10 Shredded Chicken Casserole Recipes for Easy Weeknight Meals

Shredded chicken casserole recipes are the answer when you want dinner that feeds a crowd with minimal cleanup. The chicken soaks up the sauce, while the topping or binder brings the contrast, whether that’s creamy rice, crisp chips, or a golden biscuit lid. Below, ten versions take that same shredded chicken base in genuinely different directions.

If you want the most traditional scoop, start with the Classic Creamy Chicken and Rice Casserole. For a crunchy chip topping, try the Frito Pie Chicken Casserole. The Buffalo Chicken Mac and Cheese is for heat lovers, and the Green Chile Enchilada Casserole is the bright, stacked pick.

Which Shredded Chicken Casserole Should You Make?

Classic Creamy Chicken and Rice Casserole

This is the casserole you keep coming back to, the one with tender rice, a creamy chicken filling, and a buttery cracker top. It’s the answer when you want dinner on the table without a lot of fuss.

Ingredients (makes 6 servings)

• Cooked chicken, shredded: 500 g (4 cups)
• Uncooked long grain rice: 200 g (1 cup)
• Cream of mushroom soup: 298 g (10.5 oz can)
• Milk: 240 ml (1 cup)
• Chicken broth: 240 ml (1 cup)
• Frozen peas: 130 g (1 cup)
• Shredded cheddar cheese: 200 g (2 cups)
• Buttery crackers, crushed: 60 g (1 cup)
• Butter, melted: 45 g (3 tbsp)

Instructions

Step 1: Preheat your oven to 375F (190C) and grease a 9×13 inch baking dish. In a large bowl, stir together the 200 g (1 cup) uncooked rice, 240 ml (1 cup) chicken broth, the 298 g (10.5 oz) can of mushroom soup, and the 240 ml (1 cup) milk so nothing stays dry in the bottom of the bowl.

Step 2: Fold in the 500 g (4 cups) shredded chicken, 130 g (1 cup) peas, and half the cheddar until the rice and chicken are distributed evenly. Spread the mixture into the prepared dish and cover it tightly with foil, because the rice needs that steam to cook through.

Step 3: Bake the covered casserole for 30 minutes, then take the foil off and give it a stir so the rice cooks evenly. You’ll see the liquid bubbling up around the edges, which is exactly what you want before the cheese goes on.

Step 4: Sprinkle the remaining cheddar and the 60 g (1 cup) crushed crackers over the top, then drizzle the 45 g (3 tbsp) melted butter over the crumbs. Return the dish to the oven uncovered for 20 to 25 minutes. You’ll know it’s ready when the top is deeply golden and the rice is tender when you test a grain.

Step 5: Let the casserole sit for 5 minutes, then scoop it straight from the dish and serve hot with a little extra black pepper on top.

Buffalo Chicken Mac and Cheese Casserole

This one brings the bar snack home in casserole form, with that same vinegary heat you get from Buffalo wings, folded into mac and cheese. It’s the pick when you want a little fire and a lot of cheese.

Ingredients (makes 8 servings)

• Cooked chicken, shredded: 700 g (5 cups)
• Elbow macaroni: 340 g (12 oz)
• Hot sauce: 120 ml (1/2 cup)
• Cream cheese, softened: 226 g (8 oz)
• Milk: 480 ml (2 cups)
• Shredded mozzarella cheese: 300 g (3 cups)
• Shredded cheddar cheese: 200 g (2 cups)
• Blue cheese crumbles: 90 g (3/4 cup)
• Butter: 30 g (2 tbsp)
• Panko breadcrumbs: 40 g (1/2 cup)

Instructions

Step 1: Bring a pot of water to boil and cook the 340 g (12 oz) macaroni until just shy of al dente, about 6 minutes. Drain and set it aside while you preheat your oven to 375F (190C) and grease a 9×13 dish.

Step 2: In a large pot over medium heat, melt the 30 g (2 tbsp) butter and whisk in the 226 g (8 oz) cream cheese with the 480 ml (2 cups) milk until smooth. Stir in the 120 ml (1/2 cup) hot sauce and bring it just to a simmer, then remove from the heat so you can start folding everything together.

Step 3: Off the heat, stir the cooked macaroni, the 700 g (5 cups) shredded chicken, and the mozzarella and cheddar into the sauce until the cheese starts to pull into strings. Scrape the whole pot into your greased dish.

Step 4: Sprinkle the 90 g (3/4 cup) blue cheese crumbles and the 40 g (1/2 cup) panko over the top, then bake for 25 to 30 minutes. You’ll know it’s done when the top blisters and the edges bubble hard.

Step 5: Let it sit for a couple of minutes, then scoop big spoonfuls onto plates. Serve with extra hot sauce on the side if you want more heat.

Chicken Broccoli Alfredo Bake

This is the casserole you make when you want a full dinner in one dish without a separate vegetable. The broccoli keeps a little bite, and the Alfredo sauce stays loose enough to coat every noodle.

Ingredients (makes 5 servings)

• Cooked chicken, shredded: 400 g (3 cups)
• Broccoli florets: 300 g (4 cups)
• Penne pasta: 300 g (10 oz)
• Heavy cream: 360 ml (1 1/2 cups)
• Grated Parmesan cheese: 120 g (1 1/4 cups)
• Garlic cloves, minced: 3
• Butter: 30 g (2 tbsp)
• Salt: 1/2 tsp
• Black pepper: 1/2 tsp
• Mozzarella cheese, shredded: 150 g (1 1/2 cups)

Instructions

Step 1: Preheat your oven to 350F (175C) and grease an 8×8 inch baking dish. Cook the 300 g (10 oz) penne in salted boiling water for 8 minutes, but before you drain it, toss in the 300 g (4 cups) broccoli for the last 2 minutes so it softens slightly.

Step 2: Drain the pasta and broccoli together, and set them aside while you make the sauce. In a saucepan over medium heat, melt the 30 g (2 tbsp) butter and cook the 3 minced garlic cloves for 1 minute, just until fragrant.

Step 3: Pour in the 360 ml (1 1/2 cups) heavy cream and bring it to a gentle simmer. Whisk in the 120 g (1 1/4 cups) Parmesan a little at a time, and you’ll see it melt into a smooth sauce. Season with the 1/2 tsp salt and 1/2 tsp black pepper.

Step 4: Toss the pasta, broccoli, and the 400 g (3 cups) shredded chicken with the sauce until everything is coated, then scrape it into your prepared dish. Top with the 150 g (1 1/2 cups) mozzarella.

Step 5: Bake for 20 minutes, until the cheese turns golden and the sauce bubbles up around the edges. Let it stand 5 minutes before you serve, so the sauce thickens a little.

Frito Pie Chicken Casserole

This one is a nod to the stadium snack, but baked into a casserole that holds together for a family dinner. The bottom layer is a saucy chicken chili, and the chips stay crunchy on top where they belong.

Ingredients (makes 6 servings)

• Cooked chicken, shredded: 500 g (4 cups)
• Black beans, drained: 425 g (15 oz can)
• Corn kernels, drained: 250 g (1 1/2 cups)
• Tomato sauce: 240 ml (1 cup)
• Chicken broth: 120 ml (1/2 cup)
• Chili powder: 2 tbsp
• Ground cumin: 1 tsp
• Garlic powder: 1 tsp
• Shredded cheddar cheese: 250 g (2 1/2 cups)
• Corn chips: 150 g (5 oz)

Instructions

Step 1: Preheat your oven to 375F (190C) and warm a 10-inch ovenproof skillet over medium heat. Add the 500 g (4 cups) shredded chicken, the drained black beans, the 250 g (1 1/2 cups) corn, and the 240 ml (1 cup) tomato sauce to the skillet, then stir in the 120 ml (1/2 cup) chicken broth and the spices.

Step 2: Let the chili mixture simmer for 5 minutes, stirring once or twice, until it thickens slightly and you can smell the chili powder waking up. Remove the skillet from the heat.

Step 3: Sprinkle half the 250 g (2 1/2 cups) cheddar over the chicken mixture, then layer the 150 g (5 oz) corn chips over the cheese so you get a full crunchy blanket. Top with the remaining cheddar.

Step 4: Bake the skillet for 15 to 20 minutes, until the cheese melts and the chips around the edge turn deep golden without burning. You’ll see the chili bubbling up between the chips.

Step 5: Spoon it straight from the skillet into bowls. If you want, add a spoonful of sour cream and a few sliced green onions on top.

Chicken Tamale Casserole

This casserole gives you all the flavor of a tamale without the corn husk wrapping. The chicken filling is saucy and spiced, and the cornbread lid bakes up soft on the inside with a lightly crisp edge.

Ingredients (makes 8 servings)

• Cooked chicken, shredded: 700 g (5 cups)
• Tomato sauce: 240 ml (1 cup)
• Chicken broth: 120 ml (1/2 cup)
• Ground cumin and smoked paprika: 1 tsp each
• Cornmeal: 120 g (1 cup)
• All-purpose flour: 60 g (1/2 cup)
• Baking powder: 1 tsp
• Milk: 180 ml (3/4 cup)
• Egg: 1 large
• Butter, melted: 45 g (3 tbsp)

Instructions

Step 1: Preheat your oven to 400F (200C) and grease a 9×13 inch baking dish. In a bowl, stir together the 700 g (5 cups) shredded chicken, 240 ml (1 cup) tomato sauce, 120 ml (1/2 cup) chicken broth, and the 1 tsp each cumin and smoked paprika until the chicken is coated.

Step 2: Spread the chicken mixture evenly in the dish. In another bowl, whisk the 120 g (1 cup) cornmeal, 60 g (1/2 cup) flour, and 1 tsp baking powder, then stir in the 180 ml (3/4 cup) milk, the beaten egg, and the 45 g (3 tbsp) melted butter until you have a thick batter.

Step 3: Drop spoonfuls of the cornbread batter over the chicken mixture, then use the back of a spoon or your fingers to spread it into an even layer. Don’t worry if a few gaps show, the batter will puff and fill them as it bakes.

Step 4: Bake for 25 to 30 minutes, until the cornbread is golden and a toothpick poked in the center comes out clean. You’ll see the chicken sauce bubbling up around the edges.

Step 5: Let it cool for 5 minutes, then you can cut it into squares and serve hot. A spoonful of salsa or sour cream over each piece works well if you like.

French Onion Chicken Casserole

This one is for a cold night when you want something dark, sweet, and savory. The onions cook down until they’re as soft as jam, and the broth soaks into the bread top before it browns.

Ingredients (makes 4 servings)

• Cooked chicken, shredded: 400 g (3 cups)
• Yellow onions, thinly sliced: 800 g (6 large)
• Beef broth: 240 ml (1 cup)
• Balsamic vinegar: 15 ml (1 tbsp)
• Butter: 45 g (3 tbsp)
• All-purpose flour: 20 g (2 tbsp)
• Dried thyme, salt, and black pepper: 1/2 tsp each
• Gruyere cheese, shredded: 150 g (1 1/2 cups)
• Baguette slices: 1/2 baguette, cut into 8 slices

Instructions

Step 1: Melt the 45 g (3 tbsp) butter in a large ovenproof skillet over medium heat. Add the 800 g (6 large) thinly sliced onions and cook them for 20 to 25 minutes, stirring every few minutes, until they turn deep golden and sweet. You’ll know they’re ready when they shrink to less than half their original volume.

Step 2: Stir the 20 g (2 tbsp) flour into the onions and cook for 1 minute, just to take away the raw taste. Pour in the 240 ml (1 cup) beef broth and the 15 ml (1 tbsp) balsamic vinegar, then you scrape the bottom of the skillet so all the browned bits dissolve into the liquid.

Step 3: Add the 400 g (3 cups) shredded chicken and the 1/2 tsp each dried thyme, salt, and black pepper, then let the mixture simmer for 5 minutes. You’ll see it thicken into a loose gravy that coats the back of a spoon.

Step 4: Lay the baguette slices over the top so they cover the whole surface, then sprinkle the 150 g (1 1/2 cups) gruyere over the bread. Drizzle or pat a little extra butter on the bread if you want it extra crisp, but it’s fine without.

Step 5: Slide the skillet under a hot broiler for 3 to 4 minutes, keeping your eyes on it, until the cheese bubbles and the bread edges turn deep brown. Serve straight from the skillet while it’s hot.

Chicken Pot Pie Biscuit Casserole

This is pot pie without the fuss of a pie crust, and it bakes in one dish. The filling is classic and thick, and the drop biscuit top turns golden while the chicken stays moist underneath.

Ingredients (makes 6 servings)

• Cooked chicken, shredded: 500 g (4 cups)
• Frozen mixed vegetables: 300 g (2 cups)
• Chicken broth: 360 ml (1 1/2 cups)
• Milk, divided: 360 ml (1 1/2 cups)
• All-purpose flour: 40 g (1/4 cup)
• Butter, cold, divided: 60 g (4 tbsp)
• Self-rising flour: 160 g (1 1/3 cups)
• Dried thyme: 1/2 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Preheat your oven to 400F (200C) and grease a 9×13 inch dish. In a saucepan over medium heat, melt 30 g (2 tbsp) of the cold butter and whisk in the 40 g (1/4 cup) all-purpose flour, cooking for 1 minute. Slowly pour in the 360 ml (1 1/2 cups) chicken broth and 240 ml (1 cup) of the milk, whisking until smooth.

Step 2: Bring the sauce to a simmer and cook for 3 to 4 minutes, whisking often, until it thickens enough to coat the back of a spoon. Stir in the 500 g (4 cups) chicken, 300 g (2 cups) frozen vegetables, 1/2 tsp thyme, 3/4 tsp salt, and 1/4 tsp pepper, then scrape everything into your prepared dish.

Step 3: In a bowl, cut the remaining 30 g (2 tbsp) cold butter into the 160 g (1 1/3 cups) self-rising flour with your fingers or a pastry cutter until it looks like coarse sand. Drizzle in the remaining 120 ml (1/2 cup) milk, just enough to make a thick, drop-from-a-spoon batter.

Step 4: Drop spoonfuls of the biscuit batter over the chicken mixture, leaving small gaps so the filling can bubble through. Bake for 25 to 30 minutes, until the biscuit top is golden and the filling is bubbling thickly.

Step 5: Let it stand for 5 minutes, then scoop from the dish and serve hot. You’ll get a soft biscuit top with a rich, savory filling in every spoonful.

Low Carb Chicken Cauliflower Rice Casserole

This one cuts the carbs by swapping rice for cauliflower, but it still bakes up creamy and satisfying. It’s a good choice when you’re watching starches but still want a real casserole for dinner.

Ingredients (makes 4 servings)

• Cooked chicken, shredded: 400 g (3 cups)
• Cauliflower rice: 500 g (4 cups)
• Cream cheese: 113 g (4 oz)
• Heavy cream: 120 ml (1/2 cup)
• Chicken broth: 60 ml (1/4 cup)
• Shredded mozzarella cheese: 200 g (2 cups)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Garlic powder and onion powder: 1 tsp each
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Preheat your oven to 375F (190C) and grease an 8×8 inch baking dish. Spread the 500 g (4 cups) cauliflower rice in the dish and bake it empty for 10 minutes, so some of the moisture cooks off before you add the sauce.

Step 2: In a bowl, soften the 113 g (4 oz) cream cheese in the microwave for 30 seconds. Whisk in the 120 ml (1/2 cup) heavy cream, 60 ml (1/4 cup) chicken broth, 1 tsp each garlic and onion powders, and 1/2 tsp each salt and pepper until you have a smooth sauce.

Step 3: Stir the 400 g (3 cups) shredded chicken and half the 200 g (2 cups) mozzarella into the cream mixture. Fold that into the hot cauliflower rice in your dish, then top with the remaining mozzarella and the 50 g (1/2 cup) Parmesan.

Step 4: Bake for 20 to 25 minutes, until the cheese is golden and the edges are bubbling. You’ll see a little liquid around the sides, but it will settle as the casserole rests.

Step 5: Let it stand for 10 minutes before you serve, so each scoop holds its shape. A sprinkle of fresh parsley brightens it up if you have some.

Green Chile Chicken Enchilada Casserole

This one stacks corn tortillas with a green chile sauce that’s bright and a little smoky, rather than rolling each enchilada. It’s faster to assemble and gives you the same layers of flavor in every bite.

Ingredients (makes 8 servings)

• Cooked chicken, shredded: 700 g (5 cups)
• Green enchilada sauce: 480 ml (2 cups)
• Diced green chiles: 113 g (4 oz can)
• Corn tortillas: 12 small
• Monterey Jack cheese, shredded: 300 g (3 cups)
• Cheddar cheese, shredded: 150 g (1 1/2 cups)
• Sour cream: 120 ml (1/2 cup)
• Ground cumin: 1 tsp
• Garlic powder: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Preheat your oven to 375F (190C) and grease a 9×13 inch dish. In a bowl, stir together the 700 g (5 cups) shredded chicken, the 113 g (4 oz) green chiles, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt.

Step 2: Spread 120 ml (1/2 cup) of the green enchilada sauce in the bottom of your dish, then lay 4 corn tortillas over it, tearing them to fit as you need. Top with half the chicken mixture and a third of the cheeses.

Step 3: Repeat with another layer of sauce, tortillas, chicken, and cheese, then finish with the last 4 tortillas, the remaining sauce, and the rest of the cheese. You’ll have three layers that will bake into a tender stack.

Step 4: Bake for 25 to 30 minutes, until the cheese on top is bubbly and the sauce around the edges has thickened. Let it sit for 5 minutes so you can cut clean squares.

Step 5: Scoop out squares and top each with a spoonful of the 120 ml (1/2 cup) sour cream and a little fresh cilantro if you have it. Serve hot.

Make-Ahead Chicken and Stuffing Casserole

This is the casserole you assemble on Sunday and freeze, then bake on a busy night. The stuffing soaks up the chicken broth and butter as it cooks, so the top goes crisp while the inside stays soft.

Ingredients (makes 2 freezer casseroles, 4 servings each)

• Cooked chicken, shredded: 1 kg (8 cups)
• Herbed bread stuffing mix: 340 g (12 oz bag)
• Chicken broth: 480 ml (2 cups)
• Cream of celery soup: 295 g (10.5 oz can)
• Onion, diced: 1 medium
• Celery stalks, diced: 2
• Butter, melted, divided: 90 g (6 tbsp)
• Poultry seasoning: 1 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: In a skillet over medium heat, melt 30 g (2 tbsp) of the butter and cook the diced onion and celery for 6 to 8 minutes, until they soften and you can smell them. Remove from the heat and let them cool while you prep the rest.

Step 2: In a very large bowl, toss the 340 g (12 oz) stuffing mix with the 480 ml (2 cups) chicken broth, the 295 g (10.5 oz) cream of celery soup, 1 tsp poultry seasoning, and 1/2 tsp each salt and pepper. Then fold in the cooked onion and celery and the 1 kg (8 cups) shredded chicken until you see the bread is evenly moist.

Step 3: Divide the mixture between two greased 8×8 inch freezer-safe baking dishes. Drizzle the remaining 60 g (4 tbsp) melted butter over the tops, then press everything down gently so it holds together when you freeze it.

Step 4: Cover each dish tightly with a double layer of foil and freeze for up to 3 months. On the day you want to bake one, you can thaw it overnight in the fridge, which is easiest, or go straight from frozen.

Step 5: Bake a thawed casserole at 350F (175C) for 35 to 40 minutes, uncovering for the last 10 minutes until the top is crisp and golden. If you bake it frozen, give it 50 to 60 minutes covered, then uncover for the last 15 minutes, and check the center is hot before you serve it straight from the dish.

The one thing that makes every shredded chicken casserole better is not over-saucing the filling, because the topping needs to stay crisp or the rice needs room to steam. Start with slightly less liquid than you think, and you can always add a splash of broth before baking if the mixture looks dry.

Pick the version that matches your night, get everything into the dish, and let the oven do the work. You’ll come back to these casseroles for years.