Welcome to my ultimate guide to chicken casserole recipes! I’ve put together a diverse collection of casseroles here that I mostly think you’ll love.

From the old-fashioned comfort of a Chicken and Rice Casserole to the zesty thrill of a Green Chile Chicken Casserole, you’ll find some new casserole loves and some casserole classics in this collection.

The 10 Best chicken casserole recipes

1. Classic Chicken and Rice Casserole

Chicken and Rice Casserole restores the classic flavor of chicken and rice to a one-dish meal. The chicken is first simmered in a savory blend of spices and the usual suspects: onion, carrot and celery.

Those ingredients not only flavor the chicken but also infuse a pot of water with enough taste to use as the chicken broth in the casserole.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup uncooked white rice
1 can (

10.5 ounces) condensed cream of chicken soup
1 ½ cups chicken broth
1 cup frozen mixed vegetables
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Set the oven to an initial temperature of 375 degrees Fahrenheit (190 degrees Celsius). In a substantial mixing basin, blend together the poultry, the not yet cooked grain, the cream that has chicken in it, the slightly warmed broth, the almost cooked medley of green things, the powder that has garlic in it, and the salt and black stuff.

2. Grease a baking dish and transfer the mixture to it, spreading it evenly. To keep the dish moist during baking, cover it with aluminum foil.

3. Put in the preheated oven for about 45-50 minutes, or until the rice is tender and the liquid has been absorbed. For the last 10 minutes of baking, do not cover with foil so the top can brown nicely. Serve warm.

2. Chicken Alfredo Casserole

Casserole is a comforting dish, and Chicken Alfredo Casserole is no exception. Shredded chicken, cooked fettuccine, and a creamy Alfredo sauce form the base of this humdinger of a casserole.

Mix those three together with some mozzarella and Parmesan cheese, and you have a near-perfect main meal. Add in some baked peas, and you have a well-balanced meal!

Ingredients

2 cups cooked chicken, shredded or cubed
12 ounces fettuccine or other pasta, cooked and drained
1 jar (16 ounces) Alfredo sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup frozen peas, thawed
1/4 teaspoon black pepper

Instructions

1. Set your oven to 350°F (175°C) and let it warm for at least 10 minutes before you put anything inside.

2. In a big bowl, mix together the cooked chicken, pasta, Alfredo sauce, mozzarella cheese, Parmesan cheese, peas, and black pepper. Until well blended, do not hesitate to mix even if it means using your hands.

3. Pour the mixture into a 9×13-inch baking dish that has been greased. Spread the mixture evenly in the dish.

4. Bake in the oven set to the required temperature for 25-30 minutes, or until the casserole achieves the desired doneness. Significantly, this means the cheese must be melted and the casserole hot all the way through. To ensure maximum flavor and a greater chance for all ingredients to mingle well, serve relatively soon after baking. Slightly cooling the dish before serving may help avoid unseemly oozing of molten cheese.

3. Chicken Enchilada Casserole

Casserole de Enchiladas de Pollo is a delicious layered dish that stars shredded chicken, enchilada sauce, mild green chiles, and corn tortillas. It is auxiliary-ed by cheddar or Mexican blend cheese, sour cream, and fresh cilantro.

Ingredients

2 cups cooked chicken, shredded
1 cup enchilada sauce
1 can (10 oz) mild green chiles, diced
8 corn tortillas, cut into strips
2 cups shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Instructions

1. Set your oven to 350°F (175°C) to start. While it warms, grab a mixing bowl and add your chicken, shredded to bits. Then pour in the thick, red enchilada sauce, as well as diced green chiles. Wield your spoon to combine the mixture.

2. In a greased baking dish, layer the bottom with half of the corn tortilla strips, then add half of the chicken mixture, and top that with half of the cheese. Make the remaining layers in the same order, using the rest of the ingredients in the same proportions.

1. Greased baking dish

2. 1/2 corn tortilla strips

3. 1/2 chicken mixture

4. 1/2 cheese

5. 1/2 corn tortilla strips

6. 1/2 chicken mixture

7. 1/2 cheese (this is layer the second half; be sure to distinguish the first half of items from the second half of items in the layers).

3. Shroud the baking dish with aluminum foil and bake for 25 minutes. Take off the foil and bake for 10 more minutes, or until the cheese has reached peak bubbly, golden-brown, and delicious. This particular moment in your culinary adventure is one that’s hard to describe. Indeed, how do you put into words the alluring sight, sound, and even aroma of bubbly, golden cheese?

4. Allow the casserole to cool for a few minutes, then top it with sour cream and chopped cilantro just before serving.

4. Chicken Divan

Chicken Divan is a classic casserole made with cooked chicken, broccoli, cream of chicken soup, mayonnaise, lemon juice, curry powder, and cheddar cheese. This is a dish made with a flavorful creamy sauce, and it’s served over rice—that is, unless it’s being used as a chilly centerpiece at a potluck.

Ingredients

2 cups cooked chicken, shredded or cubed
2 cups broccoli florets, steamed
1 can (

10.5 ounces) condensed cream of chicken soup
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon curry powder

Instructions

1. Set your oven temperature to 350°F (175°C) to preheat.

2. Combine condensed cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl until well mixed.

3. Layer the cooked broccoli and chicken in a baking dish, then pour the soup mixture over the top.

4. Sprinkle the cheddar cheese that has been shredded over the casserole and bake for 25-30 minutes. Wait until the casserole is bubbling and has a golden brown top.

5. Creamy Chicken and Mushroom Casserole

Tender chicken, earthy mushrooms, and rich Parmesan and heavy cream combine in a creamy chicken and mushroom casserole that is perfect for one-dish meals. Even the most discriminating diners should be satisfied with this comforting dish.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese

Instructions

1. In a large skillet, over a medium-high heat, heat the olive oil. Add the chicken and cook until it’s browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside.

2. In the same skillet, add the mushrooms and continue to sauté until softened and golden brown. Add the garlic and cook for one more minute until fragrant.

3. Add the heavy cream and chicken broth and bring to a simmer. Stir in the Parmesan cheese until melted and combined. Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for a couple more minutes until the sauce thickens slightly. Adjust seasoning if necessary.

6. Green Chile Chicken Casserole

I present to you the Green Chile Chicken Casserole, a layered, comforting dish that stars shredded chicken. This dish also includes the following main components: green enchilada sauce, diced green chiles, sour cream, and corn tortillas.

A blend of Monterey Jack and Cheddar cheese makes this casserole even more delightful.

Ingredients

2 cups shredded cooked chicken
1 can (10 oz) green enchilada sauce
1 can (7 oz) diced green chiles
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
12 corn tortillas#

Instructions

1. Set your oven to 350°F (175°C) so that it is ready when you are.

2. In a mixing bowl, mix together the following ingredients: shredded chicken, green enchilada sauce, diced green chiles, and sour cream.

3. Place a single layer of corn tortillas in the bottom of a 9×13-inch baking dish. Spread half of the chicken mixture over the tortillas, and then sprinkle with half of each kind of cheese.

4. Reiterate the strata with the remaining tortillas, chicken blend, and cheeses. Cook for 25-30 minutes or until the strata is a-boil and the top is a golden brown.

7. Buffalo Chicken Pasta Casserole

The Buffalo Chicken Pasta Casserole unites cooked chicken, pasta, and the fiery Buffalo sauce with ranch dressing to yield a dish that you wouldn’t even think to ask for—but one that’s healthy as far as casseroles go. It delivers a hell of a lot more cheddar and blue cheese than your mama’s ‘merican mac ‘n’ cheese ever thought of offering.

Ingredients

2 cups cooked chicken, shredded or diced
12 ounces pasta (penne or rotini work well)
1 cup buffalo sauce
1 cup ranch dressing
2 cups shredded cheddar cheese
1/2 cup blue cheese crumbles
2 tablespoons butter#

Instructions

1. Set the oven to 375°F (190°C) to preheat. Following the cooking instructions on the package, make the pasta, cooking it to be al dente. When done, drain the pasta and put it to the side.

2. In a big bowl, mix the chicken that you have previously cooked, the buffalo sauce, the ranch salad dressing, and half of the given amount of shredded cheddar cheese. Add the previously cooked pasta and mix very well.

3. Pour the mixture into a baking dish that has been greased. Over the top, sprinkle the balance of the cheddar and the blue cheese. All done? Not yet! You have better things to do than sledding, for instance; so allow me to finish up this rant. How this is a biological imperative, I cannot fathom.

4. Preheat the oven and bake for 25 to 30 minutes. You want the cheese to be melted and bubbly. You might want to let it cool down for a few minutes before serving. It can be good to serve with a salad.

8. Spinach and Artichoke Chicken Casserole

Shredded chicken, artichoke hearts, and baby spinach are combined with creamy layers of mayonnaise, sour cream, and mozzarella and Parmesan cheese in Spinach and Artichoke Chicken Casserole, providing a deliciously hearty, comforting dish.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup artichoke hearts, chopped
• 1 cup baby spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese

#

Instructions

1. Set your oven to an initial temperature of 375 degrees Fahrenheit, or 190 degrees Celsius.

2. In a large mixing bowl, combine the following:• Shredded chicken• Chopped artichoke hearts• Spinach• Mayonnaise• Sour cream• Half of the mozzarella cheeseMix well.

3. Pour the mixture into a baking dish that has been greased. On top, evenly distribute the rest of the mozzarella cheese and the Parmesan cheese.

4. Place the dish in the oven preheated to 350°F. Bake for 25 to 30 minutes until the top is a nice golden brown and the casserole underneath is bubbly. Serve slightly cooled.

9. Lemon Herb Chicken Casserole

Lemon Herb Chicken Casserole takes chicken, and lemon, and other mostly fresh ingredients and combines them in such a way as to make an easy dish that is comforting and fragrant and makes you feel good. It is, you might say, a potpourri of chicken casserole.

No, that’s not quite right. It doesn’t smell like potpourri; it smells like something you want to eat.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste

Instructions

1. Heat your oven to 375°F. In a large frying pan, pour in some olive oil and place it over medium-high heat. Add the chicken pieces to the pan and sauté them until they are golden brown.

2. In a different bowl, combine the lemon juice, lemon zest, garlic, chicken broth, and rosemary. Pour this blend over the browned chicken in the skillet. Season it with salt and pepper to taste.

3. Move the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is thoroughly cooked. Serve warm.

10. Pesto Chicken Orzo Casserole

Casserole with Pesto Chicken and Orzo is an incredibly comforting and delicious dish that I can hardly keep from my clutches every time I make it. Casserole with Pesto Chicken and Orzo starts with tender pieces of chicken and an incredibly creamy pesto sauce.

I toss those key components in with halved cherry tomatoes and shredded mozzarella cheese before mixing the whole lot in with some orzo pasta, which is just slightly undercooked so that it doesn’t get mushy in the oven.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup orzo pasta
2 cups chicken broth
1 cup pesto sauce
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded#

Instructions

1. Set your oven to warm at 375 degrees Fahrenheit (190 degrees Celsius). Take a large skillet and place it over medium heat on your stovetop. Add your pieces of chicken—thighs, breasts, or a combination (if using pieces with skin, place them skin-side down in the skillet)—and cook, turning as needed, until the pieces are browned and eat-in-a-minute tender, about 10 minutes.

2. In a big oven-safe baking dish, combine the cooked chicken, uncooked orzo pasta, and chicken broth. Stir in the pesto sauce until everything is well coated.

3. Combine the cherry tomatoes and mozzarella cheese in the dish. Cover and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Serve warm. Ingredients: 1 pint cherry tomatoes; 8 ounces mozzarella, cut into 8 slices; 1/4 cup olive oil; 10 ounces crusty white bread, cut into 8 slices; 1/8 teaspoon freshly ground black pepper; 1/2 teaspoon salt. Directions: Preheat the oven to 400°F.

4. Take off the foil and continue baking for 10 more minutes, until the cheese has melted and is bubbling. Serve it hot.