Avocado Chicken Casserole Recipe

4 6 13
Publisher Photo

Avocado Chicken Casserole Recipe

Read Reviews
4 6 13
Publisher Photo
From Clarksville, Texas, Martha Sue Stroud relates, "Avocados look luscious in this easy layered casserole, and they melt in your mouth."
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

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 13-in. x 9-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. Yield: 6 servings.
Originally published as Avocado Chicken Casserole in Taste of Home April/May 2000, p18

  • 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
  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

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Reviews forAvocado Chicken Casserole

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MY REVIEW
Qupid User ID: 6775656 26718
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
meghanl User ID: 3741410 32105
Reviewed Sep. 28, 2010

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

MY REVIEW
meghanl User ID: 3741410 203546
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
tgbvmb User ID: 1390093 203545
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
kristylaw User ID: 2887450 73399
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."

MY REVIEW
maverickamy User ID: 2228039 52168
Reviewed Mar. 22, 2008

"This recipe has become my "signature dish" when I have company or have to take a main dish somewhere and want to impress."

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