10 Italian Chicken Casseroles That Feel Like Comfort Food Tonight

You know those nights when you want something cozy, bubbling, and absolutely irresistible? These Italian chicken casseroles are exactly that. They’re the kind of dishes that make your kitchen smell like a tiny trattoria and have everyone hovering near the oven asking, “Is it done yet?”

From classics like chicken parm baked to perfection to creamy Tuscan vibes and rustic Nonna-approved bakes, these recipes are designed for real-life weeknights and lazy Sundays alike. Grab a baking dish, crank up the oven, and let’s make comfort happen.

1. Creamy Tuscan Chicken Bake With Sun-Dried Tomatoes

Imagine the richness of a restaurant-style Tuscan chicken—creamy sauce, sun-dried tomatoes, spinach—baked into a casserole that basically serves itself. It’s weeknight-friendly but fancy enough for company. The sauce clings to everything in the best way.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into large chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup baby spinach, packed
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon flour or cornstarch (optional, for thickening)
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon chopped fresh basil (plus more for serving)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high and sear the chicken for 2-3 minutes per side until lightly browned. Transfer to the baking dish.
3. Lower heat to medium. Add garlic and sun-dried tomatoes to the skillet and cook for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth. Whisk in Parmesan and, if desired, flour or cornstarch to thicken. Add red pepper flakes if you like heat. Simmer 2-3 minutes until lightly thickened.
5. Stir in spinach and basil until wilted. Pour the sauce over the chicken.
6. Bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbling.

Serve over buttered pasta, polenta, or garlicky mashed potatoes. Swap thighs for chicken breasts if you prefer, and add mushrooms for extra umami. A squeeze of lemon at the end brightens the whole dish—trust me.

2. Baked Chicken Parm Casserole With Garlicky Crumbs

Everything you love about chicken parm—crispy, saucy, cheesy—but in easy casserole form. No frying. No stress. Just bubbling mozzarella and crunchy breadcrumbs that make the whole dish sing.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce (good quality)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 8 ounces mozzarella, shredded
• 1/2 cup grated Parmesan
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. Season chicken with salt and pepper. Arrange in the dish.
3. Stir oregano and garlic powder into marinara. Pour over chicken and toss to coat. Top with mozzarella and half the Parmesan.
4. In a bowl, combine panko, olive oil, minced garlic, parsley, and remaining Parmesan. Sprinkle over the top.
5. Bake 25-30 minutes until chicken is cooked through, sauce bubbles, and topping is golden. If needed, broil 1-2 minutes for extra crunch.

Serve with spaghetti, a simple arugula salad, or garlic bread. Add sliced roasted red peppers or a layer of sautéed mushrooms for a little extra flair. Leftovers reheat like a dream.

3. Rustic Chicken Cacciatore Casserole

This is Nonna’s kitchen in a pan—braised-style chicken with peppers, onions, mushrooms, olives, and tomatoes, baked until melt-in-your-mouth tender. It’s hearty, deeply savory, and even better the next day.

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 3 cloves garlic, sliced
• 1/2 cup dry red wine (optional; sub chicken broth)
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 sprig fresh rosemary, or 1/2 teaspoon dried
• 1/3 cup pitted kalamata olives
• 1 tablespoon capers (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Pat chicken dry; season with salt and pepper.
2. Heat olive oil in a large skillet. Sear chicken skin-side down 4-5 minutes until golden; flip and sear 2 minutes. Transfer to a baking dish.
3. In the same skillet, sauté onion, pepper, and mushrooms 5 minutes. Add garlic for 30 seconds.
4. Deglaze with red wine (or broth), scraping brown bits. Stir in tomatoes, broth, oregano, and rosemary. Simmer 3 minutes.
5. Pour the sauce over the chicken; scatter olives and capers.
6. Bake 35-45 minutes until chicken is tender and juices run clear.

Serve with polenta, buttered noodles, or crusty bread. Add a pinch of red pepper flakes if you like heat. For a lighter version, remove the chicken skin after searing but before baking.

4. Cheesy Pesto Chicken and Orzo Bake

This one is green, garlicky, and gloriously cheesy. The orzo absorbs all the basil pesto goodness while the chicken turns juicy and the top gets golden. It’s a crowd-pleaser that comes together fast.

Ingredients:

• 1 1/2 cups dry orzo
• 2 cups low-sodium chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella
• 1/3 cup grated Parmesan
• 1 tablespoon olive oil
• 1/4 cup chopped fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Add orzo, broth, and water to the dish. Stir in pesto until combined.
3. Season chicken with salt and pepper; nestle into the orzo mixture. Scatter cherry tomatoes on top. Drizzle with olive oil.
4. Cover tightly with foil and bake 20 minutes. Remove foil, stir, and top with mozzarella and Parmesan.
5. Bake uncovered 10-12 minutes more until orzo is tender and cheese is melted. Broil 1 minute if you want extra browning.

Garnish with fresh basil and a squeeze of lemon. Add spinach or peas for a veggie boost, or swap in sun-dried tomato pesto for a fun twist. Leftovers make a fabulous lunch.

5. Lemony Chicken, Artichoke, and Potato Gratin

Bright lemon meets creamy potatoes and briny artichokes. This casserole feels both luxurious and fresh, with thinly sliced potatoes layered around juicy chicken. It’s a springy comfort bake you’ll crave year-round.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 pound Yukon Gold potatoes, thinly sliced (about 1/8 inch)
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 cup half-and-half or light cream
• 1/2 cup grated Pecorino Romano or Parmesan
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat oven to 375°F (190°C). Season chicken with salt, pepper, and thyme. Sear in olive oil over medium-high 2 minutes per side; remove.
2. In a bowl, combine lemon zest and juice, garlic, half-and-half, and half the cheese.
3. Layer half the potatoes in a greased baking dish. Top with artichokes, then the seared chicken. Pour half the lemon-cream over. Layer remaining potatoes and the rest of the cream mixture.
4. Cover with foil and bake 30 minutes. Uncover, sprinkle remaining cheese, and bake 15-20 minutes until potatoes are tender and top is golden.

Finish with parsley and cracked pepper. Add capers if you love briny pops. Serve with a simple green salad to balance the richness—seriously, it’s perfection.

6. Baked Chicken Alfredo Lasagna With Spinach

All the creamy Alfredo comfort in a lasagna that layers tender noodles, juicy chicken, and spinach under a blanket of cheese. It’s cozy, classic, and guaranteed to disappear fast.

Ingredients:

• 9-12 lasagna noodles (no-boil or regular, cooked and drained)
• 2 cups cooked shredded chicken
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup low-sodium chicken broth
• 1 1/2 cups grated Parmesan
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste
• 2 cups baby spinach, chopped
• 2 cups shredded mozzarella

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch pan.
2. Make Alfredo: Melt butter in a saucepan, add garlic for 30 seconds. Pour in cream and broth; simmer 3-4 minutes. Whisk in Parmesan and nutmeg. Season to taste.
3. Spread a thin layer of sauce in the pan. Layer noodles, chicken, spinach, sauce, and mozzarella. Repeat 2-3 times, finishing with sauce and mozzarella.
4. Cover with foil and bake 25 minutes. Uncover and bake 10-15 minutes more until golden and bubbling. Rest 10 minutes before slicing.

Stir in sautéed mushrooms or peas for extra texture. Swap part of the cream for milk if you want it lighter. A sprinkle of fresh parsley and black pepper right before serving wakes everything up.

7. Chicken, Eggplant, and Tomato Bake alla Parmigiana

Think eggplant parm meets chicken bake. You get silky roasted eggplant, tender chicken, and tangy tomato sauce layered with melty cheese. It’s layered comfort without the fry oil.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless, skinless chicken thighs, cut into pieces
• 2 cups marinara sauce
• 1 teaspoon dried basil
• 8 ounces fresh mozzarella, sliced
• 1/2 cup grated Parmesan
• 1/2 cup panko breadcrumbs (optional for topping)
• 1 tablespoon chopped fresh basil or parsley

Instructions:

1. Heat oven to 400°F (200°C). Brush eggplant with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt, and roast on a sheet for 20 minutes, flipping once, until tender.
2. Season chicken with remaining salt and pepper; sauté in 1 tablespoon oil 4-5 minutes until lightly browned (it will finish in the oven).
3. Mix marinara with dried basil. In a greased baking dish, layer eggplant, chicken, sauce, and mozzarella. Repeat. Top with Parmesan and panko if using.
4. Bake 20-25 minutes until bubbling and golden. Rest 5 minutes.

Serve with a green salad or buttered spaghetti. Add roasted zucchini or mushrooms to the layers for more veg. A drizzle of good olive oil at the end makes it feel extra special.

8. Chicken Marsala Mushroom Rice Casserole

All the flavors of chicken Marsala—wine, mushrooms, and herbs—baked into a cozy rice casserole. It’s one-pan, deeply savory, and wonderfully aromatic. The kind of dish that gets recipe requests.

Ingredients:

• 1 cup uncooked long-grain rice (not instant)
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup Marsala wine (sweet or dry)
• 1 pound boneless, skinless chicken breasts, cubed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1 yellow onion, finely chopped
• 12 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. In a skillet, melt butter. Sauté onion 3 minutes; add mushrooms and cook until browned and their liquid evaporates, about 5-6 minutes. Stir in garlic and thyme for 30 seconds.
3. Season chicken with salt and pepper. In the baking dish, combine rice, broth, Marsala, mushroom mixture, and chicken. Stir well.
4. Cover tightly with foil and bake 40-45 minutes until rice is tender and liquid is absorbed. Remove foil, sprinkle Parmesan, and bake 5 minutes more.

Top with parsley. If you prefer no alcohol, substitute more broth plus a tablespoon of balsamic for depth. Add a handful of sliced sun-dried tomatoes for a little sweetness and color.

9. Sicilian-Inspired Chicken, Olive, and Cheese Pasta Bake

Briny olives, sweet tomatoes, and gooey cheese make this Sicilian-flavored pasta bake a total weeknight hero. It’s big on personality and pantry-friendly, with juicy bites of chicken throughout.

Ingredients:

• 12 ounces short pasta (rigatoni, penne, or ziti)
• 1 1/2 cups shredded cooked chicken
• 2 cups tomato basil sauce
• 1/2 cup pitted green olives, sliced
• 1/4 cup capers, rinsed (optional)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 cup shredded provolone
• 1 cup shredded mozzarella
• 1/3 cup grated Pecorino Romano
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat oven to 375°F (190°C). Cook pasta in salted water until very al dente (2 minutes shy of package); drain.
2. In a large bowl, mix tomato sauce, olives, capers (if using), red pepper flakes, oregano, and olive oil. Stir in chicken and cooked pasta.
3. Transfer to a greased baking dish. Top with provolone, mozzarella, and Pecorino.
4. Bake 20-25 minutes until bubbling and golden at the edges. Rest 5 minutes.

Garnish with parsley. Add roasted eggplant cubes or diced zucchini for extra veg. If you love anchovies, melt two fillets into the sauce for that salty, savory kick.

10. Creamy Balsamic Chicken and Gnocchi Skillet Bake

Soft pillowy gnocchi baked in a creamy balsamic sauce with tender chicken and a bit of spinach. It’s silky, tangy-sweet, and on the table fast. The toasted top is the mic drop.

Ingredients:

• 1 pound shelf-stable or refrigerated potato gnocchi
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 cup baby spinach
• 1 cup shredded fontina or mozzarella
• 1/4 cup grated Parmesan

Instructions:

1. Preheat oven to 425°F (220°C). Season chicken with salt and pepper.
2. Heat olive oil in an oven-safe skillet. Sear chicken 3-4 minutes until lightly browned; remove.
3. Add onion and cook 3 minutes; stir in garlic for 30 seconds. Deglaze with balsamic.
4. Pour in broth, cream, and Dijon; bring to a simmer. Stir in gnocchi and cook 2 minutes until slightly softened.
5. Return chicken to the skillet and fold in spinach. Sprinkle fontina and Parmesan on top.
6. Transfer skillet to oven and bake 10-12 minutes until bubbling and lightly browned. Broil 1 minute if desired.

Finish with cracked pepper and a few basil leaves. Add sliced mushrooms or peas to bulk it up. If you like it tangier, drizzle a touch more balsamic right before serving.

Final Tips for Maximum Comfort

• Use good tomatoes and broths—they matter in baked dishes.
• Rest casseroles 5-10 minutes before serving so sauces settle.
• Most of these freeze well; cool fully, wrap tightly, and label like the organized kitchen boss you are.

There you have it: 10 Italian chicken casseroles that deliver warmth, flavor, and pure comfort. Pick one for tonight, stash another for later, and let your oven do the heavy lifting. Buon appetito!