13 Heart-Smart Casserole Recipes to Fight Inflammation

These heart-healthy casseroles make weeknight dinners both delicious and nutritious. Each recipe features anti-inflammatory ingredients that support your cardiovascular health.

From creamy chicken bakes to veggie-packed dishes, these comforting casseroles prove that eating well doesn’t mean sacrificing flavor or satisfaction.

01. Cashew Garlic Chicken Rice Bake

Tender chicken combines with crunchy cashews and crispy noodles in this Asian-inspired casserole. Brown rice adds fiber while vegetables provide essential nutrients for heart health.

Ingredients: 2 pounds boneless skinless chicken thighs (cubed), 2 cups cooked brown rice, 1 cup raw cashews, 1 cup chow mein noodles, 2 cups mixed frozen vegetables, 4 cloves garlic (minced), 1 onion (diced), 2 tablespoons olive oil, 1 cup low-sodium chicken broth, 2 tablespoons soy sauce, 1 teaspoon ground ginger.

How To Make Cashew Garlic Chicken Rice Bake

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Heat olive oil in a large skillet over medium-high heat, then cook cubed chicken until golden brown on all sides, about 6-8 minutes total.

2. Add minced garlic and diced onion to the skillet with chicken, cooking until fragrant and onion becomes translucent, about 3 minutes. Stir in frozen vegetables and cook for another 2 minutes until just heated through.

3. Combine cooked brown rice, chicken broth, soy sauce, and ground ginger in your prepared baking dish. Add the chicken and vegetable mixture, stirring everything together until well combined.

4. Top evenly with cashews and chow mein noodles, then cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until noodles are golden and casserole is bubbling around the edges.

02. Lightened Chicken Broccoli Bake

This healthier version of the classic comfort food uses Greek yogurt and fat-free milk for creaminess. Packed with broccoli and lean protein, it’s perfect for family dinners.

Ingredients: 3 cups cooked chicken breast (shredded), 4 cups fresh broccoli florets, 2 cups cooked brown rice, 1 cup fat-free Greek yogurt, ½ cup fat-free milk, 2 tablespoons light mayonnaise, 1 cup reduced-fat cheddar cheese (shredded), ½ cup whole wheat breadcrumbs, 2 tablespoons olive oil, 1 onion (diced), 2 cloves garlic (minced), salt and pepper to taste.

How To Make Lightened Chicken Broccoli Bake

1. Preheat oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Steam broccoli florets until bright green and tender-crisp, about 4 minutes, then drain thoroughly to prevent a watery casserole.

2. Heat olive oil in a large skillet and sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant throughout.

3. In a large bowl, whisk together Greek yogurt, fat-free milk, and light mayonnaise until smooth and creamy. Stir in cooked chicken, steamed broccoli, brown rice, sautéed onion mixture, and half the cheese.

4. Transfer mixture to prepared baking dish and top with remaining cheese and breadcrumbs. Bake for 30-35 minutes until heated through and golden brown on top, with edges bubbling nicely.

03. One-Skillet Spinach Mushroom Chicken Bake

This stovetop-to-oven casserole minimizes cleanup while maximizing flavor. Fresh spinach and mushrooms create a nutrient-dense base for tender chicken and pasta.

Ingredients: 1 pound boneless skinless chicken breasts (cubed), 12 ounces whole wheat penne pasta, 8 ounces cremini mushrooms (sliced), 5 ounces fresh baby spinach, 1 cup low-fat cream cheese, ½ cup low-sodium chicken broth, ½ cup part-skim mozzarella cheese (shredded), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make One-Skillet Spinach Mushroom Chicken Bake

1. Cook pasta according to package directions until al dente, then drain and set aside. Meanwhile, heat olive oil in a large oven-safe skillet over medium-high heat and cook cubed chicken until golden brown and cooked through, about 8 minutes.

2. Add sliced mushrooms to the skillet with chicken and cook until they release their moisture and become golden brown, about 5-6 minutes. Stir in minced garlic and Italian seasoning, cooking until fragrant.

3. Reduce heat to medium-low and add cream cheese and chicken broth to the skillet, stirring constantly until cream cheese melts and creates a smooth sauce. Add fresh spinach in batches, stirring until wilted.

4. Fold in cooked pasta until well coated with the creamy sauce, then top with mozzarella cheese. Transfer skillet to a 375°F oven and bake for 15-20 minutes until cheese is melted and casserole is bubbling.

04. Classic Chicken Tetrazzini

This beloved retro casserole features tender chicken and pasta in a rich, creamy sauce. Using whole wheat pasta and adding vegetables makes this version more nutritious than the original.

Ingredients: 3 cups cooked chicken (shredded), 12 ounces whole wheat spaghetti, 8 ounces mushrooms (sliced), 1 cup frozen peas, 3 tablespoons olive oil, 3 tablespoons all-purpose flour, 2 cups low-sodium chicken broth, 1 cup low-fat milk, ½ cup grated Parmesan cheese, ½ cup panko breadcrumbs, 2 tablespoons fresh parsley (chopped), salt and pepper to taste.

How To Make Classic Chicken Tetrazzini

1. Preheat oven to 375°F and grease a 9×13-inch baking dish. Cook spaghetti according to package directions until al dente, drain well, and set aside to prevent the casserole from becoming mushy.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat and sauté mushrooms until golden brown and their liquid has evaporated, about 6-8 minutes. Season with salt and pepper, then remove from heat.

3. In the same skillet, heat remaining olive oil and whisk in flour, cooking for 1 minute to create a roux. Gradually whisk in chicken broth and milk, cooking until sauce thickens and coats the back of a spoon, about 5 minutes.

4. Stir in cooked chicken, sautéed mushrooms, frozen peas, and half the Parmesan cheese. Add cooked spaghetti and toss until well coated with the creamy sauce.

5. Transfer to prepared baking dish and top with remaining Parmesan and panko breadcrumbs. Bake for 25-30 minutes until golden brown and bubbling, then sprinkle with fresh parsley before serving.

05. Turkey Leek Shepherd’s Casserole

This hearty shepherd’s pie variation uses lean turkey and nutrient-rich leeks. Creamy mashed potatoes crown a savory mixture of turkey, peas, and carrots in herb-infused gravy.

Ingredients: 2 pounds lean ground turkey, 3 large leeks (white and light green parts sliced), 2 cups frozen peas and carrots, 3 pounds Yukon Gold potatoes, ½ cup low-fat milk, 2 tablespoons olive oil, 2 tablespoons all-purpose flour, 1½ cups low-sodium chicken broth, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, salt and pepper to taste.

How To Make Turkey Leek Shepherd’s Casserole

1. Peel and cube potatoes, then boil in salted water until fork-tender, about 15-20 minutes. Drain well and mash with low-fat milk until smooth and creamy, seasoning with salt and pepper to taste.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat and cook ground turkey, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.

3. Add sliced leeks to the turkey and cook until softened and fragrant, about 5 minutes. Sprinkle flour over the mixture and cook for 1 minute, then gradually stir in chicken broth until thickened.

4. Stir in frozen peas and carrots, fresh thyme, and rosemary, cooking until vegetables are heated through. Transfer to a greased 9×13-inch baking dish and spread mashed potatoes evenly over top.

5. Use a fork to create decorative ridges in the potato topping, then bake at 400°F for 25-30 minutes until potatoes are golden brown and filling is bubbling around the edges.

06. Southwestern Green Chile Chicken Casserole

Rotisserie chicken makes this Southwestern-inspired casserole quick and easy to prepare. Green chiles and corn add authentic flavors while crushed tortilla chips provide satisfying crunch.

Ingredients: 3 cups rotisserie chicken (shredded), 2 cups cooked brown rice, 1 can diced green chiles, 1 cup frozen corn kernels, 1 red bell pepper (diced), 1 cup reduced-fat Mexican cheese blend (shredded), 1 cup low-sodium chicken broth, ½ cup light sour cream, 1 cup crushed baked tortilla chips, 2 tablespoons olive oil, 1 onion (diced), 2 cloves garlic (minced), 1 teaspoon cumin, salt and pepper to taste.

How To Make Southwestern Green Chile Chicken Casserole

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Heat olive oil in a large skillet over medium heat and sauté diced onion until translucent, about 5 minutes.

2. Add diced red bell pepper and minced garlic to the skillet, cooking until pepper is tender and garlic is fragrant, about 3-4 minutes more. Stir in cumin and cook for another 30 seconds.

3. In a large bowl, combine shredded chicken, cooked brown rice, green chiles, frozen corn, sautéed vegetables, and half the cheese. Stir in chicken broth and sour cream until well mixed.

4. Transfer mixture to prepared baking dish and top with remaining cheese and crushed tortilla chips. Bake for 25-30 minutes until heated through, cheese is melted, and chips are golden brown and crispy.

07. Teriyaki Chicken Broccoli Skillet Bake

This one-skillet wonder combines sweet teriyaki flavors with nutritious broccoli and brown rice. Perfect for busy weeknights when you need a satisfying meal with minimal cleanup required.

Ingredients: 2 pounds boneless skinless chicken thighs (cubed), 3 cups cooked brown rice, 4 cups fresh broccoli florets, ½ cup low-sodium teriyaki sauce, ¼ cup low-sodium soy sauce, 2 tablespoons honey, 2 tablespoons olive oil, 1 red bell pepper (sliced), 3 green onions (chopped), 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons sesame seeds.

How To Make Teriyaki Chicken Broccoli Skillet Bake

1. Heat olive oil in a large oven-safe skillet over medium-high heat and cook cubed chicken thighs until golden brown and cooked through, about 8-10 minutes. Remove chicken and set aside.

2. In the same skillet, add broccoli florets and sliced red bell pepper, cooking until broccoli is bright green and tender-crisp, about 4-5 minutes. Add minced garlic and grated ginger, cooking until fragrant.

3. Whisk together teriyaki sauce, soy sauce, and honey in a small bowl. Return chicken to the skillet along with cooked brown rice and the sauce mixture, stirring until everything is well coated.

4. Transfer skillet to a 375°F oven and bake for 15 minutes until heated through and flavors are well combined. Sprinkle with chopped green onions and sesame seeds before serving hot.

08. Individual Spinach Lasagna Roll-Ups

These portion-controlled lasagna rolls feature creamy ricotta and spinach filling wrapped in tender pasta. Each roll-up provides the perfect serving size while maintaining all the classic lasagna flavors.

Ingredients: 12 whole wheat lasagna noodles, 15 ounces part-skim ricotta cheese, 10 ounces frozen chopped spinach (thawed and drained), 1 cup part-skim mozzarella cheese (shredded), ½ cup grated Parmesan cheese, 2 cups marinara sauce, 1 large egg, 2 cloves garlic (minced), 1 teaspoon Italian seasoning, ¼ teaspoon nutmeg, salt and pepper to taste.

How To Make Individual Spinach Lasagna Roll-Ups

1. Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a clean kitchen towel to prevent sticking. Preheat oven to 375°F and spread 1 cup marinara sauce in a 9×13-inch baking dish.

2. Squeeze thawed spinach thoroughly in a clean kitchen towel to remove as much moisture as possible, preventing watery roll-ups. This step is crucial for the best texture and flavor.

3. In a large bowl, combine ricotta cheese, drained spinach, half the mozzarella, half the Parmesan, egg, minced garlic, Italian seasoning, and nutmeg. Mix until well combined and season with salt and pepper.

4. Spread about ¼ cup filling evenly over each lasagna noodle, leaving a small border at one end. Roll up each noodle tightly and place seam-side down in the prepared baking dish.

5. Top roll-ups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan cheeses. Cover with foil and bake for 35 minutes, then uncover and bake 10 minutes more until cheese is golden and bubbly.

09. Creamy Penne Vodka Chicken Casserole

This cheesy pasta bake combines tender chicken with creamy vodka sauce and bright green peas. It’s the perfect comfort food for busy weeknights when you crave restaurant-quality flavors at home.

Ingredients: 1 pound whole wheat penne pasta, 3 cups cooked chicken breast (cubed), 1 cup frozen peas, 2 cups vodka sauce, ½ cup heavy cream, 1 cup part-skim mozzarella cheese (shredded), ½ cup grated Parmesan cheese, ¼ cup fresh basil (chopped), 2 tablespoons olive oil, 1 onion (diced), 3 cloves garlic (minced), red pepper flakes to taste.

How To Make Creamy Penne Vodka Chicken Casserole

1. Preheat oven to 375°F and grease a 9×13-inch baking dish. Cook penne pasta according to package directions until just shy of al dente, as it will continue cooking in the oven.

2. Heat olive oil in a large skillet over medium heat and sauté diced onion until softened and translucent, about 5 minutes. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute more.

3. Stir vodka sauce and heavy cream into the skillet, bringing the mixture to a gentle simmer. Add cooked chicken, frozen peas, and cooked pasta, tossing until everything is well coated with the creamy sauce.

4. Transfer to prepared baking dish and top with mozzarella and Parmesan cheeses. Bake for 20-25 minutes until cheese is melted and golden, and casserole is bubbling around the edges. Garnish with fresh basil before serving.

10. Layered Eggplant Enchilada Casserole

This creative casserole layers tender roasted eggplant with corn tortillas and cheese, inspired by classic enchiladas. The eggplant becomes silky and absorbs all the delicious Mexican flavors beautifully.

Ingredients: 2 large eggplants (sliced into ¼-inch rounds), 12 corn tortillas, 2 cups enchilada sauce, 2 cups reduced-fat Mexican cheese blend (shredded), 1 can black beans (drained and rinsed), 1 cup frozen corn kernels, ½ cup light sour cream, ¼ cup fresh cilantro (chopped), 3 tablespoons olive oil, 1 onion (diced), 2 cloves garlic (minced), 1 teaspoon cumin, salt and pepper to taste.

How To Make Layered Eggplant Enchilada Casserole

1. Preheat oven to 400°F and line two baking sheets with parchment paper. Brush eggplant slices with olive oil and season with salt and pepper, then roast for 20-25 minutes until tender and lightly golden.

2. Meanwhile, heat remaining olive oil in a skillet over medium heat and sauté diced onion until softened, about 5 minutes. Add minced garlic and cumin, cooking until fragrant, about 1 minute more.

3. Stir in black beans, corn kernels, and ½ cup enchilada sauce, cooking until heated through. Remove from heat and let cool slightly, then stir in sour cream until well combined.

4. Reduce oven temperature to 375°F and grease a 9×13-inch baking dish. Layer half the tortillas, all the roasted eggplant, the bean mixture, and half the cheese in the prepared dish.

5. Top with remaining tortillas, enchilada sauce, and cheese. Cover with foil and bake for 30 minutes, then uncover and bake 10 minutes more until cheese is melted and bubbling. Sprinkle with cilantro before serving.

11. Smoky Turkey Kale Rice Bake

This nutrient-packed one-dish meal features smoky turkey, hearty kale, and quick-cooking brown rice. The combination creates a satisfying dinner that’s both healthy and deeply flavorful throughout.

Ingredients: 1 pound smoked turkey (diced), 2 cups quick-cooking brown rice, 4 cups fresh kale (chopped), 2 stalks celery (diced), 1 can diced tomatoes, 2½ cups low-sodium chicken broth, 1 cup reduced-fat cheddar cheese (shredded), 2 tablespoons olive oil, 1 large onion (diced), 3 cloves garlic (minced), 1 teaspoon smoked paprika, ½ teaspoon dried thyme, salt and pepper to taste.

How To Make Smoky Turkey Kale Rice Bake

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Heat olive oil in a large skillet over medium heat and sauté diced onion and celery until softened, about 6-8 minutes.

2. Add minced garlic, smoked paprika, and dried thyme to the skillet, cooking until fragrant, about 1 minute. Stir in chopped kale and cook until wilted and bright green, about 3-4 minutes.

3. Add diced smoked turkey, quick-cooking brown rice, diced tomatoes with their juice, and chicken broth to the skillet. Bring mixture to a simmer and cook for 2-3 minutes, stirring occasionally.

4. Transfer mixture to prepared baking dish and top with shredded cheddar cheese. Cover tightly with foil and bake for 25-30 minutes until rice is tender and liquid is absorbed. Let stand 5 minutes before serving to allow flavors to meld.

12. Holiday Turkey Vegetable Casserole

Transform leftover holiday turkey into this colorful, nutritious casserole packed with vegetables and brown rice. It’s the perfect way to create an entirely new meal from festive leftovers.

Ingredients: 3 cups cooked turkey (shredded), 2 cups cooked brown rice, 2 cups mixed frozen vegetables, 1 cup low-sodium turkey or chicken broth, ½ cup low-fat cream cheese, 1 cup reduced-fat Swiss cheese (shredded), 2 tablespoons olive oil, 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 2 cloves garlic (minced), 1 teaspoon dried sage, ½ teaspoon dried rosemary, salt and pepper to taste.

How To Make Holiday Turkey Vegetable Casserole

1. Preheat oven to 350°F and grease a 9×13-inch baking dish. Heat olive oil in a large skillet over medium heat and sauté diced onion, carrots, and celery until vegetables are tender, about 8-10 minutes.

2. Add minced garlic, dried sage, and rosemary to the skillet, cooking until fragrant, about 1 minute. Stir in frozen mixed vegetables and cook until heated through, about 3-4 minutes more.

3. In a small saucepan, warm the turkey broth and whisk in cream cheese until smooth and melted, creating a creamy sauce base for the casserole.

4. In a large bowl, combine shredded turkey, cooked brown rice, sautéed vegetables, and the creamy broth mixture. Season with salt and pepper, then transfer to prepared baking dish.

5. Top with shredded Swiss cheese and bake for 25-30 minutes until heated through, cheese is melted, and casserole is bubbling around the edges. Let cool for 5 minutes before serving.

13. Creamy Chicken Spaghetti Squash Bake

Spaghetti squash replaces traditional pasta in this lighter version of chicken and broccoli casserole. The squash becomes wonderfully creamy when baked with mushroom soup and tender vegetables.

Ingredients: 1 large spaghetti squash (about 3 pounds), 2 cups cooked chicken breast (shredded), 3 cups fresh broccoli florets, 1 can low-fat cream of mushroom soup, ½ cup low-fat milk, 1 cup reduced-fat cheddar cheese (shredded), ¼ cup grated Parmesan cheese, 2 tablespoons olive oil, 1 onion (diced), 2 cloves garlic (minced), ½ teaspoon dried thyme, salt and pepper to taste.

How To Make Creamy Chicken Spaghetti Squash Bake

1. Preheat oven to 400°F and cut spaghetti squash in half lengthwise, scooping out seeds. Brush cut sides with 1 tablespoon olive oil and season with salt and pepper, then roast cut-side down for 35-40 minutes until tender.

2. Once cool enough to handle, use a fork to scrape out spaghetti-like strands from the squash, creating about 4 cups of “noodles.” Reduce oven temperature to 375°F.

3. Heat remaining olive oil in a large skillet over medium heat and sauté diced onion until softened, about 5 minutes. Add minced garlic and dried thyme, cooking until fragrant, about 1 minute more.

4. Steam broccoli florets until bright green and tender-crisp, about 4 minutes, then drain well. In a large bowl, combine spaghetti squash strands, shredded chicken, steamed broccoli, and sautéed onion mixture.

5. Whisk together cream of mushroom soup and low-fat milk until smooth, then fold into the squash mixture along with half the cheddar cheese. Transfer to a greased 9×13-inch baking dish and top with remaining cheddar and Parmesan.

6. Bake for 25-30 minutes until heated through, cheese is melted and golden, and casserole is bubbling nicely around the edges. Let stand 5 minutes before serving to allow it to set properly.

Final Thoughts

These heart-healthy casseroles prove that nutritious meals can be both satisfying and delicious. Each recipe combines anti-inflammatory ingredients with comforting flavors your whole family will love.

Whether you’re meal prepping for the week or feeding a crowd, these casseroles make eating well simple and enjoyable every single time.