Chicken Salad Croissant Sandwiches

Chicken Salad Sandwiches

I love chicken salad croissant sandwiches, especially in the summer when I want a delicious meal where I don’t have to turn on the oven and heat up my house.

The first time I tried these chicken salad croissant sandwiches, a friend of mine had made them for a luncheon after her baby was blessed. I liked them so much that I ate four of them because they tasted so good! I’ve made this recipe many times now for my family and friends, and they love them too.

This recipe is perfect for a summer BBQ, picnic, or a family and friend gathering. Keep in mind with this recipe that it’s best to prepare it a day ahead, so the flavors have time to meld together in the refrigerator.

There are many variations of chicken salad sandwiches, but what makes this recipe unique and taste so good is the sauce. The fresh dill, juiced lemon and Hidden Valley Ranch Salad Dressing & Seasoning Mix create a flavorful chicken sandwich recipe. And the chicken is cooked in the crock pot with the ranch dressing seasoning mix, which also gives the chicken more flavor.

Here’s how to make the chicken salad croissant sandwiches:

Chicken Salad Croissant Sandwiches

First, prepare the chicken in advance by placing about 4 chicken breasts in a crock pot. Pour a one ounce packet of Hidden Valley Ranch Salad Dressing & Seasoning Mix over the top. Cook on low for 8-10 hours. Drain and shred the chicken, and place it in a large bowl.

Next, cut up the celery, grapes and green onions. Place them in the bowl with the chicken. Toss to combine, and set the bowl aside.

In a small bowl, make the sauce by mixing together the mayonnaise, sour cream, 1 teaspoon dry ranch salad dressing & seasoning mix, fresh chopped dill, juiced lemon, salt and pepper. Pour the dressing over the chicken mixture and stir until combined.

Cover and refrigerate about 6 hours or overnight.

Serve the chicken salad on croissant rolls.

I hope you enjoy this chicken salad as much as my family and I do!

And below is the printable copy of the chicken salad croissant sandwiches.


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Crock Pot Chicken Enchiladas

Chicken Enchiladas Crock Pot Final

These Crock Pot Chicken Enchiladas are my new favorite enchilada recipe. And I love that I can prepare it in the afternoon and throw it in the crock pot for dinner. Here’s how to make these delicious Crock Pot Chicken Enchiladas.

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Slow Cooker Copycat Cafe Rio Shredded Chicken & Dressing

Cafe Rio Shredded Chicken

My husband and I love Cafe Rio, but we don’t go there often because eating out costs money and it adds up fast, especially if you are trying to stick to a budget. I decided to try out a Slow Cooker Copycat Cafe Rio Shredded Chicken recipe, and it tasted so good, especially with the Cilantro Ranch Dressing on top. And of course I love slow cooker meals that I can throw in the crock pot in the morning and it’s ready to eat when my husband comes home from dinner. And you’ll also want to make this Slow Cooker Copycat Cafe Rio Sweet Pork recipe.

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Freezer-Friendly Chicken Pockets

Chicken Pockets Freezer Friendly Final

These Chicken Pockets are easy to make, and even my oldest daughter mentioned how delicious they were and that she really liked them. You can easily make these pockets for dinner or prep the filling and place it in the freezer for dinner for another night and just keep some crescent rolls on hand in the refrigerator. It’s nice to have meals that you can take out of your freezer, easily assemble, and throw them in the oven for dinner.

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Crock Pot Chicken Fajitas

Chicken Fajitas Freezer Meal

Lately, I’ve been throwing together a lot of crock pot meals. I love it because it’s nice not to worry about what’s for dinner. I already know that it’s cooking and will be ready when my husband comes home from work. These Crock Pot Chicken Fajitas were easy to throw in the crock pot and they tasted good.

You can also prep the ingredients beforehand and turn it into a freezer meal that is easy to take out of the freezer and throw into the crock pot. Here’s the recipe:

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French Bread Chicken Sandwich

French Bread Chicken SandwichThis French Bread Chicken Sandwich recipe is perfect to have on hand when you need a quick meal. It’s also a great recipe for the spring and summer months when it’s warmer outside and you don’t want to heat up your house.

French Bread Chicken Sandwich
1 French bread loaf
Ranch dressing
1 can (5 oz) white chicken
1 avocado, sliced
1 tomato, sliced
4 slices of bacon, cooked
1/2 cup cheese, shredded

Cut French bread loaf in half the long way. Spread Ranch dressing on both sides of the loaf. Add layers of chicken, avocados, tomatoes, bacon, and cheese. Bake at 375 degrees for 8-10 minutes until cheese is melted. Slice and serve.

Easy French Bread Chicken Sandwich
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Salsa Chicken Soup

Salsa Chicken Soup

One thing I love about this Salsa Chicken Soup is that most of the ingredients come straight from the pantry, so if I need a dinner idea I usually have the items on hand to make this dish.

Be sure to also check out these 12 Favorite Soup Recipes.


Salsa Chicken Soup
2 chicken breasts, diced and cooked (or cooked and shredded)
1 Tbsp. vegetable oil
1 Tbsp. chopped onion
2 tsp. garlic powder
2 tsp. ground cumin
2 cans (14.5 oz.) chicken broth (or 4 cups water with 4 chicken bouillon cubes)
1 jar (24 oz.) mild or medium chunky salsa
1 can (4 oz.) diced mild green chilies
1 can (15 oz.) corn, drained
2 cans (15 oz.) black beans, rinsed and drained
1 Tbsp. fresh cilantro
Tortilla chips
Shredded cheddar cheese and sour cream for garnish

1. Prepare the chicken by cooking and shredding it. (You can also dice the uncooked chicken breasts into cubes, put it in a pot, heat the oil and brown the chicken until it’s cooked.) Add the onion and saute it with the chicken for a few minutes.

2. Add the garlic, cumin, chicken broth, salsa, chilies, corn, black beans, and cilantro. Bring mixture to a boil and cook 10-15 minutes.

3. Serve with tortilla chips, cheese, and sour cream.

Slow Cooker Option: Put all ingredients in a crock pot and cook on high for 3-4 hours or low for 6-8 hours.


Salsa Chicken Soup

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Homemade Chicken Noodle Soup with 4-Ingredient Noodles

Homemade Chicken Noodle Soup

We’ve had a few cold days over the past few weeks, so yesterday I decided to make Homemade Chicken Noodle Soup with the 4-Ingredient Homemade Noodles.

This is a family favorite! It tastes better than canned soup, and it’s an inexpensive meal to make for the whole family. Not only do we love to eat this on cold days to warm up, but we also make it if someone in our family is sick. It’s just one of those meals that tastes good and you can sip down when you don’t feel well.

Be sure to also check out these 12 Favorite Soup Recipes.

I love to make the homemade noodles with this chicken noodle soup. I’ve heard so many people say “Isn’t it hard to make the noodles?” or “Don’t I need to purchase a pasta roller?” And the answer is no, it isn’t hard, and it’s actually so easy to make. I do my noodles the old fashioned way that my mom taught me. After making and rolling out the dough, I just slice the dough into thin slices.

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Turkey or Chicken Pot Pie Recipe

Chicken Pot Pie

I meant to post this right after Thanksgiving, but I didn’t get around to using our leftover Turkey in the freezer until now. This turkey or chicken pot pie recipe is a family favorite. I make it every couple of weeks because it’s so easy to put together.

Turkey or Chicken Pot Pie
10-inch double crust pie pastry (see recipe below)
2 cups turkey or chicken, cubed and cooked
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
1 (10.75 oz.) can condensed cream of chicken soup
1/2 cup milk

Preheat oven to 400 degrees. Line bottom of pie pan with crust. In a skillet, saute the chopped onion until slightly soft. In a medium bowl, mix together the onion, turkey or chicken, mixed vegetables, cream of chicken soup and milk. Pour into pie crust. Cover with top crust and crimp edges. Slit holes in top crust and bake for 40-50 minutes.


Double Pie Crust Recipe
2 cups flour
1 teaspoon salt
1/3 cup shortening
1/3 cup + 2 Tablespoons butter, softened
6-8 Tablespoons ice water

In a medium bowl, mix the flour and salt. Cut in the butter and shortening until crumbly. Add water one Tablespoon at a time, gently tossing with a fork. Handle the dough as little as possible. Divide the dough into two round balls and refrigerate for a 1/2 hour before rolling out.

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