20 Delicious Chicken Breast Casserole Recipes in Oven for Every Occasion

Busy weeknights, cozy weekends, or special gatherings—chicken breast casseroles are the ultimate solution for any occasion! Whether you’re craving comfort food, seeking quick dinner ideas, or looking to impress with minimal effort, our roundup of 20 delicious oven-baked recipes has got you covered. Dive in to discover mouthwatering dishes that promise ease, flavor, and the warmth of home cooking. Let’s get baking!

Creamy Garlic Parmesan Chicken Breast Casserole

Very few dishes can make my kitchen smell as inviting as this creamy garlic parmesan chicken breast casserole. It’s a recipe that I stumbled upon during a lazy Sunday, and now it’s a staple in my home for its simplicity and the comfort it brings to the table.

Ingredients

• 4 boneless, skinless chicken breasts, about 2 lbs, patted dry
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced (about 1 tbsp)
• 1 cup heavy cream, room temperature
• 1/2 cup freshly grated parmesan cheese, plus more for garnish
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and sear until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Transfer the seared chicken breasts to the prepared baking dish, arranging them in a single layer.
4. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Pour in the heavy cream, stirring to combine with the garlic. Let the mixture simmer for 2 minutes to slightly thicken.
6. Remove the skillet from heat and stir in the parmesan cheese, black pepper, and sea salt until the cheese is melted and the sauce is smooth.
7. Pour the creamy garlic parmesan sauce evenly over the chicken breasts in the baking dish.
8. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly. Tip: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
9. Garnish with additional grated parmesan and fresh parsley before serving. Tip: Let the casserole rest for 5 minutes after baking for the sauce to thicken slightly.

Flavorful and creamy, this dish pairs wonderfully with a side of steamed vegetables or over a bed of fluffy rice. The garlic and parmesan create a rich sauce that clings to every bite of the tender chicken, making it a hit for any dinner occasion.

Cheesy Broccoli Chicken Breast Casserole

Kind of like that cozy sweater you can’t wait to slip into when the weather turns, this Cheesy Broccoli Chicken Breast Casserole is the comfort food you’ve been craving. I stumbled upon this recipe during a hectic week when cooking felt like a chore, and it’s been a lifesaver ever since, perfect for those nights when you want something hearty without the hassle.

Ingredients

• 2 cups of shredded, juicy cooked chicken breast
• 3 cups of fresh broccoli florets, crisp and vibrant green
• 1 can (10.5 oz) of creamy condensed cream of chicken soup
• 1/2 cup of sour cream, rich and tangy
• 1/2 cup of whole milk, creamy and smooth
• 1 1/2 cups of shredded sharp cheddar cheese, bold and melty
• 1/2 teaspoon of garlic powder, aromatic and pungent
• 1/4 teaspoon of freshly ground black pepper, finely textured
• 1 cup of crispy French fried onions for that irresistible crunch

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the shredded chicken breast and fresh broccoli florets, tossing them gently to mix.
3. In a separate bowl, whisk together the condensed cream of chicken soup, sour cream, whole milk, shredded sharp cheddar cheese, garlic powder, and freshly ground black pepper until the mixture is smooth and well incorporated.
4. Pour the creamy mixture over the chicken and broccoli, stirring until everything is evenly coated. Tip: For an extra flavor boost, let the mixture sit for 10 minutes before baking to allow the flavors to meld.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
6. Sprinkle the crispy French fried onions evenly over the top for a crunchy texture contrast.
7. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the onions are golden brown. Tip: Keep an eye on the onions to prevent them from burning; covering with foil the last 10 minutes can help.
8. Let the casserole stand for 5 minutes before serving to allow it to set slightly, making it easier to scoop. Tip: This resting time also intensifies the flavors.

Absolutely divine, the casserole emerges from the oven with a golden, crunchy top that gives way to a creamy, cheesy interior studded with tender chicken and crisp-tender broccoli. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last bit of that delicious sauce.

Spicy Southwest Chicken Breast Casserole

Zesty flavors and a kick of heat are what make this Spicy Southwest Chicken Breast Casserole a standout dish in my weekly meal rotation. It’s the perfect blend of comfort and spice, reminding me of the time I first tried it at a friend’s potluck and couldn’t stop asking for the recipe.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and juicy
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, creamy and smooth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels, sweet and crisp
• 1/2 cup red bell pepper, diced and vibrant
• 1/4 cup green onions, thinly sliced
• 1 tbsp olive oil, rich and extra virgin
• 2 tsp chili powder, smoky and aromatic
• 1 tsp cumin, ground and earthy
• 1/2 tsp garlic powder, finely ground
• 1/2 tsp salt, kosher and coarse
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup cilantro, chopped and fresh

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the chicken breasts with chili powder, cumin, garlic powder, salt, and black pepper, ensuring each piece is evenly coated.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown but not fully cooked through.
4. Transfer the chicken to the prepared baking dish. Top with black beans, corn, red bell pepper, and green onions.
5. Sprinkle the grated cheddar and Monterey Jack cheeses evenly over the top.
6. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro before serving.

Creating this dish is as much about the process as it is about the delicious outcome. The melty cheese and tender chicken, combined with the crisp vegetables and smoky spices, make every bite a delight. Serve it with a side of warm tortillas or over a bed of fluffy rice for a complete meal.

Healthy Quinoa and Chicken Breast Casserole

Very few dishes strike the perfect balance between nutritious and comforting like this Healthy Quinoa and Chicken Breast Casserole. I remember the first time I whipped this up on a chilly evening; the aroma alone was enough to make my kitchen feel like the coziest place on earth.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
2. In a medium skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Stir in the rinsed quinoa, chicken broth, spinach, black pepper, and sea salt. Bring the mixture to a simmer.
5. Transfer the mixture to the prepared casserole dish and sprinkle the grated Parmesan cheese evenly over the top.
6. Bake in the preheated oven for 25 minutes, or until the quinoa is fluffy and the cheese is bubbly and golden.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Perfectly fluffy quinoa pairs wonderfully with the tender chicken and melted Parmesan in this casserole. For an extra pop of color and freshness, serve it with a side of cherry tomatoes or a crisp green salad.

Mushroom and Spinach Chicken Breast Casserole

Every time I whip up this Mushroom and Spinach Chicken Breast Casserole, it feels like I’m wrapping my kitchen in a warm hug. It’s the kind of dish that brings comfort on a busy weeknight, yet feels special enough for a weekend dinner with friends.

Ingredients

• 2 boneless, skinless chicken breasts, tender and juicy
• 1 cup sliced cremini mushrooms, earthy and robust
• 2 cups fresh spinach leaves, vibrant and slightly peppery
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for that perfect seasoning
• 2 cloves garlic, minced and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet, seasoning them with sea salt and finely ground black pepper. Cook for 5-7 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to get that perfect sear.
4. Remove the chicken and set aside. In the same skillet, add the minced garlic and cremini mushrooms, sautéing until the mushrooms are tender and the garlic is fragrant, about 3 minutes.
5. Stir in the fresh spinach leaves, cooking just until wilted, about 1 minute. Tip: Adding spinach last preserves its vibrant color and nutrients.
6. Pour in the heavy cream and sprinkle the grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly, about 2 minutes.
7. Return the chicken breasts to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through. Tip: For an extra golden top, broil for the last 2 minutes.

Now this casserole emerges from the oven with the chicken incredibly tender, enveloped in a creamy, garlicky sauce speckled with earthy mushrooms and vibrant spinach. Serve it over a bed of fluffy mashed potatoes or alongside crusty bread to soak up every last drop of that delicious sauce.

BBQ Chicken and Sweet Potato Casserole

Fall has always been my favorite season for cooking, not just because of the cozy vibes but also for the hearty, comforting dishes that come with it. This BBQ Chicken and Sweet Potato Casserole is a perfect example, blending smoky, sweet, and savory flavors in one irresistible dish.

Ingredients

• 2 cups shredded, tender BBQ chicken (homemade or store-bought)
• 3 medium, vibrant orange sweet potatoes, peeled and thinly sliced
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup rich, tangy BBQ sauce
• 1/4 cup smooth, full-fat sour cream
• 2 tbsp melted, golden butter
• 1 tsp smoky paprika
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup crisp, chopped green onions for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Arrange the thinly sliced sweet potatoes in an even layer at the bottom of the prepared baking dish, slightly overlapping for a beautiful presentation.
3. In a medium bowl, mix the shredded BBQ chicken with 1/4 cup of BBQ sauce and the sour cream until well combined. Spread this mixture evenly over the sweet potatoes.
4. Drizzle the remaining 1/4 cup of BBQ sauce over the chicken layer, then sprinkle the freshly grated cheddar cheese on top.
5. In a small bowl, mix the melted butter with the smoky paprika, sea salt, and black pepper. Drizzle this mixture over the cheese for an extra flavor boost.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole rest for 5 minutes before serving. This allows the layers to set, making it easier to slice.
8. Garnish with chopped green onions for a fresh, colorful finish.

Buttery, tender sweet potatoes paired with smoky BBQ chicken and melted cheese create a dish that’s as comforting as it is flavorful. Serve it straight from the oven with a side of crisp green salad for a complete meal that’ll have everyone asking for seconds.

Italian Style Chicken Breast Casserole with Tomatoes and Basil

Having just returned from a delightful trip to Italy, I’ve been craving the simple yet vibrant flavors of Italian home cooking. This Italian Style Chicken Breast Casserole with Tomatoes and Basil is my homage to those sun-drenched afternoons, packed with juicy tomatoes, fragrant basil, and tender chicken.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 2 cups ripe cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 1/2 cup fresh basil leaves, torn
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the chicken breasts with olive oil, minced garlic, salt, and pepper, ensuring each piece is evenly coated.
3. Arrange the chicken in a single layer in a casserole dish, then scatter the halved cherry tomatoes around and over the chicken.
4. Sprinkle the torn basil leaves and grated Parmesan cheese over the top, creating a flavorful crust.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are bursting.
6. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist chicken.

The chicken emerges succulent and infused with the sweetness of tomatoes and the aromatic punch of basil. Serve it over a bed of al dente spaghetti or with a slice of crusty bread to soak up the delicious juices.

Greek Yogurt Chicken Breast Casserole with Lemon and Dill

Finally, a dish that’s as easy to make as it is delicious, perfect for those busy weeknights when you crave something wholesome without the hassle. I stumbled upon this Greek Yogurt Chicken Breast Casserole with Lemon and Dill during one of my lazy Sunday meal preps, and it’s been a staple ever since. The tangy yogurt paired with the freshness of dill and lemon creates a symphony of flavors that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into even strips
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp fresh lemon juice, freshly squeezed
• 1 tbsp fresh dill, finely chopped
• 2 cloves garlic, minced
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with the extra virgin olive oil.
2. In a large bowl, combine the Greek yogurt, fresh lemon juice, chopped dill, minced garlic, sea salt, and black pepper, whisking until smooth.
3. Add the chicken breast strips to the bowl, ensuring each piece is thoroughly coated with the yogurt mixture. Tip: Letting the chicken marinate in this mixture for 30 minutes in the fridge will enhance the flavors.
4. Transfer the chicken and any remaining marinade into the prepared casserole dish, arranging the pieces in a single layer for even cooking.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the top is lightly golden. Tip: For an extra golden top, broil for the last 2 minutes of cooking.
6. Garnish with thinly sliced lemon rounds before serving. Tip: Serve over a bed of quinoa or steamed vegetables for a complete meal.

Every bite of this casserole offers a tender, juicy chicken breast enveloped in a creamy, tangy sauce with just the right hint of freshness from the dill and lemon. The golden top adds a delightful texture contrast, making it a visually appealing dish that’s as nutritious as it is comforting.

Low Carb Keto Chicken Breast Casserole with Cauliflower

Kicking off our culinary journey today, I’m thrilled to share a dish that’s become a staple in my keto kitchen. It’s a comforting, low-carb casserole that marries tender chicken breast with the subtle, nutty flavors of cauliflower, all baked to perfection. I remember the first time I made this; it was a chilly evening, and the aroma filling my kitchen was nothing short of magical.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups fresh cauliflower florets, roughly chopped
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp onion powder, sweet and earthy
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, coarse and mineral-rich
• 1 cup shredded mozzarella cheese, melty and stretchy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the chicken pieces, cauliflower florets, heavy cream, Parmesan cheese, olive oil, garlic powder, onion powder, black pepper, and sea salt. Toss everything together until well coated. Tip: Letting this mixture sit for 10 minutes allows the flavors to meld beautifully.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Tip: For an extra crispy top, press down lightly on the mixture with the back of a spoon.
4. Sprinkle the shredded mozzarella cheese evenly over the top. Tip: For a golden-brown finish, place the dish under the broiler for the last 2-3 minutes of baking.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and slightly golden.

This casserole emerges from the oven with a delightful contrast of textures—creamy, cheesy, and with just the right amount of bite from the cauliflower. The flavors are deeply satisfying, making it a perfect dish to serve over a bed of fresh greens for a complete meal. Trust me, it’s a keto dream come true.

Chicken Alfredo Pasta Casserole with Chicken Breast

Just when I thought my love for comfort food couldn’t get any deeper, this Chicken Alfredo Pasta Casserole with Chicken Breast came into my life. It’s the kind of dish that turns a regular weeknight into something special, and trust me, your family will ask for seconds.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 8 oz fettuccine pasta, broken into thirds
• 2 cups heavy cream, rich and velvety
• 1 cup grated Parmesan cheese, freshly shredded for maximum flavor
• 2 cloves garlic, minced to release their aromatic oils
• 2 tbsp unsalted butter, for a smooth, rich base
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp black pepper, freshly ground for a bit of spice
• 1 cup mozzarella cheese, shredded for that perfect melt
• 1 tbsp olive oil, extra virgin for sautéing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot of boiling salted water, cook the fettuccine pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and no longer pink inside, about 5-7 minutes. Remove from skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
5. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese until the sauce is smooth and thickened, about 3-5 minutes.
6. Combine the cooked pasta, chicken, and Alfredo sauce in the skillet, tossing gently to coat everything evenly. Transfer the mixture to a greased casserole dish.
7. Sprinkle the top with shredded mozzarella cheese for a gooey, golden finish.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.

Creamy, cheesy, and utterly comforting, this casserole is a crowd-pleaser. Serve it straight from the oven with a side of garlic bread to soak up all that delicious sauce, and watch it disappear before your eyes.

Buffalo Chicken Breast Casserole with Blue Cheese Topping

Just when I thought I couldn’t love buffalo chicken any more, this casserole came into my life. It’s the perfect blend of spicy, creamy, and utterly comforting, making it a hit at my last potluck. I love how the blue cheese topping adds a tangy contrast to the heat of the buffalo sauce.

Ingredients

• 2 cups shredded cooked chicken breast, tender and juicy
• 1/2 cup hot sauce, preferably Frank’s RedHot for that authentic buffalo flavor
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup sour cream, rich and creamy
• 1 cup crumbled blue cheese, tangy and bold
• 1/2 cup mayonnaise, smooth and velvety
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp onion powder, subtly sweet
• 1 cup shredded mozzarella cheese, mild and stretchy
• 1/2 cup panko breadcrumbs, crispy and golden

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the shredded chicken, hot sauce, and melted butter, tossing until the chicken is evenly coated. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. In a separate bowl, mix the sour cream, blue cheese, mayonnaise, garlic powder, and onion powder until smooth. This will be your creamy topping.
4. Spread the buffalo chicken mixture evenly in a 9×13 inch baking dish. Tip: Lightly grease the dish with butter or cooking spray to prevent sticking.
5. Pour the creamy blue cheese mixture over the chicken, spreading it out with a spatula to cover completely.
6. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the panko breadcrumbs for a crispy finish.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Dig into this casserole to discover layers of spicy, creamy, and crunchy textures that play off each other beautifully. Serve it with a side of celery sticks and carrot slices for a refreshing crunch that complements the richness of the dish.

Mexican Chicken Breast Casserole with Black Beans and Corn

Mexican nights are a staple in our household, and this casserole is a hero dish that brings everyone to the table with minimal fuss. Made with juicy chicken, vibrant corn, and hearty black beans, it’s a fiesta of flavors that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and thinly sliced
• 1 cup sweet corn kernels, freshly cut from the cob or frozen and thawed
• 1 cup black beans, rinsed and drained to remove excess sodium
• 1 cup shredded sharp cheddar cheese, for a melty, golden top
• 1/2 cup sour cream, rich and tangy
• 1/4 cup chopped fresh cilantro, for a burst of color and freshness
• 2 tbsp taco seasoning, homemade or store-bought, for that signature spice
• 1 tbsp olive oil, extra virgin for sautéing
• 1/2 cup chicken broth, to keep everything moist and flavorful

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add the thinly sliced chicken breasts to the skillet, seasoning them with half of the taco seasoning. Cook for 5-7 minutes, turning once, until golden and just cooked through.
4. Transfer the cooked chicken to a 9×13 inch baking dish, spreading it out evenly.
5. In the same skillet, combine the sweet corn kernels, black beans, remaining taco seasoning, and chicken broth. Bring to a simmer for 2-3 minutes, allowing the flavors to meld.
6. Pour the corn and bean mixture over the chicken in the baking dish, spreading it evenly.
7. Dollop the sour cream over the top, then sprinkle with shredded sharp cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and lightly golden.
9. Remove from the oven and let it sit for 5 minutes before garnishing with chopped fresh cilantro.

Just out of the oven, this casserole is a comforting blend of creamy, cheesy, and slightly spicy flavors, with the fresh cilantro adding a bright finish. Serve it with a side of warm tortillas or over a bed of crisp lettuce for a lighter option.

Honey Mustard Chicken Breast Casserole with Carrots

Dinner tonight was a no-brainer when I remembered this honey mustard chicken breast casserole with carrots recipe tucked away in my grandma’s old cookbook. It’s the perfect blend of sweet and savory, with a comforting warmth that makes it a hit every time.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs), patted dry
• 1/4 cup smooth Dijon mustard
• 1/4 cup raw honey
• 2 tbsp rich extra virgin olive oil
• 1 lb fresh carrots, peeled and sliced into 1-inch pieces
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup chicken broth
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a small bowl, whisk together the Dijon mustard and raw honey until smooth. Tip: Warming the honey for 10 seconds in the microwave can make it easier to mix.
3. Arrange the chicken breasts in the prepared baking dish and season both sides with sea salt and finely ground black pepper.
4. Pour the honey mustard mixture over the chicken, using a brush to evenly coat each piece. Tip: Letting the chicken marinate in the sauce for 30 minutes before baking enhances the flavor.
5. Scatter the sliced carrots around the chicken in the dish, then drizzle everything with the remaining olive oil.
6. Pour the chicken broth into the dish, being careful not to wash off the honey mustard coating from the chicken.
7. Sprinkle fresh thyme leaves over the top for an aromatic touch.
8. Bake uncovered for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender. Tip: For a golden top, broil for the last 2-3 minutes.

Unbelievably tender chicken paired with sweet, roasted carrots makes this dish a weeknight winner. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up the delicious sauce.

Pesto Chicken Breast Casserole with Sun-Dried Tomatoes

Goodness, do I have a recipe for you that’s going to make your weeknight dinners a breeze! Picture this: tender chicken breasts smothered in vibrant pesto, dotted with sun-dried tomatoes that pack a punch of flavor. It’s the kind of dish that feels fancy but is surprisingly simple to throw together.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1 cup homemade or store-bought basil pesto, bursting with fresh herb flavor
• 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped for a chewy texture
• 1 cup shredded mozzarella cheese, for that irresistible melt
• 2 tbsp rich extra virgin olive oil, to coat the baking dish
• 1/2 tsp finely ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Lightly coat a 9×13-inch baking dish with the extra virgin olive oil to prevent sticking.
3. Arrange the chicken breasts in the prepared dish in a single layer, ensuring they’re not overlapping for even cooking.
4. Spread the basil pesto evenly over each chicken breast, covering them completely for maximum flavor.
5. Scatter the chopped sun-dried tomatoes over the pesto-covered chicken, distributing them evenly.
6. Sprinkle the shredded mozzarella cheese on top, creating a golden, bubbly crust when baked.
7. Season with finely ground black pepper, adding just the right amount of spice.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is beautifully melted and slightly golden.
9. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist chicken.

Finally, this pesto chicken breast casserole is a symphony of textures and flavors—juicy chicken, creamy pesto, and the tangy bite of sun-dried tomatoes. Serve it over a bed of al dente pasta or with a crisp green salad for a complete meal that’s sure to impress.

Chicken and Rice Casserole with Cream of Mushroom Soup

Kind of like a hug in a dish, this Chicken and Rice Casserole with Cream of Mushroom Soup has been my go-to comfort food for years. It’s the perfect blend of creamy, savory, and hearty, reminding me of Sunday dinners at my grandma’s house where the aroma alone could bring the whole family to the table.

Ingredients

• 2 cups of long-grain white rice, rinsed until the water runs clear
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (10.5 oz) of creamy condensed cream of mushroom soup
• 1 cup of whole milk, for a rich and creamy texture
• 1 cup of shredded sharp cheddar cheese, for a gooey, melty finish
• 1 tablespoon of garlic powder, for a punch of flavor
• 1 teaspoon of freshly ground black pepper, for a slight kick
• 1 teaspoon of sea salt, to enhance all the flavors
• 2 tablespoons of unsalted butter, for sautéing
• 1 small onion, finely diced, for a subtle sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt the unsalted butter and sauté the finely diced onion until translucent, about 3-4 minutes.
3. Add the bite-sized chicken pieces to the skillet, seasoning with sea salt, freshly ground black pepper, and garlic powder. Cook until the chicken is no longer pink, about 5-6 minutes. Tip: Don’t overcrowd the skillet to ensure each piece cooks evenly.
4. Stir in the rinsed long-grain white rice, creamy condensed cream of mushroom soup, and whole milk until well combined. Tip: Rinsing the rice removes excess starch, preventing the casserole from becoming too sticky.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded sharp cheddar cheese on top.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Out of the oven, this casserole boasts a creamy texture with tender chicken and fluffy rice, all under a blanket of melted cheese. Serve it with a crisp green salad or steamed vegetables for a complete meal that’s sure to comfort any soul.

Chicken Breast Casserole with Stuffing and Cranberries

Nothing brings back memories of family dinners quite like a hearty casserole, and this Chicken Breast Casserole with Stuffing and Cranberries is no exception. I remember my grandmother pulling a golden, bubbling dish out of the oven, the aroma filling the kitchen with warmth and anticipation. It’s a dish that feels like a hug, perfect for those chilly evenings when you crave something comforting yet effortlessly elegant.

Ingredients

• 2 large, boneless, skinless chicken breasts, tender and juicy
• 1 cup of homemade chicken broth, rich and flavorful
• 1 cup of dried cranberries, sweet and tangy
• 2 cups of herb-seasoned stuffing mix, crisp and aromatic
• 1/2 cup of unsalted butter, melted to a golden hue
• 1/2 cup of heavy cream, luxuriously thick
• 1 tsp of garlic powder, finely ground for a subtle kick
• 1 tsp of onion powder, adding depth to the dish
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the herb-seasoned stuffing mix with melted unsalted butter, stirring until the mixture is evenly moistened.
3. Layer the bottom of a greased casserole dish with half of the stuffing mixture, pressing down lightly to form a base.
4. Season the boneless, skinless chicken breasts with garlic powder, onion powder, salt, and freshly ground black pepper, ensuring each piece is well-coated.
5. Place the seasoned chicken breasts over the stuffing base in the casserole dish.
6. Pour the homemade chicken broth and heavy cream over the chicken, allowing the liquids to seep into the stuffing below.
7. Scatter the sweet and tangy dried cranberries evenly over the top.
8. Cover the casserole dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and the chicken is cooked through.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

How the cranberries burst with sweetness against the savory chicken and stuffing creates a symphony of flavors in every bite. Serve this casserole with a side of steamed green beans or a crisp salad for a complete meal that’s as nourishing as it is delicious.

Thai Green Curry Chicken Breast Casserole with Coconut Milk

Perfect for those evenings when you’re craving something exotic yet comforting, this Thai Green Curry Chicken Breast Casserole with Coconut Milk is a dish that never fails to transport me straight to the bustling streets of Bangkok. I remember stumbling upon a tiny eatery there, where the aroma of green curry was so intoxicating, I had to try making it at home. This recipe is my homage to that unforgettable meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (13.5 oz) creamy coconut milk
• 3 tbsp Thai green curry paste, vibrant and aromatic
• 1 cup jasmine rice, fragrant and slightly sticky when cooked
• 1 red bell pepper, thinly sliced for a sweet crunch
• 1 tbsp fish sauce, for that umami depth
• 1 tbsp brown sugar, to balance the heat
• 1/2 cup fresh basil leaves, torn for a burst of freshness
• 1 tbsp vegetable oil, for sautéing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium heat until shimmering.
3. Add the chicken pieces, sautéing until they’re just golden on the outside, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Stir in the Thai green curry paste, coating the chicken evenly, and cook for 1 minute to release its flavors.
5. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer.
6. Add the red bell pepper slices, simmering for another 3 minutes until slightly softened. Tip: Keep the peppers crisp for texture.
7. Mix in the jasmine rice, ensuring it’s submerged in the liquid for even cooking.
8. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the rice is tender and the liquid is absorbed. Tip: Check at 20 minutes to avoid overcooking.
9. Remove from the oven and let it sit for 5 minutes. Garnish with torn basil leaves before serving.

Flavorful and aromatic, this casserole brings together the creamy coconut milk with the spicy green curry paste in a harmony of tastes. Serve it straight from the skillet for a rustic presentation, or alongside a crisp cucumber salad to cool the palate.

Chicken Breast Casserole with Artichokes and Olives

Warmth fills the kitchen as I prep this comforting casserole, a dish that reminds me of cozy Sunday dinners with my family. It’s a simple yet flavorful recipe that combines tender chicken breasts with the briny punch of artichokes and olives, perfect for a hassle-free weeknight meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup pitted kalamata olives, sliced
• 2 tbsp rich extra virgin olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, freshly shredded
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering.
3. Add the chicken pieces to the skillet, seasoning them with sea salt and finely ground black pepper. Cook until the chicken is golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
4. Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
5. Transfer the chicken to the prepared baking dish, scattering the chopped artichoke hearts and sliced kalamata olives evenly over the top.
6. Pour the heavy cream over the chicken and vegetables, then sprinkle with freshly shredded Parmesan cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2-3 minutes.
8. Let the casserole rest for 5 minutes before serving. Tip: This allows the sauce to thicken slightly for the perfect consistency.

Unbelievably creamy with a delightful contrast of textures, this casserole is a crowd-pleaser. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up every last bit of the savory sauce.

French Onion Chicken Breast Casserole with Gruyere Cheese

Unbelievably cozy and packed with flavor, this French Onion Chicken Breast Casserole with Gruyere Cheese is my go-to dish for impressing guests or treating myself on a lazy Sunday. The caramelized onions meld perfectly with the succulent chicken and melted Gruyere, creating a dish that’s as comforting as it is elegant.

Ingredients

• 2 large, sweet yellow onions, thinly sliced
• 4 boneless, skinless chicken breasts, about 6 oz each
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup beef broth, low-sodium
• 1 tbsp fresh thyme leaves
• 1 cup shredded Gruyere cheese, aged for bold flavor
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are deeply caramelized, about 25 minutes. Tip: Lower the heat if they start to burn.
3. Season the chicken breasts with salt and pepper on both sides. Push the onions to the side of the skillet and add the chicken, searing each side for 3-4 minutes until golden brown.
4. Remove the chicken and onions from the skillet and set aside. In the same skillet, melt the butter and whisk in the flour to create a roux, cooking for 1 minute.
5. Gradually whisk in the white wine, beef broth, and thyme, simmering until the sauce thickens slightly, about 5 minutes.
6. Arrange the chicken and onions in a baking dish, pour the sauce over, and top with the shredded Gruyere and Parmesan cheeses.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld. Tip: This rest time is crucial for the perfect texture.

Perfectly golden and bubbling straight from the oven, this casserole boasts a creamy, cheesy sauce that clings to every bite of tender chicken. Serve it over a bed of buttery noodles or with a crisp green salad to round out the meal.

Chicken Breast Casserole with Zucchini and Yellow Squash

After a long day at work, there’s nothing I crave more than a comforting casserole that’s both nutritious and easy to whip up. This Chicken Breast Casserole with Zucchini and Yellow Squash is my go-to dish, blending tender chicken with the fresh, vibrant flavors of summer squash. It’s a recipe that reminds me of my grandmother’s kitchen, where simplicity and flavor always went hand in hand.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups zucchini, sliced into half-moons
• 2 cups yellow squash, sliced into half-moons
• 1 cup heavy cream, rich and velvety
• 1 cup shredded mozzarella cheese, gooey and stretchy
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp extra virgin olive oil, fruity and aromatic
• 1 tsp garlic powder, pungent and earthy
• 1 tsp dried basil, sweet and slightly minty
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering.
3. Add the chicken pieces to the skillet, seasoning them with 1/2 tsp salt and 1/4 tsp black pepper. Cook until the chicken is golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the skillet to get a nice sear.
4. Transfer the cooked chicken to a 9×13 inch baking dish, spreading it evenly across the bottom.
5. In the same skillet, add the zucchini and yellow squash slices. Sprinkle with 1 tsp garlic powder and 1 tsp dried basil. Sauté for 3-4 minutes until just tender. Tip: Keep the veggies slightly crisp for texture.
6. Layer the sautéed vegetables over the chicken in the baking dish.
7. Pour 1 cup of heavy cream evenly over the chicken and vegetables.
8. Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese on top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly golden. Tip: For a browner top, broil for the last 2 minutes.

Just out of the oven, this casserole is a delightful mix of creamy, cheesy, and veggie-packed goodness. The chicken stays juicy, while the zucchini and yellow squash add a fresh crunch. Serve it straight from the dish for a family-style meal that’s sure to gather everyone around the table.

Conclusion

Exploring these 20 Delicious Chicken Breast Casserole Recipes offers a treasure trove of flavors perfect for any occasion. Whether you’re craving comfort food or something gourmet, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!