This page gathers five chicken casserole recipes with different styles, from crescent rolls to rice, spinach, and green beans.
Each one uses a simple oven bake and a distinct sauce or topping, making the dishes easy to serve warm from the baking dish.
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- 4-Ingredient Chicken Crescent Bake
- Cheesy Sour Cream Chicken Casserole
- Chicken Teriyaki Casserole
- Oven Baked 3-Ingredient Chicken Florentine Casserole
- Oven Baked 4-Ingredient Amish Chicken and Green Bean Bake
4-Ingredient Chicken Crescent Bake
4-Ingredient Chicken Crescent Bake combines cooked shredded chicken with cream of chicken soup and cheddar, then tucks the filling inside refrigerated crescent roll triangles. The rolled crescents are arranged in a greased baking dish and finished with more cheddar on top, creating a golden, puffed casserole with bubbling edges.
The method keeps the dough cold until ready to use, then lays out each triangle, fills the wide end, and rolls toward the point while tucking the sides slightly. After baking at 375°F, the dish rests briefly so the filling settles before serving.
Get the full 4-Ingredient Chicken Crescent Bake recipe
Cheesy Sour Cream Chicken Casserole
Cheesy Sour Cream Chicken Casserole layers chicken breasts in a greased baking dish, then covers them with a smooth sour cream mixture seasoned with Parmesan, oregano, garlic powder, salt, pepper, and cornstarch. Mozzarella slices go directly on the chicken before the sauce and remaining Parmesan are spread over the top.
It bakes at 375°F for about an hour until the chicken is cooked through and the cheese turns golden and bubbly. The recipe calls for a short rest after baking so the sauce can thicken before serving warm, with parsley or chives if desired.
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Chicken Teriyaki Casserole
Chicken Teriyaki Casserole starts by simmering soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar into a glossy sauce thickened with a cornstarch slurry. Bite-sized chicken pieces are seared first, then layered over cooked white rice in a prepared baking dish.
The teriyaki sauce is poured over the chicken and rice before the casserole bakes uncovered at 400°F. During the bake, the sauce bubbles and lightly caramelizes at the edges, and the finished dish is rested briefly and garnished with chopped green onions and sesame seeds if desired.
Get the full Chicken Teriyaki Casserole recipe
Oven Baked 3-Ingredient Chicken Florentine Casserole
Oven Baked 3-Ingredient Chicken Florentine Casserole uses a base of thoroughly drained chopped spinach topped with condensed cream of chicken soup and chicken breasts arranged in a single layer. The spinach is spread out first so the soup can cover most of it before the chicken is pressed lightly into the sauce.
The dish bakes covered at 350°F for the first stage, which helps keep the chicken moist while the ingredients begin cooking together. After the foil is removed, it finishes uncovered until the chicken is cooked through and the sauce bubbles around the edges, then rests before serving.
Get the full Oven Baked 3-Ingredient Chicken Florentine Casserole recipe
Oven Baked 4-Ingredient Amish Chicken and Green Bean Bake
Oven Baked 4-Ingredient Amish Chicken and Green Bean Bake layers frozen green beans in a baking dish, then covers them with a mixture of condensed cream of mushroom soup and dry onion soup mix. Bone-in, skin-on chicken pieces are set skin-side up over the vegetables so the skin stays exposed while the sauce cooks underneath.
The casserole bakes uncovered at 375°F until the chicken is fully cooked and the sauce is bubbling around the green beans. The instructions note that the dish can be moved higher in the oven near the end for extra browning, then rested briefly before serving chicken, beans, and sauce together.
Get the full Oven Baked 4-Ingredient Amish Chicken and Green Bean Bake recipe
