chicken pot pie casserole ingredients and dish
Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones; Design: Kitchn
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These 5 Easy, Comforting Chicken Casseroles Are Exactly What You Need Right Now

updated Mar 14, 2020
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If comfort food is what you crave (as so many of us do), look no further than these large-format chicken casseroles. They’re big enough to feed the whole family (and likely leave you with some leftovers, too), and thanks to hardworking pantry ingredients and smart grocery store shortcuts, they’re quick and easy to prepare.

As they bubble away in the oven, toss together a simple side salad — or simply grab a glass of wine and relax until it’s time to dig in. From a cheesy Caprese-inspired pasta casserole to a Southwestern chicken bake packed with black beans and corn, there’s something here for everyone.

5 Easy, Comforting Chicken Casseroles

  • The Chicken: Pick up a rotisserie chicken at your grocery store for the three recipes that call for shredded, cooked chicken. One rotisserie chicken yields 3 to 4 cups shredded chicken. The other two recipes call for chicken thighs, which are cheaper and more flavorful than chicken breasts. 
  • The Broth: To pack in extra flavor, each of these recipes is made with chicken broth, which can be stored at room temperature in a cool, dark space before opening. Most of these recipes use the whole box, but if you have extra, make sure to refrigerate it or freeze it for future use.
  • The Serving Size: The serving sizes of these casseroles range from 4 to 8. They’re easy to scale up or down depending on your needs.
Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones; Design: Kitchn

Chicken Noodle Soup Casserole

Heat oven to 400ºF. Bring 8 cups unsalted chicken broth to a boil in a large pot, add 1 (12-ounce) package dried egg noodles, and cook until al dente, 7 to 8 minutes. Drain. Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 diced small yellow onion, 2 thinly sliced carrots, and 2 thinly sliced celery stalks and cook until softened, about 10 minutes. Stir in 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.

Remove from the heat and stir in the noodles, 3 cups shredded, cooked chicken, 1 cup shredded Parmesan cheese, and 1 cup shredded mild cheddar cheese. Transfer to a 9×13-inch baking dish coated with 1 tablespoon unsalted butter. Bake until cheeses are melted, 10 to 12 minutes.

Get the recipe: Chicken Noodle Soup Casserole

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones; Design: Kitchn

Chicken Pot Pie Casserole

Heat oven to 425ºF. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 2 pounds cubed (1-inch) boneless, skinless chicken thighs, season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, and cook until cooked through and lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer chicken to a bowl.

Melt 4 tablespoons unsalted butter in the same pot over medium-high heat. Add 2 diced medium yellow onions, 5 diced medium carrots, and 4 thinly sliced medium celery stalks. Cook until softened, about 10 minutes. Add 5 minced garlic cloves and 1 tablespoon fresh thyme leaves; cook 30 seconds. Stir in 4 cups unsalted chicken broth, cook over medium heat until sauce is thickened, about 15 minutes. Stir in 2 cups frozen peas, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Season with more salt, to taste.

Transfer to a 9×13-inch baking dish coated with 1 tablespoon unsalted butter. Roll out 1 sheet thawed puff pastry into a 9×13-inch rectangle; place over filling. Beat 1 large egg with 1 tablespoon water and brush over puff pastry. Bake until puff pastry is golden brown, about 30 minutes. 

Get the recipe: Chicken Pot Pie Casserole

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones; Design: Kitchn

Cheesy Southwestern Chicken Casserole

Heat oven to 425ºF. Place 3 cups shredded, cooked chicken, 1 diced medium white onion, 1 (15-ounce) can diced tomatoes and their juices, 1 (4-ounce) can diced green chiles, 1 (14.5-ounce) can drained and rinsed black beans, 1 (14.5-oz) can drained corn kernels, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1 1/2 teaspoons kosher salt in a large bowl and stir to combine.

Transfer to a 9×13-inch baking dish coated with cooking spray. Pour in 1 cup unsalted chicken broth. Bake until thickened, about 40 minutes. Sprinkle with 2 cups shredded Mexican blend cheese and bake until melted, about 10 minutes. Sprinkle with 1/4 cup thinly sliced scallions and 2 tablespoons coarsely chopped fresh cilantro if desired.

Get the recipe: Cheesy Southwestern Chicken Casserole

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones; Design: Kitchn

Caprese Chicken Pasta Casserole

Heat oven to 400ºF. Bring 8 cups unsalted chicken broth to a boil in a large pot, add 1 pound dried orecchiette pasta, and cook until al dente, 7 to 8 minutes. Drain and transfer to a large bowl. Add 3 cups shredded, cooked chicken, 1 pint halved cherry tomatoes, 2 (8-ounce) containers drained mini mozzarella cheese balls, 1/2 cup full-fat ricotta cheese, 2 minced garlic cloves, 1 tablespoon balsamic vinegar, 1 teaspoon dried basil, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground black pepper, and stir to combine.

Transfer to a 9×13-inch baking dish coated with 1 tablespoon olive oil. Bake until cheeses are melted, 10 to 12 minutes. Garnish with 1/4 cup fresh basil leaves if desired.

Get the recipe: Caprese Chicken Pasta Casserole

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones; Design: Kitchn

One-Pan Chicken and Rice with Olives and Lemon

Heat oven to 350ºF. Season 4 bone-in, skin-on chicken thighs with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 2 teaspoons finely chopped fresh thyme leaves. Heat 1 tablespoon olive oil in a large straight-sided skillet over medium-high heat until shimmering. Add chicken skin-side down and sear until golden brown on both sides, 3 to 5 minutes per side. Transfer chicken to a plate.

Add 1 thinly sliced medium yellow onion to the skillet and cook until softened, about 7 minutes. Add 2 minced garlic cloves and 1/2 cup pitted Castelvetrano olives and cook until fragrant, about 30 seconds. Stir in 1 1/2 cups long grain white rice and and cook until toasted, about 1 minute. Add 1/2 cup dry white wine and cook, scraping up any browned bits at the bottom of the pan, until evaporated, 1 to 2 minutes. Add 2 1/4 cups unsalted chicken broth and 1/2 teaspoon kosher salt and bring to a boil.

Nestle the chicken skin-side up into the rice and pour in any accumulated juices. Cover and bake for 30 minutes. Uncover and continue baking until the rice and chicken are cooked through, 20 to 25 minutes more. Squeeze 1/2 medium lemon over the rice and top with 2 tablespoons finely chopped fresh parsley leaves before serving. 

Get the recipe: One-Pan Chicken and Rice with Olives and Lemon