13 Ground Chicken Casserole Recipes That Make Cozy Dinners Easy

When the weather starts to cool down, there’s nothing like a cozy dinner to warm up the evening. Ground chicken casserole recipes have become my go-to for those comforting meals. They bring together lean chicken, hearty grains, and creamy sauces in such a satisfying way. From a cheesy buffalo twist to a classic chicken and rice dish, these casseroles are packed with flavor. Let’s explore these delicious recipes that promise to make your dinner table inviting and comforting.

Classic Chicken and Rice Casserole

The Classic Chicken and Rice Casserole is a comforting dish that brings warmth and satisfaction to any dining table. This recipe combines tender ground chicken with perfectly cooked rice, all enveloped in a creamy sauce that’s both rich and flavorful.

It’s an ideal choice for those busy nights when you want to prepare something hearty and delicious without spending too much time in the kitchen. The beauty of this casserole lies in its simplicity and the ease with which it can be adapted to suit individual tastes by adding different vegetables or spices.

Perfect for a family meal, this casserole serves 4-6 people, making it a great option for hosting friends or feeding a hungry family. The creamy texture of the dish is complemented by a slightly crispy topping, offering a delightful contrast in every bite.

Whether you’re familiar with casseroles or new to making them, this recipe is straightforward, guaranteeing a successful dish every time. Follow the steps carefully to create a meal that will certainly become a favorite in your household.

Ingredients:

• 1 pound ground chicken
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 cup milk
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 medium onion, finely chopped
• 1 cup frozen peas and carrots mix
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your casserole will cook evenly once it’s ready to be baked.
2. Cook the Rice: In a medium saucepan, combine the rice and chicken broth. Bring it to a boil over medium-high heat, then reduce the heat to low and cover. Allow the rice to simmer for about 15 minutes or until tender and the liquid is absorbed.
3. Prepare the Chicken Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the ground chicken, cooking until it’s browned thoroughly. Season with salt, pepper, and thyme.
4. Combine Ingredients: In a large mixing bowl, combine the cooked rice, chicken mixture, cream of mushroom soup, milk, frozen peas and carrots, and half of the shredded cheese. Mix everything until well combined.
5. Assemble the Casserole: Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining cheese over the top.
6. Prepare the Topping: In a small bowl, combine the breadcrumbs and melted butter. Stir until the breadcrumbs are moistened, then sprinkle this mixture over the casserole.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
8. Serve: Once baked, let the casserole cool for a few minutes before serving. Enjoy the dish warm for the best taste and texture.

Extra Tips:

To enhance the flavor of your Classic Chicken and Rice Casserole, consider adding a pinch of cayenne pepper for a little heat or some fresh herbs like parsley or basil for additional freshness.

You can also swap out the cream of mushroom soup for cream of chicken or celery soup if preferred. If you want a healthier version, use brown rice instead of white rice and low-fat cheese and milk.

Make sure to taste and adjust seasoning as needed before baking to confirm the flavors are balanced.

Cheesy Buffalo Chicken Casserole

Cheesy Buffalo Chicken Casserole is a delightful twist on the classic buffalo chicken dip, transformed into a hearty and comforting meal. This casserole combines the spicy, tangy flavors of buffalo sauce with creamy cheese and tender ground chicken, making it perfect for a family dinner or a game day feast.

The dish is topped with a generous layer of shredded cheese and baked to a golden, bubbly perfection. It’s an easy-to-make, crowd-pleasing dish that will satisfy everyone’s craving for something spicy, creamy, and delicious.

This casserole can be prepared ahead of time and baked just before serving, making it a convenient option for busy weeknights. The combination of flavors and textures is sure to make it a hit, whether you’re serving it as a main course or as part of a larger spread.

Best of all, it requires minimal ingredients and is adaptable to suit different tastes or dietary preferences. Here’s how to make a Cheesy Buffalo Chicken Casserole that serves 4-6 people:

Ingredients:

• 1 pound ground chicken
• 2 cups cooked rice (white or brown)
• 1 cup buffalo wing sauce
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped green onions (optional)
• 1/2 cup chopped celery (optional)
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
2. Cook the Chicken: In a large skillet over medium heat, cook the ground chicken until it’s no longer pink, breaking it apart with a wooden spoon. Season with salt and pepper to taste. Drain any excess fat.
3. Mix Ingredients: In a large mixing bowl, combine the cooked chicken, cooked rice, buffalo wing sauce, ranch dressing, 1 cup of shredded cheddar cheese, and mozzarella cheese. Mix until everything is well combined.
4. Assemble the Casserole: Transfer the mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
5. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
6. Garnish and Serve: Once baked, remove the casserole from the oven. Let it cool slightly. Garnish with chopped green onions and celery (if using) before serving for added freshness and crunch.

Extra Tips:

For added depth of flavor, you can sauté diced onions and garlic with the ground chicken. Adjust the amount of buffalo sauce to suit your taste preference – more for extra heat, or less for a milder version.

If you’re looking to make the dish healthier, you can use low-fat ranch dressing and cheese. Additionally, you can substitute cauliflower rice for traditional rice to lower the carb content.

This casserole pairs wonderfully with a side salad or some crusty bread to balance out the spiciness.

Southwest Chicken and Quinoa Bake

Southwest Chicken and Quinoa Bake is a delicious and nutritious dish that combines the wholesome flavors of the Southwest with the health benefits of quinoa and lean ground chicken. This casserole is perfect for a family dinner or a gathering with friends, offering a satisfying and hearty meal that’s both easy to prepare and full of flavor.

With ingredients like black beans, corn, and a blend of spices, this dish brings a burst of vibrant flavors to your table, making it a go-to recipe for busy weeknights or when you want to impress your guests with minimal effort.

The combination of ground chicken and quinoa provides a healthy source of protein and fiber, while the addition of vegetables and spices enhances the dish with layers of taste and texture. This casserole isn’t only nourishing but also versatile, allowing you to customize it according to your preferences or dietary needs.

Whether you’re looking for a new family favorite or a dish that can be made in advance and stored for later, the Southwest Chicken and Quinoa Bake is sure to become a staple in your kitchen.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro (optional)
• 1 lime, cut into wedges (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s hot enough to bake the casserole evenly.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let it simmer until the water is absorbed, about 15 minutes. Fluff the quinoa with a fork and set aside.
3. Prepare the Chicken Mixture: In a large skillet, heat the olive oil over medium heat. Add the ground chicken and cook until it’s no longer pink, breaking it up with a spoon as it cooks. Season with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well to combine the spices with the chicken.
4. Combine All Ingredients: In a large mixing bowl, combine the cooked quinoa, chicken mixture, black beans, corn, diced tomatoes with green chilies, and half of the shredded cheese. Mix everything until well combined.
5. Assemble the Casserole: Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining cheese on top.
6. Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Optionally, garnish with chopped cilantro and serve with lime wedges on the side for added flavor.

Extra Tips:

For an extra kick of heat, you can add diced jalapeños or a dash of hot sauce to the mixture before baking. If you prefer a creamier texture, consider adding a dollop of sour cream or a sprinkle of crushed tortilla chips on top before serving.

This casserole can also be made ahead of time and stored in the refrigerator for up to two days. Simply reheat in the oven before serving. Enjoy the delightful blend of flavors and the comforting warmth of this Southwest Chicken and Quinoa Bake!

Creamy Chicken and Broccoli Casserole

Creamy Chicken and Broccoli Casserole is a comforting and satisfying dish that’s perfect for a family dinner. This casserole combines the rich flavors of ground chicken, tender broccoli florets, and a creamy sauce, all topped with a crispy, cheesy crust. It’s a delicious way to enjoy a hearty meal while sneaking in some vegetables.

The creamy chicken and broccoli casserole isn’t only delicious but also easy to prepare, making it a great choice for busy weeknights or for impressing guests at a casual dinner party.

The dish is perfect for serving 4-6 people, making it ideal for a small family gathering or leftovers for the next day. The ingredients are straightforward and the preparation process is simple, which means you can have this comforting casserole ready in no time.

The combination of flavors and textures will have everyone coming back for seconds, and the warmth and creaminess of the dish make it a perfect choice for colder months.

Ingredients (Serving size: 4-6 people):

• 1 pound ground chicken
• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup breadcrumbs
• 2 tablespoons butter, melted

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the casserole.
2. Cook the Ground Chicken: In a large skillet over medium heat, add olive oil and cook the chopped onion and minced garlic until they’re soft and fragrant, about 3 minutes. Add the ground chicken to the skillet and cook until it’s no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat.
3. Prepare the Broccoli: While the chicken is cooking, steam the broccoli florets until they’re tender yet still crisp, about 3-4 minutes. You can do this in the microwave or on the stovetop.
4. Make the Creamy Sauce: Add chicken broth, heavy cream, Dijon mustard, salt, black pepper, paprika, and red pepper flakes (if using) to the skillet with the chicken. Stir everything together and let it simmer for about 5 minutes until the sauce thickens slightly.
5. Combine Ingredients: In a large mixing bowl, combine the cooked ground chicken mixture and steamed broccoli. Stir in the shredded cheddar cheese and half of the grated Parmesan cheese. Mix until well combined.
6. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
7. Prepare the Topping: In a small bowl, mix the breadcrumbs with the melted butter and the remaining Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
8. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
9. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your creamy chicken and broccoli casserole warm.

Extra Tips:

When preparing this casserole, feel free to customize the recipe by adding other vegetables such as mushrooms or bell peppers for extra flavor and nutrition.

If you prefer a lighter version, you can substitute the heavy cream with half-and-half or a milk alternative. For added texture, consider mixing different types of cheese such as mozzarella or Monterey Jack.

To save time, you can use pre-cooked chicken or rotisserie chicken instead of ground chicken. Make sure to taste and adjust the seasonings according to your preference before baking, as the saltiness can vary depending on the type of cheese and broth used.

Italian Chicken and Pasta Bake

Italian Chicken and Pasta Bake is a comforting and hearty dish that brings together the rich flavors of Italy in a single casserole. This dish features tender ground chicken, perfectly cooked pasta, and an array of Italian herbs and spices, all enveloped in a creamy tomato sauce and topped with gooey, melted cheese. Ideal for a family meal or a gathering with friends, this baked delight is guaranteed to satisfy everyone’s taste buds.

Perfect for a weeknight dinner, the Italian Chicken and Pasta Bake isn’t only delicious but also simple to prepare, making it a go-to recipe for busy days. With minimal prep time and the convenience of baking everything in one dish, you can enjoy a wholesome, homemade meal without spending hours in the kitchen. This casserole dish serves 4-6 people, making it great for a family dinner or leftovers for the next day.

Ingredients (serves 4-6):

• 1 pound ground chicken
• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 (24-ounce) jar marinara sauce
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or non-stick spray and set it aside.
2. Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta until al dente, according to package instructions. Once cooked, drain and set aside.
3. Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
4. Brown the Chicken: Add the ground chicken to the skillet with the onions and garlic. Cook, breaking up the meat with a wooden spoon, until the chicken is browned and cooked through, about 5-7 minutes.
5. Season and Sauce: Stir in the dried oregano, dried basil, red pepper flakes, and season with salt and pepper. Pour in the marinara sauce and heavy cream, stirring to combine. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
6. Combine Ingredients: In a large bowl, combine the cooked pasta with the chicken and sauce mixture. Stir until the pasta is evenly coated.
7. Layer and Bake: Transfer the pasta and chicken mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is slightly golden brown.
9. Serve: Remove from the oven and let the casserole sit for about 5 minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips: For a richer flavor, you can use a combination of ground chicken and Italian sausage. If you prefer a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper. To save time, you can prepare the dish in advance by assembling it earlier in the day and storing it in the refrigerator until ready to bake. Just add about 10 minutes to the baking time if the dish is cold from the fridge. Additionally, feel free to experiment with different types of pasta or cheeses to customize the dish to your taste.

Teriyaki Chicken and Vegetable Casserole

Teriyaki Chicken and Vegetable Casserole is a delightful fusion of Asian-inspired flavors combined with the comforting nature of a baked casserole. This dish combines tender ground chicken with an array of colorful vegetables, all coated in a savory teriyaki sauce. The combination of flavors and textures results in a meal that’s both satisfying and nutritious, making it a perfect family dinner option.

Not only is it delicious, but it’s also a one-dish meal that simplifies dinner preparation and cleanup. The Teriyaki Chicken and Vegetable Casserole is ideal for those busy weeknights when you need something quick and hearty. The ground chicken provides a lighter protein base that absorbs the teriyaki sauce beautifully, while the vegetables add a revitalizing crunch and burst of color.

To top it all off, the casserole is baked to perfection, giving it a slightly crispy top layer that contrasts wonderfully with the tender ingredients underneath. Serve this casserole to your family, and you’ll have everyone coming back for seconds.

Ingredients for 4-6 servings:

• 1 pound ground chicken
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1 cup sliced carrots
• 1 cup snow peas
• 1 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 cups cooked rice
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup chopped green onions
• 1/4 cup toasted sesame seeds
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C) to make sure it’s ready for baking the casserole once you have all your ingredients prepared.
2. Cook the Ground Chicken: In a large skillet over medium heat, add the sesame oil and let it heat up. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Then add the ground chicken, breaking it into small pieces as it cooks. Cook until the chicken is no longer pink.
3. Prepare the Vegetables: While the chicken is cooking, steam the broccoli florets, sliced carrots, and snow peas for about 3-4 minutes until they’re just tender but still vibrant. This helps in retaining their nutrients and bright color.
4. Combine Ingredients: In a large mixing bowl, combine the cooked ground chicken, steamed vegetables, diced red bell pepper, cooked rice, teriyaki sauce, and soy sauce. Mix well to make certain everything is evenly coated with the sauces.
5. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly and sprinkle the top with the chopped green onions and toasted sesame seeds.
6. Bake the Casserole: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly crispy and the casserole is heated through.
7. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together, making each bite full of delicious teriyaki goodness.

Extra Tips:

For added flavor, consider marinating the ground chicken in a bit of the teriyaki sauce before cooking. This can enhance the overall taste and make certain the chicken is flavorful throughout.

If you’re looking to make this dish even healthier, you can substitute brown rice for the white rice or add more vegetables, such as zucchini or mushrooms, depending on your preference. Additionally, if you prefer a bit of spice, consider adding a dash of chili flakes or a sliced chili pepper to the mix for a mild heat that complements the sweetness of the teriyaki sauce.

Tex-Mex Chicken Enchilada Casserole

Tex-Mex Chicken Enchilada Casserole is a delightful and flavorful dish that brings the zest of Mexican cuisine to your dining table. This casserole combines the rich taste of ground chicken with bold Tex-Mex spices, layered with tortillas, cheese, and enchilada sauce, creating a savory and satisfying meal.

It’s perfect for family gatherings or a weeknight dinner and is certain to be a hit with anyone who loves the vibrant flavors of Mexican-inspired dishes.

The beauty of this Tex-Mex Chicken Enchilada Casserole lies in its simplicity and the capability to customize it to your liking. You can add or substitute ingredients according to your preference, making it a versatile dish that can accommodate different tastes.

Plus, it’s an excellent way to use up leftover chicken or tortillas, making it both economical and delicious. This recipe yields a hearty casserole serving 4-6 people.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies
• 8 corn tortillas, cut into quarters
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• Sour cream and avocado slices for garnish (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to make sure it’s ready for your casserole.

2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Add the ground chicken, breaking it apart with a wooden spoon, and cook until browned, approximately 5-7 minutes. Stir in the chili powder, cumin, salt, and pepper, mixing well.

3. Add Vegetables and Sauce: Add the black beans, corn, enchilada sauce, and diced green chilies to the skillet. Stir everything together and allow the mixture to simmer for 5 minutes, letting the flavors meld together.

4. Assemble the Casserole: In a greased 9×13 inch baking dish, spread a layer of the chicken mixture. Top with a layer of the quartered tortillas, followed by a portion of the shredded cheese.

Repeat the layers, finishing with a generous amount of cheese on top.

5. Bake the Casserole: Place the assembled casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Sprinkle with chopped cilantro before serving. Top with sour cream and avocado slices if desired.

Extra Tips:

For a spicier kick, consider adding sliced jalapeños to the layers or using a spicier enchilada sauce. If you prefer a milder dish, opt for mild green chilies and make sure the enchilada sauce is mild as well.

To save time, you can prepare the chicken mixture a day ahead and store it in the refrigerator until you’re ready to assemble the casserole. Additionally, this dish can be made gluten-free by ensuring the tortillas and enchilada sauce are gluten-free.

Enjoy your Tex-Mex Chicken Enchilada Casserole with a side of Spanish rice or a fresh salad for a complete meal.

Spinach and Artichoke Chicken Bake

Spinach and Artichoke Chicken Bake is a delightful ground chicken casserole dish that combines the rich flavors of spinach, artichokes, and creamy cheese. This dish is inspired by the classic spinach and artichoke dip, but with the added heartiness of ground chicken to make it a satisfying main course.

Perfect for a family dinner or a gathering with friends, this casserole is both comforting and nutritious, offering a balanced meal that’s sure to please everyone’s palate.

This recipe is designed to serve 4-6 people, making it ideal for a small group. The combination of tender ground chicken, savory spinach, tangy artichokes, and creamy cheese creates a harmonious blend of flavors.

The bake isn’t only delicious but also easy to prepare, making it a great option for both novice cooks and seasoned chefs alike. With its appealing taste and comforting texture, Spinach and Artichoke Chicken Bake is certain to become a favorite in your household.

Ingredients (serves 4-6):

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 5 ounces fresh spinach leaves
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is hot enough to cook the casserole evenly once you place it inside.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent. Add the ground chicken to the skillet, cooking it until it’s no longer pink. Break up any large chunks with a spatula for even cooking.
3. Prepare Spinach and Artichokes: Add the chopped artichoke hearts and fresh spinach to the skillet. Stir well, cooking until the spinach has wilted and combined with the other ingredients.
4. Mix the Cheeses: In a large mixing bowl, combine the ricotta cheese, sour cream, shredded mozzarella, and grated Parmesan. Stir in the dried oregano, salt, black pepper, and crushed red pepper flakes for added heat if desired.
5. Combine and Assemble: Add the cooked chicken mixture to the cheese mixture, stirring until everything is well-combined. Pour this mixture into a greased 9×13-inch baking dish, spreading it out evenly.
6. Top and Bake: In a small bowl, combine the bread crumbs with the melted butter. Sprinkle this mixture over the casserole. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
7. Serve: Once done, remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together and makes it easier to cut into portions.

Extra Tips:

For an extra flavor boost, consider adding some sun-dried tomatoes or roasted red peppers to the casserole. You can also substitute ground turkey or Italian sausage for the ground chicken if you prefer.

If you’re short on time, frozen spinach can be used instead of fresh; just make sure to thaw and drain it well to avoid excess moisture in the dish. Finally, if you want to make the dish a bit lighter, you can use low-fat versions of the ricotta, sour cream, and mozzarella cheese without sacrificing taste.

Chicken Alfredo Casserole

Chicken Alfredo Casserole is a creamy, comforting dish that combines the rich flavors of Alfredo sauce with the hearty taste of ground chicken. Perfect for family dinners or gatherings, this casserole is certain to please both kids and adults alike.

The creamy Alfredo sauce blends beautifully with tender pasta and savory ground chicken, creating a delightful meal that’s both satisfying and easy to prepare. This recipe involves simple steps of cooking the pasta, browning the ground chicken, and mixing everything together before baking it to perfection.

The result is a golden, bubbly casserole with a deliciously cheesy top that pairs wonderfully with a side salad or garlic bread. With a few basic ingredients and straightforward instructions, this Chicken Alfredo Casserole is a must-try for anyone looking to enjoy a tasty homemade meal.

Ingredients (serves 4-6):

• 1 pound ground chicken
• 12 ounces penne pasta
• 2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set aside.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

3. Brown the Chicken: In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 1 minute until fragrant.

Add the ground chicken and cook until browned, breaking it up with a spoon, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.

4. Combine Ingredients: In a large bowl, combine the cooked pasta, browned chicken, Alfredo sauce, and half of the mozzarella and Parmesan cheeses. Mix well until everything is evenly coated.

5. Assemble the Casserole: Pour the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining mozzarella and Parmesan cheeses.

6. Bake: Place the baking dish in the preheated oven and Bake for 25-30 minutes, or until the cheese is melted and the top is golden brown.

7. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips:

For the best flavor, use a high-quality Alfredo sauce, whether store-bought or homemade.

Feel free to add vegetables like spinach or broccoli for extra nutrition and color. If you prefer a spicier dish, a pinch of red pepper flakes can be added when browning the chicken.

For a gluten-free version, substitute regular pasta with gluten-free pasta. To guarantee the casserole is extra cheesy, consider adding an extra sprinkle of cheese on top during the last few minutes of baking.

Greek-Style Chicken and Orzo Casserole

This Greek-Style Chicken and Orzo Casserole is a delightful and comforting dish that combines tender ground chicken with the rich flavors of Mediterranean ingredients. The orzo absorbs the delicious tomato-based sauce, infused with the aromatic presence of herbs and spices.

It’s an easy-to-make dish that brings a taste of Greece to your dinner table, perfect for a family meal or a casual gathering with friends. This casserole is a harmonious blend of textures and flavors, topped with crumbled feta cheese that melts into the warm dish, adding a creamy and tangy finish.

The dish serves 4-6 people and is perfect for a weeknight dinner or a potluck. The recipe calls for simple ingredients that are readily available, making it convenient for anyone looking to whip up a quick yet delicious meal. The combination of ground chicken, orzo, and a medley of vegetables guarantees a well-rounded meal that doesn’t skimp on nutrition or flavor.

Enjoy the aromas that fill your kitchen as this casserole bakes to perfection.

Ingredients:

• 1 pound ground chicken
• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup baby spinach leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon

Cooking Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare a 9×13-inch baking dish by lightly greasing it with olive oil.
2. Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the ground chicken, cooking until it’s browned and fully cooked. Break up any large chunks with a spoon.
3. Add Tomatoes and Herbs: Stir in the diced tomatoes, chicken broth, dried oregano, and dried basil. Season with salt and pepper to taste. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
4. Combine with Orzo: Add the uncooked orzo pasta and baby spinach leaves to the skillet. Stir well to combine, making sure the orzo is evenly distributed and begins to absorb the liquid.
5. Transfer to Baking Dish: Pour the skillet mixture into the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil to keep the moisture in.
6. Bake: Place the covered dish in the preheated oven and bake for 25 minutes. Remove the foil and sprinkle the crumbled feta cheese over the top. Return the dish to the oven, baking for an additional 10 minutes or until the cheese is slightly golden and bubbly.
7. Garnish and Serve: Once the casserole is done, remove it from the oven and let it rest for a few minutes. Garnish with the chopped fresh parsley and a squeeze of lemon juice before serving.

Extra Tips:

For best results, use high-quality feta cheese as it greatly enhances the flavor of the dish. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the tomato mixture.

Additionally, you can substitute ground turkey or beef if you wish to alter the protein. For a vegetarian option, replace the chicken with chickpeas or additional vegetables. This casserole can also be prepared ahead of time and refrigerated; just adjust the baking time slightly if starting from cold.

BBQ Chicken and Cornbread Casserole

BBQ Chicken and Cornbread Casserole is a delightful fusion of flavors that combines the smoky taste of barbecue sauce with the sweet, moist texture of cornbread. This dish is perfect for a family dinner or a gathering with friends, offering a comforting meal that’s both hearty and satisfying. The ground chicken adds a lean protein component, making the casserole both nutritious and delicious.

The layers of cornbread, cheese, and BBQ chicken create a mouthwatering dish that’s sure to become a favorite in your household. This casserole is easy to prepare and can be made ahead of time, making it convenient for busy weeknights. The rich flavors of the barbecue sauce seep into the cornbread, creating a harmonious blend that’s enhanced by the addition of melted cheese.

With just a few simple ingredients, you can have a meal that isn’t only tasty but also visually appealing. Whether you’re serving it for a casual dinner or a special occasion, this BBQ Chicken and Cornbread Casserole is bound to impress.

Ingredients (Serves 4-6)

• 1 lb ground chicken
• 1 cup BBQ sauce
• 1 cup frozen corn kernels
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cups shredded cheddar cheese
• 1 package (8.5 oz) cornbread mix
• 1/3 cup milk
• 1 large egg
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the casserole cooks evenly once it’s placed inside.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they become soft and translucent, about 5 minutes. Add the ground chicken, breaking it up with a spatula, and cook until it’s no longer pink.
3. Add Sauce and Vegetables: Stir in the BBQ sauce and frozen corn kernels. Mix well, allowing the flavors to combine, and season with salt and pepper to taste. Let simmer for about 5 minutes, then remove from heat.
4. Prepare the Cornbread Batter: In a mixing bowl, combine the cornbread mix, milk, and egg. Stir until just combined, being careful not to overmix.
5. Assemble the Casserole: Spread the chicken mixture evenly in a 9×13 inch baking dish. Sprinkle 1 cup of cheddar cheese over the chicken mixture. Pour the cornbread batter over the top, spreading it evenly across the surface.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Add Final Touches: Remove the casserole from the oven and sprinkle the remaining cheddar cheese on top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Serve: Allow the casserole to cool for a few minutes before serving. This will make it easier to cut into portions and serve.

Extra Tips

When preparing BBQ Chicken and Cornbread Casserole, feel free to customize the dish by adding other ingredients such as black beans or jalapeños for extra heat. If you prefer a spicier dish, consider using a spicy BBQ sauce or adding a pinch of cayenne pepper to the chicken mixture.

Additionally, using freshly grated cheese can enhance the flavor and melt more smoothly than pre-shredded varieties. For a gluten-free version, substitute the cornbread mix with a gluten-free alternative. Enjoy experimenting with different flavors to make this casserole uniquely yours!

Moroccan-Spiced Chicken and Couscous Bake

Moroccan-Spiced Chicken and Couscous Bake is a delightful and aromatic dish that combines the exotic flavors of Morocco with the comfort of a hearty casserole. This recipe features ground chicken infused with a blend of spices such as cumin, coriander, and cinnamon, which provide a warm and inviting taste profile. The chicken is paired with fluffy couscous and vegetables, all baked together to create a satisfying meal perfect for a family dinner or a gathering of friends.

The beauty of this dish lies not only in its rich flavors but also in its simplicity. Couscous, which cooks quickly, absorbs the fragrant spices and chicken juices, guaranteeing every bite is packed with taste. This casserole isn’t only nourishing but also visually appealing with its colorful array of vegetables. The Moroccan-Spiced Chicken and Couscous Bake is an ideal meal for those looking to explore international flavors without leaving the comfort of their kitchen.

Ingredients for 4-6 servings:

• 1 pound ground chicken
• 1 cup uncooked couscous
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s ready for the casserole.
2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and zucchini. Sauté for about 5 minutes, until the vegetables are softened.
3. Brown the Chicken: Add the ground chicken to the skillet with the vegetables. Cook until the chicken is browned and no longer pink, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
4. Add Spices and Garlic: Stir in the minced garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for an additional 2 minutes until the spices are fragrant.
5. Combine with Tomatoes: Pour in the can of diced tomatoes along with their juice. Stir everything together and let it simmer for 5 minutes to allow the flavors to meld.
6. Prepare the Couscous: In a separate large bowl, combine the uncooked couscous and chicken broth. Let it sit for about 5 minutes until the couscous absorbs the broth.
7. Assemble the Casserole: In a large baking dish, spread the couscous evenly across the bottom. Pour the chicken and vegetable mixture over the couscous, spreading it out evenly.
8. Bake the Casserole: Cover the baking dish with foil and transfer it to the preheated oven. Bake for 20-25 minutes, until everything is heated through and the flavors have combined.
9. Finish with Cilantro: Once baked, remove the foil, and sprinkle the chopped fresh cilantro over the top of the casserole. Serve immediately with lemon wedges on the side.

Extra Tips:

For an added depth of flavor, you can toast the couscous in a dry pan for a few minutes before combining it with the chicken broth. This will enhance its nutty flavor and prevent it from becoming mushy.

For those who prefer a bit more heat, increase the amount of cayenne pepper or add chopped fresh chili. Additionally, this dish can be prepared in advance and refrigerated, then simply reheated in the oven before serving, making it a perfect option for meal prep or entertaining.

Chicken and Mushroom Stroganoff Casserole

Chicken and Mushroom Stroganoff Casserole is a comforting and delicious dish that combines the rich flavors of creamy mushroom sauce with tender ground chicken. This casserole is perfect for a family dinner or a gathering with friends, bringing warmth and satisfaction to the table. The combination of savory mushrooms, onions, and herbs creates a delightful base that complements the juicy chicken, while the creamy sauce envelops all the ingredients in a luscious embrace.

Serve this casserole with a side of crusty bread or a simple green salad for a complete and hearty meal.

In this recipe, ground chicken is first cooked with aromatic onions, garlic, and mushrooms to build a depth of flavor. A creamy sauce is then created using sour cream and broth, which is mixed with the chicken and mushroom base before being baked to perfection. The casserole is finished with a layer of melted cheese, adding a golden, bubbly topping that enhances the dish’s appeal.

This Chicken and Mushroom Stroganoff Casserole serves 4-6 people, making it an ideal choice for a cozy dinner night.

Ingredients:

• 1 1/2 pounds ground chicken
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 2 cups egg noodles, cooked and drained
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it’s ready for baking once the casserole is assembled.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken and cook until browned and cooked through, breaking it into small pieces with a spatula. Remove the chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and garlic, and sauté for about 2 minutes until the onion becomes translucent and fragrant. Add the sliced mushrooms and continue to cook for another 5 minutes until the mushrooms are tender.
4. Season and Thicken: Stir in the dried thyme, salt, and pepper to taste. Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1 minute to eliminate the raw flour taste.
5. Make the Sauce: Gradually whisk in the chicken broth, guaranteeing there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly. Stir in the sour cream until the sauce is smooth and creamy.
6. Combine Ingredients: Return the cooked chicken to the skillet and mix well. Add the cooked egg noodles and toss everything together to guarantee the noodles are well-coated with the sauce.
7. Assemble the Casserole: Transfer the chicken and noodle mixture to a greased baking dish. Spread it evenly and top with shredded mozzarella cheese.
8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden crust.
9. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips:

For a richer flavor, consider adding a splash of white wine to the mushroom mixture before adding the flour. You can also use a mix of mushrooms, such as cremini or shiitake, for added depth.

If you prefer a lighter version, substitute Greek yogurt for sour cream. Make sure to taste and adjust the seasoning before baking, as the flavors will meld together during cooking.

Finally, for a crispier top, you can broil the casserole for a few minutes at the end of baking.