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Our favorite chicken casserole recipes - 168 recipes

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Cornbread, chicken and cheese, this casserole delivers great taste for a hearty dinner!

  • 3 cups cooked chicken breast, cubed into 1" pieces
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups sour cream
  • 1 cup milk
  • Salt and pepper to taste
  • 2 cups shredded Cheddar cheese, 8 ounce package
  • 3 green onions, chopped
  • 1 (6.5 ounce) pouch Betty Crocker® cornbread & muffin mix
  • 1 (14.75 ounce) can Green Giant® cream style sweet corn
  • 1 egg
  • 2 tablespoons butter, melted
4.4/5 (34 Votes)

By

Preheat oven to 350°F. In a bowl mix together the chicken, sausage, onions, Cheddar cheese, and the cooked pasta

  • 1 pound angel hair pasta, cooked according to pkg + drained
  • 2 cups cooked boneless chicken (bite-size pieces)
  • 2 cups cooked Kielbasa sausage, sliced 1/2-inch thick
  • 1 large onion, chopped
  • 3 cups shredded Cheddar cheese
  • 1 can chicken broth
  • 1 cup hot water
  • 1 to 2 cups grated Parmesan cheese
4.7/5 (6 Votes)

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1. Heat oven to 375. Prepare stuffing as directed on package

  • 1 box chicken stuffing mix (6 oz)
  • 1 can cream of chicken soup (10 oz)
  • 1 tablespoon Dijon mustard
  • 2 cups shredded chicken (from a rotisserrie)
  • 2 cups fresh broccoli florets
  • 1 cup cooked, chopped ham
  • 6 slices of extra thin Swiss cheese
4.5/5 (27 Votes)

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Chicken Parmesan Casserole made with diced chicken and layered with red sauce, mozzarella cheese and topped with cr...

  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, or more if you want it hot
  • 1/4 cup fresh basil, finely chopped
  • 2 cups marinara/pasta sauce
  • 1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
  • 2 ounces Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
  • 3 1/2 ounce garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
4.3/5 (51 Votes)

By

Many thanks to Kae H. for sharing her recipe

  • For the sauce:
  • 3 cups diced cooked chicken
  • 4 oz diced honey ham
  • 4 slices baby swiss cheese
  • 4 tbsp butter
  • 4 tbsp flour
  • 3 1/4 cups milk
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • For the topping:
  • 3/4 cup panko bread crumbs
  • 3 tbsp butter, melted
  • 1/4 tsp seasoning salt
  • 3/4 tsp parsley
4.6/5 (23 Votes)

By

Just five ingredients, quick and easy!

  • 2 cups coarsely chopped deli rotisserie chicken
  • 2 cups chopped fresh baby spinach
  • 1 jar (15 oz) Alfredo pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated Southern Homestyle Buttermilk biscuits
4.6/5 (10 Votes)

By

1. Spread cooked broccoli in bottom of 13×9 baking dish sprayed with cooking spray

  • 2 cups cooked chicken, diced
  • 2 cups frozen broccoli, cooked
  • 1 box chicken stuffing
  • 1 can cream of chicken soup
  • 1/2 cup mayo
  • 1 tsp lemon juice
  • 4 Tbsp margarine, melted
  • 1 1/2 cup shredded sharp cheddar cheese
4.8/5 (8 Votes)

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Directions: Cook and dice your chicken

  • 3 split fryer breasts cooked and cubed
  • 1 bag of tortilla chips crushed
  • 1 can of Rotel
  • 1 can Cream of Chicken soup
  • 1 small can of chopped green chiles
  • 1 lb of Velvetta or American Cheese
4.5/5 (29 Votes)

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Get ready for a cheesy dinner! This Chicken Enchilada Rice Casserole will be the star of your meal, and everyone wi...

  • 3 cooked chicken breasts, shredded
  • 2 cups dry Basmatic rice
  • 2 (10-ounces) cans Enchilada sauce
  • 1 16 ounce can refried beans
  • 1 cup white cheddar shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 can whole kernal corn
  • Salt and pepper to taste
  • Cilantro for garnish
4.4/5 (32 Votes)

By

Love chicken and broccoli casserole but it usually makes too much of a mess to make? This recipe is made in one ski...

  • 8 ounces whole-wheat egg noodles
  • 1 (14-ounce) can reduced-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces
  • 1 (14- to 16-ounce) package frozen broccoli florets, thawed and chopped, if desired
  • 1 1/2 cups skim milk
  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups shredded Colby-Jack or Cheddar cheese
4.3/5 (35 Votes)

By

It's sort of like a Mexican lasagna, with corn tortillas instead of noodles

  • Nonstick cooking spray
  • 12 ounces chicken breast strips for stir-frying
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 teaspoons canola oil
  • 1 medium onion, halved and thinly sliced
  • 3/4 cup red or green Bell pepper, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups purchased salsa
  • 4 (6 inch) corn tortillas, coarsely torn
  • 3 ounces reduced-fat Monterey Jack cheese, shredded, about 3/4 cup
  • 1/2 cup cherry tomatoes, quartered or chopped (optional)
  • 1/2 of an avocado, halved, seeded, peeled, and chopped (optional)
  • Corn chips, baked tortilla chips, or broken taco shells (optional)
4.4/5 (33 Votes)

By

Cover chicken breasts with water & add seasonings such as chicken boulion, poultry seasoning and salt an pepper

  • 2-4 boneless chicken breasts
  • 10 3/4 oz can cream of chicken soup
  • 1/4 C. Milk
  • 1/2 C. Chicken broth
  • 6 oz box chicken stuffing
  • 3 T. Melted butter
  • 1/2 C. Chicken broth
4.6/5 (17 Votes)

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