Make Ahead Chicken Casserole - Make Ahead Chicken Casserole Recipe (2024)

You better believe that now that I’ve hit my third trimester, I have been meal planning like a mad woman for when the baby is here! My husband is not much of a cook at all, so having some items in the freezer that I can make ahead of time and he can just pop in the oven is going to be a must-have for my sanity and for his health. Seriously! Poor guy would live off cereal if I didn’t make sure he was taken care of, and as his loving wife-that’s exactly why I’m making some “make ahead chicken casserole”!

These are so simple to throw together in one pan and pop in the oven at any time. I think every new mom or mom-to-be could agree with me! Another great aspect, is the fact that you can make them healthier and a heck of alot cheaper than store bought prepared meals. Here are five (yup, I said FIVE!) of my favorite chicken casseroles that are super simple and quick.

Green Chilies Chicken Casserole

What You Need:

• 1 (16 ounce) package elbow noodles
• 3 cups cooked chicken
• 1 (16 ounce) container sour cream(Get cultures to make your own Sour Cream here)
• 2 cups monterey jack cheese
• 1 (15 ounce) can green enchilada sauce
• 1 (4 ounce) can chopped green chilies
• 1/4 chopped tomatoes

Directions:

Cook noodles until right before al dente. You don’t want them to be overcooked, or they’ll get mushy once reheated in the oven.

Mix all ingredients in a 9×13 pan (or split into smaller dinner-for-one meals!)

Sprinkle more cheese on top.

Cover and freeze! (Bake in 350 degree oven until heated through)

Chicken and Green Bean Casserole

What You Need:

• 2 lbs chicken breast
• 2 cups frozen green beans (you can easily add more!)
• 4 cups cubed red potatoes
• 1/2 stick of butter (sliced)
• 2tbs of your favorite seasoning blend

Directions:

Mix green beans and potatoes together

Place veggie mixture and chicken in a casserole dish

Top with butter and seasoning.

Cover and freeze. (cook at 350 degrees until chicken is completely cooked through)

Chicken and Broccoli Casserole

What You Need:

• 2 (10 ounce) packages frozen chopped broccoli
• 2 lbs cooked chicken breast (cubed)
• 1/2 teaspoon garlic
• 1/4 cup butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• salt and pepper to taste
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup colby cheese, shredded
• 1/2 cup breadcrumbs

Directions:

Cook broccoli according to directions. (You can totally used fresh here too! ).

Add garlic to the broccoli. Place chicken and broccoli in a 1 quart casserole; set aside.

Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.

Pour mixture over broccoli and chicken. Sprinkle cheese and bread crumbs on top. Cover and freeze! (cook on 350 degrees until heated throughout!)

That Casserole (this came from my great-grandmother’s recipe book!)

What You Need:

• 1 1/2 lbs cooked chicken (cubed)
• 1 clove of garlic (minced)
• 1 15oz can of tomato sauce
• 1/8 t. of salt
• 6 oz egg noodles
• 3 oz cream cheese
• 8 oz sour cream
• 6 chopped green onions
• 1 cup shredded cheddar cheese

Directions:

Cook noodles until al dente.

Mix garlic, chicken, tomato sauce, sugar and salt together.

Mix cream cheese, sour cream, and green onions together.

Layer each mixture (like a lasagna) in a casserole dish. (noodles, meat sauce, sour cream mixture, noodles, meat sauce, etc.)

Top with cheese.

Cover and freeze. (cook in oven at 350 until heated through)

Chicken and Rice Casserole

What You Need:

• 4 cups chicken broth
• 4 carrots (peeled and sliced)
• 1 medium yellow onion (diced)
• 2 cups brown rice
• 1 cup finely chopped baby spinach
• 2-3 cups cookedchicken (cubed)
• 1 tbs minced garlic
• salt and pepper to taste
• 1 1/2 cups cream

Directions:

In a large pot, bring chicken broth, carrots and onion to a rolling boil. Add rice, stir, and place the lid on the pot. Reduce heat to low and cook the rice and vegetablesin the broth for 45 minutes.

Toss cooked rice mixture and remaining ingredients together in casserole dish.

Cover and freeze! (cook at 350 degrees until heated through)

Whew! Five simple casseroles that can feed an army! You make a ton of cooked chicken ahead of time and throw each one of these recipes together very easily. Trust me, for fear of my already skinny husband wearing away after the baby’s birth-I’ll be making each and every one of these in bulk for our deep freezer!

What is your favorite make ahead chicken casserole? Do you enjoy making meals ahead or do you wish you were able to do it more?