14 Wholesome Heart-Smart Casseroles for Easy Dinners

Nothing beats a warm, comforting casserole after a long day. These heart-healthy dishes bring families together around the dinner table with nutritious ingredients.

Each recipe combines wholesome proteins, vegetables, and whole grains to create satisfying meals that support your wellness goals.

01. One-Pan Teriyaki Chicken and Broccoli Bake

Sweet and savory teriyaki flavors coat tender chicken and crisp broccoli. This simple one-skillet wonder makes weeknight cooking effortless and delicious.

Ingredients: 2 pounds boneless skinless chicken thighs, 4 cups fresh broccoli florets, 2 cups cooked brown rice, ½ cup low-sodium teriyaki sauce, 2 tablespoons olive oil, 1 red bell pepper diced, 3 green onions sliced, 2 cloves garlic minced, 1 tablespoon sesame seeds, salt and pepper to taste.

How To Make One-Pan Teriyaki Chicken and Broccoli Bake

1. Preheat your oven to 425°F and lightly grease a large oven-safe skillet or 9×13 baking dish. Cut chicken thighs into bite-sized pieces and season with salt and pepper for the best flavor throughout.

2. Heat olive oil in your skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown on all sides. The chicken doesn’t need to be fully cooked since it’ll finish in the oven.

3. Add minced garlic and diced bell pepper to the skillet, stirring for 1 minute until fragrant. Mix in cooked brown rice, broccoli florets, and teriyaki sauce, tossing everything together until well combined.

4. Transfer to oven and bake for 15-18 minutes until chicken reaches 165°F and broccoli is tender-crisp. Sprinkle with sliced green onions and sesame seeds before serving hot.

02. Creamy Chicken Noodle Comfort Bake

Classic chicken noodle soup transforms into a hearty casserole. Light ingredients keep this comfort food favorite healthy without sacrificing any flavor.

Ingredients: 3 cups cooked egg noodles, 2 cups cooked chicken breast shredded, 1 can low-fat cream of mushroom soup, ½ cup light sour cream, 1 cup frozen mixed vegetables, 1 cup low-sodium chicken broth, ½ cup whole wheat breadcrumbs, 2 tablespoons butter melted, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Creamy Chicken Noodle Comfort Bake

1. Preheat oven to 350°F and spray a 2-quart baking dish with cooking spray. Cook egg noodles according to package directions until just tender, then drain well to prevent a watery casserole.

2. In a large bowl, combine shredded chicken, cream of mushroom soup, light sour cream, and chicken broth. Whisk until smooth and creamy, creating the perfect sauce base for your casserole.

3. Fold in cooked noodles, frozen vegetables, and thyme until everything is evenly coated. The vegetables will cook perfectly during baking, so no need to thaw them first.

4. Transfer mixture to prepared baking dish and level the top. Mix breadcrumbs with melted butter and sprinkle over casserole for a golden, crunchy topping.

5. Bake for 25-30 minutes until bubbly around edges and heated through. Let stand 5 minutes before serving to allow the flavors to settle together beautifully.

03. Asian-Style Cashew Chicken Rice Bake

Crunchy cashews and crispy chow mein noodles top this protein-packed casserole. Brown rice adds fiber while colorful vegetables provide essential nutrients.

Ingredients: 2 cups cooked brown rice, 2 pounds chicken breast cubed, 1 cup raw cashews, 1 cup chow mein noodles, 2 cups broccoli florets, 1 red bell pepper sliced, 1 cup snap peas, 3 tablespoons low-sodium soy sauce, 2 tablespoons sesame oil, 2 cloves garlic minced, 1 tablespoon fresh ginger grated.

How To Make Asian-Style Cashew Chicken Rice Bake

1. Preheat oven to 375°F and grease a large baking dish. Season cubed chicken with salt and pepper, then toss with soy sauce, sesame oil, minced garlic, and grated ginger for maximum flavor penetration.

2. Heat a large skillet over medium-high heat and cook seasoned chicken for 6-8 minutes until golden brown and cooked through. The chicken should reach an internal temperature of 165°F for safety.

3. In your prepared baking dish, layer cooked brown rice as the base. Top with cooked chicken, broccoli florets, bell pepper slices, and snap peas, distributing everything evenly for consistent bites.

4. Sprinkle cashews and chow mein noodles over the top, creating a delicious crunchy layer. Bake for 20-25 minutes until vegetables are tender and topping is golden brown.

5. Let cool for 5 minutes before serving. I like to garnish with additional green onions or sesame seeds for extra flavor and visual appeal.

04. Smoky Turkey and Kale Rice Skillet

Nutrient-dense kale pairs beautifully with smoky turkey in this one-dish meal. Quick-cooking brown rice makes this hearty dinner ready in no time.

Ingredients: 1 pound smoked turkey diced, 4 cups fresh kale chopped, 1½ cups quick-cooking brown rice, 3 cups low-sodium chicken broth, 2 celery stalks diced, 1 can diced tomatoes drained, 2 tablespoons olive oil, 1 medium onion diced, 2 cloves garlic minced, 1 teaspoon smoked paprika.

How To Make Smoky Turkey and Kale Rice Skillet

1. Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and celery, cooking for 4-5 minutes until softened and fragrant. The vegetables should be tender but still have a slight bite.

2. Stir in minced garlic and smoked paprika, cooking for another minute until aromatic. Add quick-cooking brown rice and chicken broth, bringing the mixture to a rolling boil.

3. Reduce heat to low and add diced smoked turkey and drained tomatoes. Cover and simmer for 18-20 minutes until rice is tender and has absorbed most of the liquid.

4. Remove from heat and fold in chopped kale, allowing the residual heat to wilt the greens perfectly. The kale will turn bright green and become tender in just 2-3 minutes.

5. Let stand covered for 5 minutes before serving. This allows the flavors to meld together and the rice to finish absorbing any remaining liquid for perfect texture.

05. Chicken Mushroom Shepherd’s Style Bake

Creamy chicken and mushroom filling topped with fluffy olive oil mashed potatoes. A splash of sherry adds sophisticated flavor to this healthy comfort classic.

Ingredients: 2 pounds chicken thighs boneless skinless, 8 ounces mushrooms sliced, 2 pounds Yukon potatoes, ¼ cup olive oil, ½ cup low-sodium chicken broth, 2 tablespoons dry sherry, 2 tablespoons flour, 1 large onion diced, 2 carrots diced, 1 cup frozen peas, 2 cloves garlic minced.

How To Make Chicken Mushroom Shepherd’s Style Bake

1. Boil peeled and cubed potatoes in salted water for 15-18 minutes until fork-tender. Drain well and mash with 2 tablespoons olive oil until smooth and creamy. Season with salt and pepper to taste.

2. Meanwhile, cut chicken thighs into bite-sized pieces and season well. Heat remaining olive oil in a large oven-safe skillet over medium-high heat and brown chicken pieces for 6-7 minutes until golden.

3. Add diced onion, carrots, and sliced mushrooms to the skillet. Cook for 5-6 minutes until vegetables soften and mushrooms release their moisture, creating a flavorful base for your filling.

4. Sprinkle flour over the mixture and stir for 1 minute. Gradually add chicken broth and sherry, stirring constantly until thickened. Add frozen peas and cook 2 minutes more.

5. Remove from heat and spread mashed potatoes evenly over the chicken mixture. Use a fork to create ridges on top for extra browning. Bake at 400°F for 20-25 minutes until golden.

06. Creamy Chicken Spaghetti Squash Casserole

Tender spaghetti squash replaces pasta in this lighter casserole version. Cream of mushroom soup creates a rich, satisfying sauce everyone will love.

Ingredients: 1 large spaghetti squash, 2 cups cooked chicken breast diced, 1 can low-fat cream of mushroom soup, 2 cups broccoli florets, ½ cup low-fat milk, ¾ cup reduced-fat cheddar cheese shredded, ¼ cup Parmesan cheese grated, 2 tablespoons olive oil, 1 medium onion diced, 2 cloves garlic minced.

How To Make Creamy Chicken Spaghetti Squash Casserole

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

2. Once cool enough to handle, use a fork to scrape out spaghetti-like strands from the squash shells. You should have about 4 cups of squash strands for the perfect casserole texture.

3. Heat remaining olive oil in a large skillet over medium heat. Sauté diced onion for 4-5 minutes until softened, then add garlic and cook 1 minute more until fragrant throughout.

4. Stir in cream of mushroom soup, milk, diced chicken, and broccoli florets. Cook for 3-4 minutes until heated through and broccoli turns bright green and tender-crisp.

5. Add spaghetti squash strands and half the cheddar cheese, mixing gently. Transfer to a greased 9×13 baking dish and top with remaining cheeses. Bake 15-18 minutes until bubbly and golden.

07. Leftover Turkey Vegetable Rice Bake

Transform holiday turkey leftovers into a nutritious family meal. Brown rice and colorful vegetables make this low-fat casserole both filling and healthy.

Ingredients: 3 cups cooked turkey diced, 1½ cups brown rice uncooked, 3 cups low-sodium chicken broth, 1 cup frozen mixed vegetables, 1 zucchini diced, 1 yellow bell pepper diced, 1 medium onion diced, 2 tablespoons olive oil, 1 teaspoon dried herbs, ½ cup reduced-fat cheese shredded.

How To Make Leftover Turkey Vegetable Rice Bake

1. Preheat oven to 350°F and grease a 9×13 baking dish. Heat olive oil in a large skillet over medium heat and sauté diced onion for 4-5 minutes until translucent and softened.

2. Add diced zucchini and bell pepper to the skillet, cooking for 3-4 minutes until just tender. The vegetables should retain some texture since they’ll continue cooking in the oven.

3. In your prepared baking dish, combine uncooked brown rice, sautéed vegetables, diced turkey, frozen mixed vegetables, and dried herbs. Pour chicken broth evenly over the mixture, ensuring rice is completely covered.

4. Cover tightly with foil and bake for 55-60 minutes until rice is tender and has absorbed most of the liquid. Remove foil and sprinkle with shredded cheese.

5. Return to oven uncovered for 8-10 minutes until cheese melts and top is lightly golden. Let stand 10 minutes before serving to allow rice to finish absorbing liquid.

08. Mediterranean Eggplant and White Bean Skillet

Layers of roasted eggplant, creamy white beans, and ricotta create Mediterranean magic. This vegetarian skillet casserole delivers incredible flavor and satisfying protein.

Ingredients: 2 large eggplants sliced, 2 cans white beans drained, 1 cup part-skim ricotta cheese, 2 cups marinara sauce, ½ cup mozzarella cheese shredded, ¼ cup fresh basil chopped, 3 tablespoons olive oil, 2 cloves garlic minced, 1 medium onion diced, salt and pepper to taste.

How To Make Mediterranean Eggplant and White Bean Skillet

1. Preheat oven to 425°F. Slice eggplants into ½-inch rounds and brush both sides with olive oil. Season with salt and pepper, then arrange on baking sheets in single layers.

2. Roast eggplant slices for 20-25 minutes, flipping once halfway through, until golden brown and tender. The edges should be caramelized and the centers completely soft.

3. Meanwhile, heat remaining olive oil in a large oven-safe skillet over medium heat. Sauté diced onion for 5 minutes until softened, then add minced garlic and cook 1 minute more.

4. Add white beans and 1 cup marinara sauce to the skillet, simmering for 3-4 minutes until heated through. Layer half the roasted eggplant over beans, then dollop with ricotta cheese.

5. Top with remaining eggplant and marinara sauce, then sprinkle with mozzarella cheese. Bake for 15-18 minutes until cheese melts and sauce bubbles. Garnish with fresh basil before serving.

09. Southwest Green Chile Chicken Bake

Rotisserie chicken meets vibrant southwestern flavors in this easy weeknight casserole. Crushed tortilla chips add the perfect crunchy finishing touch.

Ingredients: 1 rotisserie chicken shredded, 1 can diced green chiles, 1½ cups cooked brown rice, 1 cup corn kernels, 1 red bell pepper diced, 1 cup reduced-fat Mexican cheese blend, ½ cup low-fat sour cream, 1 cup tortilla chips crushed, 2 tablespoons olive oil, 1 medium onion diced.

How To Make Southwest Green Chile Chicken Bake

1. Preheat oven to 375°F and grease a 9×13 baking dish. Heat olive oil in a large skillet over medium heat and sauté diced onion for 4-5 minutes until softened and lightly golden.

2. Add diced bell pepper to the skillet and cook 3-4 minutes more until tender-crisp. The pepper should retain some texture for the best final result in your casserole.

3. In a large bowl, combine shredded rotisserie chicken, cooked brown rice, sautéed vegetables, green chiles, corn kernels, and sour cream. Mix thoroughly until everything is well coated and evenly distributed.

4. Transfer mixture to prepared baking dish and spread evenly. Top with Mexican cheese blend and crushed tortilla chips, creating an even layer for consistent browning and crunch.

5. Bake for 20-25 minutes until heated through and cheese is melted and bubbly. The tortilla chips should be golden brown and crispy on top. Let cool 5 minutes before serving.

10. Chicken Florentine Cream Casserole

Tender chicken and fresh spinach swim in a rich, creamy sauce. This golden-topped casserole feels like a warm hug on every cold evening.

Ingredients: 2 pounds chicken breast cubed, 6 cups fresh spinach, 1 can low-fat cream of chicken soup, ½ cup light cream cheese, ½ cup low-fat milk, 1 cup mozzarella cheese shredded, ¼ cup Parmesan cheese grated, 2 tablespoons olive oil, 1 medium onion diced, 3 cloves garlic minced.

How To Make Chicken Florentine Cream Casserole

1. Preheat oven to 375°F and grease a 9×13 baking dish. Heat olive oil in a large skillet over medium-high heat and season cubed chicken with salt and pepper for the best flavor.

2. Cook chicken pieces for 6-8 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer chicken to prepared baking dish and set aside.

3. In the same skillet, sauté diced onion for 4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant, then add fresh spinach and cook until wilted.

4. Reduce heat to low and stir in cream of chicken soup, cream cheese, and milk. Whisk until smooth and creamy, creating a rich sauce that coats the back of a spoon.

5. Pour spinach mixture over chicken in baking dish and top with mozzarella and Parmesan cheeses. Bake for 25-30 minutes until golden brown and bubbly around the edges.

11. Vodka Sauce Chicken Penne Bake with Peas

Creamy vodka sauce elevates this cheesy chicken pasta casserole. Green peas add color and nutrition to this family-friendly weeknight dinner.

Ingredients: 3 cups penne pasta cooked, 2 cups cooked chicken diced, 2 cups vodka sauce, 1 cup frozen peas, 1 cup mozzarella cheese shredded, ½ cup Parmesan cheese grated, ¼ cup heavy cream, 2 tablespoons olive oil, 1 medium onion diced, 2 cloves garlic minced.

How To Make Vodka Sauce Chicken Penne Bake with Peas

1. Preheat oven to 375°F and grease a 9×13 baking dish. Cook penne pasta according to package directions until just al dente, then drain well to prevent a watery casserole.

2. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 4-5 minutes until softened and translucent, then add minced garlic and cook 1 minute more.

3. Add vodka sauce and heavy cream to the skillet, stirring to combine. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened and heated through completely.

4. In your prepared baking dish, combine cooked penne, diced chicken, frozen peas, and the creamy vodka sauce mixture. Toss everything together until pasta is well coated with sauce.

5. Top with mozzarella and Parmesan cheeses, then bake for 20-25 minutes until cheese is melted and golden brown. Let stand 5 minutes before serving for easier portioning.

12. Make-Ahead Green Chile Chicken Tortilla Bake

Prepare this Mexican-inspired casserole the night before for effortless entertaining. Corn tortillas and green chiles create authentic southwestern comfort food.

Ingredients: 2 pounds chicken breast cooked and shredded, 12 corn tortillas, 2 cans diced green chiles, 2 cups Mexican cheese blend shredded, 1 can cream of chicken soup, 1 cup low-fat sour cream, 1 medium onion diced, 2 tablespoons olive oil, 1 packet taco seasoning, ½ cup chicken broth.

How To Make Make-Ahead Green Chile Chicken Tortilla Bake

1. Heat olive oil in a large skillet over medium heat and sauté diced onion for 4-5 minutes until softened. Add shredded chicken, taco seasoning, and chicken broth, stirring until well combined.

2. In a separate bowl, mix cream of chicken soup, sour cream, and diced green chiles until smooth. This creamy mixture will bind all the flavors together beautifully.

3. Grease a 9×13 baking dish and layer 6 corn tortillas on the bottom, overlapping slightly. Spread half the chicken mixture over tortillas, then half the soup mixture and half the cheese.

4. Repeat layers with remaining tortillas, chicken mixture, soup mixture, and cheese. Cover tightly with foil and refrigerate overnight for flavors to meld together perfectly.

5. When ready to bake, preheat oven to 350°F and bake covered for 30 minutes. Remove foil and bake 10-15 minutes more until cheese is golden and casserole is heated through.

13. Asian Ginger Meatball and Eggplant Bake

Tender eggplant absorbs aromatic ginger and tamari flavors beautifully. Ground turkey meatballs provide lean protein in this Asian-inspired comfort dish.

Ingredients: 1 pound ground turkey, 2 medium eggplants cubed, 3 tablespoons low-sodium tamari, 2 tablespoons fresh ginger grated, 3 cloves garlic minced, 2 tablespoons sesame oil, 1 red bell pepper diced, 2 green onions sliced, 1 egg beaten, ¼ cup panko breadcrumbs, 1 tablespoon cornstarch.

How To Make Asian Ginger Meatball and Eggplant Bake

1. Preheat oven to 400°F and grease a large baking dish. In a bowl, combine ground turkey, beaten egg, panko breadcrumbs, and half the minced garlic. Mix gently and form into 20 small meatballs.

2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Brown meatballs on all sides for 6-8 minutes until golden but not fully cooked through.

3. Add cubed eggplant, remaining garlic, grated ginger, and diced bell pepper to the skillet. Cook for 5-6 minutes until eggplant begins to soften and absorb the aromatic flavors.

4. In a small bowl, whisk tamari with cornstarch until smooth. Pour over the meatball and eggplant mixture, tossing gently to coat everything evenly with the savory sauce.

5. Transfer to prepared baking dish and drizzle with remaining sesame oil. Bake for 25-30 minutes until meatballs reach 165°F and eggplant is tender. Garnish with sliced green onions before serving.

14. Cheesy Spinach Mushroom Tortellini Bake

Cheese-filled tortellini meets nutritious spinach and mushrooms in this family favorite. Sweet marinara sauce ties everything together under a blanket of melted cheese.

Ingredients: 1 package cheese tortellini, 2 cups marinara sauce, 4 cups fresh spinach, 8 ounces mushrooms sliced, 1 cup mozzarella cheese shredded, ½ cup Parmesan cheese grated, 2 tablespoons olive oil, 1 medium onion diced, 3 cloves garlic minced, ¼ cup fresh basil chopped.

How To Make Cheesy Spinach Mushroom Tortellini Bake

1. Preheat oven to 375°F and grease a 9×13 baking dish. Cook cheese tortellini according to package directions until just tender, then drain well to prevent excess moisture.

2. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 4-5 minutes until softened, then add sliced mushrooms and cook 5-6 minutes until golden brown and tender.

3. Add minced garlic to the skillet and cook 1 minute until fragrant. Add fresh spinach and cook just until wilted, about 2-3 minutes, maintaining its bright green color.

4. In your prepared baking dish, combine cooked tortellini, sautéed vegetable mixture, and marinara sauce. Toss gently until tortellini is evenly coated with sauce and vegetables are distributed throughout.

5. Top with mozzarella and Parmesan cheeses, then bake for 20-25 minutes until cheese is melted and golden brown. Let cool 5 minutes and garnish with fresh basil before serving.

Final Thoughts

These heart-healthy casseroles prove that nutritious meals can be incredibly satisfying and delicious. Each recipe combines wholesome ingredients with comforting flavors families crave.

From make-ahead options to one-skillet wonders, these dishes make weeknight cooking simple while supporting your health goals beautifully.