12 Baked Chicken and Rice Casserole Recipes for Busy Weeknights

Chicken and rice casserole works because the rice drinks up the chicken juices and stock while the oven does the slow work. Boneless thighs stay tender, and a little onion, garlic, and something creamy or bright pulls it all together. The twelve versions below use that same foundation but swing it in very different directions, from sharp lemon to smoky chiles to a freezer-ready batch.

Start with the Classic Creamy version if you want the benchmark. Pick the Spicy Green Chile one for heat, the Greek Lemon for something brighter, and the Freezer Chicken and Rice Casserole if you are planning meals ahead.

Which Chicken and Rice Casserole Should You Make?

Classic Creamy Chicken and Rice Casserole

This is the one I keep going back to on nights when I want a casserole that tastes slow-simmered but bakes in under an hour. You get tender chicken, soft rice, and a cream sauce that stays rich without turning gluey.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs, cut into bite-size pieces: 680 g (1.5 lb)
• Long-grain white rice, rinsed: 200 g (1 cup)
• Yellow onion, finely diced: 1 medium, about 170 g
• Unsalted butter, divided: 60 g (4 tbsp)
• All-purpose flour: 30 g (3 tbsp)
• Chicken stock: 720 ml (3 cups)
• Whole milk: 240 ml (1 cup)
• Fresh thyme leaves: 1 tbsp
• Garlic, minced: 3 cloves
• Salt and black pepper: to taste

Instructions

Step 1: Pat the chicken pieces dry and season them with a good pinch of salt and several grinds of black pepper. You want a deep brown sear, so cook the chicken in 1 tablespoon of the butter over medium-high heat for about 4 minutes. Move the chicken to a plate and leave those browned bits in the pan.

Step 2: Lower the heat to medium and add the remaining 3 tablespoons butter. Once it melts, whisk in the 30 g (3 tbsp) flour and cook for 1 minute, until you smell toasted biscuits rather than raw flour.

Step 3: Pour in the 720 ml (3 cups) chicken stock in a slow stream while you whisk, then add the 240 ml (1 cup) milk and 1 tablespoon thyme. Stir often and cook until the sauce bubbles and thickens enough to coat the back of a spoon, around 6 minutes.

Step 4: Add the rinsed rice, the seared chicken with any collected juices, and the 3 minced garlic cloves to the sauce. Taste the sauce and add more salt if you think it needs it, then scrape everything into a 23 x 33 cm (9 x 13 inch) baking dish. Cover tightly with foil and bake at 190°C (375°F) for 35 minutes.

Step 5: Uncover the casserole and let it rest for 5 minutes so the rice settles. You can spoon it into wide bowls and serve hot, with that creamy sauce pooling around each scoop.

Cheesy Broccoli Chicken and Rice Casserole

This is the one for getting vegetables on the table without a separate side. Broccoli softens right into the rice, and the cheddar melts into the sauce so every bite has a little stretch.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breast, cut into cubes: 680 g (1.5 lb)
• Long-grain white rice, uncooked: 150 g (3/4 cup)
• Broccoli florets, cut small: 300 g (4 cups)
• Cheddar cheese, shredded: 170 g (1.5 cups)
• Yellow onion, finely diced: 1 small, about 130 g
• Unsalted butter: 30 g (2 tbsp)
• Chicken stock: 600 ml (2.5 cups)
• Whole milk: 180 ml (3/4 cup)
• Garlic powder: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 30 g (2 tbsp) butter in a large saucepan over medium heat. Cook the diced onion in the butter for 6 minutes, stirring now and then, until you see the edges turn soft and glossy.

Step 2: Pour in the 600 ml (2.5 cups) stock and 180 ml (3/4 cup) milk, then bring the liquid to a gentle simmer. Add the 150 g (3/4 cup) rice, 1 tsp garlic powder, and a pinch of salt, and give it a stir so you can feel the rice just beginning to move in the liquid.

Step 3: Take the pan off the heat and fold in the cubed chicken and 300 g (4 cups) broccoli florets. Add half of the 170 g (1.5 cups) cheddar and stir until it melts, so you get cheese threaded through the whole casserole.

Step 4: Scrape the whole mixture into a 20 x 20 cm (8 x 8 inch) baking dish and press it into an even layer so you get a flat top. Bake at 200°C (400°F) for 25 minutes with foil on, then remove the foil and scatter the remaining cheddar over the top. Return it to the oven for 10 minutes, until the top is golden and bubbling at the edges.

Step 5: Let the casserole sit for 5 minutes, then serve it in big spoonfuls while the cheese is still pulling into strings. You’ll want a spoon that can reach the bottom for the rice and broccoli together.

Spicy Green Chile Chicken and Rice Casserole

This version packs real heat, but the rice and cheese keep it from going over the edge. You get smoky chile flavor, streaky melted cheese, and enough sauce to soak into every grain.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs, cut into cubes: 900 g (2 lb)
• Long-grain white rice, uncooked: 300 g (1.5 cups)
• Chicken stock: 720 ml (3 cups)
• Canned diced green chiles: 200 g (7 oz can)
• Chipotle in adobo, minced: 1 tbsp
• Monterey Jack cheese, shredded: 225 g (2 cups)
• Yellow onion, diced: 1 large
• Ground cumin: 2 tsp
• Vegetable oil: 15 ml (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Pat the chicken cubes dry and season them with salt and pepper. Heat the 15 ml (1 tbsp) oil in a wide ovenproof skillet over medium-high heat, then add the chicken and cook for 6 minutes, until you see browned edges but the center is still pink. Move the chicken to a plate.

Step 2: Drop the heat to medium and add the diced onion to the same skillet. Cook for 5 minutes, scraping up the browned bits, until the onion softens and you smell the juices lifting off the pan.

Step 3: Stir in the 2 tsp cumin and the 1 tbsp minced chipotle, then cook for 30 seconds, which is just long enough for you to smell the chiles. Pour in the 720 ml (3 cups) stock, add the 300 g (1.5 cups) rice and the 200 g (7 oz) can of green chiles, and bring everything to a boil. Turn off the heat.

Step 4: Press the seared chicken into the rice mixture until you have an even top, then sprinkle half the Monterey Jack over the top. Cover the skillet or scrape everything into a 23 x 33 cm (9 x 13 inch) baking dish, then bake at 190°C (375°F) for 30 minutes, until the rice has absorbed most of the liquid and you can see small bubbles at the edges.

Step 5: Scatter the remaining cheese over the top and bake uncovered for 8 minutes, until it melts and browns in spots. Let it rest for 5 minutes, then serve hot with a spoon so you get rice, chicken, and cheese in each scoop.

Greek Lemon Chicken and Rice Casserole

This is the brighter cousin in the casserole family. Lemon zest, dill, and a soft red onion turn the rice almost risotto-like, while the chicken stays tender under the steam.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs, cut into strips: 680 g (1.5 lb)
• Long-grain white rice, uncooked: 200 g (1 cup)
• Chicken stock: 720 ml (3 cups)
• Lemon, juice and zest: 1 large
• Red onion, thinly sliced: 1 small
• Garlic, minced: 3 cloves
• Dried oregano: 1 tsp
• Fresh dill, chopped: 3 tbsp
• Olive oil: 30 ml (2 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken strips with salt, pepper, and half of the 1 tsp dried oregano. Heat 15 ml (1 tbsp) of the olive oil in a large ovenproof skillet over medium-high heat and sear the chicken for 4 minutes, until you see the strips release from the pan without pulling. Move them to a plate.

Step 2: Lower the heat to medium and add the remaining 15 ml (1 tbsp) oil along with the sliced red onion. Cook for 5 minutes, stirring often, until the onion softens and you see the rings begin to separate. Add the 3 minced garlic cloves and cook for 1 minute more.

Step 3: Pour in the 720 ml (3 cups) stock and scrape the bottom of the pan with a wooden spoon. Stir in the 200 g (1 cup) rice, the lemon juice, all of the lemon zest, and the rest of the oregano. Let it come to a steady simmer, then add the chicken and any juices back to the pan.

Step 4: Slide the skillet into a 200°C (400°F) oven and bake for 30 minutes. You’ll know the rice is ready when the liquid has disappeared below the surface and the top looks glossy but not soupy. If the rice still looks hard in the center, give it 5 more minutes.

Step 5: Pull the pan out and scatter the 3 tbsp fresh dill over the top. Serve the casserole hot from the skillet, making sure each plate gets a little of the lemon-soaked rice and a few strips of chicken.

Mushroom Wild Rice Chicken and Rice Casserole

This is for mushroom lovers who want something earthy and a little more substantial. Wild rice brings a nutty chew, and the browned mushrooms give the whole dish a deep, savory base.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs, cut into cubes: 680 g (1.5 lb)
• Wild rice blend, uncooked: 200 g (1 cup)
• Cremini mushrooms, sliced: 225 g (8 oz)
• Yellow onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Unsalted butter, divided: 45 g (3 tbsp)
• Chicken stock: 720 ml (3 cups)
• Heavy cream: 120 ml (1/2 cup)
• Fresh thyme leaves: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken with salt and pepper. You want a good sear, so cook it in 1 tbsp of the butter in a wide pan over medium-high heat for 5 minutes, then move the chicken to a plate.

Step 2: Return the pan to medium heat and add 1 more tablespoon of butter. Add the mushrooms and cook for 6 minutes, until they release their liquid and the edges turn brown, so you get the earthy base for the whole dish.

Step 3: Add the onion and the remaining 1 tbsp butter to the pan. Cook for 5 minutes, then stir in the 3 minced garlic cloves and 1 tbsp thyme; you want to cook that for just 30 seconds.

Step 4: Pour in the 720 ml (3 cups) stock and 120 ml (1/2 cup) cream, then add the 200 g (1 cup) wild rice blend. Bring it to a boil while you stir, turn off the heat, and fold the seared chicken back in.

Step 5: Transfer everything to a 23 x 33 cm (9 x 13 inch) baking dish and cover tightly. Bake at 180°C (350°F) for 50 minutes, then uncover and bake for 10 more minutes, until the rice is tender and you see a deep golden color on top.

Step 6: Let the casserole rest for 5 minutes before you serve it. Spoon it into bowls so the cream sauce and mushrooms settle over the rice, and pass extra thyme at the table if you like.

Coconut Curry Chicken and Rice Casserole

Coconut milk and curry powder turn a plain chicken and rice bake into something you would happily eat from a big bowl on the couch. The rice soaks up the spiced sauce and the top stays soft and creamy.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs, cut into cubes: 680 g (1.5 lb)
• Jasmine rice, rinsed: 200 g (1 cup)
• Full-fat coconut milk: 400 ml (13.5 oz can)
• Chicken stock: 240 ml (1 cup)
• Yellow onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Fresh ginger, grated: 1 tbsp
• Curry powder: 2 tbsp
• Vegetable oil: 15 ml (1 tbsp)
• Salt: to taste

Instructions

Step 1: Pat the chicken dry and season it with salt. Heat the 15 ml (1 tbsp) oil in an ovenproof pan over medium-high heat and cook the chicken for 5 minutes, until you see both sides turn white with browned edges. Move it to a plate.

Step 2: Turn the heat to medium and add the diced onion. Cook for 6 minutes, stirring often, until the onion softens and you smell its sweetness. Add the 3 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp curry powder, then cook for 1 minute until the spices darken slightly and cling to the onion.

Step 3: Pour in the 400 ml coconut milk and 240 ml (1 cup) stock, then stir in the 200 g (1 cup) jasmine rice. Bring the mixture to a gentle simmer while you stir, then return the chicken and any juices to the pan.

Step 4: Cover the pan and slide it into a 190°C (375°F) oven for 25 minutes. Remove the cover and bake for another 5 minutes, until the rice has absorbed most of the liquid but the top still looks creamy rather than dry. You can taste a grain of rice for doneness at this point.

Step 5: Pull the pan out and let it rest for 5 minutes. Serve the curry casserole in shallow bowls, making sure you scoop from the bottom so each serving has rice, chicken, and the thickened coconut sauce.

Salsa Verde Chicken and Rice Casserole

This one brings taco night into a baking dish. Salsa verde, black beans, and corn make the rice bright and saucy, and the Monterey Jack melts into a soft top that you can spoon over everything.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs, cut into cubes: 900 g (2 lb)
• Long-grain white rice, uncooked: 300 g (1.5 cups)
• Salsa verde: 480 ml (2 cups)
• Chicken stock: 600 ml (2.5 cups)
• Black beans, drained and rinsed: 425 g (15 oz can)
• Frozen corn: 150 g (1 cup)
• Monterey Jack cheese, shredded: 170 g (1.5 cups)
• Yellow onion, diced: 1 medium
• Vegetable oil: 15 ml (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken cubes with salt and pepper. Heat the 15 ml (1 tbsp) oil in a large ovenproof skillet over medium-high heat, then add the chicken and cook for 6 minutes, until you see browned edges and the pieces lift easily. Move the chicken to a plate.

Step 2: Drop the heat to medium and add the diced onion. Cook for 5 minutes, softening the onion until it turns translucent and you can smell the pan sweetening. Add a splash of stock if the bottom looks dry.

Step 3: Pour in the 480 ml (2 cups) salsa verde and 600 ml (2.5 cups) stock, then stir in the 300 g (1.5 cups) rice, drained beans, and 150 g (1 cup) corn. Bring to a boil while you stir, then take the pan off the heat and fold in the seared chicken.

Step 4: Cover the skillet and bake at 190°C (375°F) for 30 minutes. You’ll know it is close when the rice has absorbed the liquid and the top looks moist but not puddled. Uncover, scatter the 170 g (1.5 cups) Monterey Jack over the top, and bake 8 minutes more, until the cheese melts and blisters.

Step 5: Rest the casserole for 5 minutes, then serve it hot with lime wedges if you have them. Spoon deep so each plate gets rice, beans, chicken, and a little melted cheese.

Stuffed Pepper Chicken and Rice Casserole

This takes the filling of stuffed peppers and turns it into a spoonable casserole, pepper halves and all. You get sweet roasted peppers, a seasoned ground chicken rice filling, and a bubbling mozzarella top.

Ingredients (makes 8 stuffed pepper halves)

• Ground chicken: 680 g (1.5 lb)
• Cooked long-grain white rice: 300 g (2 cups)
• Bell peppers, halved and seeds removed: 4 large
• Tomato sauce: 480 ml (2 cups)
• Mozzarella cheese, shredded: 170 g (1.5 cups)
• Yellow onion, finely diced: 1 medium
• Garlic, minced: 3 cloves
• Italian seasoning: 2 tsp
• Olive oil: 15 ml (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 15 ml (1 tbsp) olive oil in a large pan over medium-high heat. Add the ground chicken and cook for 7 minutes, breaking it apart with a spoon, until you see no pink left in the meat and the bottom starts to brown.

Step 2: Stir in the diced onion and cook for 5 minutes, until it softens and you can smell it sweetening the pan. Add the 3 minced garlic cloves and 2 tsp Italian seasoning, then cook for 1 minute more.

Step 3: Pour in 240 ml (1 cup) of the tomato sauce and the 300 g (2 cups) cooked rice. Stir well, then taste and season with salt and pepper so the filling is bold before it goes into the peppers.

Step 4: Spoon the filling into the 8 pepper halves, packing it in gently so you get a rounded top on each one. Pour the remaining 240 ml (1 cup) tomato sauce into the bottom of a 23 x 33 cm (9 x 13 inch) baking dish, then arrange the peppers cut side up in the sauce. Cover with foil and bake at 190°C (375°F) for 35 minutes.

Step 5: Uncover, top each pepper with the 170 g (1.5 cups) mozzarella, and bake for 10 minutes. When the cheese is melted and browned in spots, you can pull the dish out and serve the peppers hot with a spoonful of the tomato sauce underneath.

Lemony Artichoke Chicken and Rice Casserole

Artichoke hearts and lemon do a lot of work here. The rice turns creamy from the Parmesan and stock, and the lemon zest cuts through the richness so the whole thing tastes brighter than you expect.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breast, cut into cubes: 680 g (1.5 lb)
• Long-grain white rice, uncooked: 150 g (3/4 cup)
• Chicken stock: 480 ml (2 cups)
• Canned artichoke hearts, drained and quartered: 425 g (15 oz)
• Parmesan cheese, grated: 60 g (1/2 cup)
• Lemon, juice and zest: 1 large
• Garlic, minced: 3 cloves
• Heavy cream: 120 ml (1/2 cup)
• Olive oil: 15 ml (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken cubes with salt and pepper. Heat the 15 ml (1 tbsp) oil in an ovenproof pan over medium-high heat and cook the chicken for 5 minutes, until you see the pieces turn opaque with light gold edges. Move them to a plate.

Step 2: Lower the heat to medium and add the 3 minced garlic cloves. Cook for 30 seconds, just until fragrant, then add the 480 ml (2 cups) stock, 120 ml (1/2 cup) cream, lemon juice, and lemon zest. You want to whisk the mixture together and let it come to a gentle bubble.

Step 3: Stir in the 150 g (3/4 cup) rice and the drained artichoke hearts, then fold the chicken back in along with any juices. You can bring everything to a simmer, then turn off the heat.

Step 4: Cover the pan and bake at 190°C (375°F) for 25 minutes. Uncover and sprinkle the 60 g (1/2 cup) Parmesan over the top, then bake for 8 more minutes, until the top is spotted with golden cheese and you can smell lemon rising from the rice.

Step 5: Rest the casserole for 5 minutes, then serve it in shallow bowls. Spoon some of the creamy sauce over each portion and tell yourself the lemon zest on top was the right call.

Pesto Chicken and Rice Casserole

Pesto and rice are a quiet pair until you bake them together. The basil sauce loosens into the stock, the tomatoes soften into little bursts of bright juice, and the mozzarella browns on top just enough.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs, cut into cubes: 680 g (1.5 lb)
• Long-grain white rice, uncooked: 200 g (1 cup)
• Basil pesto: 180 g (3/4 cup)
• Chicken stock: 600 ml (2.5 cups)
• Cherry tomatoes, halved: 150 g (1 cup)
• Mozzarella cheese, shredded: 170 g (1.5 cups)
• Parmesan cheese, grated: 30 g (1/4 cup)
• Heavy cream: 60 ml (1/4 cup)
• Olive oil: 15 ml (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken with salt and pepper. Heat the 15 ml (1 tbsp) olive oil in an ovenproof pan over medium-high heat, then cook the chicken for 5 minutes, until you see golden edges but the centers are still pink. Move the chicken to a plate.

Step 2: Turn the heat to low and add the 180 g (3/4 cup) pesto to the pan. Warm it for 1 minute while you stir, so the basil oils loosen and coat the bottom of the pan.

Step 3: Pour in the 600 ml (2.5 cups) stock and 60 ml (1/4 cup) cream, then add the 200 g (1 cup) rice and the seared chicken. Stir in the 150 g (1 cup) cherry tomatoes and bring everything to a gentle simmer while you stir.

Step 4: Cover the pan and bake at 190°C (375°F) for 25 minutes, until the rice is just tender and you can see most of the liquid has been absorbed. Uncover, scatter the 170 g (1.5 cups) mozzarella and 30 g (1/4 cup) Parmesan on top, and bake for 8 more minutes, until the cheeses melt and turn brown at the edges.

Step 5: Let the casserole rest for 5 minutes, then serve it straight from the pan. You’ll want to scoop all the way down so the basil sauce, rice, and chicken come up in the same spoonful.

Air Fryer Chicken and Rice Casserole

A small, fast version for two. The air fryer gives you a short ride to a crispy cheese top, while the rice and chicken stay saucy underneath. I reach for this when the oven feels like too much for a weeknight meal.

Ingredients (makes 2 servings)

• Cooked chicken breast, shredded: 300 g (2 cups)
• Cooked long-grain white rice: 400 g (2 cups)
• Chicken stock: 120 ml (1/2 cup)
• Cream cheese, softened: 120 g (4 oz)
• Cheddar cheese, shredded: 85 g (3/4 cup)
• Frozen peas and carrots: 150 g (1 cup)
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Unsalted butter: 15 g (1 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 120 ml (1/2 cup) stock and 15 g (1 tbsp) butter in a small saucepan over low heat, just until the butter melts. Off the heat, stir in the 120 g (4 oz) cream cheese, 1 tsp garlic powder, and 1 tsp onion powder until you have a smooth sauce. Season with salt and pepper.

Step 2: Place the 300 g (2 cups) shredded chicken, 400 g (2 cups) cooked rice, and 150 g (1 cup) frozen peas and carrots in a 20 cm (8 inch) round cake pan that fits your air fryer. Pour the sauce over the top and fold everything together until the rice is coated and you can see the vegetables evenly distributed.

Step 3: Smooth the top with the back of a spoon, then scatter the 85 g (3/4 cup) cheddar over everything. Slide the pan into the air fryer basket and set it to 180°C (350°F) for 15 minutes. You’ll want the cheese melted and the edges bubbling, so add 2 minutes if your machine runs cool.

Step 4: Take the pan out carefully and let it sit for 3 minutes. Serve the casserole straight from the pan with a big spoon, making sure you scoop down to the bottom for the creamy rice and chicken.

Freezer Chicken and Rice Casserole

This one is built for planning ahead. You make a big batch, split it into two bags, and freeze them flat so they thaw and bake into a full dinner on the busiest night. The rice still turns creamy, and the chicken stays tender.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless, skinless chicken thighs, cut into pieces: 1.4 kg (3 lb)
• Long-grain white rice, uncooked: 400 g (2 cups)
• Chicken stock: 1.2 liters (5 cups)
• Frozen mixed vegetables: 300 g (2 cups)
• Sour cream: 240 g (1 cup)
• Cheddar cheese, shredded: 225 g (2 cups)
• Yellow onion, diced: 1 large
• Garlic, minced: 4 cloves
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Cook the onion and garlic in a large pot with 60 ml (1/4 cup) of the chicken stock over medium heat for 5 minutes, stirring often, until the onion softens and you can smell it. Add the 1 tsp thyme and a pinch of salt and pepper.

Step 2: Add the 400 g (2 cups) rice, 1.4 kg (3 lb) chicken pieces, the remaining stock, and the 300 g (2 cups) frozen vegetables. Bring everything to a gentle simmer while you stir, then turn off the heat and stir in the 240 g (1 cup) sour cream. Let the mixture cool to room temperature, which takes about 30 minutes.

Step 3: Divide the mixture and the 225 g (2 cups) cheddar between two large freezer bags, pressing out as much air as you can before sealing. Lay them flat on a baking sheet and freeze until solid. Once they are frozen, you can store the bags standing up to save space.

Step 4: When you want to cook one, thaw a bag overnight in the fridge, then scrape the contents into a 20 x 20 cm (8 x 8 inch) baking dish. Stir once, cover with foil, and bake at 190°C (375°F) for 35 minutes.

Step 5: Uncover the casserole and bake for 10 more minutes, until the rice is tender and the cheese has melted through. Serve it hot straight from the dish, and you will be glad the second bag is waiting in the freezer.

Across every version here, the rice matters most. Measure the liquid carefully and do not lift the foil too early, or the steam escapes and the rice turns hard. Let the casserole rest before serving so the sauce settles.

Pick the version that matches your night, set the timer, and let the oven do the rest. Your kitchen will smell like you cooked all day.