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Three-Cheese Chicken Bake Recipe

Three-Cheese Chicken Bake Recipe

This is a hearty, comforting casserole that's always a crowd-pleaser. The combination of flavors and interesting colors ensures I come home with an empty dish! —Vicki Raatz, Waterloo, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD:12-15 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 jar (8 ounces) sliced mushrooms, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon dried basil
  • 1 package (8 ounces) noodles, cooked and drained
  • 3 cups diced cooked chicken
  • 2 cups ricotta cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup buttered bread crumbs

Directions

  • 1. In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.
  • 2. In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish.
  • 3. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 12-15 servings.

Nutritional Facts

1 cup equals 279 calories, 15 g fat (8 g saturated fat), 77 mg cholesterol, 440 mg sodium, 18 g carbohydrate, 2 g fiber, 19 g protein.

Reviews for Three-Cheese Chicken Bake

Sort By :
MY REVIEW
Reviewed Oct. 7, 2014

"This was good. Simple enough. My kids did not care for the pimentos but the husband liked the dish. It was thicker than I expected and it didn't get "bubbly" in oven. Might add a little milk in the soup mixture next time Overall a keeper recipe."

MY REVIEW
Reviewed Jan. 28, 2014

"My fiance and I loved this dish!! I didn't have ricotta cheese on hand, so I added another can of cream of chicken soup. It was still delicious,so I imagine it's even better with the ricotta cheese!"

MY REVIEW
Reviewed Dec. 11, 2011

"This casserole is so creamy! I halved the recipe to feed my family of 6. Instead of using condensed chicken soup- try using a healthier and cheaper way to make it. In a small saucepan over medium heat, melt 3 tablespoons butter and 3 tablespoons flour and stir. Add 1/4 cup chicken broth and 3/4 cup milk to mixture and cook and stir until thickened. Instead of using chicken you can try using cubed fully cooked ham. Instead of using cheddar cheese, you can also try mozzarella cheese. Also, you don't have to bake it for as long as it is said. I baked mine for only 35 minutes without bread crumbs and it was fine and well heated through. Overall, this is a very creamy and easy recipe, I would definitely recommend it."

MY REVIEW
Reviewed Oct. 22, 2010

"Used cottage cheese instead of ricotta and 6-7 cups uncooked noodles"

MY REVIEW
Reviewed Oct. 6, 2010

"One of our favorite recipes. We laughed when we read it should serve 12 -15. 6 servings max is all we get out of it. Yum!"

MY REVIEW
Reviewed May. 11, 2010

"Very, very dry ended up adding milk to try to moisten. Not enough chicken and only fed a family of 5."

MY REVIEW
Reviewed Oct. 17, 2009

"I thought it was a bit bland. I'm not sure the ricotta adds anything to this dish. Might try sour cream next time. it reminds me of tuna casserole, only with chicken. Grandkids loved it though."

MY REVIEW
Reviewed Oct. 17, 2009

"This is a great dish, especially, in the fall and winter. I made it and my children loved it saying it was real comfort food on a cold and rainy day! Very easy to make. Highly recommend this tasty casserole!"

MY REVIEW
Reviewed Oct. 10, 2009

"I like the contents of the recipe and think this would make an awesome meal."

MY REVIEW
Reviewed Oct. 10, 2009

"I used fresh mushrooms and doubled the recipe. Left out the pimientos and used roasted red peppers instead. Everyone loved it even my very picky grandson. No leftovers.

Great dish. Nancy"

MY REVIEW
Reviewed Jun. 27, 2008

"I made this for company last night, and everyone loved it. There were only eight of us, and we almost finished it. Great recipe for entertaining."

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