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.
A new chicken casserole
February 12th, 2011 at 03:15 pm
February 12th, 2011 at 05:08 pm 1297530508
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?
February 12th, 2011 at 06:20 pm 1297534827
February 12th, 2011 at 07:53 pm 1297540433
February 12th, 2011 at 10:20 pm 1297549217
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.
February 13th, 2011 at 12:30 am 1297557057
February 13th, 2011 at 12:41 am 1297557705
February 13th, 2011 at 04:06 pm 1297613215
February 13th, 2011 at 09:21 pm 1297632086
February 22nd, 2011 at 08:13 pm 1298405596
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.