20 Easy Chicken Casserole Recipes For Dinner

When it comes to quick and satisfying dinners, few meals bring together comfort and convenience like a chicken casserole.

These Chicken casseroles will simplify your dinner time for feeding a busy family, looking to meal prep for the week, Fall brunch, or dinner, or craving something hearty without too much hassle.

Chicken casseroles are the ultimate one-dish solution. They’re filled with juicy chicken, nutritious vegetables, creamy sauces, and deliciously melted cheese—all baked to bubbly perfection. Plus, they’re endlessly versatile.

I have shared easy chicken casserole recipes for every taste and season, from creamy classics like chicken casserole and broccoli to Tex-Mex-inspired Enchilada Bakes.

Each recipe is thoughtfully designed to minimize prep time while maximizing flavor. Simple ingredients and shortcuts, such as rotisserie chicken, frozen veggies, or even pre-cooked pasta, save you time.

What is Chicken Casserole?

Chicken casserole is a type of baked dish featuring chicken as the main ingredient, combined with a variety of other ingredients like vegetables, starches (such as rice, pasta, or potatoes), and sauces.

The ingredients are layered or mixed in a single baking dish, often topped with cheese or breadcrumbs, and baked until everything is warm, bubbly, and flavorful.

Chicken casserole is popular for its versatility, ease of preparation, and crowd-pleasing flavors.

Many chicken casseroles are designed to be “one-pot” or “one-dish” meals, where the entire dinner is contained in a single pan, making both cooking and cleanup easier. You can easily make them in your slow cooker or crockpot.

Other recipes you would like to try:

30 Make Ahead Mini Finger Sandwiches For Party Platters

25 Best Keto Casseroles Dinner Recipes

22 Keto Cabbage Recipes You Keep Into Ketosis

1. Classic Angel Chicken Rice Casserole

Who doesn’t love a good Chicken casserole? It’s the perfect one-dish meal that brings comfort, warmth, and lots of flavors.

Today, we’re taking a closer look at one of the ultimate Chicken casserole creations—Angel Chicken Rice Casserole. This dish blends creamy chicken with soft rice, creating a heavenly, soul-satisfying meal that is sure to become a favorite for busy weeknights or family gatherings.

Ingredients

3 cups cooked chicken diced or shredded
3 cups cooked rice
1/2 cup butter cubed and softened
8 oz cream cheese cubed and softened
10.5 oz can cream of chicken soup
3 cloves garlic minced
0.7 oz packet Italian dressing mix like Good Seasons
1 cup chicken stock
2 cups shredded Colby Jack cheese divided
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch casserole dish with non-stick spray to ensure easy cleanup later.
Soften Butter and Cream Cheese: Microwave the cubed butter and cream cheese for about 20-30 seconds until soft, then whisk together until smooth and creamy.
Mix the Casserole Base: In a large mixing bowl, combine the cooked chicken, cooked rice, softened butter-cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded Colby Jack cheese. Add salt and pepper to taste. Stir until everything is fully combined.
Assemble the Casserole: Evenly spread the chicken and rice mixture into your prepared casserole dish.
Top with Cheese: Sprinkle the remaining Colby Jack cheese over the top to create a cheesy crust.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
Finishing Touches: Remove from the oven and allow the casserole to rest for about 5 minutes. Take off the foil, garnish with fresh parsley, and serve warm.
Enjoy this comforting and cheesy casserole!

2. Chicken Broccoli Bake

This creamy, cheesy, low carb Chicken Broccoli Bake is an easy way to get a healthy, keto meal on the table. Use shredded rotisserie in this gluten free cheddar Chicken casserole to make it even easier!

Ingredients

4 cups broccoli florets
1/2 cup cream cheese, softened
2 tbsp mayonnaise
1/2 cup grated cheddar
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp pepper
1 1/2 cups chopped, cooked chicken
1/4 cup grated cheese, for the topping the casserole

Instructions

Heat the oven to 375, grease a 9 x 9 casserole dish ( I use an avocado spray ) and set aside.
Start by prepping your broccoli. Put a large saucepan with about 2 inches of water over medium-high heat. Once the water is at a rolling boil, add in the broccoli florets. Let them steam for about 2 minutes or until they are fork tender. Drain the water, return the broccoli to the sauce pan and set aside.
In a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings. Add the cheddar, then the cooked and chopped chicken. Finally, stir in the steamed broccoli and blend it all together.
Pour the chicken and broccoli mixture into the prepared casserole dish and sprinkle with the last 1/4 cup of grated cheese.
Place in the oven and bake for 15 minutes. Next, set the oven to broil and broil for 2-3 minutes or until the cheese is bubbling and browning in spots.
Serve warm.
Leftovers keep covered in the fridge for up to three days.

3. Chicken Alfredo Casserole

Creamy and melty Chicken Alfredo Casserole can be on the table in less than an hour! You won’t be able to get enough of this pasta Chicken casserole filled with juicy chunks of chicken, mixed in a delectable homemade white sauce and topped with melty cheese.

Ingredients

2 tbsp mayonnaise
1/2 cup grated cheddar
1/2 tsp garlic powder
1/4 tsp sea salt1 pound penne pasta
2 tablespoons olive oil
1 pound boneless skinless chicken breasts cut into bite-sized pieces
3 tablespoons unsalted butter
2 cloves garlic minced
3 tablespoons all-purpose flour
2 cups half-n-half
½ teaspoon ground nutmeg
Salt and pepper to taste
2 cups mozzarella cheese shredded, divided
1 cup Parmesan cheese shredded
Fresh parsley chopped, for ganish

Instructions

Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes less than the package directions instruct. Drain and set aside in the same pot.
Preheat your over to 360 degrees F.
Place a large skillet over medium heat. Add the oil and while that’s heating up season the chicken pieces all over with salt and pepper. Add the chicken to the skillet and cook for 4-5 minutes, until almost cooked through. (It’ll finish cooking in the oven.) Transfer to the pot with the pasta.
To the same skillet add the butter. Once melted, add the garlic and cook for 1 minute until fragrant. Add the flour and stir into the butter.
Add the half-n-half a little at a time to the roux while whisking until it’s all been added, making sure there are no lumps. Simmer for 2-3 minutes until thickened.
Add the nutmeg, some pepper, and Parmesan to the sauce. Whisk until the cheese has melted in. Season with salt to taste.
Pour the sauce into the pot with the pasta and chicken along with 1 cup of mozzarella. Stir to combine.
Pour the mixture into a 9-inch x 13-inch baking dish and spread into an even layer. Top with the remaining cup of mozzarella.
Bake for 15-20 minutes until the cheese on top is melted and the sauce is bubbling. Remove from the oven, sprinkle the top with parsley, and serve warm.

4. Green Chili Chicken Enchilada Casserole

Green Chili Chicken Enchilada Casserole is a quick & easy dish for Mexican night! Make it your own with your favorite toppings for a cheesy, flavorful meal!

Ingredients

2 cups cooked chicken shredded or diced
2 cups shredded cheddar
⅓ cup sour cream
4 ounce canned diced green chilis drained if needed
15 ounces canned green chili enchilada sauce
12 6-inch corn tortillas
10.5 ounces cream of chicken soup
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees F.
In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
Remove from oven and let rest for 5 to 10 minutes before serving for easy-to-serve portions.

5. Low Carb Buffalo Chicken Casserole

Need a dinner with everything in one dish? Look no further than this easy chicken casserole. This Low Carb Buffalo chicken casserole is an easy low carb casserole that is perfect for dinner.

Ingredients

4 cups cooked shredded chicken
4 cups cauliflower rice
1/2 cup buffalo sauce
8 ounces cream cheese room temperature
1 tablespoon ranch seasoning
1 teaspoon garlic powder
8 ounces cheddar cheese
1 tablespoon ranch
1/4 cup green onions

Instructions

Preheat the oven to 350ºF. Spray a 9×13 inch pan with cooking spray.
In a large bowl mix together all of the ingredients besides the green onions, until well combined. Transfer the mixture to the baking pan and evenly spread the mixture.
Bake for 25-30 minutes until the mixture is bubbly.
Top with the green onions and ranch.

6. Chicken Parmesan Casserole

Make this easy Chicken Parmesan Casserole with homemade breaded chicken, chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!

Ingredients

¾ pound rigatoni pasta
32 oz. marinara sauce, or up to 48 oz. for saucier pasta
3 cups shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
2 small boneless skinless chicken breasts
¾ cup flour
2 teaspoons seasoned salt
1/4 teaspoon pepper
2 eggs
1 ½ cups Italian breadcrumbs
¾ cup vegetable oil
2 Tablespoons butter
Fresh Parsley, to garnish

Instructions

Prepare the Pasta

Boil water and cook the rigatoni for 1 minute less than al dente- (Refer to package for cooking time).
When the pasta is ready, drain it add it back to the pot. Toss with 32 oz. of sauce, 2 tbsp. of Parmesan cheese, and 1 cup of the mozzarella. Set aside.

Prepare the chicken

Pat the chicken dry with paper towels and cut into strips about ½ inch thick.
Create an assembly line for breading the chicken:
Bowl #1: 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.
Bowl #2: 2 whisked eggs.
Bowl #3: 1.5 cups breadcrumbs
Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in the breadcrumb mixture until completely covered. Use your palms to gently flatten the chicken a little bit more once it’s coated in the breadcrumbs.
Add ¼ inch of oil to a pan along with the butter, which helps give the chicken a golden color. Turn to medium-high heat.
Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you’ll need to cook the strips in batches. Cook for about 4 minutes per side, until golden brown. You may need to add more oil as the chicken cooks.
Place the cooked strips on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken.
Slice the strips into smaller bite-sized pieces.

Assemble the Chicken casserole and Bake

Preheat the oven to 375 degrees.
Lightly grease a 9 x 13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 2 tbsp. Parmesan cheese, and 1 cup of mozzarella cheese.
Add the remaining rigatoni. Add the chicken strips and the remaining Parmesan and mozzarella cheese.
Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.
Garnish with fresh parsley. Serve with Garlic Bread with Cheese!

7. Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is the perfect meal for busy worknights! Using only a few ingredients, this can be ready to go in no time! Comfort food at its finest!

Ingredients

1 box Stove Top Stuffing (chicken flavored)
1-2 lbs Chicken Breasts, boneless/skinless/diced
1 can Cream of Chicken Soup
1/3 cup Sour Cream
16 oz Frozen Mixed Vegetables
Salt/Pepper to taste
4-5 Garlic Cloves, minced

Instructions

Spray a 9 x 13 baking pan with cooking spray. Preheat oven to 400 degrees.
In a bowl, combine the chicken, cream of chicken soup, sour cream, veggies, salt, pepper, and garlic.
Spread mixture onto bottom of prepared pan.
Prepare stuffing according to packaged directions.
Spread prepared stuffing evenly on top of chicken mixture.
Place pan in oven and bake for about 30 minutes, or until chicken is cooked through. Serve!

8. Easy Chicken and Spinach Casserole

Easy Chicken and Spinach Casserole- only 8 ingredients needed to make this super easy creamy Chicken casserole with a cheesy cracker crumb topping.

Ingredients

▢4 chicken breasts,, cooked and chopped
▢2 (10-ounce) packages frozen chopped spinach,, thawed and excess water squeezed out
▢1 cup mayonnaise
▢2 (10 3/4-ounce) cans condensed cream of chicken soup
▢1 tablespoon lemon juice
▢1/2 teaspoon pepper
▢1 cup shredded sharp cheddar cheese
▢3/4 cup coarsley crushed Ritz crackers

Instructions

Lightly grease a casserole dish and preheat oven to 350 degrees F.You can use either a 7×11 or 9×13-inch dish.
In a large bowl, stir together chicken, spinach, mayonnaise, cream of chicken soup, lemon juice, and pepper.
Spread mixture in casserole dish.
Sprinkle cheese and crackers on top. Bake for 25 to 30 minutes.

9. Easy Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole is a rich and creamy dish made with tender chicken, earthy mushrooms, vegetables, all baked in a delicious sauce. Made with simple ingredients, this is a budget friendly dish the whole family will love.

Ingredients

1 pound spaghetti noodles cooked al dente (reserve ½ cup of water)
6 tablespoons butter divided
1/4 cup onion diced
1 tablespoon garlic minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup celery diced
1/2 bell pepper diced
1 1/2 cups mushrooms sliced
2 cups chicken cooked and diced
1 1/2 cups spaghetti sauce
2 cans cream of chicken soup 10.5 ounces
1 cup heavy cream
4 ounces cream cheese cubed
1 cup Colby jack cheese shredded
1 cup Italian style breadcrumbs
2 tablespoons chopped parsley

Instructions

Cook the noodles al dente, according to package directions.
Preheat the oven to 350° and spray a 9×13 inch pan with cooking spray.
Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes. Add the salt, pepper, celery and bell pepper and cook for another 2 minutes.
Add the mushrooms and saute for an additional 4 minutes.
Stir in the chicken, spaghetti sauce, cream of chicken soup, heavy cream, and the cream cheese. Stir till combined.
Pour the sauce over the noodles and toss till combined. If you want it a little bit saucier, add a little bit of the spaghetti water.
Spread the spaghetti out in the pan and sprinkle with the cheese.
Melt the remaining butter and stir into the bread crumbs.
Sprinkle the top with the breadcrumbs.
Place the pan in the oven and bake for 30 minutes, or until the casserole is bubbly and the topping is nicely browned.
Remove and serve with your favorite side dish.

10. Cheesy BBQ Bacon Chicken Casserole

BBQ Bacon Chicken Casserole has tender pasta, chicken, bacon, cheese and tomatoes in a creamy BBQ sauce. It’s kid friendly, easy to whip up and can be made a day ahead of time.

Ingredients

1 cup barbecue sauce your favorite is fine
1 cup sour cream
1 teaspoon garlic powder
½ teaspoon black pepper
3 cups cooked and diced chicken breast
12 ounces small pasta cooked to al dente (Rotini or Farfalle)
½ pound bacon cooked crisp and crumbled, divided
15 ounce can petite or fire roasted diced tomatoes drained
1 red onion diced
2 ½ cups grated Cheddar-Jack cheese divided
2 green onions thinly sliced
Fresh minced cilantro or parsley for garnish

Instructions

Preheat oven to 375 degrees F. Spray a 13×9-inch casserole dish with nonstick cooking spray.
In a large bowl, combine barbecue sauce, sour cream, garlic powder and black pepper. Stir in chicken, pasta, bacon (reserve 2 tablespoons for topping), tomatoes, red onion and half of the cheddar-jack cheese until well combined. Pour into the prepared casserole dish and spread evenly. Top evenly with remaining cheddar-jack cheese, sliced green onions and reserved bacon.
Bake casserole in the preheated oven for 20-25 minutes. Top should be melty and golden and the sauce should be bubbly.
Let rest for about 5 minutes, then garnish with fresh minced parsley or cilantro and serve warm.

11. Chicken Pot Pie Casserole

Chicken Pot Pie Casserole recipe is everything you love about a chicken pot pie all stuffed inside a flaky crust and baked in a Chicken casserole dish. No fussing with making a from-scratch pie crust. Chicken Pot Pie is ultimate comfort food recipe. This is an easy chicken casserole to make, and it has a lot of flavor in the creamy filling. Tender chicken and potatoes, vegetables, seasonings, and golden brown crescent rolls all make up this comfort meal that the whole family loves.

Ingredients

2 (8-ounce tubes) Refrigerated Crescent Rolls
1 Tablespoon Olive Oil (or canola, avocado, etc)
1 small Onion, diced
1 pound Boneless/Skinless Chicken Breasts*, cooked and cut into bite-sized pieces
12 ounces Frozen Peas and Carrots, thawed
2 cups Frozen Diced Potatoes, thawed (I use potatoes O’Brien)
1 cup Water
½ teaspoon Poultry Seasoning
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Black Pepper
2 (10.75 ounce cans) Cream of Chicken Soup
1 Tablespoon Whole Milk

Instructions

Preheat oven to 350° F. Spray a 13″x9″ baking dish with cooking spray, lightly.
Gather all of the ingredients together and measure them.
Open a tube of crescent rolls and lay the whole sheet in the bottom of the baking dish. Pinch together the seams and cover the bottom and press the dough slightly up the sides.
Bake the dough for 15-20 minutes, until golden. Remove from oven and set aside.
While crust is baking, heat a large frying pan with high sides on medium-high heat. Add the oil, then add the onion and cook for 5 minutes, until translucent and softened.
Lower the heat to medium. Add the cooked chicken, peas and carrots, potatoes, water, poultry seasoning, garlic powder, onion powder, and pepper. Stir together.
Cover and cook for 5-8 minutes, stirring once, until warmed through. Then stir again and remove from heat.
Add the 2 cans of cream of chicken soup and stir well to combine.
Add the filling to the baking dish and spread evenly over the cooked crust.
Open the other tube of crescent rolls and gently stretch to cover the filling in the pan, pinching together the seams. Make sure the dough presses up against the sides of the baking dish. Cut 4 small slits in the dough with a knife. Brush the dough with milk, you don’t need to use it all.
Bake Chicken casserole uncovered for 20-30 minutes, until the top crust is golden brown and fully cooked. Serve immediately.

12. Chicken Bacon Ranch Casserole

Chicken bacon ranch casserole is the ultimate in cozy comfort food!

Ingredients

8 ounces penne uncooked, approx. 2 cups
6 slices bacon
2 tablespoons bacon drippings add butter if needed
8 ounces cream cheese
¾ cup chicken broth
½ cup half and half or light cream
1 package ranch seasoning mix or homemade spice blend below
2 cups shredded cheddar cheese divided
2 tablespoons shredded Parmesan cheese
2 cups cooked shredded chicken

Instructions

Preheat oven to 375°F. Grease a 9×13 baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).
Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.
Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.
Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.

13. Chicken and Biscuit Casserole

This easy Chicken and Biscuit Casserole recipe is a classic comfort food favorite for dinner. It’s a delicious, cozy Chicken casserole with tender chicken, vegetables, fluffy biscuits and a creamy gravy all baked to a bubbly, golden perfection!

Ingredients

2 cups cooked, shredded chicken
3 tablespoons olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 (10.5 ounce) can cream of chicken soup
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1 cup frozen peas
2 tablespoons chopped fresh parsley
1 (8-count) can refrigerated biscuit dough

Instructions

Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the shredded chicken, cream of chicken soup, chicken broth, heavy cream, dried thyme, salt, dried rosemary, and black pepper to the skillet. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the frozen peas and chopped fresh parsley.
Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
Open the can of refrigerated biscuit dough and separate the biscuits. Arrange the biscuits on top of the chicken mixture in a single layer, spacing them evenly.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the casserole is hot and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Garnish with additional fresh parsley, if desired.

14. Easy Chicken Fajita Casserole Recipe

Ingredients

2 lbs PERDUE ® Harvestland ® Boneless Skinless Chicken Breast Tenderloins
1 Red Pepper Sliced
1 Yellow Pepper Sliced
1 White Onion Sliced
1 Zucchini Cut into slices
1/4 bunch Chopped Cilantro
1 Cup Shredded Mozzarella or Cheddar Cheese
1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Onion Powder
1/2 Tbsp Black Pepper
1/2 Tbsp Paprika
1/2 Tbsp Ground Cumin
1 Tbsp Salt

Instructions

Preheat oven to 375 F.
Coat a 9×13 baking dish with butter.
Combine all of the spices in a small bowl and mix well.
Use half of the spices to rub the chicken and then put the chicken in the baking dish.
Drizzle the olive oil over the chicken in the baking dish.
Add all of the vegetables and sprinkle the remaining spices over the top.
Cover with the cheese.
Bake for 25-30 minutes or until the chicken is cooked through.

15. Creamy Chicken Quinoa and Broccoli Casserole

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Ingredients

2 cups reduced-sodium chicken broth
1 cup 2% milk
1 teaspoon poultry seasoning
1/2 cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
1/4 cup cooked, crumbled bacon (optional… sort of)
1 pound boneless skinless chicken breasts
2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
1/4 cup shredded Gruyere cheese (any kind will work)
3 cups fresh broccoli florets

Instructions

Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

16. Creamy Chicken Mushroom Casserole

Chicken strips are baked in a creamy cheese sauce with mushrooms that goes from the oven to the table in minutes!

Ingredients

2 pounds chicken breast strips
salt and pepper to taste
1½ tablespoons olive oil divided, more as needed
4 ounces cream cheese cubed
½ cup frozen chopped onion*
1 cup milk
½ teaspoon garlic powder
1 (10.5 ounce can) condensed cream of mushroom soup
24 ounces canned sliced mushrooms 3 cans*

Instructions

Preheat oven to 350℉.
Season chicken strips with salt and pepper.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips, making sure not to overcrowd the pan. You may need to cook in batches, adding more oil as needed.
Brown chicken, turning after 2-3 minutes on each side. Remove from pan and place in a 9×13″ casserole dish.
Using the same skillet, heat ½ tablespoon olive oil. Add onions and cook over medium heat until soft. Add cream cheese and stir until melted.
To the cream cheese, whisk in condensed soup, milk and garlic powder. Stir in drained mushrooms. Season with additional salt or pepper to taste.
Pour sauce over chicken. Cover with foil and bake for 35-45 minutes or until chicken is cooked through and sauce is bubbly.
Serve alone, or over rice or egg noodles.

17. Lemon Orzo Chicken Bake

Lemon Orzo Chicken Bake is a one-dish meal full of bright lemon flavor and created with standard pantry staples you are sure to have on hand.

Ingredients

3 boneless skinless chicken breasts
1 tablespoon lemon pepper
3 lemons, 2 zested and juiced, the other sliced thin
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon dill
¼ teaspoon thyme
2 cloves garlic, minced
3 cups chicken broth
2 cups orzo

Instructions

Preheat oven to 375. Season both sides of chicken breasts with lemon pepper seasoning. Set aside.
In a large mixing bowl, combine remaining ingredients except for lemon slices. Pour mixture on the bottom of a 9×13 baking dish. Add chicken and top with lemon slices.
Bake for 35-40 minutes, or until chicken is cooked.
Top with fresh parsley or grated Parmesan cheese.

18. Chicken Wild Rice Casserole

If you’re in the mood for a hearty, filling, tasty comfort-food dinner, you’re going to LOVE this Chicken and Wild Rice Casserole! This recipe is a great way to use up leftover chicken and rice, and it comes together with just a few minutes of hands-on work. You’ll have an amazing dinner on the table in no time!

Ingredients

4-5 cups cooked long grain and wild rice – (that’s about 8 oz, or 1 to 1.25 cups of uncooked rice)
2 tablespoons butter – (or use olive oil)
1 medium onion – chopped
2 celery stalks – chopped
1 can cream of chicken soup – (or use cream of mushroom)
½ cup sour cream
⅓ cup chicken broth
1 teaspoon dry basil or oregano – (or a combination of both)
Salt & pepper to taste
2 cups cooked chicken breast – cubed or shredded
⅓ cup parmesan cheese – (freshly grated is best! But use what you have)
1 tablespoon dry parsley

Instructions

Preheat oven to 350 degrees. Spray or brush an 8×8 inch baking dish with olive oil.
Melt the butter in a large skillet and sauté the diced onion and celery for about 5 minutes, or until they soften.
Add the cream of chicken soup, sour cream, chicken broth, and dry basil and/or oregano. Stir well.
Add the cooked rice and chicken and stir until well combined. Taste carefully (it might be hot!) and season with salt and pepper, if desired. Mix again.
Pour mixture into your prepared 8×8 baking dish. Sprinkle with parmesan cheese and dry parsley.
Bake uncovered for about 30-35 minutes, or until golden brown and bubbly. Allow to rest 5 minutes. Serve warm and enjoy!

19. Spinach Artichoke Chicken Casserole (Keto)

This Spinach Artichoke Chicken Casserole has all the same amazing flavors of the popular dip with tender juicy chicken added for a hearty and delicious meal. It’s baked in a creamy cheesy sauce with gooey mozzarella cheese on top!

Ingredients

4 cups cooked chicken, shredded/chopped
9 ounce package frozen spinach, thawed and well drained
14 ounces artichoke hearts (plain), chopped
8 ounces cream cheese, at room temperature
1 cup parmesan cheese, grated
1 ½ cups shredded mozzarella cheese
⅔ cup sour cream
½ cup heavy cream
¼ cup mayonnaise, see my recipe
3 cloves garlic, minced
salt and pepper to taste

Instructions

Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes. Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.

20. Pesto Chicken Pasta Casserole Recipe

Our Pesto Chicken Pasta Casserole is made with chicken, tomatoes, spinach, basil, pesto, and cheese. It comes together in just a few minutes and is the perfect weeknight family dinner.

Ingredients

16 ounces penne pasta
4 boneless skinless chicken breasts, cooked and shredded, could also use rotisserie chicken
½ cup milk
4 cups shredded mozzarella cheese
3 cups baby spinach
1 15 ounce can diced tomatoes, drained
1 15 ounce jar alfredo sauce
½ cup prepared pesto
½ cup plain bread crumbs
½ cup grated Parmesan cheese
1 Tablespoon olive oil

Instructions

Preheat oven to 350 degrees F.
Cook pasta according to package directions, drain, and set aside.
In a large mixing bowl, combine pasta, chicken, milk, mozzarella cheese, baby spinach, diced tomatoes, Alfredo sauce, and pesto. Mix until well combined.
Spread mixture into a 9×13-inch baking pan sprayed with nonstick cooking spray.
In a small mixing bowl, combine bread crumbs, Parmesan cheese, and olive oil.
Sprinkle crumb mixture on top of casserole.
Bake for 35-40 minutes, or until the crumb topping is golden brown and the casserole is heated through.

aliza