13 Chicken Breast Casserole Recipes for Cozy Weeknight Dinners

Chicken breast casseroles work because the meat stays moist in a pan with sauce or stock, and it soaks up flavor while it bakes. The cut is lean, so a creamy base, pasta, rice, or vegetables give it the texture it lacks on its own. The versions below take that same foundation in different directions, from cheesy and classic to spicy, lemony, and freezer-ready.

Start with Classic Creamy Chicken Rice Casserole if you want the benchmark pan, go for Buffalo Chicken Cauliflower Casserole when you need heat, choose Greek Lemon Chicken Orzo Casserole for something brighter, and grab Make Ahead Chicken Brown Rice Casserole if you’re planning meals.

Which Chicken Breast Casserole Should You Make?

Classic Creamy Chicken Rice Casserole

This is the benchmark casserole with tender chicken, soft rice, and peas in a sauce that stays creamy without canned soup. If you’ve never made one from scratch, start here.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cut into 2.5 cm (1 in) cubes: 700 g (1 1/2 lb)
• Long grain white rice, rinsed: 220 g (1 cup)
• Unsalted butter: 45 g (3 tbsp)
• Yellow onion, finely chopped: 1 medium
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 480 ml (2 cups)
• Chicken stock: 480 ml (2 cups)
• Frozen peas and carrots: 180 g (1 1/2 cups)
• Sharp cheddar, shredded: 150 g (1 1/2 cups)
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Heat the 45 g (3 tbsp) butter in a large oven-safe skillet over medium until it foams, then cook the onion and chicken cubes for 6 minutes, turning once, until the onion is soft and the chicken is mostly opaque. You’ll see the butter pick up a little golden color from the meat.

Step 2: Stir the 40 g (1/3 cup) flour into the pan and cook it for 2 minutes, whisking so nothing sticks. Pour in the 480 ml (2 cups) milk and 480 ml (2 cups) stock, then keep stirring until the sauce reaches a low bubble and coats your spoon.

Step 3: Fold the 220 g (1 cup) rinsed rice, 180 g (1 1/2 cups) peas and carrots, 1 tsp salt, and 1/2 tsp pepper into the sauce. Scrape the whole mixture into a 23 x 33 cm (9 x 13 in) baking dish and spread it level so your rice sits under the liquid.

Step 4: Cover the dish tightly with foil and bake at 200C (400F) for 30 minutes. Uncover, scatter the 150 g (1 1/2 cups) cheddar over the top, and bake uncovered for 15 minutes more, until you see the rice is tender and the cheese is golden in spots.

Step 5: Let the casserole stand for 5 minutes, then serve hot straight from the dish. You can spoon the creamy rice and chicken onto plates and add fresh parsley if you have it.

Cheddar Broccoli Chicken Bake

This one leans on sharp cheddar and plenty of broccoli, with a crisp breadcrumb top that keeps the sauce from feeling too rich. Make it when you need a big pan that feeds a crowd.

Ingredients (makes 8 servings)

• Boneless skinless chicken breasts, cut into bite size pieces: 1 kg (2 lb)
• Broccoli florets, cut small: 500 g (6 cups)
• Yellow onion, diced, and garlic, minced: 1 medium onion, 3 cloves
• Unsalted butter: 60 g (4 tbsp)
• All-purpose flour: 45 g (1/3 cup)
• Whole milk: 720 ml (3 cups)
• Chicken stock: 360 ml (1 1/2 cups)
• Sharp cheddar, shredded: 250 g (2 1/2 cups)
• Panko breadcrumbs: 60 g (3/4 cup)
• Fine sea salt, black pepper, and smoked paprika: to taste

Instructions

Step 1: Season the chicken with 1 tsp salt, 1/2 tsp pepper, and 1 tsp smoked paprika, then brown it in 30 g (2 tbsp) of the butter in a wide skillet over medium-high heat for 5 minutes. You want the edges pale golden, not cooked through, because the oven finishes the work.

Step 2: Lower the heat and add the remaining 30 g (2 tbsp) butter, the onion, and the garlic. Cook for 4 minutes until the onion smells sweet, then stir in the 45 g (1/3 cup) flour and cook 1 minute more before you pour in the 720 ml (3 cups) milk and 360 ml (1 1/2 cups) stock.

Step 3: When the sauce thickens after about 5 minutes of whisking, fold in the browned chicken, 500 g (6 cups) broccoli, and 180 g (2 cups) of the cheddar. Transfer it all to a 23 x 33 cm (9 x 13 in) dish, then sprinkle the remaining 70 g cheese and 60 g (3/4 cup) panko over the top.

Step 4: Bake uncovered at 200C (400F) for 25 to 30 minutes, until the top is deep golden and the sauce bubbles at the edges. You’ll smell the cheddar before you even pull the dish out.

Step 5: Let it sit for 5 minutes so portions hold their shape, then you can serve hot with extra black pepper over each scoop.

Chicken Alfredo Spinach Casserole

This is the version for fettuccine Alfredo lovers who want a one-dish dinner, with fresh spinach stirred through so it feels lighter than the bowl of pasta. It reheats well, too.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts, cubed: 500 g (1 lb)
• Fettuccine or linguine, broken in half: 170 g (6 oz)
• Unsalted butter: 30 g (2 tbsp)
• Garlic, minced: 4 cloves
• Heavy cream: 480 ml (2 cups)
• Chicken stock: 240 ml (1 cup)
• Grated Parmesan: 120 g (1 1/2 cups)
• Fresh baby spinach: 150 g (5 cups)
• Mozzarella, shredded: 120 g (1 1/4 cups)
• Fine sea salt, black pepper, and a pinch of nutmeg: to taste

Instructions

Step 1: Season the chicken cubes with 1 tsp salt and 1/2 tsp pepper, then sear them in the 30 g (2 tbsp) butter in an oven-safe pot over medium-high heat for 6 minutes, until golden on all sides. You don’t need to cook them through at this point.

Step 2: Lower the heat, add the 4 cloves garlic, and cook for 30 seconds until it smells strong. Pour in the 480 ml (2 cups) cream and 240 ml (1 cup) stock, add a pinch of nutmeg, and let the mixture reach a bare simmer, stirring now and then for 4 minutes.

Step 3: Stir in the 120 g (1 1/2 cups) Parmesan and 150 g (5 cups) spinach, then fold until the spinach wilts into the sauce. Turn off the heat and mix in the 170 g (6 oz) broken pasta, spreading everything into a 20 cm (8 in) square baking dish.

Step 4: Scatter the 120 g (1 1/4 cups) mozzarella over the surface and bake at 190C (375F) for 25 minutes, until the cheese is melted and golden in patches. The pasta will soak up a good amount of sauce as it bakes.

Step 5: Cool the casserole for 5 minutes so the sauce sets a little, then you can serve it straight from the dish with extra Parmesan at the table.

Salsa Verde Chicken Enchilada Casserole

This one skips rolling and layers corn tortillas with salsa verde, shredded chicken, and two cheeses. It’s tangier than a red enchilada bake, and you control the heat with the salsa you buy.

Ingredients (makes 6 servings)

• Cooked shredded chicken breast: 900 g (2 lb)
• Salsa verde: 480 ml (2 cups)
• Sour cream: 240 ml (1 cup)
• Ground cumin: 1 tsp
• Corn tortillas, cut into quarters: 12 small
• Shredded Monterey Jack: 200 g (2 cups)
• Shredded mozzarella: 150 g (1 1/2 cups)
• Black beans, drained and rinsed: 400 g (1 can)
• Frozen corn kernels: 150 g (1 cup)
• Fresh cilantro, chopped: 30 g (1/2 cup)

Instructions

Step 1: Stir the 900 g (2 lb) shredded chicken, 400 g black beans, 150 g corn, 480 ml (2 cups) salsa verde, 240 ml (1 cup) sour cream, and 1 tsp cumin in a large bowl until evenly coated. You’ll see the filling turn a soft green, and that tells you the seasoning is distributed.

Step 2: Warm 6 of the quartered tortillas in a dry skillet for 30 seconds a side so you can bend them without cracking. Lay them in the bottom of a 23 x 33 cm (9 x 13 in) dish, overlapping as needed, then top with half the chicken mixture.

Step 3: Scatter 100 g (1 cup) of the Monterey Jack and 75 g (3/4 cup) of the mozzarella over the first layer. Repeat with the remaining tortillas, chicken mixture, and both cheeses, pressing down gently so your layers sit tight.

Step 4: Bake uncovered at 200C (400F) for 25 minutes, until the sauce bubbles and the cheese browns at the edges. If the top darkens too fast, you can rest a piece of foil over it.

Step 5: Cool for 10 minutes, then cut into squares and serve with the 30 g (1/2 cup) cilantro scattered over the top. You’ll want sour cream or extra salsa on the side.

Creamy Chicken Pot Pie Casserole

This has all the comfort of pot pie but no pie crust to roll, just a pan of creamy chicken and vegetables under soft drop biscuits. It’s the one I make when the weather turns cold and the fridge has half-used vegetables.

Ingredients (makes 8 servings)

• Boneless skinless chicken breasts, cut into 2 cm pieces: 800 g (1 3/4 lb)
• Carrots, sliced: 200 g (1 1/2 cups)
• Frozen peas: 150 g (1 cup)
• Celery, sliced: 2 stalks
• Unsalted butter: 70 g (5 tbsp)
• All-purpose flour: 60 g (1/2 cup)
• Chicken stock: 600 ml (2 1/2 cups)
• Whole milk: 360 ml (1 1/2 cups)
• Fresh thyme leaves, fine sea salt, and black pepper: 1 tbsp thyme, to taste
• Self-rising flour, cold butter, milk, and egg for the biscuit topping: 240 g (2 cups), 60 g (4 tbsp), 180 ml (3/4 cup), 1 large

Instructions

Step 1: Season the chicken with 1 tsp salt and 1/2 tsp pepper, then sear it in 30 g (2 tbsp) of the 70 g butter in a wide ovenproof pot over medium-high heat for 5 minutes. You want the outside golden while the inside stays undercooked.

Step 2: Lower the heat and add the remaining 40 g (3 tbsp) butter, carrots, and celery. Cook for 6 minutes until the vegetables soften at the edges, then stir in the 60 g (1/2 cup) flour and cook 1 minute before you pour in the 600 ml (2 1/2 cups) stock and 360 ml (1 1/2 cups) milk.

Step 3: Return the chicken to the pot with the 150 g (1 cup) peas and 1 tbsp thyme, then scrape the filling into a 23 x 33 cm (9 x 13 in) dish. Taste and adjust the salt before you move on, because the biscuits will soften the seasoning.

Step 4: For the topping, cut the 60 g (4 tbsp) cold butter into the 240 g (2 cups) self-rising flour until it looks like rough crumbs, then stir in the 180 ml (3/4 cup) milk and egg with a fork until a shaggy dough forms. Drop nine large spoonfuls over the filling.

Step 5: Bake at 220C (425F) for 25 minutes, until the biscuits are risen and golden and the gravy bubbles up around them. Let it rest for 5 minutes, then you can serve hot with a spoon for the saucy center.

Buffalo Chicken Cauliflower Casserole

This one brings the hot sauce and cream cheese together with roasted cauliflower, so you get the Buffalo wing flavor without frying. Spicy, creamy, and a bit sneaky with extra vegetables.

Ingredients (makes 4 servings)

• Boneless skinless chicken breasts, cut into 1 cm strips: 600 g (1 1/4 lb)
• Cauliflower florets, cut small: 500 g (5 cups)
• Cream cheese, softened: 180 g (3/4 cup)
• Buffalo hot sauce: 180 ml (3/4 cup)
• Sour cream: 120 ml (1/2 cup)
• Ranch seasoning mix: 2 tbsp
• Sharp cheddar, shredded: 150 g (1 1/2 cups)
• Blue cheese crumbles: 60 g (1/2 cup)
• Celery, sliced thin, for serving: 2 stalks
• Olive oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a large skillet over medium-high, then sear the 600 g (1 1/4 lb) chicken strips for 5 minutes until they’re white at the edges. You don’t need to cook them through, just get a little color on them.

Step 2: Roast the 500 g (5 cups) cauliflower florets on a parchment-lined sheet at 220C (425F) for 15 minutes while you start the sauce, tossing once halfway. They should be just tender with dark spots on the tips.

Step 3: Beat the 180 g (3/4 cup) cream cheese, 180 ml (3/4 cup) hot sauce, 120 ml (1/2 cup) sour cream, and 2 tbsp ranch seasoning in a large bowl until smooth. Fold in the seared chicken and roasted cauliflower, then transfer the mix to a 20 cm (8 in) square baking dish.

Step 4: Scatter the 150 g (1 1/2 cups) cheddar and 60 g (1/2 cup) blue cheese over the top and bake at 200C (400F) for 20 minutes, until the cheese is melted and the sauce is bubbling at the corners. You’ll feel the heat build as you taste.

Step 5: You can serve hot with the sliced celery on top or on the side, and maybe a little extra hot sauce for whoever wants more fire.

Greek Lemon Chicken Orzo Casserole

This one bakes orzo in the pan with lemon, garlic, and oregano, so the pasta soaks up all the juice from the chicken. Finish it with feta and dill for a brighter casserole that doesn’t feel heavy.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts: 750 g (1 2/3 lb)
• Orzo pasta: 250 g (1 1/4 cups)
• Lemon juice and zest: 60 ml (1/4 cup), 1 tbsp
• Garlic, minced: 4 cloves
• Dried oregano: 1 tbsp
• Chicken stock: 600 ml (2 1/2 cups)
• Feta cheese, crumbled: 150 g (1 1/2 cups)
• Kalamata olives, pitted and halved: 120 g (1 cup)
• Olive oil, fine sea salt, and black pepper: 2 tbsp oil, to taste
• Fresh dill, chopped: 30 g (1/2 cup)

Instructions

Step 1: Season the chicken with 1 tsp salt and 1/2 tsp pepper, then brown it in the 2 tbsp olive oil in a wide oven-safe pan over medium-high heat for 6 minutes, turning once. You want both sides golden and the pan smelling savory.

Step 2: Lower the heat and add the 4 cloves garlic and 1 tbsp oregano. Cook for 30 seconds, and you’ll smell the oregano as soon as it hits the heat. Stir in the 250 g (1 1/4 cups) orzo, 600 ml (2 1/2 cups) stock, 60 ml (1/4 cup) lemon juice, and 1 tbsp lemon zest, then bring the liquid to a boil.

Step 3: Nestle the chicken back into the orzo, cover the pan, and move it to a 190C (375F) oven for 20 minutes. You’ll see the orzo swell and most of the stock absorb.

Step 4: Uncover and scatter the 150 g (1 1/2 cups) feta and 120 g (1 cup) olives over the top, then bake uncovered for 8 more minutes until the feta softens and the edges of the orzo turn crisp.

Step 5: Let the casserole stand for 5 minutes, then you can serve it with the 30 g (1/2 cup) dill and extra lemon on the side.

Chicken Parmesan Zucchini Casserole

This layered chicken casserole features breaded chicken, marinara, and zucchini ribbons instead of pasta. It scratches the chicken Parm itch with less effort and a lot more vegetable.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, pounded to 1 cm thick: 800 g (1 3/4 lb)
• Zucchini, sliced into long ribbons: 2 medium
• Marinara sauce: 720 ml (3 cups)
• Breadcrumbs: 90 g (1 cup)
• Grated Parmesan: 80 g (1 cup)
• Mozzarella, shredded: 200 g (2 cups)
• Garlic powder and dried Italian seasoning: 1 tsp each
• Large egg: 1
• Olive oil: 2 tbsp
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Beat the egg with 1 tsp garlic powder, 1 tsp Italian seasoning, and 1/2 tsp salt in a shallow dish. Dip each chicken piece in the egg, then press both sides into the 90 g (1 cup) breadcrumbs mixed with 40 g (1/2 cup) Parmesan. You’ll get a thin, even coat that browns quickly.

Step 2: Heat the 2 tbsp olive oil in a large skillet over medium-high, then sear the breaded chicken for 2 minutes a side. You just want to set the crust before the chicken goes into the casserole.

Step 3: Spread 240 ml (1 cup) of the 720 ml marinara in a 23 x 33 cm (9 x 13 in) dish, then layer half the zucchini ribbons and half the chicken. Repeat with another cup of marinara, the remaining zucchini, and the remaining chicken.

Step 4: Pour the last 240 ml (1 cup) marinara over the top, scatter the 200 g (2 cups) mozzarella and remaining 40 g (1/2 cup) Parmesan, and bake at 200C (400F) for 25 minutes. You’ll know it’s ready when the cheese browns and the sauce bubbles through the layers.

Step 5: Cool for 5 minutes, then you can cut into squares and serve with extra marinara or a handful of basil if you have some.

French Onion Chicken Noodle Casserole

This casserole takes the deep, sweet flavor of French onion soup and stirs it through egg noodles and chicken. Caramelized onions and Gruyere do the heavy lifting, so the sauce stays simple.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts, cubed: 600 g (1 1/4 lb)
• Egg noodles: 225 g (8 oz)
• Yellow onions, thinly sliced: 3 large (about 500 g)
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 30 g (1/4 cup)
• Beef stock: 600 ml (2 1/2 cups)
• Gruyere cheese, shredded: 150 g (1 1/2 cups)
• Fresh thyme leaves: 1 tsp
• Dijon mustard: 1 tsp
• Olive oil, fine sea salt, and black pepper: 1 tbsp oil, to taste

Instructions

Step 1: Heat the 1 tbsp olive oil in a wide skillet over medium-high and sear the 600 g (1 1/4 lb) chicken cubes for 5 minutes, until the outside turns white with a few golden edges. You’re not cooking them all the way through, just building some flavor.

Step 2: Lower the heat to medium, add the 45 g (3 tbsp) butter and the 500 g sliced onions, then cook for 18 minutes, stirring every few minutes, until they go deep golden and sweet. You’ll know they’re ready when the color is dark but not burnt.

Step 3: Stir in the 30 g (1/4 cup) flour, 1 tsp thyme, and 1 tsp Dijon, then pour in the 600 ml (2 1/2 cups) beef stock and let it come to a gentle bubble for 5 minutes. The sauce will thicken to a thin gravy you can coat the noodles with.

Step 4: While that simmers, cook the 225 g (8 oz) egg noodles in boiling salted water for 7 minutes, drain, and fold them into the onion sauce with the chicken. Scrape everything into a 23 cm (9 in) square baking dish and press the top level.

Step 5: Scatter the 150 g (1 1/2 cups) Gruyere over the surface and bake at 200C (400F) for 15 minutes, until the cheese melts and the top turns golden in patches. You can serve hot with a little extra thyme.

Coconut Curry Chicken Rice Casserole

This one uses coconut milk, ginger, and curry powder to make a golden, mildly sweet casserole with basmati rice and chicken. It’s the brightest version in the list, and leftovers are even better the next day.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cut into 3 cm pieces: 800 g (1 3/4 lb)
• Basmati rice, rinsed: 300 g (1 1/2 cups)
• Coconut milk: 400 ml (1 can)
• Chicken stock: 400 ml (1 2/3 cups)
• Red bell pepper, sliced, and yellow onion, chopped: 1 large pepper, 1 medium onion
• Ginger, grated, and garlic, minced: 2 tbsp, 3 cloves
• Curry powder: 2 tbsp
• Frozen peas: 120 g (3/4 cup)
• Lime juice and fine sea salt: 1 tbsp lime juice, to taste
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a heavy pot over medium-high, then brown the chicken in two batches for 4 minutes a batch, so the pieces get golden sides. You don’t need them cooked through.

Step 2: Lower the heat and add the sliced red bell pepper and chopped onion, cooking for 5 minutes until they soften. Stir in the 2 tbsp ginger, 3 cloves garlic, and 2 tbsp curry powder, and cook 1 minute until you smell the spices turn toasty.

Step 3: Pour in the 400 ml (1 can) coconut milk, 400 ml (1 2/3 cups) stock, and 1 tsp salt, then scrape up any browned bits from the bottom. Add the 300 g (1 1/2 cups) rinsed rice and the browned chicken, and bring the whole thing to a steady simmer.

Step 4: Cover the pot and bake at 190C (375F) for 30 minutes, until the rice has absorbed most of the liquid. Fold in the 120 g (3/4 cup) frozen peas and 1 tbsp lime juice, then let it sit covered for 5 minutes off the heat.

Step 5: Serve hot from the pot, spooning the golden rice and chicken into bowls with the sauce pooled around the edges. You can add more lime or a little chopped cilantro if that’s around.

Turkey Bacon Ranch Chicken Casserole

This version combines ranch-seasoned chicken, turkey bacon, and baby potatoes in one pan, then gets a melted cheese top. It’s the kind of casserole you bring out for a weeknight when people want comfort and a bit of smoke.

Ingredients (makes 8 servings)

• Boneless skinless chicken breasts, cubed: 1 kg (2 lb)
• Baby yellow potatoes, quartered: 800 g (1 3/4 lb)
• Smoked turkey bacon, chopped: 8 slices
• Ranch seasoning mix: 3 tbsp
• Sour cream: 240 ml (1 cup)
• Chicken stock: 240 ml (1 cup)
• Sharp cheddar, shredded: 200 g (2 cups)
• Green onions, sliced: 4
• Olive oil: 1 tbsp
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Heat the 1 tbsp olive oil in a large oven-safe skillet over medium heat, then cook the 8 slices chopped turkey bacon for 5 minutes until crisp at the edges. You’ll want to leave the browned bits in the pan, they carry the smoky taste.

Step 2: Push the bacon to one side and add the 1 kg (2 lb) chicken cubes to the hot pan. Sear for 6 minutes, turning once, until you see the outside take on color, then stir in the 800 g (1 3/4 lb) quartered potatoes and 240 ml (1 cup) stock.

Step 3: Whisk the 240 ml (1 cup) sour cream and 3 tbsp ranch seasoning with 1/2 tsp pepper in a small bowl, then pour it over the pan and stir until the potatoes and chicken are evenly coated. You want the sauce loose enough to reach every piece.

Step 4: Cover the skillet with foil and bake at 200C (400F) for 35 minutes, until the potatoes are tender when pierced with a knife. Remove the foil, scatter the 200 g (2 cups) cheddar and half the sliced green onions over the top, and bake uncovered for 10 minutes more.

Step 5: Let the casserole rest for 5 minutes, then you can serve it straight from the skillet with the remaining green onions scattered over each plate.

Mini Chicken Pot Pie Casserole Cups

These are individual casserole cups baked in a muffin tin, with a buttery biscuit base and a spoonful of creamy chicken filling. They’re the version for lunches, kids, or any time you want a casserole you can eat with one hand.

Ingredients (makes 12 cups)

• Cooked shredded chicken breast: 450 g (1 lb)
• Frozen mixed vegetables: 180 g (1 1/2 cups)
• Cream cheese, softened: 90 g (1/3 cup)
• Chicken stock: 180 ml (3/4 cup)
• All-purpose flour: 20 g (3 tbsp)
• Unsalted butter: 30 g (2 tbsp)
• Refrigerated biscuit dough: 1 can (8 large biscuits)
• Shredded cheddar: 100 g (1 cup)
• Dried thyme: 1 tsp
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Melt the 30 g (2 tbsp) butter in a saucepan over medium heat, then whisk in the 20 g (3 tbsp) flour and cook for 1 minute. Pour in the 180 ml (3/4 cup) stock and stir for 3 minutes until you have a thick sauce.

Step 2: Remove the sauce from the heat and stir in the 90 g (1/3 cup) cream cheese, 450 g (1 lb) shredded chicken, 180 g (1 1/2 cups) mixed vegetables, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. You want the filling to be scoopable and not runny.

Step 3: Press one biscuit round into the bottom and up the sides of each cup of a 12-cup muffin tin, stretching the dough with your fingers so it reaches the rim. Spoon the chicken mixture evenly into the 12 dough cups.

Step 4: Top each cup with the 100 g (1 cup) cheddar, dividing it equally, and bake at 190C (375F) for 18 to 20 minutes, until the biscuits are deep golden and the filling bubbles. You’ll see the cups pull away from the sides of the tin.

Step 5: Cool in the tin for 5 minutes, then run a thin knife around each cup and lift them out with a small spatula. Serve warm as a hand-held snack or with a spoon on the side.

Make Ahead Chicken Brown Rice Casserole

This one is built to go in the freezer before it’s baked, so you can pull a pan out on a busy night and still have a from-scratch casserole. Brown rice keeps its texture better than white rice after freezing.

Ingredients (makes 2 freezer pans, 4 servings each)

• Boneless skinless chicken breasts, cut into 2.5 cm pieces: 900 g (2 lb)
• Brown rice, rinsed: 400 g (2 cups)
• Mushrooms, carrots, and celery, sliced or diced: 250 g mushrooms, 180 g carrots, 2 stalks celery
• Onion, diced, and garlic, minced: 1 medium onion, 3 cloves
• Chicken stock: 720 ml (3 cups)
• Whole milk: 480 ml (2 cups)
• All-purpose flour: 45 g (1/3 cup)
• Unsalted butter: 45 g (3 tbsp)
• Sharp cheddar, shredded: 150 g (1 1/2 cups)
• Fine sea salt and black pepper: to taste

Instructions

Step 1: Heat the 45 g (3 tbsp) butter in a wide skillet over medium, then cook the onion and garlic for 4 minutes until they soften. Add the mushrooms, carrots, and celery, and cook 6 minutes more until the mushrooms release their liquid and start to brown.

Step 2: Stir in the 45 g (1/3 cup) flour and cook 1 minute, then pour in the 720 ml (3 cups) stock and 480 ml (2 cups) milk. Keep stirring for 5 minutes, and you’ll notice the sauce turn thick enough to coat the back of a spoon.

Step 3: Fold the raw 900 g (2 lb) chicken pieces, 400 g (2 cups) rinsed brown rice, 1 tsp salt, and 1/2 tsp pepper into the sauce. Divide the mixture evenly between two 20 cm (8 in) square foil pans, pressing the rice under the liquid so your casserole cooks evenly.

Step 4: Cover each pan tightly with a lid or two layers of foil, label them, and freeze for up to 3 months. To bake from frozen, uncover one pan and place it in a cold oven set to 180C (350F) for 75 minutes, then you can sprinkle it with 75 g (3/4 cup) cheddar and bake 15 minutes more.

Step 5: Serve hot from the pan, spooning the casserole into bowls once the rice is tender and the sauce is bubbling. You’ll want to let it stand a few minutes before eating so it holds together.

Across every version, the one step that matters most is cutting your chicken into even pieces, because uneven chunks finish tough while smaller ones dry out. Let the casserole sit for 5 minutes before you serve it so the sauce can settle.

Pick the one that matches your night, set the timer, and let the oven do the work.