Back-to-school season always changes the rhythm of my kitchen. Suddenly, afternoons are packed with homework, practices, pickups, forgotten water bottles, permission slips, and someone asking what is for dinner before I have even put away the groceries. This is exactly when I start leaning heavily on casseroles. I can get dinner assembled while the house is still relatively calm, slide it into the oven later, and have something warm and filling ready without standing over the stove all evening.
Chicken casseroles are especially useful because I can take them in so many directions without making dinner feel repetitive. Some nights I want creamy chicken and rice that everyone recognizes immediately. Other nights I can turn the same basic idea into enchiladas, chicken Parmesan, a biscuit-topped pot pie, or a cheesy broccoli bake. Rotisserie chicken, frozen vegetables, leftover rice, refrigerated biscuits, tortillas, and jarred sauces can all make these dinners even more practical. These are the 25 chicken casseroles I would keep close during the school year when dinner needs to be comforting, family-friendly, and realistic for a busy weeknight.
1. Classic Chicken and Rice Casserole
Chicken and rice casserole is one of those dinners I come back to whenever I do not have the energy to be creative. It is simple, filling, and familiar enough that I rarely have to convince anyone at the table to try it. I like a version with tender chicken, long-grain rice, onion, garlic, chicken broth, and a creamy sauce baked together until the rice has soaked up all those savory flavors. A little cheddar over the top makes it especially cozy without turning the entire dish into a cheese casserole.
The biggest reason I love this one during back-to-school season is that the rice makes the casserole feel like a complete dinner instead of something that still needs three side dishes. I might put sliced cucumbers, green beans, or fruit on the table, but that is about it. It is also a good casserole to divide between two smaller baking dishes. I can bake one tonight and save the second for another hectic evening, which feels like giving my future self a very useful little gift.
2. Cheesy Chicken and Broccoli Casserole
Chicken and broccoli casserole has earned its place in the family-dinner rotation for a reason. The combination of chicken, broccoli, rice, creamy sauce, cheddar, and a crisp buttery topping gives me vegetables, protein, and something substantial all in one pan. Current versions often use fresh or frozen broccoli and can be made even faster with already-cooked chicken. I particularly like leaving the broccoli in fairly generous pieces so it does not disappear completely into the sauce.
This is also one of my favorite ways to make broccoli more appealing on nights when plain steamed broccoli would probably sit untouched. Once those florets are tucked between creamy rice and chicken and covered with a little melted cheddar, they become part of the comfort food rather than the obligatory vegetable sitting beside it. For especially busy weeks, I assemble most of the casserole ahead and refrigerate it, then add the crunchy topping just before baking so it stays crisp.
3. Chicken Noodle Casserole
Chicken noodle casserole gives me all the comforting familiarity of chicken noodle soup but in a much more substantial school-night dinner. I use short egg noodles because they hold creamy sauce beautifully and are easy for kids to eat. Add shredded chicken, peas, carrots, celery, onion, and a mild creamy sauce, then finish everything with breadcrumbs or crushed buttery crackers. It comes out of the oven bubbly around the edges with that golden topping I always end up stealing little pieces from.
This is a particularly smart casserole when I have half a rotisserie chicken waiting in the refrigerator. I can shred the meat while the noodles cook, stir in frozen peas and carrots, and have the whole pan assembled surprisingly quickly. The flavors are gentle enough for younger kids but do not taste like children’s food to the adults. Leftovers reheat nicely too, so I will happily pack a small portion for lunch the following day rather than starting from scratch again.
4. Chicken Enchilada Casserole
There are nights when I want enchiladas but absolutely do not want to fill and roll individual tortillas. Chicken enchilada casserole solves that problem by layering tortillas with shredded chicken, enchilada sauce, cheese, beans, and whatever other simple additions I have on hand. The tortillas soften between the layers and turn the whole thing into something almost lasagna-like, while the top gets wonderfully bubbly and browned.
I keep this one fairly mild for a family dinner and put the stronger flavors on the table separately. Adults can add jalapeños, hot sauce, cilantro, salsa, or pickled onions while kids can keep their portions simple. Corn, black beans, or diced bell peppers stretch the casserole further without requiring much more chicken. It is also an excellent leftover meal because the layers hold together even better after the casserole has rested overnight.
5. Chicken Pot Pie Biscuit Casserole
Traditional chicken pot pie is wonderful, but homemade pastry is not what I am usually interested in tackling at 5:30 on a Tuesday. A biscuit-topped chicken pot pie casserole gives me the same cozy feeling with far less work. I make a creamy filling with chicken, carrots, peas, celery, and onion, then arrange refrigerated or homemade drop biscuits over the top before baking everything until the filling bubbles and the biscuits become golden.
The important thing for me is keeping plenty of vegetables in the filling so the casserole feels like dinner rather than chicken swimming in gravy. Frozen mixed vegetables are completely acceptable here and honestly one of my favorite school-night shortcuts. I can prepare the chicken filling earlier in the day, refrigerate it, and add the biscuits shortly before baking. The smell alone makes the house feel calmer after a long afternoon.
6. Chicken Parmesan Pasta Casserole
Chicken Parmesan pasta casserole is what I make when the family wants pasta and I want something I can assemble without juggling several pans at dinner time. Short pasta gets tossed with marinara and pieces of cooked chicken, then layered with mozzarella and Parmesan before baking. A scattering of seasoned breadcrumbs over the cheese gives the top some of the crispness I associate with traditional chicken Parmesan.
I especially like this casserole for Friday nights when everyone wants something fun but ordering takeout again does not sound appealing. Using good jarred marinara keeps the preparation realistic, and leftover breaded chicken or frozen cooked chicken strips can make it even faster. I serve it with a green salad and garlic bread if we are extra hungry. It feels like a weekend meal while still being manageable after a full school week.
7. Creamy Chicken Spinach Pasta Bake
A creamy chicken pasta bake is already comforting, but spinach gives it enough freshness that I do not feel as if I am serving a giant dish of beige food. I combine pasta, cooked chicken, chopped spinach, garlic, and a creamy Parmesan-style sauce, then add mozzarella on top. The spinach wilts right into the pasta, so even a fairly generous amount does not overwhelm the dish.
I have learned to keep the sauce slightly looser than seems necessary before the casserole goes into the oven because the pasta continues absorbing moisture as it bakes. That little trick makes a big difference when I want leftovers that are still creamy the next day. Frozen spinach works too; I simply thaw it and squeeze out as much water as possible. This is one of those dinners that tastes a little more grown-up while remaining mild enough for the whole family.
8. BBQ Chicken Cornbread Casserole
BBQ chicken cornbread casserole is a fun change when we have already eaten several creamy casseroles in the same month. I start with shredded chicken tossed in barbecue sauce and add corn and sometimes black beans. Cornbread batter goes over the top and bakes into a soft golden layer that catches some of the sauce underneath. Sweet, smoky, savory, and comforting all show up in the same spoonful.
This one works particularly well in early fall because it still has that casual cookout flavor even though we are settling back into school routines and cooler evenings. I use a barbecue sauce the family already likes and keep the rest uncomplicated. A crunchy cabbage slaw or sliced apples on the side cuts through the sweetness nicely. Kids also tend to like the cornbread topping, which makes this a handy option when dinner enthusiasm has been running low.
9. Chicken Taco Rice Casserole
Taco night is always popular in my house, but a chicken taco rice casserole eliminates all the little bowls and toppings that somehow leave my kitchen looking as though I catered a party. Rice, seasoned shredded chicken, black beans, corn, salsa, and cheese bake together into a hearty casserole with recognizable taco flavors. I like using mild taco seasoning in the main dish and letting everyone increase the heat at the table.
This casserole is also very forgiving. Leftover rice works beautifully, and so does a pouch of precooked rice when time is tight. I can swap pinto beans for black beans or use frozen corn instead of canned. Once the casserole comes out, I add simple fresh toppings such as diced tomato, avocado, green onion, or a spoonful of sour cream. Everyone can customize a portion without me cooking separate dinners.
10. Chicken Alfredo Broccoli Bake
Chicken Alfredo broccoli bake is unapologetically creamy, which is sometimes exactly what a Wednesday night requires. Pasta, chicken, broccoli, garlic, Parmesan, and Alfredo sauce are mixed together and baked beneath mozzarella until the edges are bubbling. Broccoli keeps the casserole from becoming too heavy and adds a nice bit of texture against all that soft pasta.
When I am pressed for time, I have no problem using a good refrigerated Alfredo sauce and rotisserie chicken. On a slower afternoon, I can make a simple sauce with butter, garlic, cream, and Parmesan. Either way, I blanch or steam the broccoli only briefly before adding it because it continues cooking in the oven. Overcooked broccoli can turn a lovely casserole mushy very quickly, and nobody needs that after a long day.
11. Chicken Stuffing Casserole
Chicken and stuffing casserole tastes like a small Thanksgiving dinner that somehow became practical enough for Tuesday. It combines tender chicken with a creamy savory base and a generous layer of seasoned stuffing over the top. Celery, onion, carrots, peas, or green beans can all work depending on what I have. The stuffing becomes crisp on top while the portion touching the chicken absorbs some of the sauce.
This is one of my favorite casseroles once September evenings begin feeling cooler. Boxed stuffing mix makes it remarkably quick, and cooked chicken means there is very little active work involved. I also find it useful for families with children who prefer familiar flavors because nothing about it is especially challenging or spicy. Add cranberry sauce on the side if you happen to have some and suddenly an ordinary school night feels rather festive.
12. Chicken Bacon Ranch Casserole
Chicken bacon ranch casserole is not subtle, but it is certainly popular. I combine chicken, pasta or potatoes, a creamy ranch-seasoned sauce, cheddar, and a modest amount of crisp bacon. Broccoli works surprisingly well in the mix too, and I usually add it because it balances the richer ingredients and turns the casserole into more of a complete meal.
The trick for me is not going overboard with ranch seasoning, bacon, and cheese all at once. A little of each gives the casserole that recognizable flavor without making every bite overly salty. I use plenty of chicken and vegetables and finish with sliced green onions for freshness. This one is especially useful for feeding hungry older kids after sports practices because it is substantial and reheats very well.
13. Chicken Fajita Casserole
Chicken fajita casserole gives me peppers, onions, chicken, warm spices, and melted cheese without requiring me to stand at the stove cooking several batches of fajitas. Strips or chunks of chicken bake with colorful bell peppers and onions seasoned with cumin, chili powder, garlic, and paprika. Some versions add rice while others keep the filling simpler and serve tortillas alongside.
For school nights, I prefer the rice version because I want as few extra dishes as possible. I can even use precooked chicken and rice to shorten the oven time. Once baked, I put tortillas, avocado, lime wedges, and sour cream on the table and let everyone decide how they want to eat it. One child may turn the filling into a taco while another eats it straight from the bowl, and both approaches work for me.
14. Creamy Chicken and Mushroom Casserole
Chicken and mushrooms are such a dependable combination, particularly when the weather starts moving toward fall. I like sautéing mushrooms until they have actually browned before mixing them with chicken and a creamy garlic sauce. Rice, egg noodles, or small pasta can make up the base depending on what is already in my pantry. Thyme gives the casserole a gentle savory flavor that makes it feel especially cozy.
This is one of the casseroles I save for nights when I want comfort food that is not covered in cheddar. Parmesan adds enough richness without overpowering the mushrooms, and peas or spinach can be stirred in for color. If someone in the family claims not to like mushrooms, chopping them fairly small helps them blend into the sauce. I have seen several supposed mushroom skeptics quietly finish their plates this way.
15. Chicken Tater Tot Casserole
There is no pretending that tater tot casserole is sophisticated, and that is part of its charm. A creamy chicken-and-vegetable filling goes into the baking dish and a tidy layer of frozen tater tots covers the top. As the casserole bakes, the filling gets hot and bubbly while the potatoes turn crisp and golden. It is basically chicken pot pie’s extremely relaxed cousin.
I make the filling with chicken, peas, carrots, corn, and sometimes green beans so there is plenty happening underneath those potatoes. I also resist burying the tots under too much cheese because I want them to crisp rather than steam. This is a great first-week-of-school dinner when everyone is adjusting to schedules and familiar comfort food sounds especially welcome.
16. Chicken Pesto Pasta Bake
Chicken pesto pasta bake brings a brighter flavor to casserole night. I toss pasta with chicken, basil pesto, cherry tomatoes, spinach, and mozzarella, then bake it until the cheese melts and the tomatoes begin to soften. A little Parmesan on top adds nuttiness, but I keep the overall cheese level lighter than I would in an Alfredo casserole so the pesto remains noticeable.
I love this one during late summer and early fall because basil and tomatoes still feel right while everyone is transitioning back into the school routine. Store-bought pesto makes the entire dinner wonderfully fast. If I have leftover roasted vegetables, I add those too. The finished casserole is colorful enough that it does not look like typical heavy comfort food, yet it is every bit as convenient.
17. Chicken Divan Casserole
Chicken Divan is an old-school casserole that still makes a lot of sense for busy family dinners. Chicken and broccoli are tucked beneath a creamy sauce and cheese, usually with a crisp breadcrumb or cracker topping. I like versions with a little Dijon mustard or curry powder in the sauce because that small amount of seasoning keeps the creamy base interesting without making it too strong for kids.
I usually serve Chicken Divan over rice or put cooked rice directly into the casserole when I want a true one-pan dinner. Rotisserie chicken and frozen broccoli can turn it into a pantry-and-freezer rescue meal. It is also a good way to introduce children to slightly different flavors while keeping everything surrounded by familiar chicken, broccoli, and cheese.
18. Chicken Tortilla Chip Casserole
When I find a bag of tortilla chips that has been crushed into pieces by enthusiastic snackers, I turn it into dinner instead of throwing it away. Chicken tortilla chip casserole layers shredded chicken, beans, corn, salsa or enchilada sauce, cheese, and tortilla chips into a crunchy, cheesy Tex-Mex bake. Some chips soften into the filling while those near the top stay crisp.
I wait until the casserole is almost finished before adding an extra handful of chips to the top because they keep their texture better that way. Fresh tomato, avocado, cilantro, and lime are excellent additions after baking. This dinner feels casual and fun, which makes it a nice option for a Friday school night when everyone is tired of sitting properly at tables and following schedules.
19. Chicken Cordon Bleu Casserole
Traditional chicken cordon bleu can be a project. Chicken cordon bleu casserole keeps the familiar chicken, ham, Swiss cheese, and creamy mustard flavor but turns everything into a much easier bake. I layer or toss chopped chicken with small pieces of ham, add a creamy Dijon sauce, cover it with Swiss cheese, and finish with seasoned breadcrumbs.
Because ham and Swiss already bring plenty of salt and richness, I keep the sauce fairly simple. Broccoli or peas can be added if I want vegetables built into dinner. This casserole is particularly handy when I have leftover ham in the freezer because a small amount stretches surprisingly far. The result feels a little special without requiring me to pound, roll, bread, and individually cook chicken breasts.
20. Chicken Burrito Bowl Casserole
A chicken burrito bowl casserole takes everything I would normally arrange separately and puts it into one baking dish. Rice, chicken, black beans, corn, salsa, tomatoes, mild spices, and cheese create the base. Once it comes out of the oven, I add avocado, lettuce, lime, or plain Greek yogurt so there is a nice contrast between the hot casserole and fresh toppings.
I especially like this for families with different preferences because the baked portion can stay fairly straightforward. The adventurous eater can add jalapeños and hot salsa, while the cautious eater can stick with chicken, rice, and cheese. Leftovers also make excellent lunches. I simply store fresh toppings separately so the rice mixture can be reheated without turning the lettuce and avocado into something regrettable.
21. Creamy Garlic Parmesan Chicken Pasta Bake
Garlic Parmesan chicken pasta bake is the casserole I make when everyone needs serious comfort food. Pasta and chicken are coated in a creamy garlic sauce with Parmesan, then baked under mozzarella and a light breadcrumb topping. Spinach, peas, or broccoli can easily be folded into the pasta, and I nearly always include one because the rich sauce can handle plenty of vegetables.
I use a sturdy pasta shape such as penne, rigatoni, or rotini so it does not fall apart when baked and reheated. This casserole is also very freezer-friendly before baking, which makes it useful during particularly packed months. I can prepare two pans on a quieter Sunday afternoon and know there is a full dinner waiting for the week when meetings, practices, and homework all land on the same night.
22. Chicken and Sweet Potato Casserole
Chicken and sweet potato casserole is a nice bridge between late-summer dinners and the warmer flavors I start craving in fall. Cubes of sweet potato pair beautifully with chicken, onion, spinach or kale, and a mild savory sauce. I like adding a little smoked paprika, garlic, and thyme rather than making the casserole sugary. A light cheese topping ties everything together.
The sweet potatoes make the casserole satisfying without needing pasta, and their natural sweetness can be surprisingly kid-friendly. I cut them into fairly small cubes so they cook evenly and do not leave me waiting forever for dinner. This is also a useful way to break up a week filled with rice and pasta casseroles while still keeping the one-dish convenience I depend on during school season.
23. Chicken Mac and Cheese Casserole
There are days when adding chicken to macaroni and cheese is the easiest path between me and a dinner everyone will actually eat. I start with a creamy homemade or shortcut cheese sauce, fold in macaroni and shredded chicken, then add peas or finely chopped broccoli. A crisp breadcrumb topping gives the casserole texture and makes it feel more intentional than simply stirring chicken into boxed macaroni.
The chicken turns a familiar side dish into something substantial enough for dinner, which is particularly useful when feeding hungry kids after an active day. I use a mix of cheddar and a milder melting cheese so the sauce stays creamy. Leftovers are thick after refrigeration, so I add a tiny splash of milk before reheating. It brings the sauce back beautifully and prevents dry next-day mac and cheese.
24. Salsa Verde Chicken Casserole
Salsa verde chicken casserole is one of my favorite ways to change the flavor of casserole night without making dinner complicated. Shredded chicken is layered with tortillas, mild salsa verde, beans, corn, and Monterey Jack cheese. The salsa verde gives everything a tangy, slightly bright flavor that feels different from the red enchilada casseroles we make more often.
For younger kids, I choose a mild salsa verde and serve hotter sauce separately. The casserole can be assembled earlier and refrigerated until dinner, which is extremely helpful on activity nights. Once it is baked, I finish it with avocado, chopped tomato, cilantro, or lime. The fresh toppings keep the creamy melted cheese and soft tortillas from feeling too heavy.
25. Chicken Cobbler with Cheddar Biscuits
Chicken cobbler has become one of my favorite modern casserole-style comfort dinners because it combines a creamy chicken-and-vegetable filling with a fluffy biscuit topping. I make the filling with shredded chicken, carrots, peas, celery, and onion, then cover it with biscuit dough flavored with a little cheddar. The biscuits rise over the bubbling filling and develop crisp golden tops while staying soft underneath.
This is exactly the kind of meal I want toward the end of a long school week. It is warm, generous, and feels homemade even when I use rotisserie chicken, frozen vegetables, and a biscuit mix to get it into the oven faster. I serve it in bowls because the creamy filling naturally settles around the biscuit pieces. There are rarely complaints when dinner looks this cozy.
FAQs
What makes chicken casseroles good for back-to-school season?
For me, the biggest advantage is flexibility. A casserole can combine chicken, vegetables, rice, pasta, potatoes, tortillas, or biscuits in one baking dish, which means fewer separate components to manage at dinner. Many chicken casseroles can also be assembled earlier in the day and refrigerated until it is time to bake.
They are equally useful for leftovers. A large casserole may cover dinner and provide another meal or a couple of lunches, which is especially valuable during busy school weeks. Recipes built around familiar ingredients also make it easier to feed adults and children from the same pan instead of preparing separate meals.
Can I use rotisserie chicken in chicken casseroles?
Absolutely. Rotisserie chicken is probably my most-used casserole shortcut during the school year. I remove the skin, shred or chop the meat, and use it anywhere a casserole calls for already-cooked chicken. Both white and dark meat work, and using a combination keeps the filling moist.
I particularly like rotisserie chicken for chicken noodle casserole, enchilada casserole, chicken pot pie casserole, pesto pasta bake, stuffing casserole, and chicken cobbler. Because the chicken is already cooked, pay attention to the recipe’s baking time so it stays tender rather than drying out.
Can chicken casseroles be assembled the night before?
Many of them can. Rice casseroles, pasta bakes, enchilada-style casseroles, chicken-and-broccoli casseroles, and creamy chicken fillings generally handle advance preparation very well. I assemble the casserole, cover it tightly, refrigerate it, and bake it the following evening.
Crunchy toppings are the main thing I usually hold back. Breadcrumbs, crackers, tortilla chips, tater tots, and biscuits are better added shortly before baking when possible. Otherwise they can absorb moisture overnight and lose the contrast that makes the finished casserole so good.
How do I keep a chicken casserole from becoming dry?
The first thing I watch is the chicken. If I am using precooked chicken, it does not need to be cooked all over again before going into the casserole. Enough sauce, broth, or other liquid is also important, particularly when the dish contains uncooked rice or pasta that will absorb moisture.
I also avoid baking a casserole longer than necessary. Covering it for part of the baking time can help retain moisture, while uncovering it near the end allows the cheese or topping to brown. For reheated leftovers, a spoonful of broth, milk, or sauce can restore moisture before the dish goes into the microwave or oven.
What vegetables work well in chicken casseroles?
Broccoli, peas, carrots, spinach, mushrooms, bell peppers, corn, green beans, cauliflower, sweet potatoes, and onions are all easy choices. I usually match the vegetable to the casserole instead of trying to force the same combination into everything. Broccoli fits beautifully with cheddar or Alfredo, while peppers and corn make more sense in fajita or taco casseroles.
Frozen vegetables are incredibly useful during the school year too. They are already washed and chopped, and I can use exactly what I need without worrying about produce spoiling in the refrigerator. Depending on the vegetable and recipe, I may thaw it first so excess water does not make the casserole runny.
What is the best pasta for chicken casseroles?
I prefer sturdy short pasta shapes such as penne, rigatoni, rotini, shells, or egg noodles. They hold sauce well and are less likely to become awkward to serve than long noodles. Egg noodles are especially good for traditional creamy chicken casseroles because their soft texture fits those recipes perfectly.
I normally cook regular pasta just shy of completely done before baking. The pasta continues cooking while it sits in the hot sauce, so starting slightly firm helps prevent a mushy casserole. I also make sure there is enough sauce to compensate for what the pasta absorbs.
Can I freeze chicken casseroles?
Many chicken casseroles freeze beautifully, especially enchilada casseroles, pasta bakes, chicken-and-rice casseroles, stuffing casseroles, and creamy chicken fillings. I cool cooked casseroles completely before freezing, or assemble certain casseroles unbaked and freeze them according to the recipe.
I am a little more cautious with toppings. Fresh biscuits, crackers, chips, and other crunchy finishes are often better added when I am ready to bake. Labeling the casserole with its name and basic baking instructions is also worth the extra minute. Otherwise, a month later, every foil-covered pan in the freezer begins looking suspiciously identical.
How can I make chicken casseroles more kid-friendly without making them bland?
I keep the casserole itself flavorful but moderate the heat. Garlic, onion, Parmesan, cheddar, herbs, mild taco seasoning, barbecue sauce, pesto, and ranch-style seasonings can provide plenty of flavor without relying on intense chile heat. Then I put hot sauce, jalapeños, chile flakes, or spicy salsa on the table for anyone who wants more.
Familiar textures help too. Pasta, rice, potatoes, tortillas, biscuits, and crunchy toppings make new combinations feel less intimidating. I have also found that kids are often more receptive to vegetables when they are genuinely part of the dish rather than sitting in a lonely pile beside it.
What should I serve with a chicken casserole?
I deliberately keep the sides simple because the whole point of casserole night is making dinner easier. If the casserole already contains a starch and vegetables, I might serve nothing more than fruit or a simple green salad. Chicken pot pie casserole or chicken cobbler really does not need much help.
For richer pasta casseroles, I like crisp salads, cucumber slices, roasted vegetables, or steamed green beans. Mexican-inspired casseroles are good with avocado, tomato, lettuce, lime, or a quick corn salad. The goal is something fresh and easy rather than accidentally turning a one-pan dinner into a six-dish production.
Final Thoughts
Back-to-school dinners do not need to be impressive. They need to work. That is what I appreciate most about these chicken casseroles. I can use leftover chicken, open a bag of frozen vegetables, grab rice or pasta from the pantry, and turn fairly ordinary ingredients into a dinner that feels warm and complete. Some nights that means classic chicken and rice. Other nights it might be salsa verde chicken, chicken Parmesan pasta, BBQ chicken cornbread, or a bubbling chicken cobbler covered with biscuits.
I also like having enough variety that casserole season never becomes one endless parade of cream sauce and shredded cheddar. There are bright pesto flavors, taco-inspired bakes, vegetables, sweet potatoes, salsa verde, mushrooms, barbecue sauce, and plenty of classic comfort-food options here. If I can prepare dinner ahead, feed everyone from one pan, and still have enough left for tomorrow’s lunch, I consider that a very successful school-night meal.
