Eppic Recipes, New York, NY (2026)

10/15/2026

Cheesy Green Chicken Enchilada Casserole: All the Flavor, None of the Tortillas!
Craving enchiladas without all the rolling and wrapping? This easy Chicken Enchilada Casserole combines tender shredded chicken, cauliflower rice, flavorful green enchilada sauce, and plenty of melted cheese. Just four ingredients for a delicious family dinner!
Ingredients

3–4 bags cauliflower rice (about 25–32 oz total), fresh or frozen
2 large cooked chicken breasts, shredded (about 3–4 cups)
2 large cans green enchilada sauce (28–30 oz total)
2–3 cups shredded mozzarella cheese (or cheddar/Mexican cheese blend)

Directions:

Preheat: Set your oven to 375°F.
Layer the cauliflower rice: Spread the cauliflower rice evenly across the bottom of a 9×13-inch baking dish.
Add the chicken: Distribute the cooked, shredded chicken over the cauliflower rice.
Pour the sauce: Cover everything evenly with the green enchilada sauce, allowing it to soak into the cauliflower rice.
Add the cheese: Sprinkle the shredded mozzarella generously over the entire casserole.
Bake: Place in the oven uncovered for 20–25 minutes, or until the casserole is heated through and the cheese is completely melted and bubbly.
Rest and serve: Let stand for 5 minutes before scooping into portions.
four-ingredient casserole for your next easy weeknight dinner!

Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 6–8

10/14/2026

Creamy Cheesy Green Bean Casserole with Crispy Onions!
Tender green beans, savory mushrooms, smoky bacon, and creamy mozzarella sauce, topped with golden crispy onions! The ultimate cheesy Thanksgiving side dish!
Ingredients:

2 tbsp butter
1 yellow onion, diced
1 cup diced mushrooms
2 tbsp minced garlic
7 slices bacon, cooked & crumbled
Salt and pepper, to taste
1 tsp paprika
1 tsp dried parsley
½ tsp dried rosemary
3 tbsp butter, additional
3 tbsp all-purpose flour
2 cups heavy cream
½ cup chicken broth
½ cup shredded mozzarella
3 cans green beans, drained

For the Topping:
½ cup shredded mozzarella
1 bag Kinder's crispy onions
4 slices bacon, cooked & crumbled

Directions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Melt 2 tbsp butter in a skillet. Add onion and mushrooms. Cook until softened, about 5 minutes.
Stir in garlic, 7 slices crumbled bacon, salt, pepper, paprika, parsley, and rosemary. Cook for 1 minute.
Add remaining 3 tbsp butter. Once melted, stir in flour and cook for 1 minute.
Slowly pour in heavy cream and chicken broth, stirring until smooth and thickened.
Stir in ½ cup mozzarella until melted. Fold in drained green beans until coated in the creamy sauce.
Spread mixture evenly into the prepared baking dish.
Top with remaining ½ cup mozzarella, crispy onions, and 4 slices crumbled bacon.
Bake uncovered for 25 minutes, until bubbly and golden. Rest 5 minutes before serving!

Chef's Tip: Drain green beans thoroughly to keep the sauce rich and creamy. Cover loosely with foil if the crispy onions brown too quickly!

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

10/14/2026

The Cheesiest Bacon & Egg Tater Tot Breakfast Bake!
Crispy golden tater tots, smoky bacon, fluffy eggs, and melted cheese baked into one creamy, cheesy breakfast casserole! Perfect for brunch or family mornings!
Ingredients:

32 oz frozen tater tots, divided
8 bacon slices, cooked & chopped
4 large eggs
1 cup sour cream
1 cup whole milk
1 can (10.5 oz) cream of chicken soup
2½ cups shredded cheddar & Monterey Jack, divided
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
¼ tsp salt
Cooking spray or butter

Directions:

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
In a bowl, mix sour cream, milk, and cream of chicken soup until smooth.
Stir in 1½ cups shredded cheese, eggs, garlic powder, onion powder, salt, and pepper. Whisk well.
Fold in half the frozen tater tots and the chopped bacon until evenly coated.
Spread mixture into the prepared baking dish.
Sprinkle remaining 1 cup cheese over the filling, then arrange remaining frozen tater tots on top.
Bake uncovered for 40–45 minutes, until golden, bubbly, and eggs are fully set (160°F in the center). Bake longer if needed.
For extra crispy tots, broil 1–2 minutes, watching carefully.
Rest 5–10 minutes before serving warm!

Chef's Tip: Keep tater tots frozen until assembling for the best texture and crispy topping!

Prep Time: 15 mins
Cook Time: 40–45 mins
Total Time: 55–60 mins
Servings: 8

10/14/2026

Creamy Chicken & Noodle Casserole with Buttery Ritz Topping!
Tender chicken, soft egg noodles, savory mushrooms, and a rich homemade sour cream sauce come together in this comforting Creamy Chicken & Noodle Casserole! Finished with a golden, buttery Ritz cracker topping, this family-favorite dinner is creamy underneath, crispy on top, and absolutely irresistible!
Ingredients:

For the Casserole:
8 oz egg noodles
1½ lbs boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
2 tsp kosher salt, divided
¾ tsp ground black pepper, divided
3 tbsp vegetable oil, divided
4 tbsp unsalted butter, divided
8 oz cremini or white mushrooms, sliced
3 tbsp all-purpose flour
1½ cups chicken broth
1 cup milk
½ tsp onion powder
½ tsp garlic powder
8 oz sour cream
Nonstick cooking spray, for greasing

For the Crispy Topping:
1 sleeve Ritz crackers, coarsely crushed
2 tbsp butter, melted

Directions:

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the egg noodles for 2 minutes less than the package instructions. Drain and set aside.
Season the chicken pieces with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium-high heat.
Add the chicken and cook for 5–7 minutes, turning occasionally, until lightly golden on all sides. Transfer to a plate. The chicken will finish cooking in the oven.

In the same skillet, melt another 1 tbsp butter with 1 tbsp vegetable oil. Add the sliced mushrooms and sauté for 4–5 minutes, until tender and lightly browned. Season with ½ tsp salt and ¼ tsp pepper, then transfer to the plate with the chicken.
Add the remaining 2 tbsp butter and 1 tbsp vegetable oil to the skillet. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden.
Slowly pour in the chicken broth, followed by the milk, whisking continuously until smooth. Add the remaining 1 tsp salt, ¼ tsp black pepper, onion powder, and garlic powder. Simmer for about 8 minutes, until thick and creamy.
Reduce the heat to low. Stir in the sour cream until fully incorporated. Add the cooked egg noodles, chicken, and mushrooms, gently folding everything together until evenly coated in the creamy sauce.
Transfer the mixture to the prepared baking dish and spread evenly into the corners.
In a small bowl, combine the crushed Ritz crackers with the 2 tbsp melted butter. Mix until the crumbs are evenly coated, then sprinkle generously over the entire casserole.
Bake uncovered for 30–40 minutes, until the casserole is bubbling around the edges, the chicken reaches 165°F (74°C), and the buttery cracker topping is beautifully golden and crispy.
Remove from the oven and let rest for 5 minutes before serving warm. Enjoy the creamy chicken and noodles beneath that irresistible crunchy topping!

Chef's Tip: Slightly undercook the egg noodles before assembling the casserole so they stay tender without becoming mushy. For the crispiest topping, crush the Ritz crackers into coarse crumbs rather than fine powder, and add them just before baking.

Prep Time: 10 mins
Cook Time: 50–65 mins
Total Time: 1 hour–1 hour 15 mins
Servings: 8

10/14/2026

Breakfast Butter Swim Biscuits: The Buttery, Cheesy Breakfast Everyone Will Love!
Soft, fluffy buttermilk biscuits loaded with savory breakfast sausage and cheddar cheese, surrounded by melted butter and baked until beautifully golden. Perfect for breakfast or brunch!
Ingredients:

¾ cup (1½ sticks) unsalted butter
1½ lbs breakfast sausage, cooked and crumbled
4 cups all-purpose flour
1½ tbsp baking powder
1½ tbsp granulated sugar
2¾ to 3¼ cups buttermilk
1½ cups shredded cheddar cheese

Directions:

Preheat oven to 450°F (232°C). Place butter in a 9×13-inch baking dish and melt in the oven.
Cook the breakfast sausage in a skillet until browned and crumbly. Drain excess grease.
Whisk flour, baking powder, and sugar together in a large bowl.
Stir in 2¾ cups buttermilk, adding more as needed to form a thick, sticky dough.
Fold in the shredded cheddar cheese and cooked sausage.
Spoon the mixture into the melted butter and spread evenly across the baking dish.
Score into 6 equal squares with a butter knife.
Bake for 30–40 minutes, until golden brown and cooked through. Cover loosely with foil if the top browns too quickly.
Slice along the scored lines and serve warm.
This buttery, cheesy breakfast bake is one you'll want to make again and again!

Prep Time: 15 minutes
Cooking Time: 30–40 minutes
Total Time: 45–55 minutes
Servings: 6

10/13/2026

Million Dollar Meatball Pasta Casserole: Creamy, Cheesy & Irresistible!
Juicy homemade meatballs, tender pasta, fresh spinach, and a rich three-cheese sauce baked until golden and bubbly. This Million Dollar Meatball Pasta Casserole is the ultimate family comfort-food dinner!
Ingredients:

16 oz ditalini pasta (or other small-shaped pasta)
1/2 tbsp salt
1 lb ground beef
1 large egg
2 tsp minced garlic
1 tbsp minced onion
1/4 tsp black pepper
1 tsp Italian seasoning
4 tbsp butter, divided
2 tbsp all-purpose flour
2 cups milk
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1 cup shredded cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese, divided
2 cups fresh spinach
1 cup chicken broth
Cracked black pepper, for topping

Directions:

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of water to a boil. Add 1/2 tbsp salt and cook the pasta until al dente. Drain and return it to the pot.
In a bowl, combine ground beef, egg, minced garlic, minced onion, 1/4 tsp black pepper, and Italian seasoning.
Shape into small meatballs using approximately 1 tbsp mixture each.
Melt 2 tbsp butter in a skillet over medium-high heat. Brown the meatballs on all sides and cook until their centers reach 160°F (71°C). Remove and set aside.
In the same skillet, melt the remaining 2 tbsp butter. Whisk in flour and cook for 1 minute.
Gradually whisk in milk, then add garlic powder, onion powder, and the remaining 1/4 tsp black pepper. Cook until thickened.
Remove from heat and stir in 1/2 cup cheddar, 1/2 cup mozzarella, and 1/4 cup Parmesan until smooth.
Stir in the fresh spinach. Pour the cheese sauce over the cooked pasta, add chicken broth, and gently fold in the meatballs.
Transfer everything to the prepared baking dish. Sprinkle with the remaining cheddar, mozzarella, Parmesan, and cracked black pepper.
Bake for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.

Creamy, cheesy meatball casserole for your next family dinner!

Prep Time: 25 minutes
Cooking Time: 35–40 minutes
Total Time: 1 hour–1 hour 5 minutes
Servings: Approximately 6–8

10/13/2026

Creamy Slow Cooker Chicken Taco Spaghetti: A Cheesy Family Favorite!
Tender seasoned chicken, spaghetti, rich tomato sauce, cream cheese, and melted cheddar come together in one delicious crockpot dinner. Creamy, comforting, and packed with flavor!
Ingredients:

2 lbs boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
2 tbsp olive oil
1 (24 oz) jar marinara sauce
3 cups chicken broth, divided
1 (8 oz) block cream cheese
8 oz uncooked spaghetti, broken in half
1 cup shredded cheddar cheese
1/2 tsp cumin
1/2 tsp chili powder
Dried parsley, for garnish

Directions:

Heat olive oil in a large skillet. Season the chicken with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
Sear the chicken for 3–4 minutes per side, until golden brown.
Transfer the chicken to a 6-quart slow cooker. Pour the marinara sauce over it, then add 1 cup chicken broth.
Place the cream cheese on top and sprinkle with cumin and chili powder.
Cover and cook on HIGH for 3 hours, until the chicken is tender and cooked through.
Remove the chicken, shred it with two forks, and set aside.
Add the broken spaghetti and remaining 2 cups chicken broth to the slow cooker. Stir to coat the pasta and combine with the softened cream cheese.
Return the shredded chicken to the slow cooker. Cover and cook for another 30–60 minutes, stirring occasionally, until the spaghetti is tender.
Stir in the shredded cheddar cheese until melted and creamy.
Sprinkle with dried parsley and serve warm.

Prep Time: 15 minutes
Cooking Time: 3 hours 45 minutes–4 hours 15 minutes
Total Time: 4–4 hours 30 minutes

10/13/2026

Cracked Out Chicken Tater Tot Casserole: The Cheesy Dinner Everyone Wants Seconds Of!
Creamy ranch chicken, crispy tater tots, smoky bacon, and melted cheddar come together in one incredibly satisfying baked casserole.
Ingredients:

4 cups cooked chicken, chopped into bite-size pieces (rotisserie chicken works well)
8 oz sour cream
8 oz cream cheese, softened
1 (10.5 oz) can condensed cream of chicken soup
1 (1 oz) packet ranch seasoning mix
1 cup cooked bacon pieces, divided
2 cups shredded cheddar cheese, divided
1 (30 oz) bag frozen tater tots
Green onions, sliced
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika

Directions:

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix the cooked chicken, sour cream, cream cheese, cream of chicken soup, and ranch seasoning in a large bowl.
Fold in 3/4 cup cooked bacon, 1 1/2 cups cheddar, black pepper, garlic powder, and paprika.
Spread the chicken mixture evenly into the baking dish.
Cover with an even layer of frozen tater tots.
Sprinkle the remaining 1/4 cup bacon and 1/2 cup cheddar over the top.
Bake for 40–45 minutes, until golden, bubbly, and cooked through.
Sprinkle with sliced green onions before serving.
A creamy, cheesy comfort-food favorite that's perfect for busy weeknights!

Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Total Time: 55–60 minutes
Servings: Approximately 8

10/13/2026

Creamy Slow Cooker Chicken Tetrazziniy: The Ultimate Cheesy Pasta Dinner!
Tender shredded chicken, rich cream cheese sauce, buttery Italian seasonings, and perfectly cooked fettuccine, all tossed with melted mozzarella and Parmesan. This Crockpot Chicken Tetrazzini is the creamy comfort-food dinner your family will love!
Ingredients:

2–3 lbs boneless, skinless chicken breasts, cut into 3–4 long pieces
1/4 cup butter, melted
0.6 oz packet zesty Italian salad dressing dry mix
1/4 cup dry minced onion, or 1 yellow onion, diced
1/8 tsp salt
1/6 tsp black pepper
1/2 tbsp minced garlic
1 (10.75 oz) can cream of mushroom, chicken, or celery soup
1 (10.75 oz) can chicken broth
1 (8 oz) block cream cheese, cut into slices
1 (8 oz) package shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tbsp dried parsley
1 lb uncooked fettuccine noodles or spaghetti noodles

Directions:

Prepare the crockpot. Lightly coat a 6-quart slow cooker with nonstick cooking spray. Cut the chicken breasts into 3–4 long strips and place them in the crockpot.
Add the seasonings. Pour the melted butter over the chicken. Sprinkle with zesty Italian dressing mix, minced onion, salt, black pepper, and minced garlic.
Add the creamy base. Pour in the cream of mushroom, chicken, or celery soup and chicken broth. Stir gently until the chicken is coated and submerged in the mixture.
Add the cream cheese. Arrange the sliced cream cheese over the chicken without stirring it in.
Slow cook. Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken is fully cooked and fork-tender.
Shred the chicken. Use two forks to shred the chicken directly in the crockpot, then stir it into the creamy sauce.
Make it cheesy. Add the shredded mozzarella, Parmesan cheese, and dried parsley. Stir until the cheese melts into the sauce.
Cook the pasta. Boil the fettuccine or spaghetti in salted water according to package directions until al dente. Drain well.
Combine everything. Add the cooked pasta to the slow cooker and gently toss until every noodle is coated in the rich, creamy chicken sauce.
Serve hot. Scoop generous portions straight from the crockpot while the pasta is creamy and cheesy.

Prep Time: 15 minutes
Cooking Time: 2–3 hours on HIGH or 4–6 hours on LOW, plus 10–15 minutes for pasta
Total Time: Approximately 2 hours 25 minutes–3 hours 30 minutes on HIGH

10/13/2026

Creamy Crockpot Cowboy Casserole: Loaded with Beef, Potatoes & Cheese!
Tender sliced potatoes, seasoned ground beef, kidney beans, and sweet corn, all slow-cooked in a flavorful sauce and finished with creamy sour cream and melted cheddar cheese. This Cowboy Casserole is the ultimate easy, hearty family dinner!
Ingredients:

1 teaspoon olive oil
1 pound lean ground beef
1 small yellow onion, diced
1¼ teaspoons kosher salt, divided
3 cloves garlic, minced
½ cup low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
¼ teaspoon black pepper
1½ pounds Yukon Gold or red potatoes, sliced ¼-inch thick
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn, drained (or 1½ cups frozen corn, thawed)
To Add at the End
¾ cup sour cream
1½ cups shredded sharp cheddar cheese, divided
2 tablespoons Mexican hot sauce (such as Cholula), to taste

Directions:

Brown the beef. Heat olive oil in a skillet over medium-high heat. Add ground beef, diced onion, and ¼ teaspoon salt. Cook for 5–6 minutes, breaking up the beef until browned.
Add the garlic. Stir in minced garlic and cook for another minute. Drain excess grease.
Make the sauce. Whisk together beef broth, tomato paste, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and the remaining 1 teaspoon salt.
Layer the crockpot. Arrange the sliced potatoes in the bottom of a 6-quart slow cooker. Add the kidney beans, corn, and browned beef mixture.
Add the sauce. Pour the seasoned sauce over everything and gently stir to combine.
Slow cook. Cover and cook on HIGH for 2–4 hours or LOW for 4–6 hours, until the potatoes are fork-tender.
Make it creamy. In a small bowl, combine the sour cream, 1 cup shredded cheddar, and hot sauce. Gently fold into the cooked casserole without breaking up the potatoes.
Add the cheese topping. Sprinkle the remaining ½ cup cheddar over the top. Cover and cook on HIGH for another 5–10 minutes, until the cheese melts.
Serve hot. Add extra hot sauce from the measured amount if desired, adjust seasoning to taste, and serve warm.

Prep Time: 15 minutes
Cooking Time: 2–4 hours on HIGH or 4–6 hours on LOW
Total Time: Approximately 4 hours 15 minutes on HIGH, depending on potato tenderness

Eppic Recipes

10/15/2026

10/14/2026

10/14/2026

10/14/2026

10/14/2026

10/13/2026

10/13/2026

10/13/2026

10/13/2026

10/13/2026

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