Whenever I Don’t Know What to Make for Dinner, I Make One of These 6 EASY Casseroles!

Hi cooking friends! Today I’m sharing 6 easy dump and go casseroles for busy fall nights. Simple, cozy family dinners with very little prep. Thank you so much for watching and for all your support 🌼 DUMP & GO CROCKPOT DINNERS 🔥 https://youtu.be/TyPz4jZzMas CROCKPOT SOUPS 🔥 https://youtu.be/VPrNVLNHPMI MY COOKBOOKS :) https://www.juliapachecorecipes.com/ 📍JUMP TO A SPECIFIC RECIPE 00:00 Easy Dump & Go Casseroles 00:29 Creamy Chicken and Rice Casserole 02:45 Greek Chicken Orzo Casserole 04:17 Doritos Beefy Casserole 06:06 Sour Cream Noodle Bake 08:30 Chicken and Wild Rice Casserole 11:11 Chicken Stuffing Zucchini Casserole THE RECIPES ↓ Doritos Beefy Casserole https://www.juliapacheco.com/taco-dorito-casserole/ Sour Cream Noodle Bake https://www.juliapacheco.com/sour-cream-noodle-bake/ Chicken and Wild Rice Casserole https://www.juliapacheco.com/chicken-and-wild-rice-casserole/ Chicken Stuffing Zucchini Casserole https://www.juliapacheco.com/zucchini-stuffing-chicken-casserole/ CREAMY CHICKEN AND RICE CASSEROLE (recipe shown at 00:29) 2 cups cooked, shredded chicken 1 (10 oz) can cream of chicken soup 1 cup sour cream 3 cups low-sodium chicken broth 2 boxes chicken Rice-A-Roni, including seasoning packets ½ teaspoon garlic powder ½ teaspoon onion powder Salt and pepper, to taste ½ cup shredded cheddar cheese TOPPING 1 cup shredded cheddar cheese 3 tablespoons butter, melted ⅓ cup panko breadcrumbs 1. Preheat the oven. Preheat to 375°F. Lightly grease a 9×13-inch baking dish. 2. Mix the casserole. Add the shredded chicken, cream of chicken soup, sour cream, chicken broth, both boxes of uncooked Rice-A-Roni (including the rice, vermicelli, and seasoning packets), garlic powder, onion powder, salt, pepper, and ½ cup cheddar cheese to the baking dish. Stir until well combined. 3. Cover and bake. Cover tightly with aluminum foil and bake for 45 minutes. 4. Prepare the topping. In a small bowl, mix the melted butter and panko breadcrumbs. 5. Add the cheese and breadcrumbs. Remove the foil and sprinkle the remaining 1 cup of cheddar cheese over the casserole. Evenly sprinkle the buttered breadcrumbs on top. 6. Finish baking. Bake uncovered for another 10 minutes, until the cheese is melted and the topping is golden brown. Check that the rice is tender. If it is still firm, cover and bake for another 10–15 minutes, adding a little broth if needed. 7. Rest and serve. Let the casserole rest for 5–10 minutes before serving to allow the sauce to thicken. TIP - The rice cooks directly in the casserole, so baking time may vary. Make sure the rice is fully tender before serving. GREEK CHICKEN AND ORZO CASSEROLE (recipe shown at 02:45) 1½ lbs boneless, skinless chicken breasts, cut into bite-sized cubes 1½ cups uncooked orzo pasta 1 (14 oz) can Italian-style diced tomatoes with basil, garlic, and oregano, undrained 2 cups low-sodium chicken broth 3 cups fresh spinach, roughly chopped 1 cup crumbled feta cheese, divided 1 lemon, thinly sliced 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon red pepper flakes (optional) 1. Preheat the oven. Set the oven to 375°F. Lightly grease a 9×13-inch baking dish. 2. Season the chicken. In a large bowl, toss the cubed chicken with olive oil, garlic, oregano, salt, pepper, and optional red pepper flakes. 3. Combine the casserole. Add the uncooked orzo, undrained diced tomatoes, chicken broth, and chopped spinach to the baking dish. Stir to combine. Add the seasoned chicken and mix everything together, making sure the orzo is mostly submerged in liquid. 4. Add the lemon. Arrange the lemon slices over the top. For a milder lemon flavor, use half the lemon during baking and squeeze the remaining half over the casserole before serving. 5. Cover and bake. Cover tightly with aluminum foil and bake for 30 minutes. 6. Check and finish baking. Remove the foil, stir gently, and check the orzo for tenderness and the chicken for doneness. If needed, cover again and bake for another 5–15 minutes. The chicken must reach an internal temperature of 165°F. 7. Add the feta. Sprinkle the feta cheese over the casserole. Return to the oven uncovered for 3–5 minutes, until the feta is warmed through. 8. Rest and serve. Let stand for 5 minutes before serving. Finish with a squeeze of fresh lemon juice and a drizzle of olive oil, if desired. JOIN MY RECIPE NEWSLETTER :) https://juliapacheco.kit.com/a57951092c SUBSCRIBE for a casserole 🌼