Busy weeknights call for dinners that are easy to prep and filling enough to satisfy the whole family. These high-protein chicken casseroles bring together simple ingredients for comforting meals with less fuss. You’ll find practical ideas for using cooked chicken, pantry staples, and fresh vegetables. Choose one for tonight, or save a few for your weekly meal plan.
Helpful Tips Before You Start
A few simple prep steps can make these chicken casseroles faster and more satisfying on busy weeknights.
Use Cooked Chicken to Save Time
Shredded rotisserie chicken or leftover cooked chicken can cut down on prep. Add it as directed so it stays moist while the casserole bakes.
Choose Protein-Rich Add-Ins
Beans, cottage cheese, Greek yogurt, and higher-protein pasta can boost protein without much extra effort. Check the recipe before swapping ingredients, since some may change the texture.
Cut Ingredients into Similar Sizes
Evenly sized pieces of chicken and vegetables cook at a more consistent rate. If a recipe calls for raw chicken, make sure it reaches 165°F in the thickest piece.
Prep Ahead Carefully
Assemble the casserole in advance if the recipe allows, then cover and refrigerate it. Add extra bake time if it goes into the oven cold.
Let It Rest Before Serving
Resting the casserole for about five minutes helps it set and makes serving easier. It also gives the heat a chance to distribute evenly.
Chicken Broccoli Quinoa Casserole with Cheddar
This one-dish casserole brings together tender chicken, fluffy quinoa, and broccoli under a golden layer of cheddar. It’s a practical choice for a busy weeknight when you want a filling meal without juggling several pans.
A little garlic and Dijon add savory flavor, while Greek yogurt keeps the casserole creamy. The quinoa absorbs the chicken broth as it bakes, giving each serving a hearty texture with plenty of broccoli and melted cheese.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 ¾ cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
- 4 cups small broccoli florets
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 ½ cups shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with olive oil.
- Add the rinsed quinoa and chicken broth to the baking dish. Stir to spread the quinoa evenly across the bottom.
- In a bowl, toss the chicken pieces with the olive oil, garlic powder, smoked paprika, salt, and black pepper. Arrange the seasoned chicken over the quinoa.
- Cover the baking dish tightly with foil and bake for 25 minutes. The quinoa should be starting to absorb the broth, and the chicken should be mostly cooked.
- Carefully remove the foil. Stir in the broccoli, Greek yogurt, Dijon mustard, and 1 cup of the shredded cheddar. Mix well so the yogurt and cheese coat the quinoa and chicken.
- Spread the mixture evenly in the dish and top with the remaining ½ cup of cheddar. Bake uncovered for 15 to 20 minutes, until the broccoli is tender, the cheese is melted, and the chicken is cooked through.
- Let the casserole rest for 5 minutes before serving so the quinoa can settle and the portions hold together more easily.
Extra Tips
Cut the broccoli into small, similar-sized florets so it cooks evenly during the final bake. For a make-ahead dinner, combine the quinoa, broth, and seasoned chicken in the baking dish, cover, and refrigerate; stir in the broccoli, yogurt, Dijon, and cheese just before baking, adding a few extra minutes if the dish is cold.Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Aluminum Foil
Buffalo Chicken and Cauliflower Rice Casserole
This casserole brings together tender chicken, cauliflower rice, and tangy buffalo sauce in one easy weeknight meal. It’s a handy way to enjoy buffalo chicken flavors without serving them in a wrap or over rice.
Creamy cheese balances the heat, while a bubbly, lightly golden top adds a cozy finish. Serve it straight from the baking dish for a simple family dinner.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups cauliflower rice, thawed if frozen and patted dry
- 1/2 cup buffalo sauce
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, garlic powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the cauliflower rice to the skillet and cook for 3 to 4 minutes, stirring often, to remove excess moisture.
- In a large bowl, stir together the buffalo sauce, cream cheese, and Greek yogurt until mostly smooth. Fold in the cooked chicken and cauliflower rice, then stir in 3/4 cup of the cheddar.
- Spread the mixture in the prepared baking dish. Sprinkle the remaining 1/4 cup cheddar over the top.
- Bake for 18 to 22 minutes, until hot and bubbling around the edges. Scatter the sliced green onions over the casserole before serving.
Extra Tips
Patting thawed cauliflower rice dry helps keep the casserole from turning watery. For a milder buffalo flavor, reduce the buffalo sauce slightly and use the same amount of Greek yogurt. Refrigerate leftovers in a covered container and reheat until steaming hot.Course: Main Course Cuisine: American Equipment: Large Skillet, Large Bowl, 9-by-13-inch Baking Dish
Greek Chicken Orzo Casserole with Spinach and Feta
This Greek-inspired casserole brings chicken, tender orzo, spinach, and tangy feta together in one baking dish. Lemon, garlic, and oregano add fresh, savory flavor without making dinner complicated.
It is a handy choice for a busy weeknight when you want a hearty meal with minimal cleanup. The orzo cooks in the casserole, soaking up the broth as the chicken turns tender and the feta softens on top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups uncooked orzo
- 2 1/2 cups low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 3 cups baby spinach
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes, stirring occasionally, until the pieces are lightly browned on the outside. Transfer the chicken to the baking dish. It does not need to be cooked through yet.
- Add the onion to the same skillet and cook for about 3 minutes, until softened. Stir in the garlic, oregano, salt, and black pepper, then cook for 30 seconds.
- Add the uncooked orzo to the skillet and stir to coat it with the onion mixture. Pour in the chicken broth, lemon zest, and lemon juice. Bring the mixture to a gentle simmer, stirring once, then remove the skillet from the heat.
- Stir the spinach into the orzo mixture until it begins to wilt. Pour everything over the chicken in the baking dish and spread it into an even layer. Cover the dish tightly with foil.
- Bake for 20 minutes. Remove the foil, stir the orzo gently, and check that the pasta is tender and most of the broth has been absorbed. If the orzo is still firm, cover and bake for another 3 to 5 minutes.
- Sprinkle the feta over the casserole and bake uncovered for 5 minutes, until warmed through. Finish with the chopped parsley and let the casserole rest for 5 minutes before serving.
Extra Tips
Keep the foil sealed during the first part of baking so the orzo cooks evenly in the broth. If the casserole looks a little loose when it comes out of the oven, let it rest before serving. For a brighter Greek-style finish, add a little extra lemon juice at the table.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Chicken Enchilada Black Bean Casserole
This casserole brings enchilada flavor to the table without the extra work of rolling tortillas. Chicken, black beans, and corn bake together in a rich red enchilada sauce, with melted cheese on top.
It’s a practical choice for a busy weeknight, and the layers make it easy to serve straight from the baking dish. Expect tender chicken, soft tortillas, hearty beans, and a lightly crisp, cheesy top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 (10-ounce) can red enchilada sauce
- 6 small corn tortillas, cut into strips
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, cumin, chili powder, garlic powder, and salt. Cook, stirring occasionally, until the chicken is lightly browned and cooked through.
- Stir in the black beans, corn, and enchilada sauce. Remove the skillet from the heat and fold in the tortilla strips until they are coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Monterey Jack cheese over the top.
- Bake until the casserole is bubbling around the edges and the cheese is melted, about 20 minutes. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a softer, more evenly sauced casserole, make sure the tortilla strips are thoroughly coated before baking. If you assemble it ahead, keep it covered in the refrigerator and add a few extra minutes to the baking time so it heats through.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-9-inch Baking Dish
Creamy Tuscan Chicken and White Bean Casserole
This casserole brings together tender chicken, creamy white beans, sun-dried tomatoes, spinach, and Italian herbs in one comforting dish. A quick stovetop sauce and a short bake make it a practical choice for a busy weeknight.
The sauce is rich and savory, while the beans add a hearty texture and help make each serving satisfying. Serve it straight from the baking dish with crusty bread to catch the creamy sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- ⅓ cup chopped sun-dried tomatoes packed in oil, drained
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup finely grated Parmesan cheese, divided
- 3 cups baby spinach
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat the oven to 400°F. Pat the chicken dry, then season it with the salt, black pepper, and Italian seasoning.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, turning once, until lightly browned. The chicken does not need to be cooked through yet.
- Add the garlic and sun-dried tomatoes. Stir for about 30 seconds, just until fragrant. Add the cannellini beans and chicken broth, and bring the mixture to a gentle simmer.
- Stir in the heavy cream, ¼ cup of the Parmesan, and the crushed red pepper flakes. Fold in the spinach a handful at a time until wilted.
- Sprinkle the remaining Parmesan over the top. Transfer the oven-safe skillet to the oven and bake for 12 to 15 minutes, until the chicken is cooked through and the sauce is bubbling.
- Let the casserole rest for 5 minutes before serving. The sauce will thicken slightly as it stands.
Extra Tips
For a thicker sauce, mash a few of the cannellini beans against the side of the skillet before baking. If your skillet is not oven-safe, transfer the mixture to a baking dish before adding the remaining Parmesan. Store leftovers in the refrigerator and reheat gently so the cream sauce stays smooth.Course: Main Course Cuisine: Italian Equipment: Large oven-safe skillet, Measuring cups and spoons, Cutting board, Knife
BBQ Chicken Sweet Potato Casserole with Corn
Tender sweet potatoes, smoky barbecue chicken, and sweet corn make this casserole a hearty weeknight meal. A layer of melted cheddar ties everything together, while a little red onion adds a bright, savory bite.
Use cooked chicken to keep the prep simple. The casserole bakes in one dish and brings together the familiar flavors of barbecue chicken with the soft, creamy texture of sweet potatoes.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken
- ½ cup barbecue sauce
- 1 cup corn kernels, thawed if frozen
- ½ small red onion, thinly sliced
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Add the sweet potatoes to the dish. Toss them with the olive oil, salt, and black pepper, then spread them into an even layer. Cover the dish with foil and bake for 20 minutes, until the potatoes are beginning to soften.
- Meanwhile, stir the shredded chicken and barbecue sauce together in a bowl until the chicken is evenly coated.
- Carefully remove the foil. Scatter the corn over the sweet potatoes, then spoon the barbecue chicken over the corn. Add the sliced red onion and spread the cheddar evenly across the top.
- Bake uncovered for 15 to 20 minutes, until the sweet potatoes are tender and the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Cut the sweet potatoes into evenly sized cubes so they soften at the same pace. If your barbecue sauce is especially sweet, use a sharp cheddar to balance the flavor. Refrigerate leftovers in a covered container and reheat them in the oven until warmed through.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl, Aluminum Foil
Chicken Parmesan and Chickpea Casserole
This Chicken Parmesan and Chickpea Casserole brings together tender chicken, hearty chickpeas, tomato sauce, and a golden layer of mozzarella and Parmesan. It has the familiar Italian-inspired flavor of chicken Parmesan, with chickpeas making the casserole extra filling.
It’s a practical choice for a busy weeknight since the chicken cooks right in the baking dish with the sauce. Serve it straight from the oven for a cozy meal with a crisp, cheesy top and a tender center.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 ½ cups marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ⅓ cup finely grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish with a little of the olive oil.
- Add the chicken pieces and chickpeas to the baking dish. Pour in the marinara sauce, then sprinkle over the Italian seasoning, garlic powder, salt, and black pepper. Stir until the chicken and chickpeas are evenly coated.
- Spread the mixture into an even layer. Cover the dish with foil and bake for 20 minutes.
- Carefully remove the foil. Stir the casserole and check that the chicken is cooked through, with no pink in the center. If needed, return it to the oven uncovered until done.
- Sprinkle the mozzarella and Parmesan evenly over the casserole. Toss the panko with the remaining olive oil, scatter it over the cheese, and bake uncovered for 8 to 10 minutes, until the cheese is melted and the topping is golden.
- Let the casserole rest for 5 minutes, then finish with the chopped fresh basil before serving.
Extra Tips
For a crispier topping, place the casserole under the broiler briefly after baking and watch it closely so the breadcrumbs do not burn. Letting it rest before serving helps the sauce settle around the chicken and chickpeas.Course: Main Course Cuisine: Italian Equipment: Medium Baking Dish, Foil, Mixing Bowl
Lemon Herb Chicken and Brown Rice Casserole
This casserole pairs tender chicken and nutty brown rice with lemon, garlic, and fresh herbs. Everything cooks together in one baking dish, making it a practical choice for a busy weeknight.
The rice turns soft and savory as it absorbs the chicken broth, while lemon zest and juice keep the flavors bright. Serve it straight from the oven for a cozy, satisfying meal.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain brown rice
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly oil a 2-quart baking dish with a little of the olive oil.
- Warm the remaining olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.
- Stir the uncooked brown rice into the skillet. Add the oregano, thyme, salt, and pepper, and stir to coat the rice with the oil and seasonings.
- Transfer the rice mixture to the baking dish. Arrange the chicken pieces over the rice, then pour in the chicken broth. Stir in the lemon zest and juice.
- Cover the dish tightly with foil and bake for 65 minutes. Check that the rice is tender and the chicken is fully cooked. If the rice needs more time, cover and bake for another 5 to 10 minutes.
- Let the casserole rest, covered, for 5 minutes. Fluff the rice gently, fold in the parsley, and serve.
Extra Tips
Brown rice needs more liquid and baking time than white rice, so keep the dish tightly covered while it cooks. If the top looks dry before the rice is tender, stir in a small splash of warm chicken broth before covering it again. A little extra lemon juice at the table brightens the herbs.Course: Main Course Cuisine: Mediterranean Equipment: Skillet, 2-quart Baking Dish, Aluminum Foil
Pesto Chicken Tortellini Casserole with Spinach
This easy casserole brings tender chicken, cheese tortellini, and spinach together in a creamy pesto sauce. It is a filling weeknight dinner that gets a head start from cooked chicken and refrigerated tortellini.
Pesto adds a bright, herby flavor, while mozzarella melts into a soft, cheesy top. Serve it straight from the baking dish for a cozy meal with little fuss.
Serves 4 people.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 package (20 ounces) refrigerated cheese tortellini
- 3 cups baby spinach
- 1 cup basil pesto
- ¾ cup heavy cream
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Cook the tortellini according to the package directions, stopping at the shortest recommended cooking time. Drain it well.
- In a large bowl, stir together the pesto, heavy cream, and black pepper. Add the cooked chicken, tortellini, and spinach, then mix until everything is coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the Parmesan and half of the mozzarella over the top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil, scatter the remaining mozzarella over the casserole, and bake uncovered for 10 to 15 minutes, until hot and bubbling and the cheese is melted.
- Let the casserole rest for 5 minutes before serving so the sauce can settle.
Extra Tips
Cook the tortellini just until tender so it holds its shape during baking. If your pesto is especially thick, stir it with the cream before adding the other ingredients to help coat the chicken and pasta evenly. Refrigerate leftovers in a covered container and reheat with a small splash of cream to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Mixing Bowl, 9-by-13-inch Baking Dish
Chicken, Mushroom, and Lentil Casserole
This hearty casserole brings together tender chicken, earthy mushrooms, and lentils in a savory, herb-scented sauce. The lentils make it filling, while a golden layer of cheese adds a cozy finish.
It is a practical choice for a busy weeknight because the chicken and lentils cook together in one baking dish. Serve it straight from the oven for a comforting meal with plenty of protein and a satisfying mix of textures.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup dried brown lentils, rinsed and drained
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- ¾ cup shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and mushrooms, then cook for 6 to 8 minutes, stirring occasionally, until softened and the mushrooms have released most of their moisture. Stir in the garlic and cook for 30 seconds.
- Add the chicken pieces, lentils, chicken broth, thyme, smoked paprika, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a gentle simmer.
- Transfer everything to the prepared baking dish. Cover tightly with foil and bake for 45 minutes, or until the lentils are tender and the chicken is cooked through.
- Carefully remove the foil. Stir in the Greek yogurt and ½ cup of the cheddar until evenly combined. Sprinkle the remaining cheddar over the top.
- Return the dish to the oven uncovered for 8 to 10 minutes, until the cheese has melted and the casserole is bubbling around the edges. Let it rest for 5 minutes, then scatter the parsley over the top before serving.
Extra Tips
Check the lentils near the end of baking, since their cooking time can vary slightly. If they are still firm, cover the dish again and bake for a few more minutes. Stir the Greek yogurt in after baking so it stays creamy, and serve the casserole on its own or with a simple green salad.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Salsa Verde Chicken and Pinto Bean Casserole
This salsa verde chicken and pinto bean casserole brings tender chicken, creamy beans, and tangy green salsa together in one easy bake. Melted Monterey Jack adds a soft, cheesy top, while cumin and garlic give the filling a warm, savory flavor.
It works well for a busy weeknight when you want a hearty meal without lots of separate steps. Serve it straight from the baking dish, with the fresh cilantro and lime adding a bright finish.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup salsa verde
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the garlic, cumin, salt, and black pepper. Stir for about 30 seconds, just until fragrant.
- Add the chicken pieces and cook for 4 to 5 minutes, stirring often, until the outsides are no longer pink. The chicken does not need to be fully cooked yet.
- Stir in the salsa verde, pinto beans, and corn. Transfer the mixture to the prepared baking dish and spread it evenly.
- Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the Monterey Jack over the top, and bake uncovered for 8 to 10 minutes, until the chicken is cooked through and the cheese has melted.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, choose a mild salsa verde, or use a hotter one for more kick. Let the dish rest before serving so the filling settles, then squeeze lime over each portion to brighten the salsa and beans.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Foil
Ranch Chicken, Potato, and Green Bean Casserole
This one-pan casserole brings together tender chicken, hearty potatoes, and green beans with a creamy ranch-seasoned sauce. It is a filling choice for busy weeknights, with protein and vegetables all baked together.
The potatoes turn soft and creamy while the top gets lightly golden. Ranch seasoning, cheddar, and a crisp breadcrumb topping give every serving plenty of savory flavor and texture.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound baby potatoes, quartered
- 12 ounces fresh green beans, trimmed and cut in half
- 1 tablespoon olive oil
- 1 packet (1 ounce) ranch seasoning mix
- 1 cup sour cream
- ½ cup low-sodium chicken broth
- 1 cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Put the potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for 5 minutes, then drain. This gives them a head start so they cook through alongside the chicken and green beans.
- In a large bowl, whisk together the sour cream, chicken broth, and ranch seasoning. Add the chicken, potatoes, and green beans. Toss until everything is coated, then transfer the mixture to the baking dish and spread it into an even layer.
- Cover the dish tightly with foil and bake for 25 minutes. Check that the potatoes are nearly tender and the chicken is cooked through.
- Mix the panko breadcrumbs with the melted butter. Remove the foil, sprinkle the casserole with cheddar and then the buttered breadcrumbs, and bake uncovered for 8 to 10 minutes, until the cheese is melted and the topping is golden.
- Let the casserole rest for 5 minutes before serving so the sauce can settle.
Extra Tips
Cut the potatoes into similar-sized pieces so they soften evenly, and keep the foil on during the first bake to help them cook without drying out the chicken. For extra tang, use a little less ranch seasoning and taste the sauce before adding the chicken and vegetables.Course: Main Course Cuisine: American Equipment: Microwave-Safe Bowl, Large Mixing Bowl, 9-by-13-Inch Baking Dish, Aluminum Foil
