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A new chicken casserole

February 12th, 2011 at 03:15 pm

I'm always on the look out for a new casserole dish, especially a chicken casserole.

A dear friend buys me a subscription to "Simple and Delicious" magazine and the newest one had this recipe. It actually makes up two batches, one to use now and one to freeze. I haven't tried it yet, but plan on making it this afternoon. My only change is I'm going to make my own cheese sauce instead of buying the cheese soup.

Chicken Club Casseroles

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup 2% milk
1 cup mayonnaise
4 mediums tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups (8 oz) shredded Colby-Monteresy Jack cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, bacon, milk, and mayonnaise. Stir in tomatoes and spinach.

Drain pasta; stir into chicken mixture. Transer to two greased 8 in square baking dishes. Sprinkle with cheese.

Cool one casserole; cover and freeze for up to 3 months. Cover and bake remaining casserole at 375 for 35-40 minutes or until bubble and cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375 for 60-70 minutes or until bubbly.

It sounds good for a winter day.

9 Responses to “A new chicken casserole”

  1. Aleta Says:

    That sounds really good. How do you make your own cheese sauce/soup? By the way, I made your recipe for the Zucchini Casserole and it was very good. We made it as a side dish. My son was down and grows zucchini in the summer and always is looking for ways to use up the zucchini. He really liked the dish.

    I did as someone here said and added 1 tsp of marjorim,and upped some of the other herbs as well. I also used Jiffy buttermilk baking mix instead of Biscuit. Did you use Bisquick?

  2. jewels3 Says:

    sounds good. I think I'll try it myself, but I'll leave out the baby spinach. We are not spinach fans here.

  3. newlyfrugal Says:

    That sounds delicious! I let my subscription to Simple & Delicious lapse but maybe I need to rethink that decision. Thanks for sharing!

  4. rob62521 Says:

    I created it today and it is yummy.

    To make my own cheese sauce I heat a tablespoon each of butter and flour to cook the flour. I then add about a cup of milk and then I shred whatever cheese I have available...some cheeses thicken more than others, but I heat all this until it is a consistency of a sauce. The butter and flour sort of thicken it, but keep it on low heat or the sauce burns. This is a nice way to use up cheeses plus you can make things taste different with different cheeses.

  5. Looking Forward Says:

    Thanks! I will be trying this soon.

  6. CB in the City Says:

    Good idea, using up different cheeses in a cheese sauce. I never thought of that.

  7. Aleta Says:

    I would imagine that you could use that sauce for chips as well, plus other mexican side dishes.

  8. rob62521 Says:

    Aleta, I never thought of that, but I bet you are right.

  9. Looking Forward Says:

    I made this on Sunday. Thanks for posting recipes all the time. Smile
    It did take me about two hours to put this together from start to finish, but that's because I had to cook up the chicken and fry the bacon. I'd bet this works out much better when you're using leftovers.

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