Home > Recipes > Avocado Chicken Casserole

Avocado Chicken Casserole Recipe

From Clarksville, Texas, Martha Sue Stroud relates, "Avocados look luscious in this easy layered casserole, and they melt in your mouth."

[X]

Rate Avocado Chicken Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Avocado Chicken Casserole Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon each garlic powder, onion powder, dried basil, marjoram and thyme
1-1/2 cups 2% milk
1 cup half-and-half cream
8 ounces medium egg noodles, cooked and drained
3 medium ripe California Avocados, peeled and sliced
3 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large saucepan, melt butter; stir in flour and seasonings until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
In a greased 13-in. x 9-in. baking dish, layer with half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers.
Cover and bake at 350° for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly. Yield: 6 servings.

Originally published as Avocado Chicken Casserole in Taste of Home April/May 2000, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Avocado Chicken Casserole

Avocado Chicken Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Nov. 07, 2012 by Qupid

Great! I made this many years ago and I'm glad I was able to find this recipe again.

Reviewed on Sep. 28, 2010 by meghanl

By the way, I used rice, as someone suggested.

Reviewed on Sep. 28, 2010 by meghanl

It would be a 5, except that I hated the taste of cooked avocado. I love fresh avocado, but the flavor totally changes after being baked. I will make this again with broccoli instead. It's not as exotic, but I think we'll be happier with it. The sauce was really yummy. I did not use any half and half in the sauce (I used an extra 1/2 - 1 c. milk), and I added a little chicken bouillon.

Reviewed on Feb. 20, 2010 by tgbvmb

I am NOT a fan of pasta casseroles, but I love chicken and avocados, so had to try this recipe with one "little" tweak: I used 2 cups of rice, cooked it according to package directions, and proceded with the recipe as written. I agree with other reviewer about omitting the marjoram and thyme, but will probably add sage or poultry seasoning instead.

Reviewed on Nov. 09, 2009 by kristylaw

This is a really great recipe. I modified to meet my own style of cooking by doubling the sauce. And next time I will probably eliminate the thyme and the marjoram, only because that is my personal preference. My family and I really enjoyed this casserole.

Reviewed on Mar. 22, 2008 by maverickamy

This recipe has become my "signature dish" when I have company or have to take a main dish somewhere and want to impress.