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Chicken Club Casseroles

This chicken club casserole freezer meal is a warm, 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
    2 casseroles (5 servings each)

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 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 until bubbly and cheese is melted, 35-40 minutes.
    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 until bubbly, 60-70 minutes.
Nutrition Facts
1-1/3 cups: 584 calories, 34g fat (10g saturated fat), 93mg cholesterol, 1161mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 33g protein.

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Reviews

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Average Rating:
  • Renee
    Mar 12, 2019

    My family loved this, I seasoned with some slap your momma and instead of two cans of cheese, I only used one along with Campbell's cream of mushroom and chicken

  • sonja
    Mar 12, 2019

    No comment left

  • Firefly 3044
    Feb 27, 2014

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

  • pez1021
    Sep 14, 2013

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

  • lisagcjackson
    May 26, 2013

    No comment left

  • knavery
    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.

  • jomattt
    Jan 14, 2013

    No comment left

  • djs2008
    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.

  • bereitbach
    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.

  • ellskids
    Jul 24, 2011

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