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Basic Chicken Casserole

This easy chicken casserole is a flexible family dinner made with chicken, a hearty rice, pasta, or potato base, mixed vegetables, a creamy sauce, chicken broth, and melted cheese. It's a simple starting point that can be customized with your favorite vegetables, seasonings, and toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken cut into bite-sized pieces or use cooked rotisserie chicken
  • 2 cups rice pasta, or potatoes
  • 3 –4 cups mixed vegetables fresh or frozen
  • 1 can cream of mushroom chicken, or celery soup or 2 cups homemade sauce
  • 2 cups shredded cheddar mozzarella, Monterey Jack, or another melting cheese
  • 2 cups chicken broth if using a base that requires cooking liquid
  • 1 tablespoon cooking oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or rosemary

Method
 

  1. Prepare the ingredients: Preheat the oven to 350°F. Cut raw chicken into evenly sized pieces and season with salt and pepper. Prepare the vegetables and other ingredients.
  2. Brown the chicken: Heat oil in a large skillet over medium-high heat. Brown the chicken on all sides. It does not need to be fully cooked if it will finish cooking in the oven.
  3. Sauté the vegetables: Using the same skillet, sauté onions and other firm vegetables until they begin to soften.
  4. Prepare the base: Spread the rice, pasta, potatoes, or other chosen base into a greased 9 x 13-inch baking dish. Use cooked or uncooked ingredients according to the specific base and recipe.
  5. Build the casserole: Add the chicken and vegetables, then spread the cream soup or homemade sauce evenly over the top.
  6. Add liquid when needed: If using uncooked rice or another base that requires cooking liquid, add the appropriate amount of chicken broth according to that ingredient's cooking requirements.
  7. Bake: Cover tightly with foil and bake until the chicken and base are cooked through. Cooking time will vary depending on the ingredients used.
  8. Add cheese: Remove the foil, sprinkle the cheese evenly over the casserole, and continue baking until the cheese is melted and bubbling.
  9. Check doneness: Chicken should reach an internal temperature of 165°F (74°C). Rice, pasta, or potatoes should also be tender.
  10. Rest and serve: Let the casserole rest for 5–10 minutes before serving.

Notes

Use boneless chicken thighs for a juicier casserole or chicken breast for a leaner option.
Rotisserie chicken can be used as a convenient shortcut.
Frozen vegetables can be used, although vegetables that release a lot of water may benefit from thawing and draining first.
The amount of broth depends on whether you're using uncooked rice, pasta, potatoes, or another base.
Do not use the ingredient quantities above as a universal formula for every type of casserole—the base determines the required liquid and cooking time.
Add cheese toward the end of baking to prevent excessive browning.
Allow the casserole to rest for 5–10 minutes before serving.
Storage: Store leftovers in airtight containers in the refrigerator for 3–4 days.