15 Casserole Recipes Using Shredded Chicken

Casseroles are the ultimate comfort food, and using shredded chicken takes them to a whole new level.

From a creamy Cheesy Chicken and Broccoli Casserole to a zesty Mexican Chicken Enchilada Bake, there’s a delightful dish for every occasion.

These recipes are perfect for family dinners or potlucks with friends.

If you’re on the lookout for some delicious inspiration, I’ve got a few irresistible options that you’ll want to try.

Get ready to fill your kitchen with mouthwatering aromas and satisfy your cravings!

Cheesy Chicken and Broccoli Casserole

Cheesy Chicken and Broccoli Casserole is a comforting and delicious dish that combines tender shredded chicken, fresh broccoli, and a creamy cheese sauce. This casserole is perfect for a family dinner or as a crowd-pleaser at a potluck. The blend of flavors from the chicken and broccoli, enveloped in a cheesy, creamy sauce, makes it a dish that even picky eaters will love.

It’s a great way to use leftover chicken or a rotisserie chicken, making it a convenient option for a quick and satisfying meal. The casserole isn’t only delicious but also nutritious, featuring broccoli, which is rich in vitamins and minerals. The cheesy chicken and broccoli casserole is baked to perfection with a crispy, golden top.

The recipe serves 4-6 people, ideal for a family meal or for leftovers that can be enjoyed the next day. Whether you’re looking for a simple dinner option or a dish to impress your guests, this casserole is sure to become a favorite in your recipe rotation.

Ingredients (serves 4-6):

• 3 cups cooked, shredded chicken
• 4 cups broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese
• ½ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup crushed Ritz crackers (optional)
• 2 tablespoons melted butter (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s hot and ready for baking the casserole.
2. Prepare the Broccoli: Steam the broccoli florets until they’re tender-crisp, which should take about 5 minutes. Alternatively, you can blanch them in boiling water for about 3 minutes. Once done, drain and set aside.
3. Mix the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well-blended.
4. Combine Ingredients: Add the shredded chicken and steamed broccoli to the sauce mixture. Stir until all components are evenly coated with the creamy sauce.
5. Assemble the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
6. Add Crunchy Topping: For an optional crunchy topping, mix the crushed Ritz crackers with melted butter and spread over the cheese layer.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
8. Serve: Allow the casserole to cool for a few minutes before serving. This helps it set slightly and makes it easier to scoop.

Extra Tips:

For added flavor, try mixing in a teaspoon of Dijon mustard to the sauce for a subtle tang. You can also substitute the cheddar cheese with other types of cheese like mozzarella or a blend for a different flavor profile.

If you prefer a bit more spice, consider adding a pinch of cayenne pepper or some red pepper flakes. To make the dish gluten-free, use gluten-free condensed soup and crackers. Remember, the key to a good casserole is confirming the broccoli isn’t overcooked before baking, as it will continue to cook in the oven.

Mexican Chicken Enchilada Bake

Mexican Chicken Enchilada Bake is a delicious and satisfying casserole that combines the flavors of classic enchiladas with the convenience of a one-dish meal. Perfect for a family dinner or a gathering with friends, this bake is filled with layers of shredded chicken, cheese, and a rich enchilada sauce, all topped with a crispy, cheesy crust.

Whether you’re a fan of Mexican cuisine or just looking for a comforting dish that’s easy to prepare, this enchilada bake is sure to become a favorite.

This recipe is perfect for serving 4-6 people, making it a great option for a family meal or a small dinner party. It’s also versatile, allowing you to adjust the level of spice to suit your taste. The combination of tender chicken, melted cheese, and flavorful sauce creates a mouthwatering dish that’s both hearty and delicious.

Serve it with a side of rice, beans, or a fresh salad for a complete meal that everyone will enjoy.

Ingredients (Serves 4-6):

• 3 cups cooked shredded chicken
• 2 cups enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 cup corn kernels (fresh, frozen, or canned)
• 8 corn tortillas
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Chopped cilantro and sliced jalapeños for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a small amount of olive oil.
2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes. Stir in the cumin and chili powder, cooking for an additional minute until fragrant.
3. Mix Ingredients: Add the shredded chicken, black beans, and corn to the skillet. Stir to combine and season with salt and pepper to taste. Pour in 1 cup of enchilada sauce, mixing well until everything is evenly coated.
4. Assemble the Casserole: Place four corn tortillas at the bottom of the prepared baking dish, overlapping slightly if necessary. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the Monterey Jack and cheddar cheeses. Pour another cup of enchilada sauce over the top.
5. Layer and Repeat: Add another layer of four corn tortillas, followed by the remaining chicken mixture. Top with the rest of the cheeses and pour the remaining enchilada sauce over the casserole, ensuring everything is evenly covered.
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 bubbly and golden brown.
7. Serve and Garnish: Remove from the oven and let it cool for a few minutes before slicing. Garnish with chopped cilantro and sliced jalapeños if desired.

Extra Tips:

For a spicier version, consider adding diced green chilies or a dash of hot sauce to the chicken mixture. If you’re short on time, rotisserie chicken is a great shortcut for the shredded chicken.

Feel free to experiment with different types of cheese to suit your taste preferences. To make the dish even more nutritious, you can add additional vegetables like bell peppers or zucchini to the filling.

Finally, this casserole can be made ahead of time and stored in the refrigerator for up to two days, making it a convenient option for busy weeknights.

Buffalo Chicken Pasta Casserole

Buffalo Chicken Pasta Casserole is a mouthwatering dish that combines the spicy flavors of buffalo chicken with the creamy texture of pasta, all baked to perfection in a casserole dish. This recipe is perfect for a family dinner or a gathering with friends, as it offers a comforting taste that everyone will love.

The shredded chicken is mixed with a robust buffalo sauce, creamy cheese, and tender pasta, creating a delightful blend of flavors and textures in every bite. This dish serves 4-6 people and isn’t only easy to prepare but also allows for flexibility with the ingredients.

You can adjust the level of spice according to your preference by varying the amount of buffalo sauce or adding more cheese for extra creaminess. The combination of pasta and chicken makes it a filling meal, while the buffalo sauce adds a zesty kick that will leave you craving more.

Ingredients:

• 3 cups shredded cooked chicken
• 12 oz pasta (rigatoni or penne work well)
• 1 cup buffalo sauce
• 8 oz cream cheese, softened
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped green onions (optional)
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking once the casserole is assembled.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
3. Prepare the Sauce: In a large saucepan over medium heat, melt the butter and add the garlic powder. Stir in the buffalo sauce, cream cheese, and ranch dressing. Cook and stir until the cream cheese is fully melted and the mixture is smooth. Season with salt and pepper to taste.
4. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, cooked pasta, and the buffalo sauce mixture. Stir until everything is well coated.
5. Assemble the Casserole: Transfer the mixture to a greased casserole dish. Sprinkle the cheddar and mozzarella cheeses evenly over the top.
6. Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped green onions if desired before serving.

Extra Tips:

To save time, you can use rotisserie chicken for the shredded chicken component. If you prefer a less spicy version, reduce the amount of buffalo sauce or substitute with a milder sauce.

For added flavor, consider sprinkling some blue cheese crumbles on top before serving. If you like a crispy topping, add some breadcrumbs mixed with Parmesan cheese on top before baking. Adjust the seasoning to your taste and enjoy this delicious and easy-to-make casserole.

Creamy Chicken Alfredo Bake

Creamy Chicken Alfredo Bake is a comforting and satisfying casserole that combines the rich flavors of creamy Alfredo sauce with tender shredded chicken, all baked to perfection. This dish is perfect for a family dinner or when you have guests over, offering a hearty and delicious meal that everyone will love.

The creamy sauce envelops the pasta and chicken, creating a luscious texture, while the baked cheese topping adds a delightful golden crust. It’s a simple yet elegant dish that’s certain to become a family favorite.

This recipe is designed to serve 4-6 people, making it ideal for a cozy dinner at home. The preparation involves using pre-cooked shredded chicken, which helps to considerably cut down on the cooking time. By using a few pantry staples and easy-to-follow steps, you can create a restaurant-quality meal right in your own kitchen.

The combination of flavors and textures in this Creamy Chicken Alfredo Bake is guaranteed to satisfy even the pickiest of eaters, making it an excellent choice for any occasion.

Ingredients:

• 2 cups cooked and shredded chicken
• 12 ounces penne pasta
• 2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your casserole will bake evenly.
2. Cook the Pasta: In a large pot, bring salted water to a boil and cook the penne pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
3. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the Alfredo sauce and Italian seasoning, and let it simmer for 2-3 minutes. Season with salt and pepper to taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooked and drained pasta, shredded chicken, and Alfredo sauce. Mix everything together until the pasta and chicken are well coated with the sauce.
5. Assemble the Casserole: Transfer the pasta mixture into a greased 9×13 inch baking dish. Spread it out evenly, and then sprinkle the shredded mozzarella and grated Parmesan cheese on top.
6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
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, and serve warm.

Extra Tips:

For a richer flavor, consider adding a pinch of nutmeg to the Alfredo sauce while it simmers. If you have leftover vegetables, such as broccoli or spinach, feel free to toss them into the casserole for added nutrition.

To save time, you can use store-bought rotisserie chicken for the shredded chicken component. This dish can also be prepared ahead of time; simply assemble the casserole, cover it tightly with plastic wrap, and store it in the refrigerator for up to a day before baking.

This makes it a convenient option for busy weeknights or when entertaining guests.

BBQ Chicken and Rice Casserole

BBQ Chicken and Rice Casserole is a delightful combination of tender shredded chicken, savory barbecue sauce, and fluffy rice, all baked to perfection. This dish is perfect for a family dinner or a casual get-together, offering a comforting and hearty meal that everyone will love.

The blend of flavors from the BBQ sauce and the creamy texture of the casserole makes it an irresistible choice for chicken lovers. Plus, it’s an excellent way to use up leftover shredded chicken, making it both practical and delicious.

This casserole isn’t only easy to prepare but also allows for customization with different vegetables or cheeses based on your preference. It’s a simple, one-pan meal that requires minimal preparation and cleanup, making it ideal for busy weeknights.

The BBQ Chicken and Rice Casserole is sure to become a family favorite with its warm, homely taste and satisfying appeal. Here’s how you can make this delicious casserole for a serving size of 4-6 people.

Ingredients:

• 3 cups cooked white rice
• 2 cups shredded cooked chicken
• 1 ½ cups BBQ sauce
• 1 cup shredded cheddar cheese
• 1 cup frozen corn
• 1/2 cup red bell pepper, diced
• 1/2 cup onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This guarantees that your casserole will bake evenly and thoroughly.
2. Prepare the Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until the vegetables are softened, about 5 minutes. This step enhances the flavor of the vegetables before adding them to the casserole.
3. Combine Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, BBQ sauce, cooked vegetables, frozen corn, garlic powder, onion powder, salt, and pepper. Mix until all the ingredients are well incorporated.
4. Assemble the Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Spread it out evenly with a spatula. Sprinkle the shredded cheddar cheese evenly over the top.
5. 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 casserole is heated through.
6. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired, and serve warm.

Extra Tips:

For an added layer of flavor, consider using smoked cheddar cheese or adding a few dashes of hot sauce to the BBQ sauce mixture for a spicy kick.

You can also substitute brown rice for white rice if you prefer a nuttier flavor and more fiber. To save time, use a store-bought rotisserie chicken for the shredded chicken.

This dish is also great for meal prep, as it can be stored in the refrigerator for up to three days or frozen for longer storage. Simply reheat in the oven or microwave before serving.

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna is a delightful twist on the classic Italian dish, combining shredded chicken, fresh spinach, and a creamy white sauce layered between sheets of tender lasagna noodles. This casserole is both hearty and wholesome, making it a perfect meal for family gatherings or a cozy night in.

The combination of flavors from the seasoned chicken and the rich, cheesy sauce creates a comforting dish that’s certain to please everyone at the table.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or leftovers for the next day. The key to this dish is preparing each layer with care, assuring that every bite is packed with flavor. With easy-to-follow instructions and minimal prep time, this Chicken and Spinach Lasagna is both convenient and delicious, guaranteed to become a favorite in your recipe collection.

Ingredients:

• 2 cups shredded cooked chicken
• 1 package (10 oz) fresh spinach
• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cups milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with olive oil to prevent sticking.

2. Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

3. Prepare the white sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another minute. Gradually whisk in the milk, continuing to stir until the sauce thickens. Season with salt, pepper, and nutmeg. Set aside.

4. Sauté the spinach: Heat olive oil in a large skillet over medium heat. Add spinach and cook until wilted. Remove from heat and drain any excess liquid.

5. Assemble the lasagna: Spread a small amount of the white sauce on the bottom of the prepared baking dish. Place three lasagna noodles on top. Spread half of the ricotta cheese over the noodles, followed by half of the shredded chicken, half of the spinach, one-third of the mozzarella, and one-third of the Parmesan.

Repeat the layers, finishing with a final layer of noodles topped with the remaining sauce, mozzarella, and Parmesan cheese.

6. Bake the lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling. Let it cool for 10 minutes before serving.

Extra Tips:

To guarantee a smooth white sauce, whisk constantly while adding the milk to prevent lumps from forming. If you prefer a stronger cheese flavor, consider using a combination of mozzarella and provolone.

For added texture and flavor, you can sprinkle some breadcrumbs on top before baking. Additionally, this lasagna can be prepared a day in advance and stored in the refrigerator, allowing the flavors to meld together for an even more delicious meal.

Southwest Chicken and Quinoa Casserole

Southwest Chicken and Quinoa Casserole is a delicious and nutritious dish perfect for a family meal. This hearty casserole combines the rich flavors of the Southwest with the wholesome goodness of quinoa and shredded chicken, creating a satisfying dish that’s both filling and flavorful.

It’s an excellent way to use leftover chicken and makes for a convenient meal that can be prepared in advance and baked when ready to serve.

The casserole is packed with protein from the chicken and quinoa and features a mix of vibrant vegetables and spices that add depth and character to the dish. The addition of cheese provides a creamy texture that complements the slightly nutty flavor of the quinoa.

This recipe serves 4-6 people, making it an ideal choice for family dinners or small gatherings with friends.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 red bell pepper, diced
• 1 cup cheddar cheese, shredded
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Olive oil for greasing the baking dish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking the casserole.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
3. Prepare the Casserole Mixture: In a large mixing bowl, combine the cooked quinoa, shredded chicken, black beans, corn, diced tomatoes with green chilies, and red bell pepper. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
4. Assemble the Casserole: Lightly grease a 9×13-inch baking dish with olive oil. Transfer the quinoa and chicken mixture to the baking dish, spreading it evenly.
5. Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole mixture.
6. 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.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle with fresh cilantro before serving.

Extra Tips:

For added flavor, consider incorporating a diced jalapeño for a spicy kick. If you prefer a creamier texture, mix in a half cup of sour cream or Greek yogurt before baking.

This dish also freezes well, making it a great option for meal prep. Simply prepare the casserole as directed, but before baking, cover and freeze it. When ready to eat, thaw in the refrigerator overnight and bake as instructed.

Enjoy this Southwest Chicken and Quinoa Casserole with a side of avocado or a dollop of guacamole for an extra burst of flavor.

Chicken and Wild Rice Bake

Chicken and Wild Rice Bake is a comforting and flavorful casserole that combines tender shredded chicken, nutty wild rice, and a creamy sauce, all baked to perfection. This dish is ideal for a family dinner or a cozy night in, offering a balanced meal with hearty ingredients and rich flavors.

The combination of textures from the chewy wild rice and the tender chicken, along with the creamy sauce, makes it a delightful dish that’s sure to satisfy everyone at the table.

The preparation is straightforward, making it accessible even for beginner cooks. The key to this recipe is to use cooked and shredded chicken, which can be a great way to use leftover chicken or a pre-cooked rotisserie chicken. The wild rice adds a unique texture and flavor, while the sauce brings everything together into a creamy, cohesive dish.

This casserole is designed to serve 4-6 people, making it perfect for a family meal or for leftovers that can be enjoyed the next day.

Ingredients (serving size: 4-6 people):

• 2 cups cooked wild rice
• 3 cups shredded cooked chicken
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced mushrooms
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup sliced almonds (optional)
• 1/4 cup chopped parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to make sure it’s ready for baking.
2. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
3. Combine Ingredients: In a large mixing bowl, combine the cooked wild rice, shredded chicken, sautéed vegetables, cream of mushroom soup, chicken broth, cheddar cheese, and sour cream. Mix well to make certain all ingredients are evenly distributed.
4. Season the Mixture: Add the garlic powder, dried thyme, salt, and pepper to the mixture. Stir to incorporate the seasonings thoroughly.
5. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish. Pour the chicken and rice mixture into the dish, spreading it evenly.
6. Add Toppings: If desired, sprinkle sliced almonds over the top of the casserole for added texture and crunch.
7. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
8. Garnish and Serve: Once baked, remove the dish from the oven and let it cool slightly. Garnish with chopped parsley before serving.

Extra Tips:

• For a richer flavor, consider using a combination of both white and wild rice.
• If you prefer a crunchier topping, mix breadcrumbs with melted butter and sprinkle them over the casserole before baking.
• To save time, use pre-cooked rotisserie chicken or prepare the wild rice a day ahead.
• This dish can be made in advance and stored in the refrigerator. Just reheat it in the oven at 350°F for about 20 minutes before serving.

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a comforting and hearty dish that’s perfect for family dinners or gatherings. This classic recipe brings together tender shredded chicken, a medley of vegetables, and a creamy sauce, all topped with a buttery, flaky crust.

It’s a simplified version of the traditional pot pie, baked in a casserole dish for easy serving and sharing. The rich flavors and satisfying textures make this dish a favorite, especially during cooler months when a warm, home-cooked meal is most appreciated.

Preparing this casserole is straightforward, making it an excellent choice for both novice and experienced cooks. The recipe is versatile, allowing for customization based on personal preferences or dietary needs.

Whether you’re using leftover chicken or cooking it fresh, the result will be a delightful and filling meal that brings a sense of nostalgia and comfort to the table. It’s an ideal dish for a serving size of 4-6 people, guaranteeing there’s enough to satisfy everyone at the table.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup frozen peas and carrots, thawed
• 1 cup frozen corn, thawed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 refrigerated pie crust, rolled out
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C) to confirm it’s ready once your casserole is assembled.
2. Prepare Filling: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they’re soft and translucent, about 5 minutes.
3. Make the Sauce: Sprinkle the flour over the softened vegetables, stirring constantly for about 1-2 minutes to form a paste. Gradually whisk in the chicken broth and milk, confirming there are no lumps. Continue to whisk until the mixture thickens, about 3-5 minutes.
4. Mix in Ingredients: Stir in the shredded chicken, peas and carrots, corn, thyme, garlic powder, salt, and pepper. Let the mixture simmer for a few minutes to allow the flavors to meld together.
5. Assemble Casserole: Pour the chicken and vegetable mixture into a 9×13 inch casserole dish. Carefully lay the rolled-out pie crust over the top, trimming any excess and crimping the edges to seal.
6. Apply Egg Wash: Brush the beaten egg over the top of the pie crust to help it achieve a golden brown color while baking.
7. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool and Serve: Allow the casserole to cool for about 10 minutes before serving. This will help the filling set slightly, making it easier to cut and serve.

Extra Tips:

For best results, confirm your pie crust is chilled before placing it over the filling to prevent it from becoming soggy. If you prefer a more rustic look, feel free to cut slits or shapes into the pie crust before baking to allow steam to escape.

For added flavor, consider adding fresh herbs like parsley or rosemary to the filling. If you have leftover vegetables in your fridge, this casserole is a great way to use them up, adding to the dish’s versatility.

Pesto Chicken and Tomato Bake

Pesto Chicken and Tomato Bake is a delicious and easy-to-make casserole that combines the rich flavors of pesto, fresh tomatoes, and tender shredded chicken. This dish is perfect for a family dinner or a potluck gathering, as it’s both filling and flavorful. The creamy pesto sauce coats the shredded chicken and tomatoes, while the cheese adds a melty, gooey finish that’s sure to impress your taste buds.

It’s a fantastic way to use up any leftover chicken you might have, and it pairs wonderfully with a simple side salad or some crusty bread.

This recipe serves 4-6 people, making it ideal for a small gathering or family meal. The combination of ingredients isn’t only appetizing but also nutritious, ensuring a balanced meal. The preparation is straightforward and doesn’t require much time, allowing you to enjoy a home-cooked meal without spending hours in the kitchen.

Whether you’re a seasoned cook or a beginner, this Pesto Chicken and Tomato Bake will quickly become a favorite in your recipe collection.

Ingredients (serves 4-6):

• 4 cups shredded cooked chicken
• 2 cups cherry tomatoes, halved
• 1 cup pesto sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the casserole.
2. Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken with the pesto sauce, garlic powder, salt, and black pepper. Mix well until the chicken is evenly coated with the pesto.
3. Assemble the Casserole: Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking. Spread the pesto-coated chicken evenly across the bottom of the dish.
4. Add Tomatoes and Cheese: Evenly distribute the halved cherry tomatoes over the chicken. Sprinkle the shredded mozzarella cheese over the top, followed by the grated Parmesan cheese.
5. 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 top is golden brown.
6. Garnish and Serve: Once baked, remove the casserole from the oven. Allow it to cool for a few minutes before garnishing with fresh basil leaves, if desired. Serve warm.

Extra Tips:

When preparing this dish, feel free to customize the amount of pesto according to your taste preferences. You can also add other vegetables such as spinach or bell peppers for extra nutrition and flavor.

If you prefer a bit of heat, a pinch of red pepper flakes can be added to the chicken mixture. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a convenient option for meal prep. Enjoy this casserole as a standalone dish or pair it with a side of garlic bread for a hearty meal.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is a comforting, hearty dish that brings together the rich flavors of tender shredded chicken, savory stuffing, and a creamy sauce. Perfect for a family dinner or a cozy gathering, this casserole is both satisfying and easy to prepare.

With its golden crust and flavorful interior, it’s a crowd-pleaser that will have everyone coming back for seconds. This dish is also versatile, allowing you to incorporate various vegetables or herbs to suit your taste.

Whether you’re using leftover chicken or freshly cooked, the recipe provides a delicious way to use up ingredients you may already have in your pantry. Serve it with a side salad or steamed vegetables for a complete meal.

Ingredients for 4-6 servings:

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

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s hot enough to cook the casserole evenly.
2. Prepare the Stuffing: In a large bowl, combine the stuffing mix with the melted butter. Stir well to coat the stuffing evenly, then add the chicken broth and mix until moist. Set aside.
3. Mix the Sauce: In another bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, salt, and pepper. Make sure the mixture is smooth and well combined.
4. Assemble the Casserole: In a 9×13 inch baking dish, layer the shredded chicken evenly on the bottom. Spread the optional frozen mixed vegetables over the chicken if using. Pour the creamy sauce mixture over the chicken and vegetables, spreading it out with a spatula to ensure even coverage.
5. Add the Stuffing: Spoon the prepared stuffing over the top of the casserole, spreading it evenly to cover the entire dish.
6. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the stuffing is golden brown and the casserole is heated through.
7. Serve: Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your comforting Chicken and Stuffing Casserole with your favorite sides.

Extra Tips:

For an added flavor boost, consider incorporating fresh herbs like thyme or parsley into the stuffing mixture. If you’re looking to make the dish a bit healthier, opt for low-sodium chicken broth and soup.

Additionally, you can easily adapt this recipe to be gluten-free by using a gluten-free stuffing mix and soup. When reheating leftovers, add a splash of chicken broth to keep the casserole moist.

Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff Casserole is a comforting and hearty dish perfect for family dinners or gatherings. This casserole combines tender shredded chicken with earthy mushrooms and a creamy sauce, all baked to perfection in one dish. It’s an excellent way to use leftover chicken and transforms simple ingredients into a delicious, satisfying meal. The rich and savory flavors make it a crowd-pleaser that’s sure to be requested again and again.

This casserole isn’t only delicious but also easy to prepare. The combination of chicken, mushrooms, and a creamy sauce is layered with pasta and baked until bubbly and golden. This dish is perfect for feeding a family of 4-6 people, and the leftovers, if any, are just as tasty the next day. It’s a versatile recipe that can be customized with your favorite herbs and spices to suit your taste.

Ingredients for 4-6 Servings:

• 3 cups shredded cooked chicken
• 2 cups sliced mushrooms (button or cremini)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• Salt and pepper to taste
• 12 ounces egg noodles
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your casserole bakes evenly once assembled.
2. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
3. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and mushrooms, cooking until the mushrooms are tender and have released their moisture.
4. Make the Sauce: In the same skillet, push the vegetables to the side and melt the butter. Add the flour, stirring constantly for about 2 minutes to create a roux. Slowly whisk in the chicken broth until the mixture is smooth. Allow it to simmer and thicken, then stir in the sour cream, Worcestershire sauce, and paprika. Season with salt and pepper to taste.
5. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, cooked noodles, and the mushroom sauce. Mix until everything is well coated.
6. Assemble the Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Sprinkle with fresh parsley before serving.

Extra Tips:

For a bit of variation, you can add vegetables like peas or spinach to the casserole for extra nutrition. If you prefer a stronger flavor, consider using smoked paprika instead of regular paprika.

To save time, rotisserie chicken is a great alternative for the shredded chicken. Remember to taste the sauce before combining it with the other ingredients to confirm the seasoning is to your liking.

Finally, this casserole can be prepared a day in advance and baked just before serving, making it a convenient option for busy schedules.

Teriyaki Chicken and Vegetable Casserole

Teriyaki Chicken and Vegetable Casserole is a delightful fusion of Asian flavors and comforting, hearty ingredients. This dish combines tender shredded chicken with fresh vegetables and a savory teriyaki glaze, all baked to perfection with a golden, bubbly top.

It’s an ideal meal for busy weeknights or family gatherings, offering a delicious and nutritious option that everyone will love. Plus, it’s a great way to use leftover chicken, transforming it into a new and exciting dish.

This casserole isn’t only flavorful but also incredibly easy to prepare. With its combination of cooked chicken, a variety of colorful vegetables, and a rich teriyaki sauce, it provides a balanced meal that’s both satisfying and wholesome.

The addition of rice or noodles adds a delightful texture, while the melted cheese on top creates an irresistible crust. Prepare this dish for a serving size of 4-6 people, and enjoy a warm, comforting meal that’s sure to become a family favorite.

Ingredients (for 4-6 servings):

• 3 cups shredded cooked chicken
• 3 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
• 2 cups cooked rice or noodles
• 1 cup teriyaki sauce
• 1 cup shredded mozzarella or cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons chopped green onions (optional for garnish)

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C), ensuring it’s ready for baking the casserole.
2. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the mixed vegetables, garlic powder, and onion powder. Sauté the vegetables until they’re tender but still crisp, about 5-7 minutes.
3. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, cooked rice or noodles, sautéed vegetables, and teriyaki sauce. Mix well until all ingredients are evenly coated with the sauce. Season with salt and pepper to taste.
4. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
5. Add Cheese: Sprinkle the shredded cheese evenly over the top of the casserole. This will create a delicious, melted topping as it bakes.
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 and the casserole is heated through.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions if desired, and serve warm.

Extra Tips:

For an extra layer of flavor, consider adding a teaspoon of sesame oil to the teriyaki sauce mixture before combining it with the other ingredients.

You can also experiment with different vegetables based on what you have on hand or prefer. For a spicier kick, add a dash of chili flakes or sriracha sauce to the mix.

If you prefer a thicker sauce, reduce the teriyaki sauce in a saucepan until it thickens slightly before adding it to the casserole. Remember, adjusting the seasoning to your taste is key to making this dish your own.

Chicken and Cheese Tortilla Casserole

The Chicken and Cheese Tortilla Casserole is a delightful and hearty dish that combines the rich flavors of shredded chicken, creamy cheese, and spicy salsa. This casserole is perfect for those nights when you crave a comforting meal with a bit of a kick.

Layered with tortillas and topped with a generous amount of cheese, this dish is sure to be a family favorite. It’s easy to prepare, making it an ideal choice for busy weeknight dinners or casual gatherings with friends and family.

This casserole not only boasts a delicious combination of ingredients but also provides a wholesome meal that’s filling and satisfying. The layers of tortillas soak up the savory juices from the chicken and salsa, while the cheese melts into a gooey topping that ties everything together.

Whether served on its own or with a side salad, this Chicken and Cheese Tortilla Casserole is a versatile dish that can easily adapt to your taste preferences by adding different spices or vegetables.

Ingredients for 4-6 servings:

• 3 cups shredded cooked chicken
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) cream of chicken soup
• 1 cup salsa
• 1/2 cup sour cream
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 6 small flour tortillas
• 2 tablespoons chopped fresh cilantro (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee the casserole cooks evenly.
2. Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, salsa, sour cream, cumin, garlic powder, 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 at the bottom. Place two tortillas over the mixture, covering as much surface area as possible. Spread another layer of the chicken mixture over the tortillas, followed by a layer of cheddar and Monterey Jack cheese.
4. Repeat Layers: Repeat the layering process with the remaining tortillas, chicken mixture, and cheese. The final layer should be a generous amount of cheese on top.
5. Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Garnish and Serve: Once done, remove the casserole from the oven and let it cool for a few minutes. Sprinkle with fresh cilantro before serving, if desired.

Extra Tips:

For an added depth of flavor, consider grilling the chicken with your favorite spices before shredding it. If you prefer a spicier dish, use a hotter salsa or add diced jalapeños to the chicken mixture.

To make the casserole even more filling, you can include additional ingredients such as black beans or corn. Finally, if you’re short on time, rotisserie chicken is a great shortcut for this recipe.

Greek Chicken and Orzo Bake

Greek Chicken and Orzo Bake is a delightful and hearty casserole that combines the rich flavors of Greek cuisine with the comfort of a baked dish. This recipe is perfect for family dinners or gatherings, offering a combination of tender shredded chicken, savory orzo pasta, and a medley of Mediterranean ingredients. The dish is baked to perfection, allowing the flavors to meld together and create a mouthwatering meal that’s both satisfying and easy to prepare.

This casserole isn’t only delicious but also versatile, allowing you to customize it with your favorite vegetables and herbs. The key to a successful Greek Chicken and Orzo Bake is using fresh ingredients and guaranteeing the chicken is well-seasoned. This dish serves 4-6 people, making it an excellent choice for a cozy family meal or a small dinner party. Follow the instructions below to create this flavorful and comforting casserole.

Ingredients for 4-6 servings:

• 2 cups cooked orzo pasta
• 2 cups shredded cooked chicken
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 1/2 cups chicken broth
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot and ready for baking when your casserole is assembled.
2. Cook the Orzo: In a large pot, boil water and cook the orzo pasta according to package instructions until al dente. Drain and set aside.
3. Prepare the Chicken Mixture: In a large mixing bowl, combine shredded chicken, halved cherry tomatoes, spinach leaves, sliced olives, crumbled feta cheese, and chopped red onion. Add minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper. Mix well to combine all ingredients.
4. Assemble the Casserole: In a baking dish, spread the cooked orzo evenly as the base layer. Pour the chicken mixture over the orzo, ensuring an even distribution. Pour the chicken broth and lemon juice over the entire mixture to add moisture and flavor.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is slightly golden and the casserole is heated through.
6. Garnish and Serve: Once baked, remove the casserole from the oven. Let it cool slightly before garnishing with fresh parsley. Serve warm and enjoy the Greek-inspired flavors with your family or guests.

Extra Tips:

To enhance the flavor of your Greek Chicken and Orzo Bake, consider marinating the chicken with lemon juice, olive oil, and spices for a few hours before cooking. This will infuse the chicken with extra flavor.

Additionally, you can add a variety of vegetables such as zucchini or bell peppers to the casserole for added texture and nutrition. If you prefer a creamier texture, consider adding a bit of Greek yogurt or cream cheese to the mixture before baking.

Finally, for a crispy topping, sprinkle some breadcrumbs or additional feta cheese over the casserole before baking.