Casseroles. Soups. Cheesy baked pastas. These are some of my favorite fall dinners! When it starts to get that first hint of chill in the evening air, I find myself craving big, warm bowls and dishes I can sink my teeth into.
I’ve collected some of our favorite fall recipes (ones that my family always asks for when the weather starts to cool!) along with some of my favorite easy appetizers, perfect for game days and fall get-togethers! So whether you’re looking for a quick and easy weeknight dinner or something hearty to feed the masses this fall, you’ll definitely find something you love in this roundup! Which of these fall recipes will you be making first?
21. Chicken and Broccoli Mac and Cheese
Rosemary and thyme add a subtle flavor to this cheesy pasta bake. Cheddar and aged gouda cheeses melt together into a creamy sauce that coats the tender pasta, broccoli and chicken.
Make a double batch of this pasta bake and freeze half for an easy dinner later in the week. Any type of short-cut pasta can be substituted for the shell pasta in this recipe.
Chicken and Broccoli Mac and Cheese
Ingredients
Method
- Cook and drain pasta according to package directions.
- Preheat oven to 400 degrees. Place chicken breast and broccoli onto an ungreased baking sheet. Season with salt and pepper. Bake 20 minutes. Remove from oven, but leave the oven on. Cut chicken into bite-sized pieces.
- While the chicken and broccoli are cooking, make the mac and cheese: melt butter over medium-low heat in a large pot. Add garlic, flour, dry mustard, salt and pepper. Stir until the mixture starts to bubble.
- Pour in the milk. Bring to a boil, stirring. Lower the heat to a simmer and stir in the cheese. Remove from heat.
- Add the chicken, broccoli, pasta and herbs. Pour the entire mixture into a 9×13 baking dish. Bake 25 minutes at 400 degrees.
20. Chicken Marsala (Cheesecake Factory Copycat)
Bowtie pasta is simmered in a rich marsala mushroom sauce along with pan-fried chicken breasts for a quick and tasty pasta dinner that tastes like it came straight out of a restaurant kitchen.
Cream, chicken broth and marsala wine make up the base of the luscious sauce, which clings to the bowtie pasta and coats the chicken. Mashed potatoes or steamed rice could be served in lieu of pasta and a green salad or sauteed vegetables would make great accompaniments for this dish.
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.
19. Garden Vegetable Soup
This soup inspired by a restaurant favorite features brown rice, fire-roasted tomatoes, carrots, bell and poblano peppers and garbanzo beans with spinach stirred in at the end, so it wilts and adds a burst of color to each bowl. Serve it up with crusty bread or grilled cheese to make it a meal.
Garden Vegetable Soup Recipe (Panera Bread Copycat)
Ingredients
Method
- Heat olive oil over medium heat in a large Dutch oven or stock pot. Add the celery and carrots. Cook until softened and sizzling, about 10-12 minutes.
- Add the chopped onions, red peppers, yellow peppers, poblano peppers and garlic to the pot. Saute 5 more minutes.
- Using a wooden spoon, stir in the tomato paste, thyme, paprika, chili powder, cumin, oregano, salt and pepper.
- Pour in the broth and tomatoes. Bring soup to a boil.
- Reduce heat. Add the cooked rice, chick peas and frozen corn. Cover and simmer 10 minutes.
- Remove from heat and stir in the spinach leaves.
18. Garlic Parmesan Chicken Pasta
The sauce for this easy slow cooker chicken pasta recipe is garlicky and cheesy, with a nod to that popular wing restaurant. After the chicken breasts have fallen-apart cooked in the crockpot, shred them and toss with pasta just before serving. Thighs can be substituted for breasts in this simple six ingredient dump-and-go dinner that’ll leave your kitchen smelling incredible!
Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Put all of the ingredients except the pasta into the slow cooker, breaking up the cream cheese into smaller pieces.
- Cover and set the slow cooker to high. Cook for 4 hours.
- Remove the chicken to a cutting board and shred it with forks.
- Cook and drain the pasta according to package directions for al dente.
- Put the chicken and al dente pasta into the crock pot and combine with the other ingredients. Serve warm.
17. Autumn Harvest Salad with Honey Dijon Dressing
Use Honeycrisp or Granny Smith or any apple you like for this recipe. The flavors of crispy bacon, pan-fried chicken, pecans, cheddar cheese and apple meld beautifully in this salad. This salad can be served as a main dish or as a smaller portion alongside a soup. Crisp romaine lettuce topped with chicken, bacon, pecans, cheese and apple, and tossed with a honey Dijon vinaigrette.
Autumn Harvest Salad Recipe with Honey Dijon Dressing
Ingredients
Method
- Slice the chicken breasts in half to make 2 thinner breasts of the same size. You’ll end up with 4 cutlets. Heat olive oil and garlic in a skillet over medium heat, until the garlic starts to sizzle. Coat chicken with flour on both sides and tap off the excess. Place chicken cutlets into the skillet and season with salt and pepper. Cook until both sides are browned and the cutlets can be easily pierced with a fork, about 8 minutes each side. Remove onto a cutting board and slice into strips.
- Place the bacon into the same skillet and fry until crispy. Remove onto a cutting board and dice.
- Whisk first 3 dressing ingredients together in a small bowl. Whisking constantly, slowly pour in the oil. Season with salt and pepper.
- Assemble all salad ingredients in a large bowl. Pour dressing over salad and toss together.
16. Texas Style Chili
Serve chili without beans topped with shredded cheddar cheese, sour cream and sliced green onions. Enjoy with cornbread or corn chips. Ancho chili powder adds smoky flavor to this no-bean chili recipe. You can make the chili with ground beef or ground turkey. Masa flour thickens chili without adding many carbs.
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.
15. Butternut Squash Soup with Garlic Cheddar Biscuits
Butternut squash, onions and a touch of cumin and thyme simmer together, then puree into a silky soup without a single drop of cream. A crumble of goat cheese on top adds tang, and warm garlic cheddar biscuits on the side are made for dunking. The soup can be made a day ahead and reheated on the stove before serving.
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.
14. Roasted Butternut Squash Salad with Kale
Chipotle adds smokiness to a creamy buttermilk-mayo-honey ranch dressing that lifts this salad with kale, squash, dried cranberries, goat cheese and toasted pine nuts beyond the run-of-the-mill fall salad. The roasted butternut squash is what makes this salad special, and it’s what makes it perfect for fall.
It can stand on its own as a light entrée or add a colorful, flavorful note to a holiday table. For best results, prepare and store the ingredients separately until ready to serve.
Roasted Butternut Squash Salad
Ingredients
Method
- Preheat oven to 400 degrees. Toss the cubed squash with the olive oil and season with salt and pepper. Spread in a single layer onto a baking sheet. Roast squash for 30 minutes.
- While the squash is roasting, toast the pine nuts: Heat the pine nuts in a small, dry frying pan over medium heat. Continue to move them around the pan until they start to brown and become fragrant. Remove onto a paper towel.
- To make the dressing, place all ingredients in a glass jar or plastic container with a lid. Seal tightly and shake vigorously until all ingredients are combined.
- Assemble the salad ingredients in a large bowl, place roasted squash on top and dress generously.
13. Cheesy Chicken and Broccoli Bake
Squeeze out as much liquid as you can from the cooked broccoli so the casserole doesn’t get too soupy. The curry powder just adds a little warmth and shouldn’t overwhelm the other flavors. Cream of chicken soup, mayonnaise and sharp cheddar cheese make a creamy sauce for the chicken and broccoli. Top with a buttery breadcrumb topping and bake until golden brown.
Cheesy Chicken and Broccoli Bake
Ingredients
Method
- Preheat oven to 375 degrees. Thaw broccoli and squeeze dry with paper towels. Combine all ingredients in a large bowl except for chicken, bread crumbs and butter. Fold in cubed chicken. Pour mixture into a 9×13 baking dish.
- In a small bowl, combine melted butter and bread crumbs. Sprinkle evenly over chicken mixture. Bake for 1 hour.
12. Baked Brie with Fig Jam
Add chopped pecans and fig jam to the top of the whole wheel of brie. Bake until melty and warm. Remove from oven and drizzle with honey and sprinkle with rosemary. Serve with crackers, sliced baguette and apple slices. This would also be great on a charcuterie board with meats!
Baked Brie with Fig Jam
Ingredients
Method
- Preheat oven to 375 degrees.
- Line a small baking sheet with aluminum foil or parchment paper. Trim the rind off the top of the cheese wheel. A little rind left behind is okay.
- Spread fig jam over the cheese, followed by the pecans. Bake 15-18 minutes.
- Remove from oven and transfer to a serving plate. Arrange sliced breads and fruits around the cheese.
- Garnish with a drizzle of honey and a sprinkle of fresh rosemary.
11. Burrata Toast with Fig Syrup, Pumpkin Butter and Sage
Thick slices of toasted sourdough carry layers of pumpkin butter, creamy burrata cheese and a drizzle of fig syrup. Crispy fried sage leaves add an earthy crunch on top of it all.
This appetizer works equally well as a first course for a holiday meal or a light dinner alongside a green salad. Letting the burrata sit at room temperature beforehand makes it easier to spread.
Burrata Toast Appetizer with Fig Syrup, Pumpkin Butter and Sage
Ingredients
Method
- Remove the burrata and pumpkin butter from the refrigerator and allow to come to room temperature while you prepare the toasts. Combine the burrata and salt in a small bowl and mash with a fork until smooth.
- Heat the butter over medium-low heat in a skillet until it bubbles. Keep swirling the butter in the pan until it starts to darken in color. Add the sage leaves and saute until crispy. Remove onto paper towels too cool.
- Preheat oven to 450 degrees. Slice the loaf of bread into thick slices and arrange on a baking sheet. Brush with olive oil on the sides that face up. Toast the bread for 12 minutes.
- While the bread is toasting, make the fig syrup: Combine fig preserves and 1 Tbsp. of water in a small saucepan. Heat over low heat until the mixture thins out and becomes syrupy.
- Remove the toasts from the oven. Spread a layer of pumpkin butter, then the burrata. Drizzle with fig syrup and top with crispy sage leaves.
10. Baked Brie and Cranberry Tartlets with Crescent Rolls
Crescent roll dough makes these bite sized appetizers extra easy. Just press the dough into a mini muffin tin, fill with brie, cranberry sauce and crushed pecans and you’re halfway there! These little tartlets bake up golden and delicious and only require one hand to eat.
Top with a sprinkle of fresh rosemary for a festive presentation. You can also prepare these ahead of time and refrigerate until ready to bake.
Baked Brie and Cranberry Tartlets with Crescent Rolls
Ingredients
Method
- Preheat oven to 375 degrees. Coat a mini muffin pan with nonstick cooking spray.
- Roll out the crescent dough and pinch the seams together with your fingers so that it forms one large rectangle. Using a sharp knife or pizza wheel, cut the dough into 24 squares.
- Cut brie into 24 small cubes.
- Press dough squares into each compartment of the muffin tin. Place one cube of brie into each piece of dough. Top brie with 1 tsp. of cranberry sauce and some pecans. Bake 13-15 minutes or until dough is puffed and golden.
- Allow to cool 10 minutes, then remove tartlets from muffin tin and sprinkle with chopped rosemary.
9. Mushroom Gruyere Toasts
Cozy up with a glass of red wine and these tasty toasts on a chilly evening. Sauté mushrooms with shallots and thyme, then simmer with sherry and chicken broth until thick. Spoon over gruyere-and-cream-cheese-spread sourdough. You can use any combination of shiitakes, creminis and/or button mushrooms.
Mushroom Gruyere Toasts
Ingredients
Method
- Saute butter, mushrooms, shallots and thyme in a skillet over medium heat until browned. Add flour and tomato paste. Cook for 1 minute.
- Pour in the sherry and simmer until evaporated. Slowly add the chicken broth and simmer until thickened, about 5 minutes. Finish with vinegar. Season liberally with salt and pepper.
- Heat oven to broil. Place bread slices on an ungreased baking sheet. Broil 1-2 minutes, until bread is toasted. Remove from oven.
- Mix cream cheese and gruyere together in a bowl. Spread onto bread slices. Broil for another 1-2 minutes until cheese is bubbly. Top with warm mushroom mixture and additional thyme sprigs.
8. Apple Butter Baked Brie Puff Pastry Twists
Apple butter is spread on puff pastry and dotted with cubes of brie. The pastry is cut into squares and then twisted before baking. These little appetizers get a sweet, herbal finishing touch from a dusting of rosemary sugar. Serve them right out of the oven or at room temperature. These make a great end-of-dinner morsel, not just an appetizer!
Apple Butter Baked Brie Puff Pastry Twists (Easy Fall Appetizer)
Ingredients
Method
- Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
- Roll out the first puff pastry sheet into a larger rectangle. Spread half of the apple butter onto the surface.
- Cut the brie into small cubes. Arrange half of the brie on top of the apple butter.
- Fold the puff pastry sheet from short end to short end. Slice 1" strips from long end to long end. Starting in the middle of a pastry strip, twist the dough out to the ends. Place twists on parchment lined baking sheet. Repeat with the second sheet of puff pastry.
- Whisk the egg with 1 Tbsp. of water. Brush the twists with egg wash.
- Combine the rosemary and sugar in a small bowl. Sprinkle the twists generously with rosemary sugar.
- Bake 20 minutes. Cool to room temperature before serving.
7. Chicken Butternut Squash Casserole
Lean chicken and tender butternut squash bake together in a creamy mixture of cream cheese, sour cream and Parmesan. Cubes of Gruyere cheese and a buttery panko topping bake up into a golden brown crust across the top. Sharp cheddar or aged gouda both work as substitutes for the Gruyere.
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.
6. Pumpkin Mac and Cheese
This pasta can be served as a main dish or as a side dish during the holidays. Melted sharp cheddar and cream cheeses form the basis for this earthy, hoppy sauce. Dry mustard and garlic provide seasoning.
An optional pinch of cayenne pepper adds a little kick. The dish bakes quickly and will form a nice golden crust on top. Pumpkin puree and a bottle of lager beer add flavor to this cheesy pasta dish.
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.
5. Chicken Parm Casserole
Chicken Parmesan Casserole is a delicious one-pan dinner! Layers of pasta, seasoned ricotta, mozzarella, chicken cutlets and pasta sauce bake up into an amazing casserole that captures all the flavors of classic chicken parmesan. It’s great served alongside a crisp side salad and some garlic bread. You can even make this chicken parmesan casserole ahead of time and refrigerate until ready to bake.
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.
4. Old Fashioned Chicken and Vegetable Stew
Add browned chicken, potatoes and a bag of frozen mixed vegetables to the pot and simmer in chicken stock seasoned with fresh thyme and rosemary until the potatoes are tender. Ladle into bowls and top with a splash of cream. Serve with crusty bread to mop up the broth.
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.
3. Stovetop Chicken with Wild Rice & Mushrooms
Add a handful of spinach and a few tangy morsels of goat cheese and this one-skillet dish comes together quickly. Sherry and browned chicken, mushrooms and shallots mingle with nutty, earthy wild rice for a filling, flavorful dinner that requires nothing but a fork for eating.
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.
2. Creamy Gouda Mac and Cheese
Skip the roux and combine sharp cheddar and smoked gouda cheeses for a stovetop mac and cheese that’s extra quick to make. Stir in bacon bits for smoky flavor in every bite. Grate your own cheeses (instead of buying them pre-shredded) for the creamiest results. Serve as a side dish at the holiday table or as the star of a comforting weeknight dinner.
Creamy Gouda Mac and Cheese
Ingredients
Method
- Boil and drain the pasta according to package directions for al dente.
- Dice the bacon. In a large skillet over medium heat, cook the bacon until crispy. Remove onto a paper towel.
- Melt butter in the same pot you boiled the pasta in. Sauté the garlic in the butter until it sizzles. Add the Dijon mustard and stir until bubbly, about 1 minute. Pour in the milk. Whisking constantly, bring to a boil over high heat.
- Lower the heat to a simmer and add the cheese, one handful at a time, stirring to combine after each addition. Once all the cheese is added, take the pot off heat. Stir in the bacon bits and al dente pasta.
1. Hard Cider Fondue Dip
This fondue uses melted cheddar and cream cheeses and cider in place of wine to keep it seasonally appropriate. Worcestershire sauce and garlic provide additional depth of flavor, and the unexpected spices of nutmeg and cinnamon complement the tartness of the hard cider. Serve over low heat to keep from breaking or getting grainy.
Hard Cider Fondue Dip Recipe
Ingredients
Method
- In a medium-sized saucepan, melt the butter over medium-low heat. Whisk in the flour and garlic and cook until bubbly, about 1 minute. Whisk in the cider, dry mustard, cinnamon, nutmeg, salt, cayenne and Worcestershire.
- Lower the heat and stir in the cream cheese and cheddar. Whisk until smooth. Transfer to a serving bowl. Serve with bread cubes, apples and raw vegetables.
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