Rigdon shares God's message with food
Brooke Rigdon of Union has been passionate about cooking since she was 11 years old. With her parents working long hours, she often took on the responsibility of making dinner, starting with simple meals like Hamburger Helper or boxed recipes.
Rigdon said what began as only cooking for her friends and family events turned into something more after encouragement from loved ones.
In September, she launched “Blessed Bites Delivery,” offering homemade lunches delivered to businesses in Union, Decatur, Newton, Philadelphia, and Sebastopol.
“My dad finally said, ‘Brooke, you could make some serious money off your chicken salad,’ so I tried it,” she said. “I posted on Facebook, and within five hours I had 50 orders—just in Union.”
Each lunch she delivers comes with a handpicked Bible verse—a personal touch rooted in a powerful chapter of her life.
Four years ago, Rigdon was diagnosed with thyroid cancer and chose to become a stay-at-home mom. She remembers praying, asking God for peace and purpose in that moment.
“I told Him, if You’ll let me stay home and not worry, I’ll do all I can to praise You,” Rigdon said. “The Lord blessed me— if people don’t hear about Him in any other way, at least they read it before they eat their lunch.”
She now sees each meal as a way to not only feed the body but also lift the spirit. Rigdon said she included a special Easter verse in her most recent deliveries.
Among her most popular meals are Alice Spring chicken, chicken salad, poppyseed chicken, and pork chops—all hearty, home-cooked comfort food.
Rigdon is married to Taylor Rigdon, and they have two children, Josslyn and Luke. In addition to her food business, she runs “B-Eventful,” an event company offering services like balloon arches, bouncy house rentals, and wedding coordination.
Faith is at the center of her life. She and her husband also teach Sunday night Bible classes at First Baptist Church in Union, where the church’s ladies’ group often joins forces with her to provide meals for those going through major life events.
“I enjoy that people get something out of it,” Rigdon said. “I love that I get to share the Lord with them—I can’t believe how well it’s done since I put Him in it.”
ALICE SPRING CHICKEN
Chicken Breast (seasoned to your liking)
Mushrooms
Colby Jack Cheese
Bacon
Honey Mustard Glaze
Season both side of the chicken, add water and chicken broth to the pan, and bake in the oven at 350° for 30 minutes. Once the chicken is cooked completely through, add Mushrooms, a slice of Colby Jack cheese, and two strips of bacon crisscrossed on top.
Put chicken with all toppings back into the oven for 8 minutes. Once bacon is cooked through and crispy take chicken out and drizzle your honey mustard glaze on top.
POPPYSEED CHICKEN CASSEROLE
Shredded Chicken
Rice
Chicken Broth
Sprinkle Cheese
Cream Cheese
Sour Cream
Cream of chicken
Seasoning of choice
Poppyseed
Ritz Cracker Crumble Topping
Boil chicken. Once finished you will shred your chicken, adding together sprinkle cheese, cream cheese, sour cream, cream of chicken, and poppyseed.
Cook your rice completely through and once done add seasoning of your choice along with chicken broth. Layer your rice first, then your Chicken mixture, and last crushed Ritz crackers on top. Cover the pan with foil and bake at 350 degrees for 30 minutes.
CHICKEN SALAD
Shredded Chicken
Mayo
Mustard
Dijon mustard
Purple Onion
Celery
Greek Yogurt
Apples
Cranberries
Nuts
Seasoning of choice
Boil your chicken, shred once done, season to your liking, and put in the fridge to cool. Mix together your mayo, mustard, Dijon mustard, Greek yogurt. Finely chop your apples, celery, and purple onion.
Once everything is chopped, take the chicken, mayo mixture, and fruits/veggies and add everything together in a large boil. Mix in the cranberries & nuts in small amounts at a time until you have reached the consistency you like. Let chill over night for best flavor.