Finding meals that keep the family full without too much effort can be tricky on busy nights.
Casseroles work well for this because they use basic ingredients and often make enough for leftovers.
These versions add extra protein to help everyone feel satisfied after dinner.
Here are 12 practical recipes to try for your next week of meals.
Tips for Building Protein-Packed Casseroles
These tips will help you create casseroles that deliver plenty of protein while staying simple to prepare for busy weeknights.
Choose Lean Proteins as the Base
Ground turkey, chicken breast, or lean beef work well in most casseroles. Brown the meat first so it stays tender after baking.
Stir in Extra Protein Sources
Add a can of drained beans, lentils, or a cup of cottage cheese to the filling. These ingredients increase protein without changing the overall texture much.
Cook Grains Separately
Prepare quinoa or brown rice ahead of time and mix it in. This step prevents the casserole from becoming watery and adds another protein layer.
Top with Cheese Thoughtfully
Use shredded cheddar or mozzarella on top for flavor. A moderate amount melts well and keeps the focus on the protein inside rather than excess dairy.
Assemble Ahead for Easy Meals
Put the casserole together in the morning or night before. Cover and refrigerate it so dinner only needs a quick bake when everyone gets home.
Cheesy Chicken Broccoli Rice Casserole
This casserole brings together tender chicken, fluffy rice, and fresh broccoli in a creamy cheese sauce. It works well for busy weeknights when you need a filling meal that comes together with minimal fuss and pleases both kids and adults.
The finished dish has a golden cheesy top over soft layers of rice and vegetables. Each bite offers comforting flavors without being heavy.
Serves 4 people.
Ingredients
- 2 cups cooked rice
- 2 cups cooked chicken breast, shredded
- 3 cups broccoli florets
- 1 ½ cups shredded cheddar cheese, divided
- ¾ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
- Place the broccoli florets in a microwave-safe bowl with a splash of water, cover, and steam for 2 minutes until bright green and slightly tender.
- In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, 1 cup of the cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed.
- Spread the mixture into the prepared baking dish and sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake for 25 to 30 minutes until the cheese is melted and the edges are lightly golden.
Extra Tips
Steam the broccoli just until bright green so it stays firm after baking. You can assemble the full casserole up to a day ahead, cover it, and refrigerate before baking. Leftovers reheat well in the microwave with a splash of milk stirred in to keep the texture creamy.Course: Main Course Cuisine: American Equipment: 9×13 Baking Dish, Large Mixing Bowl, Microwave
Beef Lasagna with Ricotta and Spinach
This lasagna layers seasoned ground beef with a creamy ricotta and spinach filling for a hearty casserole that holds up well on busy weeknights. The spinach adds a bit of freshness while the cheeses keep each slice rich and satisfying. It works well for family dinners because it can be assembled ahead and feeds a small group with leftovers.
The finished dish has tender noodles, a savory beef sauce, and pockets of creamy filling that contrast with the melted cheese on top.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F. Cook the lasagna noodles according to package directions, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned. Drain excess fat, then stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
- In a mixing bowl, combine the ricotta cheese, egg, chopped spinach, and half of the parmesan cheese. Mix until evenly blended.
- Spread a thin layer of the beef sauce in the bottom of an 8×8 baking dish. Add a layer of noodles, then half of the ricotta mixture, followed by a layer of mozzarella. Repeat the layers once more, ending with the remaining beef sauce and mozzarella on top. Sprinkle the rest of the parmesan over the surface.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned. Let the lasagna rest for 10 minutes before slicing.
Extra Tips
Let the lasagna sit after baking so the layers stay intact when you cut it. If you want a stronger spinach flavor, use baby spinach and chop it finely before mixing it into the ricotta. Leftovers reheat well in the oven at 350°F with a splash of water in the dish to keep the noodles from drying out.Course: Main Course Cuisine: Italian Equipment: Large Skillet, 8×8 Baking Dish, Mixing Bowl
Turkey Tetrazzini with Mushrooms and Peas
This casserole turns leftover turkey into a creamy, comforting dinner that the whole family will enjoy. The mushrooms add an earthy note while the peas bring a touch of sweetness that balances the rich sauce. It works well on busy weeknights when you need something filling and satisfying.
The finished dish has tender pasta coated in a light cream sauce, with plenty of protein from the turkey. Baked until the top turns golden, it delivers a nice contrast between the soft interior and crisp edges.
Serves 4 people.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 2 cups cooked turkey, diced
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish. Cook the spaghetti in a large pot of salted water until al dente, 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, about 6 minutes.
- Sprinkle the flour over the mushrooms and stir for one minute. Slowly whisk in the chicken broth and milk, then bring the mixture to a simmer until it thickens slightly.
- Stir in the diced turkey, frozen peas, Parmesan cheese, salt, and pepper. Cook for 2 minutes until everything is heated through.
- Add the drained spaghetti to the skillet and toss until the pasta is evenly coated with the sauce. Transfer the mixture to the prepared baking dish.
- Sprinkle the panko breadcrumbs evenly over the top. Bake for 20 minutes until the topping is golden and the edges are bubbling.
Extra Tips
For a crispier topping, mix the panko with a teaspoon of olive oil before sprinkling it on. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce. If you prefer a milder flavor, swap the cremini mushrooms for white button mushrooms.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×9 Baking Dish
Mexican Chicken Enchilada Casserole with Black Beans
This casserole layers shredded chicken and black beans with corn tortillas and plenty of enchilada sauce. It comes together quickly and bakes into a hearty dish that works well for weeknight dinners or meal prep.
The result is a saucy, cheesy casserole with tender bites of chicken and creamy beans throughout. Corn tortillas add structure while the spices give it a mild Mexican flavor that most families enjoy.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 1 (15-ounce) can black beans, drained and rinsed
- 1 small onion, diced
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
- Heat a skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the cumin, chili powder, and salt.
- Add the shredded chicken and black beans to the skillet. Pour in 1/2 cup of enchilada sauce and stir everything together. Remove from heat.
- Spread 1/2 cup of enchilada sauce across the bottom of the baking dish. Layer 4 corn tortillas on top, tearing them to fit as needed.
- Spoon half the chicken and bean mixture over the tortillas. Drizzle with 1/2 cup enchilada sauce and sprinkle with 3/4 cup cheese. Repeat the layers once more, ending with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes until the cheese is melted and bubbly. Let it rest 5 minutes before serving.
Extra Tips
Rotisserie chicken works well here to cut down on prep. If you want a spicier version, swap in hot enchilada sauce or add a pinch of cayenne to the skillet. Leftovers reheat nicely in the microwave with a splash of extra sauce to keep the tortillas moist.Course: Main Course Cuisine: Mexican Equipment: Baking Dish, Skillet, Mixing Bowl
Creamy Tuna Noodle Casserole with Crispy Topping
This casserole brings together tender noodles, flaky tuna, and a rich creamy sauce in one baking dish. The crispy topping adds a satisfying crunch that balances the soft layers underneath. It works well for weeknight family meals when you need something hearty and filling.
The recipe keeps things simple with pantry staples and comes together with minimal fuss. Tuna supplies solid protein while the peas add a bit of color and freshness. The result is a comforting dish that feels familiar yet substantial enough for dinner.
Serves 4 people.
Ingredients
- 8 oz egg noodles
- 2 cans (5 oz each) tuna, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, salt, and black pepper until smooth.
- Add the drained tuna, frozen peas, shredded cheddar cheese, and cooked noodles to the bowl. Mix gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
- Bake for 25 to 30 minutes until the topping is golden and the edges are bubbling. Let it rest for 5 minutes before serving.
Extra Tips
For a crunchier topping, mix a tablespoon of grated Parmesan into the breadcrumbs before sprinkling. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce. If you want to prepare it ahead, assemble everything up to the topping step, cover, and refrigerate for up to one day before baking.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×9 baking dish
Italian Sausage and Pepper Penne Bake
This casserole brings together spicy Italian sausage, sweet bell peppers, and tender penne in a simple baked dish. The melted cheese on top adds a nice contrast to the hearty pasta and vegetables underneath. It works well for weeknight dinners when you want something filling that still feels like a complete meal.
The flavors stay classic with a touch of warmth from the sausage and seasoning. You get a mix of soft pasta, slightly crisp peppers, and rich tomato sauce in every bite.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Cook the penne in a large pot of salted water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add the sliced bell peppers, onion, and garlic to the skillet. Cook for 5 minutes until the vegetables start to soften.
- Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 3 minutes to blend the flavors.
- Combine the cooked penne with the sausage mixture in the skillet or a large bowl. Transfer everything to a greased 9×13 baking dish.
- Sprinkle the mozzarella and Parmesan evenly over the top. Bake for 20 minutes until the cheese is melted and bubbly.
Extra Tips
Brown the sausage well before adding the vegetables to build deeper flavor in the base. Leftovers reheat nicely in the oven at 350°F with a splash of water to keep the pasta moist. You can swap one bell pepper for a poblano if you want a bit more heat without changing the rest of the recipe.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Ham and Potato Casserole with Cheddar and Mustard
This casserole turns simple pantry staples into a hearty dinner that feels both comforting and substantial. The mustard adds a gentle tang that balances the richness of the cheese and ham, while the potatoes soak up the flavors as they bake. It works well for busy weeknights when you need something filling that still comes together without much fuss.
The dish has a creamy interior with tender potato slices and savory chunks of ham throughout. A golden layer of melted cheddar on top gives it a nice contrast in texture that makes each serving feel complete.
Serves 4 people.
Ingredients
- 4 medium potatoes, thinly sliced
- 2 cups diced ham
- 1 1/2 cups shredded cheddar cheese, divided
- 3 tablespoons Dijon mustard
- 1 cup milk
- 1 small onion, diced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly butter a 9 by 9 inch baking dish.
- Melt the butter in a skillet over medium heat. Add the diced onion and cook until softened.
- Stir in the milk, Dijon mustard, salt, and black pepper. Remove from heat.
- Layer half the sliced potatoes in the baking dish, followed by half the diced ham and half the cheddar cheese. Repeat the layers with the remaining potatoes, ham, and cheese.
- Pour the milk mixture evenly over the layered ingredients.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the top is lightly browned.
Extra Tips
Use leftover holiday ham if you have it on hand, as the smoky flavor pairs especially well with the mustard. For a sharper taste, swap half the cheddar for a stronger variety. Leftovers reheat nicely in the oven at 350 degrees with a splash of milk added to keep the potatoes moist.Course: Main Course Cuisine: American Equipment: Baking dish, Skillet, Knife
Ground Beef Shepherd’s Pie with Root Vegetables
This version of shepherd’s pie swaps in parsnips and carrots for a deeper, earthy flavor that pairs well with the ground beef. It bakes into a solid one-dish meal that holds up well for leftovers and feeds a hungry table without much extra work.
The filling stays thick and savory under a layer of simple mashed potatoes. The root vegetables soften just enough to add natural sweetness while the beef keeps the protein count high.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3/4 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium potatoes, peeled and quartered
- 2 tablespoons butter
- 1/4 cup milk
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the onion, carrots, parsnips, and garlic. Cook for 5 minutes until the vegetables begin to soften.
- Add the tomato paste, beef broth, Worcestershire sauce, rosemary, salt, and pepper. Simmer for 8 to 10 minutes until the liquid reduces and the mixture thickens.
- While the filling simmers, place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12 minutes. Drain well.
- Mash the potatoes with the butter and milk until smooth. Season with a pinch of salt if needed.
- Spread the beef and root vegetable mixture into a 9-by-9-inch baking dish. Spoon the mashed potatoes over the top and smooth the surface.
- Bake at 400 degrees Fahrenheit for 20 minutes until the topping turns lightly golden at the edges.
Extra Tips
If the parsnips are very thick, slice them thinner so they cook evenly with the carrots. Leftovers reheat well in a 350-degree oven with a splash of broth stirred into the filling to keep it moist. You can swap rosemary for thyme if that is what you have on hand.Course: Main Course Cuisine: American Equipment: Large Skillet, Potato Masher, 9×9 Baking Dish
Thai Coconut Chicken Curry Casserole with Rice
This casserole combines tender chicken and rice in a creamy coconut curry sauce. It works well for weeknight family dinners when you need a filling meal that comes together with minimal hands-on time.
The dish has a mild curry flavor balanced by coconut milk, with soft rice and juicy chicken pieces throughout. Spinach and bell pepper add color and a bit of freshness to each serving.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 cup uncooked jasmine rice
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 red bell pepper, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 tablespoon fish sauce
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the chicken pieces until lightly browned on all sides, about 5 minutes. Add the onion, garlic, and red bell pepper. Cook for another 3 minutes until the vegetables begin to soften.
- Stir in the red curry paste and cook for 1 minute until fragrant. Add the fish sauce, coconut milk, and chicken broth. Bring the mixture to a simmer.
- Add the uncooked jasmine rice and stir to combine. Transfer everything to the prepared baking dish and spread it evenly.
- Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir in the spinach, and bake uncovered for 10 more minutes until the rice is tender.
- Remove from the oven. Stir in the lime juice and sprinkle with fresh cilantro before serving.
Extra Tips
Stir the spinach in right after baking so it wilts without turning mushy. If you prefer a thicker sauce, let the casserole rest for 5 minutes before serving. Leftovers reheat well in the microwave with a splash of broth to loosen the rice.Course: Main Course Cuisine: Thai Equipment: Large Skillet, 9×13 Baking Dish, Oven
Pork Carnitas and Pinto Bean Casserole with Cornbread Topping
This casserole combines tender shredded pork carnitas with creamy pinto beans for a hearty, protein-rich dinner. The cornbread topping adds a lightly sweet, golden crust that soaks up the savory sauce below. It works well for busy weeknights when you want a complete meal in one dish.
The flavors lean toward classic Mexican comfort food with cumin-spiced pork and earthy beans. Each bite gives you tender meat, soft beans, and a crumbly cornbread finish that holds everything together.
Serves 4 people.
Ingredients
- 2 cups shredded cooked pork carnitas
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup red enchilada sauce
- 1 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 400°F and lightly grease a 9×9-inch baking dish.
- Heat a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
- Add the shredded pork carnitas, pinto beans, frozen corn, enchilada sauce, and cumin to the skillet. Stir everything together and let it warm through for 3 minutes.
- Spread the pork and bean mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate bowl, beat the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Pour the cornbread batter evenly over the cheese layer. Bake for 20 to 25 minutes until the topping is golden and a toothpick inserted in the center comes out clean.
- Let the casserole rest for 5 minutes before serving.
Extra Tips
Use leftover carnitas or store-bought shredded pork to save time. If the cornbread batter seems thick, add an extra tablespoon of milk so it spreads easily over the filling. Leftovers reheat well in a 350°F oven for 10 minutes to keep the topping from getting soggy.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×9 baking dish, Mixing bowl
Shrimp and Andouille Jambalaya Casserole
This casserole brings together tender shrimp and smoky andouille sausage with rice and classic Cajun vegetables. It creates a filling one-pan meal that works well for busy weeknights or casual family gatherings.
The dish offers bold, spicy flavors with a hearty texture from the baked rice and tender seafood. It delivers plenty of protein while keeping the familiar jambalaya taste in an easy casserole format.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces andouille sausage, sliced into rounds
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup uncooked long-grain white rice
- 1 can (14.5 ounces) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sliced andouille sausage and cook until lightly browned, about 4 minutes.
- Add the onion, green bell pepper, and celery to the skillet. Cook until the vegetables soften, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Stir in the uncooked rice, diced tomatoes with their juices, chicken broth, and Cajun seasoning. Season with salt and black pepper. Bring the mixture to a simmer and cook for 2 minutes.
- Pour the skillet contents into the prepared baking dish. Cover tightly with foil and bake for 25 minutes.
- Remove the dish from the oven, uncover it, and arrange the shrimp evenly over the top. Return to the oven uncovered and bake for 10 to 12 minutes until the shrimp turn pink and the rice is tender.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped parsley before serving.
Extra Tips
If you want to prepare this ahead, assemble everything through step 4, cover, and refrigerate up to one day before baking. Add the shrimp only when ready to bake so they stay tender. Leftovers reheat well in the microwave with a splash of broth to loosen the rice.Course: Main Course Cuisine: Cajun Equipment: Large Skillet, 9×13 Baking Dish, Oven
Mediterranean Chickpea and Chicken Casserole with Feta and Olives
This casserole brings together tender chicken and hearty chickpeas in a simple tomato sauce. The briny olives and creamy feta add a bright Mediterranean touch that feels fresh without much effort. It works well for busy weeknights when you want a one-dish meal that still feels satisfying.
The texture stays balanced with soft chickpeas, juicy chicken pieces, and pockets of salty cheese throughout. It is easy to assemble on the stovetop before finishing in the oven.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup Kalamata olives, pitted and halved
- 6 oz feta cheese, crumbled
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 30 seconds more.
- 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 chickpeas, diced tomatoes, oregano, salt, and black pepper. Let the mixture simmer for 3 minutes.
- Transfer everything to a 9×13 baking dish and spread it into an even layer.
- Scatter the halved olives and crumbled feta evenly over the top.
- Bake for 20 minutes until the chicken is fully cooked and the feta has softened slightly.
Extra Tips
Use chicken thighs instead of breasts for more moisture during baking. Leftovers reheat well in the oven at 350°F for 10 minutes to keep the feta from drying out. Skip extra salt if your olives are very briny.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9×13 Baking Dish, Oven
