There is absolutely nothing like that feeling of already knowing dinner is handled before you even start cooking. That is exactly what this list is for.
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I've put together 20 go-to chicken casserole recipes for anyone feeding a crowd, weeknight families, potluck planners, or freezer meal preppers (whichever you are). If you are feeding a crowd, these recipes are sure to be a hit. Let's go.
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1) Classic Cheesy Chicken and Rice Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Stir chicken, rice, soup, sour cream, milk, peas, spices, and 1 cup cheese in a bowl.
- Spread mixture in dish, sprinkle remaining 1/2 cup cheese and cracker crumbs on top.
- Bake 25-30 minutes until bubbly and golden. Let sit 5 minutes before serving.
This classic cheesy chicken and rice casserole is such a reliable weeknight go-to. This dish can also be jazzed up really easily with fresh herbs or jalapeños, and you can also toss in some vegetables like broccoli or mushrooms. This is perfect for feeding a crowd, and everyone loves cheesy chicken and rice.
2) Creamy Chicken Tetrazzini for a Crowd
Ingredients
Method
- Preheat oven to 375°F. Cook spaghetti until just tender and drain.
- Sauté onion and mushrooms in butter until soft. Stir in flour and cook 1 minute.
- Whisk in milk and broth until sauce thickens. Add salt, pepper, chicken, and peas.
- Toss sauce with pasta. Stir in mozzarella and half the Parmesan.
- Transfer to a 9×13 pan, sprinkle breadcrumbs and remaining Parmesan on top.
- Bake 20-25 minutes until bubbly and lightly browned. Let sit 5 minutes before serving.
This creamy chicken tetrazzini is the perfect dish for entertaining because you can prep it ahead, and it stays warm. You'll want to assemble this one the night before, and you can actually use rotisserie chicken to save some time. This is sure to be a crowd pleaser that doesn't require any fancy plating, which is a win in everyone's book.
3) Slow-Cooker Shredded BBQ Chicken Casserole
This slow-cooker shredded BBQ chicken casserole is practical for busy weeknights or meal prep. You can also play around with flavors and swap out the BBQ sauce for a different one, and customize the toppings for texture. The best part about this casserole is that it reheats beautifully for leftovers.
Ingredients
Method
- Put chicken, BBQ sauce, broth, onion, garlic powder, salt, and pepper in slow cooker. Cook on low 6-7 hours or high 3-4 hours.
- Shred chicken with two forks in the cooker. Stir in corn, rice, and yogurt. Taste and adjust seasoning.
- Transfer to a 9×13 baking dish, top with cheese and panko if using. Bake at 375°F until bubbly and cheese melts, about 15-20 minutes.
- Let rest 5 minutes before serving. Serve with extra BBQ sauce or chopped green onions.
Crock-Pot 7-Quart Manual Slow Cooker
Check Price4) Buffalo Chicken Pasta Bake
Ingredients
Method
- Preheat oven to 375°F. Cook pasta 1-2 minutes under al dente, drain.
- Mix chicken, buffalo sauce, dressing, celery, and green onions in a bowl. Stir in pasta.
- Transfer to a greased 9×13 pan. Top with cheddar and mozzarella.
- Bake 15-20 minutes until cheese melts and edges bubble. Let sit 5 minutes before serving.
This dish is bold and saucy, with just enough kick, and it’s so easy you can make it while tying your shoes. When practice runs late and dinner has to be quick before homework arguments start, I call this recipe “my old faithful.” Sure, my kids still will pick out the celery, but everything else gets eaten without complaint, so that’s a major win in my book.
5) Chicken Enchilada Casserole with Green Chili
Ingredients
Method
- Preheat oven to 375°F. Lightly spray a 9×13 pan.
- Mix chicken, half the cheese, green chiles, sour cream, onion, and spices in a bowl.
- Layer half the torn tortillas in pan, spread half the chicken mix, pour half the enchilada sauce. Repeat layers.
- Top with remaining cheese. Cover with foil and bake 20 minutes, then uncover 10 minutes until cheese melts.
- Let rest 5 minutes before serving.
This chicken enchilada casserole has a green chili sauce that takes it beyond a basic enchilada. You could use rotisserie chicken to save time, and you could also use a mix of cheeses such as Monterey Jack and sharp cheddar for more flavor depth.
I absolutely love this dish when I have a big crowd to feed since it reheats beautifully. In other words, you can rely on it for the next neighborhood potluck!
“A casserole that travels well, feeds eight, and reheats without falling apart is basically a weeknight superpower.”
6) One-Pan Broccoli Chicken Alfredo Bake
Ingredients
Method
- Preheat oven to 375°F. Toss chicken with oil, salt, and pepper in a baking dish.
- Add pasta and broccoli to the dish. Pour broth and Alfredo sauce over everything and stir to combine.
- Top with mozzarella and Parmesan. Cover tightly with foil.
- Bake 30-35 minutes until pasta is tender and chicken reaches 165°F. Let sit 5 minutes before serving.
This one-pan broccoli chicken alfredo bake works as both a weeknight dinner and something you'd feel good serving to guests. Be sure not to overcook the pasta here, or it will get too mushy in the oven.
Feel free to swap the alfredo for heavy cream if someone likes it a little lighter. To really spruce this one up, you could add a topping variation like panko or fresh herbs.
jarred Alfredo sauce7) Southern Chicken and Dumpling Casserole
Ingredients
Method
- Preheat oven to 375°F. Melt butter in a skillet, sauté onion until soft.
- Stir in flour, cook 1 minute, then whisk in broth, milk, and soup until thickened.
- Add chicken, vegetables, salt, and pepper. Pour into a 9×13-inch baking dish.
- Mix biscuit mix with 2/3 cup milk until just combined; drop spoonfuls over the casserole.
- Bake 25-30 minutes until dumplings are golden and filling bubbles. Let rest 5 minutes before serving.
Southern Chicken and Dumpling Casserole is a comforting one-dish meal that has both specific flavors and techniques that give it that regional character. You could swap traditional dumplings out for biscuit dough for extra richness. And, my favorite part, you can prep ahead and refrigerate before baking.
8) Greek Lemon Chicken and Orzo Casserole
Ingredients
Method
- Preheat oven to 375°F. Heat oil in a skillet and sauté onion until soft, about 4 minutes.
- Add garlic and orzo; cook 1 minute. Stir in broth, milk, lemon juice, oregano, salt, and pepper.
- Bring to a simmer, then stir in shredded chicken and half the feta. Pour into a greased 9×13 pan.
- Top with remaining feta and olives. Cover and bake 25-30 minutes until orzo is tender and liquid is mostly absorbed.
- Let rest 5 minutes before serving.
This Greek lemon chicken and orzo casserole is sure to be a hit for your family, as it works extremely well for a go-to weeknight dinner. You can simply throw everything into one dish, and the pasta soaks up all of the Mediterranean flavors perfectly!
You could swap in different vegetables like spinach or sun-dried tomatoes. This dish can be served family style straight from the baking dish. If, like me, you're a fan of leftovers, you'll be happy to know that it also reheats beautifully.
9) Chicken Pot Pie Casserole with Biscuit Topping
Ingredients
Method
- Preheat oven to 400°F. Spray a 9×13 pan with cooking spray.
- Mix chicken, vegetables, soup, broth, milk, thyme, salt, and pepper in a bowl until combined.
- Pour mixture into the pan and spread evenly.
- Separate biscuits and place them on top, leaving small gaps. They puff up while baking.
- Bake 20-25 minutes until biscuits are golden and filling bubbles. Let rest 5 minutes before serving.
Chicken pot pie is the ultimate comfort food, which is why you're sure to love it in this casserole format with biscuit topping. You can use rotisserie chicken to save time, and you can also swap the biscuits for puff pastry to give this a fancier vibe.
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10) Pesto Chicken and Tomato Bake
Ingredients
Method
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a big bowl, mix chicken, pesto, pasta (if using), and half the mozzarella. Season lightly.
- Transfer to the dish. Scatter tomatoes on top and sprinkle remaining mozzarella and Parmesan.
- Bake 20-25 minutes until cheese is melted and edges brown a bit. Let rest 5 minutes before serving.
This pesto chicken and tomato bake is the perfect, easy weeknight dinner done in one baking dish. You could use store-bought pesto to save time or swap in sun-dried tomatoes for fresh ones. This is another dish that reheats beautifully, making it the perfect lunch the next day.
11) Cheddar, Bacon, and Ranch Chicken Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
- Mix chicken, noodles, cheddar, bacon, peas, sour cream, ranch, milk, garlic powder, salt, and pepper in a large bowl.
- Pour mixture into the prepared dish and smooth the top.
- Sprinkle breadcrumbs evenly over casserole.
- Bake 25-30 minutes, until bubbly and topping is golden. Let sit 5 minutes before serving.
This cheddar, bacon, and ranch chicken casserole is a one-dish meal you can rely on whenever you fancy a comforting casserole. The flavor combo works so well together and is another easy weeknight win. This is also another one where you can use rotisserie chicken to save some time, and you can try substituting Greek yogurt for some of the mayo-based sauce, giving you a thicker base and added protein. This dish makes great leftovers!
12) Thai Coconut Curry Chicken Casserole
Ingredients
Method
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Sauté onion in a little oil until soft. Stir in curry paste, coconut milk, broth, fish sauce, and sugar until smooth.
- Mix shredded chicken, cooked rice, frozen veggies, and lime juice in a bowl. Pour curry sauce over and stir to coat.
- Transfer to dish, top with cheese, and bake 20-25 minutes until bubbly and slightly browned.
- Let sit 5 minutes, garnish with cilantro, and serve.
This Thai coconut curry chicken casserole is a special dish compared to stovetop curry because the oven creates a different texture and brings out the flavors in a unique way. You could serve this over jasmine rice or noodles, and make a simple swap like panang paste instead of red curry paste for a different flavor profile. If you're like most busy parents and constantly pressed for time, you can also prep this one ahead and bake it later!
13) Chicken, Spinach, and Artichoke Bake
This chicken, spinach, and artichoke bake is like having the dip except for dinner. An important step not to skip is squeezing the water out of your spinach, because if you don't, it will make this mushy. You can also customize this dish for different preferences.
Squeezing the spinach dry is the step people skip, and it’s the one that matters most. Frozen spinach holds a surprising amount of water, and if you don’t press it out thoroughly, your casserole ends up soupy instead of creamy. A clean dish towel works better than paper towels here.
13) Chicken, Spinach, and Artichoke Bake
Ingredients
Method
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Mix cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
- Fold in chicken, spinach, artichokes, and half the mozzarella and Parmesan.
- Spread mixture into dish, top with remaining cheese. Stir panko with butter and sprinkle on top if using.
- Bake 25-30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
14) Mexican Street Corn Chicken Casserole
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13 pan.
- Mix chicken, corn, sour cream, mayo, 3/4 cup shredded cheese, cotija, jalapeño, cilantro, spices, and lime juice in a bowl. Season with salt and pepper.
- Spread mixture into the pan and top with remaining cheese and crushed tortilla chips.
- Bake 20-25 minutes until hot and bubbly and chips are lightly browned. Let sit 5 minutes before serving.
This Mexican street corn chicken casserole is an easy one-dish meal that is sure to please a crowd. I love how it perfectly blends Mexican street corn flavors with chicken. The charred corn element and cotija cheese really bring all these flavors together in a unique way. Make this one ahead for busy weeknights, and you can even swap out regular corn for charred frozen corn to save time.
15) Creamy Mushroom and Chicken Rice Casserole
Ingredients
Method
- Preheat oven to 350°F and butter a 9×13 pan.
- Sauté onion and mushrooms in butter until soft, add garlic and cook 1 minute.
- In a large bowl, mix rice, chicken, sautéed veggies, soup, sour cream, milk, thyme, salt, and pepper.
- Transfer to pan, top with cheddar and breadcrumbs if using.
- Bake 25-30 minutes until bubbly and lightly browned.
Another comforting dish here! This creamy mushroom and chicken rice casserole works perfectly for weeknight dinners or as a meal prep option. You can try different mushroom varieties for a deeper flavor, and I recommend topping it with crispy fried onions or panko for texture.
16) Tuscan Sun-Dried Tomato and Chicken Casserole
Ingredients
Method
- Preheat oven to 375°F. Oil a 9×13 baking dish.
- Sauté garlic in olive oil 1 minute, stir in cream and broth, then simmer 2 minutes.
- Toss chicken, pasta, sun-dried tomatoes, spinach, basil, and half the mozzarella in a bowl. Pour cream mixture over and stir to combine. Season.
- Transfer to dish, top with remaining mozzarella and Parmesan.
- Bake 20-25 minutes until bubbly and lightly browned. Let sit 5 minutes before serving.
This Tuscan sun-dried tomato and chicken casserole gives comfort-food vibes, too! The sun-dried tomatoes have a concentrated flavor and chewy texture, which really brings this simple casserole up a notch.
You can use fresh tomatoes if that's what you have on hand, and layering it in a cast iron skillet will really give this some extra character! Serve with crusty bread to soak up the sauce, and you have a winner even the pickiest of children will adore!
17) Chicken, Sweet Potato, and Kale Casserole
Ingredients
Method
- Preheat oven to 375°F. Toss sweet potatoes with olive oil, salt, and pepper; roast 20 minutes until tender.
- Sauté onion and garlic until soft, then add kale and cook 2-3 minutes until wilted.
- In a large bowl, mix chicken, roasted sweet potatoes, kale mixture, broth, yogurt, and half the cheese.
- Pour into a greased 9×13 pan, top with remaining cheese, and bake 15-20 minutes until bubbly.
The combination of chicken, sweet potato, and kale makes this a healthy casserole filled with flavor. The sweetness of the potato against the earthiness of kale is such a great balance, and the chicken keeps it filling. If you're not a fan of kale, no big deal. Swap it out with different greens, and you can even add a sauce to really spruce this one up.
18) Caprese Chicken and Polenta Bake
Ingredients
Method
- Preheat oven to 400°F. Brown chicken in olive oil for 3-4 minutes per side; season, then set aside.
- Bring broth to a boil, whisk in polenta, cook 2-3 minutes until thick; stir in Parmesan and half the mozzarella.
- Spread polenta in a greased 9×13 pan, top with chicken, then tomatoes and remaining mozzarella.
- Bake 15-18 minutes until cheese melts and chicken reaches 165°F. Sprinkle basil before serving.
This baked dish combines tender chicken with creamy polenta and fresh tomato basil flavors inspired by the classic Italian Caprese salad. I rely on this recipe when I feel like enjoying
restaurant-quality food without breaking the bank or spending hours in the kitchen.
You can prep it ahead and pop it in the oven to save time, and you can also swap in fresh mozzarella at the end if you want some extra creaminess. Pair this with a simple green salad to really round out the meal and make this one feel special!
19) Chicken Marsala and Mushroom Casserole
Ingredients
Method
- Preheat oven to 375°F. Brown chicken in olive oil for 4-5 minutes, then set aside.
- Sauté mushrooms and garlic until soft, about 5 minutes. Pour in Marsala, simmer 2 minutes.
- Stir in broth, sour cream, thyme, salt, and pepper. Return chicken to pan and heat through.
- Transfer to a 9×13 casserole dish, top with mozzarella and Parmesan.
- Bake 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving.
This chicken marsala and mushroom casserole is another comfort dish, and there's something about it being baked that makes it so special compared to traditional chicken marsala served as a plated dish. The Marsala wine deepens the flavors as it sits, and you can serve this with a simple side salad to cut through the richness.
20) Ham and Chicken Cheesy Hashbrown Casserole
This casserole offers a way for you to use leftover ham and chicken with hash browns as a filling base. This works well as a practical weeknight dinner, and you can make it ahead to save time. You could also swap in bacon or sausage if you don't have ham. Either way, this one is sure to be a memorable breakfast for your family!
20) Ham and Chicken Cheesy Hashbrown Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Stir chicken, ham, hash browns, soup, sour cream, milk, 1 1/2 cups cheddar, garlic powder, onion powder, salt, and pepper in a large bowl.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar over the top.
- Mix crushed cornflakes or crackers with melted butter, then scatter over the casserole.
- Bake 40-45 minutes, until hot, bubbly, and golden on top.
- Let the casserole rest 5-10 minutes before serving.