Comfort Food Recipes Recipes | Budget Bytes

Bangers and Mash

Jess Rice — Thu, 27 Feb 2025 14:30:00 +0000

Whether it’s served in a cozy pub or around a family table in the countryside, Bangers and Mash is a dish that speaks to Britain and Ireland’s hearty history and love of warm company. In this recipe, I pair our creamy colcannon recipe with a rich, homemade onion gravy and perfectly cooked sausages that snap when you cut into them. It’s serious comfort food on a budget, and I already know it’ll be a hit with my family this St. Patrick’s Day (but why wait until then? Let’s get cooking!)

Easy Bangers and Mash Recipe Recipe

Growing up with Irish roots, celebrating St. Patrick’s Day has always been about more than just a meal—it’s a connection to history, family, and tradition. My sister Meghan, a passionate scholar of British and Irish history, met her husband in Donegal, where she was studying Gaelic, deepening our family’s ties to the Emerald Isle. Through them, I’ve learned not just about Ireland’s past but also about the everyday flavors that bring its culture to life.

When perfecting this recipe, I, of course, consulted Meghan. Bangers and mash are traditionally made with British pork sausages—none of which I could quite find here, so she recommended I go for a sausage with as little spice or sweetness as possible. So, after searching high and low for a budget-friendly option, I went with the Kroger brand you see here! To go along with the bangers, I opted for colcannon (a traditional Irish side made from mashed potatoes and cabbage or kale, but you can use any mashed potatoes you like). Then, I finish it all with a rich onion gravy. It’s so simple but so incredibly satisfying.

Bangers and Mash Recipe

This easy Bangers and Mash recipe is serious comfort food for the whole family, with meaty pork sausages, creamy colcannon, and homemade onion gravy.

Course Main Course

Cuisine british, Irish

Total Cost ($8.07 recipe / $2.01 serving)

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (2 bangers and 1 cup of colcannon per serving)

Calories 974kcal

Author Jess Rice

Ingredients

Bangers

2 tsp canola oil, divided $0.04
8 Pork sausage with casing* $4.32/$0.54 each

Onion Gravy

1 large yellow onion, julienned (sliced thinly) $0.90
1 tsp salt $0.02
1/4 tsp freshly cracked black pepper $0.04
3 cloves garlic, minced $0.12
1/2 Tbsp ground sage $0.40
2 cups beef broth $0.18
1/8 cup flour, to thicken (as needed) $0.02

Mash

half batch of our colcannon recipe** $2.03

Instructions

You can simultaneously cook your colcannon while you prepare the bangers and onion gravy. Hop over to Beth’s recipe for mashed potatoes and cabbage to get it going!
Add 1 tsp canola oil to a large skillet over medium heat. Cook sausages until browned on all sides and internal temperature reads 160°F. Set aside on a covered plate while you make the onion gravy.***
Add another teaspoon of canola oil, sliced onions, salt, pepper, and minced garlic to the sausage skillet (no need to wash it first!) and cook until glossy and beginning to soften.
Add sage and beef broth to the skillet and whisk together to combine, integrating the bits of sausage and onions on the bottom of the skillet.
When your onions are nice and soft, after about 8 minutes, make a slurry to thicken the gravy to your liking. To make a slurry, spoon out a small amount of the hot beef and onion broth into a small bowl and whisk in some of the flour until a smooth, loose paste forms.
Pour the slurry back into the onion gravy and whisk to combine. Repeat the slurry step if you want your gravy thicker, but know that the heat from the pan will help it thicken up with a little patience. I would add 2 Tbsp of flour at a time, no need to exceed 1/8 cup.
You’ll know the gravy is the right consistency when it’s thick enough to coat the back of a spoon or takes a while to flow back to the center of the pan if you drag a spoon through it.
Scoop 1 cup of colcannon onto each plate and place 2 sausages on top with generous spoonfuls of gravy. Keep it classic and serve with cooked peas on the side!

See how we calculate recipe costs here.

Notes

*I got the large package of Kroger brand sausages on sale and froze the rest. I chose sausages with minimal added spices to let the traditional flavor of the onion gravy shine. However, you can choose whatever sausages you like best! I learned they need to be in the natural casing to be “bangers,” though! During World War I and II in Britain, the sausages would often burst—or ‘bang’— through the casing when cooked due to fillers like water added during meat shortages. The name stuck, and that’s why they’re referred to as bangers in this bangers and mash recipe!

**Colcannon is a traditional Irish dish combining mashed potatoes, cabbage/kale, butter, and milk to create the creamiest, most flavorful mash you’ve ever tasted. You can also use regular mashed potatoes if preferred.

***If you notice the sausage is browning too fast on the outside and not up to the correct temperature on the inside, add a tablespoon or two of water to the bottom of your pan and cover it. The steam will help the sausage cook through faster.

Nutrition

how to make Bangers and Mash step-by-step photos

Prep your ingredients: Gather all of your ingredients. You can also start making your half batch of colcannon as you prepare the bangers and gravy—head on over to our colcannon recipe to get it started!

Cook the sausages: Heat 1 tsp canola oil in a large skillet over medium heat and add 8 sausages.

Cook the sausages, periodically turning them to cook each side. They’re ready when browned on all sides, and the internal temperature reads 160°F. If your sausages are browning too fast before the middle is fully cooked, I recommend adding 1-2 tablespoons of water to the skillet and covering it with a lid. The steam will help cook the sausages through!

Once cooked, remove the sausages from the skillet and set aside on a covered plate while you make the gravy.

Make the onion gravy: To the same skillet you cooked the sausages (no need to wash it!), add another teaspoon of canola oil, 1 large sliced yellow onion, 1 tsp salt, 1/4 tsp black pepper, and 3 cloves minced garlic. Sauté until the onions become glossy and start to soften.

Add 1/2 Tbsp ground sage and 2 cups of beef broth to the skillet. Mix to combine with the onions, scraping up any stuck-on bits of sausage and onion from the bottom of the skillet. Cook your gravy for about 8 minutes until the onions are nice and soft.

Make a slurry: Once your onions are soft (after about 8 minutes), you can make a slurry to thicken your onion gravy to your liking. To do this, spoon a small amount of the beef and onion broth from your skillet into a small bowl. Whisk in some of the flour until a smooth, loose pasta forms (it should be pourable).

Thicken the onion gravy: Pour your slurry into the onion gravy and whisk to combine. Repeat the slurry step if you want your gravy a bit thicker, but know the heat from the pan will help it thicken up with a little patience. I would add 2 Tbsp of flour at a time; no need to exceed 1/8 cup.

The gravy is at the perfect consistency once it’s thick enough to coat the back of a spoon. You can also test it by dragging a spoon through the gravy, as shown here. If the gravy takes a while to flow back into the center of the pan, it’s done.

Serve: Scoop 1 cup of colcannon onto each plate and place 2 sausages on top with generous spoonfuls of gravy. Serve, and enjoy!

The best way to avoid a lumpy onion gravy (because that’s a surefire way to ruin your bangers and mash!) is to make a slurry, as I do in this recipe. If you add flour directly to a hot liquid, it can cause clumps that are tough to smooth out. Instead, I whisk the flour into a small amount of broth first to create a smooth, pourable paste. This slurry blends seamlessly into the gravy when whisked in, giving you a rich, velvety texture without any lumps.

Serving Suggestions

I kept it traditional when serving this recipe for bangers and mash, so I went for cooked frozen peas; they’re quick and easy and go great with the buttery colcannon and savory gravy. But honestly, any veg you love will work! Steamed carrots, sautéed green beans, or buttered leeks are all delicious sides. I’ve also seen baked beans served alongside this dish (beans and gravy are a serious comfort food in some parts of the UK!) It might seem like an unexpected combo, but don’t knock it until you try it!

Storage & Reheating

Any leftovers should be cooled and stored in separate airtight containers in the fridge for up to 3-4 days. The gravy will thicken as it cools, but it’ll loosen up again once reheated. Everything can be reheated in the microwave or on the stovetop. You can add a splash of water or broth to the onion gravy if needed. The colcannon may benefit from a little milk, too, if it looks dry. As for the sausages, I’d slice them in half before reheating to ensure they heat through fully without burning.

The post Bangers and Mash appeared first on Budget Bytes.

Potato Corn Chowder

Jess Rice — Wed, 26 Feb 2025 14:30:00 +0000

I don’t know about you, but nothing beats a big bowl of homemade soup—especially when it’s creamy, hearty, and made with simple, budget-friendly ingredients. Whenever I make this easy Potato Corn Chowder recipe, I know I’m in for a bowl of pure comfort. It’s rich, flavorful, and packed with sweet corn and tender potatoes, making it the perfect meal for a chilly evening—or, honestly, any time I want something cozy and satisfying without a lot of fuss!

Easy Potato Corn Chowder Recipe

When I was at University in Boston, MA, I was a regular at this amazing restaurant on Newbury Street called “The OtherSide Cafe.” They had THE BEST soups, grilled sandwiches, and a range of craft beers, but their potato corn chowder was my absolute favorite. I’ve never been able to recreate it perfectly, but this recipe for creamy, savory, warming potato corn chowder is pretty dang close! And let me tell you, I pinched pennies back in my university days. Had I known this soup was so easy and cheap to make, I would have made it all the time! It’s the perfect vegetarian alternative to my ham and potato soup and is easy to make vegan and dairy-free, too!

Let’s talk about adding dairy to hot soup…because nothing ruins a creamy chowder faster than curdled milk! The key is all about temperature control. If you pour cold milk straight into a hot pot, you’re almost guaranteed to end up with an unpleasant, grainy texture. Instead, I use room-temperature milk. Another precautionary, but optional, step is to temper the milk before adding it to the soup. To do this, whisk a small amount of warm broth into the milk and slowly add it to the soup, stirring constantly.

I also recommend reducing the heat before stirring in the milk and babysitting it to prevent the soup from reaching a boil after the dairy has been introduced. And if you want the creamiest texture, opt for whole milk (as I use in this recipe, but half & half or cream also works), as the higher fat content makes dairy more stable in hot liquids.

Potato Corn Chowder Recipe

This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

Course Main Course, Soup

Cuisine American

Total Cost ($5.46 recipe / $0.68 serving)

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (1.5 cups per serving)

Calories 196kcal

Author Jess Rice

Equipment

Large Soup Pot

Ingredients

4 tsp vegetable bouillon* $0.36
8 cups water, hot $0.00
1 yellow onion, diced (about 1.5 cups) $0.90
3 Tbsp garlic, minced $0.17
2 cups celery, diced (about 6 ribs of celery) $0.64
1 tsp dried thyme $0.59
¼ tsp chili flakes $0.06
1 tsp salt $0.01
¼ tsp freshly cracked black pepper $0.05
2 Tbsp salted butter $0.26
1 Tbsp olive oil $0.19
½ Tbsp apple cider vinegar $0.01
1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)** $0.94
12 oz. frozen corn, rinsed $0.98
1 cup whole milk, room temperature*** $0.18
2 Tbsp flour $0.04
1 Tbsp fresh parsley, minced $0.08

Instructions

Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.
Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.
Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.
Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!

See how we calculate recipe costs here.

Notes

*I use the Better Than Bouillon brand.

**Dicing your potatoes small will help them cook faster.

***Room temperature half & half and cream are ok in this soup. For dairy-free, use coconut milk or blend a small amount of the potatoes and broth, adding it back to the soup pot. You can also make a slurry by removing a cup of broth and whisking 1 Tbsp flour into it, pouring the thickened liquid back into the pot, and repeating this step until the desired thickness is reached. Use dairy-free butter, too!

****It’s important that the chowder doesn’t come to a boil. This can cause the milk to separate, which we don’t want! Room temperature milk and a gentle simmer are best. Also, be sure to turn the heat to medium-low before adding the milk.

Nutrition

how to make Potato Corn Chowder step-by-step photos

Gather all your fresh ingredients: Prepare the vegetable broth by mixing 4 tsp vegetable bouillon with 8 cups hot water.

Sauté the vegetables: Heat a large soup pot over medium-high heat and add 1 diced yellow onion, 3 Tbsp minced garlic, 2 cups diced celery, 1 tsp dried thyme, ¼ tsp chili flakes, 1 tsp salt, ¼ tsp black pepper, 2 Tbsp salted butter, and 1 Tbsp olive oil. Sauté the vegetables in the oil until they start to soften, about 8 minutes.

Cook all together: Reduce the heat to medium-low and add ½ Tbsp apple cider vinegar, 1.5 lbs potatoes (diced small), and 12 oz. rinsed frozen corn. Combine with the garlicky veggies and cook until the potatoes are about half cooked (still have a little bit of bite to them). This will take about 10 minutes.

Add broth and milk: Pour in your prepared vegetable broth and 1 cup room temperature whole milk (make sure your milk is room temperature, not cold!). Scrape up any bits of stuck-on veggies from the bottom of the pot and stir to combine.

Simmer your potato corn chowder (don’t let it come to a boil as this could cause the milk to curdle) over medium heat, stirring occasionally, until the potatoes are fully cooked, about 20 minutes. The smaller you diced your potatoes, the quicker it’ll cook.

Whisk in flour: Remove 2 cups of broth from your soup pot. Whisk in 2 Tbsp of all-purpose flour until smooth with no lumps. Add this slurry mixture back to the pot and stir to combine.

Simmer soup: Simmer the soup until it reaches your desired thickness. Test the vegetables; once the potatoes are fully cooked, the soup is ready to serve! Mix in 1 Tbsp minced fresh parsley, or use it to garnish each bowl as desired. Serve, and enjoy!

Serving Suggestions

When I serve this potato corn chowder, I always finish it with a sprinkle of fresh parsley and a pinch of chili flakes. But I love a little crunch on top, too. Ranch oyster crackers are the perfect topping because they’re super easy to make and completely addictive! Or, you could crisp up some bacon in the air fryer (or your favorite veggie alternative) and crumble it over the top for a crispy, smoky finish. However, no cozy bowl of chowder is complete without some warm, crusty bread on the side. If I don’t have a fresh loaf, I’ll grab a cheap store-bought one, but nothing beats homemade. If you want to try your hand at it, our easy no-knead bread recipe is perfect for dunking!

How to Store

Once cooled, store any leftover potato and corn chowder in the fridge for 3-4 days. You can also freeze it in individual freezer-safe containers for up to 3 months. Just keep in mind that potatoes can become mushy when frozen, so the texture may change when reheated. Thaw it overnight in the refrigerator and gently simmer on the stovetop to reheat.

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The post Potato Corn Chowder appeared first on Budget Bytes.

Chicken Pasta Primavera

Marsha McDougal — Tue, 25 Feb 2025 14:30:00 +0000

I’m a big fan of easy pasta recipes, especially ones that include chicken and lots of veggies. This easy Chicken Pasta Primavera recipe is made with tender chicken breasts, colorful fresh veggies, and a delicious cream sauce. It’s a full meal that comes together in just 30 minutes. It’s also extremely versatile, so feel free to use up whatever veggies you might have hanging out in your fridge!

Easy Chicken Pasta Primavera Recipe

Did you know that despite primavera meaning ‘spring’ in Italian, pasta primavera is actually an American creation? It first gained popularity in the 1970s, but I’m here to bring it back with a protein-packed twist! If you’re anything like me, you’ll love how quick, easy, and satisfying this creamy pasta primavera with chicken is. It’s made with juicy chicken breasts, vibrant vegetables, and a rich, creamy sauce that ties everything together. It’s a wholesome, well-rounded meal, and my whole family loves it.

Clear your fridge: This chicken pasta primavera recipe is extremely versatile. You can mix and match it with other vegetables you have to hand or any fresh veggies that are in season and will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies in your fridge to help reduce food waste in your kitchen. I’ve shared some suggestions for different vegetables you can use below, but feel free to get creative!
Try frozen veggies: I already use frozen peas in this recipe, but you can use other frozen vegetables as well. They’re a great option to save money and time without compromising on flavor or nutrition. You won’t need to thaw them, but you’ll likely need to sauté them for a few minutes longer to heat them through and remove excess moisture.
Use chicken thighs: I do prefer the white meat of chicken breasts in this recipe, but if you want to save even more money, feel free to use boneless, skinless chicken thighs instead. Boneless, skinless chicken thighs are usually pretty thin already, so you probably won’t need to pound them.

Chicken Pasta Primavera Recipe

This Chicken Pasta Primavera recipe comes together in just 30 minutes and is packed with tender chicken, fresh veggies, and a delicious cream sauce.

Course Main Course

Cuisine American

Total Cost ($13.66 recipe / $3.42 serving)

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 749kcal

Author Marsha McDougal

Equipment

Large Deep Skillet

Ingredients

2 boneless, skinless chicken breasts (about 1.5 lb.)* $6.25
1 tsp dried oregano, divided $0.10
1 tsp salt, divided $0.03
½ tsp garlic powder $0.05
½ tsp freshly cracked black pepper, divided $0.08
2 Tbsp olive oil $0.44
8 oz. dry pasta** $0.83
2 Tbsp butter $0.25
2 cloves of garlic, minced $0.16
1 cup grape tomatoes, halved $1.99
1 zucchini, sliced and halved $0.75
½ cup chicken broth*** $0.07
½ cup grated parmesan cheese $1.17
1 cup heavy cream $1.18
½ cup frozen peas $0.31

Instructions

Place both chicken breasts on a cutting board, cover them with plastic wrap or parchment paper, then use a rolling pin or the flat side of a meat tenderizer to gently pound the thicker side of the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 inch thick).
Mix the seasoning together in a small bowl (½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper) Season the chicken breasts on both sides with the seasoning.
Heat a large deep skillet over medium heat and add the olive oil. Once the skillet is hot, cook the chicken breasts on both sides until cooked through and the internal temperature is 165°F.
While the chicken is cooking, prepare the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta in a colander and set it to the side.
Once the chicken is cooked, remove the chicken to a separate plate and cover with foil to keep warm. In the same skillet add the butter and minced garlic. Sauté the garlic for about 30 seconds. Now add the sliced tomatoes and zucchini. Sauté the veggies for 2 minutes.
Next add in the rest of the seasoning (½ tsp oregano, ½ tsp salt, ¼ tsp black pepper). Then pour in the chicken broth. Stir everything together and cook for 1-2 minutes.
Now add in the parmesan cheese and heavy cream. Stir together to combine. Then add in the frozen peas and cooked pasta. Stir everything together and continue to cook for 1-2 more minutes, then turn the heat off.
Slice the cooked chicken breasts on a cutting board and serve on top of the pasta primavera. Garnish with more parmesan cheese and fresh parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Boneless, skinless chicken thighs can also be used.

**I opted for bowtie pasta with this recipe, but you can use any type of pasta you might have on hand.

***I almost always use Better Than Bouillon to make my chicken broth! It’s inexpensive, tastes great, and one jar lasts me a long time.

Nutrition

how to make Chicken Pasta Primavera step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Pound the chicken: Place two boneless skinless chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a rolling pin (or the flat side of a meat tenderizer) and pound the thicker side of the chicken breast gently. Do this until the entire chicken breast is an even thickness from one end to the other, about 1/2 inch thick.

Season the chicken: Add ½ tsp oregano, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a small bowl and mix. Sprinkle the seasoning over both sides of the chicken breasts.

Cook the chicken: Over medium heat, heat a large, deep skillet with 2 Tbsp olive oil. When the skillet and oil are hot, cook the chicken breasts on both sides. Cook until each breast is fully cooked through, and the internal temperature reaches 165°F. While the chicken cooks, you can prepare the pasta.

Boil the pasta: Bring a large pot of salted water to a boil and cook 8 oz. dry pasta per the package instructions. Once cooked, drain the pasta in a colander and set aside for now.

Sauté the vegetables: When your chicken is fully cooked, remove it from the skillet and place it on a separate plate. Cover the plate with foil to keep the chicken warm. In the same skillet you cooked the chicken in, add 2 Tbsp butter and 2 cloves minced garlic. Sauté the garlic for about 30 seconds until fragrant, and then add 1 cup sliced grape tomatoes and 1 sliced zucchini. Sauté these veggies for about 2 minutes.

Make the creamy sauce: Add the remaining ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the sautéed veggies. Pour in ½ cup chicken broth and mix to combine. Cook everything for 1-2 minutes.

Pour in ½ cup grated parmesan cheese and 1 cup heavy cream and stir to combine.

Combine: Now, add ½ cup frozen peas and your cooked pasta. Mix everything together and continue to cook for 1-2 more minutes. Then turn the heat off.

Prep the cooked chicken: Slice the cooked chicken breasts on a cutting board.

Serve: Top your pasta with the chicken breasts, and garnish with more parmesan cheese and fresh parsley (optional). Serve, and enjoy!

What Other Vegetables Can I Use?

This recipe for chicken pasta primavera is SO easy to customize. You can switch the veggies I use in this recipe for any others you like or have in your fridge. For the best results, I do recommend choosing veggies that will cook in a similar amount of time. Some great options include:

Broccoli florets
Cauliflower florets
Bell peppers
Mushrooms
Carrots (sliced thinly)
Asparagus spears
Summer squash
Sugar snap peas or snow peas
Leeks

Storage & Reheating

Any leftover chicken Primavera Pasta will keep in the fridge for up to 3-4 days. The pasta will soak up some of the sauce during storage, so if you plan to meal prep this recipe, I’d store the chicken and sauce separately from the pasta. Reheat any leftovers in the microwave or stovetop (add extra chicken broth or water to loosen up the sauce if needed).

As for freezing, you can freeze this recipe for up to 3 months, but I don’t really recommend it. Pasta can become mushy, and cream-based sauces can separate when frozen and then reheated.

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The post Chicken Pasta Primavera appeared first on Budget Bytes.

Chicken Club Sandwich

Marsha McDougal — Fri, 21 Feb 2025 14:30:00 +0000

Any club sandwich lovers out there? I was craving a really good sandwich the other day and decided to make my own at home. This easy Chicken Club Sandwich is made with all my favorites. It includes tender pan-seared chicken breasts, juicy tomatoes, crisp lettuce, cheese slices, and, of course, you can’t forget the crispy bacon! All of the textures marry together beautifully for the perfect sandwich. Now, who wants one?

Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.

I went for a double-decker size sandwich, you know, the kind you get at restaurants. But you don’t have to get as fancy as I did. You can keep it as a single-layer sandwich to save money.
I also made 4 large sandwiches, but you can easily divide this recipe into 8 servings by cutting each sandwich in half. And then into 16 servings by cutting each half in half again, especially if you are serving these as finger food at parties or a potluck.

Chicken Club Sandwich Recipe

This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!

Course Lunch, Sandwich

Cuisine American

Total Cost ($16.57 recipe / $4.14 serving)

Prep Time 10

Cook Time 25

Total Time 35

Servings sandwiches

Calories 983kcal

Author Marsha McDougal

Equipment

Large Skillet
Baking Sheet
Aluminum foil

Ingredients

9 slices bacon $2.22
2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
¾ tsp salt $0.03
½ tsp freshly cracked black pepper $0.08
½ tsp garlic powder $0.05
2 Tbsp olive oil $0.44
12 slices white sandwich bread $1.19
2 large tomatoes $2.00
8 leaves iceberg or romaine lettuce $1.50
8 slices colby-jack cheese $2.25
½ cup mayonnaise $0.56

Instructions

Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!

See how we calculate recipe costs here.

Notes

*This recipe also works with turkey breast or your favorite deli meat.

Nutrition

how to make a Chicken Club Sandwich step-by-step photos

Cook the bacon: Preheat your oven to 400ºF and line a baking sheet with aluminum foil. Place a wire rack over the top to hold the bacon above the surface of the baking sheet. This will help the bacon get nice and crispy.

Lay 9 strips of bacon across the wire rack, spacing them out so they aren’t overlapping. Bake them in the oven for about 25 minutes or until the bacon has reached your desired level of crispiness. When they’re done, use tongs to remove the bacon from the wire rack and transfer them to a paper towel-lined plate.

Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.

Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.

Slice chicken: Slice cooked chicken breasts into even strips.

Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.

Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.

Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.

Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!

I want you to be able to make this chicken club sandwich exactly how you like it! Here are some fun and delicious ways to customize it:

Switch out the bread for multigrain bread
Instead of regular mayo, use a spicy mayo (our mayo ketchup recipe is so easy to make with simple pantry staples!) or your favorite sandwich dressing
Swap the colby-jack cheese for any other cheese you love
Use leftover turkey breast meat or your favorite deli meat instead of the chicken breast
I wouldn’t be opposed to switching out the regular bacon for my candied bacon recipe, either 😉

Serving Suggestions

I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pick spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

Turkey Sliders

$9.15 recipe / $1.52 serving

Philly Cheesesteak Recipe

$16.27 recipe / $3.25 serving

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

The post Chicken Club Sandwich appeared first on Budget Bytes.

Spaghetti Aglio e Olio

Jess Rice — Mon, 17 Feb 2025 14:30:00 +0000

When I’m in the throes of a busy week and don’t have time to whip up something extravagant for dinner, this Spaghetti Aglio e Olio is a classic I’m always happy to revisit! The ingredients are already crazy simple, but if you really want to simplify it even further, you can create some serious alchemy with just spaghetti, olive oil, and garlic.

This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce. That’s it! No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian. My version keeps all that simplicity but adds a few extra layers of flavor to make it even more irresistible. However, you can skip these if you’d like and stick to the OG version. It’s still equally as delicious.

True story: One of my private clients requested spaghetti aglio e olio for almost every dinner. So, needless to say, I can whip it up with my eyes closed (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny because it’s so freakin’ simple!

Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Course Main Course

Cuisine Italian

Total Cost ($5.35 recipe / $0.66 serving)

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 367kcal

Author Jess Rice

Equipment

Large Pot
Large Saucepan

Ingredients

1 lb spaghetti $0.98
1 tsp salt, divided $0.05
1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
¼ tsp freshly cracked black pepper $0.05
½ tsp cracked red pepper $0.06
½ cup olive oil $1.55
½ cup Parmesan cheese, grated $1.80
1 Tbsp minced Italian parsley $0.08
2 Tbsp lemon juice $0.08
¼ cup pasta water (reserved from cooking the spaghetti) $0.00

Instructions

Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

See how we calculate recipe costs here.

Notes

I know Parmesan Cheese isn’t a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re cheaper, and I can better control the level of heat.

Nutrition

how to make Spaghetti Aglio e Olio—step by step photos

Gather all of your ingredients and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water.

Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes). Be careful not to burn the garlic!

After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water.

Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture. Serve and enjoy!

Garlic is one of the cheapest ways to add big flavor, and it’s the star ingredient in this simple spaghetti aglio e olio recipe. To help you out, here are some of my tried and true tips for cooking with garlic:

How you prep it matters! I slice my garlic thinly because it cooks quickly and evenly in the olive oil, creating a rich garlic-infused flavor. If you mince it, it will likely burn and become bitter because the pieces are smaller.
Avoid bitter garlic by cooking it over low heat. I cook the garlic in this recipe for about 2 minutes over medium-low, until fragrant. Cooking it for too long or over too high heat can make it burn and become bitter.
If your garlic went too far and turned bitter, don’t toss the whole dish just yet. Try adding something sweet (a pinch of sugar or honey), something acidic (lemon juice or vinegar), or something salty (Parmesan or soy sauce) to offset the bitterness. As this recipe uses both lemon juice and Parmesan cheese, you might not have to make any adjustments at all!
Did you know garlic can turn blue when cooked with acidic ingredients like lemon juice or vinegar? This happens due to a chemical reaction and is completely harmless. It is more likely to happen to older garlic or garlic stored in colder temperatures. So don’t worry if your dish turns a little colorful; it’s still safe to eat! (However, if your garlic had spots of blue/green before cooking, it may be a sign of spoilage and should be discarded).

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh. My Greek salad recipe is currently on rotation in my house, and it goes perfectly with this pasta dish. I also like a simple sautéed veggie that I can throw together while the spaghetti cooks. Sautéed green beans, broccoli, or Brussels sprouts are all great options.

Storage & Reheating

This spaghetti aglio e olio recipe is definitely best served fresh. The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through.

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Easy Spaghetti Carbonara

$4.48 recipe / $0.74 serving

Baked Spaghetti

$8.95 recipe / $1.49 serving

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

The post Spaghetti Aglio e Olio appeared first on Budget Bytes.

Easy Homemade Meatballs

Beth Moncel — Sun, 16 Feb 2025 14:30:00 +0000

I love meatballs and have several recipes for fun meatball recipe variations on the website already, but I wanted to have one good basic and easy homemade meatball recipe that could be used in several different meals. That way you can keep a batch of these tasty meatballs in your freezer and use them in different quick weeknight meals later. I’m all about making things easy and uncomplicated!

“Easy recipe and it was a hit! I made a double batch for a party and everyone loved them!”
Hunter

Easy Meatballs Recipe

This homemade meatball recipe is super simple, pared-down, and basic for when you need something fast, easy, and uncomplicated. The other advantage to keeping these meatballs simple is that it makes them more versatile! Because the flavor profile is simple, you can pair this recipe with a variety of sauces and meals.

And as always, I’ve got a couple of upgrade options for you below if you do want to take this recipe up a notch and make something a little fancier.

Homemade Meatballs Recipe

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $10.92 recipe / $1.37 serving

Prep Time 25

Cook Time 20

Total Time 45

Servings about 4 meatballs each

Calories 415kcal

Author Beth Moncel

Ingredients

1/2 cup plain breadcrumbs* $0.17
1/2 cup grated Parmesan $1.92
1/2 tsp garlic powder $0.05
1/2 tsp onion powder $0.05
1/2 tsp Italian seasoning $0.05
1/4 tsp salt $0.02
1/4 tsp pepper $0.03
2 large eggs** $1.58
1/4 cup whole milk $0.04
1 lb. bulk Italian sausage*** $3.57
1 lb. ground beef $4.98

Instructions

In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.

Oven Cooking Instructions

Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
Bake for about 15 minutes, or until lightly browned.
Once browned, transfer them to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they’re cooked through.

Stove Top Cooking Instructions

Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
Cook them, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch.
Once cooked, transfer them to a pot of red sauce and simmer for a few minutes more before serving.

Freezing Instructions

You can freeze this recipe either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
To freeze uncooked, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.

See how we calculate recipe costs here.

Video

Notes

*The breadcrumbs, along with the eggs, help hold everything together. While I have made recipes without them (see my beef kofta meatballs), they don’t hold together quite as well, and the meat has a firmer texture, similar to that of a hamburger. For gluten-free, try using oatmeal, rice, or crushed gluten-free crackers in place of the breadcrumbs.

**If you need to replace the eggs for dietary reasons, you can experiment using a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water per egg).

***I only use a small amount of extra seasoning in this recipe as the Italian sausage already has herbs and spices added. I mix this with ground beef, which adds more flavor and moisture. You can use different types of ground meat, but you’ll need to increase the seasonings accordingly, as the texture and flavor may be different.

A note on substituting the Italian Sausage: This recipe uses Italian sausage, which has a ton of herbs and spices already in the meat. Because of that, these only need a small amount of extra seasoning added. So, if you substitute the Italian sausage with a different type of ground meat, make sure to increase the seasonings accordingly.
Mix-in ideas: If you want to take this recipe up a notch and make it a little fancier, you could try adding fresh minced onion, garlic, crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano). You can also try swapping out the milk for a different liquid, like broth or even some of your red sauce. And I’m always a fan of adding a pinch of crushed red pepper to just about anything!

Nutrition

How to Make Homemade Meatballs – Step by Step

Gather all of your ingredients.

Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl. Use your hands to mix the ingredients together.

Let the meatball mixture sit for five minutes to allow the breadcrumbs to absorb some of the moisture.

Divide and shape the meatball mixture into about 32 balls, 2 Tbsp each. I have small hands, so this may actually look bigger than they were. I used a 2 Tbsp measuring cup to portion the meat.

To bake, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet with about one inch between each.

Bake them for about 15 minutes, or until lightly browned. Then, transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.

To cook them in a skillet, heat one tablespoon cooking oil in a large skillet over medium. Once hot, swirl to coat the skillet in oil, then add the meatballs. Cook for 1-2 minutes on each side or until browned on all sides and cooked through.

Whether you cook them in the oven or on the stove top, finishing them off with a brief simmer in red sauce adds an extra dose of flavor and helps keep them nice and tender.

To freeze them once cooked, cool them completely in the refrigerator first, then place them in a freezer bag and transfer to the freezer for longer storage (about 3 months). Once frozen they can be dropped straight from the freezer into a pot of red sauce and simmered until heated through.

Like I said, I love a good meatball recipe. Here are some super easy variations you can try when making this dish:

Or, if you want to supersize this recipe AND make it in a crockpot… my giant slow cooker meatballs are a fun twist on this classic dish.
Switch out the seasonings in this recipe for nutmeg and allspice, and serve them with a creamy, savory sauce to make Swedish meatballs!
Swap the breadcrumbs for rice and make porcupine meatballs (a super easy way to make this recipe gluten-free friendly)
Following on from what I said earlier about using different meat, turkey meatballs are a tasty alternative to the beef and Italian sausage used in this recipe.

Serving Suggestions

There’s nothing easier or more satisfying than a plate of spaghetti with marinara sauce and meatballs, but that’s not the only way I enjoy this recipe! I love making meatball subs from them, but they’d also be delicious added to a simple soup, like minestrone. I’d even serve them as an easy appetizer or add them to pizzas and bowl meals with rice and veggies. And, of course, they’re absolutely delicious served with mashed potatoes, sautéed green beans, and brown gravy. Yum!!

Storing & Reheating

Any leftovers can be stored in an airtight container for up to 3-4 days. You can reheat them in a skillet over medium-low heat, in the microwave, or simmered in a sauce until heated through. I’ve also included instructions for freezing in the recipe card above!

Chicken Meatballs In Cream Sauce

$7.94 recipe / $1.58 serving

Turkey and Stuffing Meatballs

$4.70 recipe / $0.24 per meatball

Sheet Pan BBQ Meatballs

$7.84 recipe / $1.96 serving

Turkey Meatballs

$5.97 recipe / $1.49 serving

Our Easy Homemade Meatballs recipe was originally published 1/10/22. It was retested, reworked, and republished to be better than ever 2/16/25.

The post Easy Homemade Meatballs appeared first on Budget Bytes.

White Chicken Lasagna

Marsha McDougal — Sat, 15 Feb 2025 14:30:00 +0000

If you’ve never made White Chicken Lasagna before, then boy, are you in for a treat! This pasta dish is very similar to a traditional homemade lasagna, except it’s made with shredded rotisserie chicken and an insanely delicious white sauce. I’m a fan of any chicken pasta recipe, but this one is seriously next-level. You’ll definitely want to save this recipe the next time you’re craving something just a tad bit different for dinnertime! 😊

After I made my spinach stuffed chicken breasts the other week, I realized just how much I love the combination of spinach and chicken when paired with a cheesy sauce. So, when my kids asked for homemade lasagna for dinner, I knew what I had to do! I switched the classic tomato sauce for an easy white sauce made from heavy cream, mozzarella, Parmesan, and baby spinach. And let me tell you, it didn’t disappoint. When it’s layered with lasagna noodles, shredded chicken, and a creamy ricotta filling, it becomes a heavenly combination of flavors and textures. I know you’ll be hooked after just one bite.

Add a layer of sauce to the bottom of the baking dish before adding the lasagna noodles. This will stop them from sticking and make it easier to serve.
I always like to cook 1 or 2 extra lasagna noodles just in case one of them breaks. That way, I have a backup noodle ready to go!
Want to make this recipe go further? I slice my homemade white chicken lasagna into nine pieces, which makes a pretty big, hearty serving! You could also cut it into twelve pieces to feed more people or if you want extra leftovers.
If you love this recipe, then I’m sure you’ll love my chicken spaghetti recipe too! It’s another baked chicken pasta dish made with tender chicken and a delicious, creamy sauce that does not disappoint! And since the ingredients list is fairly similar, you can easily make both recipes after one grocery trip.

White Chicken Lasagna Recipe

This White Chicken Lasagna blows traditional lasagna out of the water! With a creamy white sauce, shredded chicken, and spinach, it's too good to resist.

Course Main Course

Cuisine American, Italian

Total Cost ($17.34 recipe / $1.93 serving)

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 530kcal

Author Marsha McDougal

Equipment

9×13-inch Casserole Dish

Ingredients

Ricotta Mixture

15 oz. whole milk ricotta $2.94
½ cup shredded mozzarella cheese $0.57
¼ cup grated parmesan cheese $0.40
1 large egg $0.37
¼ tsp freshly cracked black pepper $0.04

Lasagna

1 rotisserie chicken (about 3 cups cooked chicken) $5.97
½ Tbsp salt, for the pasta water $0.04
9 lasagna noodles $1.00
4 Tbsp butter $0.50
1 yellow onion, diced $0.48
2 cloves of garlic, minced $0.08
¼ cup all-purpose flour $0.05
2 cups chicken broth $0.26
1 tsp Italian seasoning $0.10
½ tsp salt $0.02
¼ tsp freshly cracked black pepper $0.04
¼ tsp garlic powder $0.03
1 cup heavy cream $1.18
¼ cup grated parmesan cheese $0.40
3 cups baby spinach, chopped $1.15
1 ½ cups shredded mozzarella $1.72

Instructions

Start by preparing the ricotta cheese mixture. In a medium bowl combine the ricotta, shredded mozzarella, grated parmesan, egg, and black pepper. Mix together until well combined and set aside.
Next, remove the skin from the cooked rotisserie chicken and pull the meat off of the bones. Shred the chicken using two forks.
While you are preparing the chicken, bring a large pot of water to a boil over high heat. Add 1/2 Tbsp of salt to the water then add the lasagna noodles and boil until the pasta is tender (or al dente). Drain the pasta in a colander.
Preheat the oven to 375°F. Then in a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté for 4 minutes or until the onion is translucent.
Stir in the flour and cook until the flour starts to turn light brown. Now slowly pour in the chicken broth and whisk the broth with the flour mixture until combined. Keep whisking or stirring until there are no lumps in the sauce.
Add the Italian seasoning, ½ tsp salt, ¼ tsp black pepper, garlic powder, heavy cream and ¼ cup grated parmesan cheese to the sauce. Stir to combine. Now add the chopped spinach to the sauce and stir to combine.
Time to assemble the lasagna. Spread about 1 cup of the sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the ricotta cheese mixture evenly over the noodles. Then top with ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Finish with the remaining sauce, then top with 1 ½ cups of shredded mozzarella.
Bake the lasagna in the preheated oven for 25 minutes until the cheese is fully melted on top. Switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Watch it closely as it broils!
Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

See how we calculate recipe costs here.

Notes

I can’t imagine making this recipe without both the Parmesan and mozarella. The Parmesan mixes into the sauce to make it extra cheesy, while the mozzarella gets all melty on top. It’s the BEST!
I use a rotisserie chicken for this recipe to save time, but you can certainly cook 1 lb. of boneless, skinless chicken breasts or chicken thighs if you want and shred the meat.

Nutrition

how to make White Chicken Lasagna — step by step photos

Gather all of your ingredients.

Add 15 oz. whole milk ricotta, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 1 large egg, and ¼ tsp black pepper to a medium-sized bowl. Mix until well combined and set aside.

Remove the skin from your cooked rotisserie chicken and pull the meat off the bones. Once you’ve done that, shred the chicken using two forks. You need about 3 cups of shredded chicken for this recipe.

While you’re preparing the chicken, fill a large pot with water and boil over high heat. Season the water with 1/2 Tbsp salt and add 9 lasagna noodles. Boil the pasta sheets until they’re tender (or al dente) and drain them in a colander.

Preheat your oven to 375°F. Melt 4 Tbsp butter in a large skillet over medium heat and add 1 diced onion and 2 cloves of minced garlic. Sauté them in the butter for 4 minutes or until the onion turns translucent.

Add ¼ cup all-purpose flour to the skillet. Stir to combine and cook until the flour starts to turn light brown.

Slowly pour in 2 cups chicken broth and whisk thoroughly with the flour mixture until combined. If there are still some lumps, keep whisking or stirring until they disappear.

Add 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, 1 cup heavy cream, and ¼ cup grated parmesan cheese to the sauce. Stir to combine.

Now add 3 cups of chopped spinach to the sauce and mix it in.

Now it’s time to assemble the lasagna! I start by spreading about 1 cup of the creamy spinach sauce over the bottom of a 9×13-inch casserole dish. Then, layer three noodles over the top of the sauce.

Next, evenly spread ⅓ of the previously prepared ricotta cheese mixture over the noodles.

Add a ⅓ of the shredded chicken. Repeat the layers (sauce, noodles, ricotta, chicken) two more times. Be sure to evenly distribute each layer so every bite has some chicken, sauce, and ricotta cheese!

Finish it off with the remaining creamy spinach sauce.

Then, top it with 1 ½ cups of shredded mozzarella.

Place the lasagna into the preheated oven and bake for 25 minutes until the cheese is fully melted on top. I like to switch the oven to broil for the last 3-4 minutes or just until the cheese gets a little brown on top. Be sure to watch it closely while under the broiler!

Sprinkle chopped parsley over the top (if desired), and slice it into nine (or twelve, if you want to stretch it further!) pieces. Serve and enjoy all that yummy, cheesy goodness!

What to Serve with White Chicken Lasagna

This starchy, cheesy dish is calling for a fresh, light salad, and I think our Greek salad is the perfect match! The crunchy cucumbers, juicy tomatoes, and tangy feta cheese provide a nice contrast to the rich chicken lasagna. But whenever I’m in the mood for something heartier, I serve it with some crusty garlic bread and balsamic roasted vegetables.

Make it Ahead!

You can prepare this easy white chicken lasagna recipe a day in advance, cover it, and store it overnight in the fridge. Because the chicken is already cooked, it’s just a case of heating it through and melting the cheese! I’d add an extra 10-15 minutes to the cooking time, though, as it’ll be cold from the fridge. If the cheese starts to brown too quickly in the oven before the lasagna is heated, I’d cover it with foil and continue baking.

Storage & Reheating

Any leftovers should be cooled before storing in the fridge for up to 3-4 days. Reheat it in the microwave or a 350°F oven (covered with foil) until heated through. You can also try freezing individual portions as a quick and easy meal for another day. Just keep in mind that cream-based sauces can separate slightly when thawed. Freeze your white sauce chicken lasagna for up to 3 months and thaw overnight in the fridge before reheating.

Lasagna Soup

$15.69 recipe / $2.61 serving

Zucchini Lasagna

$15.47 recipe / $1.54 serving

Skillet Lasagna

$9.01 recipe / $2.25 serving

Lasagna Roll Ups

$12.26 recipe / $1.53 serving

The post White Chicken Lasagna appeared first on Budget Bytes.

Easy Spaghetti Carbonara

Beth Moncel — Fri, 14 Feb 2025 14:30:00 +0000

I’m on a mission to prove to everyone just how easy Spaghetti Carbonara is to make. Even though I first published this recipe 14 years(!) ago, it’s still a favorite, and it’s never failed me yet. It’s the ultimate comfort food, with a bare-bones ingredients list that comes together in just 25 minutes. My budget-friendly version of this classic Italian recipe uses just 5 ingredients, including bacon and spaghetti, to create a rich, belly-satisfying pasta dinner. That’s IT! I told you this recipe was easy.

“Absolute hit!! I was so intimidated by carbonara, and this made it so easy. I will make this all the time now that Beth taught me how simple it is. I agree with the reviewer that said this might be the best pasta they’ve ever had. I will add a little extra bacon next time, because those bites are the best.”
Vee Glessner

Spaghetti carbonara is the epitome of simple, satisfying pasta recipes. This Italian dish is just spaghetti, pork (originally guanciale—cured pork cheek—but I use bacon), eggs, cheese, and freshly cracked pepper. But what surprises many people is that the creamy sauce is made WITHOUT cream. Instead, the raw eggs mix with the cheese and hot spaghetti to form a super velvety, luxurious sauce that lightly coats the pasta. This makes it a protein-packed alternative to other pasta sauces, such as Alfredo! It’s honestly magic and way easier to make than you think, I promise.

This recipe is a modern-day, budget-friendly version of spaghetti carbonara. Here are some ways I made this recipe more budget-friendly:

I use only a small amount of bacon to keep prices low and make the dish a little lighter (because, honestly, I sit at a desk all day). Luckily, bacon has such a strong flavor that it still permeates throughout the dish. I specifically use 3 oz. of bacon, which is 1/4 of a 12 oz. package. One thing I like to do is cut my bacon packages into quarters and then freeze the rest. That way, I can grab 1/4 at a time and use it as needed.
Good Pecorino Romano can be pretty expensive, so I used the grated Parmesan that I have on hand. The shaker-top Parmesan works, too, and doesn’t cost as much.

Spaghetti Carbonara Recipe

Spaghetti Carbonara is fast and easy dinner with just a few ingredients and a luxuriously creamy sauce. The perfect easy pantry meal!

Course Dinner

Cuisine American, Italian

Total Cost ($4.48 recipe / $0.74 serving)

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 361kcal

Author Beth Moncel

Ingredients

3 oz. bacon $1.10
2 cloves garlic $0.10
12 oz. spaghetti $0.66
3 large eggs $0.99
¾ cup grated Parmesan, divided $1.35
½ tsp freshly cracked black pepper, or to taste $0.10
½ tsp salt, or to taste $0.01
handful fresh parsley (optional)* $0.17

Instructions

Fill a large pot with water for the pasta and season with salt**. Place a lid on the pot and bring it up to a boil over high heat.
While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of freshly cracked pepper. It's really important that these ingredients are well-mixed to ensure the creamy sauce comes together properly.
The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. The residual heat from the pasta cooks the eggs as you toss everything together.*** Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick, dry, or sticky add a splash more of the reserved pasta water.
Finally, taste the pasta and adjust the salt, Parmesan, or pepper to taste. Top with a pinch or two of roughly chopped parsley leaves.

See how we calculate recipe costs here.

Notes

*My handful of fresh parsley came out to 1/4 cup, about 1/6 of a bunch minced.

**Avoid putting too much salt in the pasta water, as it might make your dish too salty when you mix it with your cooked spaghetti in step 5. You can always add more salt at the end if needed.

***Work quickly as you toss the egg mixture with the hot pasta. The heat will cook the eggs to create the carbonara sauce, but don’t let the eggs sit on top of the hot pasta for too long before tossing. Otherwise, you might end up with scrambled eggs.

Nutrition

How to Make Spaghetti Carbonara Step-by-Step Photos

Gather all of your ingredients, then fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.

While waiting for the water to boil, cut 3 oz. of bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low.

Mince 2 cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.

Whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper. Make sure these are well combined to ensure the creamy sauce comes together properly.

The water should be boiling at this point, so add 12 oz. of spaghetti, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.

Add about 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the hot cooking water to dissolve the browned bits from the bottom of the skillet.

Toss the drained (but still steaming hot) pasta in the skillet with the bacon water.

Pour the egg and Parmesan mixture over the hot pasta. Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly).

Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper. Toss the pasta until the Parmesan melts into the sauce.

To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed. Top with a little fresh parsley, if you like a lil’ green with your creamy dreamy pasta.

What Else Can I Add?

There’s a lot of room for personal interpretation with homemade spaghetti carbonara, so it’s a great staple recipe to learn and know. One of the easiest ways I like to switch it up is by adding vegetables. Sautéed asparagus, peas, spinach, fresh tomatoes, or roasted cauliflower are all great options! I’ve also added leftovers to the mix before, with sliced baked chicken breast being one of my favorite additions. I usually heat up the leftovers separately and then add them to the skillet with the pasta, just to make sure everything is heated through.

Serving Suggestions

This spaghetti alla carbonara is a complete and filling meal in itself. I sometimes serve it with a side salad or garlic bread, but honestly, it’s so rich and satisfying that it doesn’t need much else!

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Slow Cooker Spaghetti Sauce

$4.40 recipe / $0.63 per cup

Baked Spaghetti

$8.95 recipe / $1.49 serving

Our Easy Spaghetti Carbonara was originally published 5/16/16. It was retested, reworked, and republished to be better than ever 2/14/25.

The post Easy Spaghetti Carbonara appeared first on Budget Bytes.

Cheesy Skillet Ravioli

Marsha McDougal — Mon, 10 Feb 2025 14:30:00 +0000

One-pot meals that don’t require me to cook any meat, but are still very filling, are literally my FAVORITE! They’re so quick and easy and are a life-saver during the weekdays. This Cheesy Skillet Ravioli is a saucy, flavorful, skillet meal made with cheese ravioli, sautéed mushrooms, marinara sauce, and more cheese sprinkled on top. I splurged a little with this one by using two types of cheeses and refrigerated ravioli instead of frozen, but I’ll also share some budget-saving tips below. You can definitely count on this recipe the next time you need a simple 30-minute meal!

There’s a good chance you already have most of the ingredients for this recipe in your pantry and fridge. And if not, they’re easy to find at any grocery store! Here’s what you’ll need to make this vegetarian cheesy ravioli skillet recipe:

Cheese Ravioli: I specifically use refrigerated cheese ravioli because it cooks quickly and has a great texture. You can also use frozen cheese ravioli; just be sure to simmer it for a few minutes longer.
Baby Bella Mushrooms: These add a ‘meaty’ texture without actually using any meat!
Marinara Sauce: Use your favorite store-bought brand or make your own marinara if you have some extra time. Either way, it adds a delicious Italian-style flavor to this skillet recipe.
Canned Petite Diced Tomatoes: I love the extra texture and flavor you get when these are mixed with the marinara sauce. The small size of these diced tomatoes also helps them cook quickly in the skillet and blend well with the other ingredients. You could use regular canned diced tomatoes and break them up a bit in the skillet if that’s what you have on hand.
Garlic: I use two cloves of minced garlic, but feel free to add more if you LOVE garlic!
Olive Oil and Butter: I use both to sauté the mushrooms and garlic. Together, they help brown the mushrooms and add extra flavor to the dish.
Shredded Mozzarella and Grated Parmesan Cheese: These add the perfect amount of gooey, cheesy goodness to this skillet recipe. Sprinkle them on top and let them melt into the sauce for a delicious finish. (also, as shown in the step-by-step photos below, they create an awesome cheese pull!)
Water: Thins out the sauce just a bit and helps everything cook evenly.
Seasonings: The marinara will already have some seasoning, but adding Italian seasoning, garlic powder, salt, and black pepper really enhances the overall taste of this dish.

Looking to save more money? A lot of times, frozen ravioli is cheaper than refrigerated. If you purchase frozen cheese ravioli, you will need to let it cook for a few extra minutes until it is cooked and heated through.
If you can get a great deal on ravioli with a different type of filling, go for it! Be sure to simmer your chosen ravioli in the sauce for the appropriate amount of time according to the package instructions.
I bulked up this dish with fresh mushrooms, so if you want, you can use just half a bag of cheese ravioli (roughly 10 oz.) instead of the full 20 oz. and save the rest for later. Similar to what I did in my Cheese Tortellini Skillet recipe. This dish will still be very filling and delicious!
Did you know baby Bella mushrooms are actually a more mature version of white button mushrooms? They have a deeper, richer flavor and are great in dishes like this. But if you can’t find them or if white button mushrooms are priced better at the store, they can easily be substituted in this recipe.

Serving Suggestions

I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!

Storage and Reheating

This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.

Cheesy Skillet Ravioli Recipe

This Cheesy Skillet Ravioli recipe is a one-pot meal made from two types of cheese, stuffed cheese ravioli and an easy, flavorful tomato sauce!

Course Main Course

Cuisine Amercian, Italian

Total Cost ($14.36 recipe / $3.59 serving)

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 718kcal

Author Marsha McDougal

Equipment

Large Deep Skillet

Ingredients

1 Tbsp olive oil $0.22
1 Tbsp butter $0.12
8 oz. baby bella mushrooms, sliced $2.08
2 cloves of garlic, minced $0.16
2 cups marinara sauce $1.59
1 14.5 oz. can petite diced tomatoes $1.06
1 tsp Italian seasoning $0.10
½ tsp garlic powder $0.05
½ tsp salt $0.02
¼ tsp freshly cracked black pepper $0.02
¼ cup water $0.00
20 oz. refrigerated cheese ravioli* $6.99
1 cup shredded mozzarella cheese $1.15
¼ cup grated parmesan cheese $0.80

Instructions

Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.

See how we calculate recipe costs here.

Notes

*You can also use frozen cheese ravioli to save more money. Just make sure to cook a couple minutes longer until cooked through.

**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.

Nutrition

how to make Cheesy Skillet Ravioli — step by step photos

Gather all of your ingredients.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.

Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.

Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.

Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.

Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.

Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.

Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.

Baked Ravioli

$16.18 recipe / $2.70 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

The post Cheesy Skillet Ravioli appeared first on Budget Bytes.

Chicken Enchiladas

Marsha McDougal — Sat, 08 Feb 2025 14:30:00 +0000

I make these Chicken Enchiladas at least twice a month because they’re easy to make, and my family loves them. This easy recipe is made with shredded rotisserie chicken (but you can use any type of cooked chicken!), lots of cheese, and our delicious red enchilada sauce. In my opinion, the homemade sauce really is the secret ingredient. It adds so much flavor to the dish and works out way cheaper than buying store-bought enchilada sauce. This recipe also stores really well in the fridge, so they’re perfect for meal prep!

Chicken enchiladas are a popular Mexican dish, often made from rolled corn tortillas filled with chicken and topped with a savory chili-based enchilada sauce and cheese. They’re baked in the oven until warm, gooey, and delicious! My recipe is more Tex-Mex style, as I use flour tortillas over corn (but you can use whichever you prefer!) and canned green chiles in the filling. However, there are many variations of this dish, with different fillings and sauces depending on the region or personal preference.

Chicken Enchiladas Recipe

This Chicken Enchiladas recipe uses shredded chicken, homemade enchilada sauce, and other simple ingredients to make a cheap and comforting family meal!

Course Main Course

Cuisine Mexican, texmex

Total Cost ($12.76 recipe / $3.19 serving)

Prep Time 20

Cook Time 30

Total Time 50

Servings servings (2 enchiladas each)

Calories 771kcal

Author Marsha McDougal

Equipment

9×13-inch Baking Dish

Ingredients

2 cups homemade enchilada sauce*, divided $0.84
3 cups cooked shredded chicken $5.97
½ tsp cumin $0.05
½ tsp garlic powder $0.05
¼ tsp salt $0.02
4 oz. can diced green chilies $0.99
8 flour tortillas $1.98
2 ½ cups shredded Mexican cheese, divided $2.86

Instructions

Start by preparing the homemade enchilada sauce, or if you are using store-bought sauce, go ahead and set it aside. Then shred the cooked chicken.
Add the shredded chicken to a large bowl and season with ground cumin, garlic powder, and salt. Mix together to combine. Now add the diced green chilies and ¾ cup of shredded cheese to the bowl. Mix together to combine.
Preheat the oven to 350°F. Warm the flour tortillas in the microwave according to the package instructions or in a dry skillet over the stovetop.
Next, spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish. Spread it around until it covers the surface.
Fill each tortilla with about ¼-⅓ cup of filling then roll to close. Place them in the casserole dish seam side down. Continue until all of the tortillas have been filled, rolled, and placed in the dish.
Pour the remaining enchilada sauce over the tortillas, then top with the remaining shredded cheese.
Bake the enchiladas for 20 minutes in the preheated oven until the cheese is fully melted on top. Serve hot with your favorite toppings*** and enjoy!

See how we calculate recipe costs here.

Notes

*I used Budget Bytes’ easy homemade enchilada sauce recipe, but you can certainly use store-bought enchilada sauce instead.

**Cook time includes the time it takes to make the homemade enchilada sauce and to bake the chicken enchiladas.

***Top with anything you love best! Some of our favorites include: Fresh chopped cilantro, lime juice, guacamole, jalapeno, salsa, sour cream, avocado, or pico de gallo.

Nutrition

how to make Chicken Enchiladas — step by step photos

Start by preparing your homemade enchilada sauce, or if you’re using store-bought sauce, go ahead and set it aside. Next, shred 3 cups of cooked chicken using two forks.

Place the shredded chicken into a large bowl and add ½ tsp ground cumin, ½ tsp garlic powder, and ¼ tsp salt. Mix everything together until the seasonings are evenly distributed.

Pour in a 4 oz. can diced green chilis and ¾ cup of the shredded Mexican cheese, and stir to combine.

Preheat your oven to 350°F. Warm 8 flour tortillas either in the microwave following the package instructions or on the stovetop in a dry skillet (don’t add any butter or oil to the skillet).

Pour ½ a cup of enchilada sauce into a 9×13-inch baking dish and spread it around to cover the bottom of the dish.

Fill each tortilla with about ¼-⅓ cup of the shredded chicken filling and roll it to close. Avoid overfilling the tortillas; this recipe makes enough filling for 8 chicken enchiladas in total.

Place each filled and rolled tortilla seam-side down into the prepared baking dish. Placing them seam-side down helps stop them from potentially bursting open in the oven. Continue filling and rolling each tortilla until they’re all placed in the dish.

Pour the remaining 1 ½ cups of enchilada sauce over the filled and rolled tortillas. Then, sprinkle the remaining 1 ¾ cups shredded Mexican cheese on top.

Place the baking dish into your preheated oven and bake for about 20 minutes or until the cheese is fully melted on top. Add any toppings you like, if desired (I’ve shared some of my favorites above!), and serve.

Variations to Try!

I love how such simple ingredients pack a punch of flavor in this recipe, but I get that some people like to change things up now and then! Here are some variation ideas I think would work well:

Use a different meat: You could easily switch the chicken to another pre-cooked meat, like ground beef, carnitas, or turkey.
Try a different sauce: I’m not lying when I say our homemade red enchilada sauce is amazing, but you could try a green chile enchilada sauce instead.
Add even more heat: This recipe for chicken enchiladas is more of a medium-spice level if you use our homemade sauce. You can level up or down the heat by adding more or less chili powder or cayenne pepper to the sauce. Or, if you’re using store-bought, opt for a hot variety.
Add some beans: You could definitely mix in drained and rinsed black or pinto beans to the filling if you’d like. Canned corn could also be a fun addition!

Serving Suggestions

I usually keep the sides simple when I serve this dish because they’re pretty hearty on their own. But my kids love cilantro lime rice, so that’s often on the menu when I make these homemade chicken enchiladas! I personally go for something light and fresh to cut through the cheesy, saucy goodness, and our sweet corn salsa is my current go-to. Some tortilla chips and black bean dip wouldn’t be a bad idea, either!

Storage and Reheating

This recipe is great for meal prepping. They can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. Let them thaw in the fridge overnight before reheating in the oven or microwave.

Spinach White Bean Enchiladas

$6.72 recipe / $1.68 serving

Green Chile Chicken Enchiladas

$11.32 recipe / $1.89 serving

Easy Cheese Enchiladas

$5.97 recipe / $1.49 serving

Black Bean and Avocado Enchiladas

$7.23 recipe / $1.45 serving

The post Chicken Enchiladas appeared first on Budget Bytes.

Comfort Food Recipes Recipes | Budget Bytes

Bangers and Mash

Easy Bangers and Mash Recipe Recipe

Bangers and Mash Recipe

Ingredients

Bangers

Onion Gravy

Mash

Instructions

Notes

Nutrition

how to make Bangers and Mash step-by-step photos

How to avoid lumpy gravy

Serving Suggestions

Storage & Reheating

More Meat and Potato recipes

Beef Stew

Pot Roast

Roasted Chicken and Vegetables

Ham and Potato Casserole

Potato Corn Chowder

Easy Potato Corn Chowder Recipe

A Note on Adding Dairy to Hot Soups

Potato Corn Chowder Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

how to make Potato Corn Chowder step-by-step photos

Serving Suggestions

How to Store

More Hearty Soups with Potato

Split Pea Soup

Chicken Pot Pie Soup

Kapusniak (Ukrainian Sauerkraut Soup)

Creamy Potato Soup

Chicken Pasta Primavera

Easy Chicken Pasta Primavera Recipe

Budget-Saving Tips

Chicken Pasta Primavera Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

how to make Chicken Pasta Primavera step-by-step photos

What Other Vegetables Can I Use?

Storage & Reheating

More Chicken Pasta recipes

White Chicken Lasagna

Greek Chicken and Orzo

Chicken Spaghetti RECIPE

Chicken Alfredo

Chicken Club Sandwich

Budget-Saving Tips

Chicken Club Sandwich Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

how to make a Chicken Club Sandwich step-by-step photos

Customization Options

Serving Suggestions

More Delicious Sandwich Recipes

Shrimp Po’ Boys

Turkey Sliders

Philly Cheesesteak Recipe

Muffaletta Roll Ups

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

how to make Spaghetti Aglio e Olio—step by step photos

Tips for Cooking with Garlic

Serving Suggestions