Bean and bacon soup is the perfect comfort food – it’s hearty, filling, and warming. And best of all, it’s easy to make.
Who doesn’t love a big, steaming bowl of soup on a cold day?
This recipe is simple but delicious – just cook the bacon until crisp, then add the beans, broth, and other spices. Let it simmer for a while to let the flavors blend, then enjoy!
Try a new spin on your barbecue chicken! These BBQ Chicken Crescent Rolls are a great option any time of the week.
A Southern Delight: BBQ Chicken Crescent Rolls and Their Roots in Our Beloved Region
Ah, the South!
When one thinks about this distinctive region of the United States, images of warm summer evenings, fireflies illuminating the dark, and the comforting melodies of country tunes come to mind.
Equally nostalgic are the culinary treasures that the South has blessed us with.
From the sizzling sound of fried chicken to the mouth-watering tang of pulled pork, the South has always been a haven for food lovers.
And speaking of delicious morsels that bear the heart and soul of the region, have you ever encountered the enticing BBQ Chicken Crescent Rolls?
You might wonder what makes these crescent rolls stand out from the myriad of Southern dishes that dot the landscape of our beloved cuisine.
The answer lies not just in the ingredients, but in the very spirit with which they’re made.
The Crescent Roll: Europe’s Gift with a Southern Twist
The crescent roll, at its core, draws its origins from Europe. A buttery pastry that has been a breakfast favorite for centuries.
But, like any ingredient that makes its way to the South, the crescent roll was adopted, modified, and infused with our Southern sensibilities.
And thus, the BBQ Chicken Crescent Roll was born.
While the traditional croissant honors lightness and flakiness, the Southern version takes pride in being hearty, filled with rich ingredients, and bursting with flavor.
BBQ Sauce: The Quintessential Southern Stamp
Now, if there’s one thing synonymous with the South, it’s our beloved BBQ.
Sticky, sweet, sometimes spicy, and always tangy, BBQ sauce embodies the fiery passion and sweetness of the Southern spirit.
Pair that with shredded chicken, and you have a marriage of textures and tastes that’s as harmonious as a Dolly Parton ballad.
Baked Beans and Shredded Cheddar Jack: Layers of Heritage
To add depth to the crescent roll, baked beans bring in a touch of earthiness and sweetness.
A staple in many a Southern BBQ, beans have always been the unsung hero, perfectly complementing the bolder flavors of the dish.
Now, take some shredded cheddar jack cheese, and what you get is a cascade of creamy goodness, tying together the disparate elements of the crescent roll.
The Weber BBQ Seasoning: A Nod to Tradition
It’s worth noting the use of Weber BBQ seasoning in this recipe.
While there are countless seasonings that pepper our pantries, Weber, with its blend of spices, imparts a genuine touch of authenticity.
That sprinkle on the butter-glazed crescent roll just before baking is like the final chord in a song – completing, enhancing, and elevating the entire dish.
Bringing It All Together: A Culinary Experience
The beauty of the BBQ Chicken Crescent Roll lies not just in its taste but also in its simplicity.
The mere ten-minute prep time is almost deceiving, given the explosive flavors in every bite.
Each crescent roll, when pulled apart, reveals layers of Southern tradition and innovation.
The golden-brown hue, the buttery aroma, and the symphony of BBQ chicken, beans, and cheese is truly a sight to behold and a flavor to cherish.
In essence, every bite of the BBQ Chicken Crescent Roll is a journey through the South.
It’s a testament to our legacy of transforming simple ingredients into culinary masterpieces.
For those who’ve grown up in the South, this dish is nostalgia on a plate. And for those new to our culture, it’s an invitation to explore further.
As we celebrate our Southern heritage and the dishes that make our cuisine iconic, the BBQ Chicken Crescent Roll stands tall, not just as a recipe but as a symbol of our ability to reinvent, reimagine, and always remain rooted in tradition.
So, next time you’re looking to indulge in a bite-sized Southern delight or introduce someone to the wonders of our cuisine, remember the BBQ Chicken Crescent Roll.
Simple, scrumptious, and oh-so-Southern!
BBQ Chicken Crescent Rolls
Ingredients:
1 package crescent roll dough
1 cup shredded chicken
½ cup BBQ sauce
1 8-oucne can baked beans
½ cup shredded cheddar jack cheese
1 tablespoon melted butter
1 teaspoon BBQ seasoning (I used Weber)
Instructions:
Preheat the oven to 375 degrees.
In a large bowl, combine the shredded chicken and BBQ sauce.
Unroll the crescent roll dough and separate the triangles.
Place a spoonful of baked beans on the bottom of each triangle, then top it with BBQ chicken and shredded cheese.
Carefully roll up the crescent rolls and place them on an ungreased baking sheet.
Brush the rolls with butter and sprinkle the BBQ seasoning on the top.
Bake in the preheated oven for 10 minutes, until the crescent rolls are golden brown.
BBQ Chicken Crescent Rolls
Ingredients
1 package crescent roll dough
1 cup shredded chicken
½ cup BBQ sauce
1 8-oucne can baked beans
½ cup shredded cheddar jack cheese
1 tablespoon melted butter
1 teaspoon BBQ seasoning (I used Weber)
Instructions
Preheat the oven to 375 degrees.
In a large bowl, combine the shredded chicken and BBQ sauce.
Unroll the crescent roll dough and separate the triangles.
Place a spoonful of baked beans on the bottom of each triangle, then top it with BBQ chicken and shredded cheese.
Carefully roll up the crescent rolls and place them on an ungreased baking sheet.
Brush the rolls with butter and sprinkle the BBQ seasoning on the top.
Bake in the preheated oven for 10 minutes, until the crescent rolls are golden brown.
Frequently Asked Questions
What is the origin of crescent rolls?
Crescent rolls, commonly known as croissants, originally hail from Europe. They’ve been a breakfast favorite for centuries. However, the South gave them a unique twist by incorporating distinctively Southern fillings, resulting in creations like the BBQ Chicken Crescent Roll.
Can I use homemade BBQ sauce instead of store-bought?
Absolutely! In fact, a homemade BBQ sauce might even add a more personalized flavor to your crescent rolls. Just ensure it complements the other ingredients in terms of sweetness, tanginess, and spiciness.
What other types of cheese can be used instead of cheddar jack?
While cheddar jack offers a lovely creaminess and flavor, you can experiment with other cheeses like mozzarella, pepper jack, or even gouda. Choose a cheese that melts well and complements the BBQ flavor.
I’m not a fan of baked beans. Can I substitute them with something else?
While baked beans offer a unique texture and flavor, you can substitute them with other fillings like caramelized onions, roasted bell peppers, or even some creamed corn for a Southern touch.
How do I store leftover BBQ Chicken Crescent Rolls?
Store any leftover crescent rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to retain their flakiness when serving again.
Can I prepare the filling ahead of time?
Yes, the BBQ chicken filling can be prepared ahead of time and stored in the fridge for up to 2 days. This can make the assembly process quicker when you’re ready to bake.
Can I use a different seasoning instead of Weber BBQ seasoning?
While Weber BBQ seasoning provides a blend of spices that’s well-loved, you can use any of your favorite BBQ seasonings or even create a blend of your own with ingredients like smoked paprika, garlic powder, onion powder, and a hint of brown sugar.
How do I know when the crescent rolls are perfectly baked?
The crescent rolls should have a beautiful golden-brown hue on the outside. The baking time of 10 minutes is a guideline, but depending on your oven, you might need a minute or two more or less. Just ensure they’re not undercooked on the inside.
What can I serve alongside these crescent rolls?
These rolls are a treat on their own, but if you’re looking to make a meal, consider pairing them with a light coleslaw, a fresh green salad, or even some creamy mac ‘n cheese for a heartier Southern spread.
Can I make these crescent rolls vegetarian?
You can replace the shredded chicken with a vegetarian alternative like jackfruit, which has a similar texture and absorbs flavors well. Alternatively, you can increase the quantity of beans or cheese or add other veggie fillings.
Hopefully, these answers help guide you on your culinary journey with this delightful Southern recipe!
If you’re looking for an easy meal that will please a crowd, look no further than this Slow Cooker Chicken Enchilada Casserole.
Just dump all the ingredients into your slow cooker, let it cook all day, and you’ll have a delicious dinner ready and waiting when you get home.
Plus, this recipe is so versatile that you can adjust it to fit your own taste buds. So put on your apron and get cooking!
There are plenty of reasons to make chicken enchilada casserole in a slow cooker. For one, it’s an easy and convenient way to cook chicken enchiladas.
All you have to do is layer the ingredients in the slow cooker and let it do its thing.
Another reason to make chicken enchilada casserole in a slow cooker is that it can be a healthy and hearty meal.
Slow cookers tend to preserve nutrients better than other cooking methods, so you can be sure that you’re getting all the goodness out of your chicken enchiladas.
And last but not least, chicken enchilada casserole made in a slow cooker just tastes really good.
The slow cooking process allows all the flavors to meld together nicely, resulting in a rich and flavor-packed dish.
So go ahead and give it a try – your taste buds will thank you!
Slow Cooker Chicken Enchilada Casserole
Ingredients:
1.5 lbs. boneless skinless chicken breasts, uncooked (Tip: Weigh your chicken. If you use more than 1.5 lbs. casserole will be dry)
28 oz. can red enchilada sauce
½ tsp garlic powder
½ tsp cumin
10 corn tortillas (flour tortillas do not work)
2 cups grated cheddar cheese, divided
4 oz. can sliced black olives, divided
Sour cream (optional)
Fresh cilantro (optional)
Recipe notes:
Corn tortillas are a must for this recipe or you will end up with a gooey mess.
We like to top ours with sour cream and cilantro on the serving plates not in the slow cooker.
Directions:
Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving, if desired.
Slow Cooker Chicken Enchilada Casserole
Ingredients
1.5 lbs. boneless skinless chicken breasts, uncooked (Weigh your chicken. If you use more than 1.5 lbs casserole will be dry)
28 oz. can Red Enchilada Sauce
½ tsp garlic powder
½ tsp cumin
10 corn tortillas (flour tortillas do not work)
2 cups grated cheddar cheese, divided
4 oz. can sliced black olives, divided
Sour cream (optional)
Fresh cilantro (optional)
Instructions
Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving, if desired.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
No, flour tortillas do not work well in this recipe. They will result in a gooey mess. Corn tortillas are a must for the proper texture.
Can I use more than 1.5 lbs. of chicken?
It’s important to stick to 1.5 lbs. of chicken. Using more than this will make the casserole dry.
What type of enchilada sauce should I use?
You should use a 28 oz. can of red enchilada sauce for this recipe.
Can I cook this on high if I’m short on time?
Yes, you can cook the chicken on high for 4 hours instead of low for 6-8 hours.
When do I add the cheese and olives?
Add 1/2 cup of cheese and half of the olives into the chicken and sauce mixture after shredding the chicken and mixing with tortilla strips. The remaining cheese and olives are added on top before the final 45 minutes of cooking.
Is it necessary to use a slow cooker liner or nonstick spray?
While not absolutely necessary, using a slow cooker liner or spraying with nonstick spray makes cleanup easier.
Can I top the casserole with sour cream and cilantro in the slow cooker?
We recommend topping each serving with sour cream and chopped cilantro on the serving plates, not in the slow cooker, for the best presentation and taste.
What is the total cooking time for this recipe?
The total cooking time on low is 8 hours and 45 minutes, including the additional 45 minutes after adding the final layer of cheese and olives.
If you are looking for a tasty side dish to serve this week, try these cheesy and delicious Oven Baked Scalloped Potatoes!
Easy Oven Baked Scalloped Potatoes – A Classic Southern Side Dish
When you’re looking for a comforting, crowd-pleasing side dish, it’s hard to beat a pan of oven baked scalloped potatoes.
This is the kind of recipe that brings folks back to the table for seconds—maybe even thirds.
Whether you’re cooking up a holiday dinner, Sunday supper, or just a regular weeknight meal, scalloped potatoes made from scratch add that homemade touch that boxed mixes just can’t match.
This recipe uses simple, everyday ingredients—white or yellow potatoes, onions, flour, milk, butter, and cheddar cheese.
No fancy tools are required beyond a sharp knife or mandolin, and the steps are straightforward.
It’s the kind of recipe that shows how basic pantry staples can come together to make something rich, warm, and satisfying.
When to Serve This Southern Baked Scalloped Potatoes Recipe
Scalloped potatoes are versatile enough for both special occasions and casual meals.
They’re perfect for Easter, Thanksgiving, or Christmas, but they also work great alongside grilled chicken or pork chops during the week.
This is a make-ahead friendly recipe too—just prep it earlier in the day and pop it in the oven when you’re ready to bake.
Why This Homemade Scalloped Potatoes Recipe Works
People are always searching for an easy scalloped potatoes with cheese and milk recipe—something that doesn’t call for heavy cream or a roux made on the stovetop.
That’s exactly what this recipe delivers. You get that creamy texture and cheesy top layer without having to spend extra time making a separate sauce.
The ingredients cook together in the oven, and the result is a comforting, old-fashioned side dish that doesn’t skimp on flavor.
Where to Serve Scalloped Potatoes – Think Beyond the Dinner Table
This dish isn’t just for holiday dinners. You can bring this to church potlucks, family reunions, or neighborhood cookouts.
Serve it alongside baked ham or fried chicken, or pair it with meatloaf and green beans for a full southern meal. It travels well and reheats even better the next day.
How to Customize This Classic Scalloped Potatoes Recipe
While the base recipe is straightforward, there’s room to make it your own.
Add cooked bacon or diced ham between the layers for a heartier dish. Swap out the cheddar for smoked gouda or gruyere if you’re feeling fancy.
Toss in a few minced garlic cloves with the onions for extra flavor.
Once you’ve made this a time or two, you’ll find ways to tweak it to suit your own taste—or the picky eaters at your table.
Tips for the Best Southern Scalloped Potatoes From Scratch
Use a mandolin slicer if you have one—it helps the potatoes cook evenly.
Preheating the milk is key. Warm milk blends better with the layers and speeds up the baking process.
Don’t skip the rest time after baking. Giving the dish 15 to 20 minutes to sit lets the sauce thicken so it serves up clean slices.
An Easy Cheesy Scalloped Potatoes Recipe for Busy Cooks
This is the kind of side dish that looks like you put in a ton of effort, but really didn’t.
No fancy ingredients, no complicated steps—just hearty, classic comfort food that works every time.
If you’re searching for a simple oven baked scalloped potatoes recipe with cheese, this one hits the mark.
It’s meals like this that remind us why we love southern cooking—simple ingredients, cooked slow, and full of flavor.
Whether you’re feeding family or friends, this easy scalloped potatoes dish is one you’ll come back to again and again.
Oven Baked Scalloped Potatoes
Ingredients:
1 ½ lbs. white or yellow potatoes
1/2 medium onion
4 tbsp. all purpose flour
Salt and pepper to taste
2 cups whole milk
3 tbsp. butter, cubed
1 cup shredded cheddar cheese
1 tbsp. chopped parsley for garnish
Directions:
Preheat the oven to 375 degrees.
Wash and peel the potatoes.
Use a mandolin or sharp knife and slice the potatoes to about ¼ inches thick.
Finely chop the onions.
Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes
Top with cubed butter.
Heat the milk until just before boiling.
Pour the milk over the layers in the baking dish.
Top with shredded cheese.
Bake covered until the potatoes are fork tender. (Approx. 50 minutes)
Uncover and bake until the cheese bubbles and browns. (Approx. 15 minutes)
Broil for 2 minutes to get a nice golden brown top.
Remove the dish from the oven.
Let it sit for about 15 – 20 minutes or until the sauce thickens.
Notes
● A mandolin will help you get even thickness of slices. If you don’t have one, you will need a very sharp knife.
● Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
● Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.
Frequently Asked Questions for Oven Baked Scalloped Potatoes Recipe
What is the best cheese to use in oven baked scalloped potatoes? For the best flavor and melt, sharp cheddar cheese is a popular choice in scalloped potatoes baked in the oven. It melts well, adds a rich taste, and pairs nicely with the creamy sauce and soft potatoes. You can also try smoked gouda or gruyere for a more robust flavor.
Can I make scalloped potatoes ahead of time and bake later? Yes, you can prepare scalloped potatoes ahead of time by layering everything in the baking dish, covering it tightly with foil, and storing it in the fridge for up to 24 hours before baking. This is a great option if you need a make ahead scalloped potatoes recipe for a holiday or family gathering.
Why are my scalloped potatoes still hard after baking? If your scalloped potatoes are not getting tender, it’s likely the slices are too thick or the oven temperature isn’t high enough. For evenly cooked scalloped potatoes with cheddar cheese, slice the potatoes about 1/4 inch thick and bake at 375°F for the full recommended time, covered tightly.
Can I use russet potatoes in scalloped potatoes from scratch? While white or yellow potatoes are ideal for scalloped potatoes baked with milk, russet potatoes can be used too. Just keep in mind they’re starchier and may break down a bit more during baking, which can make the dish creamier but less structured.
Do I need to peel the potatoes for scalloped potatoes? Peeling is recommended when making old fashioned scalloped potatoes with onions and cheese, especially if you’re using russet or thick-skinned varieties. However, if you’re using thin-skinned yellow potatoes, peeling is optional and based on personal preference.
How do I keep scalloped potatoes from curdling? To prevent curdling in your scalloped potatoes with milk and cheese, make sure to heat the milk before pouring it over the layers. Avoid boiling, but warm it just before the point of boiling to help it blend smoothly into the dish as it bakes.
Can I freeze baked scalloped potatoes? Scalloped potatoes made with milk and cheese can be frozen after baking, but the texture may change slightly. To freeze, cool the dish completely, wrap tightly, and store for up to 2 months. Thaw overnight in the fridge and reheat, covered, in the oven at 350°F.
What meat goes well with homemade scalloped potatoes? Scalloped potatoes are a versatile southern side dish that pairs well with baked ham, roasted chicken, pork chops, or even grilled steak. They also go great with meatloaf or barbecue ribs for a hearty, comforting meal.
Are scalloped potatoes the same as au gratin potatoes? Scalloped potatoes and au gratin potatoes are similar but not exactly the same. Classic scalloped potatoes baked with milk may or may not include cheese, while au gratin potatoes always include cheese and often breadcrumbs. This recipe is more of a cheesy scalloped potatoes recipe without breadcrumbs.
How long should scalloped potatoes sit before serving? Let your oven baked scalloped potatoes with cheddar rest for 15–20 minutes after baking. This allows the sauce to thicken and set, making it easier to serve neat, creamy slices.
Oven Baked Scalloped Potatoes
Ingredients
1 ½ lbs. white or yellow potatoes
1/2 medium onion
4 tbsp. all purpose flour
Salt and pepper to taste
2 cups whole milk
3 tbsp. butter, cubed
1 cup shredded cheddar cheese
1 tbsp. chopped parsley for garnish
Instructions
Preheat the oven to 375 degrees.
Wash and peel the potatoes.
Use a mandolin or sharp knife and slice the potatoes to about ¼ inches thick.
Finely chop the onions.
Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.
Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes
Top with cubed butter.
Heat the milk until just before boiling.
Pour the milk over the layers in the baking dish.
Top with shredded cheese.
Bake covered until the potatoes are fork tender. (Approx. 50 minutes)
Uncover and bake until the cheese bubbles and browns. (Approx. 15 minutes)
Broil for 2 minutes to get a nice golden brown top.
Remove the dish from the oven.
Let it sit for about 15 – 20 minutes or until the sauce thickens.
Notes
A mandolin will help you get even thickness of slices. If you don't have one, you will need a very sharp knife.
Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible.
Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.
