This is an easy chicken casserole that you can put together and have on the table in an hour. Perfect for busy week nights. It’s also an economical dish, costing around $10 and easily serves 6-8 people.
Leftovers, no worry, it’s great the next day too. I have always said that recipes are merely a guide. Follow a recipe the first time and you may decide, hey I think this would be good if I add a little heat (spicy) too and switch it up to suit your taste. I do that all the time, even with recipes from well known chefs and cooks. I’ll make it and think to myself, that was good but I want to add this or that.
This is one of those versatile dishes that can be changed in many ways and it will still be just as good. The canned chicken helps make this recipe a quick dish but you can certainly use fresh chicken breast, cooked and cubed. It will just add a few minutes to the process. If using fresh chicken, I would use 3 boneless, skinless chicken breast. Simple, easy, and delicious!
4 – 10 oz cans of Canned Chicken Breast
1 – 12 oz package of No Yolk Noodles
1 – 10 oz can of Cream of Chicken and Mushroom
1 – Egg, beaten
1 – Cup of Whole Milk
1/2 – Cup of Heavy Cream
1/2 Cup of Mayonnaise, I use Dukes
1 tsp Salt for Casserole, Salt for boiling pasta
1/2 tsp Black Pepper
1/4 tsp Dried Thyme
1/4 tsp Onion Powder
1 Cup Grated Colby/Monterrey Jack Cheese
1 Sleeve Buttery Crackers, like Ritz
Water to boil pasta
In a large pot add water and salt for pasta. Bring to a boil and add pasta, cooking for 10 minutes.
While the pasta cooks open chicken, add to a colander, give a light rinse and drain well. In a large mixing bowl beat one egg, add milk, heavy cream, cream of chicken & mushroom, mayonnaise, salt, pepper, thyme, and onion powder and mix together. Mixture will be like a thick creamy liquid.
Crush sleeve of crackers and reserve for topping.
Once pasta is done, pour into a colander and drain. Add to wet mixture and combine. Add chicken and combine.
Spray a casserole dish. Add layers of the casserole mixture and sprinkle with cheese between layers.
Add casserole to a pre-heated 350 degree oven and bake for 20 minutes.
Add crushed cracker topping and bake for an additional 20 minutes. Casserole will be hot and bubbly.
Remove from oven and allow to stand 5 minutes before serving.