22 Chicken Casserole Recipes You’ll Want to Have Every Night

There’s nothing quite like the comfort of a bubbling chicken casserole fresh from the oven. As someone who’s tested hundreds of recipes in my home kitchen, I can confidently say that chicken casseroles remain the undefeated champion of weeknight dinners. They’re the perfect blend of convenience, nutrition, and that heartwarming quality that makes family meals special.

I’ve compiled my absolute favorite chicken casserole recipes that have stood the test of time in my household. These aren’t just any recipes – they’re the ones my family requests again and again, the ones that disappear completely at potlucks, and the ones that have saved countless hectic weeknights when time was short but hunger was high.

From classic combinations that evoke nostalgic memories to international-inspired dishes that bring excitement to the dinner table, these 22 chicken casserole recipes will revolutionize your meal planning. The best part? Many can be prepped ahead, making them perfect for busy households or anyone who appreciates having a delicious meal ready to go.

What Makes a Great Chicken Casserole?

Before diving into the recipes, let’s talk about what separates an ordinary chicken casserole from an extraordinary one:

• Quality ingredients: Using fresh vegetables and properly cooked chicken makes all the difference
• Balanced textures: The perfect combination of creamy, crunchy, and tender elements
• Thoughtful seasoning: Layers of flavor that complement rather than compete
• Make-ahead potential: The ability to prep in advance without sacrificing quality
• Versatility: Adaptable to what you have on hand while maintaining the essence of the dish

I’ve kept these principles in mind while selecting each recipe for this collection. Now, let’s explore these mouthwatering options that will have you looking forward to dinner every night!

Classic Comfort Casseroles

1. Ultimate Chicken and Rice Casserole

This is the casserole I turn to when I need guaranteed success. The combination of tender chicken, fluffy rice, and a creamy sauce creates the ultimate comfort food experience.

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups cooked white rice
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup crushed butter crackers
• 3 tablespoons butter, melted

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl, combine chicken, rice, soup, sour cream, broth, vegetables, half the cheese, and all seasonings.
3. Transfer mixture to prepared baking dish and top with remaining cheese.
4. Mix crushed crackers with melted butter and sprinkle over the top.
5. Bake for 30-35 minutes until bubbly and golden.

Serving suggestion: A simple green salad with vinaigrette makes the perfect accompaniment.

2. Grandma’s Chicken Noodle Casserole

This recipe takes all the comfort of chicken noodle soup and transforms it into a hearty casserole. I’ve refined my grandmother’s recipe over the years, maintaining its soul-warming qualities while updating it for today’s tastes.

Ingredients:

• 8 oz egg noodles
• 3 cups cooked chicken, cubed
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 cup frozen mixed vegetables
• 1 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/4 teaspoon white pepper
• 1 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Cook noodles according to package directions, draining when still slightly firm.
2. Combine soup, sour cream, milk, and seasonings in a large bowl.
3. Fold in chicken, noodles, vegetables, and Swiss cheese.
4. Transfer to a greased 9×13 inch baking dish and top with Parmesan.
5. Mix breadcrumbs with melted butter and sprinkle over the top.
6. Bake at 350°F for 25-30 minutes until golden and bubbly.

3. Cheesy Chicken and Broccoli Casserole

The combination of tender chicken and fresh broccoli, all wrapped in a cheesy sauce, makes this casserole irresistible. It’s been my go-to for introducing reluctant vegetable eaters to broccoli.

Ingredients:

• 3 cups cooked chicken, diced
• 4 cups fresh broccoli florets, lightly steamed
• 1 can (10.5 oz) cream of chicken soup
• 1 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup crushed Ritz crackers
• 3 tablespoons butter, melted

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Arrange broccoli on the bottom of the dish and top with chicken.
3. In a bowl, combine soup, mayonnaise, sour cream, lemon juice, mustard, seasonings, and half the cheeses.
4. Pour mixture over chicken and broccoli.
5. Top with remaining cheese and cracker mixture.
6. Bake for 30-35 minutes until golden and bubbly.

International-Inspired Casseroles

4. Mexican Chicken Enchilada Casserole

This deconstructed enchilada casserole delivers all the flavor without the fuss of rolling individual enchiladas. It’s become my family’s favorite for our weekly “Mexican food night.”

Ingredients:

• 3 cups cooked chicken, shredded
• 12 corn tortillas, cut into quarters
• 2 cups red enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup diced bell peppers (mix of colors)
• 1/2 cup diced onion
• 1 can (4 oz) diced green chiles
• 2 cups shredded Mexican blend cheese
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Fresh cilantro, chopped
• Sour cream for serving

Instructions:

1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a bowl, combine chicken, beans, corn, peppers, onion, green chiles, and seasonings.
3. Layer ingredients: 1/3 of tortillas, 1/3 of chicken mixture, 1/3 of sauce, 1/3 of cheese. Repeat twice.
4. Cover with foil and bake for 20 minutes.
5. Remove foil and bake additional 10-15 minutes until cheese is bubbly and edges are crispy.
6. Top with fresh cilantro and serve with sour cream.

5. Greek Chicken and Spinach Casserole

The Mediterranean flavors in this casserole transport me to the Greek isles with every bite. Feta cheese and spinach complement the chicken perfectly.

Ingredients:

• 3 cups cooked chicken, cubed
• 2 packages (10 oz each) frozen spinach, thawed and drained
• 1 cup Greek yogurt
• 1/2 cup mayonnaise
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup diced red onion
• 1 cup diced red bell pepper
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon dried dill
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Squeeze excess moisture from spinach.
3. In a large bowl, combine yogurt, mayonnaise, half the feta, Parmesan, and all seasonings.
4. Fold in chicken, spinach, onion, and bell pepper.
5. Transfer to baking dish and top with remaining feta.
6. Mix panko with olive oil and sprinkle on top.
7. Bake for 25-30 minutes until golden and bubbly.

6. Italian Chicken Parmesan Casserole

All the flavors of chicken Parmesan with a fraction of the effort. This casserole version has become my entertaining staple when I want to impress without spending hours in the kitchen.

Ingredients:

• 3 cups cooked chicken, cubed
• 1 pound pasta (penne or ziti), cooked to al dente
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup diced bell peppers
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup Italian breadcrumbs
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, combine pasta, chicken, vegetables, and seasonings.
3. Stir in marinara sauce and ricotta until well combined.
4. Transfer to baking dish and top with mozzarella and Parmesan.
5. Mix breadcrumbs with olive oil and sprinkle over the top.
6. Bake for 25-30 minutes until cheese is melted and edges are bubbly.
7. Garnish with fresh basil before serving.

Quick and Easy Casseroles

7. 5-Ingredient Chicken and Stuffing Casserole

When time is of the essence, this casserole is my secret weapon. With just five ingredients, it comes together in minutes but tastes like it took hours.

Ingredients:

• 4 cups cooked chicken, shredded
• 1 box (6 oz) stuffing mix
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 bag (12 oz) frozen mixed vegetables

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Mix soup and sour cream in a bowl.
3. Add chicken and vegetables, stirring to combine.
4. Spread mixture in baking dish.
5. Prepare stuffing according to package directions and spread over the top.
6. Bake for 30 minutes until top is golden and filling is bubbly.

8. Rotisserie Chicken Casserole

This recipe makes brilliant use of a store-bought rotisserie chicken. I often pick one up on my way home when I know I’ll be short on time but still want a homemade dinner.

Ingredients:

• 1 rotisserie chicken, meat removed and shredded (about 4 cups)
• 2 cups instant rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 bag (12 oz) frozen broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup french fried onions

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Combine broth, soup, and seasonings in a large bowl.
3. Stir in rice, chicken, broccoli, and onion.
4. Transfer to baking dish and cover with foil.
5. Bake for 20 minutes.
6. Remove foil, top with cheese and fried onions.
7. Bake uncovered for 10 more minutes until cheese is melted and onions are golden.

Make-Ahead Freezer Casseroles

9. Chicken and Wild Rice Freezer Casserole

I always have at least one of these in my freezer for emergencies. It freezes beautifully and tastes just as good as when freshly made.

Ingredients:

• 3 cups cooked chicken, diced
• 2 boxes (6 oz each) wild rice mix, cooked according to package
• 1 can (10.5 oz) cream of celery soup
• 1 cup sour cream
• 1 cup milk
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup sliced almonds

Instructions:

1. Cook vegetables until just tender.
2. Combine all ingredients except almonds in a large bowl.
3. Transfer to a 9×13 inch freezer-safe dish or two 8×8 inch dishes.
4. Top with almonds.
5. To freeze: Cover tightly with plastic wrap, then foil. Label and freeze for up to 3 months.
6. To bake from frozen: Thaw overnight in refrigerator, then bake at 350°F for 35-40 minutes until bubbly and hot throughout.

10. Buffalo Chicken Casserole

The spicy kick of buffalo sauce makes this casserole a fan favorite for game days. I often make a double batch and freeze half for future gatherings.

Ingredients:

• 4 cups cooked chicken, shredded
• 8 oz pasta (penne or rotini), cooked to al dente
• 1 cup buffalo wing sauce
• 1 cup ranch dressing
• 1 block (8 oz) cream cheese, softened
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cups shredded mozzarella cheese
• 1 cup crumbled blue cheese
• 2 tablespoons butter, melted
• 1 cup panko breadcrumbs
• 1 tablespoon dried parsley

Instructions:

1. Combine cream cheese, buffalo sauce, and ranch dressing until smooth.
2. Mix in chicken, pasta, celery, and onion.
3. Transfer to a 9×13 inch freezer-safe dish.
4. Top with mozzarella and blue cheese.
5. Mix panko with butter and parsley, then sprinkle over the top.
6. To freeze: Cover tightly with plastic wrap, then foil. Label and freeze for up to 3 months.
7. To bake from frozen: Thaw overnight in refrigerator, then bake at 350°F for 30-35 minutes until bubbly and top is golden brown.

Nutritional Comparison of Chicken Casseroles

Choosing the right casserole for your dietary needs is important. Here’s a comparison of some of the recipes included:

Casserole Customization Guide

One of the things I love most about casseroles is their adaptability. Here’s how to customize any chicken casserole recipe to suit your preferences or dietary needs:

Protein Variations

• Leftover turkey: Substitute an equal amount for chicken
• Rotisserie chicken: Use pre-cooked for convenience
• Ground chicken: Brown first with seasonings
• Chickpeas: For a vegetarian option (1 can = about 2 cups chicken)

Grain Options

• Rice varieties: White, brown, wild rice, or cauliflower rice
• Pasta alternatives: Regular, whole wheat, gluten-free, or zucchini noodles
• Other grains: Quinoa, farro, or bulgur for added nutrition

Creamy Base Substitutions

• Lower fat: Use Greek yogurt in place of sour cream or mayonnaise
• Dairy-free: Coconut milk or cashew cream
• Extra richness: Add cream cheese or heavy cream

Vegetable Additions

Each casserole can accommodate 1-2 cups of these vegetables:

• Quick-cooking: Spinach, kale, bell peppers, mushrooms
• Pre-cook these: Broccoli, cauliflower, carrots, Brussels sprouts

Dietary Modifications

Gluten-Free Adjustments:

• Use gluten-free pasta or rice
• Replace canned soups with homemade gluten-free alternatives
• Substitute crushed gluten-free crackers or cereal for breadcrumb toppings

Low-Carb Options:

• Replace pasta with spaghetti squash or zucchini noodles
• Use cauliflower rice instead of regular rice
• Increase vegetable content and reduce starchy components

Dairy-Free Alternatives:

• Substitute non-dairy milk in equal amounts
• Use nutritional yeast for a cheesy flavor
• Coconut milk can replace cream in many recipes

Tips for Casserole Success

Over the years, I’ve discovered several tricks that elevate ordinary casseroles to extraordinary ones:

1. Don’t overcook your chicken: Slightly undercook it before adding to the casserole since it will continue cooking in the oven.
2. Layer strategically: Place ingredients that need more cooking toward the bottom where it’s hottest.
3. Let it rest: Allow your casserole to sit for 10-15 minutes after baking to let the flavors meld and make serving easier.
4. Avoid watery casseroles: If using frozen vegetables, thaw and drain them first. For fresh vegetables with high water content (like zucchini), salt and drain before adding.
5. Add texture: Every great casserole needs a textural element on top – whether crispy breadcrumbs, crunchy crackers, or golden cheese.
6. Season each component: Season as you go rather than just adding everything at the end.
7. Use high-quality dishes: A heavy ceramic or glass baking dish distributes heat more evenly than thin metal pans.

Complete Your Casserole Meal

While these casseroles are complete meals on their own, I find these simple sides create a perfect balance:

Quick Side Salads:

• Arugula with lemon vinaigrette
• Simple green salad with cucumber and tomato
• Coleslaw with light vinegar dressing

Bread Options:

• Garlic bread
• Dinner rolls
• Cornbread muffins

Vegetable Sides:

• Roasted asparagus
• Steamed green beans
• Sautéed zucchini

More Chicken Casserole Variations

To round out our collection, here are additional variations worth trying:

11. Chicken Cordon Bleu Casserole

All the flavors of the classic rolled chicken dish in easy casserole form with layers of chicken, ham, and Swiss cheese.

12. Chicken Taco Casserole

Taco-seasoned chicken layered with tortillas, beans, and cheese for a Tex-Mex flavor explosion.

13. Chicken Pot Pie Casserole

The comfort of pot pie without the fuss of making a crust (uses a biscuit topping instead).

14. Lemon Artichoke Chicken Casserole

Bright, Mediterranean flavors with artichoke hearts, capers, and a lemony cream sauce.

15. Chicken Divan

A classic broccoli and chicken combination with a rich, velvety sauce.

16. King Ranch Chicken Casserole

A Texas favorite with layers of tortillas, chicken, and a spicy tomato sauce.

17. Chicken and Dumplings Casserole

The soul-warming classic transformed into casserole form with biscuit dumplings on top.

18. Hawaiian Chicken Casserole

Sweet and savory with pineapple, bell peppers, and a hint of teriyaki flavor.

19. Chicken Florentine Casserole

An elegant option with spinach and a creamy parmesan sauce.

20. Chicken and Butternut Squash Casserole

Perfect for fall with sage, cranberries, and roasted squash.

21. Chicken Alfredo Bake

Creamy alfredo sauce with chicken and pasta, topped with crispy breadcrumbs.

22. French Onion Chicken Casserole

The flavors of French onion soup combined with tender chicken and melted Gruyere cheese.

Common Questions About Chicken Casseroles

Q: Can I use raw chicken in my casserole? While some recipes are designed for raw chicken, I generally recommend pre-cooking chicken for food safety and better texture control. Raw chicken can release too much liquid and result in a watery casserole.

Q: How do I know when my casserole is done? A properly cooked casserole should reach an internal temperature of 165°F, be bubbling around the edges, and have a golden top. If using raw chicken, ensure it’s no longer pink and juices run clear.

Q: Can I make these casseroles ahead of time? Absolutely! Most casseroles can be assembled up to 24 hours in advance and refrigerated. Just add 5-10 minutes to the baking time if cooking from cold.

Q: What’s the best way to reheat leftover casserole? For best results, reheat in a 325°F oven covered with foil until heated through (about 20 minutes). Microwaving works in a pinch but may result in uneven heating.

Q: How long can I keep a casserole in the freezer? Properly wrapped casseroles will maintain quality for 2-3 months in the freezer. Always label with the date and contents.

Q: Can I halve these recipes? Yes! Most 9×13 casseroles can be halved and baked in an 8×8 or 9×9 inch dish. Reduce cooking time by about 5-10 minutes.

Q: What can I substitute for cream soups? Make a simple white sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup milk or broth. Season according to the type of soup you’re replacing.

Q: How do I prevent my casserole from drying out? Cover with foil for part of the baking time, make sure your sauce is slightly thinner than you think it should be (it will thicken as it bakes), and don’t overbake.

Final Thoughts

Chicken casseroles have earned their place as the backbone of home cooking for good reason. They’re versatile, comforting, and bring people together around the table. I hope these 22 recipes inspire you to explore the endless possibilities of this humble yet magnificent dish.

Whether you’re feeding a hungry family, preparing meals for the week ahead, or looking for the perfect potluck contribution, there’s a chicken casserole here that’s sure to become a new favorite in your recipe collection. Happy cooking!