Easy Chicken Casserole Recipes

Chicken and Vegetable Casserole

This easy chicken and vegetable casserole combines cooked chicken, peas and carrots, creamy mushroom sauce, cheddar cheese, and a crisp breadcrumb topping. It is a simple family dinner and a useful way to turn leftover chicken into a warm, filling meal.

Ingredients

• 3 cups chopped or shredded cooked chicken
• 1 bag (12 ounces) frozen peas and carrots, thawed and drained
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup milk
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup soft breadcrumbs
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 375F. Lightly grease a 2-quart casserole dish.
2. Spread the cooked chicken evenly across the bottom of the prepared dish.
3. Arrange the thawed and drained peas and carrots over the chicken.
4. In a medium bowl, stir together the cream of mushroom soup, milk, paprika, and black pepper until smooth.
5. Pour the creamy sauce evenly over the chicken and vegetables.
6. Sprinkle the shredded cheddar cheese over the sauce.
7. In a small bowl, stir the breadcrumbs together with the melted butter.
8. Sprinkle the breadcrumb mixture evenly over the casserole.
9. Bake uncovered for 25-30 minutes, or until the filling is hot and bubbling and the topping is lightly browned.
10. Let the casserole rest for 5 minutes before serving.

Swiss Chicken and Stuffing Casserole

This Swiss chicken and stuffing casserole combines tender chicken, Swiss cheese, mushrooms, creamy chicken sauce, and a buttery stuffing topping. It is a comforting family dinner that's easy enough for weeknights and special enough for Sunday dinner.

Recipe shared by Kea Mohale from South Africa.

Ingredients

• 6 boneless, skinless chicken breasts (or about 3 pounds chicken tenders)
• 6 slices Swiss cheese
• 1/2 cup sliced mushrooms
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1/2 cup chicken broth
• 1 package (6 ounces) dry stuffing mix
• 1/2 cup butter, melted
• Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 350F. Lightly grease a 9 x 13-inch baking dish.
2. Arrange the chicken in a single layer in the prepared baking dish.
3. Season lightly with black pepper.
4. Place one slice of Swiss cheese over each piece of chicken.
5. Scatter the sliced mushrooms over the cheese.
6. In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth.
7. Pour the soup mixture evenly over the chicken.
8. Sprinkle the dry stuffing mix evenly across the top.
9. Drizzle the melted butter over the stuffing.
10. Bake uncovered for 45-55 minutes, or until the stuffing is golden brown and the chicken reaches an internal temperature of 165F.
11. Allow the casserole to rest for 5 minutes before serving.

Easy Chicken Noodle Casserole

This easy chicken noodle casserole combines tender cooked chicken, egg noodles, creamy sauce, and a buttery cracker topping for a comforting family dinner. It's one of our favorite leftover chicken recipes because it comes together quickly using rotisserie chicken or any cooked chicken you already have on hand.

Recipe shared by Marissa from North Providence, Rhode Island.

Ingredients

• 3 cups chopped or shredded cooked chicken
• 8 ounces egg noodles
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 cup sour cream
• 1/2 teaspoon black pepper
• 1 cup crushed buttery round crackers
• 1/4 cup butter, melted

Directions

1. Preheat the oven to 350F. Lightly grease a 2-quart casserole dish.
2. Cook the egg noodles according to the package directions until just tender. Drain well.
3. In a large mixing bowl, combine the cooked chicken and cooked noodles.
4. In a separate bowl, stir together the cream of mushroom soup, cream of chicken soup, sour cream, and black pepper until smooth.
5. Fold the soup mixture into the chicken and noodles until evenly coated.
6. Spoon the mixture into the prepared casserole dish.
7. In a small bowl, combine the crushed crackers with the melted butter.
8. Sprinkle the buttery cracker topping evenly over the casserole.
9. Bake uncovered for about 30 minutes, or until hot and bubbly and the topping is lightly browned.
10. Allow the casserole to rest for 5-10 minutes before serving.

Mexican Chicken Tortilla Casserole

This Mexican chicken tortilla casserole layers tortillas, seasoned chicken, beans, corn, salsa, and melted cheese into an easy family dinner. It's a great way to use leftover or rotisserie chicken while introducing kids to the flavors found in our Mexican cooking activities without making the dish too spicy.

Ingredients

• 3 cups cooked chicken, shredded
• 8 small (6-inch) flour tortillas, cut into quarters
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn, thawed, or canned corn, drained well
• 1 1/2 cups thick, chunky mild salsa
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cups shredded Mexican blend cheese, divided
• 2 tablespoons chopped fresh cilantro (optional)
• Diced tomatoes and sliced black olives for topping (optional)

Directions

1. Preheat the oven to 350F. Lightly grease a 9 x 13-inch baking dish.
2. In a large bowl, combine the shredded chicken, black beans, corn, salsa, cream of chicken soup, chili powder, cumin, and 1 cup of the shredded cheese.
3. Arrange half of the tortilla pieces in the bottom of the baking dish.
4. Spread half of the chicken mixture over the tortillas.
5. Repeat the layers with the remaining tortillas and chicken mixture.
6. Sprinkle the remaining 1 cup of cheese evenly over the top.
7. Bake uncovered for 30 minutes, or until the casserole is hot, bubbly, and the cheese is melted.
8. Let the casserole rest for 5-10 minutes before serving.
9. Garnish with cilantro, diced tomatoes, and sliced black olives, if desired.