30 Minute Dinners: Casserole Recipes

There are endless reasons why the casserole is loved by home cooks near and far. They’re simple, they require few dishes (easy clean-up), and they feed a large crowd- or a small one for many, many nights. When life gets hectic and your schedule quickly becomes full of meetings, activities and running here and there, a hearty casserole dish is always there to save the day. To show our love and appreciation for the beloved casserole, we’ve put together some of our favorite recipes. The best part? They can each be made in under 30 minutes. Go ahead, try them for yourself…

Mexican Chicken Cornbread Casserole
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Thanks to rotisserie chicken, this tasty tex-mex inspired dish can be whipped up and in the oven within minutes.
Mexican Chicken Cornbread Casserole
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Thanks to rotisserie chicken, this tasty tex-mex inspired dish can be whipped up and in the oven within minutes.
Servings
6
Servings
6
Ingredients
  • 3 cups Shredded Rotisserie Chicken
  • 1 can Corn drained
  • 1 can Diced Tomatoes with Green Chiles
  • 1 packet Taco Seasoning
  • 1 cup Sour Cream
  • 2 cups Shredded Cheddar Jack
  • 1 packet Cornbread Mix
  • 1 Egg
Servings:
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Ingredients
  • 3 cups Shredded Rotisserie Chicken
  • 1 can Corn drained
  • 1 can Diced Tomatoes with Green Chiles
  • 1 packet Taco Seasoning
  • 1 cup Sour Cream
  • 2 cups Shredded Cheddar Jack
  • 1 packet Cornbread Mix
  • 1 Egg
Servings:
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Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
  3. Transfer mixture into a 10-inch cast iron pan.
  4. In a separate mixing bowl, empty cornbread packet and mix with egg. Add the remaining 1 cup of cheese and mix until combined.
  5. Pour cornbread over mixture in the skillet.
  6. Bake in the oven for about 25 minutes.
Recipe Notes

Pro tip: Buy an extra rotisserie chicken or two next time you’re at the grocery store. Shred what you need for the week and freeze the rest in freezer-safe bags for flavorful cooked chicken in a flash!

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Easy Turkey Casserole
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Besides being tasty, the beauty of this casserole is that it can be made ahead of time. Simply leave off the bread crumbs until it’s ready to go into the oven to bake.
Easy Turkey Casserole
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Besides being tasty, the beauty of this casserole is that it can be made ahead of time. Simply leave off the bread crumbs until it’s ready to go into the oven to bake.
Servings
2
Servings
2
Ingredients
  • 1 tbsp olive oil
  • 2 4 oz Turkey Cutlets cut into thin strips
  • 10 oz Chicken Broth
  • 1/2 cup Onion chopped
  • 1 Carrot peeled and cut into 1/2 inch slices
  • 1 stalk Celery chopped (keep leaves)
  • 1 clove Garlic thinly sliced
  • 1 Plum Tomato chopped
  • 1/2 cup Canned White Beans drained
  • 1/4 tsp Dried Thyme
  • 2 tbsp Seasoned Bread Crumbs
Servings:
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Ingredients
  • 1 tbsp olive oil
  • 2 4 oz Turkey Cutlets cut into thin strips
  • 10 oz Chicken Broth
  • 1/2 cup Onion chopped
  • 1 Carrot peeled and cut into 1/2 inch slices
  • 1 stalk Celery chopped (keep leaves)
  • 1 clove Garlic thinly sliced
  • 1 Plum Tomato chopped
  • 1/2 cup Canned White Beans drained
  • 1/4 tsp Dried Thyme
  • 2 tbsp Seasoned Bread Crumbs
Servings:
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Instructions
  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a nonstick skillet over medium-high heat. Add turkey and cook until browned, about 4 minutes.
  3. In a medium saucepan, bring broth to a boil. Add onion, carrot, celery and garlic. Lower heat and simmer for 4 minutes. Stir in turkey, tomato, beans and thyme.
  4. Transfer mixture into a greased 1-quart casserole dish and top with seasoned bread crumbs.
  5. Bake, uncovered, for 20 minutes, or until browned.
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One Skillet Chicken Pot Pie
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Just when you thought this warm comfort food classic couldn’t get any better, you bite into a cheesy drop biscuit…
One Skillet Chicken Pot Pie
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Just when you thought this warm comfort food classic couldn’t get any better, you bite into a cheesy drop biscuit…
Servings
6
Servings
6
Ingredients
  • Filling
  • 3 tbsp Butter
  • 1 lb Chicken Breast cut into bite size pieces
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup All Purpose Flour
  • 3 cups Chicken Stock
  • 2 cups Frozen Vegetable Medley
  • 3 oz Grated Parmesan Cheese
  • Cheesy Drop Biscuits
  • 2 cups All Purpose Flour
  • 2 oz Grated Parmesan Cheese
  • 1 tbsp Baking Powder
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 stick Butter melted
  • 1 cup Milk
Servings:
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Ingredients
  • Filling
  • 3 tbsp Butter
  • 1 lb Chicken Breast cut into bite size pieces
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup All Purpose Flour
  • 3 cups Chicken Stock
  • 2 cups Frozen Vegetable Medley
  • 3 oz Grated Parmesan Cheese
  • Cheesy Drop Biscuits
  • 2 cups All Purpose Flour
  • 2 oz Grated Parmesan Cheese
  • 1 tbsp Baking Powder
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 stick Butter melted
  • 1 cup Milk
Servings:
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Instructions
  1. Preheat oven to 450 degrees F.
  2. Melt butter in a 10-inch cast iron skillet over medium heat. Add chicken, salt and pepper. Cook until chicken is browned, about 2 minutes each side.
  3. Add flour and whisk to combine. Slowly add chicken stock while whisking. Mix in vegetables and cheese. Reduce heat to medium and allow mixture to come to a boil, stirring occasionally.
  4. Prepare the biscuits: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk until combined. Add butter and milk and mix well.
  5. Drop heaping tablespoons of the biscuit dough onto the pot pie mixture. Place skillet on a foiled cookie sheet, then bake for 10-12 minutes, until biscuits are golden brown.
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Cheesy Chicken and Rice Casserole
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Cheesy Chicken and Rice Casserole
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Servings
6
Servings
6
Ingredients
  • 2 cups Cooked Rice
  • 2 cups Monterey Jack Cheese shredded
  • 2 cups Shredded Rotisserie Chicken
  • 1 cup Chicken Broth
  • 12 oz Evaporated Milk
  • 2 Eggs lightly beaten
  • 1 tbsp Onion Powder
  • 2 tbsp Dried Basil
  • 1/2 tsp Salt
  • 2 tbsp Melted Butter
  • 1 tbsp Jalapenos diced
Servings:
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Ingredients
  • 2 cups Cooked Rice
  • 2 cups Monterey Jack Cheese shredded
  • 2 cups Shredded Rotisserie Chicken
  • 1 cup Chicken Broth
  • 12 oz Evaporated Milk
  • 2 Eggs lightly beaten
  • 1 tbsp Onion Powder
  • 2 tbsp Dried Basil
  • 1/2 tsp Salt
  • 2 tbsp Melted Butter
  • 1 tbsp Jalapenos diced
Servings:
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Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease a 2-quart casserole dish.
  3. Combine all of the ingredients in prepared casserole dish and mix well (how easy, right?)
  4. Bake, uncovered, for 30 minutes or until thickened.
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