23 Delicious Casserole Recipes with Chicken for Cozy Dinners

Kitchens across North America are about to get cozier! When chilly evenings call for warm, comforting meals that bring everyone to the table, nothing satisfies quite like a hearty chicken casserole. We’ve gathered 23 of our most delicious, crowd-pleasing recipes that promise to make your dinner planning a breeze. Get ready to find your family’s new favorite dish—let’s dive into these comforting creations!

Creamy Chicken Alfredo Casserole

On crisp autumn evenings when comfort calls, this creamy chicken Alfredo casserole answers with luxurious warmth. Tender pasta and succulent chicken bathe in a velvety Parmesan sauce, while a golden breadcrumb topping adds delightful crunch. It’s the kind of dish that turns a simple weeknight into something memorably elegant.

Ingredients

• 2 cups of cooked, shredded chicken (rotisserie works beautifully!)
• 8 ounces of fettuccine, broken in half
• 3 tablespoons of butter
• 2 cloves of garlic, minced
• 1 ½ cups of heavy cream
• 1 cup of freshly grated Parmesan cheese
• A pinch of freshly grated nutmeg
• ½ cup of panko breadcrumbs
• 2 tablespoons of chopped fresh parsley
• Salt and black pepper, to season as you go

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook the broken fettuccine in a large pot of salted boiling water until al dente, about 10 minutes, then drain well. Tip: Salt the pasta water generously—it’s your only chance to season the noodles from within.
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Sauté the minced garlic in the butter for 1 minute, just until fragrant but not browned.
5. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
6. Whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened, about 3–4 minutes.
7. Stir in the pinch of nutmeg, then season the sauce with salt and pepper.
8. Combine the drained pasta, shredded chicken, and Parmesan sauce in the prepared baking dish, tossing gently to coat everything evenly. Tip: For extra flavor, use the pasta water still clinging to the noodles—it helps the sauce cling beautifully.
9. Sprinkle the panko breadcrumbs evenly over the top of the casserole.
10. Bake for 20–25 minutes, until the breadcrumbs are golden and the edges are bubbly. Tip: If the top isn’t browning enough, switch to broil for the final 1–2 minutes, watching closely to prevent burning.
11. Remove from the oven and let rest for 5 minutes before serving.

Each spoonful delivers creamy, cheesy pasta with tender chicken and a satisfying crispy top. Elevate this comforting classic by serving it alongside a bright arugula salad tossed in lemon vinaigrette, which cuts through the richness perfectly. Leftovers reheat wonderfully—the flavors meld even more by the next day.

Spicy Buffalo Chicken Casserole

Vividly layered with bold flavors and comforting textures, this Spicy Buffalo Chicken Casserole transforms classic wing night into an elegant baked masterpiece. Perfect for gatherings or cozy weeknights, it delivers that signature tangy heat balanced with creamy, savory elements. Each forkful promises the familiar thrill of buffalo sauce in a sophisticated, shareable format.

Ingredients

– 2 cups of shredded cooked chicken
– 1 cup of buffalo sauce
– 8 ounces of cream cheese, softened
– 1 cup of shredded cheddar cheese
– 1/2 cup of ranch dressing
– 1/4 cup of chopped celery
– 4 cups of cooked penne pasta
– A couple of tablespoons of melted butter
– A sprinkle of breadcrumbs for topping

Instructions

1. Preheat your oven to 375°F to ensure even baking.
2. In a large mixing bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese until fully incorporated.
3. Stir in the cooked penne pasta, ensuring each piece is coated with the buffalo mixture.
4. Fold in the shredded cheddar cheese, ranch dressing, and chopped celery for added creaminess and crunch.
5. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
6. Drizzle the melted butter over the top and sprinkle with breadcrumbs for a golden crust.
7. Bake at 375°F for 25–30 minutes, or until the edges are bubbly and the top is lightly browned.
8. Let it rest for 5–10 minutes before serving to allow the flavors to meld and the casserole to set.

Perfectly balancing fiery buffalo spice with cool, creamy undertones, this casserole boasts a tender pasta base and a satisfyingly crisp topping. Serve it alongside crisp celery sticks and extra ranch dressing for a playful, interactive meal that delights the senses.

Cheesy Chicken and Rice Casserole

Just when autumn’s crisp air begins to settle in, nothing comforts quite like a bubbling casserole emerging from the oven. This cheesy chicken and rice masterpiece combines tender poultry with creamy grains beneath a golden, molten cheese crust. It’s the kind of hearty, soul-warming dish that turns an ordinary weeknight into something special.

Ingredients

– A couple of boneless, skinless chicken breasts
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– 1 cup of heavy cream
– A splash of olive oil
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 2 cups of shredded sharp cheddar cheese
– A pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a splash of olive oil.
2. Heat another splash of olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken breasts.
3. Sear the chicken for 6–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
4. Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding it with two forks.
5. In the same skillet, sauté the chopped onion for 4–5 minutes until translucent, then add the minced garlic and cook for 1 more minute until fragrant.
6. Tip: Scraping up the browned bits from the chicken adds deep flavor to the base.
7. Stir in the rice, coating it evenly with the onion and garlic mixture.
8. Pour in the chicken broth and heavy cream, then season with a pinch of salt and a few cracks of black pepper.
9. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and has absorbed most of the liquid.
10. Fold in the shredded chicken and half of the shredded cheddar cheese until well combined.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle the remaining cheddar cheese evenly over the top.
13. Tip: For an extra-crispy top, let the cheese reach the edges of the dish.
14. Bake uncovered for 20–25 minutes until the cheese is fully melted and bubbly with golden spots.
15. Tip: Allow the casserole to rest for 10 minutes after baking so the layers set beautifully.
16. Garnish with the chopped fresh parsley before serving.

Buttery and rich, this casserole delivers a creamy rice texture that clings to each forkful of juicy chicken. The sharp cheddar forms a crisp, savory crust that contrasts wonderfully with the tender interior. For a cozy twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Classic Chicken and Broccoli Casserole

There’s something profoundly comforting about a dish that feels like a warm embrace after a long day, and this classic chicken and broccoli casserole delivers exactly that. This elegant yet approachable recipe transforms simple ingredients into a creamy, golden-brown masterpiece that’s perfect for weeknight dinners or casual entertaining. The harmonious blend of tender chicken, vibrant broccoli, and rich sauce creates a meal that satisfies both the palate and the soul.

Ingredients

– 2 cups of cooked, shredded chicken breast
– 4 cups of fresh broccoli florets
– 1 can (10.5 oz) of cream of chicken soup
– 1/2 cup of mayonnaise
– 1/2 cup of sour cream
– 1 cup of shredded cheddar cheese
– 1/2 cup of crushed buttery crackers
– 2 tablespoons of melted butter
– A generous pinch of garlic powder
– A couple of dashes of paprika
– A splash of lemon juice

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Steam the broccoli florets for exactly 4-5 minutes until bright green and slightly tender but still crisp.
3. In a large mixing bowl, combine the cream of chicken soup, mayonnaise, and sour cream, whisking until perfectly smooth.
4. Stir in the shredded chicken, steamed broccoli, 3/4 cup of cheddar cheese, garlic powder, and lemon juice until everything is evenly coated.
5. Transfer the mixture to your prepared baking dish, spreading it into an even layer with a spatula.
6. In a small bowl, mix the crushed crackers with melted butter until all crumbs are moistened.
7. Sprinkle the remaining 1/4 cup of cheddar cheese over the casserole, followed by the buttered cracker crumbs.
8. Lightly dust the top with paprika for both color and subtle smoky flavor.
9. Bake for 25-30 minutes until the edges are bubbling vigorously and the topping is golden brown.
10. Let the casserole rest for 8-10 minutes before serving to allow the sauce to thicken properly.

A golden, bubbling crust gives way to a creamy interior where tender chicken and vibrant broccoli create perfect textural harmony. The subtle tang from sour cream and lemon juice cuts through the richness, making each bite beautifully balanced. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh parsley, or transform leftovers by stuffing the mixture into baked potatoes the next day.

Southwest Chicken and Black Bean Casserole

Savory aromas of cumin and smoked paprika will fill your kitchen as this comforting casserole bakes to golden perfection. Southwest Chicken and Black Bean Casserole brings together tender shredded chicken, creamy black beans, and vibrant corn in a zesty tomato base, all topped with a blanket of melted Monterey Jack cheese. This one-dish wonder delivers the bold flavors of the American Southwest with minimal effort, making it ideal for busy weeknights or casual gatherings.

Ingredients

• 2 cups of cooked, shredded chicken
• 1 can (15 ounces) of black beans, rinsed and drained
• 1 cup of frozen corn kernels
• 1 cup of your favorite salsa
• 1/2 cup of sour cream
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• 1 1/2 cups of shredded Monterey Jack cheese
• 1 tablespoon of olive oil
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced
• A splash of lime juice
• A couple of chopped fresh cilantro leaves for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, then add the diced onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 more minute, being careful not to let it brown to avoid bitterness.
4. Add the shredded chicken, black beans, frozen corn, salsa, sour cream, cumin, and smoked paprika to the skillet, mixing thoroughly until well combined.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
6. Sprinkle the shredded Monterey Jack cheese evenly over the top, covering the entire surface for a golden, bubbly finish.
7. Bake in the preheated oven for 20-25 minutes, until the cheese is fully melted and the edges are bubbling vigorously.
8. Switch the oven to broil on high and cook for 2-3 more minutes to lightly brown the cheese, watching closely to prevent burning.
9. Remove the casserole from the oven and let it rest for 5 minutes to allow the layers to set before serving.
10. Drizzle with a splash of lime juice and garnish with chopped fresh cilantro just before serving.

Creamy, hearty, and bursting with Southwest flair, this casserole boasts a satisfying contrast between the tender chicken and beans and the crisp, cheesy topping. Consider serving it alongside a crisp green salad or scooping it into warm tortillas for a festive twist that highlights its zesty, smoky undertones.

BBQ Chicken and Cornbread Casserole

Hearty and comforting, this BBQ chicken and cornbread casserole brings together smoky, savory flavors with a golden, buttery topping in a dish that’s perfect for cozy family dinners or casual entertaining. Imagine tender shredded chicken bathed in tangy barbecue sauce, nestled beneath a fluffy cornbread crust that bakes to perfection. It’s a crowd-pleaser that feels both rustic and refined, delivering warmth and satisfaction in every bite.

Ingredients

– About 2 cups of shredded cooked chicken
– A good cup of your favorite BBQ sauce
– A can (around 15 ounces) of corn kernels, drained
– Half a red onion, finely chopped
– A couple of cloves of garlic, minced
– A cup of all-purpose flour
– A cup of yellow cornmeal
– A quarter cup of granulated sugar
– A tablespoon of baking powder
– Half a teaspoon of salt
– A cup of milk
– A third of a cup of vegetable oil
– One large egg
– A handful of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken, BBQ sauce, drained corn, chopped red onion, and minced garlic, stirring until everything is evenly coated.
3. Spread the chicken mixture evenly into the prepared baking dish.
4. In a separate medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well blended.
5. In another small bowl, beat the milk, vegetable oil, and large egg together until smooth.
6. Pour the wet ingredients into the dry flour-cornmeal mixture, stirring gently just until combined—be careful not to overmix to keep the cornbread tender.
7. Spoon the cornbread batter over the chicken layer in the baking dish, spreading it evenly with a spatula to cover completely.
8. Sprinkle the shredded cheddar cheese evenly over the top of the cornbread batter.
9. Bake in the preheated oven for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
10. Let the casserole rest for 5–10 minutes before serving to allow the layers to set for easier slicing.

Zesty and satisfying, this casserole boasts a delightful contrast between the moist, smoky chicken filling and the crumbly, slightly sweet cornbread topping. For a creative twist, serve it alongside a crisp green salad or top individual portions with a dollop of cool sour cream to balance the richness.

Chicken and Spinach Florentine Casserole

Magnificently comforting yet sophisticated, this Chicken and Spinach Florentine Casserole brings restaurant-quality elegance to your weeknight table. Tender chicken and vibrant spinach mingle beneath a golden, bubbling crust that promises both visual appeal and satisfying depth of flavor. It’s the kind of dish that transforms simple ingredients into something truly memorable with minimal effort.

Ingredients

• 2 cups of shredded cooked chicken
• 5 ounces of fresh spinach
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• ½ cup of chicken broth
• 1 cup of shredded mozzarella cheese
• ½ cup of grated Parmesan cheese
• A couple of tablespoons of olive oil
• A pinch of salt and black pepper
• A sprinkle of dried thyme

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
3. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 more minute until aromatic but not browned.
5. Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring constantly, until wilted and bright green.
6. Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer.
7. Sprinkle in the salt, black pepper, and dried thyme, stirring to combine evenly.
8. Fold in the shredded chicken, ensuring it’s fully coated in the creamy sauce.
9. Transfer the chicken and spinach mixture to the prepared baking dish, spreading it into an even layer.
10. Combine the mozzarella and Parmesan cheeses in a small bowl, then sprinkle evenly over the casserole.
11. Bake for 25-30 minutes until the cheese is golden brown and the edges are bubbling vigorously.
12. Let the casserole rest for 5-7 minutes before serving to allow the sauce to thicken slightly.

What emerges from the oven is a beautifully textured dish where the creamy interior contrasts with the crisp, cheesy topping. The spinach maintains a subtle bite while the chicken remains exceptionally moist, creating layers of flavor that deepen with each spoonful. Consider serving it alongside crusty artisan bread to soak up every bit of the rich sauce, or over wild rice for a more substantial meal that highlights its elegant simplicity.

Mushroom and Chicken Tetrazzini Casserole

On crisp autumn evenings, few dishes offer the same comforting embrace as this creamy, elegant casserole, where tender chicken and earthy mushrooms mingle beneath a golden, Parmesan-crusted surface. Originally created for the opera star Luisa Tetrazzini, this timeless recipe transforms humble ingredients into something truly sophisticated. Perfect for entertaining or cozy family dinners, it delivers both nostalgia and refinement in every forkful.

Ingredients

– A couple of boneless, skinless chicken breasts
– A good splash of olive oil
– A handful of sliced cremini mushrooms
– A couple of cloves of garlic, minced
– A generous pour of dry white wine
– A cup and a half of heavy cream
– A sprinkle of grated Parmesan cheese
– A handful of chopped fresh parsley
– A pinch of salt and freshly ground black pepper
– A box of fettuccine pasta

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the fettuccine and cook for exactly 10 minutes, until al dente.
4. Drain the pasta and set it aside.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. Season the chicken breasts with 1 teaspoon of salt and ½ teaspoon of black pepper.
7. Sear the chicken for 6-7 minutes per side, until golden brown and cooked through.
8. Remove the chicken from the skillet and let it rest for 5 minutes before shredding it with two forks.
9. In the same skillet, add the sliced mushrooms and cook for 5-6 minutes until they release their liquid and turn golden brown.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Pour in ½ cup of dry white wine, scraping up any browned bits from the bottom of the pan.
12. Simmer the wine until reduced by half, about 3-4 minutes.
13. Stir in 1½ cups of heavy cream and bring to a gentle simmer.
14. Add the shredded chicken and cooked pasta to the skillet, tossing to coat evenly.
15. Transfer the mixture to a greased 9×13 inch baking dish.
16. Sprinkle ½ cup of grated Parmesan cheese evenly over the top.
17. Bake for 20-25 minutes until the top is bubbly and golden brown.
18. Let the casserole rest for 10 minutes before serving.
19. Garnish with 2 tablespoons of chopped fresh parsley.
Creamy and luxurious, this casserole delivers tender pasta enveloped in a rich, wine-kissed sauce with savory mushrooms and succulent chicken. The golden Parmesan crust adds a delightful textural contrast to the velvety interior beneath. For an elegant presentation, serve individual portions in rustic ceramic bowls alongside a crisp green salad with a lemony vinaigrette.

Italian Chicken and Pasta Bake

Just when autumn’s crisp air calls for something deeply comforting yet effortlessly elegant, this Italian Chicken and Pasta Bake answers with layers of savory satisfaction. Juicy chicken, al dente pasta, and a rich tomato-herb sauce meld together under a golden, bubbly cheese crust that promises to become an instant family favorite.

Ingredients

• a couple of boneless, skinless chicken breasts, about 1 pound total
• 8 ounces of penne pasta
• a glug of olive oil, about 2 tablespoons
• 1 small yellow onion, finely chopped
• 2 cloves of garlic, minced
• a 24-ounce jar of your favorite marinara sauce
• a splash of heavy cream, about 1/4 cup
• a handful of fresh basil leaves, chopped
• a teaspoon of dried oregano
• a pinch of red pepper flakes
• a cup of shredded mozzarella cheese
• a half cup of grated Parmesan cheese
• salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the penne for 1 minute less than the package directions for al dente, about 9–10 minutes.
3. While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
5. Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding it with two forks—this keeps the meat juicy.
6. In the same skillet, reduce the heat to medium and sauté the onion until soft and translucent, about 4–5 minutes.
7. Add the garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
8. Pour in the marinara sauce, heavy cream, basil, oregano, and red pepper flakes, stirring to combine and simmer for 3–4 minutes until slightly thickened.
9. Drain the pasta and add it to the sauce along with the shredded chicken, tossing gently to coat everything evenly.
10. Transfer the mixture to the prepared baking dish and spread it into an even layer.
11. Sprinkle the mozzarella and Parmesan cheeses evenly over the top, covering the entire surface.
12. Bake for 20–25 minutes until the cheese is melted, bubbly, and lightly golden in spots.
13. Let the bake rest for 5–10 minutes before serving—this helps the layers set for cleaner slices.

Zesty tomato notes and creamy richness envelop each tender bite, while the crisp, golden cheese topping gives way to perfectly cooked pasta beneath. For a vibrant twist, garnish with extra fresh basil and serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Chicken Enchilada Casserole

Delightfully layered and wonderfully comforting, this chicken enchilada casserole transforms traditional Mexican flavors into an effortless one-dish wonder. Perfect for busy weeknights yet elegant enough for entertaining, it delivers all the satisfaction of rolled enchiladas with none of the fuss.

Ingredients

– 2 cups of shredded cooked chicken
– 1 can (15 ounces) of red enchilada sauce
– 8 corn tortillas
– 1 cup of shredded Monterey Jack cheese
– 1/2 cup of sour cream
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– a generous pinch of ground cumin
– a handful of fresh cilantro, chopped
– a squeeze of fresh lime juice

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with cooking spray.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering, about 1 minute.
3. Add the finely chopped onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 more minute until aromatic but not browned.
5. Combine the shredded chicken, cooked onion-garlic mixture, 1/2 cup of enchilada sauce, 1/2 cup of Monterey Jack cheese, sour cream, ground cumin, and a squeeze of lime juice in a large bowl, mixing until evenly incorporated.
6. Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
7. Arrange 4 corn tortillas in a single layer, slightly overlapping them to cover the sauce completely.
8. Spoon half of the chicken mixture over the tortillas and spread it into an even layer.
9. Drizzle 1/4 cup of enchilada sauce over the chicken layer.
10. Repeat the layers with the remaining 4 tortillas, chicken mixture, and another 1/4 cup of enchilada sauce.
11. Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of Monterey Jack cheese.
12. Cover the dish tightly with aluminum foil and bake for 20 minutes at 375°F (190°C).
13. Remove the foil and continue baking for 10-12 minutes until the cheese is bubbly and lightly golden around the edges.
14. Let the casserole rest for 10 minutes before slicing to allow the layers to set properly.
15. Garnish with chopped fresh cilantro just before serving. Outstandingly creamy with a subtle kick, this casserole boasts tender layers that hold their shape beautifully when served. The corn tortillas soften into a delicate texture that melds with the savory chicken filling, while the melted Monterey Jack adds a luxurious richness. For a stunning presentation, top individual portions with extra cilantro and a dollop of cool sour cream to balance the spices.

Lemon Herb Chicken and Quinoa Casserole

Yearning for a comforting yet sophisticated weeknight meal that delivers both nourishment and elegance? This lemon herb chicken and quinoa casserole transforms humble ingredients into a vibrant, one-dish wonder, where bright citrus notes dance with earthy herbs and tender protein.

Ingredients

• 1 ½ pounds of boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup of uncooked quinoa, rinsed well
• 2 cups of chicken broth
• 1 large lemon, you’ll need the zest and a couple of tablespoons of juice
• 2 cloves of garlic, minced
• 1 small yellow onion, finely diced
• a couple of tablespoons of olive oil
• a handful of fresh parsley, chopped
• a tablespoon of fresh thyme leaves
• a generous pinch of salt and a few cracks of black pepper
• a half-cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat for about 1 minute until it shimmers.
3. Add the diced chicken pieces to the hot skillet, seasoning them with a generous pinch of salt and a few cracks of black pepper.
4. Sear the chicken for 4-5 minutes, turning occasionally, until the exterior is golden brown but the inside is not yet fully cooked through.
5. Transfer the partially cooked chicken to a clean plate, leaving any drippings in the skillet.
6. Add the finely diced onion to the same skillet and sauté for 3-4 minutes until it becomes translucent and fragrant.
7. Stir in the minced garlic and cook for exactly 1 minute more until aromatic but not browned.
8. Add the rinsed quinoa to the skillet and toast it for 2 minutes, stirring constantly, to enhance its nutty flavor.
9. Pour in the 2 cups of chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
10. Bring the mixture to a vigorous boil, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
11. Simmer the quinoa for exactly 15 minutes until most of the liquid is absorbed and the grains have sprouted little tails.
12. Remove the skillet from heat and stir in the seared chicken, lemon zest, 2 tablespoons of lemon juice, fresh thyme, and half of the chopped parsley.
13. Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
14. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes until the cheese is melted and golden and the internal temperature of the chicken reaches 165°F.
15. Let the casserole rest for 5 minutes outside the oven before serving to allow the flavors to meld.

Fluffy quinoa grains absorb the bright lemon and herb-infused broth, creating a texture that’s simultaneously creamy and distinct. Each forkful delivers tender chicken mingled with the earthy freshness of thyme and the sharp punctuation of Parmesan. For a stunning presentation, serve it directly from the skillet garnished with remaining parsley and extra lemon wedges for squeezing over individual portions.

Chicken, Bacon, and Ranch Casserole

On crisp autumn evenings, when comfort calls for something both hearty and refined, this layered casserole emerges as the perfect centerpiece. Offering the beloved trifecta of savory chicken, smoky bacon, and tangy ranch, it transforms simple ingredients into a dish that feels both nostalgic and sophisticated. Each bite delivers a harmonious blend of creamy, salty, and herbaceous notes, making it ideal for family dinners or casual gatherings.

Ingredients

• About 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces
• A good handful of thick-cut bacon, chopped into small bits
• One 16-ounce box of penne pasta
• A couple of cups of shredded sharp cheddar cheese
• One 8-ounce block of cream cheese, softened
• A generous ½ cup of sour cream
• A good glug of ranch dressing, about ¾ cup
• A splash of whole milk, roughly ¼ cup
• A pinch of garlic powder and onion powder each
• A sprinkle of fresh chives, chopped
• A dash of salt and black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente, about 10–12 minutes.
3. While the pasta cooks, heat a large skillet over medium-high heat and add the chopped bacon; cook until crisp, about 6–8 minutes, then transfer to a paper towel-lined plate.
4. Drain all but 1 tablespoon of bacon grease from the skillet, then add the chicken pieces; season with salt, pepper, garlic powder, and onion powder.
5. Sear the chicken until golden brown and cooked through, about 6–8 minutes, stirring occasionally to ensure even browning.
6. In a large mixing bowl, combine the softened cream cheese, sour cream, ranch dressing, and milk, whisking until smooth and creamy.
7. Drain the cooked pasta and add it to the cream mixture along with the cooked chicken, crispy bacon, and half of the shredded cheddar; toss gently to coat everything evenly.
8. Transfer the mixture to the prepared baking dish and spread it into an even layer.
9. Sprinkle the remaining cheddar cheese evenly over the top.
10. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and lightly golden around the edges.
11. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.
12. Garnish with freshly chopped chives just before serving.

Hearty and satisfying, this casserole boasts a creamy, velvety texture punctuated by the smoky crunch of bacon and tender bites of chicken. Serve it alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or spoon it into individual ramekins for an elegant, portion-controlled presentation at your next dinner party.

Creamy Pesto Chicken Casserole

Just when autumn’s crisp air begins to settle, there’s something profoundly comforting about a dish that marries vibrant herbs with tender protein in one harmonious bake. This creamy pesto chicken casserole captures that essence beautifully, blending the freshness of basil with rich, melty cheeses for a meal that feels both elegant and deeply satisfying. It’s the kind of recipe that transforms a simple weeknight into something special, filling your kitchen with an aroma that promises warmth and delight.

Ingredients

– 2 cups of shredded cooked chicken
– 1 cup of heavy cream, just a generous pour
– ½ cup of basil pesto, homemade or your favorite jarred kind
– 1 cup of shredded mozzarella, because who doesn’t love that stretch?
– ½ cup of grated Parmesan, for that salty, nutty kick
– 8 ounces of penne pasta, a couple of handfuls
– 1 tablespoon of olive oil, a good glug
– 2 cloves of garlic, minced up fine
– A pinch of salt and black pepper, to season as you go

Instructions

1. Preheat your oven to 375°F to ensure it’s perfectly heated for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the penne pasta to the boiling water and cook for exactly 10 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly in a colander, but do not rinse it to help the sauce cling better later.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add the minced garlic and sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn it.
7. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly with a wooden spoon.
8. Stir in the basil pesto until fully incorporated and the sauce is uniformly green.
9. Add the shredded cooked chicken, mixing well to coat it evenly in the sauce.
10. Fold in the drained penne pasta, ensuring every piece is coated with the creamy pesto mixture.
11. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
12. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top for a golden, bubbly finish.
13. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and the edges are lightly browned.
14. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly. Each bite offers a delightful contrast of creamy, herbaceous sauce and tender pasta, with the melted cheese adding a satisfying richness. For a fresh twist, serve it alongside a crisp arugula salad tossed in lemon vinaigrette, or garnish with extra basil leaves to highlight the pesto’s vibrant flavor.

Chicken Pot Pie Casserole

Unquestionably comforting and effortlessly elegant, this Chicken Pot Pie Casserole transforms the classic homestyle favorite into a streamlined masterpiece perfect for busy weeknights or cozy gatherings. With its golden, flaky topping and rich, savory filling, it delivers all the nostalgic warmth of traditional pot pie without the fuss of individual servings. Each spoonful reveals tender chicken and vibrant vegetables enveloped in a velvety herb-infused sauce that will have everyone asking for seconds.

Ingredients

– 2 cups of shredded cooked chicken
– 1 cup of frozen mixed vegetables (peas, carrots, corn)
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– 3 tablespoons of unsalted butter
– ¼ cup of all-purpose flour
– 2 cups of chicken broth
– ½ cup of heavy cream
– a couple of sprigs of fresh thyme
– a pinch of salt and black pepper
– 1 package of refrigerated biscuit dough (8 count)
– a splash of olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a splash of olive oil.
2. Melt 3 tablespoons of unsalted butter in a large skillet over medium heat until frothy, about 1–2 minutes.
3. Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds until golden and aromatic—be careful not to burn it.
5. Sprinkle ¼ cup of all-purpose flour over the onion mixture and whisk continuously for 1 minute to form a roux, which will thicken the sauce beautifully.
6. Gradually pour in 2 cups of chicken broth while whisking to prevent lumps, then bring to a gentle simmer.
7. Add ½ cup of heavy cream, the fresh thyme sprigs, a pinch of salt, and black pepper, stirring until the sauce coats the back of a spoon, about 3–4 minutes.
8. Fold in 2 cups of shredded cooked chicken and 1 cup of frozen mixed vegetables, heating through for 2 minutes until well combined.
9. Transfer the filling to the prepared baking dish and spread it evenly with a spatula.
10. Arrange the 8 refrigerated biscuit dough pieces on top of the filling in a single layer, spacing them slightly apart.
11. Bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges.
12. Let the casserole rest for 5–10 minutes before serving to allow the sauce to set. Delightfully creamy and layered with herbaceous notes, this casserole boasts a tender biscuit crust that soaks up the rich gravy, while the vegetables add a subtle crunch. For a rustic touch, serve it straight from the baking dish alongside a crisp green salad drizzled with lemon vinaigrette.

French Onion Chicken Casserole

A sophisticated twist on classic comfort, this French Onion Chicken Casserole transforms humble ingredients into an elegant, deeply savory dish perfect for cozy dinners or impressive entertaining. An aromatic blend of slowly caramelized onions, tender chicken, and melted Gruyère creates layers of flavor that both comfort and delight the palate.

Ingredients

– 2 large yellow onions, thinly sliced
– 1.5 pounds boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 teaspoon granulated sugar
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 2 cups beef broth
– 1 tablespoon fresh thyme leaves
– 1 bay leaf
– 1 cup shredded Gruyère cheese
– 4 slices crusty bread, torn into chunks
– A generous pinch of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil and butter in a large oven-safe skillet over medium-low heat until the butter melts and foams slightly.
3. Add sliced onions and cook for 10 minutes, stirring occasionally, until they begin to soften.
4. Sprinkle sugar over onions and continue cooking for 25-30 minutes, stirring every 5 minutes, until onions turn deep golden brown and become jammy.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Pour in white wine, scraping up any browned bits from the bottom of the pan, and cook until reduced by half, about 3-4 minutes.
7. Add beef broth, thyme, and bay leaf, then bring to a simmer.
8. Season chicken breasts generously with salt and pepper on both sides.
9. Nestle chicken breasts into the onion mixture in the skillet.
10. Transfer the skillet to the preheated oven and bake for 20-25 minutes until chicken reaches 165°F internally.
11. Remove skillet from oven and discard the bay leaf.
12. Arrange torn bread pieces over the chicken and onion mixture.
13. Sprinkle Gruyère cheese evenly over the bread.
14. Return to oven and bake for 8-10 minutes until cheese is bubbly and golden brown.
15. Let rest for 5 minutes before serving.

Outstanding in both texture and flavor, this casserole offers tender chicken swimming in rich, onion-infused broth beneath a crisp, cheesy bread topping. The slow-caramelized onions provide a sweet depth that balances beautifully with the nutty Gruyère, creating a dish that feels simultaneously rustic and refined. Serve it straight from the skillet with a simple green salad to cut through the richness, or pair with roasted root vegetables for a complete autumnal meal.

Tex-Mex Chicken and Rice Casserole

Nestled between the vibrant flavors of Texas and Mexico, this comforting casserole brings together tender chicken, aromatic rice, and bold spices in a dish that’s both elegant and utterly satisfying. Perfect for weeknight dinners or casual gatherings, it transforms simple ingredients into a memorable meal with minimal effort. Each bite delivers a harmonious blend of smokiness, warmth, and creamy texture that will have everyone asking for seconds.

Ingredients

– 2 cups of cooked, shredded chicken (rotisserie works wonders!)
– 1 cup of long-grain white rice
– A 15-ounce can of diced tomatoes with green chilies, undrained
– A 10-ounce can of creamy tomato soup
– A cup of shredded Monterey Jack cheese
– Half a cup of sour cream
– A couple of tablespoons of taco seasoning
– A splash of olive oil
– A finely chopped yellow onion
– Two minced garlic cloves
– A cup of chicken broth
– A handful of chopped fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat a tablespoon of olive oil in a large skillet over medium heat until it shimmers, then add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds more, just until fragrant—be careful not to let it burn, as this can turn bitter.
4. Add the uncooked rice to the skillet and toast it for 2 minutes, stirring constantly, to enhance its nutty flavor and help it absorb liquids evenly later.
5. Pour in the chicken broth, diced tomatoes with green chilies, and creamy tomato soup, then sprinkle in the taco seasoning, stirring everything together until well combined.
6. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, allowing the rice to partially cook and absorb the flavors.
7. Remove the skillet from the heat and stir in the shredded chicken and sour cream until evenly incorporated, which adds a creamy richness without curdling if done off the heat.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer, and top uniformly with the shredded Monterey Jack cheese.
9. Bake in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden brown, and the edges are lightly crisped.
10. Let the casserole rest for 5 minutes after baking to set up nicely, making it easier to slice and serve without falling apart.
11. Garnish with chopped fresh cilantro just before serving to add a bright, fresh contrast to the rich flavors.
Melt-in-your-mouth tender, this casserole boasts a creamy, cohesive texture where the rice soaks up every bit of the zesty tomato and spice-infused broth. Serve it alongside a crisp green salad dressed with lime vinaigrette, or scoop it into warm tortillas for a handheld twist that highlights its Tex-Mex roots.

Buffalo Chicken Mac and Cheese Casserole

Just when you thought comfort food couldn’t get more indulgent, this Buffalo Chicken Mac and Cheese Casserole emerges as the ultimate crowd-pleaser, blending the fiery kick of buffalo sauce with the creamy decadence of classic macaroni.

Ingredients

• a pound of elbow macaroni
• a couple of cups of shredded cooked chicken
• a good glug of buffalo sauce, about ¾ cup
• a big handful of shredded sharp cheddar cheese, maybe 2 cups
• a splash of heavy cream, around ½ cup
• a knob of butter, 4 tablespoons
• a couple of cloves of garlic, minced
• a sprinkle of all-purpose flour, ¼ cup
• a pinch of salt and black pepper
• a handful of crumbled blue cheese for topping
• a drizzle of olive oil
• a few stalks of celery, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 8 minutes, until al dente, then drain thoroughly. Tip: Salt the water generously—it’s your only chance to season the pasta from within.
3. In a saucepan over medium heat, melt the knob of butter until foamy, then add the minced garlic and cook for 1 minute until fragrant.
4. Whisk in the sprinkle of all-purpose flour and cook for 2 minutes, stirring constantly, to form a smooth roux without browning.
5. Gradually pour in the splash of heavy cream and the good glug of buffalo sauce, whisking continuously until the mixture thickens, about 3–4 minutes.
6. Reduce the heat to low and stir in the big handful of shredded sharp cheddar cheese until melted and creamy, then season with a pinch of salt and black pepper.
7. In a large bowl, combine the drained macaroni, shredded cooked chicken, and chopped celery stalks.
8. Pour the cheese sauce over the macaroni mixture and toss until everything is evenly coated. Tip: For extra flavor, let the chicken marinate in a bit of buffalo sauce before shredding.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Top with the handful of crumbled blue cheese and bake for 20–25 minutes, until the edges are bubbly and the top is golden. Tip: For a crispier topping, broil for the last 2 minutes, watching closely to avoid burning.

Melted cheeses mingle with the tangy heat of buffalo sauce, while the celery adds a refreshing crunch to each forkful. Serve it straight from the oven with extra buffalo sauce for drizzling, or pair it with a crisp green salad to balance the richness.

Conclusion

Overall, these 23 chicken casserole recipes offer easy, comforting meals perfect for busy weeknights or cozy gatherings. We hope you find new family favorites among these delicious options! Try one this week, leave a comment sharing which recipe you loved most, and don’t forget to pin this article on Pinterest to save these ideas for later.