20 Delicious Chicken Breast Casserole Recipes in Oven Easy to Make

Looking for a cozy, comforting meal that’s both easy to whip up and utterly delicious? You’re in the right place! Our roundup of 20 Delicious Chicken Breast Casserole Recipes is packed with oven-baked goodness that’ll make weeknight dinners a breeze. From cheesy classics to seasonal surprises, these dishes are sure to satisfy. Dive in and discover your next family favorite!

Creamy Garlic Parmesan Chicken Breast Casserole

This Creamy Garlic Parmesan Chicken Breast Casserole is a comforting dish that combines tender chicken with a rich, flavorful sauce, all baked to perfection.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Season the chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 3-4 minutes per side. Transfer to the prepared baking dish.
4. In the same skillet, add 3 cloves minced garlic and sauté for 1 minute until fragrant. Stir in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, and 1 teaspoon dried Italian seasoning. Bring to a simmer and cook for 2 minutes, stirring constantly.
5. Pour the sauce over the chicken in the baking dish. Sprinkle 1 cup shredded mozzarella cheese on top.
6. Bake at 375°F for 25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
7. Garnish with 1/4 cup chopped fresh parsley before serving.

The magic of this dish lies in the creamy garlic Parmesan sauce that envelops the chicken, creating a melt-in-your-mouth experience with every bite.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Cheesy Broccoli Stuffed Chicken Breast Casserole

Transform your weeknight dinner with this Cheesy Broccoli Stuffed Chicken Breast Casserole, a dish that’s as comforting as it is colorful.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets, finely chopped
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix together the chopped broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and black pepper until well combined.
3. Cut a pocket into each chicken breast and stuff evenly with the broccoli and cheese mixture. Secure with toothpicks if necessary.
4. Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
5. Transfer the chicken to the prepared baking dish, pour the chicken broth around the chicken, and bake for 25-30 minutes, or until the chicken is cooked through.
6. Let rest for 5 minutes before serving. The melted cheese and broccoli filling create a creamy, flavorful center that pairs perfectly with the tender chicken.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Spinach and Artichoke Chicken Breast Casserole

This Spinach and Artichoke Chicken Breast Casserole is a creamy, cheesy delight that brings a restaurant favorite right to your dinner table with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (8 oz) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Season the chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place them in the prepared baking dish.
3. In a large bowl, mix together the spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, mayonnaise, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder until well combined.
4. Spread the spinach and artichoke mixture evenly over the chicken breasts.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the topping is bubbly and slightly golden.

The magic of this dish lies in the creamy, flavorful topping that keeps the chicken incredibly moist and tender. It’s a surefire way to impress with minimal effort.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Mexican Style Chicken Breast Casserole with Black Beans and Corn

Warm up your weeknights with this hearty Mexican Style Chicken Breast Casserole, packed with black beans, corn, and a blend of spices that bring the fiesta to your table.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken breast, black beans, corn, salsa, sour cream, taco seasoning, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the shredded cheddar cheese on top.
4. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
5. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The magic of this casserole lies in the creamy sour cream and salsa base that keeps the chicken incredibly moist while baking, creating a dish that’s both comforting and vibrant.

Tip: For an extra kick, top with sliced jalapeños or a drizzle of hot sauce before serving.

BBQ Chicken Breast Casserole with Sweet Potatoes

This BBQ Chicken Breast Casserole with Sweet Potatoes is a hearty, flavor-packed dish that brings a smoky sweetness to your dinner table with minimal fuss.

Ingredients

• 2 large chicken breasts, boneless and skinless
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup shredded cheddar cheese
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss the sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated. Spread them in the prepared baking dish.
3. Season the chicken breasts with the remaining 1/2 tsp salt and 1/4 tsp black pepper, then place them on top of the sweet potatoes.
4. Pour the BBQ sauce over the chicken and sweet potatoes, ensuring everything is well coated.
5. Bake for 25 minutes, then sprinkle the shredded cheddar cheese over the top. Bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is bubbly.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the way the BBQ sauce caramelizes the sweet potatoes, creating a perfect balance of smoky and sweet flavors in every bite.

Tip: For an extra kick, mix a tablespoon of hot sauce into the BBQ sauce before pouring it over the chicken and sweet potatoes.

Chicken Alfredo Breast Casserole with Fettuccine

This Chicken Alfredo Breast Casserole with Fettuccine is a creamy, comforting dish that’s perfect for a cozy family dinner or impressing guests with minimal fuss.

Ingredients

• 2 cups fettuccine, uncooked
• 2 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon dried basil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
3. In a large skillet over medium heat, warm the olive oil. Add the chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Cook until the chicken is no longer pink, about 5-7 minutes.
4. In the same skillet, lower the heat and pour in the heavy cream, remaining salt, pepper, and garlic powder. Stir in the Parmesan cheese until the sauce is smooth.
5. Combine the cooked fettuccine, chicken, and sauce in the prepared baking dish. Top with mozzarella cheese and sprinkle with dried basil.
6. Bake for 20 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in its layers of flavor—creamy Alfredo sauce, tender chicken, and perfectly melted cheese atop al dente pasta.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Keto Friendly Chicken Breast Casserole with Cauliflower

Looking for a comforting, keto-friendly dish that doesn’t skimp on flavor? This Chicken Breast Casserole with Cauliflower is a creamy, cheesy delight that’s sure to satisfy.

Ingredients

• 2 large chicken breasts, boneless and skinless
• 4 cups cauliflower florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F and grease a baking dish with 1 tbsp olive oil.
2. Season the chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Heat the remaining 1 tbsp olive oil in a skillet over medium heat and cook the chicken until golden, about 5 minutes per side. Remove and slice into strips.
3. In the same skillet, add the cauliflower florets, 1 tsp garlic powder, and 1 tsp onion powder. Sauté for 5 minutes until slightly softened.
4. Arrange the cauliflower in the prepared baking dish, top with chicken strips, pour over the heavy cream, and sprinkle with cheddar and Parmesan cheeses.
5. Bake for 25 minutes until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

The magic of this casserole lies in the creamy sauce that envelops the chicken and cauliflower, creating a dish that’s rich in flavor yet light on carbs.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Greek Yogurt Marinated Chicken Breast Casserole

Transform your weeknight dinner with this Greek Yogurt Marinated Chicken Breast Casserole, a dish that’s as tender as it is flavorful, thanks to a creamy marinade that does all the work for you.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
2. Add the chicken breasts to the bowl, ensuring they’re fully coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your oven to 375°F. Arrange the marinated chicken in a baking dish and scatter 1 cup halved cherry tomatoes around it.
4. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F. Sprinkle 1/2 cup crumbled feta cheese over the top during the last 5 minutes of baking.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the yogurt marinade, which not only tenderizes the chicken but also creates a subtly tangy sauce that pairs beautifully with the sweet tomatoes and salty feta.

Tip: For an even deeper flavor, let the chicken marinate overnight. The longer it sits, the more tender and flavorful it becomes!

Bacon Wrapped Chicken Breast Casserole with Cheese

Get ready to wow your family with this Bacon Wrapped Chicken Breast Casserole with Cheese – a dish that combines juicy chicken, crispy bacon, and melted cheese into one irresistible bake.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with the olive oil.
2. Season the chicken breasts evenly with the garlic powder, onion powder, salt, and black pepper.
3. Wrap each chicken breast with 2 slices of bacon, ensuring the ends are tucked underneath.
4. Place the wrapped chicken breasts in the prepared baking dish and bake for 25 minutes.
5. Remove the dish from the oven, sprinkle the cheddar and mozzarella cheeses evenly over the chicken, and return to the oven for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this dish lies in the bacon’s crispiness contrasting with the tender chicken and gooey cheese, making every bite a delightful experience.

Tip: For an extra kick, add a pinch of smoked paprika to the seasoning mix.

Herb Crusted Chicken Breast Casserole with Lemon Butter Sauce

This Herb Crusted Chicken Breast Casserole with Lemon Butter Sauce is a cozy, flavorful dish that brings a touch of elegance to your weeknight dinners.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1/4 cup butter, melted
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a bowl, mix breadcrumbs, parsley, thyme, garlic powder, salt, and black pepper. Dip each chicken breast in olive oil, then coat evenly with the breadcrumb mixture.
3. Place the coated chicken breasts in the prepared casserole dish. Pour chicken broth around the chicken to keep it moist during baking.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden.
5. While the chicken bakes, whisk together melted butter, lemon juice, and lemon zest in a small bowl. Drizzle this lemon butter sauce over the chicken right before serving.

The crispy herb crust paired with the tangy lemon butter sauce creates a delightful contrast that’s sure to impress. Tip: For an extra crispy crust, broil the chicken for the last 2-3 minutes of baking.

Pesto Chicken Breast Casserole with Sun-Dried Tomatoes

This Pesto Chicken Breast Casserole with Sun-Dried Tomatoes is a vibrant, flavor-packed dish that brings a little Italian flair to your weeknight dinner rotation.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup basil pesto
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the olive oil.
2. Season the chicken breasts with salt and pepper, then place them in the prepared baking dish.
3. Spread the basil pesto evenly over each chicken breast, then sprinkle the chopped sun-dried tomatoes on top.
4. Bake in the preheated oven for 25 minutes, then remove and sprinkle the mozzarella and Parmesan cheeses over the top.
5. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden and the chicken is cooked through.

The combination of juicy chicken, rich pesto, and tangy sun-dried tomatoes under a blanket of melted cheese creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra crunch, broil the casserole for the last 2-3 minutes of cooking to get the cheese perfectly golden.

Mushroom and Swiss Chicken Breast Casserole

This Mushroom and Swiss Chicken Breast Casserole is a cozy, comforting dish that brings together tender chicken, earthy mushrooms, and creamy Swiss cheese in one delightful bake.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Swiss cheese
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 5-7 minutes on each side until lightly browned. Transfer to the prepared baking dish.
3. In the same skillet, add mushrooms, garlic powder, onion powder, salt, and black pepper. Cook for 5 minutes until mushrooms are soft.
4. Spread the mushroom mixture over the chicken breasts, then sprinkle with Swiss cheese. Pour heavy cream evenly over the top.
5. Bake for 25 minutes until the cheese is bubbly and golden. Garnish with fresh parsley before serving.

The magic of this casserole lies in the way the heavy cream melds with the Swiss cheese, creating a luxuriously smooth sauce that coats every bite.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Buffalo Chicken Breast Casserole with Blue Cheese Dressing

Get ready to spice up your dinner routine with this Buffalo Chicken Breast Casserole, topped with a creamy blue cheese dressing that perfectly balances the heat.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup buffalo sauce
• 1/4 cup melted butter
• 1 cup ranch dressing
• 1/2 cup blue cheese crumbles
• 1 cup shredded cheddar cheese
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken with buffalo sauce and melted butter until evenly coated.
3. Spread the chicken mixture evenly in the prepared baking dish.
4. In a separate bowl, combine ranch dressing, blue cheese crumbles, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the chicken.
5. Sprinkle shredded cheddar cheese on top, followed by diced celery and carrots.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.

The magic of this dish lies in the bold contrast between the fiery buffalo chicken and the cool, tangy blue cheese dressing, creating a flavor explosion in every bite.

Tip: For an extra crunch, sprinkle some additional blue cheese crumbles and diced celery on top after baking.

Thai Peanut Chicken Breast Casserole with Rice Noodles

This Thai Peanut Chicken Breast Casserole with Rice Noodles is a comforting twist on classic flavors, blending creamy peanut sauce with tender chicken and silky noodles for a weeknight win.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz rice noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 cup chicken broth
• 1/2 cup coconut milk
• 1 tbsp vegetable oil
• 1/4 cup chopped peanuts, for garnish
• 2 tbsp chopped cilantro, for garnish

Instructions

1. Preheat your oven to 375°F. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large bowl, whisk together the peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth. Gradually mix in the chicken broth and coconut milk.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned, about 5 minutes.
4. Transfer the chicken to a casserole dish. Pour the peanut sauce over the chicken, then add the cooked rice noodles, tossing gently to combine.
5. Bake for 20 minutes, until the sauce is bubbly and the chicken is cooked through. Garnish with chopped peanuts and cilantro before serving.

The magic of this dish lies in the peanut sauce’s perfect balance of sweet, salty, and spicy, clinging to every noodle and piece of chicken for a truly addictive bite.

Tip: For an extra crunch, sprinkle additional chopped peanuts on top just before serving.

Chicken and Dumplings Breast Casserole

Comfort food gets a cozy upgrade with this Chicken and Dumplings Breast Casserole, combining tender chicken, fluffy dumplings, and a creamy sauce in one dish.

Ingredients

• 2 cups cooked chicken breast, shredded
• 2 cups chicken broth
• 1 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup frozen peas and carrots

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken and frozen peas and carrots, then spread evenly in the prepared baking dish.
3. In another bowl, whisk together the chicken broth and milk, then pour over the chicken mixture.
4. In a separate bowl, combine the flour, baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Stir in the melted butter until the mixture resembles coarse crumbs.
5. Drop tablespoon-sized dollops of the dumpling mixture over the chicken and broth.
6. Bake for 30-35 minutes, or until the dumplings are golden and the sauce is bubbly.

The magic of this casserole lies in the dumplings, which steam to perfection atop the savory chicken and vegetable mixture, creating a delightful contrast in textures.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Ratatouille Chicken Breast Casserole

Transform your weeknight dinner with this Ratatouille Chicken Breast Casserole, a hearty dish that combines tender chicken with the classic flavors of ratatouille in one comforting bake.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the eggplant, zucchini, yellow squash, and red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano until evenly coated. Spread the vegetables in the prepared baking dish.
3. Season the chicken breasts with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until golden.
4. Place the seared chicken breasts on top of the vegetables in the baking dish. Pour the diced tomatoes over the chicken and vegetables.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the mozzarella cheese over the top, and bake for an additional 10 minutes until the cheese is melted and bubbly.

The magic of this dish lies in the way the chicken absorbs the vibrant flavors of the ratatouille, creating a meal that’s both nourishing and bursting with Mediterranean charm.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese on top before the final bake.

Chicken Pot Pie Breast Casserole with Flaky Crust

This Chicken Pot Pie Breast Casserole with Flaky Crust is the ultimate comfort food, combining tender chicken, creamy vegetables, and a buttery crust in one delightful dish.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup diced onions
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 sheet refrigerated pie crust

Instructions

1. Preheat your oven to 400°F and lightly grease a 9-inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the diced onions and cook until translucent, about 3 minutes.
3. Stir in the flour, salt, black pepper, and garlic powder until well combined. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes.
4. Add the shredded chicken and frozen mixed vegetables to the skillet, stirring to coat evenly. Pour the mixture into the prepared baking dish.
5. Unroll the pie crust and place it over the chicken mixture, trimming any excess. Cut a few slits in the crust to allow steam to escape.
6. Bake for 25 minutes, or until the crust is golden and the filling is bubbly.

The flaky crust atop this casserole not only adds a delightful texture but also seals in the creamy, savory filling, making every bite a perfect balance of comfort and flavor.

Tip: For an extra golden crust, brush the top with a beaten egg before baking.

Tuscan Chicken Breast Casserole with White Beans and Spinach

Warm up your kitchen with this hearty Tuscan Chicken Breast Casserole, where tender chicken meets creamy white beans and fresh spinach in a dish that’s as nutritious as it is comforting.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups fresh spinach
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. Season the chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried basil.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden. Transfer to the casserole dish.
4. In the same skillet, add the white beans, spinach, chicken broth, and heavy cream. Stir to combine and cook for 2-3 minutes until the spinach wilts.
5. Pour the bean and spinach mixture over the chicken in the casserole dish. Sprinkle with 1/4 cup grated Parmesan cheese.
6. Bake for 25 minutes until the chicken is cooked through and the top is bubbly and golden.

The magic of this dish lies in the creamy sauce that forms as the heavy cream and Parmesan meld with the chicken juices, creating a rich tapestry of flavors that’s irresistibly Tuscan.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Honey Mustard Chicken Breast Casserole with Brussels Sprouts

This Honey Mustard Chicken Breast Casserole with Brussels Sprouts is a cozy, one-pan wonder that brings a sweet and tangy twist to your weeknight dinner rotation.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a large baking dish.
2. In a small bowl, whisk together 1/4 cup honey, 1/4 cup Dijon mustard, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange the chicken breasts and Brussels sprouts in the prepared baking dish. Pour the honey mustard mixture over them, turning to coat evenly.
4. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the Brussels sprouts are tender and caramelized at the edges.

The magic of this dish lies in the way the honey mustard glaze caramelizes in the oven, creating a sticky, flavorful crust on the chicken and a delightful sweetness on the Brussels sprouts.

Tip: For an extra crunch, sprinkle some chopped pecans over the casserole before baking.

Chicken Enchilada Breast Casserole with Green Chile Sauce

This Chicken Enchilada Breast Casserole with Green Chile Sauce is a comforting twist on classic enchiladas, layered with tender chicken and a zesty green chile sauce for a dish that’s as easy to make as it is delicious.

Ingredients

• 2 cups shredded cooked chicken breast
• 1 (10 oz) can green chile enchilada sauce
• 1 cup sour cream
• 1/2 cup chopped green onions
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 corn tortillas, cut into quarters
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, green chile enchilada sauce, sour cream, green onions, ground cumin, garlic powder, and salt until well combined.
3. Arrange half of the tortilla quarters in the bottom of the prepared baking dish. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the Monterey Jack cheese.
4. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
5. Bake for 25 minutes, or until the cheese is bubbly and lightly golden.
6. Garnish with fresh cilantro before serving.

The magic of this casserole lies in the layers of corn tortillas that soak up the green chile sauce, creating a perfect bite every time.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before layering.

Conclusion

We hope these 20 delicious chicken breast casserole recipes inspire your next oven-baked meal! Easy to make and perfect for any occasion, there’s something for everyone to enjoy. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and spread the joy by pinning this article on Pinterest. Happy cooking!