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15 Chicken Casserole Recipes That Make Dinner Easy and Good

By: Author Andrew Gray

Posted on Last updated:

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These aren’t your average casseroles. This list is packed with weeknight-ready dishes that come together fast, feed everyone, and actually taste good. Some are creamy, some are spicy, some lean cheesy — but all of them bring comfort without the fuss. These casseroles use chicken in all the ways: rotisserie, shredded, baked, leftover, you name it.

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Whether you’re trying to stretch what you’ve got or just want something that goes in the oven and makes people happy, these 15 recipes check all the boxes. Let’s get right to the first one.

1. Creamy Chicken and Broccoli Rice Bake

This one’s a classic for a reason — it’s creamy, comforting, and comes together in one pan. Tender chicken gets mixed with broccoli, cooked rice, and a creamy, cheesy sauce that holds everything together. It’s the kind of meal you eat out of the baking dish before it even hits the table.

You can make it ahead, double it for leftovers, or tweak it based on what you’ve got in the fridge. No fancy ingredients here — just simple stuff done right.

Why This Recipe Works

  • Using cooked chicken and rice saves time
  • Broccoli adds color, texture, and nutrition
  • The creamy sauce ties everything together without being too heavy

Ingredient Swap Ideas

  • Use cauliflower rice for a lower-carb option
  • Swap in cheddar, mozzarella, or pepper jack
  • Add mushrooms, peas, or chopped spinach to bulk it up

Ingredients:

  • 2 cups cooked chicken (shredded or chopped)
  • 3 cups cooked white or brown rice
  • 2 cups chopped broccoli (fresh or frozen)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • Optional: crushed crackers or breadcrumbs for topping

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mix the cooked rice, chicken, broccoli, soup, sour cream, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  5. If using, add crushed crackers or breadcrumbs over the cheese for extra crunch.
  6. Bake uncovered for 25–30 minutes, or until hot and bubbly.
  7. Let cool slightly before serving.

2. Tex-Mex Chicken Enchilada Casserole

This casserole delivers all the bold, spicy flavors of enchiladas without the work of rolling tortillas. Layers of shredded chicken, black beans, corn, and cheese bake up with a spicy enchilada sauce, creating a rich, saucy dish that’s perfect for weeknight dinners or feeding a crowd.

It’s easy to customize too — add jalapeños for extra heat or swap out the beans if you prefer. The cheese melts perfectly, and the sauce keeps everything moist while packing that classic Mexican flavor punch.

Why This Recipe Works

  • Layers keep flavors distinct but meld together as it bakes
  • Enchilada sauce adds tang and spice throughout
  • Beans and corn bulk it up and add texture

Ingredient Swap Ideas

  • Use rotisserie chicken or leftover grilled chicken
  • Swap black beans for pinto or kidney beans
  • Use green enchilada sauce for a milder version

Ingredients:

  • 3 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (10 oz) red enchilada sauce
  • 8 small corn tortillas, torn into pieces
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup chopped green onions
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine chicken, beans, corn, green onions, cumin, chili powder, salt, and pepper.
  3. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  4. Layer half the torn tortillas over the sauce.
  5. Spread half the chicken mixture over tortillas, then sprinkle with half the cheese.
  6. Repeat layers ending with cheese on top.
  7. Pour remaining enchilada sauce evenly over the top.
  8. Cover with foil and bake 20 minutes, then remove foil and bake an additional 10 minutes until bubbly and golden.

3. Chicken, Spinach, and Artichoke Casserole

If you love spinach and artichoke dip, this casserole will be your new favorite dinner. Tender chicken breasts are combined with spinach, artichoke hearts, cream cheese, and mozzarella to create a creamy, cheesy dish that’s as comforting as it is flavorful.

It’s a little rich but balanced with the tang of the artichokes and freshness from the spinach. The creamy sauce soaks into the chicken, keeping it juicy and tender every bite.

Why This Recipe Works

  • Cream cheese and mozzarella create a creamy, cheesy base
  • Spinach and artichokes add freshness and texture
  • Baked chicken stays moist inside the sauce

Ingredient Swap Ideas

  • Use frozen chopped spinach, thawed and drained
  • Swap chicken breasts for thighs for more flavor
  • Add garlic or sun-dried tomatoes for extra punch

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 cup chopped artichoke hearts (canned or frozen, thawed)
  • 2 cups fresh spinach, chopped
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream or Greek yogurt
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
  2. Season chicken breasts with salt and pepper, and place in the dish.
  3. In a bowl, mix cream cheese, sour cream, mozzarella, Parmesan, spinach, artichokes, and garlic until combined.
  4. Spread the mixture evenly over the chicken breasts.
  5. Bake uncovered for 30–35 minutes or until chicken is cooked through and topping is bubbly and golden.

4. Southwest Chicken and Rice Casserole

This casserole has all the bold, smoky flavors of the Southwest with an easy, all-in-one dish. Chicken, rice, black beans, corn, and a blend of spices come together with cheese and salsa to make a dish that’s both comforting and spicy.

It’s great for meal prep or family dinners, filling without being heavy, and the salsa keeps it moist with a nice tang that cuts through the cheese.

Why This Recipe Works

  • Salsa adds moisture and brightness without extra calories
  • Black beans and corn add fiber and texture
  • Cheesy topping melts perfectly over the whole dish

Ingredient Swap Ideas

  • Use quinoa or cauliflower rice for a grain alternative
  • Add jalapeños or chipotle peppers for more heat
  • Swap cheddar for pepper jack or Monterey Jack cheese

Ingredients:

  • 3 cups cooked shredded chicken
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup salsa (mild or spicy)
  • 1 1/2 cups shredded cheddar cheese
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, combine chicken, rice, black beans, corn, salsa, cumin, paprika, salt, and pepper.
  3. Transfer mixture to the baking dish and top with shredded cheese.
  4. Cover with foil and bake for 20 minutes.
  5. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.

5. Creamy Mexican Chicken Pasta Bake

This one combines pasta, shredded chicken, and a creamy, spicy sauce for a casserole that feels indulgent but comes together fast. The sauce is a mix of cream cheese, salsa, and a little sour cream, which keeps the pasta tender and the chicken flavorful.

It’s perfect for those nights when you want something filling but don’t want to fuss. Plus, the leftovers are just as good reheated.

Why This Recipe Works

  • Cream cheese sauce keeps pasta creamy and thick
  • Salsa adds zest and a little heat
  • Pasta soaks up the flavors without drying out

Ingredient Swap Ideas

  • Use rotini, penne, or any short pasta you have
  • Swap cream cheese for Greek yogurt for lighter sauce
  • Add black beans or corn to bulk it up

Ingredients:

  • 3 cups cooked shredded chicken
  • 8 oz pasta (rotini or penne)
  • 1 cup salsa
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded Mexican blend cheese
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cook pasta according to package instructions until al dente, drain.
  3. In a large bowl, mix cream cheese, sour cream, salsa, cumin, salt, and pepper until smooth.
  4. Add pasta and chicken to the sauce and stir to combine.
  5. Transfer to the baking dish and top with shredded cheese.
  6. Bake uncovered for 20–25 minutes or until bubbly and golden on top.

6. Salsa Verde Chicken Casserole

Bright, tangy, and packed with flavor, this casserole uses shredded chicken simmered in salsa verde, layered with cheese and baked until bubbly. The tang of tomatillos gives it a fresh zing, while the cheese melts into a rich blanket over the top.

It’s a great way to switch up traditional red-sauce dishes and adds a nice pop of green to your dinner rotation. Serve with lime wedges and fresh cilantro to keep it vibrant.

Why This Recipe Works

  • Salsa verde adds acidity and brightness without heaviness
  • Chicken stays juicy and soaks up the sauce
  • Cheese melts perfectly to hold everything together

Ingredient Swap Ideas

  • Use rotisserie chicken for convenience
  • Swap salsa verde for salsa roja for more heat
  • Add black beans or corn to bulk it up

Ingredients:

  • 3 cups shredded cooked chicken
  • 2 cups salsa verde
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro
  • 1/2 cup diced onions
  • 1 can (4 oz) diced green chiles
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mix chicken, salsa verde, onions, green chiles, salt, and pepper.
  3. Transfer mixture to the baking dish and top with shredded cheese.
  4. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  5. Garnish with fresh cilantro before serving.

7. Mexican Chicken and Sweet Potato Casserole

Sweet potatoes add natural sweetness and heartiness to this casserole, balanced by seasoned shredded chicken and melty cheese. The combination is warming and filling, with a slight kick from chili powder and cumin.

It’s a great way to add veggies without feeling like you’re eating healthy — the cheese and spices keep it indulgent but balanced. Perfect for cold nights or meal prep.

Why This Recipe Works

  • Sweet potatoes keep the casserole moist and nutritious
  • Spices create warmth and depth
  • Chicken and cheese provide protein and richness

Ingredient Swap Ideas

  • Use butternut squash instead of sweet potato
  • Add black beans or corn for more texture
  • Swap cheddar for pepper jack for extra heat

Ingredients:

  • 3 cups shredded cooked chicken
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with oil, salt, and pepper. Roast for 20-25 minutes until tender.
  2. Reduce oven temperature to 375°F (190°C).
  3. In a large bowl, mix chicken, roasted sweet potatoes, onions, chili powder, cumin, salt, and pepper.
  4. Transfer to a greased 9×13-inch baking dish and sprinkle cheese on top.
  5. Bake uncovered for 20 minutes until cheese is melted and bubbly.

8. Cheesy Chicken and Black Bean Casserole

This casserole layers shredded chicken with black beans, diced tomatoes, and plenty of cheese for a simple yet flavorful dinner. The beans add creaminess and bulk, while the tomatoes bring a bit of acidity to cut through the richness.

It’s a filling, protein-packed dish that’s easy to customize with your favorite toppings like avocado, sour cream, or fresh jalapeños.

Why This Recipe Works

  • Black beans add texture and protein
  • Tomatoes balance richness with acidity
  • Cheese melts perfectly, binding the casserole

Ingredient Swap Ideas

  • Use pinto beans or kidney beans
  • Add corn or diced bell peppers
  • Swap shredded cheese for a Mexican blend

Ingredients:

  • 3 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 cups shredded cheddar or Mexican cheese blend
  • 1/2 cup diced onions
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a bowl, mix chicken, beans, tomatoes, onions, cumin, salt, and pepper.
  3. Transfer mixture to the baking dish and top with cheese.
  4. Bake uncovered for 20–25 minutes until cheese is bubbly and golden.

9. Chicken Fajita Casserole

This casserole brings the flavors of fajitas into a simple, cheesy bake. Sautéed bell peppers and onions mix with seasoned chicken, then bake with cheese and a splash of salsa for a spicy, comforting dinner.

It’s a quick weeknight meal that feels special enough for guests. Serve with tortillas or rice for a full fiesta on your plate.

Why This Recipe Works

  • Sautéed veggies add sweetness and crunch
  • Chicken soaks up fajita seasoning well
  • Cheese melts into a creamy, flavorful topping

Ingredient Swap Ideas

  • Use steak or shrimp instead of chicken
  • Add jalapeños or chipotle for extra heat
  • Serve with guacamole or sour cream

Ingredients:

  • 3 cups cooked, sliced chicken breast
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1 cup shredded cheddar cheese
  • 1 cup salsa
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, sauté bell peppers and onion over medium heat until tender.
  3. Stir in chicken, chili powder, cumin, salt, and pepper; cook 2 minutes to combine flavors.
  4. Transfer mixture to a greased baking dish; spread salsa over the top.
  5. Sprinkle with shredded cheese.
  6. Bake uncovered for 15–20 minutes until cheese is melted and bubbly.

10. Creamy Southwest Chicken and Rice Casserole

Creamy, spicy, and loaded with chicken, rice, corn, and black beans, this casserole has layers of flavor and texture that make every bite satisfying. The creamy sauce keeps everything tender and adds a subtle tang from sour cream.

It’s a hearty dish that comes together quickly and makes excellent leftovers. Garnish with cilantro and avocado for extra freshness.

Why This Recipe Works

  • Creamy sauce binds ingredients and adds richness
  • Corn and beans add texture and fiber
  • Seasoned chicken and rice fill you up

Ingredient Swap Ideas

  • Use brown rice or quinoa instead of white rice
  • Add diced green chiles for more heat
  • Swap sour cream for Greek yogurt for tanginess

Ingredients:

  • 3 cups cooked shredded chicken
  • 2 cups cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 cup salsa
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, mix chicken, rice, beans, corn, sour cream, salsa, cumin, salt, and pepper.
  3. Transfer mixture to the baking dish and top with shredded cheese.
  4. Bake uncovered for 20–25 minutes until hot and bubbly.

11. Southwest Chicken and Cheese Bake

This casserole combines shredded chicken with black beans, corn, and plenty of melty cheese, all seasoned with cumin and chili powder for that signature Southwest flavor. It’s creamy, cheesy, and packed with texture from the beans and corn, making it a crowd-pleaser any night of the week.

The sauce keeps everything moist without weighing it down, and the baked cheese on top adds a golden finish you can’t resist. It’s great served with tortilla chips or wrapped in warm tortillas.

Why This Recipe Works

  • Beans and corn add fiber and bulk
  • Spices create a warm, smoky flavor profile
  • Cheese melts perfectly to bind the casserole

Ingredient Swap Ideas

  • Use kidney or pinto beans instead of black beans
  • Swap chicken for turkey or even shredded pork
  • Add diced green chilies or jalapeños for more heat

Ingredients:

  • 3 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup salsa verde or red salsa
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine chicken, beans, corn, salsa, cumin, chili powder, salt, and pepper.
  3. Spread the mixture evenly in the baking dish.
  4. Sprinkle the shredded cheese evenly over the top.
  5. Bake uncovered for 20–25 minutes until cheese is melted and bubbly.

12. Creamy Chicken and Mushroom Casserole

Tender chicken thighs or breasts combine with sautéed mushrooms in a rich, creamy sauce made with sour cream and a touch of cheese. The mushrooms add earthiness while the sauce keeps the chicken juicy and the casserole comforting.

It’s a little different from the typical Mexican casserole, but the subtle spices and cheesy topping bring just enough Mexican flair. This one’s great with a side of rice or warm tortillas.

Why This Recipe Works

  • Mushrooms add texture and umami
  • Creamy sauce keeps chicken moist and tender
  • Cheese topping adds golden flavor

Ingredient Swap Ideas

  • Use cremini or button mushrooms
  • Swap sour cream for Greek yogurt or cream cheese
  • Add a pinch of smoked paprika or chipotle powder

Ingredients:

  • 4 boneless skinless chicken thighs or breasts
  • 8 oz sliced mushrooms
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent.
  3. Add mushrooms and cook until soft and browned.
  4. In a baking dish, place chicken pieces, then pour mushroom mixture over the top.
  5. Spread sour cream over chicken and sprinkle with cheese.
  6. Bake for 30–35 minutes until chicken is cooked through and cheese is golden.

13. Chicken and Chorizo Mexican Casserole

This casserole has a smoky, spicy kick from chorizo paired with shredded chicken, black beans, and plenty of cheese. It’s hearty, flavorful, and packs a punch without being overwhelming.

Chorizo adds fat and spice that keeps the dish rich, while the chicken balances it out. Bake until bubbly, and serve with fresh cilantro and lime wedges for brightness.

Why This Recipe Works

  • Chorizo adds smoky, spicy flavor and fat
  • Beans add texture and protein
  • Cheese melts into a rich, satisfying topping

Ingredient Swap Ideas

  • Use spicy Italian sausage if you can’t find chorizo
  • Add diced jalapeños for more heat
  • Swap black beans for pinto or kidney beans

Ingredients:

  • 2 cups shredded cooked chicken
  • 8 oz chorizo, cooked and crumbled
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded Mexican cheese blend
  • 1 cup salsa roja
  • 1/2 cup diced onions
  • 1 tsp cumin
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine chicken, cooked chorizo, beans, onions, salsa, cumin, salt, and pepper.
  3. Transfer to a greased baking dish.
  4. Top with shredded cheese.
  5. Bake uncovered for 20–25 minutes until cheese is bubbly and golden.

14. Creamy Poblano Chicken Casserole

This casserole blends smoky poblano peppers with tender chicken and a creamy sauce made from cream cheese and sour cream. The peppers bring mild heat and flavor without overpowering, and the cheese creates a luscious texture.

Perfect for a cozy night in, it’s satisfying and keeps well as leftovers. Top with fresh cilantro or a squeeze of lime to brighten each bite.

Why This Recipe Works

  • Poblano peppers add smoky, mild heat
  • Cream cheese keeps the sauce rich and creamy
  • Chicken stays tender inside the sauce

Ingredient Swap Ideas

  • Use canned diced green chiles for convenience
  • Swap cream cheese for Greek yogurt for lighter option
  • Add corn or black beans to increase heartiness

Ingredients:

  • 3 cups shredded cooked chicken
  • 2 poblano peppers, roasted, peeled, and diced
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onions
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix cream cheese, sour cream, onions, and garlic until smooth.
  3. Stir in shredded chicken and diced poblano peppers.
  4. Transfer mixture to a greased baking dish and top with shredded cheese.
  5. Bake for 20–25 minutes until cheese is melted and bubbly.

15. Chicken Fajita Stuffed Pepper Casserole

This casserole takes all the fajita flavors and stuffs them into bell peppers, baked with chicken, onions, and cheese. The peppers soften but still hold their shape, and the filling is spicy, cheesy, and packed with texture.

It’s a great low-carb option or a way to sneak in extra veggies while keeping that classic fajita flavor. Serve with avocado or sour cream for a cool contrast.

Why This Recipe Works

  • Bell peppers hold filling and add sweetness
  • Fajita-seasoned chicken brings bold flavor
  • Cheese melts and binds the filling perfectly

Ingredient Swap Ideas

  • Use poblano or Anaheim peppers for more heat
  • Swap chicken for steak or shrimp
  • Add black beans or corn for extra bulk

Ingredients:

  • 4 large bell peppers, halved and seeded
  • 3 cups cooked, sliced chicken breast
  • 1 large onion, sliced
  • 1 tbsp fajita seasoning
  • 1 1/2 cups shredded cheddar or Mexican cheese blend
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté onions until soft, add chicken and fajita seasoning; cook until heated through.
  3. Arrange bell pepper halves in a baking dish.
  4. Fill each pepper with chicken mixture and top with cheese.