21 Ways to Make a Chicken Casserole

One of the goals of this blog is to reach 1000 different recipes for chicken.  To get started on that goal, I’ve put together  21 ways to make a chicken casserole.
21 Ways to Make Chicken Casseroles - CWLB - CookingWithLisaB.com

Shredded Chicken Casserole

6 chicken breasts
2 onions
8 c. chicken or vegetable stock
3/4 loaf bread
Celery Seasoning
Poultry seasoning
2 Tbsp melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced

  1. Boil chicken breasts with 1 onion in approximately 8 cups of water until tender.
  2. Remove skin and bones and shred the chicken
  3. Save chicken stock.
  4. Use 13 x 9-inch pan (sprayed with cooking spray).
  5. Tear small hunks of bread (about 3/4 of a loaf) and lay in the bottom of the pan.
  6. Slice 1 onion thin and lay on top of bread.
  7. Sprinkle celery and poultry seasoning on top. Lay chicken pieces on top.
  8. Melt margarine and pour over chicken pieces.
  9. Combine mushroom soup, cream of chicken soup and pour on top.
  10. Cover the top with sharp cheese sliced all over the top.
  11. Bake at 350 degrees Fahrenheit for 30-40 minutes and heated through.

Chicken n Stuffing Casserole

1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
5 lbs. cut up cooked chicken
1 pt. sour cream
1 pkg. stuffing mix

  1. Mix soups, sour cream, and milk.
  2. Add chicken.
  3. Mix all ingredients and layer in baking dish alternating with stuffing mix.
  4. Bake at 350 degrees for 1 hour.

Scalloped Chicken Casserole

1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 Tsp. salt
3/4 c. diced celery
2 Tbsp. chopped onion
3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 Tbsp. butter or margarine

  1. In a mixing bowl, combine bread cubes and 1 cup cracker crumbs.
  2. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms.
  3. Spoon into a greased 2-quart casserole.
  4. In a saucepan, melt butter, brown remaining cracker crumbs.
  5. Sprinkle over casserole.
  6. Bake at 350 degrees for 1 hour.
  7. Yield: 6 to 8 servings.

Chicken Almond Casserole

1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 Tsp. salt
1/2 Tsp. pepper
1 Tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs
2 1/2 Tsp. butter

  1. Mix together cracker crumbs and butter; set aside.
  2. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice.
  3. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs.
  4. Bake at 400 degrees for 20 to 30 minutes or until bubbly.
  5. Cover with remaining buttered crumbs and brown. Serves 6.

Stuffed Chicken Noodle Casserole

2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stuffing mix
1 stick butter, melted
1/2 c. milk

  1. Butter 1 1/2-quart casserole dish.
  2. Cook noodles according to package, drain and pour into dish.
  3. Top with cooked chicken and chicken soup.
  4. Mix butter with stuffing mix and put on top of the soup.
  5. Pour milk over the top of casserole.
  6. Bake at 350 degrees for 25 minutes. Serves 4 to 6.

Asparagus Chicken Casserole

1 (10 oz.) box wheat crackers, crushed, divided (Wheat Thins™ are good)
2 c. chicken, cooked and diced
1 large bunch fresh asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine

  1. Combine soup and mayonnaise.
  2. Place 1/2 of crushed wheat crackers in the bottom of a 9″ x 13″ greased baking dish.
  3. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese.
  4. Top with remaining soup and mayonnaise mixture.
  5. Melt butter and combine with remaining wheat crackers.
  6. Sprinkle evenly over casserole.
  7. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.

Chicken Pecan Quiche

1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 Tsp. salt
1/4 Tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 Tsp. dillweed
1/4 c. pecans, chopped

  1. Combine first five ingredients.
  2. Stir in oil and set aside 1/4 of the mixture.
  3. Put remaining mixture in the bottom of 9″ pie plate.
  4. Bake 10 minutes at 350 degrees.
  5. Combine rest of ingredients and put into crust.
  6. Sprinkle remaining the 1/4 of mixture on top and bake at 325 degrees for 45 minutes.

Chunky Green Bean Chicken Casserole

4 chicken breasts, cooked and cut up
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
Cheddar cheese, grated

  1. Mix together soup, mayonnaise and lemon juice.
  2. In 9″ x 13″ pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese.
  3. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.

Port Sausage Chicken Casserole

2 c. chicken, cooked and diced
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced (canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 -3 c. chicken broth
1 1/2 c. long grain and wild rice, uncooked
1 tbsp. worcestershire sauce (add to soup mixture)
1/3 c. port wine (add to soup mixture)
Prepared bread croutons

  1. Cook the rice according to directions, drain when done.
  2. Cook sausage in frying pan until done; drain grease.
  3. Combine both soups and then add chicken broth until medium sauce is attained.
  4. Saute in small amount of margarine the celery, garlic, onions, and mushrooms until tender crisp.
  5. In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture.
  6. Top with bread croutons and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges.

Fried Chicken n Mushroom Casserole

2 lg. boneless skinless chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sweet red wine
1 (5 oz.) can water chestnuts, sliced
1 ½ c. fresh mushrooms
1/4 c. green pepper, chopped

  1. Fry chicken in margarine until golden brown.
  2. Remove to baking dish.
  3. Combine rest of ingredients and heat in pan for 5 minutes over low heat.
  4. Pour sauce over chicken and cover with foil.
  5. Bake at 350 degrees for 25 minutes.
  6. Uncover and continue cooking for another 25 minutes.

Luncheon Chicken Casserole

1 1/2 c. chicken, cooked and cut in bite size pieces
1 c. celery, chopped
2 tbsp. onions, minced
3/4 c. mayonnaise
1 1/2 c. rice, cooked
1 can cream of chicken soup
1 c. Special K cereal (or cornflakes, crushed)
1/4 c. almonds
2 tbsp. margarine, melted

  1. Cook rice as directed on box. Drain.
  2. Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish.
  3. Mix well.
  4. Mix margarine, almonds and Special K.
  5. Top the chicken mixture.
  6. Bake, uncovered, at 325 degrees for 30 to 40 minutes.

Chicken n Broccoli Casserole

1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 c. mayonnaise or milk
1 Tsp. lemon juice
3 c. broccoli, chopped
3 lb. cooked chicken breast, chopped
1 c. shredded Cheddar cheese
1 can (2.8 oz.) French fried onions

  1. Heat oven to 350 degrees.
  2. Lightly grease 2 (2 quart) shallow baking dishes.
  3. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended.
  4. Place half broccoli in bottom of each baking dish.
  5. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese.
  6. Bake 25-30 minutes until lightly browned.
  7. Scatter onions over tops. Bake 5-7 minutes more.

Navy Chicken Veggie Cassoulet

1 1/2 c. dry navy beans
1 whole med. sized chicken breast, cut into bite-sized pieces
Vegetable cooking spray
4 oz. chicken Polish kielbasa, sliced
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. parsley, chopped
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. seasoning salt (optional)
4 c. chicken stock

  1. Rinse and sort beans. Cover with 6 cups water and boil 3 minutes.
  2. Remove from heat. Cover and let stand 1 hour. Drain and rinse.
  3. Spray dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery.
  4. Saute until lightly brown.
  5. Add beans, carrots, remaining ingredients and 4 cups chicken stock.
  6. Simmer about 1 hour, stirring occasionally. Makes 10 cups.

Chicken & Surf Casserole

1/2 c. flour
1 lg. frying chicken, cut into serving pieces
1 onion, diced
1 clove garlic
1 can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
2 tsp. parsley
1 tsp. paprika
1 can minced clams
1/2 lb. mushrooms, sliced
1/4 c. sherry
1/2 lb. shrimp, peeled & deveined

  1. Dredge chicken in flour.
  2. Brown lightly in skillet. Place in casserole dish.
  3. Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry.
  4. Simmer 10 minutes. Pour sauce over chicken.
  5. Cover and bake at 350 degrees for 1 hour.
  6. When ready to serve, uncover casserole and add shrimp.
  7. Cover shrimp with sauce and bake 10 minutes more at 350 degrees.
  8. Serves 6.

Swiss Chicken Casserole

3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
10 oz. Swiss cheese

  1. Cook and drain noodles.
  2. Combine all ingredients except Swiss cheese.
  3. Place in 9 x 13 inch pan; top with Swiss cheese.
  4. Bake at 350 degrees for 45 minutes.

Crunchy Chicken Casserole

1 whole chicken, cut up
1 (8 oz.) sour cream
1 (10 3/4 oz.) can cream of mushroom soup
1 pkg. dry onion soup mix
1 (3 oz.) can chow mein noodles

  1. Cut chicken into serving pieces -place in a casserole large enough to hold chicken comfortably.
  2. Combine sour cream, mushroom soup and onion soup mix.
  3. Spread the soup mixture over chicken.
  4. Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.

Cheezy Chicken Casserole

2 ½ lbs. Boneless, skinless chicken, cooked and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) sour cream
1 (8 oz.) Cheez Whiz
1 stick butter or margarine
1 1/2 sleeves of Ritz crackers or saltines

  1. Put bite size pieces of chicken in bottom of 9 x 13 inch pan.
  2. Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl.
  3. Put this mix on top of chicken.
  4. Melt stick of butter. Crush crackers. Mix together, then sprinkle evenly over chicken casserole.
  5. Bake in 350 degree oven for 20-30 minutes, until bubbly and brown. Serves 6.

Simple Chicken & Rice Casserole

6 split chicken breasts
Poultry seasoning
1/2 lb. margarine
1 c. chopped green pepper
1 c. chopped onion
4 c. chicken broth (2 cans sweet sue)
1 c. rice (Uncle Ben’s wild and long rice works well)

  1. Sprinkle both sides of chicken with poultry seasoning.
  2. Melt butter, pour into 13×9” baking pan.
  3. Place chicken breasts skin side down into baking dish sprinkle with parsley.
  4. Bake at 350 degrees for 30 min. Remove from oven.  Place chicken, skin side up on a plate.
  5. In a medium bowl, combine stock, peppers and onions, and rice.  Pour into baking pan.
  6. Place chicken on top skin side up.
  7. Bake at 350 degrees for at least an hour.

Kicked-up Cheesy Chicken Casserole

1 can Rotel™  tomatoes with chilies
1 can cream of mushroom soup
8 oz. Velveeta™  cheese, diced
1 sm. onion, sauteed
1 stick margarine
1 whole chicken
1 c. Cheddar cheese
1 pack spaghetti

  1. Boil chicken and take off bone.
  2. In the same water, boil spaghetti and drain, but do not rinse.
  3. Mix all ingredients together, except Cheddar cheese.
  4. Bake at 350 degrees until Velveeta cheese is melted and hot.
  5. Garnish with Cheddar cheese and serve.

Italian Chicken & Rice Casserole

1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Dry Italian dressing mix
2 c. boiling water
2 1/2-3 lb. cut up chicken  breasts

  1. Wash and drain rice.
  2. Spread in 9 x 13 inch baking dish or 3 quart casserole.
  3. Mix soup, Italian dressing mix and water. Stir into rice.
  4. Sprinkle chicken pieces with salt and pepper. Place on top of rice mixture.
  5. Cover tightly with foil and cook for 1 hour at 350 degrees.
  6. Uncover and cook for 20 minutes longer.
  7. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8.
  8. *Cream of mushroom soup can be substituted for the cream of chicken soup.

Broccoli Cheddar Chicken Casserole

1 large bunch broccoli, chopped
2 whole chicken breasts (approx 2 lbs)
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds

  1. Place chopped broccoli in 8″x12″ baking dish.
  2. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender.
  3. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli.
  4. Sprinkle with almonds.
  5. Bake 20 to 30 minutes at 350 degrees, until heated through.

If you liked all of these, don’t forget to check out my chicken soup recipes!

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Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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