19 Delicious Group Recipes for Every Occasion

There’s something magical about gathering around the table with friends and family, sharing meals that turn moments into memories. Whether you’re planning a cozy dinner party, a festive holiday feast, or just looking for some comfort food to enjoy with your crew, we’ve got you covered. Dive into our roundup of 19 delicious group recipes that promise to delight every palate and occasion. Let’s get cooking!

Spaghetti Carbonara for a Crowd

There’s nothing like a big bowl of spaghetti carbonara to bring everyone together. It’s creamy, comforting, and surprisingly simple to whip up for a crowd.

Ingredients

• 1 pound of spaghetti
• 8 ounces of pancetta, diced
• 4 large eggs
• 1 cup of grated Pecorino Romano cheese
• 1 cup of grated Parmesan cheese
• A couple of cloves of garlic, minced
• A splash of olive oil
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
3. Add the minced garlic to the skillet with the pancetta and cook for another minute until fragrant.
4. In a bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese. Season with a pinch of black pepper.
5. Drain the pasta, reserving a cup of the pasta water. Quickly toss the hot pasta with the pancetta and garlic.
6. Remove the skillet from heat and pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Season with salt and more black pepper to taste. Serve immediately.

Best enjoyed right away, this carbonara is all about the silky sauce clinging to each strand of pasta. For a fun twist, top with extra crispy pancetta or a sprinkle of red pepper flakes for heat.

Hearty Beef Stew for Large Gatherings

There’s nothing like a big pot of beef stew to bring everyone together, especially when the weather starts to cool down. You’ll love how simple it is to throw together, and the way it fills your kitchen with the most comforting smells.

Ingredients

• 2 lbs of beef chuck, cut into 1-inch pieces
• A couple of tablespoons of olive oil
• 4 cups of beef broth
• A splash of red wine (optional, but highly recommended)
• 3 carrots, chopped into chunks
• 3 potatoes, diced
• 1 onion, roughly chopped
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• 1 teaspoon of thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Tip: Make sure the pot is big enough to hold all your ingredients comfortably.
2. Add the beef pieces to the pot, seasoning them with a pinch of salt and pepper. Brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot; work in batches if necessary.
3. Throw in the onion and garlic, stirring until they’re soft and fragrant, about 3 minutes.
4. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are packed with flavor!
5. Add the carrots, potatoes, thyme, and bay leaf. Bring everything to a boil, then reduce the heat to low.
6. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the vegetables are soft.
7. Remove the bay leaf before serving. Taste and adjust the seasoning if needed.

Dig into this stew and you’ll find the beef is melt-in-your-mouth tender, with veggies that’ve soaked up all the rich, savory broth. Serve it with a chunk of crusty bread to mop up every last drop, or over a bed of creamy mashed potatoes for an extra hearty meal.

Vegetable Lasagna for Group Dinners

Hey, you know those nights when you’re feeding a crowd and need something hearty, comforting, and veggie-packed? This vegetable lasagna is your go-to. It’s layered with goodness and sure to please everyone at the table.

Ingredients

• 12 lasagna noodles
• 2 cups of ricotta cheese
• 1 egg
• 3 cups of shredded mozzarella
• 1/2 cup of grated Parmesan
• 2 cups of marinara sauce
• A couple of zucchinis, sliced
• A handful of spinach
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Boil the lasagna noodles according to the package instructions, then drain and set aside.
3. In a bowl, mix the ricotta cheese, egg, and a pinch of salt and pepper. Tip: This makes the cheese layer extra creamy.
4. Heat a splash of olive oil in a pan over medium heat. Add the minced garlic, sliced zucchinis, and spinach. Cook until the veggies are just tender, about 5 minutes. Tip: Don’t overcook the veggies; they’ll soften more in the oven.
5. Spread a thin layer of marinara sauce at the bottom of a baking dish.
6. Layer 4 noodles over the sauce, then half the ricotta mixture, half the veggies, and a third of the mozzarella. Repeat the layers, finishing with noodles, sauce, and the remaining mozzarella and Parmesan. Tip: Covering the top with foil for the first 25 minutes prevents the cheese from burning.
7. Bake for 45 minutes, removing the foil for the last 20 minutes to brown the cheese.
8. Let it sit for 10 minutes before slicing. This helps the layers set.

Rich in flavor with a perfect balance of creamy and tangy, this lasagna is a crowd-pleaser. Serve it with a crisp salad and garlic bread for a complete meal that’ll have everyone asking for seconds.

Chicken Alfredo Pasta Bake for Parties

Oh, you’re going to love this Chicken Alfredo Pasta Bake—it’s the ultimate crowd-pleaser for any party. Creamy, cheesy, and packed with flavor, it’s a dish that’ll have everyone coming back for seconds.

Ingredients

• 12 oz of fettuccine pasta
• 2 cups of shredded cooked chicken
• a couple of cups of heavy cream
• a splash of olive oil
• 3 cloves of garlic, minced
• a cup of grated Parmesan cheese
• 2 cups of shredded mozzarella cheese
• a pinch of salt and pepper
• a sprinkle of parsley for garnish

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a splash of olive oil.
2. Cook the fettuccine according to the package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, sauté the minced garlic in a bit of olive oil until fragrant, about 1 minute.
4. Pour in the heavy cream, bring to a simmer, and let it thicken slightly, stirring occasionally for about 5 minutes.
5. Stir in the Parmesan cheese until the sauce is smooth and creamy, then season with a pinch of salt and pepper.
6. Combine the cooked pasta, shredded chicken, and Alfredo sauce in the prepared baking dish, mixing well to ensure everything is evenly coated.
7. Sprinkle the top with mozzarella cheese and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let it cool for a couple of minutes before garnishing with parsley and serving.

Just imagine pulling this bubbly, golden bake out of the oven—the cheese stretches with every scoop, and the creamy Alfredo clings to every noodle. Serve it straight from the dish for a rustic, family-style meal that’s sure to impress.

BBQ Pulled Pork Sliders for Events

Kick off your next gathering with these mouthwatering BBQ pulled pork sliders that are sure to be a hit. Perfect for feeding a crowd without spending all day in the kitchen.

Ingredients

• 3 lbs pork shoulder
• a couple of cups of your favorite BBQ sauce
• a splash of apple cider vinegar
• a tablespoon of brown sugar
• a teaspoon of smoked paprika
• a pinch of salt and pepper
• a pack of slider buns
• a handful of coleslaw (optional, for topping)

Instructions

1. Preheat your oven to 300°F.
2. Season the pork shoulder with smoked paprika, salt, and pepper.
3. Place the pork in a baking dish and pour over the apple cider vinegar and BBQ sauce.
4. Cover the dish with foil and bake for about 6 hours, or until the pork shreds easily with a fork.
5. Once done, shred the pork directly in the dish, mixing it with the juices.
6. Stir in the brown sugar for a touch of sweetness.
7. Toast the slider buns lightly for extra texture.
8. Pile the pulled pork onto the buns and top with coleslaw if you’re feeling fancy.

Zesty and tender, these sliders pack a punch of flavor with every bite. Serve them up with extra BBQ sauce on the side for dipping, or add a pickle spear for a crunchy contrast.

Mexican Taco Bar for Group Feasts

Let’s talk about setting up a Mexican Taco Bar that’ll make your group feast unforgettable. It’s all about fresh flavors, customizable toppings, and, of course, that perfect taco crunch.

Ingredients

• 2 lbs of ground beef (or chicken for a lighter option)
• A couple of tablespoons of taco seasoning
• A splash of olive oil
• 1 cup of diced onions
• 2 cloves of garlic, minced
• A handful of corn tortillas
• 1 cup of shredded lettuce
• 1 diced tomato
• A half cup of shredded cheese
• A dollop of sour cream
• A few slices of avocado
• A squeeze of lime juice

Instructions

1. Heat a splash of olive oil in a large pan over medium heat. Tip: Don’t let the oil smoke; it should shimmer when ready.
2. Add the diced onions and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Throw in the ground beef, breaking it apart with a spoon. Cook until no pink remains, roughly 8 minutes. Tip: Drain excess fat for a leaner taco filling.
4. Sprinkle the taco seasoning over the beef, stirring well to coat. Add a splash of water if it’s too dry, simmering for another 2 minutes.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm and pliable.
6. Set out all your toppings—shredded lettuce, diced tomato, cheese, sour cream, avocado slices, and lime juice—for everyone to customize their tacos.

That’s it! You’ve got a taco bar that’s bursting with fresh, vibrant flavors and textures. The beef is savory and spiced just right, while the cool toppings add a refreshing crunch. Try serving with a side of charred corn or a spicy salsa for an extra kick.

Homemade Pizza Party Platter

You know those nights when you just want to gather your favorite people around and share something delicious? That’s exactly what this Homemade Pizza Party Platter is all about.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• A splash of olive oil
• 1 packet of instant yeast
• A cup of warm water
• A couple of cups of your favorite pizza sauce
• 2 cups of shredded mozzarella cheese
• Your choice of toppings (think pepperoni, mushrooms, bell peppers)
• A sprinkle of dried oregano

Instructions

1. Preheat your oven to 475°F. A hot oven is key to a crispy crust.
2. Mix the flour, salt, yeast, and water in a large bowl. Add the olive oil and stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a bit more flour.
4. Let the dough rest in a greased bowl, covered, for 30 minutes. It should double in size.
5. Roll out the dough on a floured surface to your desired thickness. Thinner means crispier!
6. Transfer the dough to a baking sheet. Spread the pizza sauce evenly, leaving a small border for the crust.
7. Sprinkle the cheese and add your toppings. Don’t overload it, or the pizza might get soggy.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
9. Let it cool for a couple of minutes before slicing. This helps the cheese set.

Golden crust, gooey cheese, and your favorite toppings make this platter a hit. Serve it with a side of garlic knots or a fresh salad for the ultimate pizza night.

Creamy Mac and Cheese for Potlucks

Craving something comforting and crowd-pleasing for your next potluck? This creamy mac and cheese is your go-to. It’s rich, easy to make, and always a hit.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• A pinch of garlic powder
• A splash of hot sauce (optional)

Instructions

1. Preheat your oven to 350°F and grease a baking dish lightly.
2. Cook the macaroni according to the package instructions until al dente, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Tip: Keep the heat medium to avoid burning the butter.
4. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw flour taste.
5. Gradually add the milk, whisking constantly to prevent lumps. Tip: Room temperature milk blends more smoothly.
6. Cook the mixture until it thickens, about 5 minutes, then remove from heat.
7. Stir in the cheddar and mozzarella cheeses until melted and smooth. Add salt, pepper, garlic powder, and hot sauce if using.
8. Combine the cheese sauce with the cooked macaroni, mixing well.
9. Pour the mixture into the prepared baking dish and bake for 20 minutes, or until bubbly and lightly golden on top. Tip: For a crispier top, broil for the last 2 minutes.

Absolutely creamy with a perfect cheese pull, this mac and cheese is a dream. Serve it straight from the oven with a sprinkle of fresh herbs or crispy bacon bits for extra flair.

Asian Stir Fry Noodles for Gatherings

Zesty and full of flavor, this Asian Stir Fry Noodles dish is your go-to for feeding a crowd without spending all day in the kitchen. You’ll love how quick it comes together, and your friends will be begging for the recipe.

Ingredients

• 8 oz of your favorite noodles (like udon or rice noodles)
• 2 tbsp vegetable oil
• a couple of garlic cloves, minced
• 1 tbsp ginger, grated
• a splash of soy sauce
• 1 cup mixed veggies (think bell peppers, carrots, and snap peas)
• 1/2 lb protein of choice (chicken, beef, or tofu), sliced thin
• a drizzle of sesame oil for finishing

Instructions

1. Boil the noodles according to the package instructions, then drain and set aside. Tip: Rinse under cold water to stop the cooking and prevent sticking.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and ginger, stirring for about 30 seconds until fragrant.
3. Toss in your protein, cooking until it’s no longer pink (about 5-7 minutes). Tip: Don’t overcrowd the pan to ensure everything gets nicely browned.
4. Add the mixed veggies, stirring for another 3-4 minutes until they’re just tender but still crisp.
5. Throw the noodles back into the pan, along with the soy sauce. Stir everything together for a couple of minutes until well combined and heated through. Tip: Use tongs for easier mixing.
6. Finish with a drizzle of sesame oil, give it one final toss, and you’re ready to serve.

Mouthwatering and satisfying, these noodles have the perfect chew with a hint of smokiness from the high heat. Serve them straight from the wok for a fun, family-style meal that’ll have everyone reaching for seconds.

Baked Ziti with Meatballs for Crowds

Ready to dive into a dish that’s as comforting as it is crowd-pleasing? This baked ziti with meatballs is your go-to for feeding a hungry bunch without breaking a sweat.

Ingredients

• 1 lb ziti pasta
• a couple of tbsp olive oil
• 1 lb ground beef
• a splash of milk
• 1 cup breadcrumbs
• 2 eggs
• a handful of grated Parmesan
• a pinch of salt and pepper
• 24 oz marinara sauce
• 2 cups shredded mozzarella
• a sprinkle of fresh basil

Instructions

1. Preheat your oven to 375°F and grab a large baking dish.
2. Boil the ziti in salted water until al dente, about 8 minutes, then drain and toss with a bit of olive oil to prevent sticking.
3. While the pasta cooks, mix the ground beef, milk, breadcrumbs, eggs, Parmesan, salt, and pepper in a bowl. Roll into small meatballs.
4. Brown the meatballs in a skillet over medium heat for about 5 minutes—they’ll finish cooking in the oven.
5. Layer half the ziti in the baking dish, top with half the marinara, all the meatballs, then the remaining ziti and sauce.
6. Cover with mozzarella and bake for 25 minutes, until bubbly and golden.
7. Let it sit for 5 minutes before serving—this helps the layers set.
8. Garnish with fresh basil for a pop of color and flavor.

Look at that cheesy, meaty masterpiece! The ziti stays perfectly tender, while the meatballs add a hearty bite. Serve it straight from the dish with a side of garlic bread for the ultimate comfort meal.

Chili Con Carne for Large Groups

Alright, let’s dive into making a big pot of Chili Con Carne that’ll have everyone coming back for seconds. It’s perfect for feeding a crowd, and trust me, the flavors are worth the wait.

Ingredients

• 2 lbs of ground beef
• a couple of onions, chopped
• 4 cloves of garlic, minced
• 2 cans (15 oz each) of kidney beans, drained
• a splash of olive oil
• 2 cans (15 oz each) of diced tomatoes
• 3 tbsp of chili powder
• 1 tsp of cumin
• a pinch of salt and pepper
• 2 cups of beef broth

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onions and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Tip: Don’t rush the onions and garlic; they’re the flavor base of your chili.
4. Add the ground beef to the pot, breaking it apart with a spoon, and cook until it’s no longer pink, about 10 minutes.
5. Stir in the chili powder, cumin, salt, and pepper, coating the beef evenly.
6. Pour in the diced tomatoes and beef broth, bringing the mixture to a simmer.
7. Tip: Simmering is key for melding the flavors, so keep it at a gentle bubble.
8. Add the kidney beans, then let the chili simmer uncovered for at least 30 minutes, stirring occasionally.
9. Tip: The longer it simmers, the better it tastes, so feel free to let it go for up to an hour.
10. Check the seasoning and adjust if needed before serving.

This chili turns out rich and hearty, with a depth of flavor that’s hard to resist. Try serving it over a baked potato or with a side of cornbread for a cozy twist.

Shepherd’s Pie for Family Reunions

Remember those chilly evenings when all you craved was something hearty and comforting? Shepherd’s pie is your go-to, especially for those big family gatherings where everyone’s looking for a taste of home.

Ingredients

• 1.5 lbs of ground lamb (or beef if you’re making cottage pie)
• A couple of carrots, diced
• A stalk or two of celery, chopped
• An onion, finely chopped
• A splash of Worcestershire sauce
• A cup of frozen peas
• 2 cups of beef stock
• 2 tbsp of tomato paste
• 4 large potatoes, peeled and cubed
• A half cup of milk
• 4 tbsp of butter
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F. It’s the perfect temp to get that golden crust.
2. Boil the potatoes in salted water until fork-tender, about 15 minutes. Tip: Start with cold water to ensure even cooking.
3. While the potatoes cook, brown the ground lamb in a large skillet over medium heat. No oil needed—the lamb’s fat will do the trick.
4. Add the onion, carrots, and celery to the skillet. Cook until the veggies soften, about 5 minutes.
5. Stir in the tomato paste and Worcestershire sauce. Let it cook for a minute to deepen the flavors.
6. Pour in the beef stock and add the peas. Simmer until the mixture thickens slightly, about 10 minutes. Tip: If it’s too watery, let it simmer a bit longer.
7. Drain the potatoes and mash them with the milk, butter, salt, and pepper until smooth. Tip: Warm the milk before adding to avoid a gluey texture.
8. Transfer the meat mixture to a baking dish. Spread the mashed potatoes over the top. Use a fork to create peaks—they’ll crisp up nicely.
9. Bake for 20 minutes or until the top is golden and the edges are bubbly.

Every bite of this shepherd’s pie is a cozy hug, with the creamy potatoes balancing the savory filling. Try serving it with a simple green salad to cut through the richness.

Garlic Butter Shrimp Pasta for Parties

This Garlic Butter Shrimp Pasta is your go-to for impressing guests without spending all night in the kitchen. It’s creamy, garlicky, and packed with flavor that’ll have everyone asking for seconds.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 8 oz of fettuccine pasta
• 4 tbsp of unsalted butter
• 4 cloves of garlic, minced
• a splash of heavy cream
• a couple of tbsp of grated Parmesan cheese
• salt and freshly ground black pepper to taste
• a handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Tip: Save a cup of pasta water before draining.
2. While the pasta cooks, melt 2 tbsp of butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Pour in the heavy cream and let it simmer for a minute to thicken slightly. Stir in the Parmesan cheese until melted.
5. Add the cooked pasta and shrimp back to the skillet. Toss everything together, adding a splash of pasta water if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Garnish with chopped parsley before serving.

Buttery shrimp and al dente pasta coated in a rich garlic cream sauce make this dish a crowd-pleaser. Serve it straight from the skillet for a rustic touch, or plate it up with a sprinkle of extra Parmesan for those who love a cheesy finish.

Vegetable Fried Rice for Group Lunches

This vegetable fried rice is your go-to for feeding a crowd without breaking a sweat. Packed with colorful veggies and fluffy rice, it’s a hit for any group lunch.

Ingredients

• 2 cups of cooked, day-old rice (trust me, it fries better)
• A splash of vegetable oil
• A couple of cloves of garlic, minced
• 1 cup of mixed veggies (think carrots, peas, and bell peppers)
• 2 eggs, lightly beaten
• A splash of soy sauce
• A pinch of salt
• A sprinkle of green onions for garnish

Instructions

1. Heat a large pan or wok over medium-high heat and add a splash of vegetable oil.
2. Toss in the minced garlic and stir for about 30 seconds until it’s golden and fragrant.
3. Add the mixed veggies to the pan. Stir-fry for 2-3 minutes until they’re just tender but still crisp.
4. Push the veggies to one side of the pan. Pour the beaten eggs into the other side and scramble them until fully cooked.
5. Mix the eggs with the veggies, then add the day-old rice. Break up any clumps with your spatula.
6. Drizzle a splash of soy sauce over the rice and stir everything together. Cook for another 2-3 minutes until the rice is heated through.
7. Season with a pinch of salt, give it one final stir, and you’re done!

Best served hot, this fried rice has the perfect balance of fluffy and slightly crispy textures. For a fun twist, serve it in hollowed-out bell peppers or with a side of spicy sriracha mayo.

Beef and Broccoli Stir Fry for Events

Ever find yourself scrambling for a dish that’s both impressive and easy to whip up for your next gathering? This Beef and Broccoli Stir Fry is your go-to. It’s packed with flavor, quick to make, and sure to please a crowd.

Ingredients

• 1 lb beef sirloin, sliced thin
• 3 cups broccoli florets
• 2 tbsp olive oil
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tsp ginger, grated
• a pinch of red pepper flakes
• 1/2 cup beef broth
• 1 tbsp cornstarch
• a drizzle of honey

Instructions

1. Heat olive oil in a large pan over medium-high heat until it shimmers.
2. Add the beef slices, spreading them out so they brown evenly. Cook for about 2 minutes per side, then set aside.
3. In the same pan, toss in the broccoli, garlic, ginger, and red pepper flakes. Stir fry for 3 minutes until the broccoli is bright green but still crisp.
4. Tip: Don’t overcrowd the pan to ensure everything gets nicely browned.
5. Whisk together the soy sauce, beef broth, cornstarch, and honey in a small bowl until smooth.
6. Pour the sauce over the broccoli, stirring constantly. It’ll thicken up in about a minute.
7. Tip: If the sauce thickens too much, add a little more broth to loosen it.
8. Return the beef to the pan, tossing everything together to coat. Heat through for another minute.
9. Tip: Let it sit for a minute off the heat before serving to let the flavors meld.

Kind of amazing how tender the beef stays, right? The broccoli keeps a slight crunch, and the sauce is just the right mix of savory and sweet. Try serving it over a bed of quinoa for a hearty twist.

Chicken Parmesan Casserole for Potlucks

Unbelievably easy and always a crowd-pleaser, this Chicken Parmesan Casserole is your go-to for any potluck. You’ll love how it layers all the flavors of the classic dish into one simple bake.

Ingredients

• 2 cups of shredded cooked chicken
• 2 cups of marinara sauce
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1 cup of breadcrumbs
• A couple of tablespoons of olive oil
• A sprinkle of Italian seasoning
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Spread the shredded chicken evenly at the bottom of the dish.
3. Pour the marinara sauce over the chicken, covering it completely.
4. Sprinkle the mozzarella and Parmesan cheeses on top of the sauce.
5. In a small bowl, mix the breadcrumbs with a couple of tablespoons of olive oil and a sprinkle of Italian seasoning.
6. Spread the breadcrumb mixture over the cheese layer for that crispy topping.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
8. Let it sit for 5 minutes before serving to let the layers set.

You’ll get a crispy, cheesy top with a saucy, tender chicken underneath. Perfect with a side of garlic bread or over a bed of pasta for a heartier meal.

Seafood Paella for Large Gatherings

Ready to impress a crowd with minimal fuss? This seafood paella is your go-to for feeding a bunch without spending all day in the kitchen. It’s vibrant, flavorful, and sure to spark conversations.

Ingredients

• 2 cups of short-grain rice, like Bomba or Arborio
• A splash of olive oil, about 1/4 cup
• A couple of cloves of garlic, minced
• 1 large onion, diced
• 1 red bell pepper, sliced thin
• 1 tsp of smoked paprika
• A pinch of saffron threads
• 4 cups of chicken or seafood stock
• 1 lb of mixed seafood (think shrimp, mussels, and squid)
• 1 lemon, cut into wedges
• A handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat.
2. Add the garlic, onion, and bell pepper. Cook until soft, about 5 minutes.
3. Stir in the rice, making sure it’s well coated with the oil and veggies.
4. Sprinkle in the smoked paprika and saffron, giving everything a good mix.
5. Pour in the stock and bring to a simmer. Don’t stir after this point to get that perfect socarrat (the crispy bottom).
6. Arrange the seafood on top of the rice. Cover and cook for about 15 minutes, or until the seafood is done and the rice has absorbed most of the liquid.
7. Remove from heat and let it sit, covered, for 5 minutes. This lets the flavors meld.
8. Garnish with lemon wedges and parsley before serving.

Here’s how it turns out: the rice is fluffy yet slightly crispy on the bottom, packed with smoky, briny flavors. Serve it right in the pan for a rustic, family-style meal that’s as fun to look at as it is to eat.

Greek Salad with Grilled Chicken for Crowds

Feeling like you need something fresh yet filling for your next big gathering? This Greek Salad with Grilled Chicken is your go-to. It’s packed with flavors, easy to whip up, and sure to please a crowd.

Ingredients

• 4 boneless, skinless chicken breasts
• A big glug of olive oil
• A couple of cloves of garlic, minced
• A sprinkle of salt and pepper
• 1 large cucumber, chopped
• A handful of cherry tomatoes, halved
• 1 red onion, thinly sliced
• A block of feta cheese, cubed
• A handful of Kalamata olives
• A splash of red wine vinegar
• A pinch of dried oregano

Instructions

1. Preheat your grill to medium-high, about 375°F. Tip: Make sure the grill grates are clean to prevent sticking.
2. Rub the chicken breasts with olive oil, minced garlic, salt, and pepper. Tip: Letting the chicken sit with the seasoning for 10 minutes enhances the flavor.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken more than once to get those perfect grill marks.
4. Let the chicken rest for 5 minutes, then slice it into strips.
5. In a large bowl, toss together the cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
6. Drizzle with olive oil and red wine vinegar, then sprinkle with dried oregano. Toss gently to combine.
7. Add the grilled chicken on top of the salad just before serving.

Vibrant and hearty, this salad brings a satisfying crunch from the veggies and a juicy bite from the chicken. Serve it with warm pita bread for an extra touch of comfort.

Butter Chicken for Group Dinners

Unbelievably easy and always a crowd-pleaser, this butter chicken recipe is your go-to for feeding a group without spending all day in the kitchen. You’ll love how the rich, creamy sauce comes together with minimal effort.

Ingredients

• 2 lbs chicken thighs, cut into bite-sized pieces
• A couple of tablespoons of olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• A thumb-sized piece of ginger, grated
• 1 can (14 oz) of tomato sauce
• 1 cup heavy cream
• A splash of water
• 2 tbsp butter
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
2. Remove the chicken and set aside. In the same pan, add a bit more oil if needed, then sauté the onion until soft, about 3 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the tomato sauce, garam masala, turmeric, and cumin. Let it simmer for 5 minutes to blend the flavors.
5. Return the chicken to the pan. Pour in the heavy cream and a splash of water. Stir well to combine.
6. Simmer on low heat for 15 minutes, stirring occasionally. Tip: The sauce should thicken but if it’s too thick, add a little more water.
7. Finish by stirring in the butter until melted. Taste and adjust salt if needed.

Kick back and enjoy the creamy, dreamy goodness of this butter chicken. Serve it over a bed of fluffy rice or with some naan to scoop up all that delicious sauce. Perfect for those nights when you want something comforting but impressive.

Conclusion

Ready to elevate your next gathering? This roundup of 19 delicious group recipes offers something for every occasion, ensuring your meals are as memorable as they are tasty. We invite you to try these dishes, share your favorites in the comments, and spread the culinary love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos