Gluten Free

Confetti Chicken Casserole Recipe

at a glance
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 Servings
5 — Votes 5 votes

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This Southwest Chicken Casserole is one of the most popular recipes in Cook Once Eat All Week — it’s absolutely delicious, loaded with veggies (but still kid-friendly), and incredibly easy to throw together!

a casserole dish of confetti chicken casserole with a large spoon scooping out a serving of it

This Confetti Chicken Casserole recipe is actually from Cook Once, Eat All Week (my 2nd book) + while all the recipes in the book are absolutely delicious, this casserole is definitely a reader favorite!

So, I bet you’re wondering, “what exactly is Confetti Chicken Casserole?!” It’s essentially just a veggie forward chicken casserole, and it received the name “confetti” because, well, look at it! It’s loaded with tons of brightly colored veggies (think: red onion, red bell pepper, corn kernels, and kale). Not only does this casserole look beautiful, but the flavors of this casserole are really wonderful and bring a real Southwestern flair to the table!

Southwest Chicken Casserole Ingredients

This casserole is loaded with really delicious veggies, y’all. Here’s what you’ll need:

  • 6 strips of bacon
  • 1 diced red onion
  • 2 diced red bell peppers
  • 3 cloves of minced garlic
  • 1 teaspoon of olive oil
  • 2 cups of frozen corn kernels
  • 2 cups of shredded lacinato (sometimes called “dino”) kale
  • 4 cups of cooked and shredded chicken (either from a rotisserie chicken or from 2 pounds of cooked boneless, skinless chicken breast)
  • ½ cup of avocado oil mayonnaise
  • 1 teaspoon of sea salt
  • ¼ teaspoon of ground black pepper
  • ½ cup of shredded cheddar cheese
  • 1 thinly sliced green onion
all of the ingredients for confetti chicken casserole in different sized bowls on a marble surface

How To Prepare this Chicken Casserole

The process is REALLY easy! Here’s exactly how you’ll bring this really delicious casserole together:

  1. Preheat the oven to 350°F.
  2. Cook the bacon – slice the bacon into 1/2 inch pieces then cook over medium heat until crisp. Once crisp, remove the bacon from the pan and drain off the excess bacon fat.
  3. Saute the onion, peppers, and garlic – heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned.
  4. Combine the ingredients – in a large bowl, stir together the cooked onion and bell pepper mixture, corn, kale, chicken, mayo, salt and pepper until combined.
  5. Transfer to a casserole dish and top – transfer the chicken and veggie mixture to a 3-quart (9X13) rectangular casserole dish, then top with the cheddar cheese and bacon.
  6. Bake – bake at 350°F for 30 minutes, until the top of the casserole has browned.
  7. Let cool, garnish, and serve – after removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!
all of the ingredients for confetti chicken casserole in a large clear glass bowl
all of the ingredients for confetti chicken casserole being mixed up into a large clear glass bowl
a casserole dish of confetti chicken casserole before going into the oven

Video

How to Reheat the Casserole

If you’re reheating an individual portion of casserole, your best bet is to heat it in the microwave for about 60-90 seconds per portion. If you’re heating an entire casserole, go ahead and pop it into a 350°F oven for about 15 minutes, until warmed through.

a serving of confetti chicken casserole scooped out from a large casserole dish and put onto a single serving plate
Q Can you put raw chicken in a casserole?
A

While we do have chicken casserole recipes that call for raw chicken (think: Chicken Broccoli and Rice Casserole), this one does not. For this recipe, you’ll need cooked chicken. The easiest way to get your hands on cooked, shredded chicken is from a store-bought rotisserie chicken, but if you’d rather cook your own, feel free to pop 2 pounds of chicken in your slow cooker or Instant Pot! 

Q Do I need to cover this chicken casserole in the oven?
A

You don’t! We really want the cheesy top of this casserole to get browned and bubbly in the oven, and covering it will keep it from doing that.

Q How do you serve Confetti Chicken Casserole?
A

This Confetti Chicken Casserole is a complete meal all on its own, but because it is a lower-carb casserole, if you’d like to serve it over rice or stuff it into a baked potato (sweet or white!), feel free to do that!

Q What is the best way to store this easy chicken casserole? Does it freeze well?
A

The best way to store any leftover casserole you have is in an airtight container in the refrigerator.

If you want to freeze a whole casserole (say you made 2 casseroles at one time, enjoyed one for dinner, and plan to save the other for a busy weeknight!), make sure that you have the casserole dish sealed as best as you can. We recommend freezing it in a foil or metal dish so you can take it straight from the freezer to the oven – if you freeze it in a glass or ceramic dish there is a possibility of the dish shattering when you put it in the oven. You can also freeze the casserole in individual portions if you plan on grabbing, heating, and enjoying one serving at a time!

a caprese chicken casserole next to two bowls of Italian side salad

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Confetti Chicken Casserole

By: Cassy Garcia
5 — Votes 5 votes
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 6 Servings
This chicken casserole is so flavorful and filled with veggies – perfect for a fun weeknight meal!

Ingredients  

  • 6 strips bacon cut into 1/2 inch pieces
  • 1 red onion diced
  • 2 red bell peppers diced
  • 3 cloves garlic minced
  • 1 teaspoon olive oil
  • 2 cups frozen corn kernels
  • 2 cups shredded lacinato kale
  • 4 cups cooked shredded chicken either from a rotisserie chicken or 2 pounds of boneless, skinless chicken breast
  • 1/2 cup avocado oil mayonnaise
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded cheddar cheese
  • 1 large green onion thinly sliced, for garnish

Instructions

  • Preheat the oven to 350°F.
  • Add the bacon to a skillet over medium heat. Cook for about 5-7 minutes, until crisp, then remove the bacon from the pan and drain off the excess fat. 
  • Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers, and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned.
  • In a large bowl, stir together the onion and bell pepper mixture, corn, kale, chicken, mayo, salt, and pepper until combined.
  • Transfer the chicken mixture to a 3-quart (9×13) rectangular casserole dish, then top with the cheddar cheese and bacon.
  • Bake for 30 minutes, until the top of the casserole has browned.
  • After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!

Nutrition Information

Nutrition Facts
Confetti Chicken Casserole
Amount per Serving
Calories
566
% Daily Value*
Fat
 
28.3
g
44
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
208.2
mg
69
%
Sodium
 
892.1
mg
39
%
Carbohydrates
 
16.3
g
5
%
Fiber
 
2.4
g
10
%
Sugar
 
6
g
7
%
Protein
 
59.6
g
119
%
* Percent Daily Values are based on a 2000 calorie diet.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Michelle says

    Michelle —  07/01/2021 At 21:02

    Delish! Turned out great!

    • Brandi Schilhab says

      Brandi Schilhab —  07/02/2021 At 09:30

      Wahoo! So glad you enjoyed this one, Michelle! Thank you for sharing this with us!

  2. Caitlin says

    Caitlin —  07/02/2021 At 19:14

    This is one of my FAVORITE recipes from your cookbook – the kids devour a veggie laden casserole and its quick and easy.

    • Brandi Schilhab says

      Brandi Schilhab —  07/06/2021 At 09:17

      That’s amazing, Caitlin! Thanks so much for sharing this with us!

  3. Jenn says

    Jenn —  07/05/2021 At 08:28

    Could you add black beans for even more veggies and protein? Not sure if they would get too mushy or not.

    • Brandi Schilhab says

      Brandi Schilhab —  07/06/2021 At 09:17

      Black beans would be a great add, Jenn!

  4. Kristin says

    Kristin —  07/07/2021 At 16:00

    I love this recipe and its a go-to when making for other people. Why frozen corn though? Canned or cooked corn work as well?

    • Brandi Schilhab says

      Brandi Schilhab —  07/09/2021 At 12:59

      Yes, any of those options will work!

  5. Amy says

    Amy —  07/09/2021 At 08:12

    What would be a good substitute for the mayo? Greek yogurt? I can’t wait to try this!

    • Brandi Schilhab says

      Brandi Schilhab —  07/09/2021 At 13:00

      Greek yogurt should work, Amy!

    • Megan says

      Megan —  07/09/2021 At 15:22

      When I use greek yogurt to sub for mayo I make sure to use 2%, and adding lemon, garlic powder and salt to taste will make it have the same flavor as mayo. I do this often! (I am going to do it this weekend for the recipe, actually).

  6. Lindsey says

    Lindsey —  07/10/2021 At 16:36

    Can this be prepped, assembled, and kept in the fridge prior to heating? Thinking of making it ahead of time the night before…

    • Brandi Schilhab says

      Brandi Schilhab —  07/12/2021 At 10:44

      Sure, that’s a great idea, Lindsey!

  7. Kylie says

    Kylie —  07/14/2021 At 14:30

    Really enjoyed this casserole!

    • Brandi Schilhab says

      Brandi Schilhab —  07/15/2021 At 07:56

      We’re so glad, Kylie! Thank you for sharing!

  8. Pam says

    Pam —  07/25/2021 At 09:31

    Can you substitute spinach for the kale in this recipe?

    • Brandi Schilhab says

      Brandi Schilhab —  07/26/2021 At 08:41

      Of course!

  9. Kelsey says

    Kelsey —  09/05/2021 At 22:17

    This was yummy! Didn’t have kale so I subbed spinach. We used ours as a dip of sorts with tortilla chips. It’s so versatile.

  10. Ashley says

    Ashley —  09/13/2021 At 16:40

    Made this tonight! My picky kids both gave it a 9.5/10! My daughter said “you gotta make this all the time!” WHAT?! Thank you!

    • Brandi Schilhab says

      Brandi Schilhab —  09/14/2021 At 08:46

      That’s amazing, Ashley!! Thank you so much for sharing this with us!

  11. Sonja says

    Sonja —  11/07/2021 At 15:21

    We lovvvvvvvvve this recipe! So colorful and tasty and makes for great leftovers too!

    • Brandi Schilhab says

      Brandi Schilhab —  11/09/2021 At 10:08

      Wahoo! So glad to hear that, Sonja!

  12. Melissa Groves says

    Melissa Groves —  11/23/2021 At 17:33

    My family hates kale and spinach. Would broccoli work?+

    • Brandi Schilhab says

      Brandi Schilhab —  12/01/2021 At 14:22

      I think so!

  13. Cara Gordon says

    Cara Gordon —  03/24/2022 At 22:28

    We substituted broccoli for the kale and it was delicious!! Our 1 year old ate it by the fistful!

    • Melissa Guevara says

      Melissa Guevara —  03/25/2022 At 19:17

      Yum! I am so glad that everyone enjoyed! Thank you for taking the time to share with us! ~Melissa

  14. Alison says

    Alison —  04/26/2022 At 23:01

    The whole family loved it!

    • Melissa Guevara says

      Melissa Guevara —  04/29/2022 At 01:00

      We are so glad to hear this! Thank you for taking the time to share with us! -Melissa

  15. Jennifer Taves says

    Jennifer Taves —  07/10/2022 At 18:39

    5 stars
    My family loves this casserole!

    • Melissa Guevara says

      Melissa Guevara —  07/13/2022 At 11:06

      So glad to hear that, Jennifer! Thank you for taking the time to share with us. -Team F&F

  16. Claire says

    Claire —  07/11/2022 At 10:09

    Would ground beef be a good sub for chicken?

    • Melissa Guevara says

      Melissa Guevara —  07/13/2022 At 11:09

      Hi Claire! You could certainly sub cooked ground beef in this recipe. Enjoy! -Team F&F

  17. Maude says

    Maude —  07/21/2022 At 13:12

    Hi i’m planning to make this as a frozen dish for post-partum, should I bake it before I freeze it or can I skip the baking and do it later ? Should I thaw it before putting it in the oven ? And what temperature and baking time would you recommend when I’ll get it out of the freezer?

    Thank you !

    • Melissa Guevara says

      Melissa Guevara —  07/25/2022 At 14:51

      Hi Maude! Since this recipe is made with mostly cooked ingredients, you could assemble the casserole through step 5 and then store it for freezing. To reheat from frozen, preheat the oven to 350 F, then bake covered for 1 hour, then uncovered for an additional 30 minutes. If you want to defrost first, we recommended defrosting in the fridge for 2 days prior to baking, then bake at 350 F for 30 minutes. Enjoy! -Team F&F

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