Why spend hours simmering chili before the Big Game when you can let Ukrop’s do the work for you? We’ve cooked our chili to perfection so you can spend time taking care of your other party priorities. Take our chili up a notch when you serve it at your Big Game party by creating a buffet of toppings so every guest can make it their own. Some of our favorite chili accompaniments and toppers include:

Ukrop’s Cornbread
Frito’s
Shredded Cheddar Cheese
Shredded Pepper Jack Cheese
A selection of hot sauces
Scallions
Sour Cream
Bacon Bits
Jalapeno Peppers
Saltines

Get a selection of your favorites for a super meal none of your party guests will forget! Click here to order chili from Ukrop’s Catering.

Warm up on a cool winter night with this Chicken Pot Pie recipe. We’ve made an easier twist on this classic dish so you can throw it together in no time.

Easy Chicken Pot Pies

Serves: 3-4
Prep Time: 5 minutes
Cook Time: 20 minutes

1 Food Club refrigerated Pie Crust
Cooking Spray
Kosher salt
2 Tbsps. flour
1 tsp. sage
¼ tsp. salt
¼ tsp. pepper
8 oz. Ukrop’s All-Natural chicken tenders, cut into bite-size chunks
1 ¼ cups water
1 ½ cups frozen soup vegetables
1 cup mushrooms, sliced
1 can 99% fat free cream of chicken soup

Preheat oven to 425 degrees. Using the top of the bowl you plan to serve the dish in as a guide, cut three to four circles out of refrigerated piecrust. Discard scraps. Place dough circles on a baking sheet that’s been sprayed with nonstick spray. Lightly spray tops of dough with nonstick spray and sprinkle with Kosher salt. Pierce top of each round with a fork. Bake for 10 minutes or until golden on top.  

Combine flour, sage, salt and pepper in a plastic bag. Add chicken and shake to coat. Heat a large skilled over medium-high heat. Coat with nonstick spray, then add chicken mixture. Cook for 5 minutes, stirring frequently. Stir in water, scraping bottom of pan to loosen browned bits. Stir in soup vegetables, mushrooms and soup. Bring to a boil. Reduce heat and cook for 10 minutes. Divide mixture between bowls and top each with 1 pie crust round.

This quick, easy, light dish is a great way to heat up on a cold night. Plus, you’ll receive one entry to win a $2,500 Frozen Food Shopping Spree when you purchase the frozen chopped spinach!

Creamy Chicken & Tortellini Soup
Serves: 6 | Prep Time: 5 minutes | Cook Time: 20 minutes

1 9-ounce package refrigerated whole-wheat cheese tortellini
1 can reduced sodium chicken broth
2 cans 99% fat free cream of chicken soup
1 10-ounce package frozen, chopped spinach, thawed (you can also substitute 1 6-ounce bag fresh, pre-washed baby spinach, chopped)
3 Ukrop’s Kitchen pre-cooked chicken breasts, cut into bite-size pieces or pulled with two forks
2 cups skim milk
½ tsp. dried thyme
Freshly ground black pepper to taste

Boil tortellini in a saucepan, following instructions on the package, but replacing part of the water with chicken broth. Add remaining ingredients to pan and stir to combine. Bring to a boil, cover, then reduce heat and simmer for 10 minutes or until heated through.

These little treats are easy to put together and utterly addictive. The creaminess of mascarpone combines perfectly with tart dried cherries, tangy blue cheese and spice-filled cinnamon pecans.

Sweet and Tangy Phyllo Cups
Prep Time: 10 minutes
Yield: 24 cups

1 package pre-cooked phyllo cups
1 tub mascarpone cheese, softened
½ cup crumbled blue cheese
½ cup dried cherries, chopped
¼ cup Joe’s Market Cinnamon Frosted Pecans, chopped or crushed

Pipe or spoon a small dollop of mascarpone into the bottom of each cup. Sprinkle each with a little blue cheese, a few pieces of dried cherry and a few pecan pieces. Serve immediately.

We’ve taken a traditional picnic dish, added a few unique toppings and created an indulgent appetizer that’s perfect for serving at your New Year’s Eve party. Just visit our Catering page, order some deviled eggs and pick up the extra toppings when you stop in the store to get your order. This dish is quick, easy and irresistible.

Dressed Up Deviled Eggs
Prep Time: 10 minutes
Yield: 24 egg halves

24 Deviled Eggs from Ukrop’s Kitchen
1 tub Ukrop’s Pimento Cheese
4 cornichons
4 thin slices country ham
Fresh chives, finely chopped, for garnish (optional)

Finely chop cornichons and stir them into pimento cheese. Julienne country ham. Top each deviled egg with a small spoonful pimento cheese and a few slices of country ham. Garnish with fresh chives, if desired. Place on a platter and serve immediately.