I know how much you love easy weeknight meals, especially when they’re packed with flavor and come together without a fuss. Today, I’m sharing two fantastic cheesy chicken casserole recipes that are perfect for a cozy dinner or feeding a crowd.
Both of these simple chicken dishes are great for using up ingredients you might already have, and they offer a hearty, comforting meal. Let’s get cooking!
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Easy Cheesy Chicken Fajita Casserole Recipe
This chicken fajita casserole brings all your favorite fajita flavors into a simple, oven-baked dish. It’s cheesy, full of chicken and peppers, and so easy to prepare for a comforting meal.
Key Ingredients & Tips
- Pre-Cooked Chicken: Using shredded rotisserie chicken or leftover cooked chicken makes this meal come together even faster.
- Vibrant Bell Peppers: Use a mix of red, yellow, and green bell peppers for a beautiful color and a range of sweet and mild flavors.
- Cream Cheese Base: Softened cream cheese helps make the casserole super creamy and binds all the ingredients together well.
What You Need
- 2 cups cooked chicken, shredded
- 1 large bell pepper (any color), sliced
- 1 small onion, sliced
- 1 (1 oz) packet fajita seasoning
- 4 oz cream cheese, softened
- 1 cup shredded Colby Jack or Mexican blend cheese
- 1/2 cup chicken broth or water
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish. This will help prevent sticking and make clean-up easier later.
Step 2: Mix Your Fajita Filling
In a large bowl, combine the shredded cooked chicken, sliced bell pepper, sliced onion, fajita seasoning, softened cream cheese, and chicken broth. Mix everything together well until the cream cheese is evenly distributed and coats the chicken and vegetables.
Step 3: Assemble & Bake
Spread the chicken fajita mixture evenly into your prepared baking dish. Sprinkle the shredded Colby Jack or Mexican blend cheese generously over the top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
📝 Final Note
Let the casserole cool for a few minutes before serving. It helps the cheese set and makes it easier to scoop. Enjoy with warm tortillas, rice, or a simple salad.
Easy Cheesy Chicken Zucchini Casserole Recipe
This cheesy chicken zucchini casserole is a wonderful way to enjoy fresh zucchini in a comforting, family-friendly dish. It’s packed with chicken, vegetables, and plenty of gooey cheese.
Key Ingredients & Tips
- Drain Your Zucchini: Zucchini holds a lot of water. Salting and draining it before adding to the casserole prevents a watery dish.
- Creamy Binder: A can of cream of chicken soup (or mushroom) makes the casserole extra creamy and adds a lot of flavor with little effort.
- Golden Topping: Add a sprinkle of breadcrumbs or crushed crackers mixed with a little butter on top for a nice, crispy crust.
What You Need
- 2 cups cooked chicken, shredded
- 2 medium zucchini, grated
- 1 small onion, chopped
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1.5 cups shredded cheddar cheese, divided
- 1/2 teaspoon black pepper
⏱️ Time: 55 minutes🍽️ Yields: 6-8 servings
How to Make It
Step 1: Prepare Zucchini
Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for about 10-15 minutes. This helps draw out excess water. Squeeze out as much liquid as you can using your hands or a clean kitchen towel.
Step 2: Mix Everything Up
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded cooked chicken, drained zucchini, chopped onion, cream of chicken soup, milk, 1 cup of the shredded cheddar cheese, and black pepper. Stir until all ingredients are well mixed.
Step 3: Bake Until Golden
Pour the chicken and zucchini mixture into a greased 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Bake for 30-35 minutes, or until the casserole is hot and bubbly, and the cheese on top is melted and lightly browned.
📝 Final Note
This casserole is a complete meal on its own, but you can also serve it with a side salad or some crusty bread. Leftovers store well in the fridge for 3-4 days.