13 Comforting Chicken Casserole Recipes for Cozy Nights In

Written by Camilla in Dinner

Pin This Now to Remember It Later
Pin This

When you swap last night’s roast chicken into a creamy rice casserole, you’ll see how easy dinners can be. You’ll find 13 casseroles that use simple pantry ingredients, basic techniques, and clear steps so you can prep, bake, and serve with little fuss. Each recipe notes timing, key swaps, and a tip for reheating or freezing, so you can pick one, plan a grocery run, and keep your weeknight meals both comforting and efficient.

Classic Creamy Chicken and Rice Casserole

A comforting classic that’s creamy, cheesy, and perfect for family dinners.

Ingredients:

  • 2 cups cooked white rice (about 1 cup uncooked)
  • 2 cups cooked chicken, shredded or diced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 1 cup frozen peas and carrots (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 1/2 cup breadcrumbs or crushed crackers for topping (optional)
  • Fresh parsley, chopped (optional, for garnish)

How to Make:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine cream of chicken soup, sour cream (or yogurt), milk, minced garlic, thyme, salt, and pepper; stir until smooth.
  3. Add cooked rice, cooked chicken, chopped onion, frozen peas and carrots (if using), and half of the shredded cheddar; mix until evenly combined.
  4. Transfer mixture to a lightly greased 9×13-inch baking dish and spread it into an even layer.
  5. Sprinkle remaining cheddar over the top.
  6. Mix melted butter with breadcrumbs or crushed crackers (if using) and sprinkle over the cheese for a crunchy topping.
  7. Bake uncovered for 25–30 minutes, until bubbly and golden on top.
  8. Let rest 5 minutes before serving; garnish with chopped parsley if desired.

Dig in and enjoy a warm, cheesy bowl of comfort!

Cheesy Chicken Broccoli Bake

Cheesy Chicken Broccoli Bake — the cozy, melty dinner that hugs your taste buds.

Ingredients:

  • 3 cups cooked chicken, shredded or cubed (rotisserie or leftover works great)
  • 4 cups fresh broccoli florets (or 1.5–2 cups frozen, thawed and drained)
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup shredded mozzarella cheese
  • 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/2 cup milk
  • 1 small onion, finely chopped (optional)
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons butter
  • 1 cup crushed crackers or breadcrumbs for topping (panko or Ritz crackers)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon dried thyme or Italian seasoning (optional)
  • 2 tablespoons grated Parmesan (optional, for topping)

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. If using fresh broccoli, steam or blanch until just tender, then drain well.
  3. In a large bowl, combine chicken, broccoli, 1 1/2 cups cheddar, mozzarella, cream of chicken soup, sour cream, milk, chopped onion, garlic, salt, pepper, and seasoning. Mix until evenly coated.
  4. Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
  5. In a small bowl, mix crushed crackers or breadcrumbs with melted butter and the remaining cheddar (or Parmesan) to make the topping.
  6. Sprinkle the topping evenly over the casserole.
  7. Bake for 20–25 minutes, until bubbling and golden on top.
  8. If you like extra browning, broil 1–2 minutes—watch closely so it doesn’t burn.
  9. Let rest 5 minutes before serving to set and make it easier to scoop.

Serve warm and enjoy the melty, comforting goodness!

Chicken Pot Pie Casserole With Flaky Topping

A cozy, comforting chicken pot pie casserole with a golden, flaky topping — all the flavor of pot pie without the fuss.

Ingredients:

  • 3 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots (thawed)
  • 1/2 cup frozen corn (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup milk (or chicken broth for thinner filling)
  • 1/2 cup sour cream or Greek yogurt (optional, for creaminess)
  • 1 teaspoon dried thyme (or 1/2 teaspoon poultry seasoning)
  • Salt and black pepper, to taste
  • 2 tablespoons butter or oil
  • 1 sheet refrigerated puff pastry or 1 can refrigerated pie crust (thawed)
  • 1 egg beaten with 1 tablespoon water (egg wash) or milk for brushing

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, heat butter or oil over medium heat. Sauté chopped onion until soft, about 4 minutes.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Stir in the cream of chicken soup, milk, sour cream (if using), thyme, salt and pepper. Heat until combined and slightly thickened.
  5. Add cooked chicken and thawed vegetables to the sauce; mix until evenly coated.
  6. Transfer the mixture to a greased 9×9-inch (or similar) baking dish and smooth the top.
  7. Unfold puff pastry or roll out pie crust to cover the dish; trim excess and press edges to seal. Cut a few small slits in the top to vent.
  8. Brush the pastry with egg wash or milk for a golden finish.
  9. Bake 20–25 minutes, or until the topping is puffed and golden and the filling is bubbly.
  10. Let rest 5 minutes before serving so it sets a bit.

Dig in and enjoy that warm, flaky, all-the-comfort taste of chicken pot pie — now in a casserole!

Tex-Mex Chicken Enchilada Casserole

Tex-Mex Chicken Enchilada Casserole — cheesy, spicy, and perfect for weeknight comfort with a southwest twist.

Ingredients:

  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen corn (thawed) or canned drained
  • 1 can (4 oz) diced green chiles
  • 1 can (10 oz) enchilada sauce (red or green), plus extra for topping if desired
  • 1 cup salsa (mild or medium)
  • 8 small flour or corn tortillas, cut or torn into strips or wedges
  • 2 cups shredded cheddar or Mexican blend cheese, divided
  • 1/2 cup sour cream or Mexican crema (optional, for creaminess)
  • 1/4 cup chopped cilantro (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Cooking spray or a little oil for the baking dish
  • Optional toppings: sliced green onions, sliced jalapeños, extra cilantro, avocado, lime wedges

How to Make:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
  2. Heat olive oil in a skillet over medium heat; sauté onion until soft, about 4 minutes.
  3. Add garlic, cumin, chili powder, salt, and pepper; cook 30 seconds until fragrant.
  4. Stir in shredded chicken, corn, diced green chiles, salsa, and 3/4 cup enchilada sauce; heat through and remove from heat.
  5. If using, fold sour cream into the chicken mixture for extra creaminess.
  6. Place a thin layer of torn tortilla pieces in the bottom of the prepared dish.
  7. Spoon about half the chicken mixture over the tortillas and sprinkle with 1 cup of the cheese.
  8. Add another layer of tortilla pieces, remaining chicken mixture, and top with remaining cheese.
  9. Drizzle a little extra enchilada sauce over the top if you like it saucier.
  10. Bake uncovered 20–25 minutes until bubbly and cheese is melted and golden.
  11. Let rest 5 minutes, then garnish with cilantro, green onions, jalapeños, avocado, and lime wedges as desired.

Serve hot and enjoy a cheesy, zesty Tex-Mex hug in a casserole dish!

One-Pot Chicken and Mushroom Casserole

One-pot chicken and mushrooms in a creamy, cozy casserole—comfort dinner with minimal cleanup.

Ingredients:

  • 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 8 oz (225 g) mushrooms, sliced (cremini or button)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) heavy cream or half-and-half
  • 2 tbsp olive oil or butter
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 1 cup frozen peas or chopped spinach (optional)
  • 1/2 cup grated Parmesan or cheddar (optional)
  • 1 tbsp chopped fresh parsley for garnish (optional)

How to Make:

  1. Heat the oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat.
  2. Season the chicken with salt, pepper, and paprika, then brown the pieces 4–5 minutes until golden; remove and set aside.
  3. Add the onion to the same pan and cook 3–4 minutes until softened, then stir in the garlic and cook 30 seconds.
  4. Add the sliced mushrooms and cook 4–5 minutes until they release their juices and start to brown.
  5. Return the chicken to the pan, sprinkle in the thyme, and stir to combine.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom, then stir in the Dijon mustard and cream.
  7. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes until the sauce slightly thickens and the chicken is cooked through.
  8. Stir in peas or spinach if using, and sprinkle the cheese over the top if you like; allow a minute to melt.
  9. Taste and adjust salt and pepper, then garnish with parsley before serving.

Dig in and enjoy this creamy, mushroomy one-pot comfort—minimal fuss, maximum flavor!

Mediterranean Chicken, Tomato, and Feta Casserole

Sun‑kissed Mediterranean chicken baked with tangy tomatoes and creamy feta — simple comfort with bright, bold flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5–2 lb / 700–900 g)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil (or 1 tbsp fresh, chopped)
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 pint (about 2 cups) cherry tomatoes, halved (or 2 cups diced canned tomatoes, drained)
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1/2 cup crumbled feta cheese (more for garnish if you like)
  • 1/4 cup dry white wine or chicken broth
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for garnish

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken dry, season both sides with salt, pepper, and half the oregano and basil.
  3. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden (it will finish cooking in the oven). Remove chicken to a plate.
  4. Add onion and red pepper to the skillet and sauté 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
  5. Add cherry tomatoes, olives (if using), white wine or broth, lemon juice, and remaining oregano and basil. Stir and let simmer 2 minutes to meld flavors.
  6. Return chicken to the skillet, nestling pieces into the tomato mixture. Sprinkle feta evenly over the top.
  7. Transfer skillet to the oven and bake 18–22 minutes, until chicken reaches 165°F (74°C) and tomatoes are bubbly.
  8. Remove from oven, let rest 5 minutes, then garnish with chopped parsley or basil and an extra sprinkle of feta if desired.

Serve with crusty bread, rice, or roasted potatoes — dig in and enjoy a taste of the Mediterranean!

Slow-Cooker White Chicken Chili Casserole

A cozy, creamy white chili casserole you can set and forget in the slow cooker — hearty comfort with minimal fuss.

Ingredients:

  • 2 cups cooked, shredded chicken (rotisserie or boiled)
  • 2 (15-oz) cans great Northern or cannellini beans, drained and rinsed
  • 1 (15-oz) can cream-style corn
  • 1 (4-oz) can diced green chiles
  • 1 cup frozen corn kernels
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack or pepper jack cheese, plus extra for topping
  • 1 (8-oz) package cream cheese, softened
  • 1 cup chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 (8-10) corn tortillas or tortilla chips, cut or crushed (optional, for layering or topping)
  • Fresh cilantro and sliced green onions for garnish (optional)
  • Lime wedges for serving (optional)

How to Make:

Pin This Now to Remember It Later
Pin This

  1. Spray the slow cooker with cooking spray or lightly oil the insert.
  2. Add shredded chicken, drained beans, cream-style corn, frozen corn, and diced green chiles to the cooker.
  3. Stir in chopped onion and minced garlic.
  4. In a bowl, mix sour cream, cream cheese, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper until smooth.
  5. Pour the sour-cream mixture over the ingredients in the slow cooker and stir to combine.
  6. Fold in 1 cup shredded cheese and, if using, a layer of torn corn tortillas or crushed chips.
  7. Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, until hot and bubbly and flavors have melded.
  8. If desired, sprinkle extra shredded cheese on top, cover for 5–10 minutes to melt, then uncover.
  9. Taste and adjust seasoning, then garnish with cilantro and green onions.
  10. Serve warm with lime wedges and extra chips or tortillas on the side.

Dig in and enjoy a creamy, comforting casserole that’s perfect for busy days or casual gatherings!

Chicken, Spinach, and Artichoke Casserole

Creamy, comforting chicken casserole with spinach and artichokes — like a warm hug on a weeknight.

Ingredients:

  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 4 cups fresh spinach (or 10 oz frozen, thawed and squeezed dry)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (8 oz) package cream cheese, softened
  • 1 cup sour cream (or Greek yogurt)
  • 1/2 cup mayonnaise
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 cup chicken broth (or milk for a richer casserole)
  • 1 tablespoon olive oil or butter (for sautéing)
  • 1/2 cup breadcrumbs or crushed crackers (optional topping)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil or butter in a skillet over medium heat.
  3. Sauté the chopped onion until translucent, about 4–5 minutes.
  4. Add minced garlic and cook 30 seconds until fragrant.
  5. Stir in spinach and cook until wilted (or heated through if using thawed frozen spinach). Remove from heat.
  6. In a large bowl, combine cream cheese, sour cream, mayonnaise, chicken broth, oregano, basil, salt, and pepper; whisk until smooth.
  7. Fold in the cooked chicken, chopped artichokes, sautéed spinach mixture, and half the mozzarella and Parmesan.
  8. Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
  9. Sprinkle remaining mozzarella and Parmesan on top, then add breadcrumbs or crushed crackers if using for a crunchy topping.
  10. Bake 20–25 minutes until bubbly and golden on top.
  11. Let rest 5 minutes, garnish with chopped parsley if desired, and serve warm.

Enjoy this creamy, cheesy casserole — perfect with crusty bread or a simple salad for a cozy meal!

Lemon Herb Chicken and Asparagus Casserole

Bright, zesty, and comforting — this Lemon Herb Chicken and Asparagus Casserole is spring on a plate.

Ingredients:

  • 1 1/2 lb (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 lb (450 g) fresh asparagus, trimmed and cut into 1- to 2-inch pieces
  • 1 cup (240 ml) low-sodium chicken broth
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 1/2 cup (120 g) plain Greek yogurt or sour cream
  • 1/2 cup (50 g) grated Parmesan cheese, plus extra for topping
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme (or 1 tsp dried)
  • 1 tsp Dijon mustard
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 1 cup (100 g) panko breadcrumbs or crushed crackers for topping
  • 2 tbsp melted butter (for tossing with breadcrumbs)

How to Make:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch (or similar) casserole dish.
  2. Toss chicken pieces with 1 tbsp olive oil, salt, and pepper.
  3. In a large skillet over medium heat, warm 1 tbsp olive oil and cook chicken just until lightly browned but not fully cooked, about 4–5 minutes; remove to a plate.
  4. In the same skillet, add minced garlic and sauté 30 seconds until fragrant.
  5. Pour in chicken broth and deglaze the pan, scraping up browned bits.
  6. Stir in heavy cream, Greek yogurt, Dijon mustard, lemon juice, lemon zest, Parmesan, parsley, and thyme; heat until slightly thickened, about 2–3 minutes.
  7. Return the chicken to the skillet and stir to coat in the sauce.
  8. Fold in asparagus pieces, mixing gently so the sauce evenly coats everything.
  9. Transfer the chicken, asparagus, and sauce to the prepared casserole dish, spreading into an even layer.
  10. Mix panko breadcrumbs with melted butter and sprinkle evenly over the top; add a light dusting of extra Parmesan if you like.
  11. Bake uncovered for 20–25 minutes, until bubbling and the topping is golden and chicken reaches 165°F (74°C).
  12. Let rest 5 minutes, garnish with extra chopped parsley and a squeeze of lemon if desired.

Serve warm and enjoy the bright, creamy flavors — perfect for a spring dinner that feels both fresh and cozy.

Buffalo Chicken and Blue Cheese Casserole

A spicy, cheesy comfort bake that brings buffalo wings to casserole form — tangy, creamy, and totally shareable.

Ingredients:

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup ranch or blue cheese dressing
  • 1/2 to 3/4 cup hot sauce (adjust to taste)
  • 1 cup crumbled blue cheese (plus extra for topping, optional)
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese, divided
  • 1/2 cup chopped celery (optional, for crunch)
  • 1/4 cup sliced green onions (plus extra for garnish)
  • 12 oz cooked pasta (penne, rotini, or elbow) or 3 cups cooked rice
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tbsp melted butter (if using breadcrumbs)
  • Salt and black pepper to taste

How to Make:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat the cream cheese until smooth.
  3. Stir in sour cream, ranch or blue cheese dressing, and hot sauce until combined.
  4. Fold in shredded chicken, cooked pasta or rice, chopped celery, green onions, and crumbled blue cheese.
  5. Mix in 1 cup of the shredded cheddar and season with salt and pepper to taste.
  6. Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
  7. In a small bowl, combine panko breadcrumbs with melted butter; sprinkle over the casserole (optional).
  8. Top with remaining 1/2 cup shredded cheddar and extra crumbled blue cheese if desired.
  9. Bake for 20–25 minutes, until bubbly and golden on top.
  10. Let rest 5 minutes, then garnish with sliced green onions and serve.

Dig in and enjoy the bold buffalo flavor with every cheesy, crunchy bite!

Cheddar and Bacon Chicken Hashbrown Casserole

Cheddar and Bacon Chicken Hashbrown Casserole — a cozy, cheesy comfort bake that’s perfect for family dinners or weekend brunch.

Ingredients:

  • 3 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1 (30 oz) package frozen hashbrowns, thawed (or 5–6 cups shredded potatoes)
  • 8 oz sharp cheddar cheese, shredded (about 2 cups), divided
  • 6 slices bacon, cooked crisp and crumbled
  • 1 small onion, finely chopped
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1/2 cup crushed buttery crackers or panko (optional topping)
  • 2 tablespoons fresh chives or parsley, chopped (optional garnish)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper. Stir until smooth.
  3. Add the thawed hashbrowns, cooked chicken, chopped onion, half of the shredded cheddar, and most of the crumbled bacon to the bowl. Mix until everything is evenly coated.
  4. Taste and adjust seasoning with more salt and pepper if needed.
  5. Spread the mixture evenly into the prepared baking dish and smooth the top.
  6. Sprinkle the remaining cheddar cheese over the casserole. If using, top with crushed buttery crackers or panko and the remaining bacon for extra crunch.
  7. Bake uncovered for 40–45 minutes, or until the casserole is bubbly and the top is golden.
  8. Let the casserole rest for 5–10 minutes before serving to set up.
  9. Garnish with chopped chives or parsley if desired, slice, and serve warm.

Dig in and enjoy a plateful of cheesy, bacon-studded comfort — perfect for sharing (or not!).

Thai Coconut Curry Chicken Casserole

Bright, creamy Thai coconut curry chicken baked into a cozy, comforting casserole with fragrant herbs and a little kick.

Ingredients:

  • 1.5 lb (700 g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2–3 tbsp Thai red curry paste (adjust to taste)
  • 1 can (13.5–14 oz / 400 ml) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce (or soy sauce)
  • 1 tbsp brown sugar or palm sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans, trimmed
  • 2 cups cooked jasmine rice (or use uncooked rice if you prefer and adjust liquid)
  • 1 cup shredded carrot (about 2 medium carrots)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • 1/4 cup sliced green onions
  • Salt and pepper to taste
  • Optional: 1–2 tsp lime zest, crushed red pepper or sliced Thai chiles for heat, chopped peanuts for garnish

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Heat the oil in a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper and brown it in the skillet for 3–4 minutes until lightly seared but not fully cooked; remove and set aside.
  4. In the same skillet, add the onion and sauté 2–3 minutes until softened.
  5. Add the garlic and ginger and cook 30 seconds until fragrant.
  6. Stir in the red curry paste and cook 1 minute to bloom the flavors.
  7. Pour in the coconut milk and chicken broth, then stir in fish sauce and brown sugar; bring to a gentle simmer.
  8. Return the chicken to the sauce, add the bell pepper, snap peas (or green beans), shredded carrot, and cooked jasmine rice; stir to combine.
  9. Taste and adjust seasoning with salt, pepper, lime juice, and additional curry paste or sugar if needed.
  10. Transfer the mixture to a lightly greased 9×13-inch (or similar) casserole dish and smooth the top.
  11. Bake uncovered for 20–25 minutes until bubbling and the chicken is cooked through (internal temp 165°F / 74°C).
  12. Remove from oven and stir in cilantro, green onions, and lime zest if using.
  13. Let rest 5 minutes before serving; garnish with extra cilantro, chopped peanuts and a squeeze of lime.

Serve hot and enjoy a bowlful of creamy, tangy Thai comfort—perfect for weeknights or when you crave something a little exotic.

Lightened-Up Veggie-Packed Chicken Casserole

Bright, creamy, and veggie-packed — all the comfort of casserole without the guilt.

Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups broccoli florets (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 cup sliced mushrooms
  • 1 cup shredded carrots (or 2 medium carrots, grated)
  • 1 cup reduced-sodium chicken broth
  • 1 cup unsweetened plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 cup cooked brown rice (or quinoa)
  • 1/2 cup reduced-fat shredded cheddar (optional)
  • 1/3 cup panko breadcrumbs (or crushed whole-grain crackers)
  • 1 tbsp chopped fresh parsley (optional, for garnish)

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Season chicken with salt and pepper and sauté until lightly browned and mostly cooked through, about 4–5 minutes; remove to a plate.
  4. Add onion to the skillet and cook 2–3 minutes until softened, then stir in garlic and cook 30 seconds.
  5. Add broccoli, bell pepper, mushrooms, and shredded carrots; cook 3–4 minutes until veggies are slightly tender.
  6. Pour in chicken broth, bring to a simmer, and let reduce 2 minutes.
  7. Stir in Greek yogurt, Dijon, thyme, paprika, and more salt and pepper to taste; mix until smooth and warmed through (do not boil).
  8. Return chicken to the skillet and fold in cooked brown rice until evenly combined.
  9. Transfer mixture to a 9×9-inch (or similar) baking dish and sprinkle reduced-fat cheddar over the top if using.
  10. Mix panko with a light drizzle of olive oil, sprinkle over casserole, and bake 15–20 minutes until bubbly and topping is golden.
  11. Let rest 5 minutes, garnish with parsley, slice, and serve.

Enjoy a lighter casserole that’s cozy, colorful, and satisfying — perfect for weeknights or leftovers that taste even better the next day.

Conclusion

You’ve got 13 hearty casseroles to try, and each one will warm your kitchen and fill plates. Pick one that matches the mood—creamy, spicy, light, or indulgent. Prep the ingredients, follow the steps, and watch it bake. Serve hot with a simple side. Then pause before the first bite; one of these will surprise you. Keep notes on what you change, and you’ll have a new weeknight favorite soon.

Pin This Now to Remember It Later
Pin This

Recent Posts