The easiest thing I usually make is a roasted chicken, then casserole the next night. I bake onions and potatoes with the roast, add a quick green veggie, make some gravy, and I am done. In the summer sometimes I make it on the grill or in the crock pot. I like to make whole chickens because I feel there is little waste (I make about a gallon of stock as well as two meals from one) and to me it is so easy to just season them and throw them in.
The casserole we like is (caution, it has cream soup in it!);
layer in a baking dish;
a 16 oz bag of frozen thawed broccoli (cuts or florets, or enough steamed fresh to cover the bottom of the dish).
some cut up chicken from the day before, about 2 cups
one can of cream of mushroom soup
cup of gravy from the day before
2 to 3 tablespoons lemon juice
salt & pepper to taste
pour over casserole. Sprinkle with bread crumbs, then top with a handful shredded chedder cheese or so. Bake at 350 until bubbly and cheese is melted. Serve over rice.
Our other quick meals include pancakes, omlets, french toast and grilled sandwiches with different fillings (like tomato and cheese with basil, or lunch meat and cheese) with a salad.