Chicken Club Casseroles Recipe

4 11 11
Chicken Club Casseroles Recipe
Chicken Club Casseroles Recipe photo by Taste of Home
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Chicken Club Casseroles Recipe

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4 11 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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 Jones Dairy Farm Dry-Aged 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

Directions

Preheat oven to 375°. Cook pasta according to package directions.
Meanwhile, in a large bowl, combine 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 bake 35-40 minutes or until bubbly and cheese is melted.
Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 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

1-1/3 cups: 584 calories, 34g fat (10g saturated fat), 93mg cholesterol, 1161mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 33g protein.

  • 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 Jones Dairy Farm Dry-Aged 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
  1. Preheat oven to 375°. Cook pasta according to package directions.
  2. Meanwhile, in a large bowl, combine chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach.
  3. Drain pasta; stir into chicken mixture. Transfer to two greased 8-in.-square baking dishes. Sprinkle with cheese.
  4. Cover and bake 35-40 minutes or until bubbly and cheese is melted.
    Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 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

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Reviews forChicken Club Casseroles

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MY REVIEW
Firefly 3044 User ID: 7016113 130413
Reviewed Feb. 27, 2014

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

MY REVIEW
pez1021 User ID: 5727984 179266
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
knavery User ID: 6745318 147902
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
djs2008 User ID: 6997214 120709
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
bereitbach User ID: 4958434 130411
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."

MY REVIEW
ellskids User ID: 3232733 179265
Reviewed Jul. 24, 2011

"My family liked this recipe very much. I think I could have sat and ate the entire casserole myself! LOVE IT!!!!"

MY REVIEW
jalawrence08 User ID: 5425170 192469
Reviewed Jul. 18, 2011

"We love this!"

MY REVIEW
lisa6 User ID: 5199902 192651
Reviewed Jun. 2, 2011

"Very much enjoyed this casserole. Reminded me of a salad my mom makes with fresh tomatoes, pasta and mayo. My husband isn't big into spinach, but even he said I could make it again! Good job."

MY REVIEW
leclrm User ID: 2436562 190237
Reviewed Apr. 2, 2011

"Yummy! This was delicious. Next time I will probably make the whole thing in a larger baking dish instead so we have some leftovers for the next day!"

MY REVIEW
jchooper User ID: 3541979 107219
Reviewed Feb. 22, 2011

"My entire family hated this - which was a first. I ended up reheating leftovers and tossed the entire casserole. Just had a weird taste."

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