I don’t know about you but I love making one-dish meals. They are easy and convenient, and all you need to go with it is a side salad, and maybe not even that because many one-dish meal casseroles have just a out everything you need for a meal—protein, vegetables, and dairy. Today I have pulled together several for you that would make a great meal any time, even for when you have company. You can assemble them early, refrigerate them and then take them out about a half hour before you plan to bake them. This really makes meal prep much less of a hassle on those days when you are pressed or just don’t want to stand over the stove.

Now, here’s the deal. If you have a favorite one-dish meal that you like to fix, don’t keep it a secret. Send it to me and I will gladly pass it along.

Make this a good week, and make something and share it. Speaking of that—any one of these would make a great take to a shut-in, a recuperating patient, or a friend. Trust me, it will make their day!

Easiest Chicken and Rice in the World

Take rice and cover the bottom of a pan (just enough to cover bottom of pan) right from box. Then chop about a one-fourth cup of onion over rice. Place chicken pieces---(breasts, legs or whatever you want to use over onion. Put a couple onion rings over top of chicken. Next, heat up one to two cans of cream of chicken or cream of mushroom or golden mushroom soup with cans of water then cover chicken. Make sure all is covered with soup good as it makes sauce for rice. Sprinkle a little pepper over top. Bake for about 45 minutes to an hour depending on what type chicken you used. Bake at about 350° to 375°.

Creamy Swiss Chicken Bake

4 to 6 boneless/skinless chicken breasts

6 to 8 slices of Swiss or Mozzarella cheese

1/2 cup mayonnaise

1/2 cup sour cream

1 cup fresh grated parmesan cheese, divided into 1/2 cups

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

Preheat oven to 375°. Grease 9x13 pan. Trim fat off of the chicken and pat dry. Place chicken in pan and add sliced cheese on top of chicken. In a bowl mix together the mayonnaise, sour cream, one-half cup of parmesan, salt, pepper, garlic and onion powder. Spread mixture evenly over the top of the chicken and cheese slices. Sprinkle remaining parmesan cheese over the mixture. Bake uncovered for one hour where there will be a brown crust over the top. Let dish rest for five to 10 minutes. Pour the Cheesy sauce in the pan over the chicken and/or side dish

Easy Chicken Pot Pie

2 to 3 chicken breast, cooked and diced

Bag of mixed vegetables

1 can of cream of chicken soup

1/2 cup chicken broth

Season to your liking

2 (Pillsbury) pie crusts

Mix first four ingredients and pour into the pie crust, cover with top crust bake 350° for 20 to 30 minutes.

5-Ingredient Ground Beef Casserole

1 & 1/2 to 2 lbs. ground beef

1 can cream of mushroom soup

1 can cream of cheddar cheese soup

3 cups cubed frozen potatoes

1 cup shredded cheddar cheese (divided)

Salt and pepper to taste

Preheat oven to 350°. Cook the ground beef, drain the grease, and add to a large mixing bowl. Add the can of cream of mushroom and cream of cheddar cheese soup to the bowl. Add the frozen cubed potatoes to the bowl. Add 1/2 cup of the shredded cheddar cheese to the bowl. Add a pinch of salt and pepper and mix everything together. Pour into a greased 9x13 casserole dish and sprinkle the remainder of the shredded cheddar cheese on top. Cover with tin foil. Bake for 30 minutes and carefully remove tin foil. Bake for 30 more minutes.

French Onion Chicken Bubble Up

2 cups cooked chopped chicken

1 can cream of chicken soup

8 oz. refrigerated French onion dip

1 cup shredded cheddar cheese

1 can refrigerated Grands biscuits

1/4 cup French fried onions

Preheat oven to 350°. Lightly spray a 9x13 pan with cooking spray. Set aside. Combine chicken, soup, dip, and cheese. Cut each biscuit into four pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Top with French fried onions. Bake for 30 to 45 minutes, until bubbly and biscuits are golden brown.

French Onion Beef Casserole

2 lbs. beef hamburger

1 bag Egg noodles

2 cans cream of mushroom soup

1 (15oz) French onion dip

1 cup French fried onions

Heat oven 350°. Cook egg noodles; drain. Cook beef and drain. Add soups and dip to skillet with beef, stir to combine. Gently fold into egg noodles and pour into a dish. Sprinkle fried onions. Bake 20 minutes!

Meatball Casserole

1 (16 oz.) pkg. Barilla uncooked rotini pasta

1 (25 oz.) jar marinara sauce

3 cups water

1 (14 oz.) pkg. fully-cooked miniature meatballs (if using frozen meatballs, make sure that they are completely thawed before using)

2 cups Kraft shredded mozzarella (or Italian blend) cheese

Preheat oven to 425°. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes. Uncover and stir. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).