Chicken casseroles work well for family dinners because they come together in one dish and feed everyone without much extra effort. This list includes 12 recipes that use basic ingredients like chicken, rice, and canned soups. You will see options with creamy sauces as well as lighter versions that add more vegetables. Most can be assembled ahead of time and baked when you are ready.
Helpful Tips Before You Start
A few simple steps can make your chicken casseroles turn out even better.
Use Cooked Chicken
Rotisserie or leftover roasted chicken works best. It saves time and stays tender during baking.
Assemble Ahead
Mix and layer the casserole the day before. Cover and refrigerate it so flavors meld before it goes in the oven.
Grease the Dish Well
Use butter or oil on the baking dish. This prevents sticking and makes cleanup easier.
Add Extra Moisture
Pour a little extra broth or cream over the top before baking. Casseroles can dry out if they sit too long in the oven.
Let It Rest After Baking
Give the dish ten minutes on the counter before serving. This helps the layers set and makes portions cleaner.
Creamy Chicken Wild Rice Casserole
This casserole combines tender chicken with nutty wild rice in a creamy sauce that feels hearty without being heavy. It works well for weeknight dinners when you want something that warms everyone at the table. The finished dish has a savory, earthy flavor with a soft, slightly chewy texture from the rice and a smooth sauce that holds it all together.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice
- 2 cups chicken broth
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse the wild rice under cold water. Place it in a saucepan with the chicken broth and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes until the rice is tender and most of the liquid is absorbed.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 6 to 8 minutes. Season with salt, pepper, and the dried thyme.
- Add the diced onion and sliced mushrooms to the skillet with the chicken. Cook for another 5 minutes until the vegetables soften.
- Stir in the cream of mushroom soup and sour cream. Mix until everything is evenly coated and heated through, then remove from heat.
- Preheat the oven to 375°F. In a large mixing bowl, combine the cooked wild rice with the chicken and sauce mixture. Stir in half of the mozzarella cheese.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the remaining cheese evenly over the top. Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbly.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Extra Tips
Cook the wild rice fully before mixing so it stays tender rather than crunchy in the finished casserole. If you want to make this ahead, assemble everything up to the baking step, cover, and refrigerate for up to one day before baking. Leftovers reheat well in a 350°F oven with a splash of broth stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Saucepan, Large skillet, 9×13 baking dish, Mixing bowl
Cheesy Chicken Broccoli Bake
This casserole brings together tender chicken and fresh broccoli in a creamy cheese sauce that bakes up golden on top. It works well on busy weeknights when you want a filling meal with little hands-on time after the ingredients are prepped.
The texture stays hearty from the chicken and broccoli while the melted cheese keeps everything comforting. Families tend to enjoy it because the flavors are familiar and it reheats nicely for leftovers.
Serves 4 people.
Ingredients
- 2 cups cooked chicken, diced
- 4 cups fresh broccoli florets
- 2 cups shredded cheddar cheese, divided
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- In a large bowl, stir together the cream of chicken soup, milk, garlic powder, salt, and black pepper until smooth.
- Add the diced chicken, broccoli florets, and 1 1/2 cups of the shredded cheddar cheese to the bowl. Mix until everything is evenly coated.
- Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup cheddar cheese over the top.
- In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the cheese layer.
- Bake for 30 to 35 minutes until the broccoli is tender and the topping is golden brown. Let the casserole rest for 5 minutes before serving.
Extra Tips
Steam the broccoli lightly before mixing if you prefer softer pieces. Leftovers store well in the fridge for up to three days and reheat best in a 350-degree oven to keep the topping crisp. Skip the panko if you want a simpler cheese-only top.Course: Main Course Cuisine: American Equipment: 9×13 baking dish, Large mixing bowl, Oven
Chicken Enchilada Casserole with Corn Tortillas
This chicken enchilada casserole stacks corn tortillas with shredded chicken and plenty of cheese for a simple baked dish. It comes together quickly and delivers the familiar taste of enchiladas in one pan.
It suits busy weeknights or weekend family meals when you want something warm and filling. The layers stay soft inside with slightly crisp edges on top, and the sauce keeps everything moist and flavorful.
Serves 4 people.
Ingredients
- 8 corn tortillas
- 3 cups shredded cooked chicken
- 2 1/2 cups red enchilada sauce
- 1 small onion, diced
- 2 cups shredded Mexican cheese blend
- 1/2 cup sliced black olives
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- In a mixing bowl, combine the shredded chicken, diced onion, and 1 cup of the enchilada sauce.
- Spread 1/2 cup of enchilada sauce across the bottom of the prepared dish.
- Lay 4 corn tortillas over the sauce, overlapping slightly to cover the base.
- Spoon half the chicken mixture over the tortillas and sprinkle with 3/4 cup of cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, sauce, and another 3/4 cup of cheese.
- Top with the final 1/2 cup of cheese and scatter the black olives across the surface.
- Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until the cheese melts and bubbles at the edges.
- Let the casserole rest 5 minutes before slicing.
Extra Tips
Cut the tortillas into halves or strips if your dish is smaller so they fit without large gaps. Use rotisserie chicken to save time on prep. Leftovers reheat well in the oven at 350 degrees with a splash of extra sauce to keep the layers moist.Course: Main Course Cuisine: Mexican Equipment: 9×13-inch Baking Dish, Mixing Bowl, Oven
Chicken Pot Pie Casserole with Buttermilk Biscuits
This casserole combines a creamy chicken and vegetable filling with tender buttermilk biscuits baked right on top. It works well for weeknight dinners when you want something hearty without much fuss. The result is a savory dish with soft vegetables, chunks of chicken, and golden biscuits that soak up the sauce.
The texture stays balanced between the thick filling and the light, flaky topping. Families enjoy it on cooler evenings when a one-pan meal feels most comforting.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 400°F and lightly grease a 9×9 inch baking dish.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften slightly.
- Sprinkle 3 tablespoons flour over the vegetables and stir for one minute. Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the heavy cream, thyme, salt, and pepper. Simmer until the sauce thickens. Stir in the shredded chicken and frozen peas, then remove from heat.
- Pour the filling into the prepared baking dish and spread it evenly.
- In a mixing bowl, combine 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Cut in the cold cubed butter until the mixture looks like coarse crumbs.
- Pour in the buttermilk and stir just until a soft dough forms. Drop spoonfuls of dough over the filling.
- Bake for 25 to 30 minutes until the biscuits turn golden brown and the filling bubbles at the edges.
Extra Tips
Use cold butter straight from the fridge when making the biscuit dough to keep the topping flaky. If the filling seems too thick before baking, add a splash more broth. Leftovers reheat well in a 350°F oven with a piece of foil loosely covering the top to prevent the biscuits from drying out.Course: Main Course Cuisine: American Equipment: Large skillet, 9×9 inch baking dish, Mixing bowl, Oven
Buffalo Chicken Ranch Pasta Bake
This buffalo chicken ranch pasta bake combines spicy buffalo sauce with cool ranch seasoning for a simple weeknight casserole. It works well for family dinners when you need a filling dish that can be assembled ahead and baked later.
The result is creamy pasta with tender chicken and a melted cheese topping that adds a nice golden finish. Each bite balances heat from the buffalo sauce with the familiar ranch flavor.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 2 cups shredded cooked chicken
- ½ cup buffalo wing sauce
- 1 (1 oz) packet ranch seasoning mix
- 1 cup ranch dressing
- 1½ cups shredded cheddar cheese, divided
- ¼ cup sliced green onions
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the penne pasta in a large pot of boiling water until al dente, then drain and return it to the pot.
- Stir the shredded chicken, buffalo wing sauce, ranch seasoning mix, ranch dressing, and 1 cup of the cheddar cheese into the drained pasta until evenly combined.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining ½ cup cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Remove from the oven and scatter the sliced green onions over the surface before serving.
Extra Tips
Use rotisserie chicken to cut down on prep time. If the mixture seems thick after stirring, add a splash of milk before baking to keep it creamy. Leftovers reheat well in the microwave with a damp paper towel over the top to prevent drying out.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×13 baking dish
Italian Chicken Parmesan Casserole
This casserole layers tender chicken with marinara sauce and two kinds of cheese, then finishes with a crisp breadcrumb topping. It comes together in one pan for an easy weeknight meal that still feels special enough for Sunday dinner with family.
The result is a baked dish with saucy chicken, gooey melted cheese, and a golden crust that holds up well on the plate. It is comforting without being heavy and pairs easily with a simple green salad on the side.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 8 oz penne pasta, cooked and drained
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Stir in the minced garlic and Italian seasoning, then cook for 1 minute more until fragrant.
- Add the marinara sauce to the skillet and simmer for 3 minutes to let the flavors combine.
- In the prepared baking dish, combine the cooked penne with the chicken and sauce mixture. Stir gently to coat everything evenly.
- Sprinkle the mozzarella and Parmesan evenly over the top, then cover with the breadcrumbs.
- Bake for 20 minutes until the cheese is melted and the breadcrumbs are golden.
- Remove from the oven and let rest for 5 minutes before garnishing with fresh basil leaves.
Extra Tips
Use a jarred marinara you already enjoy since it forms the base flavor. For a crispier topping, mix a teaspoon of olive oil into the breadcrumbs before sprinkling them on. Leftovers reheat well in a 350°F oven for 15 minutes to keep the crust from getting soggy.Course: Main Course Cuisine: Italian Equipment: Large skillet, 9×13 baking dish, Pot for pasta
Mexican Chicken Tortilla Chip Casserole
This casserole layers tender chicken with black beans, corn, and bold spices under a blanket of melted cheese and tortilla chips. It comes together quickly and makes a satisfying option for weeknight family meals when you need something filling and low effort.
The finished dish offers a mix of creamy sauce, soft beans, and crunchy chip topping in each serving. It fits well for casual dinners and works as a reliable way to use up leftover chicken.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 8 ounces tortilla chips
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup diced red onion
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 cup sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, black beans, corn, red onion, enchilada sauce, chili powder, and cumin. Stir until the mixture is evenly coated.
- Spread half the tortilla chips across the bottom of the prepared dish. Spoon the chicken mixture over the chips and sprinkle with 1 cup of the cheese.
- Add the remaining tortilla chips on top, then scatter the rest of the cheese over everything.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Remove from the oven and let it rest for 5 minutes.
- Dollop the sour cream across the top and sprinkle with the chopped cilantro before serving.
Extra Tips
Crush a few extra chips and add them right before serving if you want to restore extra crunch after baking. The sour cream can be swapped for Greek yogurt if preferred, and leftovers reheat best in a covered skillet over low heat to keep the chips from softening too much.Course: Main Course Cuisine: Mexican Equipment: 9×13-inch Baking Dish, Large Mixing Bowl
Lemon Rosemary Chicken and Potato Gratin
This chicken and potato gratin brings together tender pieces of chicken and thin potato slices in a creamy sauce. Lemon and rosemary add a bright, herby flavor that keeps the dish from feeling too heavy. It works well for weeknight dinners when you want something warm and filling that still feels a bit fresh.
The potatoes turn soft and the chicken stays moist under a light cheese topping. Families enjoy it because it comes together in one baking dish and needs little extra attention once it is in the oven.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 medium Yukon gold potatoes, thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- Zest and juice of 1 lemon
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and use the butter to grease a 9×13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, onion, and garlic. Cook until the chicken is no longer pink on the outside, about 5 minutes.
- Stir in half the rosemary, the lemon juice, and a pinch of salt and pepper. Remove the skillet from the heat.
- Arrange half the potato slices in an even layer in the prepared baking dish. Spoon the chicken mixture over the potatoes, then top with the remaining potato slices.
- In a small bowl, mix the heavy cream with the lemon zest and the rest of the rosemary. Pour this mixture evenly over the layers.
- Sprinkle the Parmesan cheese on top. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 20 minutes, or until the potatoes are tender and the top is golden.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. Leftovers reheat well in a 350°F oven with a splash of milk to keep the cream sauce from drying out. If you want a stronger lemon flavor, add an extra teaspoon of zest before serving.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 9×13 inch baking dish, Mixing bowl
Spinach Artichoke Chicken Casserole
This spinach artichoke chicken casserole brings the familiar flavors of a creamy dip into a full meal with tender chicken pieces. It suits weeknight dinners when you need something warm and filling that still feels a little special. The texture stays rich and creamy under a lightly browned cheese layer, with bright notes from the artichokes and spinach.
The dish works especially well for family meals because it comes together in one pan before baking and reheats nicely the next day. Garlic and two kinds of cheese keep the flavor balanced without needing extra sauces.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 10 ounces frozen spinach, thawed and well drained
- 14 ounces canned artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat. Add the chicken pieces, minced garlic, salt, and pepper. Cook until the chicken is no longer pink, about 6 to 8 minutes.
- Lower the heat and stir in the cream cheese and sour cream until the mixture becomes smooth and coats the chicken.
- Add the drained spinach and chopped artichoke hearts. Stir until everything is evenly combined.
- Remove the skillet from the heat and mix in half of the mozzarella cheese and all of the parmesan cheese.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the spinach thoroughly by pressing it in a clean towel so the casserole stays thick instead of watery. You can assemble everything up to the baking step earlier in the day and keep it covered in the fridge, then add a few extra minutes to the oven time when ready to cook. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish, Mixing Bowl
Thai Green Curry Chicken Casserole
This casserole brings the bright flavors of Thai green curry into a one-pan meal that feels both familiar and new. Tender chicken and vegetables simmer in a creamy coconut sauce, then bake together with rice for an easy family dinner. The result is a dish with bold herbal notes, a touch of heat, and a comforting baked texture.
It works well on busy weeknights when you want something warming without much hands-on time. The casserole holds up nicely for leftovers, making it practical for meal prep or feeding a small crowd.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 2 tbsp Thai green curry paste
- 1 can (14 oz) coconut milk
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cups cooked jasmine rice
- 1 cup fresh Thai basil leaves
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F. Heat a large skillet over medium heat and add the chicken pieces. Cook until lightly browned on all sides, about 5 minutes.
- Add the onion, garlic, and ginger to the skillet. Stir for 2 minutes until the onion softens.
- Stir in the green curry paste and cook for 1 minute to release its aroma. Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
- Add the red bell pepper and zucchini. Cook for 3 to 4 minutes until the vegetables begin to soften.
- Remove the skillet from heat and fold in the cooked jasmine rice and Thai basil leaves until everything is evenly combined.
- Transfer the mixture to a 9×13-inch baking dish. Bake uncovered for 20 minutes until the top is lightly golden and the sauce is bubbling.
- Serve hot with lime wedges on the side.
Extra Tips
For a milder version, start with 1 tablespoon of curry paste and taste before adding more. The basil wilts quickly, so stir it in off the heat to keep its fresh flavor. Leftovers reheat well in the oven at 350°F with a splash of coconut milk stirred in to loosen the sauce.Course: Main Course Cuisine: Thai Equipment: Large Skillet, 9×13 Baking Dish, Wooden Spoon
Southern Chicken Cornbread Casserole
This casserole layers shredded chicken in a creamy corn sauce under a golden cornbread crust. It works well for busy weeknights when you need a filling meal that uses pantry staples and leftover chicken. The finished dish has a soft, savory center with a slightly crisp top.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (14.75 oz) creamed corn
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup shredded cheddar cheese, divided
- 1 package (8.5 oz) cornbread muffin mix
- 1 large egg
- 1/3 cup milk
- 2 tablespoons chopped green onions
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and lightly grease an 8×8-inch baking dish.
- In a large bowl, stir together the shredded chicken, creamed corn, cream of chicken soup, 1/2 cup of the cheddar cheese, and black pepper until evenly combined.
- Spread the chicken mixture into the prepared baking dish and smooth the top.
- In a separate bowl, whisk the cornbread muffin mix with the egg and milk until just combined, then fold in the chopped green onions.
- Spoon the cornbread batter over the chicken mixture and spread it gently to cover the surface. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- Bake for 25 to 30 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean. Let it rest for 5 minutes before serving.
Extra Tips
Use rotisserie chicken to save time, or stir in a pinch of smoked paprika with the chicken mixture for extra Southern flavor. Leftovers reheat well in a 350°F oven with a splash of milk to keep the filling creamy. The green onions add a mild bite that balances the sweetness of the cornbread, so skip them only if you need a milder version.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk
Mushroom Swiss Chicken Barley Casserole
This casserole brings together tender pieces of chicken, earthy mushrooms, and chewy barley in a creamy Swiss cheese sauce. It makes a filling weeknight meal that feels special enough for Sunday dinner with family. The barley adds a pleasant bite while the mushrooms and cheese keep every bite savory and comforting.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup pearl barley
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 1.5 cups shredded Swiss cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- In a medium saucepan, combine the barley and chicken broth. Bring to a boil, then reduce heat and simmer for 25 minutes until the barley is tender and most of the liquid is absorbed.
- While the barley cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate.
- In the same skillet, add the onion and mushrooms. Cook until the onion softens and the mushrooms release their liquid, about 6 minutes. Stir in the garlic and thyme and cook for 1 minute more.
- Return the chicken to the skillet. Pour in the milk and season with salt and pepper. Simmer for 2 minutes, then remove from heat.
- Stir the cooked barley and 1 cup of the Swiss cheese into the skillet mixture until evenly combined.
- Transfer everything to the prepared baking dish and sprinkle the remaining ½ cup cheese over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let rest for 5 minutes before serving.
Extra Tips
Use cremini mushrooms instead of white button for deeper flavor. Leftovers reheat well in a 350°F oven with a splash of milk stirred in to loosen the barley. If you want a stronger Swiss taste, swap in a mix of aged and regular Swiss cheese.Course: Main Course Cuisine: American Equipment: Large skillet, Medium saucepan, 9×9 baking dish, Mixing bowl
