Do you love the smell of your dinner cooking in the oven? I sure do! Here are a few of my favorite easy chicken casserole recipes you can make any day of the week. Did you know the word casserole became popular back in the twentieth century, especially in 1950 when new glassware became popular? People liked the idea of using one dish to cook and serve a meal.
I know I love my casserole pans. Do you remember making a 9 by 13-inch casserole for a church function? They would hand out the recipe to 6 or 7 people to make for a church party. Oh my, did they all look different! That was quite the experience. We still served all the casseroles, life can be comical sometimes. Casserole Pans
Can I Use Leftover Chicken In These Chicken Casserole Recipes?
Some chicken casserole recipes use leftover cooked chicken and some require raw chicken. Plus, you can always substitute canned or freeze-dried chicken with cooked chicken. Costco has great rotisserie chickens for $4.99 each. What a great deal! They would work great in the enchiladas below.
What Side Dishes Can I Use With These Chicken Casserole Recipes?
- Cooked Rice
- Mashed Potatoes
- Garlic mashed potatoes
- Tossed salad with tomatoes, cucumbers, celery, etc.
- Green beans
- Salsa by Linda
- Refried beans
- Pinto beans
- Sliced tomatoes
- Spanish Rice by Linda
- Lettuce wedges with Balsamic vinegar
Chicken Casserole Recipes
Chicken and Peaches
I love this chicken and peach recipe because I always have the ingredients to throw it together. It may sound weird, but it’s a good one to serve to guests, I promise. Dinner can be made in no time. Cook some rice to serve with it and add a vegetable for a side dish.
- 4 boneless chicken breasts
- 2 tablespoons butter
- 2 tablespoons finely chopped onions
- 1 32- ounce can of peaches
- 1 pkg chopped broccoli, cooked, and drained
- 1 cup mayonnaise
- 1 cup sour cream
- Parmesan Cheese
Saute the chicken and onions in the butter. Steam the broccoli and drain. Grease a square 8-inch casserole dish. Place the broccoli on the left side of the pan. Now, place the chicken down the middle. Place the peaches on the right side. Combine the mayonnaise and sour cream. Spread the mixture across the broccoli, chicken and peaches. Sprinkle with the Parmesan cheese and broil until brown bubbles appear.
Chicken and Rice Casserole
This is a great recipe because, here again, we typically have all the ingredients in our freezer or pantry. By the way, I keep my sliced almonds in the freezer, they last so much longer.
- 1/4 cup butter
- 5 tablespoons flour
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1-1/2 cups milk
- 1-1/2 cups cooked rice
- 2 cups diced cooked chicken
- 3/4 cup sliced mushrooms
- 1/2 cup chopped pimento (if desired)
- 1/4 cup sliced almonds (if desired)
Grab a frying pan and melt the butter. Combine the flour, salt, and pepper and add to the butter. Stir in the chicken broth and milk. Bring to a boil and stir constantly. Boil for one minute. Mix the sauce with the remaining ingredients. Pour into a greased 8-inch square baking dish. Bake at 350 degrees for 40-45 minutes.
Chicken Salsa Casserole
I may have mentioned I love Mexican food, I mean I love it more than American food. I could eat homemade salsa every night. Life is so good!
- 4 chicken breasts, cooked and deboned
- 1 can mushroom soup
- 1 can cream of chicken soup
- 1 medium onion, chopped
- 1 cup milk
- 1 can green chili sauce
- 1/2 pound grated cheese
- 12 corn tortillas-cut into strips
Preheat the oven to 325 degrees. Grease a baking dish and start layering the ingredients, first the tortilla strips, then the chicken, then the soup mixture, and cheese. Repeat in layers, top with cheese. Cook covered for one hour, then uncover and bake another 30 minutes or until it starts to bubble.
Please let me know if you try some of these recipes, I love hearing from you. We’ll need to have a variety of recipes to prepare for friends and family if we lose power for an extended period of time. We may as well cook or bake some chicken casserole recipes we like to eat. May God bless this world, Linda