One-Dish Chicken Wonders

This recipe first ran in the May 2005 issue of Cooking Light in a profile of Chuck Williams, founder of Williams-Sonoma, and the magazine editors say that “it's our hands-down best roast chicken.”

This easy chicken and shrimp paella is a great way to offer traditional Spanish cuisine for a casual weeknight dinner.

Give chicken thighs Indian flavor by cooking them in a mixture of basmati rice, almonds, golden raisins, yogurt, cinnamon and ginger. Before baking the chicken, you can top the casserole with buttered sheets of phyllo dough.

Make a savory cobbler for supper by topping a creamy chicken and broccoli mixture with buttered sourdough bread cubes and baking in individual baking dishes or a 2-quart baking dish.

Take your tired chicken tetrazzini recipe up a notch by adding the rich flavor of Marsala, chopped prosciutto and baby green peas.

Satisfy picky kids and hard-to-please husbands with this hearty chicken casserole. The flavors are similar to enchiladas, but you don't have to spend the time filling the tortillas.

Recipe: Mexican Chicken Casserole

Stock your freezer with this delicious kid-friendly recipe that makes two casseroles. Eat one for dinner and save the other in the freezer for a make-ahead weeknight dinner.

Recipe: Aunt Liz's Chicken Spaghetti Casserole

Corn muffin mix is a quick and easy substitute to give your casserole a Tamale-like flavor. You'll taste a hint of sweet from the cream-style corn and spice from the chopped green chiles.

Recipe: Chicken Tamale Casserole

This make-ahead casserole received rave reviews from the MyRecipes family. It may take longer to prepare, but it's worth the wait. See the "Kitchen Express" shortcuts if you're pressed for time.

Recipe: Chicken Casserole D'Iberville

This recipe is easy to mix together and can be frozen for up to one month. Let the kids help out with the crushed cornflake cereal topping.

Recipe: Crispy Chicken-and-Rice Casserole

You'll love this traditional yet low-fat version of Chicken and Broccoli Casserole that's rich, filling, and full of flavor. The main ingredients stay the same: chicken, broccoli, cream of mushroom soup, and Parmesan cheese, but lightened versions take the place of full-fat mayonnaise, whole milk, and heavy cream. These changes trimmed an impressive 218 calories and almost 30 grams of fat per serving–without sacrificing a bit of flavor!

Recipe: Chicken and Broccoli Casserole

This recipe has a nostalgic appeal that harks back to the 1950s and '60s. If you make it ahead, don't add the baked potato chips until it's time to bake the casserole, or they'll become soggy.

Recipe: Hot Chicken and Chips Retro

In less than an hour, you can create a one-dish dinner that will satisfy the whole family. A hallmark of Southern cooking, this updated main dish stars Alfredo sauce, prosciutto, and Parmesan cheese.

Recipe: Chicken Tetrazzini With Prosciutto and Peas

Take the traditional casserole up a notch by adding both flavor and nutrition with spinach and shiitake mushrooms. Pair with a simple green salad, and you've got a make-ahead menu for casual entertaining.

Recipe: Chicken and Rice Casserole with Spinach and Shiitakes

This Southwestern-inspired casserole incorporates corn tortillas, green chiles, and chicken. You can make-ahead for a large group (the recipe serves 12) or freeze leftovers in single serve containers for weekday lunches.

Recipe: Green Chile-Chicken Casserole