12 Casserole Recipes Using Roasted Chicken

I’ve found a delightful collection of 12 casserole recipes featuring roasted chicken that you’re going to love.

These dishes are not only mouthwatering but also incredibly easy to whip up.

Think of the comforting aroma of Classic Chicken and Rice filling your home, or the bold flavors of a Southwest Chicken Enchilada that will make your taste buds dance.

Perfect for those busy weeknights, these casseroles turn leftovers into something magical.

Let’s explore these delicious recipes together and make your dinner planning a breeze!

Classic Chicken and Rice Casserole

The Classic Chicken and Rice Casserole is a comforting, hearty dish that’s perfect for family dinners or gatherings. This recipe makes great use of roasted chicken, combining it with creamy rice and flavorful vegetables for a deliciously satisfying meal. The beauty of this casserole lies in its simplicity and the way it brings together wholesome ingredients to create a dish that’s both nourishing and delightful.

If you’re looking for a meal that’s easy to prepare yet full of flavor, this chicken and rice casserole is the ideal choice. With its creamy sauce, tender chicken, and perfectly cooked rice, it will quickly become a family favorite. The dish serves 4-6 people, making it an excellent option for feeding a small group or guaranteeing you have leftovers for the next day.

Ingredients:

• 2 cups cooked, shredded roasted chicken
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure it’s ready for baking once you’ve assembled your casserole.
2. Prepare the Rice: Rinse the uncooked rice under cold water to remove excess starch, then set aside.
3. Mix the Ingredients: In a large mixing bowl, combine the shredded roasted chicken, rinsed rice, chicken broth, milk, cream of mushroom soup, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until all the ingredients are thoroughly mixed.
4. Assemble the Casserole: Grease a 9×13 inch baking dish with butter to prevent sticking. Pour the chicken and rice mixture into the dish and spread it evenly.
5. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. This will create a delicious cheesy crust once baked.
6. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Rest and Serve: Once baked, remove the casserole from the oven and let it rest for about 5 minutes before serving. This allows the flavors to meld together and makes it easier to serve.

Extra Tips:

For an added layer of flavor, consider sautéing the vegetables in a bit of butter before mixing them into the casserole. This will enhance their taste and add richness to the dish.

If you prefer a bit of a kick, you can include a pinch of cayenne pepper or add a few dashes of hot sauce to the mixture. Additionally, using leftover roasted chicken from a previous meal not only saves time but also enhances the depth of flavor in the casserole.

Creamy Chicken Alfredo Bake

Creamy Chicken Alfredo Bake is a comforting casserole dish that combines the rich flavors of a classic Alfredo sauce with the wholesome goodness of roasted chicken, creating a delightful meal for any occasion.

This dish is perfect for those who love creamy pasta and tender chicken, offering a deliciously satisfying experience. The roasted chicken adds depth and texture, while the creamy Alfredo sauce binds everything together, making it a favorite among both adults and children.

This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or small gatherings. The Creamy Chicken Alfredo Bake isn’t only easy to prepare but also allows flexibility with ingredients, making it easy to customize according to your taste preferences.

With a few simple steps, you’ll have a delectable meal ready to impress your guests or satisfy your family’s cravings.

Ingredients:

• 3 cups cooked and shredded roasted chicken
• 12 ounces fettuccine or penne pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions:

1. Preheat Oven and Cook Pasta: Preheat your oven to 350°F (175°C). Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
2. Prepare Alfredo Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Continue to cook, stirring frequently, until the sauce thickens slightly, about 5-7 minutes.
3. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded roasted chicken, and Alfredo sauce. Mix until the pasta and chicken are well coated with the sauce.
4. Assemble Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
5. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes for a golden brown, crispy top.
6. Serve: Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley, if using.

Extra Tips:

For the best flavor, use freshly grated Parmesan cheese rather than pre-shredded varieties, as it melts more smoothly into the sauce.

If you prefer a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.

To add a bit of color and nutrients, consider incorporating some steamed broccoli or spinach into the casserole before baking.

Adjust the seasoning to your liking, and feel free to add a sprinkle of red pepper flakes for a hint of heat.

Southwest Chicken Enchilada Casserole

Southwest Chicken Enchilada Casserole is a delicious and comforting dish that combines the flavors of the Southwest with the heartiness of a traditional casserole. Made with roasted chicken, this casserole is rich in flavor and easy to prepare, making it perfect for a family dinner or a casual gathering. The roasted chicken adds a depth of flavor that’s complemented by a creamy enchilada sauce, melty cheese, and a hint of spice.

This casserole isn’t only satisfying but also versatile. You can customize it with your choice of toppings like fresh cilantro, sliced avocado, or a dollop of sour cream to suit your taste. It’s a great way to use leftover roasted chicken, and the preparation time is minimal, allowing you to enjoy more time with your family while it bakes to perfection in the oven.

Ingredients (Serves 4-6):

• 3 cups shredded roasted chicken
• 1 can (10 ounces) green enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 corn tortillas, cut into strips
• 2 cups shredded Mexican blend cheese
• 1 can (4 ounces) diced green chilies
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the casserole will cook evenly and the cheese will melt perfectly.
2. Prepare the Filling: In a large mixing bowl, combine the shredded roasted chicken, green enchilada sauce, black beans, corn, ground cumin, chili powder, diced green chilies, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of the chicken mixture on the bottom. Cover with a layer of corn tortilla strips. Repeat the layering process, alternating between the chicken mixture, tortilla strips, and shredded cheese until all ingredients are used, ending with a layer of cheese on top.
4. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
5. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro before serving. Enjoy the casserole warm with your choice of additional toppings.

Extra Tips:

For a spicier version, consider adding sliced jalapeños on top before baking or mixing in a bit of hot sauce into the chicken mixture.

If you prefer a creamier casserole, you can add a layer of sour cream or a can of cream of chicken soup to the chicken mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are easily reheated in the oven or microwave. This dish pairs well with a fresh green salad or a side of Spanish rice.

Cheesy Broccoli and Chicken Casserole

Indulge in the comforting warmth of a Cheesy Broccoli and Chicken Casserole, a delectable dish that combines the savory flavors of roasted chicken with the rich creaminess of cheese and the freshness of broccoli. This casserole is perfect for a family dinner, offering a hearty and satisfying meal that everyone will enjoy.

The roasted chicken adds a depth of flavor that elevates this classic dish, while the melted cheese and tender broccoli create a harmonious blend of textures and tastes. Whether you’re looking to use up leftover roasted chicken or simply want to prepare a cozy meal, this casserole is sure to become a family favorite.

The beauty of this recipe lies in its simplicity and versatility. With just a few ingredients, you can create a delicious and nutritious meal that’s both comforting and filling. The combination of cheese, chicken, and broccoli not only delivers a taste sensation but also provides a good balance of protein, fiber, and vitamins.

Perfect for a serving size of 4-6 people, this casserole is ideal for family gatherings or meal prepping for the week. Follow the straightforward instructions below to create a dish that will warm hearts and fill bellies.

Ingredients:

• 3 cups cooked and shredded roasted chicken
• 4 cups broccoli florets
• 2 cups cooked white rice
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs
• 2 tablespoons melted butter

Cooking Instructions:

1. Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with cooking spray or butter to prevent sticking.
2. Cook the Broccoli: In a large pot of boiling water, blanch the broccoli florets for about 2-3 minutes until they’re bright green and slightly tender. Drain and set aside.
3. Mix the Ingredients: In a large mixing bowl, combine the shredded roasted chicken, cooked broccoli, white rice, 1 1/2 cups of shredded cheddar cheese, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until all the ingredients are evenly incorporated.
4. Assemble the Casserole: Pour the chicken and broccoli mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top.
5. Add the Topping: In a small bowl, combine the breadcrumbs with the melted butter. Stir until the breadcrumbs are coated, then evenly sprinkle over the casserole.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
7. Serve: Let the casserole cool for a few minutes before serving. This allows the flavors to meld together and the casserole to set slightly.

Extra Tips:

For an extra creamy casserole, consider adding a little more sour cream or a splash of milk if the mixture seems too thick before baking.

You can substitute the cheddar cheese with other cheeses like mozzarella or Monterey Jack if you prefer a different flavor profile. To give your casserole a bit of a kick, add a pinch of cayenne pepper or a dash of hot sauce to the mixture.

If you’re looking for a gluten-free option, use gluten-free breadcrumbs or omit them entirely. Remember, this casserole is a great way to use up any leftover roasted chicken you might’ve from a previous meal, making it both economical and delicious!

Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole is a flavorful and spicy dish that combines the beloved taste of buffalo wings with hearty potatoes, resulting in a comforting and satisfying meal. The use of roasted chicken adds depth and richness, making it perfect for a family dinner or a casual gathering with friends. This dish is easy to prepare and can be made ahead of time, allowing you to enjoy more time with your guests.

The combination of tender chicken, creamy potatoes, and tangy buffalo sauce creates a delightful balance of flavors and textures. The casserole is topped with a crunchy layer of cheese and breadcrumbs, adding a delicious contrast to the creamy interior. Whether you’re a fan of spicy food or simply looking for a new way to use leftover roasted chicken, this Buffalo Chicken and Potato Casserole is bound to become a household favorite.

Ingredients (Serves 4-6):

• 2 cups cooked roasted chicken, shredded
• 4 medium russet potatoes, peeled and diced
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will guarantee your casserole cooks evenly and thoroughly.
2. Prepare the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes, or until they’re slightly tender. Drain the potatoes and set them aside.
3. Mix the Sauce: In a large mixing bowl, combine the buffalo wing sauce and ranch dressing. Stir well until the mixture is smooth.
4. Combine Ingredients: Add the cooked potatoes, shredded roasted chicken, garlic powder, onion powder, salt, and pepper to the bowl with the sauce. Stir until all ingredients are well coated with the sauce.
5. Assemble the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the cheddar and mozzarella cheese evenly over the top, followed by the panko breadcrumbs.
6. Bake the Casserole: Drizzle the olive oil over the breadcrumbs to help them crisp up. Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
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 before serving for an added touch of color and flavor.

Extra Tips:

For an enhanced flavor, you can marinate the roasted chicken in buffalo sauce for an hour before assembling the casserole. If you prefer less spice, adjust the amount of buffalo wing sauce to your liking or mix in additional ranch dressing to mellow out the heat.

To save time, you can use pre-cooked, store-bought roasted chicken. Finally, feel free to add vegetables such as bell peppers or celery for added nutrition and texture.

Chicken and Mushroom Orzo Bake

If you’re looking for a comforting and delicious casserole dish, the Chicken and Mushroom Orzo Bake is a perfect choice. This dish combines tender roasted chicken with earthy mushrooms and creamy orzo for a meal that’s sure to satisfy. The flavors meld together beautifully in the oven, creating a savory and aromatic dish that’s perfect for family dinners or entertaining guests.

The key to this dish is using pre-roasted chicken, which not only saves time but also adds a depth of flavor that’s hard to beat. This casserole is ideal for a serving size of 4 to 6 people, making it great for family gatherings or a cozy night in. The combination of chicken, mushrooms, orzo, and a creamy sauce creates a rich, filling meal that can be paired with a simple green salad or some crusty bread.

It’s an easy-to-prepare dish that can be assembled in advance and baked just before serving, making it both convenient and delicious.

Ingredients (serves 4-6):

• 2 cups cooked roasted chicken, shredded
• 1 cup orzo pasta
• 2 cups sliced mushrooms (button or cremini)
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of olive oil or non-stick spray.
2. Cook Orzo: Bring a pot of salted water to a boil and cook the orzo pasta until al dente, about 8-10 minutes. Drain and set aside.
3. Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the garlic and mushrooms and cook until the mushrooms are golden brown and have released their moisture, about another 5 minutes.
4. Combine Ingredients: In the same skillet, add the shredded roasted chicken, cooked orzo, chicken broth, heavy cream, grated Parmesan cheese, dried thyme, salt, and pepper. Stir to combine all ingredients thoroughly.
5. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly. Make sure that the chicken and mushrooms are evenly distributed throughout the orzo.
6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the sauce is bubbling. If desired, you can broil for an additional 2-3 minutes for a crispier top.
7. Garnish and Serve: Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley for added color and flavor.

Extra Tips:

For an even richer flavor, consider adding a splash of white wine to the mushroom mixture while sautéing. This will deglaze the pan and add depth to the sauce.

If you prefer a lighter version, substitute half of the heavy cream with milk. Additionally, feel free to experiment with different types of cheese, such as Gruyere or mozzarella, for variations in taste.

Finally, this dish can be made ahead of time and stored in the refrigerator, unbaked, for up to 24 hours, making it a convenient choice for busy days.

Lemon Herb Chicken and Quinoa Casserole

Lemon Herb Chicken and Quinoa Casserole is a delightful and nutritious dish that combines the zesty flavors of lemon with the aromatic taste of herbs, all mixed with tender roasted chicken and fluffy quinoa. This casserole isn’t only comforting but also packed with protein and essential nutrients, making it an ideal meal for a family dinner or a gathering with friends.

The combination of roasted chicken, fresh herbs, and the subtle nutty flavor of quinoa creates a dish that’s satisfying and full of vibrant flavors. Perfect for serving 4-6 people, this casserole is easy to prepare and can be a great way to use leftover roasted chicken.

The lemon herb sauce ties everything together, providing a revitalizing and tangy contrast to the savory chicken and the earthy quinoa. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, this Lemon Herb Chicken and Quinoa Casserole is sure to be a hit.

Ingredients:

• 2 cups cooked quinoa
• 2 cups roasted chicken, shredded
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 cup frozen peas, thawed
• 1 cup cherry tomatoes, halved

Cooking Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil or non-stick cooking spray.
2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Create the Sauce: Pour in the chicken broth, lemon juice, and lemon zest into the skillet. Stir in the dried thyme, dried oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 3 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, shredded roasted chicken, thawed peas, and halved cherry tomatoes. Pour the lemon herb sauce over the mixture and toss to combine evenly.
5. Assemble the Casserole: Transfer the quinoa and chicken mixture into the prepared baking dish. Sprinkle the grated 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 heated through and the top is slightly golden and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.

Extra Tips:

For an even richer flavor, consider marinating the chicken in lemon juice and herbs before roasting. If you’re short on time, you can use a store-bought rotisserie chicken.

To make the dish more colorful and nutritious, feel free to add other vegetables like bell peppers or spinach. This casserole can also be made ahead and stored in the refrigerator for up to two days before baking; just verify it’s tightly covered.

If you’re looking for a gluten-free option, double-check that the chicken broth used is gluten-free. Enjoy your Lemon Herb Chicken and Quinoa Casserole with a side salad for a complete meal.

Spinach and Artichoke Chicken Casserole

Spinach and Artichoke Chicken Casserole is a delicious and comforting dish that combines the creamy goodness of spinach and artichoke dip with the hearty flavors of roasted chicken. This casserole is perfect for a family dinner or a potluck, as it’s both filling and flavorful. The roasted chicken provides a protein-rich base, while the spinach and artichokes add a nutritious and savory twist. The creamy sauce ties everything together, making each bite a delight for the taste buds.

This dish isn’t only satisfying but also easy to prepare, making it a great option for busy weeknights. With just a few simple ingredients, you can create a warm and inviting meal that everyone will love. The combination of flavors and textures in this casserole is sure to make it a family favorite. Serve it with a side salad or some crusty bread for a complete meal that’s sure to please everyone at the table.

Ingredients (servings for 4-6 people):

• 2 cups cooked, shredded roasted chicken
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 package (10 oz) frozen chopped spinach, thawed and drained
• 1 cup mayonnaise
• 1 cup sour cream
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s hot enough to bake the casserole evenly.
2. Prepare the Ingredients: In a large mixing bowl, combine the shredded roasted chicken, chopped artichoke hearts, thawed spinach, mayonnaise, sour cream, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the casserole.
4. Add the Breadcrumb Topping: In a small bowl, combine the breadcrumbs with the olive oil, stirring until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole for a crunchy topping.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through. The cheese should be melted and bubbly.
6. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This will help the flavors to set and make it easier to serve.

Extra Tips: To save time, you can use a store-bought rotisserie chicken for the shredded chicken component of this recipe. This dish can also be made ahead of time and stored in the refrigerator until ready to bake. If you want to add a bit of heat, consider mixing in some red pepper flakes or chopped jalapeños with the other ingredients. For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or omit them altogether. Enjoy your delicious, homemade Spinach and Artichoke Chicken Casserole!

Chicken Parmesan Pasta Bake

Chicken Parmesan Pasta Bake is a delightful fusion of classic Italian flavors and the comforting nature of a casserole. This dish combines the savory taste of roasted chicken with the rich and tangy notes of marinara sauce, all layered over a bed of pasta and topped with melted cheese.

It’s perfect for a family dinner or a gathering with friends, offering a delicious way to enjoy leftover roasted chicken in a new and exciting way. The combination of textures and flavors makes this dish a crowd-pleaser, satisfying even the pickiest eaters.

This recipe is designed to serve 4-6 people, making it an ideal choice for a hearty meal. The preparation is straightforward, allowing you to enjoy a delicious homemade dinner without spending hours in the kitchen.

With a few simple ingredients, you can create a dish that’s both comforting and flavorful, making it a go-to option for busy weeknights or a special weekend treat.

Ingredients:

• 3 cups cooked pasta (penne or rigatoni)
• 2 cups roasted chicken, shredded
• 1 jar (24 oz) marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the casserole will cook evenly once it’s assembled.

2. Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside.

3. Prepare the Sauce: In a large mixing bowl, combine the marinara sauce with Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir until the spices are well incorporated into the sauce.

4. Assemble the Casserole: In a large baking dish, spread a thin layer of marinara sauce at the bottom to prevent sticking. Then, layer half of the cooked pasta, followed by half of the shredded chicken. Pour half of the remaining marinara sauce over the chicken, and sprinkle half of the mozzarella and Parmesan cheese on top.

Repeat the layers with the remaining pasta, chicken, sauce, and cheeses.

5. Bake the Casserole: Drizzle olive oil over the top of the casserole for added flavor and to help the cheese brown nicely. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Extra Tips:

For an added layer of flavor, consider using a combination of cheeses such as provolone or fontina in addition to mozzarella and Parmesan. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinara sauce.

To make this dish ahead of time, assemble the casserole but wait to bake it—simply cover it and refrigerate for up to a day. When ready to serve, bake it as instructed, adding a few extra minutes to the baking time if needed. This flexibility makes it an excellent choice for meal planning or entertaining guests.

BBQ Chicken and Cornbread Casserole

BBQ Chicken and Cornbread Casserole is a delightful fusion of smoky barbecue flavors and the comforting texture of cornbread. This casserole is perfect for a family dinner or a casual gathering, bringing together the rich taste of roasted chicken with the sweet and savory notes of cornbread.

The dish isn’t only delicious but also easy to prepare, making it an ideal choice for those busy weeknights when you want something hearty and satisfying without spending hours in the kitchen.

The recipe combines shredded roasted chicken with barbecue sauce and layers it with cornbread batter, creating a delightful blend of flavors and textures. The chicken is tender and juicy, while the cornbread bakes to a golden brown perfection, offering a slightly crisp crust with a soft interior.

This casserole is sure to become a family favorite, offering a unique twist on traditional barbecue chicken dishes. It’s a great way to use leftover roasted chicken, guaranteeing nothing goes to waste.

Ingredients (Serves 4-6):

• 3 cups shredded roasted chicken
• 1 1/2 cups barbecue sauce
• 1 cup frozen corn kernels, thawed
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 large eggs
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup melted butter

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly and helps create a nice crust on the cornbread topping.
2. Prepare Chicken Mixture: In a large mixing bowl, combine the shredded roasted chicken and barbecue sauce. Stir well to make sure the chicken is thoroughly coated with the sauce. Add the thawed corn kernels and mix until evenly distributed.
3. Make Cornbread Batter: In a separate bowl, whisk together the milk and eggs until well combined. Add in the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir until you have a smooth batter, then incorporate the melted butter.
4. Assemble Casserole: Grease a 9×13-inch baking dish. Spread the chicken mixture evenly across the bottom of the dish. Sprinkle the shredded cheddar cheese over the chicken. Pour the cornbread batter over the top, spreading it out to cover the chicken and cheese layer completely.
5. Bake: Place the assembled casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the middle comes out clean.
6. Cool and Serve: Allow the casserole to cool for about 10 minutes before serving. This helps the layers set and makes it easier to cut into portions.

Extra Tips:

For an extra kick of flavor, consider adding diced jalapeños or a dash of hot sauce to the chicken mixture. If you prefer a sweeter cornbread, you can increase the sugar slightly.

To save time, you can use store-bought cornbread mix instead of making it from scratch. Just follow the package instructions, and adjust the baking time as needed.

Finally, this casserole can be prepared in advance and stored in the refrigerator for up to two days before baking, making meal prep even more convenient.

Mediterranean Chicken and Couscous Casserole

Mediterranean Chicken and Couscous Casserole is a delightful dish that brings together the vibrant flavors of the Mediterranean with the comforting warmth of a casserole. This recipe is perfect for utilizing leftover roasted chicken, transforming it into a hearty meal that can be enjoyed by the whole family.

The combination of tender chicken, fluffy couscous, and a medley of vegetables infused with herbs and spices creates a symphony of flavors that’s both satisfying and nutritious. Ideal for a family meal or a gathering of friends, this casserole serves 4-6 people, making it a practical choice for busy weeknights or weekend dinners.

The ease of preparation and the use of wholesome ingredients make it a go-to recipe for those who love Mediterranean cuisine. The dish can be assembled in advance and baked just before serving, allowing you to enjoy more time with your loved ones while a delicious meal cooks to perfection in the oven.

Ingredients (serves 4-6):

• 3 cups cooked, shredded roasted chicken
• 1 cup uncooked couscous
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes, drained
• 1 cup chopped bell peppers (red, yellow, or green)
• 1 cup chopped zucchini
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Couscous: In a medium saucepan, bring chicken broth to a boil. Remove from heat, add the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add bell peppers and zucchini, cooking until they begin to soften, about 5 minutes.
3. Combine Ingredients: In a large mixing bowl, combine the cooked couscous, sautéed vegetables, shredded chicken, diced tomatoes, black olives, lemon juice, oregano, thyme, salt, and pepper. Mix well to guarantee all ingredients are evenly distributed.
4. Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the couscous and chicken mixture into a greased 9×13 inch baking dish. Spread the mixture evenly, and top with crumbled feta cheese.
5. Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
6. Serve: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

To enhance the flavors of your Mediterranean Chicken and Couscous Casserole, consider marinating your roasted chicken in a mixture of olive oil, lemon juice, and herbs prior to shredding for added depth.

If you prefer a spicier dish, you can add a pinch of red pepper flakes to the vegetable sauté. Additionally, feel free to customize the vegetables based on seasonal availability or personal preference; eggplant or artichokes would be excellent additions.

Finally, for a creamier texture, you can add a tablespoon of cream or Greek yogurt before baking. Enjoy this dish with a side of crusty bread or a fresh green salad for a complete meal.

Chicken and Stuffing Casserole

Chicken and stuffing casserole is a comforting and hearty dish that combines the savory flavors of roasted chicken with the classic taste of stuffing. This dish is perfect for a family dinner or a potluck gathering, offering a delightful combination of textures and flavors. The roasted chicken adds a rich and succulent taste, while the stuffing provides a warm and aromatic base, making it an all-time favorite comfort food.

This recipe utilizes leftover roasted chicken, making it a great way to repurpose leftovers into a delicious new meal. The casserole is easy to prepare and requires minimal effort, so it’s perfect even for busy weeknights. With a creamy layer of sauce and a crispy topping, this chicken and stuffing casserole will become a staple in your home cooking repertoire.

Ingredients (Serves 4-6 people):

• 3 cups cooked roasted chicken, shredded
• 1 box (6 oz) stuffing mix
• 1 cup chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 cup frozen mixed vegetables (optional)
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that the casserole bakes evenly and thoroughly.
2. Prepare the Stuffing: In a medium saucepan, bring 1 cup of chicken broth to a boil. Remove from heat and add the stuffing mix. Stir well, cover, and let it sit for about 5 minutes. Fluff with a fork once the stuffing has absorbed the liquid.
3. Mix the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, and melted butter. Stir until the mixture is smooth and well-blended. This creamy sauce will bind the chicken and stuffing together in the casserole.
4. Combine Ingredients: Add the shredded roasted chicken and the optional frozen mixed vegetables to the sauce. Mix until all ingredients are evenly coated. Season with salt, pepper, and thyme if desired.
5. Assemble the Casserole: Grease a 9×13-inch baking dish. Spread the chicken mixture evenly across the bottom of the dish. Then, evenly distribute the prepared stuffing over the chicken mixture, creating a nice, even layer.
6. 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. Allow the casserole to cool for a few minutes before serving.

Extra Tips:

For added flavor and texture, consider topping the casserole with crispy fried onions or shredded cheese before baking. If you have additional vegetables on hand, such as sautéed mushrooms or onions, feel free to incorporate them into the mixture.

Also, if you prefer a less creamy consistency, you can reduce the amount of sour cream or substitute it with Greek yogurt. Finally, confirm that all ingredients are evenly distributed within the casserole to guarantee that each serving has a balanced taste of chicken, stuffing, and vegetables.