Fall is sweater weather and that means we’re all craving comfort food. There’s something about sweater weather that has people craving casseroles, soups, pasta dishes and other slow cooked meals that can feed a crowd.
The colder months have a way of changing the way we approach our dinner table. We want food that will warm us up. Lucky for you, we’ve rounded up 20 recipes to help get you through any cold evening!
20. Butternut Squash Soup with Garlic Cheddar Biscuits
Rich, creamy and full of flavor, this dish is the perfect way to start off any fall meal! Garlic Cheddar Biscuits are buttery, cheesy and just right for dipping into every last spoonful.
The pureed butternut squash in this soup gives it a rich and creamy texture, no cream necessary. Earthy flavors from the cumin and thyme are rounded out with a swirl of goat cheese in each bowl for a tangy finish!
Butternut Squash Soup with Garlic Cheddar Biscuits
Ingredients
Method
- Heat the oil over medium heat in a large stock pot. Put onions in the pot and stir to coat them with the oil. Lower the heat, cover and simmer for 15 minutes, stirring occasionally.
- Add the squash, salt, pepper, cumin and thyme and stir together. Cover and simmer another 15 minutes, stirring occasionally.
- Stir in the broth and bring to a boil. Once boiling, reduce the heat again, cover and simmer another 30 minutes. Remove from heat, discard the thyme, and puree until smooth using an immersion blender. If you do not have an immersion blender, puree the soup in batches in a standard blender.
- To make the biscuits, preheat oven to 425 degrees. Stir together the Bisquick, milk and cheese. The dough will be sticky. Line a baking sheet with parchment paper and drop the dough in rounded spoonfuls onto the baking sheet. Bake 10-12 minutes.
- Combine the melted butter and garlic powder. Brush the warm biscuits with garlic butter.
- To serve, ladle the soup into bowls and top each bowl with goat cheese. Garnish with freshly ground black pepper and serve with biscuits for dunking.
19. Zesty Italian Chicken Soup
Parmesan cheese and tender chicken breast give this orzo soup a rich flavor that begs for some crusty bread to dip. Orzo, chicken and spinach simmer in chicken broth making a simple and delicious soup. Finish it off with Parmesan and an egg drop for ribbons of scrambled egg in the broth.
Zesty Italian Chicken Soup
Ingredients
Method
- Combine all of the ingredients for the Italian seasoning in a shallow bowl. Coat chicken in the seasoning, pressing to adhere. Heat oil over medium heat in a nonstick pan. Brown the chicken, 5-7 minutes per side, until cooked through. Remove chicken onto a cutting board and shred with forks.
- Bring broth to a boil over medium high heat in a large pot. Beat the eggs and pour them into a glass measuring cup, or anything that has a spout. Add orzo to the broth. and cook 1 minute. Lower heat to a simmer and pour in the egg. Add the shredded chicken and spinach.
- Ladle soup into serving bowls and sprinkle with parmesan cheese and black pepper.
18. Texas Style Chili
This rich and hearty chili is perfect for a bowl served with cheddar, sour cream and green onions. Instead of beans, ground meat, onions and peppers make up the heartiness of this chili.
It’s flavored with ancho chili powder and thickened slightly with masa flour for a little extra heartiness. The chili tastes great the day it’s made, but is even better the next day.
Texas Style Chili
Ingredients
Method
- In a small bowl, combine the ancho chili powder, garlic powder, paprika, smoked paprika, cayenne pepper, onion powder, dry minced onion, cumin, salt and pepper. Set aside.
- Brown the ground meat in a large stock pot over medium heat. If there are any large chunks, break them up with a wooden spoon. Season to taste with salt, pepper, garlic powder and onion powder as it cooks. Stir in 1 Tbsp. of the Worcestershire sauce. Remove the meat from the pot.
- Grate the onions using a box grater or food processor. Add them to the pot with the diced green bell pepper. Saute the onions and peppers until soft.
- Stir in the minced garlic. Season again with salt and pepper. Stir in the small bowl of dry spices and the remaining Worcestershire sauce.
- Add the browned meat back to the pot.
- Pour in the tomatoes and masa flour. Stir well to combine. Simmer over low heat for 20-30 minutes and up to several hours. Serve warm.
17. Blue Ribbon Ground Turkey Chili
The addition of masa flour lends thickness and heartiness to this flavorful bean and turkey chili. Cooked down with kidney beans, black beans, lean ground turkey and a bevy of warming spices, this recipe has taken home top honors in more than one chili cookoff. Serve with cornbread and know that it’ll taste even better as a leftover, as the longer it sits the more the flavors meld and intensify.
Blue Ribbon Ground Turkey Chili
Ingredients
Method
- In a large stock pot over medium heat, brown the turkey. Season to taste with salt, pepper, garlic powder and onion powder as it cooks. Sprinkle with 1 Tbsp. of the Worcestershire sauce. Remove from the pot.
- Add onions and peppers and saute until soft. Add the minced garlic. Season again with salt and pepper and cook until onion is translucent. Add the remaining worcestershire sauce, the spices and browned turkey to the pot, stirring to combine well.
- Stir in the tomatoes, beans and masa flour. Simmer on low heat for 20-30 minutes and up to several hours.
16. Cheesy Chicken Butternut Squash Casserole
Another easy one dish chicken dinner that comes together in one pan. Lean chicken, tender butternut squash, cubed gruyere cheese, fresh herbs, sour cream and cream cheese are baked together.
This chicken casserole is topped with a buttery panko topping that bakes up nice and golden brown. It’s great served up with a simple green salad on the side. It’s the perfect dinner for a busy weeknight!
Chicken Butternut Squash Casserole
Ingredients
Method
- Preheat oven to 375 degrees.
- Dice the onion.
- In a large mixing bowl, combine the sour cream, cream cheese, Parmesan, egg and herbs until the mixture it smooth. Fold in the onions, squash and chicken.
- Transfer the squash mixture to a 9×13 baking dish. Arrange the cubed gruyere cheese over the casserole.
- Melt the butter in a small bowl. Stir in the bread crumbs until coated. Sprinkle the breadcrumb mixture evenly over the chicken mixture.
- Bake 65-70 minutes, until squash is fork tender. Allow the casserole to rest for 20 minutes before serving.
15. Million Dollar Chicken Casserole
Shredded rotisserie chicken makes this dish easy to prepare, so it’s great for a weeknight meal. Serve it alongside steamed vegetables or a simple side salad to offset the richness.
Cream cheese, shredded rotisserie chicken, bacon and a blend of cheeses are combined in this easy-to-make chicken casserole. Crushed Ritz crackers mixed with melted butter are stirred in and the casserole is baked until bubbly and golden.
Million Dollar Chicken Casserole
Ingredients
Method
- Preheat oven to 350F degrees .
- Shred cooked rotisserie chicken using forks. Set aside. Cook and dice the bacon. Set aside.
- In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, cream of chicken soup, garlic powder, onion powder, bacon and chicken. Spread the mixture into a 9×13 casserole dish.
- Sprinkle the grated cheddar cheese evenly over the chicken mixture.
- Place the Ritz crackers into a large freezer bag and crush them, using a rolling pin or a heavy measuring cup. Melt the butter in a microwave safe bowl. Stir in the cracker crumbs until coated.
- Sprinkle the bread crumbs evenly over the chicken and cheese. Bake for 35 minutes.
14. Lasagna al Forno
Layers of pasta, meaty bolognese sauce made with ground meat and Italian sausage, and creamy homemade bechamel which gives the lasagna its soft, cohesive layers make this Italian classic irresistible. Top with mozzarella cheese for a bubbly, golden brown crust. Allow lasagna to rest before slicing for neat, photogenic squares.
Lasagna al Forno
Ingredients
Method
- In a large stock pot, heat the olive oil over medium heat. Add the diced onions and minced garlic. Cook until softened and sizzling.
- Add the diced sweet pepper strips. Cook another 2-3 minutes.
- Add the ground meat and Italian sausage. Brown the meat, using a wooden spoon or potato masher to bread it into small pieces.
- Pour in the tomato puree and all of the spices. Reduce heat to low. Cover and simmer for one hour, stirring occasionally.
- Melt butter over medium-low heat in a medium saucepan. Add the flour, garlic and salt. Saute 1-2 minutes, until the mixture begins to bubble.
- Stir in the milk, chicken broth, Parmesan cheese and mozzarella. Bring to a boil.
- Reduce heat and simmer, stirring, until slightly thickened. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of bolognese sauce on the bottom of a 9×13 casserole dish.
- Arrange lasagna noodles in a single layer over the sauce. It's okay if they overlap a bit. Break the noodles as necessary to cover the bottom of the baking dish.
- Spread a layer of bechamel sauce over the noodles, followed by a layer of bolognese sauce and 1/4 of the Parmesan cheese.
- Repeat this pattern two more times: noodles, bechamel, bolognese, 1/4 cup of Parmesan cheese.
- Finish with a final layer of noodles. Spread the remaining bolognese sauce over the noodles. Sprinkle the grated mozzarella on top.
- Cover with aluminum foil. Bake 45-50 minutes. Remove the foil and bake another 10 minutes. Allow the lasagne to rest for 15-20 minutes before cutting into it.
13. Meatballs Alfredo
These homemade turkey meatballs tossed in garlicky alfredo sauce with pasta is the coziest of meals! If the alfredo sauce is too thick for you, loosen it up with some of the pasta water you saved when cooking the noodles.
Top with fresh herbs and a crack of black pepper. These turkey meatballs can also be made in the oven which makes it easy to make this dinner since you can use your stovetop to make the alfredo sauce at the same time.
Meatballs Alfredo
Ingredients
Method
- Combine the egg, Parmesan cheese, milk, breadcrumbs and garlic powder in a large bowl. The meatball mixture should have a thick consistency.
- Stir in the ground turkey and mix well to combine.
- Coat your hands in a little olive oil. Form 12 meatballs using your hands. (For uniformly sized meatballs, try using a large cookie scoop or small ice cream scoop).
- Preheat oven to 400F degrees. Coat the air fryer basket with nonstick cooking spray. Place the meatballs into the basket in a single layer.
- Air fry for 4-5 minutes. Flip. Air fry for an additional 4-5 minutes, until meatballs are golden brown.
- Alternatively, place meatballs on a baking sheet lined with parchment paper. Bake in the oven for 12 minutes at 425F degrees.
- Cook and drain pasta according to package directions for al dente, reserving some pasta water.
- In a large pan, melt butter over medium heat. Saute the garlic until sizzling.
- Pour in the cream, Parmesan cheese and salt. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer. Add pasta water to thin the sauce, if desired.
- Gently stir the cooked pasta and meatballs into the sauce.
12. Homemade Chickarina Soup with Mini Meatballs
Another one-pot soup to keep in your back pocket. Tender chicken, carrots, celery, onion and dozens of tiny chicken meatballs simmer together in this flavorful pot of soup. You’ll know that the chicken meatballs are done when they float to the top.
Pastina pasta cooks right in the pot at the end of things, so there’s just one less dish to clean up. Serve on the first chilly day of fall, or any day for that matter!
Homemade Chickarina Soup Recipe with Mini Meatballs
Ingredients
Method
- Prepare the meatballs: Combine all ingredients in a large bowl. Use a 1 tsp. measure to scoop out the mixture. Using clean hands, roll the chicken mixture into a ball. Wet hands frequently, as necessary. You should finish with about 80 meatballs.Set meatballs aside on a large baking sheet or piece of parchment paper or aluminum foil.
- Heat oil over medium heat in a large Dutch oven or large pot.
- Cook the celery, carrots, onions, salt and pepper in the oil until they are softened, about 7-10 minutes.
- Add the chicken breasts and chicken stock. Bring to a boil over medium-high heat, then reduce heat and simmer 10 minutes.
- Remove the chicken from the pot and place it onto a work surface.
- Drop meatballs into the simmering broth. Simmer until meatballs rise to the top, about 20-25 minutes.
- While the meatballs are cooking, shred the chicken breasts into pieces with forks.
- When the meatballs are cooked, add the chicken back into the pot. Add the pastina. Simmer 15 more minutes.
11. Old Fashioned Chicken and Vegetable Stew
Served with a loaf of crusty bread, this one-pot meal is ready in about an hour and a half. A splash of heavy cream adds richness to this chicken stew without making it too heavy.
Warm flavors of rosemary and thyme add herby complexity to the stock-based sauce which is thickened with garlic, onion and flour. Lean meat, russet potatoes and a bag of frozen mixed vegetables make this stew healthy, easy and delicious.
Old Fashioned Chicken and Vegetable Stew Recipe
Ingredients
Method
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and black pepper. Remove the chicken onto a separate plate.
- Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil over medium-high heat, whisking constantly to scrape all the browned bits off the pot.
- Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.
- Season with additional salt and pepper to taste.
10. Creamy Pumpkin Mac and Cheese with Lager Beer
Sharp cheddar, cream cheese and pure pumpkin combine with a lager beer for a mac and cheese that tastes like fall in a bowl. The beer adds an earthy, hoppy note that pairs perfectly with the pumpkin, and a quick bake at the end gives the top a golden crust.
Cavatappi, pipette or classic elbow macaroni all work well here. Fresh sage leaves on top make for a pretty finishing touch.
Pumpkin Mac and Cheese
Ingredients
Method
- Preheat oven to 400 degrees.
- Cook pasta in a large pot of salted water according to package directions for al dente. Drain pasta and set aside.
- In a large pot, melt butter over medium heat.
- Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
- Whisk in the beer, milk, pumpkin puree, dry mustard and salt. Bring the mixture to a boil.
- Lower the heat and stir in 3 cups of cheddar cheese and the cream cheese. Stir until smooth. Add the pasta.
- Transfer the mixture to a baking dish. Sprinkle the remaining 2 cups of cheddar cheese evenly over top. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
9. Turkey Sausage Pasta Bake
Ricotta and Italian turkey sausage simmering in a rich tomato sauce meld with pasta to make a hearty casserole perfect for a fall night in. Top it with a little extra mozzarella cheese to brown in the oven, and serve with a green salad to round out the meal.
Turkey Sausage Pasta Bake
Ingredients
Method
- Coat the bottom of a large stockpot with extra virgin olive oil. Add diced onions and minced garlic and toss in the olive oil until coated. Set the pot to medium heat. Once the garlic and onions start to sizzle and soften, add the diced sweet peppers and stir to combine. Allow this mixture to soften, 2-3 minutes.
- Add tomato puree, dry spices, salt, pepper and sugar. Stir until combined. Lower heat to a simmer.
- Peel the casing off the sausage links and break into bite-sized pieces. Drop the pieces into the gravy. Cover and simmer for at least 2 hours, occasionally stirring gently.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente pasta. Drain.
- Preheat oven to 375 degrees.
- In a large bowl, combine the ricotta, egg and 1 cup of shredded mozzarella. Add 3-4 cups of tomato gravy and sausage, depending on how saucy you like it. Add the cooked pasta.
- Pour the entire thing into a 9×13 baking dish. Dot with additional spoonfuls of gravy and sprinkle the remaining mozzarella over top. Bake for 20 minutes, until cheese is melted.
8. Tater Tot Casserole
Crispy tater tots are the star of this deliciously cheesy casserole. Layered over creamy eggs, soup, mayonnaise, ground turkey and bacon, the tots are baked until golden, then sprinkled with shredded cheddar cheese and chopped green onions before serving. Serve this casserole for weeknight dinners because it’ll disappear in a hurry!
Easy Tater Tot Casserole Recipe with Ground Turkey
Ingredients
Method
- Preheat oven to 400 degrees.
- Brown turkey in a large skillet over medium-high heat. When turkey is almost browned, add the diced bacon and cook another 2 minutes. Drain liquid and season with salt and black pepper.
- In a large bowl, combine the mayonnaise, soup and eggs. Add the ground turkey mixture to the egg mixture and stir to combine.
- Transfer the turkey mixture to a 9×13 baking dish. Arrange the tater tots in a single layer over the turkey.
- Bake 20 minutes. Remove the casserole dish from the oven and sprinkle the cheese evenly over the top of the casserole. Place it back into the oven for 10 more minutes.
- Let the casserole rest for 10-15 minutes before slicing into individual servings. Sprinkle with chopped scallions before serving.
7. Chicken Parm Casserole
Rich with all the flavors of chicken parmesan, minus the frying! A good jarred pasta sauce works as well as homemade in this dish, making this a great choice for a weeknight dinner.
Chicken cutlets, pasta and a ricotta mixture are layered with pasta sauce, then topped with mozzarella cheese and baked until bubbly and golden brown. Serve with a crisp salad or garlic bread.
Chicken Parm Casserole
Ingredients
Method
- Preheat oven to 375F degrees. Boil and drain the pasta according to package directions for al dente.
- Take the cooked chicken cutlets and cut them into bite sized pieces.
- In a large bowl, combine the ricotta, 1 cup of mozzarella, pasta sauce dried spices, salt, sugar and egg.
- In a 9×13 baking dish, layer half of the ricotta mixture, then half of the cooked pasta, then half of the chicken. Repeat the layers one more time.
- Sprinkle the remaining mozzarella evenly across the top of the casserole. Bake in the preheated oven 25-30 minutes, until cheese is melted and bubbling.
6. Steakhouse Mac and Cheese
Combine velveeta and sharp cheddar cheeses with milk and other ingredients to form the basis for an ultra creamy pasta dish inspired by steak house mac and cheese recipes. After combining the cheese sauce with cooked pasta, top with buttery breadcrumbs and bake until bubbly and golden brown.
This copycat restaurant mac and cheese makes a great accompaniment to steak night, but is hearty enough to stand on its own as a complete meal. Reheat leftovers with a splash of milk to loosen.
Steakhouse Mac and Cheese Recipe (Outback Copycat)
Ingredients
Method
- Cook and drain pasta according to package directions for al dente.
- Preheat oven to 375 degrees.
- Break up he block of Velveeta into small pieces. In a medium saucepan, melt the Velveeta, cheddar, milk, salt and paprika over low heat until creamy and smooth.
- Combine pasta and cheese sauce in a large baking dish.
- Make the breadcrumb topping: stir all ingredients except the butter together in a small bowl. Melt the butter and add it to the breadcrumb mixture. Stir to combine.
- Sprinkle breadcrumb mixture evenly over the pasta. Bake 20 minutes, until golden brown.
5. Baked Brie Mac and Cheese
Combine Brie, Swiss and Parmesan cheeses to take your mac and cheese to the next level. A quick and easy roux creates the base for a rich and creamy sauce. The three cheeses are added one handful at a time to keep the cheese sauce as smooth as possible. Crushed Ritz crackers bake up golden and buttery on top. Serve as a side dish or a meal all on its own!
Brie Mac and Cheese
Ingredients
Method
- Preheat oven to 375 degrees.
- Trim the rind from the brie and cut it into smaller pieces. Grate the Swiss cheese.
- In a large pot of salted water, cook pasta according to package directions for al dente. Drain and set aside.
- Melt butter in a large pot over medium-low heat. Add garlic and cook until sizzling. Stir in the flour, salt, pepper and dry mustard. Whisking, cook until the mixture starts to bubble.
- Pour in the milk. Stirring, bring to a boil over medium-high heat.
- Add the brie, Parmesan and Swiss cheeses. Whisk until smooth.
- Add the cooked pasta to the cheese sauce. Transfer to a 9×13 baking dish or 6 individual crocks.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle evenly over top of the mac and cheese. Bake 15-20 minutes, until top is golden brown and bubbling.
4. Stovetop Chicken with Wild Rice & Mushrooms
Nutty wild rice, earthy mushrooms, tender chicken and a splash of sherry are simmered in one skillet for a delicious autumn dinner! Fresh rosemary and thyme add an herby flavor while goat cheese gives a tangy creaminess to the sauce. Stir in fresh spinach right at the end for this fall-inspired meal!
Stovetop Chicken with Wild Rice & Mushrooms
Ingredients
Method
- Heat oil in a large saute pan over medium heat. Brown the chicken in the olive oil and remove to a paper towel-lined plate.
- Add garlic and shallots to the pan and saute until soft. Add mushrooms and cook until they are soft and no longer release liquid. Remove to a separate plate and season with salt and pepper.
- Add the sherry to the pan and allow to reduce, scraping up any brown bits that are left in the pan. Increase heat to high and add chicken stock, goat cheese and half-and-half. Bring to a boil and let the cheese start to melt.
- Reduce heat to low. Add cooked rice, chicken, mushroom mixture, herbs and salt. Simmer until thickened, 5-10 minutes. Before serving, add the spinach leaves and cook until wilted, 2-3 minutes.
3. Honey Garlic Chicken Thighs
Chicken thighs bake in the oven, then finish in a sticky, sweet-and-savory honey garlic pan sauce for a dinner that’s ready in about an hour. Keeping the skin on gives the chicken a crispy texture without ever needing a fryer.
The sauce comes together with just a few pantry staples, including honey, garlic and soy sauce. Serve it over rice or noodles to soak up every drop of sauce.
Honey Garlic Chicken Thighs
Ingredients
Method
- Preheat oven to 425F degrees.
- In a small bowl, combine the flour, paprika, salt and pepper. Set aside.
- Pat the chicken dry and then coat it olive oil. Place the chicken in a 9×13 baking dish. Sprinkle with dry seasonings. Bake 35 minutes.
- In a large skillet, combine the garlic, butter, honey and soy sauce. Cook over medium heat until foamy, whisking constantly.
- Add the chicken to the pan, spooning the sauce over top. Simmer on low heat until the sauce sticks to the chicken.
2. Chicken Marsala
Golden brown chicken breasts in a creamy marsala mushroom sauce are the stars of this restaurant-style dinner you can make at home. To get all of the flavor from the chicken, browned bits are deglazed with marsala wine before chicken broth and heavy cream are added to make a rich, silky sauce. Serve over bowtie pasta to soak up all of the delicious sauce!
Chicken Marsala Recipe (Cheesecake Factory Copycat)
Ingredients
Method
- Cook and drain pasta according to package directions for al dente. Set aside.
- Combine 1/2 cup of flour, 1 tsp. of salt and 1/4 tsp. pepper in a shallow bowl.
- Heat olive oil with 2Tbsp. of butter in a large skillet over medium heat.
- Dredge the chicken in the flour mixture and place it into the pan. Cook chicken until it's browned on both sides and cooked through the center, about 7-8 minutes per side. Remove from pan.
- Add the remaining butter. Stir in 1 Tbsp. of flour, 1 tsp. of salt, 1/2 tsp. of pepper and the sliced mushrooms. Cook until the mushrooms have softened and released liquid.
- Stir in the garlic and cook until sizzling.
- Pour in the wine. Bring to a boil over medium-high heat, scraping any browned bits off the bottom of the pan. Reduce heat and simmer until the liquid is reduced by half.
- Stir in the cream and chicken broth. Bring to a boil, then reduce heat to low. Put the chicken back into the pan and simmer 15 minutes.
- Serve the chicken and sauce over pasta.
1. Creamy Cajun Smothered Chicken
Coat chicken thighs in seasoned flour, then pan-fry them in a rich, homemade brown gravy with celery, onions and bell peppers, the “holy trinity” of Cajun cooking. The seasoned flour doubles as the base of the gravy, so nothing is wasted and all the flavor counts.
Cayenne and paprika add flavor with only a hint of heat. Serve over rice or with cornbread for a meal to end this fall comfort food countdown on a high note.
The Best Creamy Cajun Smothered Chicken Recipe
Ingredients
Method
- Combine flour, garlic powder, onion powder, paprika, salt and cayenne pepper in a shallow bowl.
- Heat oil over medium heat in a large nonstick pan. Dredge the chicken in the flour mixture on both sides. Reserve the flour mixture for later in the process.
- Place chicken into the pan and cook, about 10-12 minutes per side, until golden brown and cooked through. (If the pan looks dry, add a little more oil.) Remove the chicken onto a separate plate.
- To the pan, add butter, garlic, onions, celery and peppers. Saute until the vegetables are soft and sizzling.
- Stir in the reserved flour mixture and cook 1-2 more minutes.
- Pour in the chicken stock. Raise the heat to a boil, then reduce to a simmer. Place the chicken back into the pan and simmer until thickened. Serve warm.
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