky Butter Cake – Bunny’s Warm Oven

34. Caramel Apple Iced Tea – For the Love of Food

35. Kentucky Caramel Bourbon Butter Bundt Cake – Hezzi D’s Books and Cooks

36. Derby Cupcakes – Polka Dot Chair

37. Bourbon Pecan Chocolate Popcorn – Cupcakes and Kale Chips

Happy Derby Day! 

The post 70+ Savory and Sweet Kentucky Derby Recipes appeared first on For the Love of Food.

This Shoofly Pie is a family favorite recipe from a vintage cookbook.

It is surprisingly rich and gooey with a molasses filling and a crumble topping.

Today is March 14 aka 3/14 or Pi(e) Day!

What better day to share a new pie recipe on the blog.

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Vintage Molasses Soofly Pie

Serves 8

Ingredients

• 1 unbaked pie crust
• 1/2 cup molasses
• 1 tsp baking soda
• 1 cup boiling water
• 1/8 tsp salt
• 1/4 tsp allspice
• 1/16 tsp ginger
• Crumb topping:
• 1/2 cup salted butter cubed
• 1 1/2 cups flour
• 1 cup dark brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt

Instructions

• Preheat the oven to 450 degrees.
• Add the unbaked pie crust to a pie tin or glass pie pan. Place on a baking sheet.
• Add the crumb ingredients to a large bowl then mix together with a fork until crumbs form then set aside.
• Next, make the filling. In a measuring cup mix together the baking soda and molasses and dissolve completely.
• Boil water in a saucepan, remove from heat and immediately add the molasses mixture, salt, and spices and mix well.
• Pour 1/3 of the syrup into the bottom of the pie shell.
• Add 1/3 of the crumbs on top.
• Repeat two more times, ending with crumbs.
• Place pie in the oven and immediately turn down the heat to 350 degrees.
• Bake for 30-35 minutes, until the pie is golden.
• Slice and serve warm or at room temp.

Notes

Recipe adapted from "The Homestead To Table" Cookbook.

Start with one unbaked pie shell in a tin or glass pie pan. Place it on a baking sheet. 

Add the crumb ingredients to a large bowl.

Then mix together with a fork until crumbs form then set aside. 

Next, make the filling.  In a measuring cup mix together the baking soda and molasses and dissolve completely. 

Boil water in a saucepan, remove from heat, and immediately add the molasses mixture, salt, and spices.

Mix well. 

Pour 1/3 of the syrup into the bottom of the pie shell.

Add 1/3 of the crumbs on top.

Repeat two more times, ending with crumbs.

Place pie in the oven and immediately turn down the heat to 350 degrees. 

Bake for 30-35 minutes, until the pie is golden. 

Slice and serve warm or at room temp. Makes 8 servings. 

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Also check out:

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Ember Jalapeno Cheddar Corn Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup sharp cheddar cheese*
• ½ cup diced jalapeno slices*

For the Ember Chive Butter:

• 1 lb salted butter room temperature
• 1 cup chopped chives or scallions

Instructions

• Preheat oven to 400 degrees.
• Lightly grease a 9 inch round cake pan or muffin pans.
• -In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• Stir in egg, milk and vegetable oil until well combined.
• Stir in cheese and jalapeno.
• Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Serve warm with chive butter.

For the Chive Butter:

• In mixer with paddle attachment, whip butter on medium/high speed until fluffy and pale in color.
• Reduce speed to low and add chives or scallions.
• Mix on low speed until chives are thoroughly incorporated.

Notes

Can adjust cheese and jalapeno to desired taste.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

Pour batter into a greased muffin pan.

I like to use a small ice cream scoop. 

Bake at 400 degrees in preheated oven.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm with chive butter. 

Now it’s time for the chive butter!

This chive butter is super simple and just requires 2 ingredients: salted butter and finely chopped chives. 

Fresh chives, finely chopped, are ideal for this recipe.

In a mixer with a paddle attachment, whip butter on medium high speed until fluffy and pale in color.

 Reduce speed to low and add chives or scallions.  

Mix on low speed until chives are thoroughly incorporated.

I then spread the butter in the center of a large piece of cling wrap.

Then secure and roll into a log then refrigerate.   

When you are ready to serve

you can place on a plate or small bowl with a spreader or you can slice into butter pats from the log.

The post Jalapeno Cornbread Muffins with Chive Butter | Ember Grille at L’Auberge Resort appeared first on For the Love of Food.

It’s Christmas season and of course we are watching our favorite Christmas movies every night! Home Alone is tonight’s choice, so I created a dinner inspired by Kevin McCallister’s Christmas Eve meal, macaroni and cheese, in the movie. This Stouffer’s Copycat Mac and Cheese turned out just as creamy and delicious as the frozen microwavable original- maybe even better! Make this comfort food dish tonight and have a Merry Christmas, ya filthy animal!

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Home Alone Stouffer's Copycat Macaroni and Cheese

Makes a large 9x13 pan full or approx 6 dinner servings

Ingredients

• 16 oz box Elbow Macaroni Pasta uncooked
• 1/4 cup 1/2 stick butter, unsalted
• 2 cups Cheddar cheese shredded
• 1 cup Gruyere cheese shredded
• 3/4 cup sour cream
• 10 oz can condensed cheddar cheese soup
• 2 tsp yellow mustard
• salt and black pepper to taste
• 2 Cups of Milk

Instructions

• Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside.
• Add butter to a large skillet and melt over medium heat.
• Stir in soup, mustard, and all seasonings.
• Whisk in shredded cheese, a handful at a time, until smooth.
• Next, stir in sour cream.
• Finally, stir in milk slowly. Whisk until smooth.
• Remove from heat and stir in pasta, coating completely.
• Scoop into large bowls, put on the "Home Alone" movie, and sit down and enjoy.

I picked up a microwave Stouffer’s meal similar to what Kevin ate in the movie so I could compare my recipe.

Start by gathering your ingredients. I think the cheese soup, cheddar, sour cream, and mustard (or mustard powder) are a must for this copycat recipe but the addition of gruyere had me on the fence. 

It definitely made it creamier and richer but slightly different. So I’ll leave that as an optional ingredient if you want to change it up!

Add butter to a large skillet and melt over medium heat.

Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside. 

Stir in soup, mustard, and all seasonings. 

Whisk in shredded cheese, a handful at a time, until smooth.

You can either use all cheddar cheese or substitute 1 cup of shredded gruyere cheese for a richer, nuttier flavor!

Next, stir in sour cream.

Finally, stir in milk slowly. Whisk until smooth. 

Remove from heat and stir in pasta, coating completely. 

We made a container of Stouffers mac too so we can compare.

They were close except the microwave version wasn’t as creamy and the gruyere in my first batch had a richer flavor.

But so, so good!

Creamy, cheesy, and delicious!

Scoop into large bowls, put on the Home Alone movie, and sit down and enjoy.

Also check out this Home Alone Interactive Movie Printable for a fun movie night game!

The post Home Alone Stouffer’s Copycat Macaroni and Cheese appeared first on For the Love of Food.

Have you ever been to an Oktoberfest fall celebration? It’s an annual German festival that many cities across the world celebrate this month.

There’s always a lot of music, beer, and great German food!

We have been to many Oktoberfest celebrations including my favorite in Helen, GA. One of my favorite things to eat at the festival is Pork Jager Schnitzel. It is a breaded, juicy pork tenderloin with a rich gravy that is served over egg noodles. Talk about amazing comfort food! Our local Aldi carries frozen pork schnitzel so I created this semi homemade recipe using their pork and gravy mix. 

Check out the recipe below. 

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Pork Jager Schnitzel

Makes 4 servings

Ingredients

• 4 large frozen Pork Schnitzels breaded pork loin, I used Deutsche Kuche brand from Aldi
• 1/2 cup butter divided
• 8 oz mushrooms sliced
• 3/4 cup white wine
• 2 pkgs low sodium brown gravy mix
• 10-12 oz pkg egg noodles cooked
• 1 tbsp parsley chopped
• 1 /2 lemon thinly sliced

Instructions

• In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly.
• Place the four schnitzels in the skillet and cook about 4 minutes on each side until golden brown.
• Remove to a paper towel lined plate and drain. Keep covered to stay warm.
• Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened.
• Add wine to the mushrooms and simmer until reduced by half.
• Meanwhile prepare the gravy mix per package instructions.
• Add cooked gravy to the mushroom mixture and stir to combine.
• Add the schnitzel back to the pan with the gravy and remove from heat.
• To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce.
• Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles.
• Serve warm and enjoy.

Notes

Recipe adapted from Aldi brand Deutsche Küche.

Start by gathering your ingredients.

I purchased just about everything from Aldi.

During the month of October they have a lot of extra German Oktoberfest themed foods like breaded pork tenderloin and Spätzle .

This brand is from Aldi and is in the frozen section.

There are 6 large breaded pork loins in the box. 

You can use any egg noodle you want but I am partial to this No Yolk brand. 

Cook noodles according to the package. Drain and set aside. 

In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly. 

Place four schnitzels to the skillet and cook about 4 minutes on each side until golden brown. 

Remove to a paper towel lined plate and drain. Keep covered to stay warm.

Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened. 

Add the wine to the mushrooms.

Simmer until reduced by half. 

Meanwhile prepare the gravy mix per package instructions.

Add cooked gravy to the mushroom mixture and stir to combine. 

Add the schnitzel back to the pan with the gravy and remove from heat. 

To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce. 

Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles. 

Serve warm and enjoy!

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Neiman Marcus Dip is classic recipe that was originally served in the 1950s at The Zodiac Room at the Neiman Marcus flagship store in Dallas . 

It got the nickname Million Dollar Dip because it taste like a million bucks!

This easy, cheesy appetizer spread is loaded with cheese, bacon, and mayo and is delicious served on crackers for any occasion! 

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Neiman Marcus Party Dip

Makes enough for 20-24 people!

Ingredients

• 4 Cups Cheddar Cheese shredded
• 1 Cup Green Onions diced
• 1 Cup Slivered Almonds
• 3 oz pkg Real Bacon Pieces
• 3 Cups Duke’s Mayonnaise
• Ritz crackers for serving

Instructions

• Mix all ingredients together in a large bowl.
• Cover and refrigerate until ready to serve.
• Serve with Ritz crackers.

Don’t you just love simple recipes?

This dip has only five ingredients and can be mixed up in a minute!

Add mayo ( I like Duke’s), crunchy bacon, slivered almonds, shredded Cheddar cheese, and diced green onions to a bowl.

Mix all ingredients together until fully combined. 

Cover and refrigerate until ready to serve.

Serve with crackers and enjoy!

This recipe makes A LOT and is perfect for potlucks and game day! 

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Happy National Potato Day!

Why not celebrate this food holiday with the perfect baked potato?!

I made steakhouse style, salt crusted baked potatoes for dinner last night. They were perfectly crispy on the outside and fluffy and buttery on this inside.

Hands down- the perfect baked potato!

If you loved potatoes check out The Ultimate Loaded Baked Potato Board on the blog!

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Steakhouse Style Salt Crusted Baked Potato

Ingredients

• 4 large Russet baked potatoes
• olive oil
• sea salt
• butter and sour cream for topping

Instructions

• Preheat your oven to 400 degrees.
• Line your cooking sheet with aluminum foil.
• Scrub and rinse your large potatoes.
• Poke holes in each potato a few times with a fork.
• Brush all over with olive oil.
• Season the outside of each potato generously with sea salt.
• Place on the lined sheet and bake for one hour.
• They are done when you can easily poke a fork in them.
• Slice open in half, fluff with a fork, add salted butter and sour cream and serve.

Scrub and rinse your large potatoes.
Poke holes in each potato a few times with a fork.

Brush all over with olive oil. 

Place potatoes on an aluminum foil lined baking sheet.

Season the outside of each potato generously with sea salt. 

Bake for one hour at 400 degrees. 

They are done when you can easily poke a fork in them.

Slice open in half, fluff with a fork, add salted butter and sour cream.

Serve hot and enjoy!

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This vintage inspired recipe is from the wonderful Paula Deen. It reminds me of the weeknight casseroles served by busy Moms back in the 80s .

This clever dish combines two family favorites: creamy chicken salad and comforting casserole!  It is so versatile it would be delicious served for brunch, lunch, or dinner!

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Hot Chicken Salad Casserole

Makes 10 servings

Ingredients

• 2 tablespoons fresh lemon juice
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ cup slivered almonds
• 1 cup celery diced
• 2 cups cooked cubed or shredded chicken breast
• 1 cup mayonnaise
• 1 cup sharp cheddar cheese grated
• 1 cup potato chips crushed

Instructions

• Preheat oven to 350 °F.
• Spray a 9x13 baking dish with non stick cooking spray.
• In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
• Spread the mixture in the prepared baking dish.
• Spread the crushed potato chips on top.
• Bake for 20 minutes, or until bubbly.

Notes

Recipe from Paula Deen.

For this recipe you need about 2 cups of shredded or cubed cooked chicken.

I prefer to poached 2 large boneless, skinless chicken breasts in simmering chicken broth.

Once cooked through remove to a cutting board and cool slightly then shred with forks or chop up.

Perfect for chicken salad and casseroles!

Gather all your ingredients for the chicken mixture. 

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.

Stir well, making sure to combine all the seasonings and sauces. 

Spread the mixture in a greased 9×13 baking dish.

You need 1 cup of crushed potato chips for topping. 

I use my mini food processer to blend them into the perfect small topping to sprinkle on.

Spread the crushed potato chips on top.

Bake at 350 degrees for 20 minutes. 

The perfect warm brunch dish for you to share with the ones you love!

Serve warm with a side salad and enjoy!

Friday #BrunchWeek Recipes

Beverages

• Coconut Syrup for Lattes from Jen Around the World

Appetizers and Salads

• Dill Pickle Cream Cheese from Cindy’s Recipes and Writings

Breads, Grains, and Cereals

• Banana Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Strawberry Lemon Scones from Jolene’s Recipe Journal
• Ham, Cheddar and Broccoli Muffins from A Little Fish in the Kitchen

Egg Dishes

• Air Fryer Egg Toast from Cheese Curd In Paradise
• Scrambled Tofu Bowl from Magical Ingredients

Main Dishes

• Chipped Beef on Toast from Palatable Pastime
• Homemade Italian Sausage from Art of Natural Living
• Hot Chicken Salad Casserole from For the Love of Food

Desserts

• Chocolate Dr. Pepper Bundt Cake from That Recipe
• Dulce de Leche Dumpling Cookies from Karen’s Kitchen Stories
• Japanese Coffee Jelly from Tara’s Multicultural Table

The post Paula Deen’s Hot Chicken Salad Casserole appeared first on For the Love of Food.