Plain Chicken

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Place potatoes in a large pot and cover with water. Season the water with 2 teaspoons kosher salt. Bring to a boil and cook until the potatoes are fork tender, about 12 to 15 minutes. While the potatoes cook, stir together the cucumbers, dill pickles, fresh dill, red onion, garlic, lemon zest, lemon juice, sugar, black pepper, Greek yogurt, mayonnaise, and remaining salt in a large bowl. Drain the potatoes well and immediately add them to the bowl with the dressing.

Set croissants out overnight to dry out or use croissants that are a few days old. In a medium bowl, combine almond flour, sugar, melted butter, egg, and almond extract. Mix until smooth. Set aside. Grease a 9×13-inch baking dish. Tear or slice croissants into bite-sized pieces. Spread half of the croissant pieces into the prepared baking dish. Spoon dollops of half of the almond paste mixture over the croissants. Top with the remaining croissant pieces.

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Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Cook spaghetti according to package directions. Drain and set aside. In a large skillet brown Italian sausage. Drain fat from skillet. Stir in spaghetti sauce and set aside. In a large bowl, combine ricotta cheese, softened Boursin cheese, sour cream, parsley, and garlic powder. Place half of the cooked pasta in the bottom of the baking dish. Spread cream cheese mixture over noodles.

Preheat oven to 400ºF. Spray a 9-inch cake pan or round baking dish with cooking spray. In a skillet over medium heat, cook the sausage until no longer pink, breaking it into very small pieces with a fork or meat masher. Stir in the Italian seasoning, pepperoni, and pizza sauce. Mix well and remove from the heat. Cut the tortillas in half. Spoon about 3 tablespoons of the sausage mixture into the center of each tortilla half. Top with mozzarella cheese and fold into a triangle pocket.

Preheat oven to 350ºF. Lightly spray a 13×9-inch baking dish with cooking spray. Prepare the lemon cake mix according to the package directions. Spread the mini marshmallows evenly across the bottom of the baking dish. Pour the prepared cake batter over the marshmallows. Do not stir. Use a rubber spatula to gently spread the batter evenly over the marshmallow layer. Sprinkle the dry lemon Jell-O evenly over the cake batter. Top the cake with frozen blueberries.

Melt butter in a large Dutch oven or heavy pot over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Pour in chicken stock and bring to a boil. Add uncooked spaghetti and cook for 15 minutes, stirring often, until the pasta is al dente and the broth has thickened into a creamy sauce. Remove the pot from the heat and stir in cream cheese and Parmesan cheese until smooth. Fold in rotisserie chicken, Rotel tomatoes, and seasonings.

This post may contain affiliate links. Please read our disclosure policy. Mississippi Green Bean Recipe– an easy side dish packed with bold flavor! Made with green beans, ranch mix, au jus gravy, butter, and pepperoncini peppers for that classic Mississippi Pot Roast taste. Simple to make and always a crowd favorite! Mississippi Green Beans take everything you love about that classic Mississippi Pot Roast and turn it into an easy side dish.