15 Casserole Recipes With Chicken

Casseroles have always held a special place in my heart as the ultimate comfort food.

Especially when chicken takes center stage!

The cozy aroma of a classic chicken and rice casserole filling the kitchen is simply irresistible.

And let’s not forget the gooey, cheesy goodness of a chicken and broccoli bake that warms your soul.

If you’re ready to explore some exciting new flavors, these 15 chicken casserole recipes are sure to inspire your next family meal!

Classic Chicken and Rice Casserole

The Classic Chicken and Rice Casserole is a timeless dish that combines tender chicken, hearty rice, and a creamy sauce, all baked to perfection. This comforting casserole is a favorite for its simplicity and the way it brings together familiar flavors into a satisfying meal.

Whether you’re preparing a weeknight dinner for the family or serving guests, this dish is guaranteed to be a hit. Its versatility allows you to adjust ingredients to suit your taste or dietary needs, making it a staple recipe in many households.

This casserole isn’t only delicious but also convenient, as it requires minimal preparation and uses ingredients that you likely already have in your pantry. With a cooking time of about an hour, it’s perfect for those evenings when you want something homemade without spending too long in the kitchen.

The recipe below serves 4-6 people, making it ideal for a family dinner or for having leftovers you can enjoy the next day.

Ingredients:

• 1 1/2 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup of long-grain white rice, uncooked
• 2 cups of chicken broth
• 1 can (10.5 oz) of cream of mushroom soup
• 1 cup of milk
• 1 cup of shredded cheddar cheese
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper to taste
• 1 tablespoon of olive oil
• 1/2 cup of frozen peas (optional)
• 1/2 cup of sliced mushrooms (optional)
• 1 tablespoon of chopped fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C) to confirm it’s hot enough to bake the casserole evenly.
2. Prepare the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season them with salt and pepper. Cook until the chicken is browned on the outside but not fully cooked through, about 5 minutes. Remove from heat and set aside.
3. Mix the ingredients: In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, milk, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until well combined.
4. Assemble the casserole: In a 9×13-inch baking dish, spread the rice mixture evenly. Top with the chicken pieces. If using, sprinkle the frozen peas and sliced mushrooms over the top.
5. Bake the casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes, or until the rice is tender and the chicken is cooked through.
6. Add the cheese and finish baking: Remove the foil from the dish, sprinkle the remaining cheddar cheese over the casserole, and return it to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and serve: Once done, 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:

To make the Classic Chicken and Rice Casserole even more flavorful, consider adding a splash of white wine to the rice mixture before baking. You can also experiment with different types of cheese, such as mozzarella or pepper jack, for a unique twist.

If you prefer a bit of crunch, top the casserole with breadcrumbs or crushed crackers before adding the final layer of cheese. Finally, remember that this dish can be prepared a day ahead and stored in the refrigerator; just be sure to allow a little extra baking time if cooking directly from cold.

Cheesy Chicken and Broccoli Bake

Cheesy Chicken and Broccoli Bake is a comforting and flavorful casserole that’s perfect for family dinners or gatherings. This dish combines tender pieces of chicken, fresh broccoli, and a rich, creamy cheese sauce, all baked to perfection. The cheesy topping creates a golden, bubbly crust that makes this casserole irresistible.

It’s a complete meal in one dish, packed with protein and vegetables, making it both delicious and nutritious. This recipe serves 4-6 people and is relatively simple to prepare, making it ideal for both weeknight meals and special occasions. The combination of chicken and broccoli is a classic, and when enhanced with a cheesy sauce, it becomes a dish that even picky eaters will love.

With minimal prep work and a short baking time, you’ll have a hearty and satisfying meal ready to enjoy.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 4 cups broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 cup cooked white rice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup crushed Ritz crackers or breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the casserole will cook evenly once it’s placed inside.
2. Prepare the Broccoli: In a large pot, bring water to a boil and blanch the broccoli florets for about 3 minutes. Drain and set aside. This step helps to soften the broccoli slightly without making it mushy.
3. Mix the Base Ingredients: In a large mixing bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, and a pinch of salt and pepper. Stir until well blended.
4. Assemble the Casserole: Add the cooked chicken, blanched broccoli, cooked rice, and 1 1/2 cups of the shredded cheddar cheese to the soup mixture. Mix everything together until the ingredients are evenly coated.
5. Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
6. Prepare the Topping: In a small bowl, combine the crushed Ritz crackers (or breadcrumbs) with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
7. Add the Remaining Cheese: Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the cracker mixture. This will create a lovely cheesy crust as it bakes.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
9. Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the Cheesy Chicken and Broccoli Bake warm.

Extra Tips:

For the best results, use freshly grated cheddar cheese as it melts more smoothly compared to pre-shredded cheese. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the cheese sauce.

You can also substitute the white rice with brown rice or quinoa for a nutritious twist. To make this dish gluten-free, use gluten-free cream of chicken soup and gluten-free breadcrumbs.

This versatile casserole can also be prepared ahead of time and refrigerated, then baked just before serving.

Mexican Chicken Enchilada Casserole

Mexican Chicken Enchilada Casserole is a delightful fusion of traditional Mexican flavors and the comforting essence of a casserole. This dish is perfect for family dinners or casual gatherings, offering a hearty and savory meal that everyone will enjoy.

Layers of tender chicken, corn tortillas, cheese, and a rich enchilada sauce come together to create a mouthwatering experience that’s bound to become a household favorite. With its layers of flavor and satisfying texture, this casserole recipe is both easy to prepare and incredibly delicious.

In this recipe, we’ll guide you through the process of making a Mexican Chicken Enchilada Casserole that serves 4-6 people. We’ll cover the ingredients needed and provide clear, step-by-step instructions to guarantee your dish is a success.

Whether you’re a seasoned cook or a beginner in the kitchen, this straightforward recipe will help you create a dish that’s as enjoyable to prepare as it’s to eat.

Ingredients (serving size: 4-6 people):

• 2 cups cooked chicken, shredded
• 12 corn tortillas, cut into quarters
• 2 cups enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 2 cups shredded Mexican blend cheese
• 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
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that it’s at the right temperature when you’re ready to bake the casserole.

2. Sauté Aromatics: In a skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until the onion becomes translucent, about 3-4 minutes. Add the ground cumin and chili powder, stirring for another minute until fragrant.

3. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, thawed corn, sautéed onion and garlic mixture, and 1 cup of enchilada sauce. Mix well to guarantee all the ingredients are evenly distributed.

4. Layer the Casserole: In a 9×13 inch baking dish, start by spreading a thin layer of enchilada sauce on the bottom. Place a layer of tortilla quarters over the sauce, followed by half of the chicken mixture, and then a layer of cheese.

Repeat the layers, starting with the tortillas, then the remaining chicken mixture, and another layer of cheese. Finish with a final layer of tortillas and top with the remaining enchilada sauce and cheese.

5. Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

6. Serve and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro. Serve warm with a dollop of sour cream, if desired.

Extra Tips:

When making Mexican Chicken Enchilada Casserole, you can easily customize it to your taste. For added spice, consider including chopped jalapeños or a dash of hot sauce in the filling.

To save time, you can use rotisserie chicken from the grocery store. If you prefer a vegetarian version, substitute the chicken with sautéed vegetables like zucchini and bell peppers.

Remember that letting the casserole rest for a few minutes before serving helps the layers set, making it easier to slice and serve. Enjoy your flavorful and satisfying meal!

Creamy Chicken Alfredo Casserole

Creamy Chicken Alfredo Casserole is a comforting and delicious dish that combines the rich flavors of creamy Alfredo sauce with tender pieces of chicken and perfectly cooked pasta. This casserole is a great choice for a family dinner or any gathering where you want to impress your guests with a satisfying meal.

The blend of cheeses, seasonings, and the creamy texture make this dish a favorite among both kids and adults. You can easily prepare it ahead of time, making it a convenient option for busy weeknights.

This dish is perfect for serving 4-6 people and offers a delightful combination of textures and flavors. The creamy sauce coats every ingredient, guaranteeing each bite is filled with flavor. The chicken is cooked to perfection, and the pasta serves as the perfect base to soak up the delicious sauce.

Topped with melted cheese, this casserole becomes golden and bubbly, making it irresistible. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and promises a delightful dining experience.

Ingredients:

• 2 cups cooked chicken, diced
• 12 ounces penne pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the casserole cooks evenly and attains a golden top.
2. Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta until al dente, following the package instructions. Once cooked, drain the pasta and set it aside.
3. Prepare the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and let it simmer for 5-7 minutes, stirring occasionally.
4. Add Cheese to the Sauce: Gradually add the grated Parmesan cheese to the cream, stirring continuously until the cheese has melted and the sauce is smooth. Season with Italian seasoning, salt, and pepper.
5. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, diced chicken, and Alfredo sauce. Stir well to guarantee the pasta and chicken are fully coated with the sauce.
6. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly with a golden-brown crust.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Extra Tips:

For a more flavorful dish, consider adding sautéed mushrooms or steamed broccoli to the casserole before baking.

If you prefer a crispy top, you can sprinkle some breadcrumbs mixed with melted butter over the mozzarella cheese before baking.

This casserole can be prepared a day in advance and stored in the refrigerator; just add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.

Finally, feel free to adjust the seasonings according to your taste preferences and experiment with different types of cheese for a unique twist.

Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole is a delightful combination of spicy, tangy, and creamy flavors that come together in a comforting dish perfect for any occasion. This casserole is a fantastic way to enjoy the classic taste of buffalo chicken wings in a hearty, satisfying meal that’s sure to be a hit with family and friends.

With tender chunks of chicken, crisp potatoes, and a rich, cheesy sauce infused with buffalo wing sauce, this casserole is a feast of textures and flavors that will keep everyone coming back for more. Ideal for a busy weeknight dinner or a relaxed weekend gathering, this casserole is easy to prepare and can be made ahead of time for added convenience.

The combination of spicy buffalo sauce and creamy cheese guarantees that every bite is packed with flavor, while the potatoes add a comforting, filling base. Serve this dish with a simple side salad or steamed vegetables for a complete meal that will please even the pickiest eaters.

Ingredients (for 4-6 servings):

• 2 lbs chicken breasts, diced
• 3 cups potatoes, diced
• 1 cup buffalo wing sauce
• 1 cup cheddar cheese, shredded
• 1/2 cup ranch dressing
• 1/4 cup cream cheese, softened
• 1/4 cup green onions, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to make sure it reaches the right temperature for baking the casserole.
2. Prepare the Chicken and Potatoes: In a large bowl, combine the diced chicken and potatoes. Drizzle with olive oil, season with salt and pepper, and mix well to make certain the chicken and potatoes are evenly coated.
3. Mix the Sauce: In another bowl, mix together the buffalo wing sauce, ranch dressing, and cream cheese. Stir until the cream cheese is fully incorporated, creating a smooth sauce.
4. Combine Ingredients: Add the buffalo sauce mixture to the bowl with the chicken and potatoes. Stir to combine, making certain that everything is evenly coated with the sauce.
5. Assemble the Casserole: Transfer the chicken and potato mixture to a greased 9×13-inch baking dish. Spread it out evenly in the dish.
6. Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the potatoes are tender and the chicken is cooked through.
7. Add Cheese: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once done, remove the casserole from the oven and let it cool slightly. Garnish with chopped green onions before serving.

Extra Tips: For a bit of extra crunch, consider adding a layer of crushed tortilla chips or breadcrumbs on top of the cheese before the final bake. You can also adjust the level of spiciness by either increasing or decreasing the amount of buffalo sauce used, or by choosing a milder or hotter sauce according to your preference.

If you’re preparing this dish ahead of time, assemble the casserole up to the baking step, cover it with plastic wrap or foil, and store it in the refrigerator for up to 24 hours before baking.

Lemon Herb Chicken and Orzo Casserole

Lemon Herb Chicken and Orzo Casserole is a delightful dish that combines the zesty brightness of lemon with aromatic herbs and tender chicken, all nestled together with orzo pasta in a creamy, comforting bake. This casserole is perfect for family dinners or casual gatherings, offering a burst of flavor and heartwarming satisfaction.

The combination of fresh herbs, citrus, and a hint of garlic creates a symphony of flavors that elevate this dish beyond your typical chicken casserole. Orzo, a rice-shaped pasta, provides a unique texture that complements the juicy chicken pieces and the creamy sauce, making every bite a harmonious blend of taste and comfort.

The use of lemon juice and zest not only infuses the casserole with freshness but also helps tenderize the chicken, ensuring it remains succulent throughout the baking process. This dish is as visually appealing as it’s delicious, with vibrant colors and enticing scents that will draw everyone to the table.

Ingredients (serves 4-6):

• 1.5 pounds boneless, skinless chicken breasts, cubed
• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Juice and zest of 1 lemon
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Lemon slices for garnish (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Cook Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set it aside.
3. Sauté Aromatics: In the same skillet, add a bit more olive oil if needed, and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Stir in the dried oregano, thyme, and rosemary, followed by the orzo. Cook for 1-2 minutes, stirring constantly to toast the orzo slightly.
5. Add Liquids: Pour in the chicken broth, lemon juice, and zest, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
6. Transfer to Baking Dish: Add the browned chicken back into the skillet, then transfer everything to the prepared baking dish. Stir in the heavy cream and half of the Parmesan cheese, mixing well to combine.
7. Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the remaining Parmesan cheese over the top, and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it sit for 5 minutes. Garnish with chopped fresh parsley and lemon slices before serving.

Extra Tips: For a richer flavor, consider marinating the chicken in a bit of lemon juice and herbs for an hour before cooking. If you prefer a less creamy texture, you can substitute half of the heavy cream with milk or chicken broth.

Additionally, this dish can be made ahead of time; simply prepare the casserole, cover it well, and refrigerate it for up to 24 hours before baking. For an added crunch, sprinkle breadcrumbs over the top during the last 10 minutes of baking. Enjoy this casserole with a side of steamed vegetables or a fresh green salad for a complete meal.

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna is a delightful twist on the classic Italian dish, combining tender chicken, fresh spinach, and creamy ricotta cheese, layered between sheets of lasagna pasta and smothered in a rich and savory sauce.

This dish is perfect for a family dinner or a gathering with friends, offering a comforting and hearty meal that’s both satisfying and delicious. The balance of flavors and textures in this lasagna makes it a standout dish that’s certain to impress your guests.

Preparing this Chicken and Spinach Lasagna is straightforward, yet it does involve several steps to guarantee that each layer is perfectly cooked and flavorful. By following the recipe carefully, you’ll create a dish that isn’t only visually appealing but also packed with nutrients and taste.

This recipe serves 4-6 people, making it ideal for a medium-sized gathering or for having leftovers that can be enjoyed later.

Ingredients:

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1 cup ricotta cheese
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make sure it’s ready for baking once the lasagna is assembled.

2. Cook the Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay the noodles flat on a towel or baking sheet to prevent sticking.

3. Prepare the Chicken Filling: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.

4. Sauté Vegetables: In the same skillet, add the garlic and onion, and sauté until the onion is translucent, about 3-4 minutes. Add the oregano, basil, salt, and pepper, and stir to combine.

5. Add Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Return the cooked chicken to the skillet and stir to combine all ingredients. Set aside.

6. Prepare Ricotta Mixture****: In a medium bowl, combine the ricotta cheese and egg. Mix until smooth and set aside.

7. Assemble the Lasagna: Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the chicken and spinach mixture. Sprinkle with 1/3 of the mozzarella cheese.

Repeat the layers, starting with another 1/2 cup of marinara sauce, noodles, remaining ricotta mixture, and remaining chicken and spinach mixture. Top with the last layer of noodles, remaining marinara sauce, and the rest of the mozzarella and Parmesan cheese.

8. Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Allow the lasagna to rest for 10-15 minutes before serving to help it set.

Extra Tips: When preparing the Chicken and Spinach Lasagna, be sure to season each layer adequately to enhance the flavors throughout the dish.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the marinara sauce. For a gluten-free option, substitute regular lasagna noodles with gluten-free ones.

Finally, if you have leftover lasagna, it can be stored in the refrigerator for up to three days or frozen for up to three months, making it a convenient meal for busy days.

Teriyaki Chicken and Vegetable Casserole

Teriyaki Chicken and Vegetable Casserole is a delightful dish that combines the savory flavors of teriyaki sauce with the wholesome goodness of chicken and vegetables. This casserole is perfect for a family dinner or a gathering with friends, offering a nutritious and flavorful option that’s both satisfying and easy to prepare.

The combination of tender chicken, fresh vegetables, and a rich teriyaki glaze creates a harmonious balance of flavors that’s certain to please everyone at the table.

This casserole isn’t only delicious but also versatile, allowing you to incorporate your favorite vegetables or whatever you have on hand. The recipe is designed for a serving size of 4-6 people, making it ideal for a family meal or leftovers for the next day.

Whether you’re a seasoned cook or a beginner in the kitchen, this Teriyaki Chicken and Vegetable Casserole is simple to assemble and bound to become a staple in your recipe collection.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sliced carrots
• 2 cups cooked white or brown rice
• 1 tablespoon sesame seeds
• Salt and pepper to taste

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. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until it’s browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onion, broccoli, red and yellow bell peppers, and carrots. Sauté the vegetables for about 5 minutes until they’re slightly tender but still crisp.
4. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, sautéed vegetables, and cooked rice. Pour the teriyaki sauce over the mixture, and stir until all the ingredients are well-coated with the sauce.
5. Assemble the Casserole: Transfer the mixture into a 9×13-inch baking dish. Sprinkle sesame seeds over the top for extra flavor and texture.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is heated through and the top begins to slightly brown.
7. Serve: Once cooked, remove from the oven and let it cool for a few minutes before serving. Enjoy your Teriyaki Chicken and Vegetable Casserole with a side of additional rice or a green salad for a complete meal.

Extra Tips: For an extra layer of flavor, consider marinating the chicken in teriyaki sauce for at least an hour before cooking. This will enhance the savory taste of the chicken.

If you prefer a bit of a crunch, top the casserole with chopped nuts such as cashews or almonds before baking. Additionally, feel free to customize the vegetables based on your preference or seasonal availability—zucchini, snow peas, or mushrooms would make excellent additions to this versatile dish.

Chicken Parmesan Casserole

Chicken Parmesan Casserole combines the savory flavors of traditional Chicken Parmesan with the ease of a casserole dish. It’s a perfect recipe for family dinners, offering a hearty meal that’s both satisfying and easy to prepare. The tender chicken is smothered in marinara sauce and layered with gooey mozzarella and parmesan cheese, all baked to perfection with a crispy breadcrumb topping.

This dish isn’t only delicious but also a crowd-pleaser, making it an excellent choice for weeknight meals or casual gatherings.

This casserole takes all the flavors you love from Chicken Parmesan and transforms them into a comforting dish that can be prepared in advance and baked when needed. The combination of tender chicken, tangy tomato sauce, and melted cheese creates a delightful harmony of flavors. The breadcrumb topping adds a crunchy texture, making each bite irresistible.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and sure to impress your family and friends.

Ingredients (serves 4-6 people):

• 4 boneless, skinless chicken breasts
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh basil (optional, for garnish)
• Cooking spray

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
2. Prepare the Chicken: Season the chicken breasts with salt, pepper, and garlic powder. In a large skillet over medium heat, add the olive oil and cook the chicken breasts until they’re golden brown on each side, about 4-5 minutes per side. They don’t need to be fully cooked as they’ll finish cooking in the oven.
3. Assemble the Casserole: Place the cooked chicken breasts in the prepared baking dish. Pour the marinara sauce evenly over the chicken. Sprinkle half of the mozzarella and Parmesan cheese over the sauce.
4. Add Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with the remaining mozzarella and Parmesan cheese, oregano, salt, and pepper. Sprinkle this mixture evenly over the top of the casserole.
5. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the topping is golden brown and bubbly.
6. Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil if desired before serving.

Extra Tips: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking, keeping a close eye on it to prevent burning. If you prefer a spicier dish, consider adding red pepper flakes to the marinara sauce. Additionally, this casserole can be prepared a day in advance and stored in the refrigerator until ready to bake, making it a convenient option for busy schedules.

BBQ Chicken and Cornbread Casserole

BBQ Chicken and Cornbread Casserole is a hearty and flavorful dish that combines the smoky taste of barbecued chicken with the comforting texture of cornbread. This casserole is ideal for a family dinner or a gathering with friends, offering a satisfying blend of ingredients that are both filling and delicious. The sweetness of the BBQ sauce pairs perfectly with the tender chicken, while the cornbread topping adds a delightful crunch and a touch of sweetness.

This casserole isn’t only delicious but also easy to prepare, making it a great option for busy weeknights. With a few simple steps, you can have a wholesome meal that will please even the pickiest of eaters. This recipe serves 4-6 people, making it perfect for a small group or for guaranteeing you have leftovers for the next day.

Ingredients (serves 4-6):

• 2 cups cooked, shredded chicken
• 1 cup BBQ sauce
• 1 cup frozen corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 box (8.5 oz) cornbread mix
• 1/3 cup milk (for cornbread mix)
• 1 large egg (for cornbread mix)
• 2 tablespoons melted butter

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees the casserole will cook evenly once it’s assembled.
2. Prepare the Chicken Mixture: In a large mixing bowl, combine the cooked, shredded chicken with the BBQ sauce. Add the frozen corn, diced red bell pepper, diced onion, garlic powder, smoked paprika, salt, and black pepper. Stir everything together until well mixed.
3. Assemble the Casserole: Transfer the chicken mixture into a lightly greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the shredded cheddar cheese over the top.
4. Prepare the Cornbread Topping: In another bowl, prepare the cornbread mix according to the package instructions, usually by combining the mix with milk and an egg. Stir in the melted butter for extra richness.
5. Top the Casserole: Pour the cornbread mixture over the chicken and cheese in the baking dish, spreading it out to cover the entire surface evenly.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through. You can test this by inserting a toothpick into the cornbread; if it comes out clean, it’s done.
7. Cool and Serve: Once baked, remove the casserole from the oven and let it cool for about 5 minutes before serving. This helps the layers set and makes it easier to slice.

Extra Tips:

For an extra layer of flavor, consider adding a tablespoon of chopped fresh cilantro or green onions on top of the casserole just before serving. If you prefer a spicier dish, you can add some chopped jalapeños to the chicken mixture or use a spicy BBQ sauce.

Additionally, if you want to make this dish gluten-free, simply substitute the cornbread mix with a gluten-free version. This casserole also freezes well, so you can prepare it in advance and have it ready for a quick meal on a busy night.

Tuscan Chicken and White Bean Casserole

Tuscan Chicken and White Bean Casserole is an exquisite fusion of tender chicken, hearty white beans, and a medley of flavorful herbs and spices. This rustic Italian-inspired dish brings together the rich, comforting flavors of Tuscany in a single, easy-to-make casserole.

Perfect for a family dinner or a gathering with friends, this casserole offers a satisfying and wholesome meal that’s certain to please everyone at the table.

The dish combines succulent chicken breasts with creamy white beans, fresh spinach, and sun-dried tomatoes, all baked together in a savory blend of garlic, rosemary, and Parmesan cheese. The result is a deliciously hearty casserole that’s both nutritious and filling.

This recipe serves 4-6 people, making it an ideal choice for feeding a crowd or enjoying leftovers the next day.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 4 cups fresh spinach leaves
• 1 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to make certain it’s ready for baking once the preparation is complete.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
4. Combine Ingredients: Stir in the cannellini beans, chicken broth, sun-dried tomatoes, rosemary, and thyme. Season with additional salt and pepper if desired. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
5. Assemble the Casserole: In a large baking dish, spread the fresh spinach evenly across the bottom. Place the seared chicken breasts on top of the spinach. Pour the bean and tomato mixture over the chicken, ensuring everything is well coated.
6. Bake the Casserole: Sprinkle the grated Parmesan cheese evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Finish and Serve: Remove the foil and bake for an additional 10 minutes, allowing the cheese to become bubbly and golden. Once done, remove the casserole from the oven and let it rest for a few minutes before serving.

Extra Tips:

For an extra burst of flavor, consider adding a splash of white wine to the bean mixture before simmering. You can also swap out the spinach for kale or Swiss chard for a different twist.

If you prefer a bit of heat, a pinch of red pepper flakes can be added to the sautéed onions and garlic. This casserole pairs wonderfully with a side of crusty bread or a fresh green salad.

Thai Peanut Chicken Noodle Casserole

This casserole isn’t only delicious but also easy to make. With simple ingredients and straightforward steps, you can whip up an impressive meal without much hassle. The recipe serves 4-6 people, making it an ideal choice for a small gathering or a hearty family meal.

Plus, it can be easily customized with your favorite vegetables or additional spices to suit your taste preferences.

Ingredients (serves 4-6):

• 1 pound boneless, skinless chicken breasts, diced
• 8 ounces rice noodles
• 1 cup coconut milk
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1/2 cup chopped peanuts
• 2 green onions, sliced
• Fresh cilantro, for garnish

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Cook the rice noodles according to package instructions, then drain and set aside.
2. Cook Chicken: In a large skillet over medium heat, add a bit of oil and cook the diced chicken breasts until fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
3. Prepare Peanut Sauce: In the same skillet, combine coconut milk, peanut butter, soy sauce, fish sauce, lime juice, brown sugar, ginger, and garlic. Stir continuously over medium heat until smooth and slightly thickened, about 5 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the cooked noodles, chicken, peanut sauce, red bell pepper, and snow peas. Mix until everything is well coated with the sauce.
5. Assemble Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle chopped peanuts and sliced green onions on top.
6. Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, until heated through and the top is slightly golden.
7. Serve: Remove from the oven, let it cool slightly, and garnish with fresh cilantro before serving.

Extra Tips:

When preparing the peanut sauce, adjust the consistency by adding more coconut milk if it’s too thick or more peanut butter if you prefer a richer sauce.

For added spice, consider adding a dash of Sriracha or crushed red pepper flakes. If you want to add more vegetables, carrots or broccoli can be great additions.

This dish also freezes well, so you can prepare it in advance and store it for a quick meal later.

Chicken and Stuffing Casserole

Chicken and stuffing casserole is a comforting, hearty dish that’s perfect for family dinners or potlucks. This casserole combines tender chunks of chicken, savory stuffing, and a creamy sauce, all baked to a golden perfection. It’s a simple yet delicious meal that can be prepared in advance and baked just before serving, making it ideal for busy weeknights or gatherings.

To begin, you’ll need to cook some chicken breasts or thighs until they’re tender and juicy. Once the chicken is cooked and shredded, you’ll mix it with a creamy soup base, such as cream of chicken soup, to create a rich and flavorful sauce. The stuffing mix is then added, along with some chicken broth to keep everything moist. Finally, everything is layered into a casserole dish and baked until the top is crispy and golden.

Ingredients (Serves 4-6):

• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 package (6 oz) stuffing mix
• 1 1/2 cups chicken broth
• 1/2 cup butter, melted
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• Salt and pepper to taste
• Optional: 1 cup shredded cheddar cheese

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C) to guarantee it’s hot enough for even cooking once the casserole is ready to be baked.
2. Prepare the Chicken: If not already cooked, boil or bake the chicken until fully cooked. Once done, shred the chicken into bite-sized pieces and set aside.
3. Make the Creamy Base: In a large bowl, combine the cream of chicken soup and sour cream, mixing until smooth. Add salt and pepper to taste.
4. Saute Vegetables: In a skillet, melt 1/4 cup of butter over medium heat. Add the chopped celery and onion, cooking until they’re soft and translucent. This should take about 5-7 minutes.
5. Combine Ingredients: In the large bowl with the soup mixture, add the shredded chicken, sautéed vegetables, and half of the chicken broth. Stir until everything is well combined.
6. Prepare the Stuffing: In a separate bowl, mix the stuffing mix with the remaining chicken broth and melted butter. Allow it to sit for a few minutes to absorb the liquid.
7. Assemble the Casserole: Grease a 9×13-inch baking dish. Spread the chicken mixture evenly in the dish. Then, layer the prepared stuffing mix evenly on top of the chicken mixture.
8. Add Cheese (Optional): If using, sprinkle the shredded cheddar cheese over the top of the stuffing layer for an extra cheesy casserole.
9. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
10. Cool and Serve: Allow the casserole to cool for 5 minutes before serving. This will help the layers set slightly and make it easier to serve.

Extra Tips:

For added flavor, consider adding some fresh herbs such as parsley or thyme to the chicken mixture. If you prefer a crunchy topping, you can sprinkle some crushed crackers or fried onions on top of the stuffing before baking.

To save time, rotisserie chicken can be used instead of cooking chicken from scratch. Remember to taste the mixture before baking and adjust the seasoning as needed. Enjoy experimenting with different variations to suit your taste!

Pesto Chicken and Zucchini Casserole

Pesto Chicken and Zucchini Casserole is a delightful dish that brings together tender pieces of chicken, fresh zucchini, and the rich, aromatic flavors of pesto. Perfect for a cozy family dinner or a gathering with friends, this casserole combines wholesome ingredients with a creamy, cheesy finish, making it a comforting and satisfying meal.

The recipe is straightforward, requiring minimal preparation time, and it bakes to perfection with just the right amount of bubbling cheese and a golden crust. This casserole isn’t only delicious but also a great way to incorporate vegetables into your meal. The zucchini adds moisture and a mild flavor that complements the savory taste of pesto and chicken.

The dish serves 4-6 people, making it an ideal choice for families or a small party. Best of all, it can be prepared ahead of time, allowing for easy weeknight dinners or a stress-free option when entertaining guests.

Ingredients for 4-6 servings:

• 2 cups cooked chicken breast, shredded or diced
• 3 medium zucchinis, sliced
• 1 cup basil pesto
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped fresh basil (optional, for garnish)

Cooking 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 assembled.
2. Prepare the Zucchini: Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for about 5 minutes until they’re slightly tender. Season with salt and pepper.
3. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, sautéed zucchini, pesto, and half of the mozzarella cheese. Mix until everything is well combined.
4. Assemble the Casserole: Spread the mixture evenly in a greased 9×13-inch baking dish. Top with the remaining mozzarella cheese and the grated Parmesan cheese.
5. Add Tomatoes: Scatter the halved cherry tomatoes on top of the cheese layer.
6. 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.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped fresh basil if desired, then serve warm.

Extra Tips:

For a more robust flavor, consider using homemade pesto if you have the time. You can also add a layer of cooked pasta, such as penne or fusilli, to make the dish more filling.

If you prefer a spicier kick, a pinch of red pepper flakes can be added to the pesto mixture. This casserole can be stored in the refrigerator for up to 3 days, and leftovers can easily be reheated.

Greek Chicken and Quinoa Casserole

Greek Chicken and Quinoa Casserole is a delightful Mediterranean-inspired dish that combines the rich flavors of tender chicken, nutritious quinoa, and a medley of vegetables, all brought together with tangy feta cheese and a hint of lemon.

This casserole isn’t only delicious but also packed with protein and fiber, making it a wholesome meal perfect for a family dinner or a gathering with friends. The vibrant flavors of Greece are beautifully captured in this dish, offering a taste of the Mediterranean in every bite.

This casserole is a one-dish wonder, meaning minimal cleanup and maximum flavor. It’s an ideal recipe for those who love to prepare meals in advance, as it can be assembled ahead of time and baked just before serving.

The combination of seasoned chicken, fluffy quinoa, and creamy feta creates a satisfying and comforting meal. Let’s explore the ingredients and step-by-step instructions to create this delicious Greek Chicken and Quinoa Casserole, perfect for serving 4-6 people.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, packed
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make sure it’s ready for baking.
2. Cook the Quinoa: In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Set aside.
3. Prepare the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until they’re browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
4. Sauté Vegetables: In the same skillet, add the diced red onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes. Add the cherry tomatoes and cook for another 2 minutes.
5. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, chicken, sautéed vegetables, baby spinach, olives, and crumbled feta. Add lemon juice, oregano, salt, and pepper. Stir until well combined.
6. Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and the casserole is heated through.
8. Serve and Enjoy: Remove from the oven and let it cool slightly before serving. Enjoy your Greek Chicken and Quinoa Casserole with a side salad or crusty bread.

Extra Tips: For added flavor, consider marinating the chicken in olive oil, lemon juice, and oregano for at least an hour before cooking. This will enhance the Mediterranean flavors and make the chicken even more tender.

You can also substitute or add vegetables like zucchini or bell peppers based on your preference. If you prefer a spicier kick, a pinch of red pepper flakes can be included.

This casserole can be stored in the refrigerator for up to 3 days, making it great for meal prep.