15 Friday Night Dinner Recipes

Hey there, cooking enthusiasts! Friday nights often call for unwinding, but they also beckon for delicious meals that don’t demand hours in the kitchen.

With this line-up of 15 Friday Night Dinner recipes, you’re about to discover an arsenal of simple yet delectable dishes that will ease your entrance into the weekend.

From comforting casseroles to creative takes on familiar flavors, these recipes are designed to be fuss-free and delicious.

Whether you’re craving something hearty like a Dump-and-Bake Chicken and Dumplings or something more vibrant like Salsa Steak Garlic Toasts, there’s something here for every palate and preference. Let’s dive into these culinary delights!

1. Dump-and-Bake Chicken and Dumplings

This dish carries the heart of Southern comfort with the ease of a dump-and-bake method. As someone who’s fond of classic home-cooked meals, this recipe holds a nostalgic place in my heart.

Growing up, Sunday suppers would often include a slow-cooked version of this dish that filled the house with a symphony of savory aromas.

On hectic Fridays, this quick version brings all that warmth and a fraction of the time, making it perfect to kick off your weekend chill time.

Ingredients:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces for even cooking)
• 2 cups chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 teaspoon garlic powder (optional, for added depth of flavor)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 package biscuit or dumpling mix (prepared according to package instructions)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Layer the Chicken: Place the raw chicken pieces evenly across the bottom of the baking dish.
3. Make the Sauce: In a separate bowl, whisk together the chicken broth, condensed soup, garlic powder (if using), salt, and black pepper until smooth.
4. Assemble: Pour the sauce mixture evenly over the chicken. Do not stir.
5. Prepare Dumplings: Mix the biscuit or dumpling dough as directed on the package. Drop spoonfuls of the dough over the chicken and sauce, covering the surface but leaving some gaps for steam to escape.
6. Bake: Place the dish in the preheated oven and bake for 35-45 minutes or until:
   • The biscuits/dumplings are golden brown on top.
   • The chicken reaches an internal temperature of 165°F (75°C).
7. Rest & Serve: Let the dish rest for 5 minutes before serving. Enjoy warm!

2. Dump-and-Bake Chicken Mac and Cheese

Mac and cheese is the ultimate comfort food for many, and adding chicken to it transforms the meal from a side to a satisfying main course.

I recall my college days when boxed mac and cheese was a staple. This more grown-up version does the same trick with minimal effort and is dripping with delicious nostalgia.

Ingredients:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces for even cooking)
• 2 cups uncooked elbow macaroni
• 2 cups shredded cheddar cheese (plus extra for topping)
• 2 cups milk (whole or 2% for creaminess)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 teaspoon garlic powder (optional, for extra depth)
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Layer the Ingredients: Evenly spread the uncooked macaroni and raw chicken pieces across the baking dish.
3. Make the Sauce: In a mixing bowl, whisk together milk, shredded cheddar cheese, condensed soup, garlic powder (if using), salt, and black pepper until smooth.
4. Assemble: Pour the sauce mixture evenly over the pasta and chicken. Gently stir to ensure everything is coated.
5. Bake Covered: Cover the dish tightly with aluminum foil and bake for 35-40 minutes, until:
   • The pasta is tender (stir halfway through to ensure even cooking).
   • The chicken reaches an internal temperature of 165°F (75°C).
6. Add Cheese & Finish Baking: Uncover the dish, sprinkle extra shredded cheese on top, and bake uncovered for 5-10 more minutes, until the cheese is melted and bubbly.
7. Rest & Serve: Let sit for 5 minutes before serving. Enjoy warm!

3. Dump-and-Bake Country Comfort Casserole

Casseroles can be a lifesaver on busy nights, and this one is no exception. Growing up in the Midwest, this dish feels like a warm hug from home. It’s hearty, filled with cheesy goodness, and brings that comforting satisfaction with each bite.

Ingredients:

• 1 lb smoked sausage or breakfast sausage, sliced into rounds
• 1 (28-oz) bag frozen hash brown potatoes (shredded or diced)
• 1½ cups shredded cheddar cheese (divided)
• 1 can (10.5 oz) condensed cream of mushroom soup
• ½ cup milk (to thin out the soup)
• ½ teaspoon garlic powder (optional, for extra flavor)
• ½ teaspoon black pepper

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Layer Ingredients: Spread the sliced sausage evenly in the bottom of the dish. Top with the frozen hash browns.
3. Make the Sauce: In a bowl, whisk together the cream of mushroom soup, milk, 1 cup of shredded cheddar, garlic powder (if using), and black pepper.
4. Assemble & Bake: Pour the sauce evenly over the potatoes and sausage. Do not stir. Cover with aluminum foil and bake for 35 minutes.
5. Uncover & Finish: Remove foil, sprinkle the remaining ½ cup of cheddar cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. Serve Warm: Let sit for 5 minutes before serving. Enjoy!

4. Everything Bagel Chicken Strips

Craving a creative twist on a classic? These Everything Bagel Chicken Strips take your ol’ breaded chicken to a new flavor level with the savory goodness of everything bagel seasoning.

As a guy who can’t resist a good bagel, transferring that toasts’ famous flavor to chicken has been nothing short of a revelation.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into strips
• ½ cup everything bagel seasoning
• 1 cup panko breadcrumbs (for extra crispiness)
• 2 eggs
• 2 tablespoons milk (optional, helps coat chicken evenly)
• Cooking spray or melted butter (for crispier results)

Instructions:

1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with cooking spray.
2. Prepare the Coating: In one bowl, beat the eggs and milk. In another bowl, mix everything bagel seasoning and panko breadcrumbs.
3. Coat the Chicken: Dip each chicken strip into the egg mixture, then roll in the breadcrumb mixture, pressing lightly to adhere.
4. Bake to Perfection: Arrange coated chicken strips on the prepared baking sheet. Lightly spray with cooking spray or brush with melted butter.
5. Cook: Bake for 18-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (75°C).
6. Serve: Let rest for 2 minutes and enjoy with your favorite dipping sauce!

5. Blue Plate Open-Faced Turkey Sandwich

Reminiscent of classic diner lunches, these Open-Faced Turkey Sandwiches redefine comfort. They remind me of the cozy little diners my dad would take me to after a long day of fishing; they bring back memories of shared stories and hearty meals.

Ingredients:

• 2 lbs sliced roasted turkey (leftover or deli-style)
• 4 slices thick-cut bread (white, sourdough, or Texas toast)
• 2 cups turkey gravy (homemade or store-bought)
• 1 cup mashed potatoes (optional, for serving)
• ½ teaspoon black pepper (optional, for extra seasoning)

Instructions:

1. Preheat Oven (Optional): If you prefer a toasted sandwich, preheat the oven to 375°F (190°C) and toast the bread for 5 minutes.
2. Assemble the Sandwich: Lay each slice of bread on a plate or baking sheet. Top each with sliced turkey.
3. Add the Gravy: Generously pour hot turkey gravy over the turkey and bread, making sure to cover it evenly.
4. Warm It Up (If Needed):
   • Microwave: Heat assembled sandwiches for 1-2 minutes until warmed through.
   • Oven: If using the oven, bake at 375°F for 10 minutes to heat through.
5. Serve: Top with black pepper, and serve hot with mashed potatoes on the side.

6. Caesar Chicken

Prepare to indulge in creamy goodness with Caesar Chicken. This recipe shines by transforming the beloved salad flavor into a main dish, a perfect meal to cap off the week with minimal work involved.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup Caesar dressing (creamy, full-fat for best flavor)
• ½ cup mayonnaise (optional, for extra creaminess)
• 1 cup shredded Parmesan cheese
• 1 cup crushed croutons

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Layer the Chicken: Place chicken breasts in the prepared baking dish.
3. Make the Sauce: In a bowl, mix Caesar dressing, mayonnaise (if using), and ½ cup of Parmesan cheese until smooth.
4. Assemble: Spread the Caesar mixture evenly over the chicken. Sprinkle with the remaining Parmesan cheese and crushed croutons for a crispy topping.
5. Bake: Bake uncovered for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the top is golden brown.
6. Rest & Serve: Let the chicken rest for 5 minutes before serving. Enjoy warm!

7. Breaded Mustard & Sage Pork Cutlets

These cutlets are a nod to bold and herby flavors that pack a punch. I first tried something similar at a friend’s BBQ, and it has since become one of my most recommended recipes to bring the outside grill taste indoors.

Ingredients:

• 1 lb pork cutlets (thinly sliced, about ½ inch thick)
• ½ cup Dijon mustard (or whole-grain mustard for extra texture)
• ¼ cup chopped fresh sage (or 1½ teaspoons dried sage)
• 1 cup panko breadcrumbs
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil (for extra crispiness, optional)

Instructions:

1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
2. Prepare the Coating: In a bowl, mix mustard and chopped sage. In another bowl, combine panko, salt, and black pepper.
3. Coat the Pork:
   • Brush each pork cutlet with the mustard-sage mixture, coating both sides evenly.
   • Press into the panko mixture, ensuring full coverage.
4. Bake: Place cutlets on the prepared baking sheet. Lightly drizzle or spray with olive oil for extra crispiness. Bake for 15-18 minutes, flipping halfway through, until golden brown and the internal temperature reaches 145°F (63°C).
5. Rest & Serve: Let rest for 3 minutes before serving.

8. Creamy Lemon Chicken

This is not just any chicken dish; it’s Creamy Lemon Chicken—bringing together sleek, rich cream and sharp lemon in a harmonious duo. The earthy inclusion of mushrooms makes for an irresistible combo you won’t forget easily.

Ingredients:

• 2 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup heavy cream
• ¾ cup chicken broth (for added depth and better sauce consistency)
• ⅓ cup fresh lemon juice (about 2 lemons)
• 1 cup sliced mushrooms
• 2 cloves garlic, minced (optional, enhances flavor)
• 1 tablespoon butter (for richness)
• 1 teaspoon lemon zest (optional, for extra citrus kick)

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Season & Sear: Heat olive oil in a pan over medium-high heat. Season chicken with salt and pepper, then sear for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the baking dish.
3. Sauté Mushrooms: In the same pan, melt butter and sauté sliced mushrooms until softened, about 3 minutes. Stir in garlic (if using).
4. Make the Sauce: In a bowl, whisk together heavy cream, chicken broth, and lemon juice until combined.
5. Bake: Pour the cream sauce over the chicken and mushrooms. Cover with foil and bake for 30-35 minutes, until the chicken is fully cooked (165°F internal temperature).
6. Finish & Serve: Sprinkle with lemon zest before serving for an extra citrusy touch. Let rest for 5 minutes before serving.

9. Salsa Steak Garlic Toasts

These scrumptious steak sandwiches have a fiesta flair with their salsa and sour cream dollop, all on a crispy garlic bread base. Nothing beats the energy these bring, reminiscent of my Tex-Mex adventures with friends.

Ingredients:

• 1 lb steak (ribeye, sirloin, or flank), thinly sliced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup salsa (mild or spicy, based on preference)
• 4 slices of garlic bread (store-bought or homemade)
• 1 cup sour cream
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions:

1. Cook the Steak:
   • Heat olive oil in a large skillet over medium-high heat.
   • Season steak slices with salt and pepper.
   • Cook for 3-4 minutes per side (for medium doneness), then remove from heat and let rest for 5 minutes before slicing thinly.
2. Toast the Garlic Bread:
   • Toast garlic bread slices in the oven at 375°F (190°C) for 5-7 minutes until golden and crispy.
3. Assemble:
   • Top each garlic bread slice with steak slices.
   • Spoon salsa over the steak.
   • Add a dollop of sour cream on top.
   • Sprinkle with fresh cilantro, if desired.
4. Serve Immediately & Enjoy!

10. Nacho Pie

Turning nachos into a meal couldn’t be easier or more delightful. This casserole version is loaded with all the things you love about traditional nachos and makes for a perfect quick fix.

Ingredients:

• 1 lb ground beef
• 1 teaspoon taco seasoning
• 1 can (14.5 oz) diced tomatoes, drained
• 1 bag (10-12 oz) tortilla chips
• 1½ cups shredded cheddar cheese
• ½ cup sour cream (for serving, optional)
• ¼ cup sliced black olives (optional)
• 2 tablespoons chopped fresh cilantro (optional)

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Cook the Beef:
   • Heat a large skillet over medium heat.
   • Brown the ground beef, breaking it up as it cooks. Drain excess grease.
   • Stir in taco seasoning and drained diced tomatoes. Simmer for 5 minutes.
3. Layer the Casserole:
   • Spread half of the tortilla chips in the baking dish.
   • Add half of the beef mixture and sprinkle with half of the shredded cheese.
   • Repeat with the remaining chips, beef mixture, and cheese.
4. Bake: Bake uncovered for 15-20 minutes, until the cheese is melted and bubbly.
5. Serve Warm: Let sit for 5 minutes before serving. Top with sour cream, olives, and cilantro if desired.

11. Dump-and-Bake Chicken Broccoli Rice Casserole

Broccoli rice casseroles remind me of the community potlucks where everyone brought a different twist on this classic. Here’s a version that’s straightforward yet fulfilling for any early weekend evening.

Ingredients:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 cups broccoli florets
• 1 cup uncooked long-grain white rice (not instant rice)
• 2 cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese (optional, for topping)

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Mix Ingredients: In the baking dish, combine chicken, broccoli, uncooked rice, chicken broth, milk, cream of chicken soup, garlic powder, salt, and pepper. Stir well to combine.
3. Cover & Bake: Cover the dish tightly with foil and bake for 35-40 minutes, until the rice is tender and the chicken is fully cooked.
4. Add Cheese (Optional): Remove foil, sprinkle with shredded cheddar cheese, and bake uncovered for an additional 5 minutes, until melted.
5. Rest & Serve: Let sit for 5 minutes before serving. Enjoy warm!

12. Dump-and-Bake Beef Stroganoff Casserole

A simplified rendition of this classic dish, this Beef Stroganoff Casserole is perfect for cozy meals. It’s akin to what my grandmother would make after a long day of family gatherings.

Ingredients:

• 1 lb ground beef
• 2 cups uncooked egg noodles (or other short pasta)
• 2 cups beef broth
• 1 can (10.5 oz) condensed cream of mushroom soup
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup sour cream
• ½ cup shredded Parmesan cheese (optional, for topping)

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Brown the Beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
3. Assemble the Casserole: In the baking dish, mix together uncooked pasta, beef broth, condensed soup, garlic powder, onion powder, salt, and black pepper. Stir to combine.
4. Bake Covered: Cover tightly with aluminum foil and bake for 30-35 minutes, or until the pasta is tender.
5. Add Sour Cream & Finish Baking: Remove from oven, stir in sour cream, and top with Parmesan cheese (if using). Return to the oven, uncovered, for 5 more minutes until creamy and slightly thickened.
6. Serve Warm: Let sit for 5 minutes before serving.

13. Dump-and-Bake Summer Pasta

Summer veggies bring this dish to life, capturing the lighter flavors of the season. It’s a dish to remind you of those leisurely summer evenings spent with close friends and laughter.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups uncooked short pasta (penne, rotini, or bowtie)
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded Parmesan cheese (optional, for serving)

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Combine Ingredients: In the baking dish, toss together uncooked pasta, chicken, cherry tomatoes, zucchini, olive oil, garlic powder, Italian seasoning, salt, and black pepper. Pour in chicken broth and stir.
3. Bake Covered: Cover tightly with foil and bake for 25-30 minutes, stirring once halfway through, until the pasta is tender and the chicken is cooked through (165°F internal temperature).
4. Serve: Sprinkle with shredded Parmesan cheese, if desired, and serve warm.

14. Dump-and-Bake 3-Cheese Baked Ziti

Here’s a classic Italian dish made quickly and with minimal fuss—a tribute to the temptation of ziti dishes I adored at the local Italian bistro I frequented on good days.

Ingredients:

• 1 lb ground beef (or Italian sausage for extra flavor)
• 2 cups uncooked ziti pasta
• 2½ cups marinara sauce
• 1 cup water or chicken broth (helps pasta cook)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Brown the Meat: In a skillet over medium heat, cook ground beef until fully browned. Drain excess fat.
3. Assemble the Casserole: In the baking dish, mix uncooked pasta, marinara sauce, water (or broth), Italian seasoning, salt, and pepper. Stir in the cooked ground beef.
4. Bake Covered: Cover tightly with foil and bake for 30-35 minutes, or until the pasta is tender.
5. Add Cheese & Finish Baking: Remove foil, dollop ricotta cheese over the pasta, and sprinkle with mozzarella and Parmesan cheese. Return to the oven uncovered for 5-10 more minutes, until the cheese is melted and bubbly.
6. Serve Warm: Let sit for 5 minutes before serving.

15. Dump-and-Bake Taco Casserole

Think of all your favorite taco flavors transformed into a comforting bake. It’s a complete meal that even the busiest Friday nights couldn’t resist, made vibrant from the inside out by a good combination of cheese and salsa.

Ingredients:

• 1 lb ground turkey (or ground beef)
• 1 cup uncooked long-grain white rice (not instant)
• 2 cups chicken broth (for cooking the rice)
• 1 cup salsa (mild or spicy, based on preference)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ cups shredded Mexican blend cheese (divided)
• ½ cup black beans or corn (optional, for added texture)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Brown the Turkey: In a skillet over medium heat, cook ground turkey until fully browned (about 5 minutes). Drain excess fat.
3. Assemble the Casserole: In the baking dish, combine uncooked rice, browned turkey, chicken broth, salsa, chili powder, cumin, garlic powder, salt, and black pepper. Stir well to distribute ingredients evenly.
4. Bake Covered: Cover tightly with foil and bake for 30-35 minutes, stirring once halfway through, until the rice is tender and liquid is absorbed.
5. Add Cheese & Finish Baking: Remove foil, sprinkle 1 cup of shredded cheese evenly over the top, and bake uncovered for 5-10 more minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with extra cheese, chopped cilantro, or avocado slices, and serve warm with tortilla chips or a side salad.

Final Thoughts

There you have it, 15 enticing recipes that promise to make your Friday nights both restful and savory. Whether you’re hosting a gathering or simply indulging in personal culinary delights, these recipes are here to keep the evening mood as light and joyful as possible.

Feel free to experiment with your favorite ingredients or share these dishes to inspire others. Happy cooking!