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I’ve worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter!
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Yasmin Fahr
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If you’re looking for a cozy, no-fuss dinner that checks all the right boxes, this chicken broccoli rice casserole is it. It’s creamy, comforting, and packed with tender chicken, fluffy rice, and just enough broccoli to make everyone feel good about what’s on their plate.
This is one of those dependable casseroles you can turn to on busy weeknights for simple ingredients, easy prep, and comforting flavor that the whole family actually wants to eat.
Casseroles are what my entire childhood were made of except for when my mom made tuna casserole. I think she only did it once or twice and I’m pretty sure my soul died in the process. OK not to be dramatic but truly I was that picky of a kid that I hated it with all of my heart and soul.
Nowadays, I see the comfort and the ease of throwing everything into a casserole and this chicken, broccoli and rice casserole is exactly what your family is craving for dinner this week.
Family-Friendly: Creamy, cheesy flavors everyone loves
One-Dish Dinner: Protein, veggies, and carbs all in one pan
Pantry-Friendly: Uses simple, easy-to-find ingredients
Great for Leftovers: Reheats really well
Perfect for Busy Nights: Comfort food without extra work
This chicken rice casserole with broccoli comes together with simple, everyday ingredients you likely already have on hand. Nothing fancy, just classic comfort food staples that work really well together.
Yes! In fact, I recommend it to make this easy casserole recipe even easier!
I prefer fresh broccoli florets in this recipe but you can use frozen if you need to. The texture will just be mushier.
Don’t let the cozy, from-scratch flavor fool you! This casserole is easy to make and comes together in just a few simple steps. Here’s how to get it in the oven and on the table fast.
I like to keep it really light and fresh with side dishes when we eat this casserole. A simple green salad is always a great option or our tasty tomato cucumber salad. A side of roasted carrots or sauteed snap peas is also a great idea. And fresh fruit salad is always a winner at our house!
This easy chicken broccoli rice casserole is perfect for prepping in advance. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready, let it sit on the counter for about 20–30 minutes, then bake as directed. It’s a lifesaver on busy days when dinner needs to happen with minimal effort.
Yes, you can freeze this one! Assemble the casserole in a freezer-safe dish, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before baking. If baking from frozen, cover with foil and add extra bake time, removing the foil near the end so the top can get nice and bubbly.
Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days.
Baked leftovers reheat beautifully. Warm individual portions in the microwave or reheat the whole dish in the oven, covered, until heated through. The flavors only get better, making this one of those meals you’ll actually look forward to eating again.
This chicken broccoli rice casserole is the kind of recipe that earns a permanent spot in your dinner rotation. It reheats so well, makes great leftovers, and can even be prepped ahead when life gets hectic. Whether you’re serving it fresh from the oven or enjoying it the next day, it’s warm, filling, comforting and exactly what a good casserole should be.
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Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.
Heat olive oil in a large pot over medium. Add the rice and cook, stirring for 1 minute.
1 Tablespoon Olive Oil, 1 ¼ Cups White Long Grain Rice
Add the chicken broth and seasonings and bring to a boil, then reduce heat to a simmer. Cover with a lid and cook for 6 minutes.
2 ½ Cup Chicken Broth, 1 teaspoon Italian Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Salt
Add the broccoli and stir once, replace the cover, cooking for another 9 minutes, making sure all liquid is gone. Keep the pot covered and remove from heat.
3 Cups Fresh Broccoli Florets
Prepare remaining ingredients. Add the cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese. Stir to combine.
2 Cups Chicken Breasts, 1 Can Cream of Chicken Soup, ½ Cup Milk, ½ Cup Sour Cream, 2 Cups Cheddar Cheese
Transfer to a 9 x 13-inch pan and top with remaining cheese.
2 Cups Cheddar Cheese
Cover and bake for 15 minutes.
Melt the butter and stir in the crackers.
2 Tablespoons Unsalted Butter, 1 Cup Ritz Crackers
Sprinkle on the pan and cook another 10 minutes.
Serve with extra veggies.
Serving: 1.5cups, Calories: 398kcal, Carbohydrates: 23g, Protein: 21g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 1150mg, Potassium: 662mg, Fiber: 2g, Sugar: 6g, Vitamin A: 992IU, Vitamin C: 35mg, Calcium: 312mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil
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Garlic Butter Skillet Pork Bites & Green Beans is the kind of quick, flavorful dinner that makes you feel like a weeknight hero. Made with juicy, pan-seared pork bites and vibrant green beans tossed in a lemon garlic butter sauce, this one-skillet recipe is easy to throw together and is ready in under 30 minutes!
Green beans were a staple in my house growing up, but with five kids and a mom from a farm in Idaho who was taught to save and preserve everything, our green beans were 99% canned by mom. They were tender and so flavorful, but that meant fresh green beans took me a little time to warm up to with all of that crunchy texture!
As an adult, I’ve discovered that the secret to really good green beans is in the prep work. Blanching them in hot water until they’re vibrant green, tossing them straight into an ice bath to stop the cooking, and finally sautéing in a cast iron skillet for depth of flavor has been life-altering.
We love searing pork bites until the edges are crispy and caramelized. It takes the flavor up a notch – but that’s not even the best part. This healthy 30 minute meal finishes with a lemon garlic butter sauce that has us eating straight from the pan. And those green beans? They’ve never been this exciting.
This dish is perfect served with Creamy Mashed Potatoes, The Softest Homemade Dinner Rolls, or a crisp, fresh Salad de Maison to round it all out.
Simple, pantry-friendly ingredients come together for a flavorful, low-carb dinner that cooks in one cast iron skillet.
Simple ingredients, simple steps, big flavor – just how weeknight dinners should be.
Got leftovers? You’re set for an easy lunch.
Store in an airtight container in the fridge for up to 3 days.
Freeze cooked pork and green beans for up to 2 months. We use our FoodSaver to keep things fresh.
Reheat in a skillet over medium heat with a splash of broth to keep the pork tender.
You could, but blanching locks in color and crunch. If you’re pressed for time, you can skip the ice bath and go straight to sautéing – just expect a slightly softer texture.
Yes! Bone‑in chops are flavorful and help retain moisture. If you’re using them, just add a few minutes to the sear time and monitor internal temp carefully.
Absolutely. A little lemon brightens the sauce without making it sour. If citrus is a no-go, you can use a small splash of chicken broth alone and still get great flavor.
Ready in just 30 minutes or less this easy, deliciously low carb and healthy pork recipe is the best new addition to our quick and easy recipe index!
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In a pie plate, sprinkle pork with seasoning and toss to coat well.
1 ½ lbs Pork Chops, 1 ½ Tablespoons BBQ Rub
Heat 2 teaspoons of oil in a cast iron skillet over medium-high heat until hot.
2 Tablespoons Olive Oil
Brown the pork bites in batches for 2-3 minutes on each side until edges are crispy and browned, drizzling more oil as needed. Remove from the pan and set aside.
Reduce heat to medium. Add butter and cook until melted.
¼ Cup Butter
Add the garlic, cooking until fragrant, about 30 seconds.
4 Cloves Garlic
Scrape up any browned bits from the pan as you pour in the lemon juice and zest and broth.
½ Lemon, ¼ Cup Chicken Broth
Carefully add the green beans into the pan and toss in the lemon butter sauce to coat well. Cook for 3-4 minutes, turning often.
1 lb Green Beans
Push cooked green beans on the side and return the pork into the pan. Toss the pork bites through the sauce to evenly coat.
Add a sprinkle fresh parsley and red chili pepper flakes. Serve immediately!
1 Dash Red Pepper Flakes, Fresh Parsley
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Carrian Cheney
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I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
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Rachel Perlmutter
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This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.
It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.
This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:
This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole:
read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!
We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want.
Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.
Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste.
Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy.
My Secret for Quick Chicken Dinners
This is such a quick and easy dinner, and I’ll tell you a secret: I didn’t even cook the chicken. I used the chicken I had leftover in my freezer.
I cook up my own Tender Slow Cooker Whole Chicken, let everything cool, shred it and then use a Food Saver so I can store it in the freezer. It’s the only way to keep it super fresh so I can pull out cooked meat at any time.
Just watch for a sale on whole chickens at the grocery store and grab a few. It’s seriously such a time saver!
Our absolute favorite ranch is the Hidden Valley Simply Ranch Chili Lime flavor. We love the extra flavor the ranch adds, but any type of ranch works just fine.
In place of the heavy cream, you can use any milk, cream, or half and half (or a combination of them). Heavy cream will make a thicker, more flavorful sauce, but we use milk all the time to be a little healthier.
Whisk everything while you season with salt and pepper and the mixture should start to come to a boil. Turn it down as we don’t want to scorch it and let it simmer until it’s to a desired thickness.
Of course! Any short, sturdy pasta will work. I don’t recommend using a long, thin pasta for this chicken ranch casserole since it won’t hold up to the thick cream sauce or the shredded chicken. But something like penne or farfalle pasta will work instead of pasta shells.
If you can’t find ranch dressing where you live or you’ve run out, you can make your own homemade ranch dressing instead. But besides making your own dressing, I’m not aware of a ranch substitute you can use in this cheesy chicken casserole. The ranch is a key ingredient!
This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes!
This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.
Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.
Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.
This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.
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Preheat the oven to 350 degrees F.
Heat a small pot over medium heat. Add the butter and whisk in the garlic. Cook for about 30 seconds, or until fragrant and whisk in the flour. Continue whisking the mixture for 30-60 seconds to cook out the flour.
2 Tablespoons Butter, 1 Clove Garlic, 2 Tablespoons Flour
While continuing to whisk, pour in the heavy cream.
1 Cup Heavy Cream
Add the ranch and season with salt, about 1/2 teaspoon, or to taste.
¼ Cup Chipotle Lime Ranch, Salt and Pepper
Cook until the sauce begins to simmer and thicken, about 2-5 minutes. If it’s not simmering and thickening just turn up the heat a little until it does. Do not boil or scorch.
Meanwhile, cook the pasta according to package directions.
8 Ounces Small Shells Pasta
Remove sauce from the heat.
Drain the pasta.
Mix the two cheeses together.
1 Cup Mozzarella, 1 Cup Cheddar Cheese
In a casserole dish or 9×13″ pan, rub the butter and clove of garlic everywhere. Add half the pasta and top with half of the chicken. Sprinkle with a little salt and pepper.
Salt and Pepper, 2 Cups Chicken, 1 Tablespoon Butter, 1 Clove Garlic
Pour half of the sauce over the top and sprinkle with half of the cheeses.
Repeat with the last half of the ingredients and top with bacon at the end.
3 Sliced Bacon
Bake for 20 minutes or until hot and the cheeses are melted.
Remove from the oven, sprinkle with parsley and serve!
Parsley
Serving: 1g, Calories: 504kcal, Carbohydrates: 19g, Protein: 25g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 474mg, Fiber: 1g, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil
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This Instant Pot Ground Beef Burrito Bowl is the ultimate weeknight dinner—quick, flavorful, and packed with protein! Tender ground beef is seasoned with bold spices, then cooked to perfection with rice and black beans all in just 10 minutes!
Top it off with fresh toppings like shredded cheese, sour cream, and avocado for a meal that’s satisfying, customizable, and ready in no time. It’s a regular on our dinner menu for busy nights when you want a delicious, one-pot dinner!
Family dinner ideas that are quick and easy are something that I am always on the hunt for! The flavor of this is fantastic but my very favorite part, aside from the fact that you can add in or substitute anything you want, it’s done in 10 minutes! Do you hear that?! DINNER IN TEN MINUTES!
Life is so busy especially with three kids who are all in completely different stages of life. We are constantly on the go. We need meals that are healthy, quick, and kid friendly. Some of our favorites are 20 Minute Cheesy Pesto Pasta, 20 Minute Cherry Tomato Basil Angel Hair Pasta, 15 Minute Chicken Stir Fry, 15 Minute Pesto Pasta, and 15 Minute Beef Stir Fry.
These Instant Pot Quick and Easy Ground Beef Burrito Bowls are being added to that list. They are so flavorful and my kids love them! They can put whatever toppings they want on their own bowl. It not only allows them to be creative in the kitchen, but they are also more likely to eat something they have helped cook.
I always like to include a quick list of ingredients so our readers can get a glimpse of everything they will need ahead of time. For all the details and measurements needed, keep scrolling down to the recipe card at the end of the post.
Now, I know that no one wants to think about getting meat out to defrost, but it really is best to use thawed meat. And just in case you don’t, I tried partially thawed ground beef and it totally worked. NOT frozen, but frozen in the center. Hope my efforts to test help a stressed out mom. If it does, please send gift cards for hot french fries to, Carrian… oh just kidding, fresh baked bread will do as well. 😉
We have been dialing up our instant pot game and creating more recipes for you all, and for us too. I mean, we create recipes for ourselves, but we always have you all in mind too! You can find all of our Instant Pot Recipes here. We have everything from BBQ ribs to peanut butter cup cheesecake.
If you are new to the instant pot or you want a concise list of the cook times for all your basic foods, check out our Instant Pot Cheat Sheet!
When the instant pot has done its thing, you will want to do a quick pressure release. When the pressure has gone down, you can open the lid and give the rice a good fluff. Add the cheese to the top and put the lid back on for a minute or two until the cheese has melted.
We have had a lot of questions about what instant pot is the best. We still love our 6 Qt 9 Function Instant Pot. It is the perfect size for our family of 5. If you’re feeding more people, you might want to look into the 8qt size. If you’re cooking for one or two people, then the 3qt will be just fine.
Like most instant pot recipes that include meat, we start by cooking the meat first. Put your instant pot in “saute” mode and brown your ground beef. We don’t know how we ever lived before getting our ground beef meat chopper (see link below). It is so awesome!
After you have browned the ground beef, you can add the taco seasoning and diced onions with some olive oil and sauté them until the onions start to soften and the ground beef is cooked. Then add some olive oil and the uncooked rice. We have found that sauteing the rice for a minute or two gives it such a great flavor.
Add the last four ingredients (black beans, canned tomatoes, corn and beef broth) and give everything a good stir with a wooden spoon. You can totally swap these four ingredients for other things you love…pinto beans instead of black perhaps! Put the lid on your instant pot, lock it and set it to “manual” high pressure for 7 minutes.
read more: Looking for ground beef dinner ideas? Try our Cheesy Ground Beef Casserole, too!
Then you can dish up bowls for everyone and let everyone put the toppings on that they want. It’s like choose your own burrito bowl adventure! We like to sort of make a burrito bowl bar with all the toppings out so everyone can personalize their bowl. The kids go crazy for this! Here are some of our favorite toppings:
You can clean an instant pot same the way you would any other nice pan. We like to clean it by hand in the sink rather than putting it in the dishwasher. We share all our tips for cleaning an instant pot in our post for Instant Pot Turkey Chili.
If you get a burn error on your instant pot, you’re fired! Haha! Just kidding, it can totally happen. Head over to our post for our Award Winning Healthy Turkey Instant Pot Chili where we go into details about what can cause the burn error, how to avoid it, and how to fix it.
Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. We don’t usually end up with many leftovers of this recipe, but I tend to reheat individual servings in the microwave. They make a great lunch the next day!
You are going to love this fast and easy family dinner! Dinner on the table in 10 minutes?! Are you out of your mind?! Instant Pot Quick and Easy Ground Beef Burrito Bowls should be next on your dinner menu!
We recommend topping it with some of our Restaurant Style Salsa too!
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Press the Sauté button on the Instant Pot.
Once hot, add ground beef to the pot, using a ground beef chopper to break up the meat.
1 Pound Ground Beef
Add 2 tablespoons of olive oil and the onions and taco seasoning and cook until onions start to soften.
3 Tablespoons Olive Oil, ½ Onion, 2 Tablespoons Taco Seasoning
Add an additional tablespoon of olive oil and uncooked rice and toast uncooked rice for a minute.
3 Tablespoons Olive Oil, 1 Cup Rice
Stir in black beans, canned tomatoes, corn, and broth.
15 oz Black Beans, 14.5 oz Tomatoes, 1 Cup Corn, 2 ¼ Cups Beef Broth
Lock the Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
Use Quick Pressure Release, and once pressure drops, open Instant Pot and fluff the rice.
Sprinkle with the cheese, recover and let set for 1-2 minutes to melt cheese.
1 Cup Colby Jack Cheese
Garnish with fresh tomatoes, sour cream etc.
Cheese, Tomatoes, Avocado, Sour Cream, Jalapeno
Refrigerate left overs for up to 5 days.
Serving: 1cup, Calories: 601kcal, Carbohydrates: 52g, Protein: 30g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 731mg, Potassium: 836mg, Fiber: 9g, Sugar: 4g, Vitamin A: 1149IU, Vitamin C: 12mg, Calcium: 218mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!
If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.
Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.
The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!
I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.
In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!
The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:
This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:
The most common source of gluten in teriyaki sauce is the soy sauce. Most soy sauces, unless labeled gluten-free, contain wheat as well as soybeans, salt and water.
If you want to make your dish healthier, you can serve this easy teriyaki chicken with brown rice, quinoa, cauliflower rice, or in a lettuce wrap.
Yes, you can! Make the sauce the same as the directions state, then place the chicken in the slow cooker, salt and pepper it, and then pour the sauce over it. Cook on low for 3-4 hours, or high for 2.
Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.
Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.
Tips for Making the Best Teriyaki Chicken
Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.
This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.
To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.
Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!
This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.
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Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.
1 Cup Water, ⅓ Cup Soy Sauce, ½ Cup Brown Sugar, 1 Clove Garlic, 1 Tablespoon Honey, ½ teaspoon Ground Ginger
Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.
2 Tablespoons Water, 2 Tablespoons Cornstarch
Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.
Heat a grill or grill pan over medium high heat.
Sprinkle each side of the chicken with salt and pepper.
8 Boneless Skinless Chicken Thighs, Salt and Pepper
Place the chicken on the grill and cook for 3 to 4 minutes per side, or until cooked through.
Allow to rest on a plate for 2 minutes, then cut into slices.
Serve over rice with sauce.
Sesame Seeds and Green Onions
Store in the refrigerator for 3-4 days.
Serving: 1thigh, Calories: 209kcal, Carbohydrates: 18g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 646mg, Potassium: 320mg, Fiber: 1g, Sugar: 16g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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Kitchen Nostalgia
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*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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Kitchen Nostalgia
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Kitchen Nostalgia
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It’s probably sitting in your fridge right now.
READ MORE…
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Rachel Perlmutter
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Whisk 2 (10.5-ounce) cans condensed cream of mushroom soup, 2 cups low-sodium chicken broth, 1 1/4 cups long-grain white rice, 1 diced small yellow onion, 1 tablespoon Dijon mustard, 1 teaspoon Bell’s seasoning, 1 teaspoon coarsely chopped fresh thyme leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon of the black pepper together in the baking dish until combined.
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Janette Zepeda
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I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
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Kelli Foster
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I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
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Rachel Perlmutter
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I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
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Kelli Foster
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After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
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Christine Gallary
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This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.
A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.
There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.
This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:
Scroll to the end of the post to the recipe card to see all the measurements and details.
This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:
The full list of instructions can be found in the recipe card at the end of the post.
Carrian’s Tips:
Noodles & leftovers: Lasagna noodles soak up broth the longer they sit, so I always wait until the last 15 minutes to add them. If you’re planning to freeze the soup or make a big batch for later, keep the noodles separate and add them fresh when reheating for best texture.
All-day simmer: This soup is perfect for making in the morning and letting it bubble away on low heat. By dinnertime, the flavors are deep and rich, and your whole house will smell like an Italian kitchen.
Herb swaps: Fresh herbs are amazing, but not required. I love using Gourmet Garden tubes for convenience, or you can substitute dried herbs—just remember to use half the amount since dried are more concentrated.
Parmesan rind magic: Never throw away parmesan cheese rinds! Adding one to your soup while it simmers infuses the broth with a salty, nutty richness that you can’t get any other way. Just fish it out before serving. It’s a simple trick that elevates soups, sauces, and even stews.
Cheese pull & bread dunk: The melted, broiled cheese on top is the showstopper. Gooey, golden, and comforting. And while it might seem optional, dipping warm, crusty garlic bread into the soup makes the whole meal next-level cozy.
You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).
For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.
This lasagna soup works perfectly in both the crock pot and Instant Pot.
For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.
For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.
I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!
Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.
If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.
To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.
This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!
Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.
Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!
Prevent your screen from going dark
In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
1 Tablespoon Olive Oil
Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
4 Cloves Garlic, 1 Red Onion
Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.
1 Bell Pepper, ½ teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 ½ teaspoon Fresh Basil, ½ teaspoon Salt, ¼ teaspoon Pepper
Stir to combine and let cook for one minute.
Add the ground beef and cook until browned and no longer raw. Drain off any grease.
1 Pound Ground Beef
I’ve decided it’s easiest to add the ricotta in at this point as it will melt into the meat, but you’ll notice I add it in the next step in the video. Either will work.
½ Cup Ricotta
Add the beef broth, marinara, diced tomatoes and parmesan rind.
32 Ounces Beef Broth, 14 Ounces Fire Roasted Diced Tomatoes, 32 Ounces Marinara Sauce, 1″ Parmesan Rind
Let simmer all day for maximum flavor or at least 30 minutes.
The last 15 minutes add the broken lasagna noodles and cook until tender.
2 Cups Lasagna Noodles
Remove parmesan rind.
Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.
1 Cup Mozzarella Cheese
Heat the broiler to high heat and place the soup in the oven.
Garlic Bread
Serving: 1g, Calories: 675kcal, Carbohydrates: 75g, Protein: 34g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 1767mg, Potassium: 1030mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1819IU, Vitamin C: 40mg, Calcium: 230mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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Add more olive oil to the skillet if it looks dry. Add the onion, peppers, and a pinch of salt. Cook, scraping up any browned bits from the bottom of the pan, until the onions begin to soften, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, until just toasted, about 1 minute. Stir in the wine, chicken broth, and vinegar. Nestle the pork chops back into the skillet and pour over any collected juices from the plate. Simmer until the sauce is thickened and the chops are cooked through, about 6 minutes, flipping the chops halfway. Transfer to a cutting board and let rest for 10 minutes.
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Andrea Rivera Wawrzyn
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