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Avocado Chicken Casserole

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


  • 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 shredded cheddar cheese


  • 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.
  • In a greased 13x9-in. baking dish, layer with half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers.
  • Cover and bake at 350° for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly.

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Average Rating:
  • ushas
    Mar 27, 2013

    No comment left

  • Qupid
    Nov 7, 2012

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

  • meghanl
    Sep 28, 2010

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

  • meghanl
    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.

  • tgbvmb
    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.

  • kristylaw
    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.

  • beccapt
    Nov 5, 2009

    No comment left

  • milymo
    Jan 5, 2009

    No comment left

  • Terry m
    Oct 3, 2008

    No comment left

  • carroll1173
    Jun 4, 2008

    No comment left