Comforting Chicken Casseroles: Easy & Delicious Recipes

Chicken Casserole Recipes: Comfort Food Done Right

Chicken casseroles are the ultimate comfort food. They’re easy to make, packed with flavor, and perfect for a cozy night in. Plus, they’re incredibly versatile – you can use almost any kind of chicken and a variety of vegetables to create endless flavor combinations.

Whether you’re a seasoned cook or just starting out, these recipes are sure to impress.

1. Classic Chicken and Rice Casserole

This is a true crowd-pleaser. It’s simple to make, uses pantry staples, and is always a hit with the whole family.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 onion, chopped

2 cloves garlic, minced

1 cup uncooked long-grain rice

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

1/2 cup chopped fresh parsley

Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook chicken, onion, and garlic over medium heat until chicken is cooked through and vegetables are softened.
3. In a large bowl, combine cooked chicken and vegetables with rice, soups, milk, parsley, salt, and pepper.
4. Pour mixture into a greased 2-quart baking dish.
5. Bake for 30-35 minutes, or until bubbly and rice is tender.

Tips:

For extra flavor, add a pinch of dried thyme or oregano to the casserole.

You can substitute cooked rotisserie chicken for the boneless, skinless chicken breasts.

To make this casserole ahead of time, assemble it and refrigerate it overnight. Bake for an additional 10-15 minutes.

2. Creamy Chicken and Broccoli Casserole

This is another classic that’s always a winner. It’s packed with healthy vegetables and creamy sauce.

Ingredients:

2 cups cooked chicken, shredded

1 (10 ounce) package frozen broccoli florets, thawed

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup milk

1/4 cup grated Parmesan cheese

1/4 cup bread crumbs

2 tablespoons butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine chicken, broccoli, soup, and milk.
3. Pour mixture into a greased 1.5-quart baking dish.
4. Top with Parmesan cheese and bread crumbs.
5. Drizzle with melted butter.
6. Bake for 20-25 minutes, or until bubbly and golden brown.

Tips:

For a richer flavor, use cream of mushroom soup instead of cream of chicken soup.

Add a handful of chopped fresh spinach to the casserole for extra nutrients.

You can use fresh broccoli florets instead of frozen.

3. Cheesy Chicken and Wild Rice Casserole

This casserole is a bit more upscale, but it’s still easy to make. The wild rice adds a nutty flavor that complements the chicken perfectly.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 onion, chopped

2 cloves garlic, minced

1 cup uncooked wild rice

2 cups chicken broth

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh dill

Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook chicken, onion, and garlic over medium heat until chicken is cooked through and vegetables are softened.
3. In a medium saucepan, combine wild rice and chicken broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender.
4. In a large bowl, combine cooked chicken and vegetables with cooked rice, soup, sour cream, Parmesan cheese, dill, salt, and pepper.
5. Pour mixture into a greased 2-quart baking dish.
6. Bake for 20-25 minutes, or until bubbly and golden brown.

Tips:

For extra flavor, add a tablespoon of Dijon mustard to the casserole.

You can substitute brown rice for the wild rice.

This casserole is also delicious served cold.

4. Southwestern Chicken Casserole

This casserole is packed with flavor, thanks to the addition of corn, black beans, and green chiles.

Ingredients:

2 cups cooked chicken, shredded

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1 (4 ounce) can diced green chiles, undrained

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup salsa

1/4 cup chopped cilantro

1/4 cup grated Monterey Jack cheese

1/4 cup tortilla chips, crushed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine chicken, black beans, corn, green chiles, soup, salsa, and cilantro.
3. Pour mixture into a greased 1.5-quart baking dish.
4. Top with Monterey Jack cheese and crushed tortilla chips.
5. Bake for 20-25 minutes, or until bubbly and golden brown.

Tips:

For extra spice, add a diced jalapeno pepper to the casserole.

You can use rotisserie chicken or leftover grilled chicken for this recipe.

Serve this casserole with sour cream, guacamole, and salsa on the side.

5. Chicken Tetrazzini

This elegant casserole is perfect for a special occasion. It’s made with fettuccine noodles, creamy sauce, and a touch of Parmesan cheese.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 onion, chopped

2 cloves garlic, minced

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/4 cup dry white wine

1/4 cup butter

1/4 cup all-purpose flour

1 cup grated Parmesan cheese

1/2 pound fettuccine noodles, cooked

Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook chicken, onion, and garlic over medium heat until chicken is cooked through and vegetables are softened.
3. In a separate saucepan, melt butter over medium heat.
4. Whisk in flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in milk and wine, then stir in cream of mushroom soup.
6. Bring sauce to a simmer, stirring constantly, until thickened.
7. Stir in Parmesan cheese and cooked chicken mixture.
8. Season with salt and pepper to taste.
9. In a large bowl, combine cooked fettuccine noodles with chicken sauce.
10. Pour mixture into a greased 2-quart baking dish.
11. Bake for 20-25 minutes, or until bubbly and golden brown.

Tips:

For extra flavor, add a pinch of dried thyme or oregano to the sauce.

You can substitute other types of pasta for the fettuccine noodles.

This casserole is also delicious served cold.

6. Chicken Pot Pie Casserole

This casserole is a hearty and comforting twist on the classic chicken pot pie. It’s packed with vegetables and topped with a flaky biscuit crust.

Ingredients:

2 cups cooked chicken, shredded

1 cup frozen peas

1 cup frozen corn

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup milk

1/4 cup chopped fresh parsley

1 (10 ounce) package frozen pie crusts, thawed

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, peas, corn, soup, milk, and parsley.
3. Pour mixture into a greased 9-inch pie plate.
4. Top with thawed pie crusts.
5. Cut slits in the top crust to allow steam to escape.
6. Bake for 20-25 minutes, or until golden brown and bubbly.

Tips:

You can use fresh vegetables instead of frozen.

For extra flavor, add a tablespoon of Dijon mustard to the casserole.

This casserole is also delicious served with a side salad.

7. Easy Chicken and Dumplings Casserole