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Sometimes it feels like there is no such thing as an ordinary number of pots. Every meal seems to either require one pot, or every single pot, pan, and muffin tin in your house, and halfway through you'll find out it requires some pan or utensil you don't own.
On the weekends I love a finicky recipe that requires a cook to have a million ingredients and six burners going at once, but during the week there are only a handful of hours between work and bedtime, and I prefer to use as few pans as possible when cooking, because it keeps the clean-up to a minimum, and I really hate cleaning.
If dinner requires just one pot to cook, that one pot is likely to get cleaned as soon as the meal is over. Why not clean it right away, one might think. There's just one of it; it'll take two minutes, tops. But once you have a pile of pots and pans sitting around the kitchen, that evil voice in your head pops up to whisper, you should really let them soak awhile. Then the next time someone eats anything, that dish just goes on top of all the others, and the next thing you know, there's a mountain of dirty dishes around the kitchen and everyone in the house is playing Dishwasher Chicken to see who can hold out the longest before someone else finally can't take it anymore and cleans everything.
This creamy chicken and rice casserole is a convenient, kid-friendly dinner that comes together in a single pot on the stove in less than 30 minutes. That's dinner goals. Chicken and rice are cooked in chicken broth, then mixed with carrot, peas, some evaporated milk to make it creamy, and a bit of shredded cheddar cheese added at the end, because melting cheese is always a good idea. In this recipe the chicken and rice cook together, but you could also use shredded cooked chicken or even a rotisserie chicken from the grocery store instead.
Get the Recipe: Creamy Chicken and Rice by Foodie Crush