Comforting Chicken Casseroles

By Arlene Bascom

For an easy dinner recipe, I often turn to a bubbly chicken casserole recipe. Chicken is a senior’s staple thanks to its versatility, and when added to a casserole recipe, it becomes an all-in-one meal, another plus for a senior cook. Most casseroles can be wrapped and refrigerated overnight, and many can be frozen for 2 to 3 months, if properly packaged. When making a favorite casserole, consider making two of them, one for now and one to freeze for later.

The following chicken casserole recipes use cooked chicken. Roast, bake, or boil a chicken a day in advance or use leftover rotisserie chicken or convenient packaged cooked chicken breast strips. Pre-cooked chicken makes these dishes a snap to prepare. Each of these chicken casseroles combines multiple food groups for a healthy chicken recipe you'll feel good about serving.  

Scalloped Chicken

This is a basic scalloped chicken recipe, made with rice, cooked chicken, mushrooms, and a bread crumb topping. Serve this tasty chicken and rice dish with cooked broccoli or sliced fresh tomatoes for an easy, satisfying meal.

3 Tbsp. butter

3 Tbsp. flour

2 c. chicken broth

1 c. milk

salt and pepper

3 c. cooked rice

3 c. cooked diced chicken

2 c. sliced sautéed mushrooms

1/2 cup slivered almonds

1 jar (4 oz.) chopped pimiento, drained

buttered bread crumbs

Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-qt. baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes.

Chicken Macaroni Casserole

This curry-flavored casserole is a super way to use any leftover chicken or turkey. It is especially easy to make if you have previously-cooked pasta available. This casserole is good served with cooked carrots or broccoli and a green salad. Serves 4-6.

1 1/2 c. uncooked elbow macaroni (or about 3 c. cooked)

1 c. shredded cheddar cheese

1 1/2 c. diced cooked chicken or turkey

1 4 oz. can mushroom stems and pieces, drained

1 10 oz. can cream of mushroom soup

1 c. milk

1/2 tsp salt

1/2 tsp. curry powder (or more if you love curry)

Heat oven to 350 degrees. Stir together all ingredients and pour into a 1 1/2 qt. casserole dish. Bake 1 hour.

Creamy Chicken Casserole with Cheddar Cheese and Vegetables

This is a versatile chicken casserole recipe made with your favorite frozen cooked vegetables. This makes a great dish to take to a potluck, or you can make it, refrigerate until you need it, and bake it for a busy weekend meal.

2 c. soft bread cubes (2 to 3 slices)

1/2 c. shredded cheddar cheese

2 Tbsp. butter, melted

1 c. cooked vegetables (such as peas, green beans, or mixed vegetables)

2 Tbsp. chopped onion

3 Tbsp. butter

3 Tbsp. all-purpose flour

1 tsp. salt

1/8 tsp. pepper

1 1/2 c. milk

1 1/2 c. cooked cubed chicken

1 large tomato, sliced

Combine bread cubes with 2 Tbsp. melted butter and cheese; arrange half of mixture in a buttered 1 1/2-qt. casserole dish. Spread vegetables over the bread mixture. Sauté chopped onion in remaining butter until tender. Blend in flour and seasonings; cook, stirring, for 2 minutes. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour the sauce over the vegetables in casserole; arrange tomato slices over sauce then top with remaining bread mixture. Bake at 325° for 25 to 30 minutes, until hot.