Feeding a crowd on a budget can be tricky sometimes. I like to turn to casseroles because they are filling and don’t cost a lot. Here are 13 dinner ideas that should help with that. These recipes use simple ingredients and make plenty to go around. Pick one to try for your next meal.
Helpful Tips Before You Start
These tips will help you keep costs down while making sure each casserole feeds a large group.
Bulk Up with Pantry Staples
Add rice, pasta, or beans to stretch the main ingredients. These items cost little and make portions much larger.
Choose Affordable Proteins
Use ground meat, canned tuna, or eggs instead of whole cuts. They still deliver flavor and keep the total under budget.
Buy Frozen Vegetables
Frozen veggies cost less than fresh and hold up well in casseroles. Keep a few bags on hand for quick assembly.
Double and Freeze Extras
Make two pans at once and freeze one for later. This saves time and spreads the cost across multiple meals.
Cheesy Beef and Elbow Macaroni Bake
This casserole turns basic pantry staples into a hearty meal that feels comforting without much effort. It works well for busy weeknights when you need something filling that most family members will eat. The finished dish has tender pasta coated in a simple beef tomato sauce and a melted cheese layer on top.
It stays budget friendly by using one pound of ground beef stretched with pasta and canned sauce. The result is a baked casserole with familiar flavors that reheats nicely for leftovers.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
- Stir in the tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes to let the flavors combine.
- Combine the drained macaroni with the beef sauce in the skillet or a mixing bowl.
- Transfer the mixture to a greased baking dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake at 375°F for 15 to 20 minutes until the cheese is fully melted and the edges are bubbling.
Extra Tips
Shred the cheddar from a block rather than using pre-shredded cheese so it melts smoothly without added starches. If the mixture seems dry after combining the pasta and sauce, add a splash of water or milk before baking. Leftovers reheat best in a covered skillet with a little extra water to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, Baking dish
Creamy Chicken Tetrazzini Casserole
This casserole turns simple pantry staples into a creamy, comforting dinner that stretches chicken and pasta to feed the whole table. It works well for busy weeknights or when you need an easy dish to share without spending much.
The finished bake has tender pasta coated in a light mushroom sauce, with plenty of chicken throughout and a golden breadcrumb topping for crunch.
Serves 4 people.
Ingredients
- 8 ounces spaghetti
- 2 cups cooked shredded chicken
- 8 ounces sliced mushrooms
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup breadcrumbs
Instructions
- Preheat the oven to 375 degrees and lightly grease a medium baking dish. Cook the spaghetti in a large pot of salted water until just tender, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown.
- Sprinkle the flour over the mushrooms and stir for one minute. Slowly whisk in the milk and chicken broth until the sauce thickens.
- Stir in the garlic powder, salt, pepper, and half of the Parmesan cheese. Add the shredded chicken and cooked spaghetti, then toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan cheese and the breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes until the topping is golden and the edges are bubbling. Let it rest for a few minutes before serving.
Extra Tips
Use leftover rotisserie chicken to keep costs down and skip the step of cooking raw meat. If the sauce thickens too much while mixing, add a splash of milk before baking. Leftovers reheat well in the oven with a little extra broth stirred in to loosen the pasta.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, Baking Dish
Mexican Chicken Tortilla Layer Casserole
This layered casserole turns simple pantry staples into a filling dinner. It works well for weeknight meals or casual gatherings when you want something hearty that comes together without much effort. The finished dish has soft tortillas, tender chicken, and plenty of melted cheese in every bite.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 small onion, chopped
- 3 cups shredded cheddar cheese
- 2 cups red enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Warm the enchilada sauce in a skillet over medium heat. Stir in the chili powder and cumin, then add the shredded chicken and chopped onion. Cook for 3 minutes until the onion softens.
- Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with 4 corn tortillas, breaking them to fit as needed.
- Add half the black beans and half the corn over the tortillas. Sprinkle with 1 cup of cheddar cheese.
- Repeat the layers with the remaining chicken mixture, tortillas, beans, corn, and another cup of cheese.
- Pour any remaining enchilada sauce over the top and finish with the last cup of cheese.
- Bake uncovered for 25 minutes until the cheese is melted and bubbly. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use rotisserie chicken to cut down on prep time. Leftovers reheat well in the oven at 350 degrees with a splash of extra sauce to keep the tortillas moist. If you prefer a spicier version, add a pinch of cayenne to the chicken mixture before layering.Course: Main Course Cuisine: Mexican Equipment: 9×13 baking dish, Large skillet, Mixing bowl
Turkey Shepherd’s Pie with Mashed Potato Topping
This turkey shepherd’s pie turns simple ground turkey and vegetables into a hearty casserole that stretches easily across a family meal. The mashed potato topping bakes up golden on the edges while staying creamy underneath, giving you a full dinner in one dish that relies on affordable staples.
It works well for weeknight dinners when you want something warming without much hands-on time after the initial prep. The filling stays savory and lightly herbed, while the potato layer adds a soft, comforting contrast.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 4 large russet potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Place the cubed potatoes in a medium pot, cover with water, and bring to a boil. Cook until tender, then drain and return to the pot.
- Add the milk, butter, and a pinch of salt to the potatoes. Mash until smooth and set aside.
- Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up, until no longer pink.
- Stir in the onion, carrots, and garlic. Cook for 5 minutes until the vegetables begin to soften.
- Sprinkle the flour over the turkey mixture and stir for 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the frozen peas, thyme, salt, and pepper. Simmer for 3 to 4 minutes until the mixture thickens slightly.
- Transfer the turkey filling to an 8×8 baking dish and spread the mashed potatoes evenly over the top.
- Bake at 400°F for 20 minutes until the potato topping starts to brown at the edges.
Extra Tips
For a smoother potato layer, warm the milk before mashing so it absorbs evenly without cooling the potatoes. Leftovers reheat well in the oven with a splash of broth stirred into the filling to keep it moist. If you want to make it ahead, assemble the casserole up to the baking step and refrigerate for up to one day before cooking.Course: Main Course Cuisine: American Equipment: Large skillet, Medium pot, Potato masher, 8×8 baking dish
Tuna Noodle Casserole with Crispy Breadcrumb Crust
This casserole turns pantry staples into a hearty dinner that stretches to feed four without much effort. It works well on busy weeknights when you need something filling that most family members will eat. The creamy noodles and tuna sit under a golden breadcrumb layer that adds crunch to each bite.
The flavor stays mild and comforting, with the breadcrumb crust providing a nice contrast to the soft filling underneath.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup plain breadcrumbs
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- Bring a large pot of water to a boil and cook the egg noodles according to package directions until just tender. Drain and return them to the pot.
- Stir the cream of mushroom soup, milk, salt, and pepper into the noodles until evenly combined.
- Fold in the drained tuna and frozen peas.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are coated.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake for 25 minutes until the topping turns golden and the edges bubble.
Extra Tips
For the crispest crust, press the breadcrumb mixture lightly into the surface before baking. Leftovers reheat well in a 350 degree oven for 15 minutes to help restore some crunch to the topping. If you prefer a stronger flavor, swap one can of tuna for a can of cream of celery soup.Course: Main Course Cuisine: American Equipment: Large pot, 9 by 13 inch baking dish, Mixing bowl
Italian Sausage and Pepper Baked Ziti
This baked ziti brings together spicy Italian sausage, sweet bell peppers, and plenty of melted cheese in one easy casserole. It works well for weeknight dinners or when you need a make-ahead meal that reheats nicely.
The dish has a hearty texture with tender pasta, savory sausage pieces, and soft peppers all coated in tomato sauce. It stays budget-friendly by using pantry staples and a small amount of cheese for topping.
Serves 4 people.
Ingredients
- 8 oz ziti pasta
- 1 lb Italian sausage, casings removed
- 2 bell peppers, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 24 oz marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the ziti until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks.
- Add the diced onion, sliced bell peppers, and minced garlic to the skillet. Cook for 5 minutes until the vegetables soften.
- Pour the marinara sauce into the skillet and stir to combine. Season with salt and black pepper. Simmer for 3 minutes.
- Add the drained ziti to the skillet and toss until the pasta is evenly coated with the sauce mixture.
- Transfer everything to a baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake at 375°F for 20 minutes until the cheese is melted and bubbly.
Extra Tips
You can assemble the dish up to a day ahead and keep it covered in the fridge before baking. Leftovers reheat well in the microwave or oven with a splash of water to loosen the sauce. Use mild or hot sausage depending on your preference for spice level. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Baking dish
Spicy Black Bean and Corn Enchilada Casserole
This casserole stacks corn tortillas with a simple filling of black beans and corn simmered in enchilada sauce. It delivers a warm, cheesy bake with a gentle kick of spice that still stays mild enough for most families.
It works well on busy weeknights when you want an affordable meal that stretches pantry staples. The finished dish has soft tortilla layers, creamy melted cheese, and plenty of hearty texture from the beans and corn.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 8 corn tortillas, cut into quarters
- 1 (10 oz) can enchilada sauce
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the black beans, corn, chili powder, cumin, and cayenne pepper. Cook for 2 minutes until the mixture is warmed through.
- Pour in half the enchilada sauce and stir to coat the bean mixture evenly. Remove the skillet from the heat.
- Spread a few tablespoons of the remaining enchilada sauce across the bottom of a 9×9 baking dish. Layer half the tortilla quarters over the sauce.
- Spoon half the bean mixture on top of the tortillas, then sprinkle with half the cheese. Repeat the layers with the rest of the tortillas, bean mixture, sauce, and cheese.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Corn tortillas hold up better than flour ones in this baked dish, so they keep the layers from turning soggy. If you want less heat, reduce the cayenne to a pinch. Leftovers reheat well in the microwave or oven with a splash of extra enchilada sauce to keep them moist.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Oven
Ham and Scalloped Potato Casserole
This ham and scalloped potato casserole makes good use of leftover ham and pantry staples. It creates a filling meal that stretches a small amount of meat across several servings without much extra cost.
The layers of tender potatoes soak up a simple white sauce while the ham adds savory bites throughout. A light cheese topping browns during baking for a bit of contrast.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 2 cups diced cooked ham
- 1 small onion, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8 inch baking dish.
- Melt the butter in a saucepan over medium heat. Add the sliced onion and cook until it softens.
- Stir in the flour and cook for one minute. Slowly whisk in the milk until the mixture thickens into a smooth sauce. Add the salt and pepper.
- Layer half the sliced potatoes in the baking dish, followed by half the diced ham and half the onion. Pour half the sauce over the layers. Repeat with the remaining potatoes, ham, onion, and sauce.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until the potatoes are tender and the cheese is lightly browned.
Extra Tips
Leftovers reheat well in the oven with a splash of milk to loosen the sauce. If you have extra ham, it can be stirred into the layers without changing the bake time. For a firmer top, broil for the final two minutes.Course: Main Course Cuisine: American Equipment: Baking dish, Saucepan, Whisk
Broccoli Cheddar Rice Casserole with Leftover Chicken
This casserole turns leftover chicken and basic pantry staples into a creamy, cheesy dinner that feels comforting without much effort. It works well on busy weeknights when you want something filling that comes together with minimal new ingredients. The rice stays tender while the broccoli adds a bit of freshness and the cheddar brings a rich, savory flavor throughout.
The dish bakes into a cohesive casserole with a golden cheese layer on top. It stretches a small amount of chicken to feed the table and keeps costs low by relying on rice as the base.
Serves 4 people.
Ingredients
- 3 cups cooked rice
- 2 cups shredded leftover chicken
- 2 cups broccoli florets, chopped into bite-size pieces
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli florets, 1 1/2 cups of the cheddar cheese, milk, sour cream, garlic powder, salt, and pepper. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 25 minutes, or until the cheese is melted and the edges are lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Frozen broccoli works in place of fresh and does not need to be thawed first. Leftovers reheat well in a 300-degree oven to keep the cheese from drying out. If the mixture seems too thick before baking, add an extra splash of milk to loosen it.Course: Main Course Cuisine: American Equipment: 9×13-inch baking dish, Large mixing bowl, Oven
Sloppy Joe Cornbread-Topped Casserole
This casserole turns classic sloppy joe flavors into an easy one-pan meal. The saucy beef filling bakes under a golden cornbread layer that soaks up the juices just enough without getting soggy. It works well for weeknight dinners when you want something filling that still feels a little special.
The sweet-tangy beef pairs with the slightly crumbly cornbread topping for a balanced bite. You can stretch the recipe further by serving it with a simple green salad or steamed vegetables on the side.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 cup tomato sauce
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 package (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 large egg
Instructions
- Preheat the oven to 400°F and lightly grease an 8×8-inch baking dish.
- In a large skillet over medium heat, cook the ground beef until it is no longer pink, breaking it up as it browns.
- Add the diced onion and green bell pepper to the skillet. Cook for 4-5 minutes until the vegetables soften.
- Stir in the tomato sauce, brown sugar, Worcestershire sauce, and yellow mustard. Simmer the mixture for 5 minutes until it thickens slightly.
- Spread the beef mixture evenly into the prepared baking dish.
- In a medium bowl, combine the cornbread mix, milk, and egg. Stir until the batter is just mixed.
- Pour the cornbread batter over the beef filling and spread it gently to the edges.
- Bake for 20-25 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean.
Extra Tips
Make the beef filling up to two days ahead and store it in the fridge, then add the fresh cornbread batter right before baking so the top stays light. If the filling seems too thick after simmering, add a splash of water to loosen it before transferring to the dish.Course: Main Course Cuisine: American Equipment: Large skillet, 8×8 baking dish, Mixing bowl
Three-Bean Chili Macaroni Bake
This casserole combines hearty beans, pasta, and simple spices into one pan that comes together without much fuss. It works well for weeknight meals when you need something filling that stretches a few pantry staples into dinner for the whole table.
The dish has a thick chili base mixed with tender macaroni and a melted cheese topping. Each bite gives you the comfort of baked pasta with the warmth of chili flavors.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 medium onion, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Cook the macaroni in a large pot of salted water until just tender, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the chili powder, cumin, salt, and pepper into the beef mixture. Add the kidney beans, black beans, pinto beans, and diced tomatoes. Simmer for 5 minutes to let the flavors combine.
- Remove the skillet from heat and stir in the cooked macaroni until everything is evenly mixed.
- Transfer the mixture to a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let it rest for a few minutes before serving.
Extra Tips
Make this ahead by assembling everything up to the baking step and refrigerating the dish overnight. Add an extra 10 minutes to the bake time if starting from cold. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, Baking dish
Lentil and Vegetable Lasagna with Ricotta Layers
This lentil and vegetable lasagna brings together simple pantry staples and fresh produce for a hearty casserole that costs little to make. It works well for weeknight dinners or when you need a make-ahead dish that reheats nicely. The layers stay moist from the tomato sauce while the ricotta adds a light creaminess that balances the earthy lentils and tender vegetables.
Serves 4 people.
Ingredients
- 9 lasagna noodles
- 1 cup dried brown lentils
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium zucchini, sliced into rounds
- 2 cups fresh spinach
- 3 cups tomato sauce
- 1.5 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the lentils and place them in a medium pot with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and set aside.
- Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a lightly oiled tray to prevent sticking.
- Heat a large skillet over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the onion softens.
- Stir in the zucchini, spinach, oregano, salt, and pepper. Cook 3 more minutes until the spinach wilts. Remove from heat and mix in the cooked lentils.
- Preheat the oven to 375°F. Spread 1 cup of tomato sauce in the bottom of a 9×9-inch baking dish.
- Place 3 noodles over the sauce. Spread half the lentil-vegetable mixture on top, then dollop half the ricotta over the vegetables. Repeat with another layer of 3 noodles, the remaining lentil mixture, and the remaining ricotta.
- Top with the final 3 noodles. Pour the remaining 2 cups of tomato sauce over the top and sprinkle evenly with mozzarella.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese is lightly browned. Let rest 10 minutes before slicing.
Extra Tips
Rinse the spinach well before adding it so extra water does not make the layers soggy. If you want to prepare the dish earlier in the day, assemble everything up to the baking step, cover, and refrigerate. Add an extra 10 minutes to the covered bake time when cooking straight from the fridge. Leftovers reheat best in a 350°F oven with a splash of extra tomato sauce to keep the noodles moist.Course: Main Course Cuisine: Italian Equipment: Medium pot, Large skillet, 9×9-inch baking dish, Oven
Teriyaki Chicken and Mixed Vegetable Rice Casserole
This casserole combines tender chicken pieces with rice and colorful mixed vegetables in a simple teriyaki sauce. It comes together in one dish, making it a practical choice for busy weeknights when you need to feed everyone without much fuss.
The result is a savory-sweet meal with soft rice, juicy chicken, and crisp-tender vegetables. It relies on affordable pantry staples and frozen produce to keep costs low while still delivering plenty of flavor.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 1/2 cups uncooked long-grain white rice
- 3 cups low-sodium chicken broth
- 2 cups frozen mixed vegetables
- 1/2 cup teriyaki sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 green onions, sliced (for garnish)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, then cook for 2 minutes until the onion softens.
- Add the chicken pieces to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Stir in the uncooked rice, chicken broth, and teriyaki sauce. Bring the mixture to a gentle simmer and cook for 2 minutes.
- Remove the skillet from the heat and mix in the frozen mixed vegetables. Pour everything into the prepared baking dish and spread it evenly.
- Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes until the rice is tender and most of the liquid is absorbed.
- Let the casserole rest for 5 minutes, then sprinkle with sliced green onions before serving.
Extra Tips
If the rice seems a bit firm after baking, add a splash of warm broth and return the dish to the oven for 5 more minutes. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice moist. You can swap the chicken thighs for boneless breasts if that is what you have on hand, but thighs stay more tender during the longer bake time. Course: Main Course Cuisine: Asian Equipment: Large Skillet, 9×13 Baking Dish, Aluminum Foil
