25+ Easy and Flavorful Summer Chicken Casserole Recipes to Keep You Cool and Satisfied

Summer is the perfect time to enjoy fresh ingredients, vibrant flavors, and easy-to-make meals that keep you cool and satisfied.

If you’re looking for a go-to dish that combines the simplicity of a casserole with the vibrant flavors of the season, you’re in the right place!

Chicken casseroles are not only versatile but also incredibly comforting, making them ideal for hot summer evenings or casual gatherings with friends and family.

In this blog post, we’ve rounded up 25+ summer chicken casserole recipes that feature a variety of flavors, from smoky BBQ to fresh herbs and vegetables.

Whether you’re in the mood for something light and healthy or crave a hearty, cheesy dish, we’ve got something for everyone.

So, preheat your oven, gather your ingredients, and get ready to dive into these deliciously easy casserole recipes that will make your summer meals even more memorable!

25+ Easy and Flavorful Summer Chicken Casserole Recipes to Keep You Cool and Satisfied

With these 25+ summer chicken casserole recipes, you’ll never run out of creative and satisfying ways to enjoy chicken in the summer.

Each casserole is packed with fresh ingredients, hearty flavors, and the kind of comfort food that makes summer evenings feel special.

Whether you’re preparing for a family dinner, a potluck, or simply looking for an easy dish to enjoy, these casseroles offer a perfect balance of simplicity, flavor, and ease.

Lemon Herb Chicken and Summer Veggie Casserole

Bursting with fresh summer vegetables and zesty lemon flavor, this casserole is light yet satisfying.

It’s the perfect one-dish meal that balances lean protein with seasonal produce like zucchini, cherry tomatoes, and bell peppers. Whether you’re feeding your family or serving guests, this dish delivers both flavor and color to your table.

Ingredients:

• 2 cups cooked chicken breast, shredded or cubed
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, cooked quinoa or rice, zucchini, squash, bell pepper, cherry tomatoes, and red onion.
3. Add garlic, lemon juice and zest, oregano, olive oil, salt, and pepper. Mix until evenly coated.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Sprinkle Parmesan cheese evenly over the top.
6. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until veggies are tender and top is golden.
7. Garnish with fresh parsley before serving.

This casserole celebrates everything great about summer—bright, garden-fresh flavors with a touch of citrus and herbs.

It’s light enough for a hot day yet hearty enough to fill you up, making it a perfect go-to summer meal.

Creamy Chicken and Corn Casserole

This comforting dish brings together the sweetness of summer corn with tender chicken in a creamy, cheesy sauce.

It’s a warm, indulgent casserole that still feels like a summer favorite thanks to the use of fresh ingredients and light seasoning.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups fresh or frozen corn kernels
• 1/2 cup chopped green onions
• 1/2 cup diced red bell pepper
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup crushed buttery crackers or breadcrumbs (optional topping)
• 1 tbsp butter (if using topping)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine sour cream, cream cheese, milk, garlic powder, salt, and pepper until smooth.
3. Stir in chicken, corn, green onions, bell pepper, and cheddar cheese.
4. Transfer the mixture to a greased casserole dish.
5. If using a topping, mix crushed crackers with melted butter and sprinkle on top.
6. Bake uncovered for 25–30 minutes until bubbly and golden.
7. Let it rest for 5 minutes before serving.

With its creamy texture and sweet corn bite, this casserole bridges comfort food and summer freshness.

It’s great for potlucks, barbecues, or a cozy weeknight meal when you still want that seasonal flair.

Southwest Chicken and Black Bean Casserole

This bold, colorful casserole brings Southwestern flavors to your summer dinner table with black beans, corn, spices, and a touch of lime.

It’s a nutritious, protein-packed option with just the right amount of heat.

Ingredients:

• 2 cups cooked chicken, cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1/2 cup diced tomatoes (or canned with green chilies)
• 1 cup cooked brown rice
• 1/2 cup shredded Monterey Jack or pepper jack cheese
• 1 tsp chili powder
• 1/2 tsp cumin
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste
• 1/4 cup sour cream or Greek yogurt (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked chicken, black beans, corn, tomatoes, and rice.
3. Stir in chili powder, cumin, lime juice, salt, and pepper.
4. Mix until well combined, then spread in a greased 9×13-inch casserole dish.
5. Sprinkle cheese on top.
6. Bake for 20–25 minutes until heated through and cheese is melted.
7. Top with fresh cilantro and a dollop of sour cream before serving.

This dish is a flavorful way to enjoy a summer casserole that doesn’t skimp on nutrition.

With its mix of fiber-rich beans, lean chicken, and zesty spices, it’s both filling and refreshing. Perfect for easy meal prep or a quick family dinner with a little southwestern kick.

Mediterranean Chicken Casserole

With bright flavors from olives, feta, and lemon, this Mediterranean-inspired casserole is a perfect way to bring a little taste of the Mediterranean to your summer meals.

It’s packed with fresh veggies, tender chicken, and a delicious mix of tangy and savory ingredients.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 1/2 cup Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs (for topping)
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
3. In a separate small bowl, mix the Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper. Pour this dressing over the chicken and veggies, tossing everything together to coat.
4. Transfer the mixture into a greased 9×13-inch casserole dish.
5. Top with breadcrumbs for added crunch.
6. Bake uncovered for 25-30 minutes, until heated through and golden on top.
7. Garnish with fresh basil before serving.

This casserole is a cool and refreshing meal for a warm evening.

The combination of fresh ingredients with the creamy Greek yogurt dressing provides the perfect balance of richness and lightness, making it an ideal dish for a summer dinner.

Summer Chicken and Pesto Pasta Casserole

A pesto lover’s dream, this summer chicken casserole combines the richness of basil pesto with pasta, chicken, and veggies.

It’s an easy way to turn a pesto pasta dish into a hearty and comforting casserole, perfect for any summer get-together or weeknight dinner.

Ingredients:

• 2 cups cooked chicken, cubed
• 3 cups cooked pasta (penne or rotini works well)
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 cup diced red bell pepper
• 1 cup zucchini, sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the dish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cooked chicken, pasta, red bell pepper, zucchini, and sun-dried tomatoes.
3. Pour pesto sauce over the mixture and toss to coat everything evenly.
4. Transfer the mixture into a greased casserole dish and top with mozzarella and Parmesan cheeses.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly.
6. Let the casserole rest for a few minutes before serving.

This casserole is perfect for pesto enthusiasts who love a fresh, herbaceous flavor.

The veggies and chicken add texture and nutrition, making it a great way to enjoy the season’s produce while satisfying your craving for a cheesy, comforting dish.

Chicken, Peach, and Almond Casserole

A sweet and savory casserole perfect for late summer, this dish pairs juicy peaches with tender chicken and toasted almonds.

The subtle sweetness of the peaches combined with the nutty crunch of the almonds creates a unique and delightful contrast.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 ripe peaches, peeled and sliced
• 1/2 cup sliced almonds, toasted
• 1/2 cup cooked wild rice or brown rice
• 1/2 cup plain Greek yogurt
• 1/4 cup honey
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup shredded Gruyère or Swiss cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken, peaches, almonds, rice, Greek yogurt, honey, thyme, salt, and pepper.
3. Pour the mixture into a greased 9×13-inch casserole dish and stir to evenly distribute.
4. If using cheese, sprinkle the shredded Gruyère or Swiss on top.
5. Bake uncovered for 25-30 minutes until the casserole is bubbly and golden.
6. Let it rest for a few minutes before serving.

This dish is a beautiful blend of sweet and savory, with the peaches providing a burst of freshness and the almonds adding a nice crunch.

It’s an unexpected but delightful combination, perfect for impressing guests at a summer dinner party or enjoying on a cozy evening at home.

BBQ Chicken and Pineapple Casserole

This BBQ chicken and pineapple casserole is a tropical twist on classic comfort food.

The sweetness of pineapple complements the smoky richness of the BBQ sauce, making for a deliciously unique dish that’s both sweet and savory.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup fresh pineapple, diced
• 1/2 cup BBQ sauce (choose your favorite)
• 1/2 cup red onion, thinly sliced
• 1/2 cup shredded cheddar cheese
• 1 cup frozen corn kernels
• 1 cup cooked rice (brown or white)
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the chicken, pineapple, BBQ sauce, red onion, corn, rice, chili powder, salt, and pepper.
3. Mix thoroughly until everything is evenly coated with the BBQ sauce.
4. Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese.
5. If using, sprinkle crushed tortilla chips over the top for extra crunch.
6. Bake uncovered for 20-25 minutes, until the cheese is melted and the casserole is heated through.
7. Let it rest for a few minutes before serving.

This casserole delivers a delightful balance of smoky, sweet, and savory flavors, with a pop of tropical freshness from the pineapple.

It’s a fun dish to serve at a casual summer gathering or when you’re craving something a little different!

Summer Chicken and Broccoli Alfredo Casserole

A creamy and comforting casserole with a fresh twist, this summer chicken and broccoli alfredo casserole combines tender chicken, vibrant broccoli, and a rich homemade Alfredo sauce.

It’s a dish that’s sure to satisfy while still offering a dose of veggies!

Ingredients:

• 2 cups cooked chicken breast, diced
• 3 cups broccoli florets (steamed or blanched)
• 2 cups cooked pasta (rotini, penne, or bowties)
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Stir in heavy cream and bring to a simmer. Add Parmesan cheese, salt, and pepper, whisking until the sauce thickens, about 3-5 minutes.
4. In a large mixing bowl, combine the chicken, broccoli, cooked pasta, and the Alfredo sauce. Stir until evenly coated.
5. Transfer the mixture to a greased casserole dish and top with shredded mozzarella cheese.
6. Bake uncovered for 20-25 minutes, or until the cheese is melted and the casserole is bubbly.
7. Let it cool for a few minutes before serving.

This creamy casserole is rich in flavor but still packed with the goodness of broccoli, making it a delicious and comforting dish that’s perfect for a cozy summer evening.

Chicken and Avocado Ranch Casserole

This chicken and avocado ranch casserole is a creamy, flavorful dish that combines the richness of ranch dressing with the freshness of ripe avocado.

It’s an easy, satisfying meal that is both hearty and light, thanks to the healthy fats in the avocado.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 2 ripe avocados, diced
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1 cup corn kernels (fresh or frozen)
• 1 cup cooked rice (brown or white)
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1 tbsp fresh cilantro, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chicken, diced avocado, ranch dressing, sour cream, corn, rice, red bell pepper, and salt and pepper. Mix gently to combine.
3. Transfer the mixture to a greased 9×13-inch casserole dish and sprinkle the shredded cheddar cheese on top.
4. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish with fresh cilantro if desired and serve.

This casserole is creamy, fresh, and comforting, with the avocados providing a silky texture and the ranch dressing adding a tangy twist.

It’s a fun and easy dish that brings together a variety of textures and flavors, perfect for summer gatherings or a quick dinner.

Chicken and Mango Salsa Casserole

This tropical-inspired chicken casserole pairs sweet mango salsa with tender chicken and zesty seasoning for a flavorful, refreshing dish.

The juicy mango adds a nice burst of sweetness, while the salsa brings a tangy and spicy kick, making this a perfect dish for summer.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1 cup mango salsa (store-bought or homemade)
• 1 cup cooked quinoa or rice
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chicken, mango salsa, quinoa (or rice), black beans, red bell pepper, lime juice, salt, and pepper.
3. Transfer the mixture into a greased casserole dish and sprinkle with shredded Monterey Jack cheese.
4. If using, sprinkle crushed tortilla chips over the top for an added crunch.
5. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

This casserole is a fun, vibrant, and sweet addition to your summer meals.

The tropical mango salsa gives it a unique twist that’s perfect for warm days and casual gatherings.

Chicken Caesar Salad Casserole

A fun spin on the classic Caesar salad, this casserole combines all the delicious flavors of the salad into a creamy, cheesy dish.

It’s an easy-to-make option that’s packed with savory goodness, perfect for those who love a classic Caesar but want it in casserole form.

Ingredients:

• 2 cups cooked chicken breast, diced
• 3 cups cooked pasta (penne or rotini works best)
• 1/2 cup Caesar dressing
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup romaine lettuce, chopped
• 1/4 cup croutons (optional, for topping)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked chicken, pasta, Caesar dressing, sour cream, Parmesan cheese, salt, and pepper.
3. Gently fold in the chopped romaine lettuce.
4. Transfer the mixture to a greased casserole dish and top with shredded mozzarella cheese.
5. If using croutons, sprinkle them over the top of the casserole.
6. Bake uncovered for 20-25 minutes, until the cheese is melted and the casserole is bubbly.
7. Let it rest for a few minutes before serving.

This casserole takes the best parts of a Caesar salad—creamy dressing, crispy croutons, and Parmesan—into a comforting, cheesy dish.

It’s perfect for serving at a casual get-together or as an easy weeknight dinner.

Chicken and Cucumber Dill Casserole

This light and refreshing casserole brings together chicken, cucumbers, and a creamy dill sauce, making it the perfect dish for a hot summer evening.

The cooling cucumber and fresh dill pair beautifully with the tender chicken for a dish that’s full of flavor yet light on the palate.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 medium cucumbers, thinly sliced
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp lemon juice
• 1/2 cup grated mozzarella cheese
• 1/2 cup cooked rice (white or brown)
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, cucumber slices, sour cream, mayonnaise, dill, lemon juice, rice, salt, and pepper. Mix until well combined.
3. Transfer the mixture into a greased casserole dish and sprinkle with mozzarella cheese.
4. If using, sprinkle breadcrumbs over the top for a crispy finish.
5. Bake uncovered for 20-25 minutes, until the casserole is bubbly and the cheese is golden.
6. Let it cool for a few minutes before serving.

This casserole is a unique and refreshing choice for summer. The cucumbers and dill give it a cool, herbaceous flavor, making it the perfect light dish for a warm evening.

It’s a refreshing option when you’re looking for something that’s both satisfying and easy to prepare.

Chicken and Roasted Vegetable Casserole

This casserole is a great way to use up seasonal summer vegetables, including zucchini, bell peppers, and tomatoes.

Roasting the veggies brings out their natural sweetness and adds a depth of flavor that pairs wonderfully with the tender chicken and creamy sauce.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cream of mushroom soup
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. On a baking sheet, toss the zucchini, bell peppers, and tomatoes with olive oil, garlic powder, thyme, salt, and pepper. Roast the vegetables for 20-25 minutes, until tender and slightly browned.
3. In a large bowl, combine the roasted vegetables, shredded chicken, cream of mushroom soup, sour cream, and half of the shredded cheddar cheese. Stir until everything is well combined.
4. Transfer the mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining cheddar cheese on top, followed by the panko breadcrumbs for a crispy topping.
5. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the top is golden.
6. Let the casserole rest for a few minutes before serving.

This casserole is full of summer’s best produce and offers a perfect balance of comfort and freshness.

The roasted vegetables add a deep flavor that perfectly complements the creamy sauce and tender chicken, making it a crowd-pleasing dish for any occasion.

Caprese Chicken Casserole

Inspired by the classic Caprese salad, this casserole features chicken, tomatoes, fresh basil, and mozzarella cheese.

It’s a fresh and light summer dish with all the vibrant flavors you love in a Caprese, but in casserole form for an easy, comforting meal.

Ingredients:

• 2 cups cooked chicken breast, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella cheese, cubed
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/2 cup balsamic glaze (store-bought or homemade)
• 1 cup cooked pasta (penne or rotini works well)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the diced chicken, halved cherry tomatoes, mozzarella, Parmesan cheese, basil, and cooked pasta. Season with salt and pepper to taste.
3. Drizzle the balsamic glaze over the mixture and toss to coat.
4. Transfer the mixture to a greased casserole dish and spread it out evenly.
5. Bake uncovered for 20-25 minutes, until the cheese is melted and the casserole is heated through.
6. Garnish with additional fresh basil and a drizzle of balsamic glaze before serving.

This casserole is a fresh, summery take on a classic salad, with the creamy mozzarella and tangy balsamic creating a beautiful balance.

It’s light, refreshing, and perfect for a warm-weather meal that still feels hearty enough to satisfy.

Chicken and Sweet Potato Casserole

Sweet potatoes bring a natural sweetness and earthiness to this casserole, which pairs perfectly with the savory chicken and a creamy sauce.

It’s a wholesome, filling meal that celebrates the sweetness of summer’s root vegetables and provides plenty of comfort.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup cream of chicken soup
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup chopped green onions (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pot, boil the diced sweet potatoes in salted water for 10-12 minutes, until tender. Drain and set aside.
3. In a large bowl, combine the shredded chicken, boiled sweet potatoes, cream of chicken soup, sour cream, milk, cinnamon, paprika, salt, and pepper. Stir until evenly mixed.
4. Transfer the mixture to a greased casserole dish and sprinkle shredded cheddar cheese on top.
5. Bake uncovered for 25-30 minutes, until the casserole is bubbly and the cheese is melted and golden.
6. Garnish with chopped green onions before serving.

This casserole combines the creamy sweetness of the sweet potatoes with savory chicken and spices, creating a well-balanced and hearty dish.

It’s a great option for a wholesome summer dinner that’s both nutritious and delicious.

Chicken and Asparagus Parmesan Casserole

This light and flavorful casserole features tender chicken and fresh asparagus, all baked with a rich Parmesan cheese crust.

It’s a perfect dish for a summer dinner, combining the crispness of asparagus with the savory depth of Parmesan.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pot, blanch the asparagus in boiling water for 3-4 minutes until just tender, then drain and set aside.
3. In a large bowl, mix the diced chicken, blanched asparagus, sour cream, mayonnaise, garlic powder, dried basil, salt, and pepper.
4. Transfer the mixture into a greased casserole dish.
5. In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the casserole.
6. Bake uncovered for 20-25 minutes, until the top is golden and the casserole is heated through.
7. Let it rest for a few minutes before serving.

This casserole brings a sophisticated twist to a chicken dinner with the richness of Parmesan and the freshness of asparagus.

It’s light yet filling, making it a perfect choice for a warm summer evening.

Chicken and Avocado Black Bean Casserole

This casserole is packed with fresh ingredients, like creamy avocado, hearty black beans, and tender chicken.

It’s the perfect combination of creamy, savory, and a bit of spice, making it a crowd-pleaser for any summer gathering.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup black beans, drained and rinsed
• 1 ripe avocado, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup salsa (mild or spicy, based on preference)
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, diced avocado, corn, salsa, cumin, chili powder, salt, and pepper.
3. Stir gently to avoid mashing the avocado.
4. Transfer the mixture into a greased casserole dish.
5. Top with shredded cheddar cheese and, if using, sprinkle crushed tortilla chips on top for added crunch.
6. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped cilantro before serving.

This casserole is full of flavor, with the creamy avocado providing a refreshing contrast to the spiced chicken and black beans.

It’s a vibrant, satisfying dish that will keep everyone coming back for more.

Summer Chicken and Pasta Pesto Casserole

This chicken and pasta pesto casserole combines the richness of pesto sauce with the creaminess of cheese and the heartiness of chicken and pasta.

It’s a perfect dish to showcase fresh summer basil, and it can easily be adapted to your preferences.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 3 cups cooked pasta (penne or fusilli works well)
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cubed chicken, cooked pasta, pesto sauce, ricotta cheese, mozzarella cheese, and cherry tomatoes. Stir gently until everything is well-coated with pesto.
3. Season with salt and pepper to taste.
4. Transfer the mixture into a greased casserole dish and top with grated Parmesan cheese.
5. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
6. Let the casserole cool slightly before serving, and garnish with fresh basil.

This casserole is rich and aromatic, with the basil pesto providing an herbaceous punch.

The creamy cheeses blend beautifully with the pasta and chicken, making it a rich, comforting dish that’s ideal for a summer meal.

Chicken and Zucchini Parmesan Casserole

This chicken and zucchini Parmesan casserole brings together all the goodness of a classic chicken Parmesan, but with the added freshness of zucchini.

It’s a great way to incorporate more veggies into your meal while still enjoying the comforting flavors of a cheesy, tomato-based casserole.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 medium zucchinis, sliced
• 1 1/2 cups marinara sauce (homemade or store-bought)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for 3-4 minutes until slightly tender but still crisp.
3. In a large mixing bowl, combine the shredded chicken, sautéed zucchini, marinara sauce, garlic powder, oregano, salt, and pepper. Stir until everything is well-coated with the sauce.
4. Transfer the mixture into a greased casserole dish.
5. Top with shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs.
6. Bake uncovered for 20-25 minutes, until the cheese is melted and the top is golden brown.
7. Let it rest for a few minutes before serving.

This casserole is the perfect way to enjoy the flavors of chicken Parmesan with a lighter, vegetable-filled twist.

The zucchini adds a fresh, mild flavor that balances out the rich sauce and cheesy topping.

Chicken and Peach BBQ Casserole

A unique twist on traditional BBQ chicken, this casserole pairs juicy peaches with smoky BBQ sauce for a sweet and savory combination.

It’s a perfect dish to bring to a summer potluck or to enjoy on a warm evening.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup fresh peaches, diced (or canned peaches, drained)
• 1/2 cup BBQ sauce (your favorite brand)
• 1/2 cup shredded cheddar cheese
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the red onion for 2-3 minutes until soft and translucent.
3. In a large mixing bowl, combine the shredded chicken, diced peaches, BBQ sauce, corn, sautéed onion, smoked paprika, chili powder, salt, and pepper. Stir until well mixed.
4. Transfer the mixture into a greased casserole dish and top with shredded cheddar cheese.
5. If desired, sprinkle crushed tortilla chips over the top for an added crunch.
6. Bake uncovered for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
7. Let it cool slightly before serving.

This BBQ chicken casserole is a fun, sweet, and smoky dish that adds a tropical flair with the juicy peaches.

It’s a unique and refreshing choice that’s perfect for summer evenings when you want something a little different.

Chicken and Pesto Tortellini Casserole

This creamy chicken and pesto tortellini casserole is a comforting dish that combines the richness of pesto with tender chicken and soft tortellini.

It’s a simple and satisfying meal that’s sure to please the whole family.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 2 cups cooked cheese tortellini (fresh or frozen)
• 1/2 cup pesto sauce (store-bought or homemade)
• 1/2 cup heavy cream
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cubed chicken, cooked tortellini, pesto sauce, heavy cream, mozzarella cheese, Parmesan cheese, cherry tomatoes, salt, and pepper.
3. Stir everything gently until the tortellini is well coated with the pesto sauce.
4. Transfer the mixture into a greased casserole dish and spread it out evenly.
5. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This casserole combines the fresh, herby flavors of pesto with creamy cheese and tender chicken, creating a rich and satisfying dish.

The addition of cherry tomatoes adds a burst of freshness, making it a perfect summer meal.

Chicken and Grilled Veggie Casserole

This casserole takes advantage of grilled summer vegetables like bell peppers, zucchini, and eggplant, pairing them with tender chicken and a cheesy, creamy sauce.

The smoky flavor from the grilled veggies elevates this dish, making it a perfect way to enjoy the flavors of summer.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1 red bell pepper, grilled and chopped
• 1 zucchini, grilled and sliced
• 1 small eggplant, grilled and sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/2 cup marinara sauce
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grill the bell pepper, zucchini, and eggplant until tender and slightly charred (about 5-7 minutes on each side), then chop or slice them as needed.
3. In a large bowl, combine the cubed chicken, grilled vegetables, marinara sauce, ricotta cheese, salt, and pepper.
4. Transfer the mixture into a greased casserole dish and top with shredded mozzarella and Parmesan cheese.
5. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

The smoky grilled vegetables add a delicious depth of flavor to this casserole, while the creamy cheeses create a rich and comforting base.

It’s a great way to enjoy the bounty of summer produce in a simple and satisfying dish.

Chicken and Watermelon Feta Casserole

This unique casserole pairs juicy watermelon with salty feta cheese and tender chicken, offering a sweet-savory combination that’s refreshing and light.

It’s a great dish for a summer evening when you’re craving something a little different.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup toasted pine nuts (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cubed watermelon, crumbled feta cheese, sour cream, lemon juice, and olive oil. Season with salt and pepper to taste.
3. Gently fold in the chopped mint and mix until everything is well-combined.
4. Transfer the mixture into a greased casserole dish and bake uncovered for 15-20 minutes, until heated through.
5. If using, sprinkle toasted pine nuts over the top for added crunch and flavor.
6. Let it cool slightly before serving.

This casserole is the perfect balance of sweet and savory, with the juicy watermelon and tangy feta creating a refreshing contrast to the creamy chicken.

It’s a light and surprising dish that’s ideal for a warm summer evening.

Chicken and Corn Casserole with Jalapeño

For a slightly spicy, hearty casserole, this chicken and corn dish with jalapeño will hit the spot.

The combination of sweet corn, tender chicken, and a bit of heat from the jalapeños makes it a bold and satisfying meal.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups fresh or frozen corn kernels
• 1 jalapeño pepper, finely chopped (seeds removed for less heat)
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup green onions, chopped
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup crushed tortilla chips (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, corn kernels, jalapeño, sour cream, cream cheese, smoked paprika, and half of the shredded cheddar cheese. Season with salt and pepper.
3. Transfer the mixture into a greased casserole dish and spread it out evenly.
4. Top with the remaining cheddar cheese and, if desired, sprinkle crushed tortilla chips over the top for added crunch.
5. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the top is golden.
6. Garnish with chopped green onions before serving.

This casserole brings together the sweetness of corn, the heat of jalapeños, and the richness of cheese and cream, making it a flavorful and satisfying dish that’s perfect for any summer gathering.