Chicken Enchilada Casserole with Rice

If you’re looking for a comforting dinner that includes both the main dish and side dish in one pan, this Chicken Enchilada Casserole is it. Soft corn tortillas are stuffed with shredded chicken, green chiles, onion, and Monterey Jack cheese, then covered in a creamy salsa verde queso sauce and baked until bubbly.

What makes this enchilada casserole extra special is the layer of rice underneath. As the casserole bakes, the rice soaks up all of that creamy queso sauce, creating a flavorful side dish without any extra work. Everything cooks together in one baking dish, making it perfect for busy weeknights and family dinners.

We make a lot of casseroles in our house— if you love them too, I’ve got a whole collection of easy casserole recipes you can browse.

Recipe Tips & Ingredient Notes

• I typically use between 1 1/2 and 2 pounds of cooked chicken breasts, depending on the size of the package I have on hand. The chicken is cooked before you stuff it in the tortillas. Rotisserie chicken also works great in this recipe.
• Monterey Jack cheese is what makes this casserole so creamy and flavorful. While a Tex-Mex cheese blend can be substituted, I highly recommend trying it with Monterey Jack first.
• The green chiles and salsa verde will determine much of the spice level in this recipe. I use mild green chiles and mild salsa verde to keep it family-friendly, but you can easily increase the heat by choosing hotter varieties. Homemade salsa verde also works wonderfully in this recipe if you’re growing tomatillos in the garden!
• The rice isn’t just a base for the enchiladas. As the casserole bakes, it absorbs the extra queso sauce, creating a delicious side dish right in the same pan.

Let’s Make My Chicken Enchilada Casserole!

Add the rice and corn into your baking dish.

Cook tortillas so they’re soft. This way they won’t break when you stuff them.

Combine the enchilada ingredients.

And then spoon it into the tortillas.

Pack the tortillas on top of the rice, seam side down.

If you have any leftover chicken mixture, you can add this on top!

Make the queso sauce and I dare you not to take a taste. MMM! So good. Btw, I make this in the same skillet that I fry the tortillas in – one less dish to wash!

Pour this on top of the enchiladas! It might seem like a lot but it’s going to run down to the rice too.

Bake for 20 minutes and then add a little more cheese to melt on top.

Garnish with green onions and cilantro.

Serve, enjoy! This has been one of my favorite recent meals so I hope you like it too!

Really, there’s leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.

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Chicken Enchilada Casserole on a Bed of Rice

My Chicken Enchilada Casserole with Rice combines shredded chicken, Monterey Jack cheese, green chiles, and a creamy salsa verde queso sauce in one comforting dish. The rice underneath absorbs every drop of the sauce, creating a flavorful side dish while the enchiladas bake.

Course Main Course

Cuisine Mexican

Keyword Chicken Enchilada Casserole, chicken enchilada casserole with rice, creamy chicken enchilada casserole, easy chicken enchilada dinner, salsa verde enchilada bake

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

Rice Layer

• 4 cups cooked white rice
• 15 ounce can corn drained

Enchiladas

• 2 tablespoons vegetable oil or more as needed
• 12 corn tortillas
• 1 1/2 pounds cooked chicken breasts (boneless, skinless) shredded
• 4 ounce can chopped green chiles (i use the mild ones) drained
• 2 cups Monterey Jack cheese shredded
• 1/2 cup onion finely chopped

Queso Sauce

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup whole milk
• 3/4 cup salsa verde
• 1 1/2 cups Monterey Jack cheese shredded

Topping

• 1/2 cup Monterey Jack cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro

Instructions

• Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Spread the cooked rice and corn evenly in the bottom of the prepared baking dish. This acts like a bed for the enchiladas to bake on, and makes a side dish as well!
• Heat vegetable oil in a skillet over medium-high heat. Fry tortillas for about 5 seconds per side, just until softened and pliable. Drain on paper towels.
• In a large bowl, combine shredded chicken, green chiles, 2 cups Monterey Jack cheese, and chopped onion.
• Divide the filling evenly among the tortillas. Roll tightly and place seam-side down on top of the rice and corn layer. If there’s any extra chicken mixture, spread it on top of the tortillas.
• To make the queso sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and milk. Continue whisking until the sauce thickens, about 3 to 5 minutes.
• Stir in the green salsa verde. Reduce heat to low and gradually add 1 1/2 cups Monterey Jack cheese, stirring until melted and smooth.
• Pour the queso sauce evenly over the enchiladas in the baking dish.
• Bake for 20 minutes, or until bubbly.
• Sprinkle the remaining 1/2 cup Monterey Jack cheese on top and bake for an additional 5 minutes, or until melted.
• Garnish with green onions and cilantro before serving. Enjoy!

The post Chicken Enchilada Casserole on a Bed of Rice appeared first on Brooklyn Farm Girl.

Homemade Refrigerator Green Beans (No Canning)

In the summer, my fridge is always packed with jars of garden goodies —green beans, pickled cherry tomatoes, and half sour pickles tucked in every corner. There’s just something so good about opening the fridge and grabbing a cold, crunchy, tangy snack whenever the craving hits.

These refrigerator green beans are one of my favorites because they’re incredibly easy to make and don’t require any canning equipment or special tools. Just pack the jars with fresh green beans, pour over a simple brine, and let the fridge do all the work. After about a week, you’re rewarded with crisp, garlicky green beans!

Recipe Tips & Notes

Green beans: Use fresh green beans and trim the ends so they fit inside your jars. This makes packing easier and helps them stay fully submerged in the brine.

Dried dill weed: I prefer dried dill weed because I always have it on hand. It still gives great flavor after sitting in the brine. If you want to throw in some fresh dill to really make it pretty, go for it!

Jar packing tip: Pack the beans as tightly as possible without crushing them—this helps keep them crisp and prevents floating once the brine is added.

Flavor timing: These taste best after about a week in the fridge. Don’t be sneaky!

Let’s Pickle Our Green Beans!

Trim the ends off the green beans so they can fit into your mason jars. For any extra big guys, I’ll cut them in half!

Add the spices right on top.

Stir the sea salt so it’s completely dissolved.

And pour the brine on top of the beans in the jar.

Give them a shake!

Put them in the fridge and don’t you dare touch them for 7 days. I’m serious. I’ll be watching you. I have spies (it’s your cat).

Eat the heck out of them! Enjoy!

How to Store Them

Store them in the refrigerator for up to 3 to 4 weeks. For the best flavor, let them sit for at least 7 days before eating. This gives the brine time to fully season the green beans and develop that crisp, garlicky flavor.

If you can really wait (good luck) they taste even better after 10 to 14 days, once the flavors have fully deepened. Make sure the green beans stay fully submerged in the brine at all times for the best texture and freshness.

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Easy Refrigerator Pickled Green Beans (No Canning)

Crunchy, tangy refrigerator pickled green beans made with garlic, dill, and a simple sea salt vinegar brine. No canning required—just pack into jars, pour over hot brine, and refrigerate for an easy snack ready in about a week.

Course Snack

Cuisine American

Diet Vegan, Vegetarian

Keyword easy refrigerator vegetables, garlic dill green beans, pickled green beans, pickled green beans no canning, refrigerator green beans

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 pint jars

Author Pamela Reed

Ingredients

• 2 1/2 pounds fresh green beans ends trimmed
• 8 cloves garlic crushed
• 10 black peppercorns
• 1 tablespoon dried dill weed
• 2 cups water
• 1 3/4 cups distilled white vinegar
• 1/4 cup sea salt

Instructions

• Wash and trim green beans so they can fit inside mason jars. Pack green beans upright into jars as tightly as possible without crushing them.
• Evenly divide crushed garlic, peppercorns, and dried dill weed on top of the green beans inside the jars.
• In a microwave-safe bowl or saucepan, combine vinegar and water. Heat until hot, then stir in salt until fully dissolved.
• Carefully pour the hot brine into each jar, fully covering the green beans.
• Give the jars a shake to mix. Put in the refrigerator and let them sit for at least 7 days before eating for best flavor. Enjoy!

Notes

This recipe makes 3 pint jars or 6 half-pint jars.

Store them in the refrigerator for up to 3 to 4 weeks.

The post Easy Refrigerator Pickled Green Beans (No Canning) appeared first on Brooklyn Farm Girl.

Easy Side Dish for Dinner

Peas always seem to end up as an afterthought at dinner, but this buttery peas with mushrooms recipe makes them feel like the best part of the meal. Sweet green peas are tossed with buttery mushrooms, onion, garlic, and a few simple seasonings for an easy side dish everyone loves.

This recipe comes together in one skillet in about 10 minutes, which makes it perfect for busy weeknights when you need something quick on the table. It pairs well with just about everything—meatloaf, roasted chicken, pork chops (i love them in the instant pot!), steak, and  definitely mashed potatoes. I recently served it with my Salisbury Steak for dinner and everyone loved it. The buttery peas and mushrooms go so well with the rich gravy.

If you love cooking with peas I have lots more pea recipes to try.

Recipe Tips & Ingredient Notes

• Frozen peas work perfectly here and there’s no need to thaw them first. Just toss them right into the skillet and cook until warmed through. This keeps them bright green and tender without becoming mushy. Fresh peas can also be used, but they’ll need a little extra cooking time to soften.
• Don’t Overcook the Peas! The peas only need a few minutes in the skillet. You’re just warming them through. Overcooking can make them soft and dull in color, so keep an eye on them and remove from heat once they’re bright green and tender.
• I prefer fresh mushrooms for the best texture and flavor. They cook down beautifully with the onions and butter and add so much savory flavor to the peas. In a pinch, a drained can of mushrooms (or even two cans) works too.

Let’s Make My Buttery Peas!

Cook the mushrooms and onions until veggie are softened.

Now add in the frozen peas!

Stir for a couple minutes until the peas are warmed up.

Grab a spoon and eat them all! Just kidding, share with your family.

You have leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.

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10 Minute Buttery Peas with Mushrooms

A quick, simple side dish with tender sautéed mushrooms and onions, fresh garlic, and bright green peas added at the end so they stay vibrant and tender-crisp.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword buttery peas, buttery peas with mushrooms, easy pea side dish, frozen peas side dish

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 2 tablespoons butter
• 1 small onion finely chopped
• 8 ounces fresh mushrooms sliced
• 2 cloves garlic minced
• (1) 10 ounce package frozen green peas (no need to thaw)
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• pinch black pepper

Instructions

• Melt butter in a large skillet over medium heat. Add chopped onion and sliced mushrooms. Cook, stirring occasionally, until softened. Stir in garlic and cook for 1 minute until fragrant.
• Add frozen peas and stir to combine. Cook for a few minutes until peas are heated through and tender-crisp.
• Season with sugar, salt, thyme, and black pepper. Stir well and cook for 1 to 2 more minutes.
• Taste and adjust seasoning if needed. Serve warm and enjoy!

The post 10 Minute Buttery Peas with Mushrooms appeared first on Brooklyn Farm Girl.

The Most Polish Casserole Ever (Pierogies, Cabbage & Kielbasa)

If there was ever a casserole that felt like pure comfort food heritage, this might be it. My casserole is buttery cabbage, tender pierogies, smoky kielbasa, and a creamy cheddar sauce all baked together into what I can only call the most Polish casserole ever. It’s hearty, cozy, and the kind of dinner that makes everyone go quiet for a second bite.

And honestly, I think I’ve fully accepted that I’m just on a pierogi-and-cabbage kick lately. I’ve always loved that combination, especially in my Pierogies With Cabbage recipe, so turning it into a full baked casserole with kielbasa just felt right. This is the kind of comfort food I make when I want something filling, nostalgic, and a little bit extra in the best way.

Recipe Tips + Helpful Notes

• Cabbage — Use a small head of green cabbage, coarsely chopped. It looks like a lot at first, but it cooks down beautifully.
• Butter — I know 2 tablespoons doesn’t look like enough, but you’ve got to trust your girl on this one. The cabbage releases plenty of liquid as it cooks, and it all turns into that perfect saucy base.
• Pierogies — I use 2 packages of frozen mini pierogies (Ms. T’s is my go-to). Take them out at the very beginning when you start chopping the cabbage so they can thaw naturally while you cook everything else.
• Kielbasa — Slice it thin, then cut each slice in half so you get nice bite-sized pieces throughout the casserole.

Let’s Make My Pierogi Casserole!

Cook the cabbage and onions in a little butter..

Add in some seasonings!

Add in the cream sauce ingredients and some cheese and cook until nice and creamy. Throw it in the casserole dish!

Add in the pierogies and kielbasa.

Cover with foil and cook. Then sprinkle a little more cheese on top…

And bake until bubbly golden and well, perfect!

Serve and enjoy this delicious casserole!

Seriously, there’s leftovers?

Store leftovers covered in the fridge for up to 4 days. This casserole reheats really well the next day.

To reheat, warm individual portions in the microwave or reheat covered in the oven until hot. Add a splash of milk if needed to loosen the sauce back up and keep it creamy.

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Pierogi, Cabbage and Kielbasa Casserole

My Pierogi, Cabbage & Kielbasa Casserole with Cheddar Cheese might just be the most Polish casserole ever. It’s loaded with tender pierogies, buttery cabbage, smoky kielbasa, and a creamy cheddar sauce for the ultimate comfort food dinner.

Course Main Course

Cuisine American, Polish

Keyword cabbage kielbasa bake, cheesy pierogi bake, pierogi casserole with kielbasa, Polish pierogi casserole

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Pamela Reed

Ingredients

• 2 tablespoons butter
• 1 small head cabbage coarsely chopped
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1 cup milk
• 1/2 cup chicken broth
• 1 tablespoon all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• (2) 12 ounce packages frozen mini pierogies, thawed
• 12 ounces cooked kielbasa sliced thin and halved
• 2 cups shredded cheddar cheese divided

Instructions

• Preheat oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with nonstick spray. Let the boxes of mini pierogies sit at room temperature while you prepare the casserole so they can thaw slightly.
• In a large skillet, melt butter over medium heat. Add cabbage and onion and cook, stirring occasionally, until softened and lightly golden, about 10-15 minutes.
• Stir in garlic, salt, paprika, and thyme and cook for 1 minute until everything smells really good.
• In a small bowl whisk together milk, chicken broth, flour, onion powder and black pepper until smooth. Pour the gravy mixture into the skillet with the cabbage. Stir and cook for a few minutes until slightly thickened and creamy. Stir in 1 cup of the shredded cheddar cheese until melted into the sauce.
• Pour cabbage mixture into the baking dish. Gently fold in pierogies and kielbasa until everything is evenly coated.
• Cover with foil and bake for 25 minutes.
• Remove foil, sprinkle remaining cheddar cheese over the top, and bake uncovered for 10 more minutes, until melted and bubbly.
• Let rest for a few minutes before serving. Enjoy dinner!

The post Pierogi, Cabbage and Kielbasa Casserole appeared first on Brooklyn Farm Girl.

Creamy Chicken Thigh Casserole with Potatoes and Cabbage

This is one of those extra full casseroles where you scoop into the pan and somehow it just keeps going. My casserole is packed with creamy sliced potatoes, tender baked cabbage, juicy chicken thighs, cozy cream sauce, and plenty of melty cheese on top. It’s also a true no-prep, bake-it-all-in-one-dish recipe — everything goes straight in, with no pre-cooking needed. Just layer it up and let the oven do all the work. It’s rich, filling, old-school comfort food in the best possible way — the kind of dinner people immediately ask you for the recipe after one bite.

I especially love making this for family dinners or potlucks because it feeds a crowd and feels like something grandma would proudly bring to the table. And apparently I’ve been on a serious chicken thigh casserole kick lately because if you love cozy dinners like this, you also need to try my Chicken Alfredo Casserole with Fingerling Potatoes. Another super comforting dinner that disappears fast around here!

Recipe Tips + Helpful Notes

• Potatoes — Slice them nice and thin so they cook faster and become super tender. I always use my food processor for this because it makes prep so much easier.
• Cabbage — Don’t worry if it seems like a lot at first. It cooks down beautifully while baking.
• Cream of chicken soup — I love using the Campbell’s cream of chicken soup with herbs here. It gives my casserole so much flavor with almost no extra work.
• Chicken seasoning — Use whatever seasoning blend your family loves. We usually use Adobo seasoning on the chicken thighs.
• Mozzarella cheese — Melty mozzarella works perfectly on top. You can absolutely use Swiss cheese too… but personally, I’m not a Swiss cheese girl. Sorry!
• Chicken thighs — Boneless thighs stay juicy and tender while baking, which is why I love them for casseroles like this.

Let’s Make This Casserole!

Add the chopped cabbage into a casserole dish..

Now add in the sliced potatoes! And repeat one more time!

Make your cream sauce on the stove top and I dare you not to take a little taste.

Pour this on top of the veggies. Look, I know this is going to look FULL but trust the process. The veggies will cook down!

While veggies are cooking, season your chicken thighs. I use Adobo. Then I throw the chicken in the fridge and wait until the next step.

When it’s time, add the uncooked chicken on top!

And cook a little longer….

Sprinkle a little cheese on top and bake until browned and bubbly! Talk about magic!

Serve and enjoy this delicious casserole!

Really, there’s leftovers?

Store leftovers covered in the refrigerator for up to 4 days.

To reheat, microwave individual portions until hot or warm larger portions in the oven covered with foil until heated through. The casserole gets even creamier the next day!

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Chicken Thigh Casserole with Potatoes and Cabbage

My Chicken Thigh Casserole with Cabbage and Potatoes is a big cozy dinner layered with tender cabbage, sliced potatoes, juicy chicken thighs, creamy sauce, and melty mozzarella cheese. Everything goes right into the baking dish — no pre-cooking, no fuss, just layer and bake. Comfort food through and through!

Course Main Course

Cuisine American

Keyword baked chicken and potatoes, Chicken Thigh Casserole, chicken thigh potato casserole, creamy cabbage casserole, old fashioned chicken casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8

Author Pamela Reed

Ingredients

• 1 small head cabbage chopped up
• 3 large potatoes peeled and sliced thin (I use my food processor for this)
• salt to taste
• black pepper to taste
• (2) 10.75 ounce cans condensed cream of chicken soup
• 3/4 cup milk
• 1 small yellow onion finely chopped
• 1 tablespoon sugar
• 1 pound boneless chicken thighs cut into bite-size pieces
• 1 to 2 teaspoons chicken seasoning blend
• 1 cup shredded mozzarella cheese

Instructions

• Preheat oven to 400 degrees F. Lightly grease a 9×13-inch baking dish.
• Layer half of the shredded cabbage in the bottom of the dish, followed by half of the sliced potatoes. Season lightly with salt and black pepper. Repeat with remaining cabbage and potatoes, seasoning again between layers.
• In a small saucepan, combine cream of chicken soup, milk, diced onion, and sugar. Heat over medium heat, stirring until smooth and warmed through.
• Pour the soup mixture evenly over the layered cabbage and potatoes.
• Cover tightly with foil and bake for 30 minutes.
• While the vegetables are baking, season the chicken thighs with your chicken seasoning blend.
• After 30 minutes, remove the dish from the oven and spread the seasoned chicken pieces over the vegetables.
• Return to the oven, still covered, and bake for 60 minutes, or until the chicken is cooked through and the potatoes are tender.
• Remove foil, sprinkle mozzarella cheese evenly over the top, and return to the oven uncovered for 15 minutes, until the cheese is browned and bubbly.
• Let rest for a few minutes before serving so everything sets slightly. Enjoy!

The post Chicken Thigh Casserole with Potatoes and Cabbage appeared first on Brooklyn Farm Girl.

This Ground Chicken and Rice Casserole Is Like a Hug To Your Belly!

Calling all my grandma-style casserole lovers, because this one is basically the comfort food starter kit. A 9×13 casserole dish? Check. Cream of mushroom soup? Check. Cream of chicken soup? Check. Onion soup mix sprinkled right on top? Oh yes. This creamy Ground Chicken and Rice Casserole is cozy, filling, ridiculously easy, and exactly the kind of old-school dinner that always hits the spot on a busy night.

I also love this recipe because it’s great for sharing. It makes a big casserole, travels well for potlucks, and reheats beautifully the next day. If your family loves creamy chicken and rice dinners too, make sure to try my Cheesy Velveeta Chicken Broccoli Rice Casserole made with chicken thighs — another cozy favorite around here!

Ingredients + Recipe Tips

• Ground chicken — A simple protein that keeps this casserole hearty without feeling too heavy.
• Uncooked white rice — The rice cooks right in the casserole while baking, soaking up all the creamy flavor.
• Condensed soups — Cream of chicken and cream of mushroom soup make the sauce rich, creamy, and extra easy.
• Milk and Chicken Broth— Helps cook the rice while creating the creamy casserole texture.
• Dry onion soup mix — Sprinkled over the top for tons of savory flavor and a slightly crispy topping once baked.
• Cheddar cheese — Use anywhere from 1 to 2 cups depending on how cheesy you want it.

Let’s Make My Ground Chicken and Rice Casserole!

Cook the ground chicken and garlic in a skillet.

In the baking dish plop everything in….

Now mix it all up!

Sprinkle the onion soup mix on top and gently press it in. I like to use a spoon and gently press it into the casserole, but not a complete mix. There’s no rhyme or reason to my madness, but this is what I always do to spread out the flavor.

Cover and bake until the rice is tender, stirring once or twice as it cooks. Look, different rice cooks at different times. Try it? Rice cooked? Awesome. Rice still not done? Then add more time!

Add cheese and bake a little more….

Serve, enjoy and gobble it all up!

Just In Case There’s Leftovers…

Store leftover casserole covered in the refrigerator for up to 4 days. The rice will continue soaking up liquid as it sits, so the casserole gets even creamier the next day.

To reheat, microwave individual portions or warm larger portions in the oven covered with foil until heated through. If needed, stir in a splash of milk before reheating to loosen it back up.

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Ground Chicken and Rice Casserole With Canned Soups

This Creamy Ground Chicken and Rice Casserole is an easy family dinner made with ground chicken, uncooked rice, canned soups and a onion soup topping. Cozy, creamy, and perfect for busy nights or potlucks.

Course Main Course

Cuisine American

Keyword creamy chicken rice casserole, easy rice bake dinner, ground chicken casserole recipe, ground chicken rice casserole, pantry staple casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 1 pound ground chicken
• 3 cloves garlic minced
• 2 cups uncooked white rice
• 2 cups milk
• 3 cups chicken broth
• 10.75 ounce can condensed cream of chicken soup
• 10.75 ounce can condensed cream of mushroom soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and black pepper to taste
• 1 packet dry onion soup mix
• 1 to 2 cups shredded cheddar cheese depending on how cheesy you want it

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray.
• Heat a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up as it cooks. Stir in minced garlic and cook for 1 to 2 minutes until lightly browned. Season lightly with salt and black pepper.
• In the baking dish, mix together the chicken mixture, uncooked rice, milk, chicken broth, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, salt and black pepper until everything is evenly combined. Use a spatula to spread the top evenly.
• Sprinkle the dry onion soup mix evenly over the top, then use a spoon to gently press it into the casserole slightly without mixing it in.
• Cover tightly with foil and bake for 75 to 90 minutes, or until the rice is tender. Stir the casserole every 30 minutes. Some rice takes longer, so keep testing it until it's softened, you might need to add more time.
• Remove foil, sprinkle with shredded cheese, and bake uncovered for another 10 minutes until melted and lightly golden.
• Let rest for a few minutes before serving so it thickens. Serve and enjoy!

Notes

Vegetable Add-In Tip: If I have extra corn, peas or broccoli in the fridge, I love stirring them into this casserole too.

The post Ground Chicken and Rice Casserole With Canned Soups appeared first on Brooklyn Farm Girl.

Everyone Loves This Ground Chicken Taco Casserole!

Taco night looks a little different around here when I make this Ground Chicken Taco Casserole — and honestly, I think my family loves it even more than regular tacos. It’s cozy, cheesy, filling, and everybody gets excited to pile on their own toppings at the table. I put out bowls of shredded lettuce, avocado, sour cream, crushed tortilla chips, and taco sauce and suddenly dinner feels fun without much extra work from me.

This casserole is layered with corn tortillas, seasoned ground chicken, black beans, corn, jarred salsa, green chiles, and lots of melty cheese for an easy dinner that works on busy weeknights. If your family loves taco-inspired dinners too, make sure to try my vegetarian taco casserole with elbow noodles and my easy stovetop taco soup too — both are reader favorites around here!

Ingredients + Helpful Tips

• Ground chicken — Lean, easy to cook, and perfect for soaking up all the taco flavors. If you twist my arm I will tell you that yes, ground beef and turkey are both “ok” to use too.
• Mild salsa — I like using a thick and chunky mild salsa to keep the casserole flavorful but family-friendly. If your crew likes heat, use medium or hot. I found a jar of Chi-Chi’s salsa at the grocery store and it brought back big kid memories so I bought it!
• Diced green chiles — They add extra flavor without making the casserole spicy. If you grow peppers in your garden, homemade green chiles are so easy to make (and stock up for Winter!).
• Black beans — I never rinse or drain them! The liquid helps keep everything saucy and flavorful.
• Frozen corn — No need to thaw first. Throw it in frozen.
• Corn tortillas — My favorite for texture and flavor, but flour tortillas work fine too. For the bottom layer, I usually just stack a few corn and cut them into rough strips with kitchen scissors. Nothing fancy — you actually want uneven pieces a little because they overlap better and create more layers.
• Cheese — I love a cheddar and Monterey Jack blend because it melts beautifully and gives that classic taco casserole flavor.
• Toppings — The more the better my kids say! Lettuce, avocado, red onion, cilantro, sour cream, taco sauce, and crushed tortilla chips make this extra fun for serving.

Let’s Make My Ground Chicken Taco Casserole!

Spread a little salsa in the bottom of a baking dish.

Cook the ground chicken and minced garlic in a skillet.

Stir in salsa, green chiles, black beans, corn, and seasonings. Let it all warm together for a few minutes.

Now grab your tortillas and cut them up into strips. I use my handy kitchen scissors for this!

Layer tortillas first..

Now chicken mixture….

And finally cheese.

Repeat everything one more time.

Cover and bake until hot and bubbly. Now uncover and add even more cheese! Yeaaaaaaaaaaaah!

Let it rest a few minutes, then serve with your favorite toppings.

I love lettuce and guacamole for mine. And lots and lots and lots of salsa verde (sorry, forgot to take a picture!).

While my kids will add sour cream to everything!

Enjoy!! We really love this meal!

Got leftovers? I’m surprised!

This taco casserole stores really well, which makes it great for meal prep or easy lunches the next day. Keep leftovers covered in the refrigerator for up to 4 days.

To reheat, microwave individual portions until warm or reheat larger portions in the oven covered with foil until heated through. If the casserole thickens up in the fridge, a spoonful of salsa on top before reheating helps bring it back to life.

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Ground Chicken Taco Casserole with Corn Tortillas

My Ground Chicken Taco Casserole is an easy weeknight dinner that my family absolutely loves! Made with seasoned ground chicken, a jar of salsa, corn tortillas, black beans, and plenty of melted cheese… everything bakes into a cozy, cheesy casserole. Add your favorite toppings and enjoy!

Course Main Course

Cuisine American, Mexican

Keyword cheesy Mexican casserole, easy taco casserole recipe, ground chicken taco casserole, layered tortilla casserole, taco casserole and jar of salsa, taco casserole with corn tortillas

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pamela Reed

Ingredients

• 1 pound ground chicken
• 3 cloves garlic minced
• 16 ounce jar thick & chunky mild salsa
• 15 ounce can black beans I never rinse or drain them!
• 4 ounce can diced green chiles
• 1 1/2 cups frozen corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 12 6-inch corn tortillas cut into strips
• 3 cups shredded Monterey Jack cheese divided (I like a cheddar/monterey jack combo if you can find it)
• Your favorite taco toppings: shredded lettuce, diced red onion, cilantro, taco sauce, sour cream, avocado, crushed tortilla chips

Instructions

• Preheat oven to 375 degrees F . Lightly coat a 9×13-inch baking dish with cooking spray.
• Spread a thin layer of salsa on the bottom of the prepared baking dish (this keeps the first tortilla layer soft).
• Heat a large skillet over medium heat. Add ground chicken and cook, breaking it up as it browns. When the chicken is mostly cooked through, stir in the minced garlic and cook 1–2 minutes until fragrant.
• Reduce heat and stir in the salsa, black beans, green chiles, corn, chili powder, cumin, and salt and let everything warm together for a few minutes until the flavors come together.
• Layer half of the tortilla pieces over the salsa. Top with half of the chicken mixture and sprinkle with 1 cup of cheese.
• Repeat with remaining tortillas, chicken mixture, and another layer of cheese.
• Cover with foil and bake for 35 minutes.
• Remove foil, top with remaining cheese, and bake uncovered for about 10 minutes more until melted and slightly golden.
• Let rest a few minutes before serving. Finish with your favorite taco toppings and enjoy! If you liked the recipe, please leave me a comment/rating – I love reading them!

The post Ground Chicken Taco Casserole with Corn Tortillas appeared first on Brooklyn Farm Girl.

Ground Turkey Pasta Casserole That Sneaks in Spinach and Zucchini

This is such a sneaky way to pack in both spinach and zucchini without it tasting like a “vegetable casserole,” if that makes sense. Everything bakes together into this cozy, cheesy pasta dish where the veggies just melt right into the sauce and you barely even think about them.

The rotini pasta really does the heavy lifting here too—it grabs onto all that sauce and cheese in the best way, so every bite is creamy, hearty, and super satisfying. It doesn’t come across overly veggie-forward at all, just really comforting and full of flavor. And honestly, it’s a pretty little “garden-style” baked dish once it comes out of the oven. If you like cozy ground turkey dinners like this, you might also love my Midwest Ground Turkey Potato Casserole with Peas too.

Recipe Tips & Ingredient Notes

• You can use any ground turkey you prefer, but lean works best so the casserole doesn’t get too greasy.
• Make sure to cut the zucchini into small cubes so it softens evenly while cooking and blends right into the sauce.
• For the spinach, you can use either regular fresh spinach or baby spinach. Baby spinach is a great option because it’s already tender and wilts down really fast, so it basically disappears into the sauce while still adding color and nutrition. Regular spinach works too—just give it a rough chop so it mixes in evenly.
• Rotini pasta is ideal here because the spirals hold onto all that sauce and cheese really well.

How to Make Ground Turkey Pasta Casserole

Preheat your oven and prep a 9×13 baking dish so it’s ready for assembly.

Cook the pasta until just slightly firm, then drain and add it directly to the baking dish.

In a skillet, cook the onion and zucchini until softened, then add garlic and cook until fragrant.

Add the ground turkey, season it well, and cook until fully browned.

Stir in the spaghetti sauce and spinach and let it cook just until the spinach wilts.

Pour the meat and veggie mixture over the pasta and mix everything together in the baking dish.

Stir in some of the cheese, then top with the remaining cheese.

Bake until hot, bubbly, and the cheese is melted on top. Serve and enjoy!

Storing and Reheating

Store leftovers in an airtight container in the fridge once cooled. It keeps well for a few days and is great for quick lunches or dinners.

Reheat in the microwave in short bursts or cover and warm in the oven until heated through. If it seems a little thick after chilling, add a splash of water or extra sauce before reheating to loosen it up again.

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Ground Turkey Pasta Casserole with Spinach and Zucchini

This ground turkey pasta casserole is a hearty, veggie-packed dinner that’s perfect for busy weeknights. It’s cheesy, saucy, and baked until bubbly with rotini pasta, ground turkey, zucchini, and spinach all in one dish. It’s one of those easy casseroles that feels comforting but still has a good amount of veggies tucked in.

Course Main Course

Cuisine American

Keyword cheesy turkey vegetable pasta, Ground turkey pasta bake, Ground Turkey Pasta Casserole, healthy ground turkey casserole recipe, zucchini spinach pasta casserole

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 16 ounce box rotini pasta
• 2 tablespoons olive oil
• 1 small yellow onion diced
• 2 medium zucchini cubed into bite size peices
• 2 cloves garlic minced
• 1 pound ground turkey
• salt and pepper to taste
• 24 ounce jar spaghetti sauce pick your favorite one
• 4 cups fresh baby spinach roughly chopped
• 1 cup shredded mozzarella cheese divided
• 1 cup shredded Parmesan cheese divided

Instructions

• Preheat oven to 375 degrees F and spray a 9×13 baking dish with nonstick spray.
• Bring a large pot of salted water to a boil. Cook the rotini for 2 minutes less than the package directions (it should be slightly firm). Drain and put in the baking dish.
• While the water boils, heat the olive oil in a large skillet over medium-high heat. Add the minced onion and cubed zucchini. Cook for 5–7 minutes, stirring occasionally, until the zucchini softens and starts to brown slightly (this releases the excess moisture). Add the minced garlic and cook for 1 minute until fragrant.
• Add the ground turkey to the skillet, season with salt and pepper, and break it apart with a spoon. Cook until browned and cooked through.
• Pour in the spaghetti sauce and stir in the chopped spinach. Let it simmer for just 1 minute until the spinach begins to wilt, then remove from heat.
• Pour the turkey and spinach mixture into the baking dish on top of the pasta. Add in 1/2 cup of both the mozzarella and parmesan cheese. Stir to fully coat the ingredients.
• Sprinkle the remaining 1/2 cup mozzarella and parmesan cheese on top of the casserole.
• Bake uncovered for 20–25 minutes, until the cheese is melted and the sauce is bubbly. Serve and enjoy!!

The post Ground Turkey Pasta Casserole with Spinach and Zucchini appeared first on Brooklyn Farm Girl.

Poppy Seed Chicken Casserole with Egg Noodles

I don’t know if I fully agree with him, but my husband has officially declared this a top 10 recipe of mine—so I guess that alone makes it worth a headline and definitely worth a try. It’s one of those cozy, creamy casseroles that somehow disappears fast every single time I make it, and I’m not even mad about it.

And here’s the best part—you don’t even need to cook the noodles!!!!!! Seriously. They go straight into the casserole dish and bake right in the sauce, soaking up all that creamy goodness as they cook. Even better, the top gets a little golden and crispy around the edges… and it’s just so good. If you love easy baked pasta dinners like this, you’ll also want to try my Creamy Chicken Spaghetti Casserole too!

Helpful Tips for This Chicken Casserole Recipe

• You can use either chicken breasts or chicken thighs here—both work great, so just go with what you have or what you prefer. Thighs will be a little juicier, but breasts keep it a bit leaner and still come out super tender in the casserole.
• Wide egg noodles are really the best choice for this recipe. They hold up well while baking and soak up all that creamy sauce without getting mushy.
• When it comes out of the oven, make sure to check the noodles in the center of the dish, not just the top layer. The top can look done (and even get a little crispy in spots, which is exactly what you want), but you’ll want to dig down and make sure everything underneath is fully cooked and tender. If the noodles still feel firm, just cover it back up and bake for a few more minutes.

How to Make Poppy Seed Chicken Casserole

Preheat your oven and prep a 9×13 baking dish so everything is ready to go.

Place the uncooked noodles directly in the baking dish.

Cook the chicken with onions in a skillet until the chicken is done and the onions are soft.

Add in the cooked chicken, soups, milk, poppy seeds, and seasonings. Stir everything together right in the dish until well coated.

Spread the mixture out evenly, then top with shredded cheese and a buttery cracker topping. I like to sprinkle a little bit more poppy seeds on top too!

Cover with aluminum foil and bake until the noodles are tender and the casserole is hot and bubbly.

Remove the foil and finish baking until the top is golden, then let it rest a few minutes before serving.

Storing and Reheating

Store any leftover casserole in an airtight container in the fridge once it has cooled. It will keep well for a few days and makes great leftovers for lunch or another easy dinner.

To reheat, warm it in the microwave in short intervals until heated through, or cover and reheat in the oven until hot. If it looks a little dry after chilling, add a splash of milk before reheating to bring back that creamy texture.

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Poppy Seed Chicken Casserole with Egg Noodles

This poppy seed chicken casserole is creamy, cheesy, and super easy to throw together. Everything bakes right in one dish with uncooked egg noodles, so there’s no extra boiling. It’s a cozy, family-friendly dinner that’s perfect for busy weeknights.

Course Main Course

Cuisine American

Keyword chicken casserole with egg noodles, creamy chicken noodle casserole, easy chicken dinner casserole, no boil chicken pasta bake, poppy seed chicken casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 12 ounce bag wide egg noodles
• 3 tablespoons butter
• 1 pound chicken breasts boneless, skinless and diced
• 1 small yellow onion diced
• 10.5 ounce can cream of chicken soup
• 10.5 once can cream of mushroom soup
• 1/2 cup milk
• 1 1/2 tablespoons poppy seeds
• salt and pepper to taste
• 2 cups sharp cheddar cheese shredded
• 1/2 cup buttery cracker crumbs (like Ritz) for topping
• 2 tablespoons melted butter for topping

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
• Place the uncooked noodles directly in the baking dish.
• In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced chicken and onion. Sauté until the chicken is cooked through and the onions are soft.
• Transfer the cooked chicken and onions into the prepared baking dish. Add cream of chicken soup, cream of mushroom soup, milk, poppy seeds, salt, and pepper. Stir everything directly in the dish until the noodles and chicken are thoroughly coated in the sauce.
• Sprinkle 2 cups of cheddar cheese evenly over the top. Mix 2 tablespoons of melted butter with the cracker crumbs and sprinkle them over the cheese. If you really like poppy seeds, I like to sprinkle some more on top.
• Cover the dish with foil and bake for 40 minutes.
• Remove the foil and check the pasta. It should be firm but almost done. If the noodles are still too hard, cover and bake for an additional 5–10 minutes, then check again.
• Once the pasta is ready, remove the foil and bake for a final 5–10 minutes until the topping is golden and the casserole is bubbly. Let rest for 5 minutes before serving. Enjoy!

The post Poppy Seed Chicken Casserole with Egg Noodles appeared first on Brooklyn Farm Girl.

Creamy Spaghetti Casserole with Chicken Breasts

This creamy chicken spaghetti casserole keeps things simple while still delivering big comfort food flavor. You cook the chicken and onions, then make the cheese sauce right in the same skillet—less mess, fewer dishes, and everything builds flavor as you go. The homemade cheese sauce makes it extra rich and satisfying without relying on canned soup, sour cream, or mayo, and mild diced tomatoes keep it kid-friendly without any heat.

Everything comes together easily in one dish, making it ideal for busy weeknights when you don’t want a complicated dinner. It’s the kind of meal everyone actually eats (mine cleaned their bowls…). If you’re in the mood for something similar with beef instead, check out my Baked Spaghetti Casserole with Ground Beef for another easy, family-friendly option.

Ingredients and Cooking Tips

• Chicken (breasts or thighs). Both work well here—breasts are leaner, thighs are a little juicier. Just cut into bite-size pieces so they cook quickly and stay tender.
• Spaghetti. Spaghetti is the base of this casserole and what makes it feel like true comfort food. Cook it just until al dente so it doesn’t get mushy while baking. The noodles on top get slightly crispy in the oven, which adds the best texture contrast against the creamy cheese sauce underneath.
• Diced tomatoes. This is not a spicy casserole by default. Plain diced tomatoes or “Mild” Rotel keep it very kid-friendly. The creamy cheese sauce balances everything out for a smooth, comforting flavor. If you want a little heat, swap in Rotel with green chilies.
• Cheddar cheese. A whole package of shredded cheddar melts into the sauce for that rich, creamy texture. I like using a white + orange blend for extra flavor, but any cheddar works.
• One-skillet base. Cooking the chicken, then building the cheese sauce in the same skillet keeps things simple and adds flavor while cutting down on dishes. Everything comes together fast and easy before baking.

How to Make Chicken Spaghetti Casserole

Cook spaghetti until just al dente, drain, and add it to a greased 9×13 baking dish.

Season chicken with salt and pepper. Cook chicken with diced onion in a skillet until the chicken is cooked through and the onion is soft. Pour this mixture over the spaghetti.

Add the can of diced tomatoes on top. I don’t drain these and welcome the extra juices they provide.

In the same skillet, melt butter. Whisk in flour and cook for about 1 minute until smooth. Add garlic and cook for 30 seconds. Slowly whisk in milk and chicken broth. Cook until the sauce thickens. Stir in 1 1/2 cups of cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.

Pour the cheese sauce over the chicken and spaghetti and mix everything together.

Top with remaining cheddar cheese.

Bake until bubbly and lightly golden on top. I like to let it cook until a couple pieces of spaghetti get nice and crispy!

Let rest a few minutes before serving.

Storing Leftovers and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The casserole will thicken as it chills, but the flavor stays just as good.

To reheat, warm individual portions in the microwave until heated through, adding a splash of milk or chicken broth if needed to loosen the sauce. For larger portions, you can reheat covered in the oven until hot and creamy again.

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Creamy Chicken Spaghetti Casserole

My Creamy Chicken Spaghetti Casserole is the ultimate family-friendly pasta bake — made with bite-sized tender chicken, a rich homemade cheese sauce, and mild tomatoes for the creamiest easiest weeknight dinner.

Course Main Course

Cuisine American

Keyword baked chicken spaghetti, creamy chicken spaghetti casserole, easy chicken pasta bake, family-friendly casserole recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Pamela Reed

Ingredients

• 16 ounces spaghetti
• 1 pound chicken breasts boneless, skinless, cut into bite size pieces
• 1 small yellow onion diced
• 10 ounce can diced tomatoes I don’t drain them (plain diced tomatoes or “mild” Rotel both work great)
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cloves garlic minced
• 2 cups whole milk
• 1 cup chicken broth
• 2 cups shredded cheddar cheese divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray.
• Boil spaghetti until just al dente. Drain and place in the baking dish.
• Season the diced chicken breasts with salt and pepper. In a skillet over medium heat, cook the chicken and onions together until the chicken is cooked through and onions are soft. Place the chicken and onions on top of the spaghetti.
• Pour the can of diced tomatoes on top, I don't drain mine.
• In the same skillet, melt butter. Whisk the flour into the butter and stir for 1 minute until smooth. Add garlic and cook 30 seconds.
• Slowly whisk in milk and chicken broth. Simmer 3–5 minutes until thickened and creamy. Stir in 1½ cups of cheddar cheese until smooth. Add salt, pepper, and paprika.
• Pour the cheese sauce into the baking dish and gently mix until everything is evenly coated. Top with remaining 1/2 cup cheddar cheese.
• Bake for 25–30 minutes, or until bubbly and top noodles are a little crispy. Let rest 5 minutes before serving. Enjoy!

The post Creamy Chicken Spaghetti Casserole appeared first on Brooklyn Farm Girl.