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Chicken Club Casseroles Recipe
Chicken Club Casseroles Recipe photo by Taste of Home

Chicken Club Casseroles Recipe

Read Reviews (11)
4.09 11
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 10 servings

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 bacon
  • 1 cup 2% milk
  • 1 cup mayonnaise
  • 4 medium tomatoes, seeded and chopped
  • 3 cups fresh baby spinach, chopped
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Nutritional 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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach.
  2. Drain pasta; stir into chicken mixture. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese.
  3. 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.
  4. 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. Yield: 2 casseroles (5 servings each).
Originally published as Chicken Club Casseroles in Simple & Delicious February/March 2011, p59

Nutritional 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.

Reviews for Chicken Club Casseroles(11)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Feb. 27, 2014

Our family LOVES this recipe! One of our favourites! We make it often.

MY REVIEW
Reviewed Sep. 14, 2013

My family lived this recipe! Even my very picky 3 year old ate it up! It's definitely worth a try!

MY REVIEW
Reviewed Jan. 16, 2013

I made this and made an error or two but it turned out that the casseroles forgave me. I did find it to be a little soupy and found that this recipe, on another website called for 1 lb of pasta, not 4 cups of pasta. I think that would have made mine better.

MY REVIEW
Reviewed Nov. 28, 2012

This was TERRIBLE! Complete waste of chicken. I'm not sure what the others enjoyed about it but it is bland and has a yucky tangy taste. Thank God I cut the recipe in half because I was only cooking for two.

MY REVIEW
Reviewed May. 25, 2012

I had planned to make this casserole when I realized that I needed something that could go in the slow cooker to be ready when we got home in the evening. I halved the recipe and put it in my 3-quart slow cooker for 3 hours. I stirred it once during that time which I think helped the pasta to not stick to the sides. I added the cheese about an hour before it was done. It turned out great! We don't care for tomatos so I substituted green pepper. I would definitely do this again.

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