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Avocado Chicken Casserole Recipe

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From Clarksville, Texas, Martha Sue Stroud relates, "Avocados look luscious in this easy layered casserole, and they melt in your mouth."
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings

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 avocados, peeled and sliced
  • 3 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  1. 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.
  2. In a greased 13-in. x 9-in. baking dish, layer with half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers.
  3. 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.

Reviews for Avocado Chicken Casserole

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 7, 2012

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

MY REVIEW
Reviewed Sep. 28, 2010

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

MY REVIEW
Reviewed Sep. 28, 2010

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.

MY REVIEW
Reviewed Feb. 20, 2010

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.

MY REVIEW
Reviewed Nov. 9, 2009

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.

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