When it comes to weeknight dinners, we're all about saving time. We love a casserole for a weeknight meal — particularly when there's extra for either a second meal or lunches. And these chicken casserole recipes are easy to make, affordable, and super tasty. So instead of take-out tonight, why not whip up a chicken-based hot dish that your whole family will love.
Chicken, Mushroom, and Broccoli Casserole
Since it serves 8 to 12, this chicken casserole recipe is perfect for our time-saving philosophy of cooking once and eating twice. Make it tonight, serve it again tomorrow. We promise it's so good, nobody will mind that you're serving leftovers.
Ingredients
- 4 cups cubed (cooked) chicken breast
- 1 (10-ounce) can cream of chicken soup
- 1 (10-ounce) can cream of mushroom soup
- 1 (24-ounce) bag frozen broccoli, thawed
- 1 (8-ounce) can sliced mushrooms
- 1 cup shredded mozzarella cheese
- 2 large eggs, beaten
- 1 small yellow onion, chopped
- 1 tablespoon butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 24 crushed butter crackers
Instructions
- Preheat oven to 375°F.
- Combine all ingredients (except the crackers) in a large bowl.
- Spray a 9 x 13-inch baking dish with cooking spray.
- Place the chicken mixture in the baking dish.
- Bake mixture, uncovered, for 30 minutes.
- Remove from the oven, and sprinkle cracker crumbles on the casserole.
- Bake an additional 10 minutes, or until the crackers turn golden brown.
Want to save time making any of these casseroles? Rotisserie chicken is your friend. Remove the meat from the skin and bones, chop it up, and use it in your casseroles. You can save the carcass in the freezer for making broth.
Chicken Pesto Penne Bake
Pasta is always a favorite, and when you use cooked rotisserie chicken and pre-packaged pesto, this will come together in a snap. It serves 8 to 12.
Ingredients
- 1 pound penne pasta, cooked according to package instructions and drained
- 2 tablespoons olive oil, divided
- 5 cups cooked cubed chicken
- 3 cups Italian blend shredded cheese
- 1 (8-ounce) can mushrooms
- 1 small diced onion
- 1 cup pesto sauce
- 3½ cups milk
- 3 tablespoons butter, melted
- 3 tablespoons flour
- 3 cloves garlic, chopped
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
Directions
- Preheat oven to 350°F.
- Toss the drained pasta with 1 tablespoon of olive oil. Combine it with all other ingredients (except shredded Parmesan cheese) in large bowl and stir to mix
- Spray a 9 x 13-inch glass baking dish with cooking spray.
- Place the pasta mixture in the prepared dish.
- Sprinkle Parmesan cheese on top.
- Bake in the oven for 30 minutes or until cheese is golden brown.
Chicken Pasta Casserole Recipe
No need to overcomplicate things. Try our savory chicken pasta casserole recipe that contains six simple ingredients. It makes six to eight servings.
Ingredients
- 16 ounces penne pasta, cooked according to package instructions and drained
- 2 (10-ounce) cans cream of chicken soup
- 2½ cups of milk
- 3 cups of cooked, cubed chicken
- 1 (16-ounce) package frozen broccoli
- 1 (8-ounce) bag frozen cooked carrots
- Shredded Parmesan cheese, as desired
Directions
- Preheat oven to 350°F.
- In a bowl, combine all ingredients (except for cheese) until well-mixed.
- Pour into a greased 9x13-inch baking dish.
- Sprinkle with parmesan and bake, uncovered, for 45 minutes, until bubbly.
Chicken Enchilada Casserole Recipe
If you're ready for some Tex-Mex, this simple chicken casserole recipe will satisfy that craving. It makes six to eight servings.
Ingredients
- 1 can Rotel tomatoes & green chiles, drained
- 1 (10-ounce) can cream of mushroom soup
- 1 can cream of chicken soup
- 1 medium bag tortilla chips
- 1 rotisseire chicken, skin and bones removed and shredded
- 1 (1-pound) box Velveeta cheese
- ½ onion, chopped
- 1 (14-ounce) can sliced black olives
Directions
- Preheat oven to 350°F.
- In a medium-sized bowl, mix soups and Rotel together until well combined.
- Place ingredients in layers in a large baking dish, starting with chips, then chicken, then chopped onions, then soup mixture.
- Sprinkle black olives over the top of the casserole.
- Slice cheese into pieces and place on top of the soup mixture.
- Continue layering until ending with cheese.
- Bake, uncovered, until hot and bubbly, about 45 minutes.
Chicken Rice Casserole Recipe
Chicken and rice is a classic combo, and it's super easy to make into a casserole using condensed soup. This recipe makes 4 servings.
Ingredients
- 1 (10-ounce) can condensed cream of mushroom soup
- 1 cup water (for creamier rice, use 1⅓ cups of water instead)
- ¾ cup uncooked regular long-grain white rice
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves or thighs (about 1 pound)
Directions
- Preheat the oven to 375°F.
- Place condensed soup in a 2-quart baking dish.
- Stir in rice, water, paprika, and black pepper until thoroughly mixed.
- Place chicken pieces on top of the mixture.
- Season with additional paprika and black pepper.
- Cover the baking dish with aluminum foil.
- Bake for approximately 45 minutes or until the chicken is cooked through and the rice is tender.
Choose Chicken Casserole Tonight
All these casseroles are super easy to make. And while they may take some time in the oven, you'll have all of them on the table in an hour or less. They're the perfect way to feed your family on busy weeknights.
