25 Delicious Chicken Tenderloin Casserole Recipes

Craving something cozy and delicious? Chicken tenderloin casseroles are the ultimate comfort food solution for busy weeknights. These 25 mouthwatering recipes offer everything from creamy classics to zesty new favorites that will have your family asking for seconds. Get ready to discover your next go-to dinner that’s both easy to make and impossible to resist!

Creamy Spinach and Mozzarella Chicken Tenderloin Casserole

Remember those days when you want something comforting but don’t want to spend hours in the kitchen? This creamy spinach and mozzarella chicken tenderloin casserole is your new best friend—it comes together quickly and bakes into the most satisfying one-dish meal. You’ll love how the flavors meld together while it bakes.

Ingredients

• 1.5 lbs chicken tenderloins (I find these more tender than breasts)
• 10 oz frozen chopped spinach, thawed and squeezed dry (really get all that water out!)
• 2 cups shredded mozzarella cheese (I like part-skim for better melting)
• 1 cup heavy cream (this makes it so luxuriously creamy)
• 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
• 2 cloves garlic, minced (fresh makes all the difference here)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Pat the chicken tenderloins completely dry with paper towels—this helps them brown nicely.
3. Season both sides of the chicken with salt, pepper, and Italian seasoning.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
5. Cook the chicken for 3-4 minutes per side until golden brown but not cooked through.
6. Arrange the partially cooked chicken in a single layer in your prepared baking dish.
7. In a medium bowl, combine the heavy cream, minced garlic, and Parmesan cheese.
8. Spread the squeezed-dry spinach evenly over the chicken in the baking dish.
9. Pour the cream mixture over the spinach and chicken, making sure it distributes evenly.
10. Sprinkle the shredded mozzarella cheese evenly over the entire casserole.
11. Bake for 25-30 minutes until the cheese is bubbly and golden brown, and the internal temperature of the chicken reaches 165°F.
12. Let the casserole rest for 5 minutes before serving—this allows the sauce to thicken perfectly.

Velvety cream sauce soaks into every bite while the mozzarella forms that perfect golden crust we all love. The spinach keeps it feeling fresh despite all that richness. Try serving it over angel hair pasta or with crusty bread to soak up every last drop of that amazing sauce.

Cheesy Broccoli and Chicken Tenderloin Bake

Sometimes you just need that perfect comfort food that comes together without fuss. This cheesy broccoli and chicken tenderloin bake is exactly that—hearty, satisfying, and packed with flavor your whole family will love.

Ingredients

• 1.5 lbs chicken tenderloins (I find these more tender than breasts)
• 4 cups fresh broccoli florets (frozen works too, just thaw first)
• 2 cups shredded cheddar cheese (I like sharp cheddar for more flavor)
• 1 cup heavy cream (this makes it extra creamy)
• 1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section)
• 2 tbsp olive oil (extra virgin is my go-to)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tablespoon of olive oil.
2. Pat the chicken tenderloins dry with paper towels and season both sides with salt, black pepper, garlic powder, onion powder, and paprika.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
4. Cook the chicken tenderloins for 3-4 minutes per side until golden brown but not fully cooked through.
5. Arrange the partially cooked chicken tenderloins in a single layer in the prepared baking dish.
6. Spread the broccoli florets evenly around and between the chicken pieces in the baking dish.
7. Pour the heavy cream evenly over the chicken and broccoli, making sure everything gets coated.
8. Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the entire dish.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes.
10. Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and lightly golden brown.
11. Check that the chicken internal temperature reaches 165°F using an instant-read thermometer.
12. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Right out of the oven, you’ll love how the cheese forms a golden crust while keeping everything underneath moist and tender. The broccoli absorbs the creamy sauce beautifully, and the chicken stays incredibly juicy. Try serving it over rice or with crusty bread to soak up every bit of that delicious cheesy sauce.

Mediterranean Chicken Tenderloin and Quinoa Casserole

Tired of the same old chicken dinners? This Mediterranean chicken tenderloin and quinoa casserole is about to become your new weeknight hero. You get tender chicken, fluffy quinoa, and all those bright Mediterranean flavors in one comforting dish that comes together with minimal fuss.

Ingredients

– 1.5 lbs chicken tenderloins (I find these cook more evenly than breast pieces)
– 1 cup quinoa, rinsed well (this removes the bitter coating)
– 2 cups chicken broth (low-sodium gives you better control)
– 1/4 cup extra virgin olive oil (my go-to for that fruity flavor)
– 1 lemon, juiced (freshly squeezed makes all the difference)
– 3 garlic cloves, minced (don’t be shy with these)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes (optional but adds nice heat)
– 1 cup cherry tomatoes, halved
– 1/2 cup kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup quinoa under cold water until water runs clear.
3. Pat 1.5 lbs chicken tenderloins completely dry with paper towels.
4. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
5. Season chicken tenderloins generously with salt and pepper on both sides.
6. Sear chicken for 2 minutes per side until golden brown but not cooked through.
7. Remove chicken from skillet and set aside on a plate.
8. Add remaining 2 tbsp olive oil to the same skillet.
9. Sauté 3 minced garlic cloves for 30 seconds until fragrant.
10. Add rinsed quinoa to the skillet and toast for 1 minute, stirring constantly.
11. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom.
12. Stir in 1 tsp dried oregano, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes.
13. Bring the mixture to a simmer, then remove from heat.
14. Arrange seared chicken tenderloins evenly over the quinoa mixture.
15. Scatter 1 cup halved cherry tomatoes and 1/2 cup kalamata olives around the chicken.
16. Cover the skillet tightly with foil and bake at 375°F for 25 minutes.
17. Remove foil and bake uncovered for 5 more minutes.
18. Drizzle juice from 1 lemon evenly over the entire casserole.
19. Sprinkle 1/4 cup crumbled feta cheese and 2 tbsp chopped parsley over the top.
20. Let the casserole rest for 5 minutes before serving.

Very satisfying how the quinoa absorbs all those Mediterranean flavors while staying perfectly fluffy. The chicken stays incredibly moist thanks to that quick sear before baking. Try serving it with a simple arugula salad on the side for a complete meal that feels fancy but comes together effortlessly.

Buffalo Ranch Chicken Tenderloin Casserole

Dinner just got a whole lot easier with this cozy casserole that brings all the zesty, creamy flavors you love. You get that perfect buffalo kick balanced with cool ranch in every bite, and it comes together so quickly you’ll have it in the oven before you know it.

Ingredients

• 1.5 lbs chicken tenderloins – I like cutting these into bite-sized pieces so they cook evenly throughout the casserole
• 1 cup buffalo sauce – Frank’s RedHot is my absolute favorite for that authentic tangy heat
• 1 packet ranch seasoning mix – the dry kind that usually goes into dressing, it adds so much flavor
• 1 cup sour cream – full-fat gives the creamiest texture, but Greek yogurt works too if you prefer
• 2 cups shredded cheddar cheese – I always buy blocks and shred them myself for better melting
• 1 lb frozen diced potatoes – the little cubes thaw quickly and get perfectly tender
• 1/2 cup chopped celery – for that classic buffalo wing crunch
• 1/4 cup chopped green onions – I save the green parts for garnish at the end
• 2 tbsp melted butter – unsalted lets you control the salt level better

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Pat the chicken tenderloins completely dry with paper towels, then cut them into 1-inch pieces.
3. In a large bowl, whisk together the buffalo sauce, ranch seasoning, and sour cream until smooth.
4. Add the chicken pieces to the sauce mixture and stir until every piece is thoroughly coated.
5. Spread the frozen diced potatoes evenly across the bottom of your prepared baking dish.
6. Pour the chicken and sauce mixture over the potatoes, spreading it into an even layer.
7. Sprinkle the shredded cheddar cheese evenly over the entire casserole.
8. Scatter the chopped celery and green onions (white parts only) over the cheese layer.
9. Drizzle the melted butter evenly over the top of the casserole.
10. Bake at 375°F for 35-40 minutes, until the cheese is golden and bubbly and the chicken reaches 165°F on an instant-read thermometer.
11. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Know that first bite will give you that perfect contrast of creamy, cheesy goodness with the zesty buffalo kick. The potatoes soak up all that flavorful sauce while staying tender, and the celery adds just the right crunch. This is fantastic served with extra celery sticks and ranch dressing for dipping, or spooned over a bed of crisp romaine for a buffalo chicken salad situation.

Garlic Parmesan Chicken Tenderloin and Rice Casserole

Gosh, you know those days when you want something comforting but don’t want to spend hours in the kitchen? This garlic parmesan chicken tenderloin and rice casserole is your answer—it’s cozy, flavorful, and comes together with minimal fuss. Perfect for busy weeknights when you need a satisfying meal that feels like a hug in a baking dish.

Ingredients

• 1.5 lbs chicken tenderloins (I find these more tender than breast pieces)
• 1.5 cups long-grain white rice (rinsed well to remove excess starch)
• 4 cloves garlic, minced (fresh is best for that punchy flavor)
• 1 cup grated parmesan cheese (the good stuff from the refrigerated section)
• 2 cups chicken broth (low-sodium lets you control the salt)
• 1 cup heavy cream (this makes it extra creamy and rich)
• 2 tbsp olive oil (my go-to for sautéing)
• 1 tsp dried Italian seasoning
• 1/2 tsp black pepper (freshly ground if you have it)
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley (for that bright finish)

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
3. Pat the chicken tenderloins completely dry with paper towels—this helps them brown nicely instead of steaming.
4. Season both sides of the chicken with salt, pepper, and Italian seasoning.
5. Sear the chicken for 3 minutes per side until golden brown, then transfer to a plate (it won’t be cooked through yet).
6. Add the minced garlic to the same skillet and sauté for 1 minute until fragrant.
7. Pour in the rinsed rice and stir to coat it with the garlic and oil.
8. Add the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
9. Bring the mixture to a simmer, then remove from heat.
10. Nestle the seared chicken tenderloins back into the rice mixture.
11. Sprinkle the grated parmesan evenly over everything.
12. Cover the skillet tightly with foil and bake for 25 minutes.
13. Remove the foil and bake for another 10 minutes until the rice is tender and the top is lightly golden.
14. Let the casserole rest for 5 minutes off the heat—this allows the rice to absorb any remaining liquid and makes serving easier.
15. Sprinkle with fresh parsley before serving.

Heavenly is the first word that comes to mind when you dig into this casserole. The chicken stays incredibly juicy while the rice becomes creamy with a subtle parmesan sharpness. Try serving it with a simple arugula salad tossed in lemon vinaigrette to cut through the richness, or pack the leftovers for lunch—they reheat beautifully.

Mushroom and Asparagus Chicken Tenderloin Bake

Mmm, there’s something so comforting about a one-pan meal that comes together with minimal fuss but delivers maximum flavor. You’re going to love how the earthy mushrooms and bright asparagus mingle with tender chicken in this easy bake—it’s the kind of dinner that feels fancy but is totally doable on a busy weeknight.

Ingredients

– 1.5 lbs chicken tenderloins (I find these cook more evenly than breasts)
– 1 lb asparagus, tough ends snapped off (save those ends for stock!)
– 8 oz cremini mushrooms, sliced (baby bellas work great too)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 3 cloves garlic, minced (fresh makes all the difference)
– 1 tsp dried thyme
– 1/2 tsp smoked paprika (adds such nice depth)
– 1/2 cup chicken broth
– 1/4 cup heavy cream (room temp blends smoother)
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and grab a large baking sheet.
2. Pat the chicken tenderloins completely dry with paper towels—this helps them brown nicely.
3. Arrange chicken, asparagus, and mushrooms in a single layer on the baking sheet.
4. Drizzle everything with olive oil and toss gently to coat.
5. Sprinkle minced garlic, thyme, smoked paprika, 1 tsp salt, and 1/2 tsp pepper evenly over the pan.
6. Roast for 15 minutes at 400°F until chicken is lightly golden.
7. Carefully pour chicken broth and heavy cream around (not over) the ingredients.
8. Return to oven and bake another 10-12 minutes until chicken reaches 165°F internally.
9. Let rest 5 minutes before serving—this allows juices to redistribute.

Really, the creamy sauce that forms from the broth and cream is magic with the tender chicken and roasted veggies. Try serving it over fluffy rice or with crusty bread to soak up every last bit—the asparagus stays crisp-tender, and the mushrooms soak up all those savory juices.

Lemon Herb Chicken Tenderloin and Orzo Casserole

Hey, you know those days when you want something comforting but don’t want to spend hours in the kitchen? This lemon herb chicken tenderloin and orzo casserole is your answer—it’s bright, cozy, and comes together in one pan with minimal fuss.

Ingredients

• 1 lb chicken tenderloins (I find these cook faster and stay juicier than breasts)
• 1 cup orzo pasta (it plumps up beautifully and soaks in all the flavors)
• 2 tbsp extra virgin olive oil (my go-to for sautéing—it adds a nice fruity note)
• 2 cloves garlic, minced (fresh is best here for that punchy aroma)
• 1 lemon, zested and juiced (zest first—it’s easier before you juice it!)
• 1 tsp dried oregano (rubbed between your palms to wake up the oils)
• 2 cups chicken broth (low-sodium so you can control the salt)
• 1/2 cup heavy cream (it makes the sauce luxuriously creamy)
• 1/2 cup grated Parmesan cheese (the real stuff melts so much better)
• 1/4 cup chopped fresh parsley (for a pop of color and freshness at the end)
• Salt and black pepper (I like a good pinch of each to season the chicken well)

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken tenderloins evenly with salt and black pepper on both sides.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
4. Add the chicken tenderloins and cook for 3 minutes per side, until golden brown but not fully cooked through.
5. Remove the chicken from the skillet and set it aside on a plate. Tip: Don’t overcrowd the pan—this ensures a good sear.
6. Reduce the heat to medium and add the orzo to the same skillet.
7. Toast the orzo for 2 minutes, stirring constantly, until it turns light golden and smells nutty.
8. Add the minced garlic and dried oregano, and cook for 1 minute until fragrant.
9. Pour in the chicken broth, heavy cream, lemon juice, and lemon zest, and stir to combine.
10. Bring the mixture to a simmer, then turn off the heat.
11. Nestle the seared chicken tenderloins back into the skillet, submerging them partially in the liquid.
12. Sprinkle the grated Parmesan cheese evenly over the top. Tip: Use a microplane for super fine, melty cheese.
13. Transfer the skillet to the preheated oven and bake for 20 minutes, until the orzo is tender and the chicken reaches 165°F internally.
14. Remove the skillet from the oven and let it rest for 5 minutes. Tip: Resting allows the sauce to thicken slightly.
15. Stir in the chopped fresh parsley just before serving.

Kind of magical how the orzo turns creamy while the chicken stays tender, right? The lemon cuts through the richness, and I love serving this straight from the skillet with a simple green salad—it feels rustic and satisfying every time.

Mexican-Style Chicken Tenderloin Enchilada Casserole

Craving something cozy and packed with flavor? This Mexican-style chicken tenderloin enchilada casserole is your new go-to for busy weeknights. You get all the comforting layers of enchiladas without the fuss of rolling each one—just assemble and bake!

Ingredients

• 1.5 lbs chicken tenderloins—I find these cook faster and stay juicier than breasts
• 2 cups shredded Monterey Jack cheese, because it melts so beautifully
• 1 (10 oz) can red enchilada sauce—mild or medium, your call
• 8 corn tortillas, cut into strips (they hold up better than flour in the bake)
• 1/2 cup sour cream, full-fat for that creamy tang
• 1 tbsp olive oil—extra virgin is my pantry staple
• 1 tsp chili powder, for a gentle kick
• 1/2 tsp cumin, toasty and essential
• 1/4 cup chopped cilantro, fresh if you’ve got it

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Season the chicken tenderloins evenly with chili powder and cumin.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
4. Cook the chicken for 4–5 minutes per side, until the internal temperature reaches 165°F and the outside is golden.
5. Transfer the chicken to a cutting board and let it rest for 3 minutes—this keeps it juicy.
6. Shred the chicken using two forks, pulling it apart into bite-sized pieces.
7. Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish.
8. Arrange half of the tortilla strips in a single layer over the sauce.
9. Top with half of the shredded chicken, then half of the sour cream dotted in spoonfuls.
10. Sprinkle 1 cup of Monterey Jack cheese evenly over the sour cream.
11. Repeat the layers: remaining tortillas, chicken, sour cream, and enchilada sauce.
12. Finish with the last 1 cup of cheese scattered on top.
13. Bake for 20–25 minutes, until the cheese is bubbly and lightly browned at the edges.
14. Let the casserole cool for 5–10 minutes before slicing—it sets up nicely.
15. Garnish with chopped cilantro just before serving.

This casserole comes out wonderfully layered, with tender chicken and gooey cheese in every bite. The corn tortillas soften just enough to hold their shape, while the enchilada sauce keeps everything moist and flavorful. Try serving it with a crisp green salad or scooping it up with tortilla chips for extra crunch.

Honey Mustard Glazed Chicken Tenderloin Casserole

Dinner just got a whole lot easier with this cozy casserole that comes together in one dish. You’ll love how the sweet honey and tangy mustard create this incredible glaze that coats every tender piece of chicken. It’s the kind of comforting meal that makes your kitchen smell amazing while it bakes.

Ingredients

• 1.5 lbs chicken tenderloins (I find these cook more evenly than breast pieces)
• 1/4 cup honey (local honey adds such nice floral notes if you have it)
• 3 tbsp Dijon mustard (the grainy kind gives the best texture)
• 2 tbsp olive oil (extra virgin is my go-to for better flavor)
• 1 lb baby potatoes, quartered (the small ones roast up so creamy)
• 1 large yellow onion, sliced (sweet onions work beautifully here)
• 3 cloves garlic, minced (fresh makes all the difference)
• 1 tsp smoked paprika (this adds that subtle smoky depth)
• 1/2 tsp black pepper (freshly ground if you have it)
• 1 tsp salt (I use kosher salt for more even seasoning)
• 1/4 cup chicken broth (low-sodium lets you control the saltiness)
• 2 tbsp fresh parsley, chopped (for that bright finish at the end)

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Whisk together the honey, Dijon mustard, olive oil, minced garlic, smoked paprika, black pepper, and salt in a small bowl until smooth.
3. Arrange the quartered baby potatoes and sliced onion evenly across the bottom of your baking dish.
4. Place the chicken tenderloins in a single layer over the potatoes and onions.
5. Pour the honey mustard mixture over everything, making sure each piece gets coated.
6. Tip: Use tongs to gently toss everything—this ensures every potato and chicken piece gets that delicious glaze.
7. Pour the chicken broth around the edges of the dish (not over the chicken) to keep everything moist while baking.
8. Cover the dish tightly with aluminum foil and bake for 25 minutes.
9. Remove the foil and continue baking for another 15-20 minutes until the chicken reaches 165°F internally and the potatoes are fork-tender.
10. Tip: For extra caramelization, broil for the final 2-3 minutes until the chicken edges get slightly golden.
11. Let the casserole rest for 5 minutes before serving—this allows the juices to redistribute through the chicken.
12. Sprinkle with fresh chopped parsley right before serving.
13. Tip: The resting time is crucial for tender chicken, so don’t skip it!

But the best part is how the honey mustard forms this sticky-sweet crust on the chicken while the potatoes soak up all those amazing pan juices. The tenderloins stay incredibly moist, and the potatoes get these beautifully caramelized edges. Try serving it over creamy polenta or with a simple green salad to soak up every last bit of that glorious sauce.

Bacon and Cheddar Chicken Tenderloin Bake

Hey, you know those days when you want something comforting but don’t want to spend hours in the kitchen? Here’s a recipe that’s become my go-to for busy weeknights—it’s cheesy, bacon-y, and totally satisfying without any fuss.

Ingredients

• 1 lb chicken tenderloins (I find these cook faster and more evenly than breasts)
• 6 slices thick-cut bacon, chopped (go for the good stuff—it makes all the difference)
• 1 cup shredded sharp cheddar cheese (freshly grated melts so much better than pre-shredded)
• 1/2 cup sour cream (full-fat gives the creamiest texture)
• 1/4 cup mayonnaise (this helps keep the chicken moist during baking)
• 1 tsp garlic powder (I always double this because we love garlic)
• 1/2 tsp smoked paprika (adds that wonderful smoky depth)
• 1/4 tsp black pepper (freshly ground if you have it)
• 2 tbsp chopped fresh parsley (for that bright finish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Arrange the chicken tenderloins in a single layer in the prepared baking dish, making sure they don’t overlap.
3. In a medium bowl, combine the sour cream, mayonnaise, garlic powder, smoked paprika, and black pepper until smooth.
4. Spread the sour cream mixture evenly over each chicken tenderloin, covering them completely.
5. Sprinkle the chopped bacon pieces evenly over the coated chicken.
6. Bake for 25 minutes at 375°F until the bacon is starting to crisp around the edges.
7. Remove the baking dish from the oven and sprinkle the shredded cheddar cheese evenly over everything.
8. Return to the oven and bake for another 10-12 minutes until the cheese is fully melted and bubbly.
9. Check that the chicken has reached an internal temperature of 165°F using an instant-read thermometer.
10. Sprinkle with fresh parsley and let rest for 5 minutes before serving.

My favorite thing about this bake is how the cheese forms a golden crust while the chicken stays incredibly juicy underneath. The smoky bacon and sharp cheddar create this amazing savory combination that pairs perfectly with roasted vegetables or over a bed of rice. Sometimes I’ll even chop up the leftovers for the most incredible chicken salad the next day.

Southwestern Chicken Tenderloin and Cornbread Casserole

Aren’t you just craving something cozy and satisfying? This Southwestern chicken tenderloin and cornbread casserole is exactly what you need on a busy weeknight. It brings together all those comforting flavors you love in one easy dish.

Ingredients

– 1.5 lbs chicken tenderloins (I like to pat them dry first for better browning)
– 1 box (8.5 oz) cornbread mix (the kind that just needs milk and an egg)
– 1 cup milk (whole milk makes the cornbread extra tender)
– 1 large egg, lightly beaten
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup frozen corn kernels
– 1 cup shredded cheddar cheese (I always grab the sharp cheddar for more flavor)
– 1/2 cup sour cream
– 1 packet (1 oz) taco seasoning
– 2 tbsp olive oil
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Pat chicken tenderloins dry with paper towels and season both sides with salt.
4. Cook chicken in the hot skillet for 4-5 minutes per side until golden brown and cooked through.
5. Transfer chicken to a cutting board and let rest for 3 minutes before chopping into bite-sized pieces.
6. In a large bowl, combine cornbread mix, milk, and beaten egg until just combined – don’t overmix.
7. Stir in black beans, frozen corn, shredded cheddar cheese, sour cream, and taco seasoning.
8. Fold in the chopped chicken pieces until everything is evenly distributed.
9. Spread the mixture evenly into your prepared baking dish.
10. Bake at 375°F for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Let the casserole rest for 5 minutes before serving – this helps it set up perfectly.

From the first bite, you’ll love how the tender chicken pairs with the slightly sweet cornbread. The melted cheese creates these delicious pockets throughout, while the black beans add just the right heartiness. Try serving it with a dollop of cool sour cream and fresh cilantro for that perfect finishing touch.

Pesto and Sun-Dried Tomato Chicken Tenderloin Casserole

Anyone else have those nights where you want something comforting but don’t want to spend hours in the kitchen? This pesto and sun-dried tomato chicken tenderloin casserole is my go-to solution. It comes together quickly and fills your kitchen with the most incredible herby, savory aroma.

Ingredients

• 1.5 lbs chicken tenderloins – I find these cook more evenly than breasts
• 1 cup basil pesto – homemade if you have it, but store-bought works great too
• 1/2 cup sun-dried tomatoes in oil, chopped – reserve that flavorful oil!
• 2 cups penne pasta – the ridges hold the sauce beautifully
• 1 cup shredded mozzarella cheese – I like the whole milk version for extra creaminess
• 1/2 cup grated Parmesan cheese – freshly grated melts so much better
• 1 cup heavy cream – this creates the luxurious sauce base
• 2 tbsp olive oil – I always use extra virgin for better flavor
• 3 cloves garlic, minced – fresh garlic makes all the difference here
• 1 tsp salt – kosher salt distributes more evenly
• 1/2 tsp black pepper – freshly cracked if you have it

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
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 8 minutes – it should be al dente since it will continue cooking in the oven.
4. While pasta cooks, pat the chicken tenderloins completely dry with paper towels – this helps them brown nicely.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Season chicken tenderloins evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
7. Sear chicken for 3-4 minutes per side until golden brown but not fully cooked through – they’ll finish in the oven.
8. Transfer chicken to a cutting board and let rest for 2 minutes before slicing into bite-sized pieces.
9. In the same skillet, reduce heat to medium and sauté minced garlic for 30 seconds until fragrant but not browned.
10. Pour in 1 cup heavy cream and scrape up any browned bits from the bottom of the pan.
11. Stir in 1 cup basil pesto and 1/2 cup chopped sun-dried tomatoes with their oil until well combined.
12. Drain the cooked pasta and add it directly to the skillet with the sauce.
13. Add the sliced chicken and any accumulated juices to the pasta mixture, stirring gently to combine.
14. Transfer everything to your prepared baking dish and spread into an even layer.
15. Sprinkle 1 cup shredded mozzarella evenly over the top, followed by 1/2 cup grated Parmesan.
16. Bake at 375°F for 20-25 minutes until the cheese is golden and bubbly and the internal temperature of chicken reaches 165°F.
17. Let the casserole rest for 5 minutes before serving – this allows the sauce to thicken slightly.

Perfectly creamy with little bursts of tangy sun-dried tomatoes, this casserole has such wonderful texture contrasts. Pair it with a simple green salad for a complete meal, or spoon leftovers over toasted crusty bread the next day – the flavors only get better overnight.

Creamy Dijon Chicken Tenderloin and Potato Casserole

Perfect for those busy weeknights when you want something comforting but don’t have hours to spend in the kitchen, this creamy Dijon chicken tenderloin and potato casserole comes together with minimal fuss. You’ll love how the tangy mustard cuts through the richness while the potatoes soak up all those delicious flavors.

Ingredients

– 1.5 lbs chicken tenderloins (I find these cook more evenly than breasts)
– 2 lbs Yukon gold potatoes, sliced ¼-inch thick (their creamy texture works best here)
– 1 cup heavy cream (don’t skimp—this creates that luxurious sauce)
– ½ cup chicken broth (low-sodium gives you better control over seasoning)
– ¼ cup Dijon mustard (I prefer the grainy kind for extra texture)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tsp garlic powder
– 1 tsp dried thyme
– ½ tsp smoked paprika (adds a subtle smoky note)
– Salt and black pepper to taste
– ½ cup shredded Parmesan cheese (freshly grated melts so much better)
– 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Slice the potatoes into uniform ¼-inch thick rounds—this ensures even cooking throughout the casserole.
3. Arrange the potato slices in a single layer at the bottom of the prepared baking dish.
4. Pat the chicken tenderloins completely dry with paper towels—this helps them brown better instead of steaming.
5. Season both sides of the chicken generously with salt, pepper, garlic powder, dried thyme, and smoked paprika.
6. In a medium bowl, whisk together the heavy cream, chicken broth, and Dijon mustard until smooth and fully combined.
7. Pour the creamy mustard mixture evenly over the potatoes in the baking dish.
8. Nestle the seasoned chicken tenderloins on top of the potatoes in a single layer.
9. Cover the baking dish tightly with aluminum foil and bake for 35 minutes at 375°F.
10. Remove the foil carefully—watch for steam—and sprinkle the Parmesan cheese evenly over the chicken and potatoes.
11. Return to the oven uncovered and bake for another 15-20 minutes, until the cheese is golden and the chicken reaches 165°F internally.
12. Let the casserole rest for 5 minutes before serving—this allows the sauce to thicken slightly.
13. Garnish with fresh chopped parsley just before serving.

Out of the oven, you get this beautiful contrast of tender chicken with a golden cheesy crust and potatoes that have absorbed all that creamy mustard goodness. The sauce thickens into this velvety coating that clings to every bite. Try serving it with a simple green salad to balance the richness, or spoon it over crusty bread to soak up every last drop of that incredible sauce.

Caprese Chicken Tenderloin Casserole

Ever have one of those nights where you want something delicious but don’t want to fuss? This Caprese Chicken Tenderloin Casserole is your new best friend—it’s basically all your favorite Italian flavors baked into one comforting dish. You’ll love how the juicy chicken, melty cheese, and sweet tomatoes come together with minimal effort.

Ingredients

• 1.5 lbs chicken tenderloins (I find these more tender than breasts)
• 2 cups cherry tomatoes, halved (the sweet ones work best here)
• 8 oz fresh mozzarella balls, drained (the small ciliegine size are perfect)
• 1/4 cup extra virgin olive oil (my go-to for better flavor)
• 2 tbsp balsamic glaze (the thick, syrupy kind—it makes all the difference)
• 1/4 cup fresh basil leaves, chopped (don’t use dried—fresh is essential)
• 1 tsp garlic powder (trust me, it distributes better than fresh in this dish)
• 1/2 tsp salt (I use kosher salt for more even seasoning)
• 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Pat the chicken tenderloins completely dry with paper towels—this helps them brown better.
3. Arrange the chicken in a single layer in the baking dish, making sure none are overlapping.
4. Drizzle 2 tablespoons of olive oil evenly over the chicken, using a brush to coat each piece.
5. Sprinkle the garlic powder, salt, and black pepper directly over the chicken, making sure every piece gets seasoned.
6. Scatter the halved cherry tomatoes and mozzarella balls around and between the chicken pieces.
7. Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and cheese.
8. Bake for 25 minutes at 375°F—the chicken should reach 165°F internally and the cheese should be melted and bubbly.
9. Remove from oven and immediately drizzle the balsamic glaze in zigzags across the entire dish.
10. Sprinkle the fresh basil over the top just before serving—adding it at the end keeps it bright and flavorful.

Getting that first bite with the tender chicken, burst tomatoes, and stretchy mozzarella is pure comfort. The balsamic adds this sweet-tangy kick that balances everything perfectly. Great served over creamy polenta or with crusty bread to soak up all those delicious juices.

Zesty Italian Chicken Tenderloin and Vegetable Bake

Remember those nights when you just want something delicious without all the fuss? This zesty Italian chicken tenderloin and vegetable bake is your new go-to. You’ll love how the flavors meld together while everything cooks in one pan—perfect for busy weeknights.

Ingredients

– 1.5 lbs chicken tenderloins (I find these cook more evenly than breasts)
– 2 cups broccoli florets (fresh works best for that crisp-tender texture)
– 1 red bell pepper, sliced (the sweet contrast is worth the extra prep)
– 1 yellow onion, thinly sliced (sweet onions are my preference here)
– 3 tbsp extra virgin olive oil (my go-to for better flavor)
– 2 tbsp Italian seasoning blend (I like the one with extra oregano)
– 1 tsp garlic powder (fresh minced works too, but this distributes better)
– 1 tsp salt (kosher salt gives the best coverage)
– ½ tsp black pepper (freshly ground makes a difference)
– ¼ cup grated Parmesan cheese (the real stuff melts so much better)

Instructions

1. Preheat your oven to 400°F and grab a large baking sheet.
2. Pat the chicken tenderloins completely dry with paper towels—this helps them brown nicely.
3. In a large bowl, whisk together the olive oil, Italian seasoning, garlic powder, salt, and black pepper.
4. Add the chicken tenderloins to the bowl and toss until evenly coated with the oil mixture.
5. Arrange the coated chicken in a single layer on one side of the baking sheet.
6. Place the broccoli florets, sliced bell pepper, and sliced onion in the same bowl (no need to wash it first).
7. Toss the vegetables in the remaining oil and seasoning mixture until lightly coated.
8. Spread the vegetables in a single layer on the empty side of the baking sheet.
9. Sprinkle the grated Parmesan cheese evenly over the chicken and vegetables.
10. Bake at 400°F for 18-22 minutes, until the chicken reaches 165°F internally and the vegetables are tender-crisp.
11. Let everything rest on the baking sheet for 5 minutes before serving—this allows the juices to redistribute.

Zesty doesn’t even begin to describe how flavorful this bake turns out. The chicken stays incredibly juicy while the vegetables get those perfect roasted edges. Try serving it over creamy polenta or stuffing it into warm ciabatta rolls for an amazing sandwich.

Conclusion

Roundups like this make dinner planning a breeze with so many delicious options! Whether you’re craving creamy comfort food or something lighter, these chicken tenderloin casseroles have you covered. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to share this collection on Pinterest for your next meal inspiration!