20 Delicious Diabetic Chicken Casserole Recipes for Healthy Eating

Picture this: a cozy evening at home, the aroma of a hearty chicken casserole wafting through the kitchen, and the peace of mind knowing it’s perfectly suited for a diabetic-friendly diet. Our roundup of 20 Delicious Diabetic Chicken Casserole Recipes is here to transform your healthy eating goals into mouthwatering reality. Dive in and discover your next favorite dish that doesn’t skimp on flavor or comfort!

Cheesy Broccoli Chicken Casserole

Busy weeknights call for simple, hearty meals that don’t skimp on flavor. This Cheesy Broccoli Chicken Casserole is a one-dish wonder that delivers comfort with minimal effort.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 3 cups broccoli florets, fresh or frozen (thaw if frozen)
• 1 can (10.5 oz) cream of chicken soup (low sodium works too)
• 1/2 cup milk (whole or 2% for creaminess)
• 1 1/2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup crushed Ritz crackers (or any buttery cracker)
• 2 tbsp melted butter (for topping crunch)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, mix chicken, broccoli, soup, milk, 1 cup cheese, garlic powder, and pepper until well combined.
3. Transfer mixture to the prepared dish, spreading evenly. Tip: Press down slightly to remove air pockets.
4. Sprinkle remaining 1/2 cup cheese over the top evenly.
5. In a small bowl, mix crushed crackers with melted butter. Sprinkle over the cheese layer. Tip: For extra crunch, add more crackers.
6. Bake for 25-30 minutes, until bubbly and topping is golden. Tip: Broil last 2 minutes for a deeper color, if desired.

Nowhere does comfort food get easier than this casserole. The creamy interior contrasts beautifully with the crispy topping, making it a hit for both kids and adults. Serve with a side salad for a complete meal.

Low-Carb Chicken and Cauliflower Casserole

Perfect for a cozy dinner, this low-carb casserole combines tender chicken with creamy cauliflower for a satisfying meal.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 4 cups cauliflower florets (fresh or frozen)
• 1 cup heavy cream (substitute with coconut milk for dairy-free)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix shredded chicken, cauliflower florets, heavy cream, garlic powder, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading evenly.
4. Sprinkle shredded cheddar cheese evenly over the top.
5. Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden.
6. Let the casserole sit for 5 minutes before serving to allow it to set.

Layers of creamy cauliflower and juicy chicken meld under a golden cheese crust. Serve with a crisp green salad for a complete meal.

Spinach and Mushroom Diabetic Chicken Bake

Vibrant and wholesome, this dish combines lean protein with hearty vegetables for a balanced meal. Perfect for those managing diabetes, it’s flavorful without the guilt.

Ingredients

• 1.5 lbs chicken breast, boneless and skinless (cut into even pieces for uniform cooking)
• 2 cups fresh spinach, tightly packed (baby spinach works best)
• 1 cup mushrooms, sliced (cremini or button for earthiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup low-sodium chicken broth (for moisture)
• 1/2 cup shredded mozzarella cheese (optional for topping)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Season chicken pieces evenly with garlic powder, salt, and black pepper.
3. Heat olive oil in a skillet over medium-high. Sear chicken until golden, about 3 minutes per side. Transfer to baking dish.
4. In the same skillet, sauté mushrooms until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes.
5. Spread vegetable mixture over chicken in the baking dish. Pour chicken broth around the edges to keep moist.
6. Bake uncovered for 20-25 minutes, until chicken reaches 165°F internally.
7. If using cheese, sprinkle over top and broil for 2-3 minutes until bubbly and golden.

Aromatic and satisfying, this bake offers tender chicken with a savory vegetable medley. Serve over quinoa for an extra fiber boost or alongside a crisp salad for contrast.

Slow Cooker Chicken and Vegetable Casserole

Finally, a meal that’s perfect for busy weeknights and can feed the whole family. This Slow Cooker Chicken and Vegetable Casserole is a hearty, comforting dish that’s easy to make and packed with flavor.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
• 2 medium-sized carrots, peeled and sliced (about 2 cups)
• 2 medium-sized potatoes, peeled and cubed (about 2 cups)
• 1 large onion, chopped (about 1 cup)
• 3 cloves of garlic, minced
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Cut the chicken into 1-inch pieces and season with salt, paprika, and black pepper. Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat (around 375F). Add the chopped onion and cook for about 5 minutes, or until softened.
3. Add the sliced carrots and cubed potatoes to the skillet with the onion. Cook for another 5-7 minutes, stirring occasionally, until they start to brown slightly.
4. Transfer the cooked vegetables to the slow cooker, then add the chicken breast or thighs (depending on your preference). Pour in 1 cup of water and stir to combine.
5. Layer the shredded cheddar cheese and frozen peas and carrots on top of the chicken mixture. Sprinkle with paprika for added flavor.
6. Combine 2 tablespoons of olive oil, flour, and minced garlic in a small bowl. Mix well and pour over the layered ingredients in the slow cooker.
7. Cover the slow cooker and cook on low (around 275F) for about 6-8 hours or high (around 350F) for about 3-4 hours. Check if the chicken is cooked through and the vegetables are tender.

The resulting casserole will have a creamy, cheesy sauce with tender chicken and perfectly cooked vegetables. Serve it hot over mashed potatoes, rice, or enjoy it on its own either way, it’s sure to be a crowd-pleaser!

Keto-Friendly Chicken Zucchini Casserole

Authentic comfort food doesn’t have to be high in carbs. This Keto-Friendly Chicken Zucchini Casserole is a game-changer for those following the keto diet.

Ingredients

• 1 large onion, diced (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 medium zucchinis, sliced into 1/8-inch thick rounds (about 4 cups)
• 1 cup grated cheddar cheese (sharp or mild, adjust to taste)
• 1/2 cup almond flour (or coconut flour)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375F (190C).
2. In a large skillet, heat the olive oil over medium-high. Add the diced onion and cook for about 5 minutes or until translucent.
3. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
4. Next, add the chicken pieces and cook until browned on all sides and cooked through (about 6-8 minutes). Remove from heat and set aside.
5. In a separate bowl, mix together the grated cheddar cheese, almond flour, dried basil, salt, and black pepper.
6. Begin assembling the casserole by spreading half of the zucchini slices in the bottom of a 9×13-inch baking dish. Top with half of the cooked chicken mixture and sprinkle with half of the cheese mixture.
7. Repeat the layers: add the remaining zucchini, then the rest of the chicken, and finally the remaining cheese mixture. Don’t overmix or overcrowd the layers.
8. Cover the baking dish with aluminum foil and bake for 30 minutes at 375F (190C). Remove the foil and continue baking for an additional 10-15 minutes to allow the top layer to brown slightly.

The result is a moist, flavorful casserole that’s surprisingly keto-friendly. The crispy zucchini adds texture while the cheddar cheese provides a rich, savory taste. Serve hot, garnished with chopped fresh herbs or a sprinkle of grated Parmesan for added visual appeal.

Mediterranean Chicken and Olive Casserole

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs (adjust to preference)
• 2 tablespoons olive oil (or any neutral oil)
• 1 medium onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cup pitted green olives, sliced
• 1 cup pitted black olives, sliced
• 1 (14.5 oz) can diced tomatoes (preferably fire-roasted)
• 2 cups shredded cheddar cheese (or a combination of mozzarella and parmesan)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs (Panko or regular)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 375F (190C).
2. Cut the chicken into 1-inch pieces and season with salt, pepper, and oregano. Set aside.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir occasionally to prevent burning.
4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to avoid browning.
5. Stir in the diced tomatoes, green olives, black olives, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5-7 minutes or until the liquid has thickened slightly.
6. In a separate bowl, combine the shredded cheese and breadcrumbs (if using). Stir well to ensure even distribution.
7. Add the chicken pieces to the skillet with the tomato mixture. Cook until browned on all sides and cooked through, about 5-7 minutes per side.
8. Transfer the skillet contents to a baking dish (about 9×13 inches). Sprinkle the cheese-breadcrumb mixture evenly over the top of the chicken and sauce.
9. Cover the dish with aluminum foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 5-10 minutes or until the top is golden brown and the casserole is hot throughout.
10. Remove from the oven, garnish with chopped parsley (if using), and serve immediately.

The Mediterranean Chicken and Olive Casserole has a satisfying crunch on top from the breadcrumb mixture, giving way to a rich, tangy sauce. The combination of melted cheese and savory olives infuses each bite with flavor. This casserole is perfect for a weeknight dinner or a gathering with friends, and leftovers reheat beautifully.

Diabetic-Friendly Chicken and Quinoa Bake

Making healthy meals a priority in the kitchen can be daunting, but with simple swaps and mindful portion control, it’s achievable. This diabetic-friendly chicken and quinoa bake is a great place to start.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs (adjust to your preference)
• 1 cup of quinoa, rinsed and drained (look for pre-washed options to save time)
• 2 cups mixed frozen vegetables (such as peas, carrots, and corn), thawed
• 1/4 cup olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried thyme (fresh is fine too, but use about double the amount)
• Salt and pepper to taste
• 1 cup low-sodium chicken broth

Instructions

1. Preheat your oven to 375F (190C). Line a 9×13 inch baking dish with parchment paper or aluminum foil for easy cleanup.
2. In a medium saucepan, bring the chicken broth to a simmer over low heat. Add thyme and let it steep while you prepare the rest of the ingredients.
3. Prepare the quinoa according to package instructions using 2 cups of water. Set aside once cooked.
4. Cut the chicken into 1-inch pieces and season with salt, pepper, and a sprinkle of thyme. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-6 minutes per side.
5. Transfer the cooked chicken to the prepared baking dish. In the same skillet, add another 1 tbsp of olive oil and saut the frozen vegetables with minced garlic until thawed and tender.
6. Add the cooked quinoa, mixed vegetables, and warmed chicken broth to the baking dish. Stir gently to combine, then spread everything out evenly.
7. Transfer the dish to the preheated oven and bake for 25-30 minutes or until the internal temperature of the chicken reaches 165F (74C). The quinoa should be tender and lightly toasted on top.

This diabetic-friendly chicken and quinoa bake is a game-changer for those with dietary restrictions. The key to this dish lies in using complex carbohydrates like quinoa, lean protein from the chicken, and plenty of fiber-rich vegetables. When serving, consider adding some fresh herbs or a squeeze of lemon juice for added flavor.

Spicy Black Bean and Chicken Casserole

Under the pressure of a busy weeknight schedule, it’s easy to sacrifice flavor for convenience. But with our Spicy Black Bean and Chicken Casserole, you can have both.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs)
• 2 medium onions, diced
• 4 cloves garlic, minced (about 2 tbsp)
• 1 teaspoon ground cumin (adjust to taste)
• 1 teaspoon smoked paprika (optional)
• 1 can black beans, drained and rinsed (15 oz)
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 2 tbsp chili powder (adjust to taste)
• 1 tsp salt (or more to taste)
• 1/4 tsp black pepper
• 8 oz shredded cheddar cheese (or Monterey Jack)
• 6-8 corn tortillas, torn into pieces (about 2 cups)
• Vegetable oil or any neutral oil for brushing

Instructions

1. Bake the chicken in a preheated oven at 375F (190C) for 12-15 minutes, or until cooked through. Let it rest before chopping into smaller pieces.
2. In a large skillet, heat 2 tbsp of oil over medium-high heat. Add diced onions and cook for 5 minutes, stirring occasionally, until they start to caramelize.
3. Reduce heat to medium and add minced garlic; cook for another minute, being careful not to burn it. Stir in ground cumin and smoked paprika (if using); cook for 1-2 minutes, allowing the spices to bloom.
4. Add chopped cooked chicken, black beans, frozen corn kernels, diced red bell pepper, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for 3-4 minutes, until heated through.
5. In a separate saucepan, melt 2 tbsp of oil over medium heat. Add torn tortillas and cook for 1-2 minutes on each side, until they’re lightly toasted and slightly crispy.
6. Transfer the cooked chicken and bean mixture to a 9×13-inch baking dish. Top with shredded cheese and add toasted tortilla pieces on top.
7. Cover the dish with aluminum foil and bake in a preheated oven at 375F (190C) for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove the foil and continue baking for an additional 5-7 minutes, allowing the top to brown slightly. Let it rest before serving.

This Spicy Black Bean and Chicken Casserole is a game-changer for weeknight meals with its bold flavors and satisfying texture, you’ll be hooked! The crispy tortilla topping adds a delightful crunch, while the spicy kick from chili powder will keep your taste buds engaged. Serve it hot, garnished with fresh cilantro or scallions, if desired.

Creamy Garlic Parmesan Chicken Casserole

We all crave comfort food after a long day. Whether it’s a chaotic morning with the kids or a stressful workday, coming home to a warm, satisfying meal is just what we need. That’s why today I’m sharing my favorite Creamy Garlic Parmesan Chicken Casserole recipe that’s sure to become your go-to weeknight dinner.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
• 2 cloves garlic, minced (about 2 tablespoons)
• 8 ounces cream cheese (softened to room temperature)
• 1 cup grated Parmesan cheese (freshly shredded is best)
• 1/2 cup heavy cream
• 1 teaspoon dried basil (adjust to taste for a more pronounced flavor)
• 1/4 cup chopped fresh parsley (optional, but adds a nice pop of color)
• Salt and pepper, to taste (use freshly ground black pepper for the best results)

Instructions

1. Preheat your oven to 375F (190C) while you prepare the ingredients.
2. In a large skillet, cook the chicken in 2 tablespoons of olive oil over medium-high heat until browned and cooked through. Remove from heat and set aside.
3. In the same skillet, add the minced garlic and saut for about 1 minute, stirring constantly to prevent burning. Be patient you want that deep, rich flavor.
4. Add the softened cream cheese to the skillet with the garlic and stir until melted, breaking it down into small pieces as it goes.
5. Stir in the heavy cream, Parmesan cheese, dried basil, salt, and pepper. Bring the mixture to a simmer over medium heat and let cook for about 5 minutes or until the sauce has thickened slightly.
6. In a separate bowl, combine cooked chicken, parsley (if using), and the creamy sauce. Stir well to coat the chicken evenly.
7. Transfer the casserole mixture to a greased 9×13-inch baking dish and top with additional grated Parmesan cheese for that golden crust.
8. Bake in the preheated oven at 375F (190C) for about 20-25 minutes or until the cheese is melted, bubbly, and slightly browned around the edges.

This casserole is a masterclass in comfort food the tender chicken, rich cream sauce, and crunchy Parmesan crust will have you hooked from the first bite. Try serving it with a side of garlic bread or a simple green salad for a well-rounded meal.

Low-Sodium Chicken and Brown Rice Casserole

Juggling busy lives and dietary restrictions can make mealtime a challenge. Dinner time is just around the corner and we’re about to tackle it with a nutritious casserole that’s easy on the sodium.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces (reduce fat by using leaner cuts)
• 2 cups cooked brown rice (prepare according to package instructions or cook from scratch)
• 1 cup mixed frozen vegetables (thawed and drained), such as peas, carrots, and corn
• 1/4 cup low-sodium chicken broth
• 2 tbsp olive oil (adjust to taste or use other neutral oil)
• 1 tsp dried thyme
• 1 tsp paprika
• Salt-free seasoning blend, to taste (optional)
• Shredded reduced-sodium cheddar cheese, for serving (optional)

Instructions

1. Preheat the oven to 375F (190C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add remaining 1 tablespoon of olive oil. Saut thawed frozen vegetables until tender, about 3-4 minutes.
4. In a large mixing bowl, combine cooked brown rice, chicken broth, thyme, paprika, and salt-free seasoning blend (if using). Stir well to combine.
5. Transfer the cooked vegetable mixture to the bowl with rice mixture and stir until combined. Add cooked chicken and mix until fully incorporated.
6. Transfer the casserole mixture to a 9×13-inch baking dish and top with shredded reduced-sodium cheddar cheese (if using).
7. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the casserole is heated through.

The resulting Low-Sodium Chicken and Brown Rice Casserole boasts a delightful harmony of textures: tender chicken, fluffy rice, and crunchy vegetables. This dish is perfect for a weeknight dinner or meal prep, as it’s easy to reheat and customize with your favorite toppings. For added flavor, try serving it with a side of steamed broccoli or a simple green salad.

Chicken and Bell Pepper Skillet Casserole

Veterans of busy weeknights know that a one-dish wonder can be a lifesaver. This Chicken and Bell Pepper Skillet Casserole is just that a hearty, satisfying meal that’s on the table in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs)
• 2 large bell peppers, any color, sliced
• 1 onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 1 tbsp)
• 1 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper, to taste (adjust seasonings as needed)
• 2 tbsp olive oil (or any neutral oil)
• 8 oz shredded cheddar cheese (divided)
• 1 cup cooked pasta (such as penne or rotini)

Instructions

1. Preheat oven to 375F (190C).
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add another tbsp of olive oil to the same skillet. Add sliced bell peppers and chopped onion; cook until tender-crisp, about 4-5 minutes. Add minced garlic and cook for an additional minute.
4. Stir in chicken broth, dried oregano, paprika, salt, and pepper. Bring mixture to a simmer and cook for 2-3 minutes or until slightly reduced.
5. Add cooked pasta, shredded cheddar cheese (save 1/4 cup for topping), and browned chicken back into the skillet. Stir until combined and heated through.
6. Transfer skillet mixture to a 9×13-inch baking dish. Top with reserved 1/4 cup of cheddar cheese and any additional toppings desired.
7. Bake in preheated oven for 15-20 minutes or until top is golden brown and casserole is hot and bubbly.

When served, the chicken and bell pepper skillet casserole has a satisfying crunch from the bell peppers and a creamy, cheesy goodness throughout. For an added touch, serve with a side salad or garlic bread for a well-rounded meal.

Healthy Chicken and Sweet Potato Bake

Packed with nutrients and flavor, this dish is a perfect weeknight solution for busy families or individuals looking for a healthy meal option.

Ingredients

• 2 large boneless, skinless chicken breasts (6 oz each)
• 2 large sweet potatoes, peeled and cubed (1 cup)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme (adjust to taste)
• 1/4 cup low-sodium chicken broth

Instructions

1. Pierce the sweet potatoes with a fork a few times and microwave on high for 2-3 minutes, or until slightly tender.
2. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
3. In a large bowl, whisk together olive oil, salt, black pepper, thyme, and chicken broth. Add the sweet potatoes and toss to coat.
4. Sprinkle the chicken breasts on both sides with salt and black pepper. Place them on one half of the prepared baking sheet.
5. Arrange the sweet potatoes around the chicken, leaving about 1 inch of space between each piece. Drizzle any remaining sauce from the bowl over the top.
6. Bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165F (74C). The sweet potatoes should be tender and lightly caramelized.

Remove from the oven and let it rest for a few minutes before serving. You can serve with your favorite sides, such as steamed vegetables or a simple green salad.

Greek Yogurt Chicken and Spinach Casserole

Tempting the taste buds with a classic comfort food, this Greek Yogurt Chicken and Spinach Casserole is a satisfying meal for any day of the week. With its creamy sauce, tender chicken, and healthy dose of spinach, it’s an ideal solution for busy families or individuals looking for a home-cooked meal.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
• 1 cup plain Greek yogurt (full-fat, preferably Fage)
• 1 cup fresh spinach leaves (or frozen, thawed)
• 1 large onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground)
• 2 tablespoons olive oil (or any neutral oil)
• 1 cup shredded cheddar cheese (optional, but recommended for a rich flavor)

Instructions

1. Preheat the oven to 375F (190C). While waiting for it to preheat, cook the chicken in olive oil until browned on all sides and cooked through. Set aside.
2. In a large skillet, saut the diced onion and minced garlic over medium heat until softened (about 3-4 minutes). Add fresh spinach leaves; cook until wilted (2-3 minutes), adjusting seasoning with salt to taste.
3. In a separate bowl, whisk together Greek yogurt, dried oregano, salt, and black pepper. Pour the yogurt mixture over the cooked chicken, ensuring it’s fully coated. Then, add the spinach and onion mixture; stir until well combined.
4. Transfer the chicken and spinach mixture to a 9×13-inch baking dish (greased with a small amount of olive oil). Top with shredded cheddar cheese if using, followed by an additional sprinkle of oregano for added flavor. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the casserole is heated through.
5. Remove from the oven; let it rest for a few minutes before serving hot. Garnish with fresh parsley, if desired.

The finished Greek Yogurt Chicken and Spinach Casserole boasts an inviting texture, where tender chicken, creamy sauce, and wilted spinach come together in perfect harmony. Its rich flavor profile will leave you wanting more try pairing it with a side of warm pita bread or a simple green salad for a satisfying meal.

Lemon Herb Chicken and Asparagus Casserole

Cooking up a comforting casserole on a chilly evening is just what the doctor ordered. This Lemon Herb Chicken and Asparagus Casserole is an effortless way to feed a crowd while still impressing them with flavor.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 cups fresh asparagus, trimmed (about 12 spears)
• 1 cup grated cheddar cheese (sharp or mild, your choice)
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried thyme (or any other herb you like)
• Salt and pepper to taste
• 1 cup panko breadcrumbs (gluten-free or regular)
• 1/4 cup grated Parmesan cheese (optional, but oh-so-good)

Instructions

1. Preheat your oven to 400F (200C). While that’s heating up, prepare the ingredients. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. In a separate bowl, whisk together lemon juice, olive oil, minced garlic, and dried thyme. Set aside for later use.
3. Trim the asparagus to about 2-inch lengths (you can adjust to your liking). Toss them in a bit of olive oil, salt, and pepper until they’re evenly coated.
4. In a separate pan, saut the chicken over medium-high heat until browned on all sides. Remove from heat once cooked through. This should take about 5-6 minutes per side, depending on your stovetop.
5. Arrange half of the asparagus spears in the bottom of a 9×13-inch baking dish (greased with some olive oil). Top with chicken pieces, followed by a sprinkle of cheddar cheese and parsley.
6. Spoon the lemon-herb mixture over the top layer. You can also drizzle it directly onto the asparagus for extra flavor. Don’t skip this step it makes all the difference!
7. Top with panko breadcrumbs mixed with Parmesan cheese (if using). Drizzle a bit more olive oil to help it brown in the oven.
8. Bake for about 20-22 minutes or until the top is golden brown and the casserole is heated through. Check after 15 minutes, then every 2-3 minutes thereafter to avoid overcooking.

The result is a satisfyingly crispy, cheesy top giving way to tender chicken and perfectly cooked asparagus beneath. Serve warm, garnished with additional parsley if desired. Try it as a main dish or side either way, you’ll be pleased!

Diabetic Chicken and Eggplant Parmesan

Even with dietary restrictions, you don’t have to sacrifice flavor for a healthier meal. This diabetic-friendly twist on the classic Chicken and Eggplant Parmesan delivers.

Ingredients

• 1 large eggplant, sliced into 1/4-inch thick rounds (salt both sides to draw out moisture)
• 2 lbs boneless, skinless chicken breast, cut into thin cutlets (season with Italian seasoning and a pinch of salt)
• 1 cup whole-wheat breadcrumbs (gluten-free option: substitute with almond flour)
• 1 cup grated reduced-fat mozzarella cheese
• 1/4 cup olive oil (or any neutral oil)
• 2 large eggs
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup marinara sauce (homemade or low-sodium store-bought)

Instructions

1. Cook the eggplant slices in a single layer on a non-stick baking sheet at 400F for 20 minutes, flipping halfway. This step is crucial to removing excess moisture.
2. In a shallow dish, mix together whole-wheat breadcrumbs and Italian seasoning. Dip each chicken cutlet into beaten eggs and then coat evenly with breadcrumb mixture, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium-high heat (use a thermometer to ensure it reaches 375F). Add the breaded chicken cutlets and cook for 5-6 minutes on each side or until golden brown and cooked through.
4. In a separate saucepan, combine marinara sauce and dried oregano. Bring to a simmer over low heat, whisking occasionally, and keep warm.
5. Assemble the parmesan by spreading a layer of marinara sauce on the bottom of a baking dish, followed by a layer of eggplant slices, then chicken cutlets, and finally a sprinkle of reduced-fat mozzarella cheese. Repeat this process for an additional layer.
6. Bake at 375F for 25-30 minutes or until the top is golden brown and the cheese is melted.

The finished dish boasts a crispy exterior, tender eggplant, and lean chicken, all wrapped in a rich marinara sauce. To elevate this meal further, serve with a side of steamed vegetables or a simple green salad.

Southwest Chicken and Avocado Casserole

Fall into the comfort of a flavorful casserole that’s perfect for any meal.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 ripe avocado, diced
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste
• 6-8 corn tortillas (preferably day-old or store-bought)

Instructions

1. Preheat oven to 375F (190C). Cook the chicken in a large skillet over medium-high heat until browned, about 5-6 minutes. Remove from heat and set aside.
2. In the same skillet, add olive oil and saut the diced onion and red bell pepper until tender, about 4-5 minutes. Add minced garlic and cook for an additional minute.
3. Add cumin, chili powder, paprika, and cayenne pepper (if using) to the skillet and stir for 1 minute. Then add cooked chicken back into the skillet and mix well.
4. In a separate bowl, combine black beans, diced tomatoes with green chilies, salt, and pepper. Stir until well combined.
5. Grease a 9×13-inch baking dish with cooking spray or oil. Begin building the casserole by spreading half of the chicken mixture at the bottom of the dish, followed by half of the black bean-tomato mixture, and then half of the shredded cheese.
6. Arrange 3-4 corn tortillas on top of the cheese layer, overlapping them slightly to cover the entire surface. Repeat the layers, starting with the remaining chicken mixture, black bean-tomato mixture, and finally the remaining cheese.
7. In a separate bowl, mix softened cream cheese with diced avocado until smooth. Spread this creamy mixture evenly over the top of the casserole.
8. Cover the baking dish with aluminum foil and bake for 25 minutes at 375F (190C). Remove the foil and continue baking for an additional 10-12 minutes, or until the cheese is melted and bubbly.

This Southwest Chicken and Avocado Casserole boasts a delightful balance of textures and flavors. The creamy avocado sauce adds a rich and velvety touch to each bite, while the crispy tortillas provide a satisfying crunch.

Balsamic Glazed Chicken and Brussels Sprouts Bake

Autumn is the perfect time to get cozy with hearty, comforting meals that warm the soul. Today’s dish, Balsamic Glazed Chicken and Brussels Sprouts Bake, is a symphony of flavors and textures that’s sure to become a new favorite.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (or thighs for more flavor)
• 2 tablespoons olive oil (or avocado oil for a lighter taste)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 pounds Brussels sprouts, trimmed and halved
• 2 cups mixed cherry tomatoes, halved
• 2 tablespoons balsamic vinegar (use high-quality for best flavor)
• 1 tablespoon honey (or adjust to taste)
• 1 teaspoon dried thyme (fresh is better if you have it)
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese (optional, but oh-so-good)

Instructions

1. Preheat your oven to 400F (200C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss chicken pieces with 1 tablespoon olive oil, salt, and pepper until evenly coated. Set aside.
3. In the same bowl, combine chopped onion, minced garlic, thyme, salt, and pepper. Mix well to combine.
4. On the prepared baking sheet, arrange a single layer of Brussels sprouts, cut side up. Drizzle with remaining olive oil (about 1 teaspoon) and sprinkle with some salt and pepper. Toss gently to coat.
5. Add the chicken pieces to the baking sheet, leaving about 1 inch of space between each piece. Spoon some of the onion-garlic mixture over the top of the chicken.
6. In a small bowl, whisk together balsamic vinegar and honey until smooth. Brush half of this glaze over the chicken and Brussels sprouts, reserving the remaining for later use.
7. Add cherry tomatoes to the baking sheet, spreading them out in an even layer. Drizzle with a bit more olive oil if needed.
8. Transfer the baking sheet to the preheated oven and bake for 25-30 minutes or until chicken is cooked through and Brussels sprouts are tender-crisp.
9. After 20 minutes, brush the reserved balsamic glaze over the top of the chicken and Brussels sprouts. Return to the oven for an additional 5-7 minutes, or until everything is nicely glazed.

The final result is a dish that’s both sweet and savory, with caramelized flavors from the balsamic glaze and crispy texture from the roasted Brussels sprouts. This recipe makes perfect leftovers for the next day simply reheat in the oven until warmed through and top with additional mozzarella cheese if desired.

Low-Glycemic Chicken and Lentil Casserole

Zealots of comfort food rejoice! A hearty, low-glycemic casserole that’s perfect for a weeknight dinner or a weekend gathering is finally here.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces (use fresh or frozen)
• 1 cup dried green or brown lentils, rinsed and drained (red or yellow work too)
• 2 medium-sized onions, diced (about 2 cups)
• 3 cloves garlic, minced
• 1 red bell pepper, diced (any color bell works)
• 1 can (14.5 oz) low-sodium diced tomatoes
• 2 tbsp olive oil (adjust to taste)
• 2 tsp ground cumin
• 1 tsp smoked paprika (optional, but nice for depth)
• Salt and pepper, to taste (consider using salt-free seasoning blends)
• 1 cup shredded reduced-fat cheddar cheese (or dairy-free alternative)
• 1/2 cup chopped fresh parsley

Instructions

1. Mix lentils and 4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes or until tender. Season with salt and pepper to taste.
2. Preheat oven to 375F (190C). In a large skillet, cook diced onions over medium heat for 5 minutes. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Add the chicken breast pieces to the skillet with the onion mixture. Cook until browned on all sides and cooked through, about 6-8 minutes. Remove from heat and set aside.
4. In a separate pan, heat olive oil over medium-high heat. Add diced red bell pepper and cook for 3-4 minutes or until tender. Stir in cumin and smoked paprika (if using). Season with salt and pepper to taste.
5. Combine cooked lentils, chicken mixture, and tomato mixture in a large mixing bowl. Mix well to combine.
6. In a greased 9×13-inch baking dish, create an even layer of the casserole mixture. Top with shredded cheese and chopped parsley.
7. Bake in preheated oven for 25-30 minutes or until the cheese is melted and bubbly.

This comforting casserole boasts a tender texture from the slow-cooked lentils, while the smoky paprika adds a depth of flavor. Serve hot with some crusty whole-grain bread for a satisfying meal that’s both nourishing and delicious!

Herbed Chicken and Artichoke Casserole

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces (adjust to your preference)
• 1 can (14.5 oz) artichoke hearts, drained and chopped (look for ones packed in water, not oil)
• 2 cloves garlic, minced
• 1/4 cup fresh rosemary leaves, chopped (or substitute with thyme or oregano)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 cup grated cheddar cheese (you can use a mix of cheddar and Parmesan for extra flavor)
• 1/2 cup all-purpose flour (use gluten-free if needed)
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Melt 1 tablespoon of olive oil in a large skillet over medium-high heat (around 375F). Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the chicken to the skillet and cook until browned on all sides and cooked through, around 6-8 minutes. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped rosemary; cook for 1 minute, stirring constantly to prevent burning.
4. Stir in the flour and cook for 1-2 minutes, until it forms a light brown paste (this will help thicken the sauce).
5. Gradually add 1 cup of chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Add the cooked artichoke hearts, paprika, salt, and pepper to the skillet; stir well to combine.
7. In a separate bowl, mix together the grated cheddar cheese and chopped chicken. Add this mixture to the skillet and stir until everything is well coated with the sauce.
8. Transfer the mixture to a 9×13-inch baking dish and top with additional grated cheese if desired.
9. Bake in a preheated oven at 375F for 25-30 minutes or until the casserole is golden brown and the cheese is melted and bubbly.

The resulting casserole has a nice balance of creamy sauce, tender chicken, and crunchy artichoke hearts. To make it more exciting, try adding some chopped bacon or diced bell peppers to the skillet with the onion. You can also serve this dish as a main course or as a side for your next family gathering.

Pesto Chicken and Tomato Bake

Actually, there’s nothing more comforting than a warm, cheesy casserole on a lazy summer evening. This Pesto Chicken and Tomato Bake is a perfect solution for a quick, satisfying meal.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces (or your preferred protein)
• 2 tbsp olive oil (adjust to taste)
• 1 medium onion, thinly sliced (about 2 cups)
• 3 cloves garlic, minced (about 1 tsp)
• 1 cup fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese (or any other hard cheese)
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz cream cheese, softened (optional)
• 1 cup shredded mozzarella cheese

Instructions

1. Mix chicken with 1 tbsp olive oil, salt, and pepper in a bowl; set aside.
2. In a separate pan, heat the remaining 1 tbsp olive oil over medium-high (400F). Add sliced onion and cook for 5-7 minutes or until translucent.
3. Reduce heat to medium (350F), add minced garlic, and cook for another minute. Be cautious not to burn the garlic.
4. Add the chicken to the pan and cook until browned on all sides, about 5-6 minutes; remove from heat and set aside.
5. In a large bowl, combine fresh basil leaves, grated Parmesan cheese, crushed tomatoes, dried oregano, salt, and pepper. Mix well to combine.
6. Preheat oven to 375F (190C). Grease a 9×13-inch baking dish with non-stick spray or oil.
7. Add the cooked chicken mixture to the prepared baking dish; spread the tomato-basil sauce evenly on top.
8. If using cream cheese, dollop it on top of the chicken. Then sprinkle shredded mozzarella cheese over the cream cheese (if using).
9. Bake for 25-30 minutes or until the cheese is melted and bubbly, with a slightly golden-brown crust.

This Pesto Chicken and Tomato Bake has a vibrant balance of flavors, with tender chicken and a rich, creamy sauce. The best part? It’s perfect for a weeknight dinner when you need something comforting and quick.

Summary

Browsing through our collection of 20 Delicious Diabetic Chicken Casserole Recipes will provide you with a wealth of inspiration for healthy eating. Try one (or two, or three…) today and discover the perfect balance of flavor and nutrition for your family’s meals! Leave us a comment with your favorite recipe and share on Pinterest to help spread the word.