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Chicken Club Casseroles

Here’s a warm and welcoming casserole that tastes as fresh and creamy after it’s frozen as it does right out of the oven! —Janine Smith, Columbia, South Carolina

10 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1 cup crumbled cooked Wright® Brand Bacon

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1 cup 2% milk
1 cup Hellmann's® Real Mayonnaise

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Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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4 medium tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

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. Transfer to two greased 8-in.
square baking dishes. Sprinkle with cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 375° for 35-40 minutes or until bubbly
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

2 of 2

Chicken Club Casseroles (continued)

Directions (continued)

375° for 60-70 minutes or until bubbly. Yield: 2 casseroles (5
servings each).

Nutrition Facts: 1-1/4 cups equals 584 calories, 34 g fat (10 g saturated fat), 93 mg cholesterol, 1,161 mg sodium, 36 g carbohydrate, 2 g fiber, 33 g protein.