Ever find yourself staring at chicken breasts, wondering how to turn them into something spectacular? You’re in luck! We’ve gathered 26 mouthwatering casserole recipes that bake to perfection in your oven, offering everything from quick weeknight dinners to cozy comfort food. Get ready to discover your new family favorite—let’s dive in!
Creamy Garlic Parmesan Chicken Breast Casserole
Very few dishes hit that perfect balance of comfort and elegance like this one does. You get creamy, garlicky goodness with tender chicken and a cheesy finish that’ll have everyone asking for seconds.
Ingredients
– 4 boneless, skinless chicken breasts (about 2 lbs total)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 cloves garlic, minced (use more if you love garlic)
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 cup grated Parmesan cheese (freshly grated melts best)
– 1 tsp Italian seasoning
– 2 cups cooked pasta (like penne or rotini)
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels to help them brown better.
3. Season both sides of the chicken with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add the chicken breasts and cook for 5-6 minutes per side until golden brown.
6. Remove the chicken from the skillet and set aside on a plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet.
8. Cook the garlic for 1 minute until fragrant, being careful not to burn it.
9. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
10. Stir in the Parmesan cheese and Italian seasoning until the sauce is smooth.
11. Add the cooked pasta to the skillet and toss to coat in the sauce.
12. Nestle the seared chicken breasts into the pasta mixture.
13. Sprinkle the shredded mozzarella cheese evenly over the top.
14. Transfer the skillet to the preheated oven and bake for 20 minutes until the cheese is bubbly and golden.
15. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
You’ll love how the creamy garlic sauce soaks into every bite of pasta, while the Parmesan adds a salty, nutty depth. Try serving it with a simple green salad to cut through the richness, or scoop it straight from the skillet for the ultimate cozy meal.
Cheesy Broccoli and Rice Chicken Casserole
Now that fall is here, you’re probably craving something cozy and comforting. This cheesy broccoli and rice chicken casserole hits all the right notes for a satisfying weeknight dinner. It’s easy to make and always a crowd-pleaser.
Ingredients
– 2 cups cooked chicken, shredded (rotisserie chicken works great)
– 1 cup white rice, uncooked (long-grain holds up best)
– 2 cups broccoli florets, chopped into bite-sized pieces (fresh or frozen both work)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup milk (whole milk for creaminess, but any works)
– 1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
– 1/2 cup sour cream (for extra richness)
– 1/4 cup grated Parmesan cheese (adds a nice salty kick)
– 1 tsp garlic powder (or minced fresh garlic)
– 1/2 tsp black pepper (adjust to your preference)
– 1/2 tsp salt (taste before adding more)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray.
2. In a large mixing bowl, combine the shredded chicken, uncooked rice, and chopped broccoli florets.
3. Add the cream of chicken soup, milk, sour cream, garlic powder, black pepper, and salt to the bowl.
4. Stir everything together until well mixed and evenly coated.
5. Pour the mixture into the prepared baking dish and spread it out into an even layer.
6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. Add the grated Parmesan cheese on top of the cheddar for an extra cheesy crust.
8. Cover the baking dish tightly with aluminum foil to trap steam and help the rice cook.
9. Bake in the preheated oven for 30 minutes.
10. Remove the foil and continue baking for another 15-20 minutes, until the cheese is golden and bubbly and the rice is tender.
11. Let the casserole rest for 5-10 minutes before serving to allow it to set slightly.
Keep in mind that the rice will absorb liquid as it bakes, giving the casserole a creamy yet firm texture. The combination of cheeses and broccoli creates a savory, comforting flavor that’s perfect with a side salad or crusty bread for dipping into the cheesy sauce.
Buffalo Ranch Chicken Bake
This buffalo ranch chicken bake is the ultimate comfort food for when you want something hearty with minimal effort. You’ll love how the tangy buffalo sauce and creamy ranch come together in one delicious dish.
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 1 cup buffalo sauce (like Frank’s RedHot)
– 1 packet (1 oz) ranch seasoning mix (or homemade blend)
– 8 oz cream cheese, softened (makes mixing easier)
– 1 cup shredded cheddar cheese
– 1/2 cup crumbled blue cheese (optional for extra tang)
– 2 tbsp unsalted butter, melted (or olive oil)
– Fresh parsley or green onions for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray or butter.
2. In a large bowl, combine the softened cream cheese, buffalo sauce, and ranch seasoning mix until smooth—tip: microwave the cream cheese for 15 seconds if it’s not soft enough.
3. Add the cubed chicken to the bowl and toss until each piece is evenly coated with the sauce mixture.
4. Transfer the chicken and sauce to the prepared baking dish, spreading it into an even layer.
5. Drizzle the melted butter over the top of the chicken to help it brown and add richness.
6. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove the dish from the oven and sprinkle the shredded cheddar cheese and crumbled blue cheese evenly over the top.
8. Return the dish to the oven and bake for an additional 5–7 minutes, just until the cheese is melted and bubbly—tip: watch closely to avoid burning the cheese.
9. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.
10. Garnish with fresh parsley or green onions if desired, and serve hot.
For a fun twist, scoop this bake over a bed of crisp lettuce for a buffalo chicken salad or stuff it into warm tortillas for easy wraps. The chicken stays juicy and tender, with a perfect balance of spicy buffalo kick and cool ranch creaminess that everyone will adore.
Spinach Artichoke Chicken Casserole
Even the busiest weeknights deserve a comforting, crowd-pleasing dinner. This spinach artichoke chicken casserole brings together creamy, cheesy goodness with tender chicken and veggies—all baked to golden perfection. You’ll love how easy it is to throw together!
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup chicken broth
– 2 cloves garlic, minced
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/4 tsp salt
– Cooking spray for greasing
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. In a large bowl, combine the mayonnaise, sour cream, chicken broth, minced garlic, onion powder, black pepper, and salt.
3. Add the cubed chicken, thawed spinach, chopped artichoke hearts, mozzarella, and Parmesan to the bowl.
4. Gently mix everything until evenly coated—be careful not to overmix to keep the chicken tender.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
6. Bake uncovered for 30–35 minutes, or until the top is bubbly and lightly golden brown.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and make slicing easier.
This casserole comes out creamy with a slightly crispy top, packed with savory garlic and Parmesan flavors. Try serving it over rice or with a side of crusty bread to soak up every bit of the delicious sauce!
Mushroom and Swiss Chicken Bake
Let’s be real—sometimes you just need a cozy, no-fuss dinner that feels fancy without the effort. This mushroom and Swiss chicken bake is exactly that kind of comfort food, with juicy chicken, savory mushrooms, and melty cheese coming together in one pan. You’ll love how simple it is to whip up on a busy weeknight.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or thighs for more flavor)
– 2 cups sliced cremini mushrooms (or white mushrooms, wiped clean)
– 1 cup shredded Swiss cheese (Gruyère works too for a nuttier taste)
– 1/2 cup chicken broth (low-sodium recommended)
– 1/4 cup heavy cream (or half-and-half for lighter option)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp dried thyme (fresh thyme sprigs if you have them)
– Salt and black pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil or non-stick spray.
2. Pat the chicken breasts dry with paper towels to help them brown better, then season both sides evenly with salt, black pepper, garlic powder, and dried thyme.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet and sear for 3-4 minutes per side, until golden brown but not fully cooked through—they’ll finish in the oven.
5. Transfer the seared chicken to the prepared baking dish and arrange them in a single layer.
6. In the same skillet, add the sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7. Pour in 1/2 cup chicken broth and 1/4 cup heavy cream, scraping up any browned bits from the bottom of the skillet for extra flavor.
8. Let the sauce simmer for 2-3 minutes until it slightly thickens, then remove from heat.
9. Pour the mushroom and sauce mixture evenly over the chicken in the baking dish.
10. Sprinkle 1 cup shredded Swiss cheese generously over the top, covering the chicken and mushrooms.
11. Bake uncovered in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and lightly browned.
12. Let the bake rest for 5 minutes before serving to allow the juices to redistribute.
Every bite delivers tender chicken soaked in a rich, creamy sauce with earthy mushrooms and that gooey Swiss cheese pull. Try serving it over egg noodles or with a side of steamed green beans to round out the meal—it’s a crowd-pleaser that’ll have everyone asking for seconds.
Chicken Alfredo Pasta Casserole
You know those nights when you want something comforting but don’t want to spend hours in the kitchen? This chicken Alfredo pasta casserole is your answer—creamy, cheesy, and totally fuss-free.
Ingredients
– 12 oz fettuccine pasta (or any long pasta you have on hand)
– 2 cups cooked shredded chicken (rotisserie chicken works great for convenience)
– 2 cups heavy cream (for richness, but half-and-half can sub for a lighter version)
– 1 cup grated Parmesan cheese (freshly grated melts better than pre-shredded)
– 4 tbsp unsalted butter (or salted, just adjust added salt)
– 2 cloves garlic, minced (use more if you love garlic flavor)
– 1 tsp salt (adjust based on your preference)
– 1/2 tsp black pepper (freshly ground adds better flavor)
– 1 cup shredded mozzarella cheese (for that gooey top layer)
– 1/4 cup chopped fresh parsley (optional, for garnish and freshness)
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Bring a large pot of salted water to a boil over high heat—this helps season the pasta from the inside.
3. Add the fettuccine pasta to the boiling water and cook for 8-10 minutes, until al dente (it should still have a slight bite, as it will cook more in the oven).
4. Drain the pasta thoroughly in a colander and set it aside; avoid rinsing to help the sauce cling better.
5. In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
6. Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned, to avoid bitterness.
7. Pour in the heavy cream, stirring constantly with a whisk to combine it with the butter and garlic.
8. Bring the cream mixture to a gentle simmer over medium heat, then reduce the heat to low to prevent curdling.
9. Gradually whisk in the grated Parmesan cheese until it’s fully melted and the sauce is smooth, about 2-3 minutes.
10. Stir in the salt and black pepper, tasting and adjusting if needed for balanced seasoning.
11. Add the cooked shredded chicken and drained pasta to the skillet, tossing everything together until well coated with the sauce.
12. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly for uniform baking.
13. Sprinkle the shredded mozzarella cheese evenly over the top for a golden, cheesy crust.
14. Bake in the preheated oven at 375°F for 20-25 minutes, until the cheese is bubbly and lightly browned on top.
15. Remove from the oven and let it rest for 5 minutes to set, making it easier to serve.
16. Garnish with chopped fresh parsley before serving, if using, for a pop of color and freshness.
The casserole comes out with a creamy interior and a crispy, cheesy top that’s utterly satisfying. Serve it straight from the dish with a side salad for a complete meal, or try topping it with extra Parmesan for an even richer flavor.
Mexican Taco Chicken Casserole
Hey there! If you’re craving tacos but want something easier to whip up, this casserole has your back. It’s packed with all the flavors you love, without the fuss of assembling each taco individually.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces (thaw if frozen)
– 1 tbsp olive oil (or any neutral oil)
– 1 packet (1 oz) taco seasoning
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn kernels, drained
– 1 cup salsa (mild or medium, your choice)
– 2 cups shredded cheddar cheese
– 1 cup tortilla chips, lightly crushed (for topping)
– Fresh cilantro, chopped (optional garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
3. Add the diced chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Sprinkle the taco seasoning over the chicken and stir to coat evenly, cooking for 1 more minute to bloom the spices.
5. Transfer the seasoned chicken to the prepared baking dish and spread it into an even layer.
6. Layer the drained black beans and corn evenly over the chicken in the dish.
7. Pour the salsa over the top and use a spoon to spread it gently, covering the layers beneath.
8. Sprinkle the shredded cheddar cheese evenly over the salsa layer.
9. Top with the crushed tortilla chips, pressing them lightly into the cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is fully melted and bubbly and the edges are lightly golden.
11. Remove from the oven and let it rest for 5 minutes before serving to allow it to set slightly.
12. Garnish with fresh cilantro if desired before serving.
What a crowd-pleaser! The casserole comes out with a gooey, cheesy top and a hearty, flavorful base that’s perfect for scooping with extra chips. Try serving it with a dollop of sour cream or a side of avocado slices for a fresh twist.
Honey Mustard Chicken and Potato Bake
Ugh, you know those nights when you just want something comforting and easy? This honey mustard chicken and potato bake is your answer—it’s a one-pan wonder that’s both hearty and hassle-free.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
– 1.5 lbs Yukon gold potatoes, cut into 1-inch cubes (they hold their shape well when baked)
– 1/3 cup honey (use local for a richer flavor, or maple syrup as a substitute)
– 1/4 cup Dijon mustard (whole grain works too for extra texture)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp garlic powder (fresh minced garlic is fine, about 2 cloves)
– 1 tsp smoked paprika (adds a nice depth, but regular paprika works)
– 1/2 tsp salt (adjust to your taste preferences)
– 1/4 tsp black pepper (freshly ground is best for flavor)
– Fresh parsley for garnish (optional, but adds a pop of color)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for even cooking.
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper until fully combined. Tip: Taste the mixture and adjust sweetness or tanginess with more honey or mustard if needed.
3. Place the cubed potatoes in a large mixing bowl and pour half of the honey mustard sauce over them, tossing to coat evenly. This helps the potatoes crisp up nicely.
4. Arrange the coated potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased.
5. Add the chicken thighs to the same mixing bowl and pour the remaining sauce over them, ensuring each piece is thoroughly coated for maximum flavor.
6. Nestle the coated chicken thighs among the potatoes on the baking sheet, spacing them out to allow for proper air circulation. Tip: For extra crispiness, avoid overcrowding the pan.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
8. Remove from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute. Tip: Check for doneness by cutting into the thickest part of the chicken—no pink should remain.
9. Garnish with fresh parsley if desired. Great served straight from the oven, this dish boasts tender, juicy chicken with a sweet and tangy glaze, paired with crispy-edged potatoes that soak up all the saucy goodness—perfect for a weeknight dinner or even meal prepping ahead.
Bacon Ranch Chicken and Broccoli Bake
You know those nights when you want something comforting but don’t want to spend hours in the kitchen? This bacon ranch chicken and broccoli bake is your answer—it’s hearty, flavorful, and comes together with minimal fuss.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 4 cups broccoli florets (fresh or frozen, no need to thaw)
– 6 slices bacon, chopped (use kitchen shears for easy cutting)
– 1 cup shredded cheddar cheese (pre-shredded works fine)
– 1/2 cup ranch dressing (store-bought or homemade)
– 1/4 cup mayonnaise (adds creaminess)
– 1/4 cup grated Parmesan cheese (for extra flavor)
– 1 tsp garlic powder (or minced fresh garlic)
– 1/2 tsp black pepper (adjust to preference)
– 1/2 tsp salt (or to taste)
– Cooking spray or 1 tbsp olive oil (for greasing)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. In a large skillet over medium-high heat, cook the chopped bacon for 8-10 minutes until crispy, stirring occasionally to prevent burning.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.
4. Add the cubed chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until no longer pink on the outside.
5. In a medium bowl, whisk together the ranch dressing, mayonnaise, grated Parmesan, garlic powder, black pepper, and salt until smooth.
6. Tip: For a richer sauce, let the mixture sit for 5 minutes to allow the flavors to meld.
7. Spread the broccoli florets evenly in the prepared baking dish.
8. Top the broccoli with the partially cooked chicken and crispy bacon.
9. Pour the ranch mixture over everything, using a spatula to spread it evenly and coat all ingredients.
10. Sprinkle the shredded cheddar cheese on top in an even layer.
11. Bake uncovered for 25-30 minutes, or until the cheese is golden and bubbly and the broccoli is tender when pierced with a fork.
12. Tip: If the cheese browns too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
13. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken slightly.
14. Tip: For extra crispiness, broil on high for 1-2 minutes at the end, watching closely to avoid burning.
Zesty and creamy, this bake delivers a satisfying crunch from the bacon and tender broccoli alongside the juicy chicken. Serve it over rice or with a side of crusty bread to soak up the flavorful sauce—it’s a crowd-pleaser that’s perfect for weeknight dinners or potlucks.
Pesto Chicken and Tomato Casserole
Unexpectedly easy and packed with flavor, this pesto chicken and tomato casserole is your new go-to weeknight dinner. You’ll love how the juicy tomatoes and savory pesto come together with tender chicken for a meal that feels fancy but is totally fuss-free.
Ingredients
– 2 cups shredded cooked chicken (rotisserie chicken works great for a shortcut)
– 1 ½ cups cherry tomatoes, halved (they burst beautifully when baked)
– ½ cup basil pesto (store-bought or homemade, your choice)
– 1 cup shredded mozzarella cheese (for that perfect melt)
– ¼ cup grated Parmesan cheese (adds a nice salty kick)
– 1 tbsp olive oil (or any neutral oil you have on hand)
– Salt and black pepper, to taste (adjust according to your preference)
Instructions
1. Preheat your oven to 375°F to ensure it’s hot and ready when you need it.
2. In a large mixing bowl, combine the shredded chicken, halved cherry tomatoes, basil pesto, olive oil, salt, and black pepper, tossing gently to coat everything evenly.
3. Transfer the mixture to a 9×13 inch baking dish, spreading it out into an even layer for consistent cooking.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top, covering the entire surface for a golden, cheesy crust.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is fully melted and bubbly with light brown spots.
6. Remove from the oven and let it rest for 5 minutes before serving; this allows the flavors to settle and makes slicing easier.
Tip: For extra crispiness, broil for the last 2-3 minutes, but watch closely to avoid burning. Tip: If using fresh tomatoes, pat them dry to prevent excess moisture. Tip: Double the cheese if you’re a fan of gooey, indulgent toppings.
The finished casserole has a creamy, rich texture from the pesto and melted cheese, complemented by the bright acidity of the tomatoes. Serve it over a bed of pasta or with crusty bread to soak up all the delicious juices, and maybe even top with fresh basil for a pop of color and freshness.
Lemon Herb Chicken and Asparagus Casserole
Looking for a comforting one-pan meal that comes together easily? You’ll love this lemon herb chicken and asparagus casserole—it’s perfect for busy weeknights yet feels special enough for company. Let’s get cooking!
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
– 2 tbsp olive oil (or any neutral oil)
– 1/4 cup fresh lemon juice
– 2 tsp lemon zest
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp dried thyme
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
3. Add the cubed chicken to the bowl and toss until evenly coated with the marinade.
4. Let the chicken marinate for 10 minutes at room temperature.
5. Arrange the marinated chicken in a single layer in a 9×13-inch baking dish.
6. Scatter the asparagus pieces evenly around the chicken in the dish.
7. Pour the chicken broth over the chicken and asparagus.
8. Sprinkle the grated Parmesan cheese evenly over the top.
9. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
10. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.
Deliciously tender chicken with bright lemon flavor pairs perfectly with the crisp-tender asparagus. Serve it over rice or with crusty bread to soak up the savory pan juices—it’s a complete meal everyone will ask for again!
Mediterranean Chicken with Sun-Dried Tomatoes
Mmm, you know those nights when you want something fancy but easy? This Mediterranean chicken with sun-dried tomatoes is your answer—it’s packed with flavor and comes together in no time.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (sliced into 1-inch strips for even cooking)
– 3 tbsp olive oil (or any neutral oil)
– 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp of the oil for cooking)
– 4 cloves garlic, minced (adjust to taste)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional for heat)
– 1/2 cup chicken broth (low-sodium preferred)
– 1/4 cup fresh basil, chopped (or 1 tbsp dried)
– Salt and black pepper to taste
Instructions
1. Pat the chicken strips dry with paper towels to ensure a good sear.
2. Season the chicken evenly with salt, black pepper, and dried oregano.
3. Heat 2 tbsp of reserved sun-dried tomato oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken strips to the skillet in a single layer, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
5. Remove the chicken from the skillet and set aside on a plate.
6. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 1 minute until fragrant.
7. Stir in the chopped sun-dried tomatoes and red pepper flakes, cooking for 2 minutes to soften.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
9. Return the chicken to the skillet, simmering for 3-4 minutes until the sauce thickens slightly.
10. Remove from heat and stir in the fresh basil just before serving.
The chicken turns out tender and juicy, with a savory-sweet sauce from the sun-dried tomatoes that’s perfect over pasta or with a side of crusty bread to soak it all up.
Barbecue Chicken and Cornbread Casserole
You know those cozy fall evenings when you want something hearty but don’t want to fuss? This barbecue chicken and cornbread casserole hits all the right notes—it’s comforting, easy to make, and packed with flavor.
Ingredients
– 2 cups shredded cooked chicken (rotisserie works great for convenience)
– 1 cup barbecue sauce (your favorite brand, or homemade)
– 1 cup corn kernels (fresh, canned, or frozen—thaw if frozen)
– 1 cup cornbread mix (like Jiffy or a similar brand)
– 1/2 cup milk (whole or 2% for richness)
– 1 large egg (room temperature blends better)
– 1/4 cup shredded cheddar cheese (for topping, optional but tasty)
– 1 tbsp olive oil (or any neutral oil for greasing)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish with olive oil to prevent sticking.
2. In a medium bowl, combine the shredded chicken, barbecue sauce, and corn kernels, stirring until evenly coated for a flavorful base.
3. Spread the chicken mixture evenly into the prepared baking dish, pressing it down gently to create a uniform layer.
4. In another bowl, whisk together the cornbread mix, milk, and egg until just combined; avoid overmixing to keep the cornbread tender.
5. Pour the cornbread batter over the chicken layer in the baking dish, using a spatula to spread it evenly and cover the filling completely.
6. Sprinkle the shredded cheddar cheese on top if using, which adds a nice golden crust and extra flavor.
7. Bake in the preheated oven for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5–10 minutes before serving to allow it to set and make slicing easier.
Perfect for a weeknight dinner, this casserole has a savory-sweet barbecue chicken base topped with fluffy, slightly crumbly cornbread. Pair it with a simple green salad or some roasted veggies for a complete meal that everyone will love.
Italian Mozzarella Chicken Bake
Gosh, you’re going to love how easy this Italian mozzarella chicken bake comes together—it’s perfect for busy weeknights but feels totally special. Seriously, it’s cheesy, comforting, and packed with flavor that’ll have everyone asking for seconds.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (sliced into 1-inch thick pieces for even cooking)
– 2 tbsp olive oil (or any neutral oil you have on hand)
– 1 tsp salt (adjust based on your preference)
– 1/2 tsp black pepper (freshly ground works best)
– 1 tsp dried oregano (or Italian seasoning blend for more depth)
– 1 (24 oz) jar marinara sauce (homemade or store-bought, your choice)
– 2 cups shredded mozzarella cheese (low-moisture works well for melting)
– 1/4 cup grated Parmesan cheese (for extra savory flavor)
– Fresh basil leaves (optional, for garnish and freshness)
Instructions
1. Preheat your oven to 375°F to ensure it’s ready when you are.
2. Pat the chicken pieces dry with paper towels—this helps them brown better.
3. In a large bowl, toss the chicken with olive oil, salt, pepper, and oregano until evenly coated.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
5. Add the chicken to the skillet and cook for 4-5 minutes per side, until golden brown but not fully cooked through.
6. Tip: Don’t overcrowd the skillet; cook in batches if needed for even browning.
7. Pour the marinara sauce over the chicken in the skillet, spreading it evenly.
8. Sprinkle the shredded mozzarella and Parmesan cheeses on top, covering the sauce completely.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the cheese is bubbly and lightly golden.
10. Tip: Use an oven mitt to handle the hot skillet—it stays very warm!
11. Remove from the oven and let it rest for 5 minutes; this allows the juices to redistribute.
12. Tip: Garnish with fresh basil just before serving for a pop of color and flavor.
13. Serve hot directly from the skillet for a rustic presentation.
Absolutely, this bake delivers tender chicken smothered in a rich, cheesy sauce with a hint of herbs. The texture is wonderfully gooey from the melted mozzarella, balanced by the savory Parmesan. Try serving it over pasta or with crusty bread to soak up all that delicious sauce—it’s a crowd-pleaser every time!
Southwest Chicken and Black Bean Casserole
Busy weeknights call for something hearty and hassle-free. You’ll love how this Southwest chicken and black bean casserole comes together with minimal effort but delivers maximum flavor. It’s the kind of comforting meal that feels both wholesome and indulgent.
Ingredients
– 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces (thaw if frozen)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (seeds removed)
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn kernels, drained
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 1 cup shredded cheddar cheese (divided)
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (for garnish, optional)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
3. Add the diced chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely instead of steaming.
5. Add the diced onion and red bell pepper to the skillet and cook for 4-5 minutes, until the vegetables soften.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Sprinkle in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat everything evenly.
8. Tip: Toasting the spices briefly enhances their flavor, so stir constantly for about 30 seconds.
9. Add the drained black beans, drained corn, and undrained diced tomatoes with green chilies to the skillet, stirring to combine.
10. Let the mixture simmer for 3-4 minutes over medium heat, allowing the flavors to meld.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle 3/4 cup of shredded cheddar cheese evenly over the top.
13. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
14. Tip: For a crispier top, broil for the last 1-2 minutes, but watch closely to avoid burning.
15. Remove from the oven and let it rest for 5 minutes before serving.
16. Garnish with the remaining 1/4 cup cheddar cheese and chopped cilantro if desired.
Very satisfying with its creamy, cheesy top and hearty base, this casserole has a perfect balance of smoky spices and fresh veggies. Try serving it over a bed of rice or with tortilla chips for added crunch—it’s a crowd-pleaser every time.
Creamy Spinach and Chicken Stuffing Bake
Now here’s a cozy dinner idea that’ll have everyone asking for seconds. You get tender chicken, creamy spinach, and that comforting stuffing all baked together in one dish—perfect for busy weeknights or when you just want something hearty without the fuss.
Ingredients
– 2 cups cooked shredded chicken (rotisserie works great for ease)
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (press out excess water to avoid sogginess)
– 1 (6 oz) box stuffing mix (like Stove Top, any flavor you prefer)
– 1 ½ cups chicken broth (low-sodium if watching salt)
– 1 cup sour cream (full-fat for creaminess, or Greek yogurt for tang)
– 1 cup shredded mozzarella cheese (or a blend for more flavor)
– 4 tbsp unsalted butter, melted (or olive oil for a lighter option)
– 1 small onion, finely diced (about ½ cup)
– 2 cloves garlic, minced (use more if you love garlic)
– ½ tsp black pepper (freshly ground is best)
– ½ tsp dried thyme (or 1 tsp fresh if you have it)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, combine the shredded chicken, thawed spinach, sour cream, diced onion, minced garlic, black pepper, and dried thyme, mixing until evenly distributed.
3. Tip: Squeeze the spinach thoroughly with your hands or a towel to remove excess moisture—this prevents the bake from becoming watery.
4. Spread the chicken and spinach mixture evenly into the prepared baking dish.
5. In a separate bowl, stir together the stuffing mix, chicken broth, and melted butter until the stuffing is moistened but not soupy.
6. Tip: Let the stuffing mixture sit for 2 minutes to absorb the liquid fully before spreading it.
7. Spoon the stuffing mixture over the chicken layer in the baking dish, pressing it down gently with the back of a spoon.
8. Sprinkle the shredded mozzarella cheese evenly over the top of the stuffing layer.
9. Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
10. Tip: For a crispier top, broil for the last 1–2 minutes, but watch closely to avoid burning.
11. Remove from the oven and let it rest for 5 minutes before serving to allow the layers to set.
Mmm, the result is a delightful contrast: creamy and savory from the bottom layer, with a crispy, cheesy topping that adds just the right crunch. Serve it alongside a simple salad or roasted veggies for a complete meal that feels indulgent yet totally doable any night of the week.
Zucchini and Red Pepper Chicken Breast Casserole
Now that summer’s winding down, you’ve probably got some zucchini to use up. This cozy casserole turns those garden veggies and chicken into a comforting one-dish meal that’s perfect for weeknights.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 2 medium zucchini, sliced into ¼-inch rounds (about 3 cups)
– 1 large red bell pepper, chopped into ½-inch pieces
– 1 small yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced (or 1 tsp pre-minced)
– 1 cup shredded mozzarella cheese (part-skim works fine)
– ½ cup grated Parmesan cheese
– 1 cup chicken broth (low-sodium recommended)
– ½ cup heavy cream (or half-and-half for lighter option)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried Italian seasoning
– ½ tsp paprika (smoked adds nice flavor)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken cubes in a single layer and cook undisturbed for 3 minutes to develop golden color.
4. Flip chicken pieces and cook another 3 minutes until no longer pink inside (165°F internal temp).
5. Transfer chicken to the prepared baking dish using a slotted spoon, leaving juices in skillet.
6. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
7. Sauté onion and bell pepper for 4 minutes until slightly softened.
8. Add zucchini and cook for 3 more minutes until vegetables are tender-crisp.
9. Stir in garlic and cook for 30 seconds until fragrant (don’t let it burn).
10. Pour in chicken broth and scrape up any browned bits from the skillet bottom.
11. Add heavy cream, Italian seasoning, paprika, salt, and pepper, stirring to combine.
12. Bring mixture to a gentle simmer and cook for 2 minutes until slightly thickened.
13. Pour vegetable and sauce mixture over the chicken in the baking dish, spreading evenly.
14. Sprinkle mozzarella cheese evenly over the top, followed by Parmesan cheese.
15. Bake uncovered for 20-25 minutes until cheese is melted and bubbly with golden spots.
16. Let stand for 5 minutes before serving to allow sauce to thicken slightly.
Grab a fork and dig into this comforting bake. The zucchini stays tender but not mushy, while the red peppers add sweet crunch against the creamy sauce. Try serving it over rice or with crusty bread to soak up every bit of that cheesy goodness.
Ham and Swiss Chicken Bake
A cozy, comforting dinner that comes together with minimal effort—this ham and Swiss chicken bake is perfect for busy weeknights when you want something hearty without the fuss. You’ll love how the flavors meld together in one dish!
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 1 cup diced ham (pre-cooked, or use leftovers)
– 4 slices Swiss cheese
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1/2 cup chicken broth (low-sodium preferred)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp paprika (adds a subtle smokiness)
– Salt and black pepper (to taste, start with 1/2 tsp each)
– Fresh parsley for garnish (optional, but adds color)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Pat the chicken breasts dry with paper towels to ensure even browning, then season both sides with salt, pepper, garlic powder, and paprika.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown but not fully cooked through.
4. Transfer the seared chicken to the prepared baking dish and top each breast with diced ham and a slice of Swiss cheese.
5. In a small bowl, whisk together the heavy cream and chicken broth, then pour the mixture evenly over the chicken in the baking dish.
6. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and slightly thickened.
7. Let the dish rest for 5 minutes before serving to allow the sauce to set, then garnish with fresh parsley if desired.
Zesty and creamy, this bake delivers tender chicken with a rich, cheesy sauce that pairs wonderfully with steamed veggies or over rice. For a fun twist, try serving it with crusty bread to soak up every last bit of that delicious sauce!
Conclusion
E
njoy these 26 delicious chicken breast casserole recipes that make weeknight dinners effortless and satisfying! We hope you find new family favorites to bake up. Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
