15 Casserole Recipes Using Canned Chicken

I recently discovered some delightful casserole recipes featuring canned chicken, and I couldn’t wait to share them with you!

These dishes are not only super easy to whip up, but they also fill your home with mouthwatering aromas.

From a warm, cheesy Chicken and Rice Casserole to a zesty Lemon Herb Chicken and Asparagus Bake, there’s something for everyone.

Perfect for busy weeknights or cozy potlucks, these comforting meals are sure to impress.

Let’s explore these tasty ideas together!

Classic Chicken and Rice Casserole

Classic Chicken and Rice Casserole is a comforting and easy-to-prepare dish that brings warmth and flavor to your table. This particular recipe uses canned chicken, which not only cuts down on preparation time but also guarantees the chicken is tender and flavorful.

Perfect for busy weeknights, this casserole is a hearty meal that combines savory chicken with creamy sauce and fluffy rice, all baked to perfection with a golden, cheesy topping. The combination of ingredients creates a dish that’s both filling and satisfying, making it a family favorite.

This casserole is versatile and can be customized with additional vegetables or spices to suit your taste. The creamy texture and the blend of flavors make it a standout dish that requires minimal effort but delivers maximum comfort.

Whether you’re a novice cook or an experienced chef, this Classic Chicken and Rice Casserole is a must-try recipe that will surely become a staple in your meal rotation.

Ingredients (Serves 4-6):

• 2 cans (12.5 oz each) of chicken, drained
• 1 cup of uncooked long-grain white rice
• 1 can (10.5 oz) of condensed cream of chicken soup
• 1 can (10.5 oz) of condensed cream of mushroom soup
• 1 ½ cups of chicken broth
• 1 cup of milk
• 1 medium onion, diced
• 1 cup of frozen peas and carrots mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup of shredded cheddar cheese

Instructions:

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little bit of oil to prevent sticking.
2. Mix the Ingredients: In a large mixing bowl, combine the drained canned chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, diced onion, frozen peas and carrots, garlic powder, onion powder, salt, and pepper. Stir well to confirm all the ingredients are thoroughly mixed.
3. Assemble the Casserole: Pour the mixture into the prepared baking dish, spreading it evenly. Make sure the rice is submerged in the liquid to guarantee even cooking.
4. Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 50-60 minutes, or until the rice is tender and the liquid has been absorbed.
5. Add the Cheese: Remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Cool and Serve: Once done, remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set and makes it easier to portion out.

Extra Tips:

For added flavor, consider adding a pinch of paprika or a dash of hot sauce to the mixture before baking. If you prefer a crunchier topping, you can sprinkle crushed crackers or breadcrumbs over the cheese before the final baking step.

Feel free to substitute the peas and carrots with your favorite vegetables, such as broccoli or bell peppers, for a personalized touch. Finally, if you want to use fresh chicken, simply cook and shred it before incorporating it into the recipe.

Cheesy Chicken and Broccoli Bake

Cheesy Chicken and Broccoli Bake is a comforting and delicious casserole that’s perfect for a weeknight dinner or a potluck gathering. The combination of tender broccoli, savory canned chicken, and the creamy, cheesy sauce creates a dish that’s both nourishing and satisfying.

Designed to be made quickly with pantry staples, this recipe brings the convenience of canned chicken to the forefront, making it easy to whip up a hearty meal without much fuss.

This dish is perfect for a family of 4-6 people, providing generous servings that are both filling and flavorful. The casserole is baked to perfection, with the cheese melting into the sauce, creating a bubbly, golden crust on top.

It’s a one-pan wonder that not only saves time on cooking but also on cleanup. With a few simple ingredients, this Cheesy Chicken and Broccoli Bake can become a staple in your meal rotation, sure to please even the pickiest eaters.

Ingredients (serves 4-6):

• 2 cups cooked or canned chicken, shredded
• 4 cups broccoli florets
• 2 cups cooked rice
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup crushed Ritz crackers
• 2 tablespoons butter, melted

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that it reaches the desired temperature by the time you’re ready to bake the casserole.
2. Prepare the Broccoli: In a large pot of boiling water, cook the broccoli florets for about 2-3 minutes until they’re bright green and slightly tender. Drain the broccoli and set it aside.
3. Mix the Base Ingredients: In a large mixing bowl, combine the shredded canned chicken, cooked rice, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until all the ingredients are well incorporated.
4. Assemble the Casserole: In a greased 9×13-inch baking dish, spread the cooked broccoli evenly across the bottom. Pour the chicken and rice mixture over the broccoli, spreading it out evenly.
5. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the chicken and broccoli mixture, guaranteeing full coverage.
6. Prepare the Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter until the crackers are well coated. Sprinkle this mixture over the cheese layer for a crispy topping.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
8. Cool and Serve: Allow the casserole to cool for about 5 minutes before serving. This helps it to set slightly and makes it easier to serve.

Extra Tips:

To save on preparation time, you can use pre-cooked or leftover rice. If you prefer a spicier dish, consider adding a pinch of cayenne pepper to the mixture.

For an added layer of flavor, you can sauté the broccoli with a bit of garlic and olive oil before adding it to the casserole. Additionally, feel free to experiment with different cheeses, such as mozzarella or Monterey Jack, to suit your taste preferences.

Mexican Chicken Enchilada Casserole

Mexican Chicken Enchilada Casserole is a delightful fusion of bold flavors and comforting textures that bring the spirit of Mexican cuisine to your table. This dish is perfect for busy weeknights when you want something delicious yet effortless to prepare. By using canned chicken, you can cut down on prep time without sacrificing taste, making it an ideal option for families or when you have guests over.

The layers of tortillas, cheese, and enchilada sauce meld together beautifully, creating a satisfying and hearty meal that everyone will love. This casserole isn’t only quick to make but also versatile, allowing you to customize it to suit your preferences. Whether you’re looking for a spicy kick or a milder taste, you can adjust the ingredients to match your desired flavor profile.

Serve it with a side of Mexican rice or a fresh salad to complete the meal. It’s sure to become a family favorite, offering the authentic taste of enchiladas without the hassle of rolling each one individually.

Ingredients (Serves 4-6):

• 2 cups shredded canned chicken
• 2 cups enchilada sauce
• 1 cup sour cream
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded Mexican cheese blend
• 1 can (4 oz) diced green chilies
• 6 corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
2. Prepare the Filling: In a large mixing bowl, combine the shredded canned chicken, diced green chilies, black beans, cumin, garlic powder, salt, and pepper. Mix until well combined.
3. Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of enchilada sauce to prevent sticking. Lay two corn tortillas over the sauce, tearing them if needed to cover the bottom completely.
4. Assemble the Casserole: Spread half of the chicken mixture over the tortillas, followed by 1/3 of the cheese. Add another layer of tortillas, then pour half of the remaining enchilada sauce over them. Add the rest of the chicken mixture, another 1/3 of the cheese, and top with the last layer of tortillas.
5. Final Touches: Pour the remaining enchilada sauce over the top layer of tortillas, ensuring they’re completely covered. Sprinkle the remaining cheese on top.
6. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve: Allow the casserole to cool for a few minutes before slicing. Garnish with fresh cilantro and serve with sour cream on the side.

Extra Tips:

For an extra burst of flavor, consider adding a layer of sautéed onions and bell peppers in the casserole. If you prefer a spicier dish, you can include jalapeños or use a spicier enchilada sauce.

To make the casserole even more filling, you can add corn or additional beans. Storing leftovers is easy; simply cover the dish and refrigerate for up to three days, or freeze individual portions for up to three months. Reheat in the oven or microwave until warmed through.

Chicken Alfredo Pasta Casserole

Chicken Alfredo Pasta Casserole is a delicious and comforting dish that’s perfect for a family dinner or a potluck gathering. This recipe combines the creamy richness of Alfredo sauce with the savory goodness of canned chicken, making it both convenient and flavorful. The use of canned chicken not only saves time but also guarantees that you have a protein-packed meal ready in no time.

With its cheesy topping and satisfying pasta base, this casserole is a surefire hit for anyone craving a hearty meal. This casserole isn’t only easy to make but also versatile, allowing you to add your favorite vegetables or spices to suit your taste. Ideal for serving 4-6 people, this dish is a wonderful way to enjoy a classic Alfredo flavor without spending hours in the kitchen.

Whether you’re a busy parent or just looking for a quick dinner idea, Chicken Alfredo Pasta Casserole is a go-to recipe that everyone will love.

Ingredients (for 4-6 servings):

• 2 cans (12.5 oz each) of canned chicken, drained
• 12 oz penne pasta
• 2 cups Alfredo sauce
• 1 cup mozzarella cheese, shredded
• 1 cup Parmesan cheese, shredded
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the casserole.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and return it to the pot.
3. Prepare the Sauce Mixture: In a large skillet over medium heat, add the olive oil. Once heated, add the drained canned chicken and sauté for 2-3 minutes. Stir in the Alfredo sauce, garlic powder, and frozen peas. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
4. Combine Ingredients: Pour the Alfredo sauce mixture over the cooked pasta in the pot. Stir until the pasta is evenly coated with the sauce. Season with salt and pepper to taste.
5. Assemble the Casserole: Transfer the pasta and sauce mixture into a 9×13-inch baking dish. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden brown top.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve warm.

Extra Tips:

For an added depth of flavor, consider incorporating a pinch of nutmeg into the Alfredo sauce mixture. If you prefer some extra crunch, top the casserole with breadcrumbs before baking.

You can also substitute the frozen peas with other vegetables such as broccoli or spinach to enhance the nutritional value of the dish. Finally, if you have leftover rotisserie chicken, it can be a great alternative to canned chicken, providing a different texture and taste.

Buffalo Chicken Mac and Cheese

This casserole is designed to serve 4-6 people, making it ideal for a small group. The combination of pasta, cheese, and chicken makes it a hearty meal that can stand alone or be paired with a simple side salad or some crusty bread.

The use of canned chicken further simplifies the preparation process, allowing you to focus on crafting a delicious and satisfying dish that everyone will love.

Ingredients:

• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 can (12.5 oz) canned chicken, drained
• 1 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• 1/4 cup chopped green onions
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ascertain it’s ready for baking the casserole.
2. Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni until al dente, according to package instructions. Once cooked, drain the pasta and set it aside.
3. Prepare the Cheese Sauce: In a large mixing bowl, combine the shredded cheddar cheese, buffalo sauce, ranch dressing, sour cream, and milk. Mix until the ingredients are well incorporated and smooth.
4. Combine Ingredients: Add the drained canned chicken to the cheese sauce mixture, breaking it up with a fork. Stir in the cooked pasta until everything is evenly coated with the sauce.
5. Assemble the Casserole: Transfer the pasta and chicken mixture into a greased 9×13 inch baking dish. Spread it out evenly to ascertain even cooking.
6. Prepare the Topping: In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with chopped green onions before serving.

Extra Tips:

To ascertain maximum flavor, taste the cheese sauce before combining it with the pasta and adjust the seasoning with salt and pepper as needed.

If you prefer a spicier dish, increase the amount of buffalo sauce or add a dash of hot sauce. You can also personalize this dish by adding additional ingredients like crumbled blue cheese or sliced jalapeños for an extra kick.

If you have more time, consider cooking fresh chicken breast instead of using canned chicken for a more robust flavor.

Creamy Chicken and Mushroom Casserole

Creamy Chicken and Mushroom Casserole is a delightful and comforting dish that combines the rich flavors of mushrooms, the creaminess of a decadent sauce, and the convenience of canned chicken. This recipe is perfect for those busy weeknights when you want to serve something nourishing yet quick to prepare.

The combination of earthy mushrooms and tender chicken in a creamy sauce will surely satisfy your taste buds and warm your soul. This casserole dish isn’t only easy to make but also versatile. You can serve it with a side of rice, pasta, or even a fresh green salad to complete the meal.

The use of canned chicken speeds up the preparation process without compromising on flavor, making it an ideal choice for families looking for a quick and satisfying dinner option. Let’s explore the ingredients and instructions needed to create this comforting casserole for 4-6 people.

Ingredients:

• 2 cups canned chicken, drained and shredded
• 2 cups sliced mushrooms
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s ready for baking once your casserole is prepared.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent.
3. Add Mushrooms: Add the sliced mushrooms to the skillet and continue to cook until they’re softened and slightly browned, about 5 minutes.
4. Mix the Sauce: In a large mixing bowl, combine the cream of mushroom soup, sour cream, and chicken broth. Stir in the dried thyme, salt, and pepper. Mix until the ingredients are well combined.
5. Combine Ingredients: Add the shredded chicken and sautéed mushroom mixture to the bowl with the sauce. Stir until everything is evenly coated.
6. Assemble the Casserole: Transfer the chicken and mushroom mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
7. Add the Topping: In a small bowl, mix the breadcrumbs with a little olive oil to moisten them. Evenly sprinkle the breadcrumbs over the cheese layer in the baking dish.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
9. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley if desired, and serve warm.

Extra Tips:

When preparing Creamy Chicken and Mushroom Casserole, feel free to get creative with the ingredients. You can substitute the cheddar cheese with mozzarella or parmesan for a different flavor profile.

If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the sauce mixture. For an added nutritional boost, consider incorporating a handful of spinach or kale into the sautéed mushroom mix.

This casserole can also be made ahead of time, stored in the refrigerator, and baked when ready to serve, making it a convenient option for meal prep.

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a comforting and hearty dish that combines the classic flavors of a traditional pot pie with the convenience of a casserole. This recipe is perfect for busy weeknights or when you want to serve something warm and satisfying to your family.

Utilizing canned chicken helps to cut down on prep time, making this dish quick and easy to prepare without sacrificing any of the delicious flavors. The flaky, golden crust pairs perfectly with the creamy chicken and vegetable filling, creating a dish that’s sure to become a family favorite.

The casserole is filled with tender chicken, mixed vegetables, and a savory gravy, all topped with a buttery, flaky crust. Whether you’re a seasoned cook or a beginner in the kitchen, this Chicken Pot Pie Casserole is simple to make and bound to please a crowd of 4-6 people.

Ingredients:

• 2 cans (10 oz each) canned chicken, drained
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed
• 1/2 cup chopped onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 package (refrigerated) pie crusts
• 1 tablespoon butter, melted

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 400°F (200°C). This will guarantee the casserole bakes evenly and the crust becomes golden and flaky.
2. Prepare Filling: In a large mixing bowl, combine the canned chicken, cream of chicken soup, chicken broth, thawed mixed vegetables, chopped onion, garlic powder, dried thyme, and black pepper. Stir well to combine all ingredients, making sure the chicken is broken into smaller pieces and evenly distributed throughout the mixture.
3. Assemble Casserole: Pour the chicken mixture into a 9×13 inch baking dish, spreading it out evenly with a spatula. This will ensure that every serving has a good amount of filling.
4. Add Crust: Unroll the refrigerated pie crusts and place them over the top of the filling. If necessary, trim the edges to fit the baking dish, and press the crust down gently around the edges to seal.
5. Brush with Butter: Using a pastry brush, lightly coat the top of the pie crust with melted butter. This will help the crust turn a beautiful golden brown as it bakes.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the crust during the final 5 minutes of baking to ensure it doesn’t over-brown.
7. Cool and Serve: Once baked, remove the casserole from the oven and let it cool for about 5 minutes before serving. This allows the filling to set slightly, making it easier to serve.

Extra Tips:

For added flavor, consider adding a pinch of nutmeg or a splash of white wine to the filling before baking. If you prefer a thicker filling, mix in a tablespoon of flour or cornstarch to the chicken mixture.

Also, if you have a bit more time, you can swap the refrigerated pie crust for homemade pastry for a more personal touch. Finally, feel free to use fresh vegetables instead of frozen for a more vibrant dish; just be sure to cook them slightly before adding them to the filling.

Southwest Chicken and Quinoa Bake

Southwest Chicken and Quinoa Bake is a delightful and hearty dish that combines the rich flavors of the Southwest with the wholesome goodness of quinoa. This casserole is perfect for a family dinner or a potluck, offering a nutritious meal that’s easy to prepare and likely to please a crowd.

Utilizing canned chicken as a convenient ingredient, this recipe isn’t only quick to assemble but also full of protein, fiber, and vibrant flavors. The creamy texture of the quinoa combined with the zesty kick from the Southwest spices creates a mouthwatering experience in every bite.

This dish is enhanced by the addition of black beans, corn, and a blend of cheeses, making it a complete and satisfying meal. With its comforting layers and the convenience of canned chicken, Southwest Chicken and Quinoa Bake is a go-to recipe for busy weeknights or when you’re in need of a delicious and filling meal.

Ingredients for 4-6 servings:

• 2 cups cooked quinoa
• 1 can (12.5 oz) canned chicken, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 packet (1 oz) taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional)
• 1 lime, cut into wedges (optional)

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s ready for baking once the casserole is assembled.
2. Prepare Quinoa: Cook the quinoa according to package instructions if it isn’t already prepared. You’ll need 2 cups of cooked quinoa for this recipe.
3. Mix Ingredients: In a large mixing bowl, combine the cooked quinoa, drained canned chicken, black beans, corn, and diced tomatoes with green chilies. Stir in the taco seasoning, garlic powder, onion powder, sour cream, and half of the cheddar and Monterey Jack cheeses. Mix until all ingredients are thoroughly combined.
4. Season: Taste the mixture and add salt and pepper as needed for additional seasoning.
5. Assemble Casserole: Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly. Top with the remaining cheeses, ensuring they cover the surface well.
6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly.
7. Garnish and Serve: Once baked, remove from oven and let it cool slightly. Garnish with chopped fresh cilantro and serve with lime wedges on the side for a fresh burst of flavor.

Extra Tips:

For an added flavor boost, consider mixing in some chopped green onions or jalapeños to the casserole before baking. If you prefer a spicier dish, opt for a spicier taco seasoning or add a dash of cayenne pepper.

To make the casserole ahead of time, prepare the mixture and store it in the refrigerator for up to a day before baking. This dish also freezes well, so consider making a double batch and freezing one for a future meal. When reheating, add a splash of chicken broth or water to maintain moisture.

Chicken and Stuffing Casserole

In addition to its flavorful profile, this casserole is also incredibly easy to make. With just a few pantry staples and minimal prep time, you can have a warm, home-cooked meal ready in under an hour. The use of canned chicken simplifies the process, and the stuffing mix adds a delightful crunch and familiar taste. This dish is perfect for those days when you want something delicious without spending hours in the kitchen.

Ingredients (Serves 4-6):

• 2 cups of cooked stuffing mix
• 2 cans (12.5 oz each) of canned chicken, drained
• 1 can (10.5 oz) of cream of chicken soup
• 1 cup chicken broth
• 1 cup sour cream
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup frozen mixed vegetables (optional)
• 1 cup shredded cheddar cheese (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s ready for baking.
2. Prepare the Stuffing Mix: Follow the package instructions to prepare 2 cups of stuffing mix. Typically, this involves combining the stuffing mix with water or broth and butter, then setting it aside to fluff up.
3. Mix the Base: In a large mixing bowl, combine the canned chicken, cream of chicken soup, chicken broth, and sour cream. Stir in the thyme, garlic powder, salt, and pepper. Confirm that the ingredients are well mixed to form a creamy base.
4. Add Vegetables (Optional): If using, fold in the frozen mixed vegetables into the chicken mixture. This adds both color and nutritional value to the casserole.
5. Assemble the Casserole: Spread the chicken mixture evenly in a greased 9×13-inch baking dish. Top with the prepared stuffing mix, spreading it evenly over the chicken layer.
6. Add Cheese (Optional): Sprinkle the shredded cheddar cheese over the top of the stuffing layer if desired. This will create a deliciously cheesy crust.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
8. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This helps the dish set and makes it easier to slice.

Extra Tips:

For a richer flavor, substitute the chicken broth with a vegetable broth or more cream of chicken soup. If you prefer a slightly crispy topping, broil the casserole for the last 2-3 minutes of baking, but watch closely to prevent burning.

This dish is versatile, so feel free to add your favorite herbs or spices to suit your taste. Additionally, using different types of cheese can give the casserole a unique twist. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Spinach and Artichoke Chicken Casserole

Spinach and Artichoke Chicken Casserole is a delightful and comforting dish that combines the creamy, savory flavors of spinach and artichoke dip with the hearty presence of canned chicken. Perfect for a weeknight dinner or a gathering with friends, this casserole is both easy to prepare and satisfying to eat.

With its rich texture and blend of flavors, it’s bound to become a family favorite. This dish isn’t only quick to assemble but also bakes up to a bubbly, golden perfection, making it an ideal choice for those who love the convenience of using canned ingredients without compromising on taste.

The recipe leverages the convenience of canned chicken, which cuts down on prep time without sacrificing protein. The addition of spinach brings a nutritional boost, while artichokes add a subtle tangy flavor that complements the creaminess of the dish.

The casserole is topped with a layer of melted cheese, adding a deliciously gooey finish that ties all the components together. Ideal for serving 4-6 people, this recipe is perfect for a cozy family meal or a potluck gathering.

Ingredients:

• 2 cans (12.5 oz each) of canned chicken, drained
• 1 can (14 oz) of artichoke hearts, drained and chopped
• 1 package (10 oz) of frozen spinach, thawed and drained
• 8 oz of cream cheese, softened
• 1 cup of sour cream
• 1/2 cup of mayonnaise
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste
• 1 cup of shredded mozzarella cheese (for topping)

Cooking Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) to make sure it’s hot when you’re ready to bake the casserole.

2. Prepare the Baking Dish: Grease a 9×13-inch baking dish lightly with cooking spray to prevent the casserole from sticking.

3. Combine Ingredients: In a large mixing bowl, combine the drained canned chicken, chopped artichoke hearts, and thawed spinach. Mix in the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, and grated Parmesan.

Add the garlic powder, onion powder, and season with salt and pepper to taste. Stir everything until well combined.

4. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.

5. Add Cheese Topping: Sprinkle the remaining shredded mozzarella cheese evenly over the top of the casserole.

6. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

7. Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This will help the flavors settle and make it easier to cut into portions.

Extra Tips:

For a bit of extra crunch, consider adding breadcrumbs or crushed crackers on top of the cheese before baking. You can also experiment with adding other vegetables, such as mushrooms or bell peppers, for additional flavor and texture.

If you prefer a spicier dish, try adding a pinch of red pepper flakes to the mixture. Finally, make sure to drain the spinach thoroughly to avoid a watery casserole, as excess moisture can affect the dish’s consistency.

BBQ Chicken and Cornbread Casserole

BBQ Chicken and Cornbread Casserole is a comforting and easy-to-make dish that brings together the smoky flavors of barbecue with the hearty texture of cornbread. Perfect for a family dinner or a casual gathering, this casserole uses canned chicken as a convenient ingredient, making the prep time minimal while still delivering a satisfying meal.

The combination of sweet barbecue sauce, tender chicken, and fluffy cornbread creates a delightful balance of flavors and textures that everyone will enjoy. This dish isn’t only delicious but also incredibly versatile. You can easily adjust the ingredients to suit your taste preferences or dietary needs, such as using a different type of cheese or adding more vegetables.

The casserole is baked to golden perfection, with the cornbread forming a slightly crispy crust that encases the flavorful chicken mixture beneath. It’s a one-dish wonder that will quickly become a staple in your recipe collection.

Ingredients (serves 4-6):

• 2 cups canned chicken, drained and shredded
• 1 cup barbecue sauce
• 1 can (15 oz) whole kernel corn, drained
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 box (8.5 oz) cornbread mix
• 1/3 cup milk
• 1 large egg
• 1 tablespoon melted butter
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the casserole cooks evenly and the cornbread topping becomes golden brown.
2. Prepare the Chicken Mixture: In a large bowl, combine the canned chicken, barbecue sauce, drained corn, diced onions, and diced bell peppers. Stir until all the ingredients are well mixed. Season with salt and pepper to taste.
3. Assemble the Casserole: Spread the chicken mixture evenly in a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese over the chicken mixture, making sure it covers the entire surface.
4. Prepare the Cornbread Topping: In another bowl, prepare the cornbread mix according to the package instructions, typically by mixing the cornbread mix with milk and the egg. Add the melted butter and stir until smooth.
5. Top the Casserole: Pour the prepared cornbread batter over the chicken and cheese layer, spreading it evenly with a spatula to cover the entire dish.
6. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let it Rest: Once baked, remove the casserole from the oven and let it rest for about 5 minutes. This allows the layers to set and makes serving easier.

Extra Tips: For added flavor, consider mixing in a teaspoon of smoked paprika or a dash of hot sauce into the chicken mixture. If you prefer a spicier kick, use a spicy barbecue sauce or add jalapeños to the mix.

To make the dish even more nutritious, you can add more vegetables like chopped zucchini or mushrooms. If you want a creamier texture, stir in a half cup of sour cream or cream cheese into the chicken mixture before baking.

Lemon Herb Chicken and Asparagus Bake

Lemon Herb Chicken and Asparagus Bake is a delightful and easy-to-make casserole that brings together the tangy freshness of lemon and the earthy flavor of herbs with the convenience of canned chicken. This dish is perfect for a weeknight dinner or a casual family gathering, offering a satisfying meal that can be prepared in under an hour. The combination of tender chicken, crisp asparagus, and a creamy lemon sauce will tantalize your taste buds and have everyone coming back for seconds.

This casserole recipe is designed for busy cooks who want to serve a delicious homemade meal without spending hours in the kitchen. Canned chicken provides a convenient protein source, while fresh asparagus adds a nutritious crunch. The creamy lemon and herb sauce ties all the ingredients together beautifully, creating a harmonious balance of flavors.

Whether you’re an experienced home cook or a beginner looking for an easy meal, this Lemon Herb Chicken and Asparagus Bake is sure to be a hit.

Ingredients (Serves 4-6 people):

• 2 cans (12.5 oz each) of canned chicken, drained
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 cup of uncooked quinoa or rice
• 1 cup chicken broth
• 1 cup milk
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded mozzarella or cheddar cheese
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking.
2. Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
3. Cook the Quinoa/Rice: In a medium saucepan, combine the quinoa or rice with the chicken broth and bring it to a boil. Reduce the heat, cover, and let it simmer until fully cooked, about 15-20 minutes for quinoa or according to package instructions for rice.
4. Mix the Sauce: In a large bowl, whisk together the milk, olive oil, lemon juice, lemon zest, thyme, rosemary, garlic powder, salt, and pepper until well combined.
5. Combine Ingredients: Add the cooked quinoa or rice, canned chicken, asparagus pieces, and the sauce mixture into the prepared baking dish. Stir gently to combine all ingredients evenly.
6. Add Cheese: Sprinkle the shredded mozzarella or cheddar cheese over the top of the casserole, followed by the grated Parmesan cheese.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the asparagus is tender.
8. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your Lemon Herb Chicken and Asparagus Bake warm.

Extra Tips:

For added flavor, consider tossing the asparagus in a little olive oil and lemon juice before adding it to the casserole. If you prefer a bit of spice, a pinch of red pepper flakes can be added to the sauce mixture.

Additionally, feel free to substitute the canned chicken with leftover rotisserie chicken for a different texture. This casserole can also be prepared a day in advance and baked just before serving, making it an ideal choice for meal prep.

Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole is a comforting, hearty dish that’s perfect for busy weeknights or cozy family gatherings. This recipe combines the savory flavors of canned chicken, wild rice, and a creamy sauce, creating a dish that’s both satisfying and simple to prepare.

With the convenience of canned chicken, you can cut down on preparation time without compromising taste, making this a quick and easy meal option. The casserole isn’t only delicious but also versatile. You can add various vegetables for extra nutrition or tweak the spices to suit your taste preferences.

The creamy texture of the dish is complemented by the nutty flavor of wild rice, creating a balanced and flavorful meal. This recipe serves 4-6 people, making it ideal for a family dinner or for meal prepping for the week.

Ingredients:

• 2 cups cooked wild rice
• 2 cans (10 oz each) of canned chicken, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup chopped onion
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup frozen peas
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs or crushed crackers
• 2 tablespoons butter, melted

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). This will guarantee that your casserole cooks evenly and develops a nice golden crust on top.
2. Prepare the rice: If you haven’t already cooked the wild rice, do so according to the package instructions. Make sure it’s fully cooked and set it aside.
3. Mix the base: In a large mixing bowl, combine the drained canned chicken, cooked wild rice, cream of mushroom soup, sour cream, milk, chopped onion, sliced mushrooms (if using), frozen peas, garlic powder, dried thyme, salt, and pepper. Stir until everything is well-mixed.
4. Assemble the casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly to ensure even cooking.
5. Add the cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. This will create a delicious, cheesy crust when baked.
6. Prepare the topping: In a small bowl, mix the breadcrumbs or crushed crackers with melted butter. Sprinkle this mixture evenly over the cheese layer to add a crunchy texture to the casserole.
7. Bake the casserole: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
8. Cool and serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This will make it easier to cut and serve.

Extra Tips:

For a lighter version of this casserole, you can substitute Greek yogurt for the sour cream. If you prefer a more robust flavor, consider adding a dash of Worcestershire sauce or a sprinkle of cayenne pepper for a bit of heat.

You can also experiment with different types of cheese, such as mozzarella or Monterey Jack, to change up the flavor. Finally, if you have any leftovers, this casserole reheats well and can be enjoyed for several days after cooking.

Chicken Teriyaki Noodle Bake

The Chicken Teriyaki Noodle Bake is a delightful fusion of flavors that brings together the savory goodness of chicken teriyaki with the comforting textures of a noodle casserole. This dish is perfect for busy weeknights or a cozy family dinner, providing a quick and delicious meal using canned chicken as a convenient ingredient.

The harmonious blend of teriyaki sauce with noodles, vegetables, and tender chunks of chicken creates a satisfying and flavorful dish that will have everyone asking for seconds. Not only is this casserole easy to prepare, but it also offers the flexibility to incorporate various vegetables and noodle types to suit your personal preferences.

The use of canned chicken guarantees that you can whip up this meal in no time, cutting down on preparation and cooking time without sacrificing taste. Serve this Chicken Teriyaki Noodle Bake for a serving size of 4-6 people, and watch it become a family favorite that you’ll want to make again and again.

Ingredients:

• 2 cans of cooked chicken (12.5 oz each)
• 12 oz egg noodles
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup teriyaki sauce
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 cup chopped green onions
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Toasted sesame seeds (optional, for garnish)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to get it ready for baking the casserole.

2. Cook the Noodles: In a large pot, bring water to a boil and add the egg noodles. Cook according to the package instructions until al dente. Drain and set aside.

3. Prepare the Sauce: In a medium-sized saucepan, heat the olive oil and sesame oil over medium heat. Add the minced garlic and ground ginger, sautéing for about 1 minute until fragrant.

Stir in the teriyaki sauce, chicken broth, and soy sauce, cooking for another 2-3 minutes until heated through. Adjust seasoning with salt and pepper to your taste.

4. Combine Ingredients: In a large mixing bowl, combine the drained noodles, canned chicken (drained and shredded), frozen mixed vegetables, and the prepared sauce. Mix well to guarantee everything is evenly coated.

5. Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish. Pour the noodle mixture into the dish, spreading it out evenly. Sprinkle the mozzarella cheese on top.

6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions and toasted sesame seeds before serving.

Extra Tips:

To make the Chicken Teriyaki Noodle Bake even more flavorful, consider adding a dash of red pepper flakes for a spicy kick. You can also use different vegetables depending on what you have on hand, such as broccoli, bell peppers, or snap peas.

If you prefer a gluten-free option, substitute the egg noodles with rice noodles and guarantee your teriyaki and soy sauces are gluten-free. This dish can be made ahead and refrigerated; just reheat it in the oven before serving. Enjoy your meal with a side of steamed rice or a fresh salad to complement the flavors of the casserole.

Chicken Parmesan Casserole

Chicken Parmesan Casserole is a delightful twist on the classic Italian-American dish, combining the flavors of Chicken Parmesan with the ease of a casserole. This recipe uses canned chicken, making it a quick and convenient option for busy weeknight dinners or when you’re looking to whip up something delicious without spending too much time in the kitchen.

The dish is baked until bubbly and golden, providing a comforting and satisfying meal that’s sure to please both kids and adults alike. This casserole captures the essence of Chicken Parmesan with its rich tomato sauce, tender chicken, and gooey mozzarella cheese, all layered with a crispy topping of breadcrumbs and Parmesan cheese.

It’s a one-dish meal that can be served with a side salad or garlic bread for a complete dinner experience. The use of canned chicken not only speeds up the cooking process but also guarantees that you have a pantry staple ready to go whenever the craving strikes.

Ingredients (Serving Size: 4-6 people):

• 2 cans (12.5 oz each) of canned chicken, drained and shredded
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
2. Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
3. Mix the Chicken and Sauce: In a large mixing bowl, combine the drained and shredded canned chicken with the marinara sauce. Add salt, pepper, garlic powder, Italian seasoning, and red pepper flakes if using. Stir until the chicken is evenly coated with the sauce.
4. Layer the Ingredients: Spread the chicken and sauce mixture evenly in the prepared baking dish. Top with the shredded mozzarella cheese, spreading it out to cover the chicken mixture.
5. Prepare the Topping: In a separate small bowl, mix together the breadcrumbs, grated Parmesan cheese, and remaining olive oil until the breadcrumbs are evenly coated.
6. Top the Casserole: Sprinkle the breadcrumb mixture over the mozzarella cheese, ensuring an even layer that will crisp up nicely during baking.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
8. Garnish and Serve: Once done, remove the casserole from the oven and let it cool slightly. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips: When preparing Chicken Parmesan Casserole, consider using a homemade marinara sauce for a fresher taste, although store-bought works just as well for convenience.

Make sure to drain the canned chicken thoroughly to avoid excess liquid in the casserole. If you prefer a crunchier topping, turn on the broiler for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

This dish pairs wonderfully with a light side salad or a slice of crusty garlic bread to soak up the extra sauce.