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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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