Simple Chicken Casserole Recipe
A simple casserole made with pantry staples like canned chicken and pasta for a budget friendly family meal
Servings: 1 Casserole
Calories: 810kcal
Ingredients
- 4 - 10 oz. cans of Canned Chicken Breast
- 12 oz. package of No Yolk Noodles
- 10 oz. can of Cream of Chicken and Mushroom
- 1 - Egg beaten
- 1 c of Whole Milk
- 1/2 c of Heavy Cream
- 1/2 c 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 c Grated Colby/Monterrey Jack Cheese
- 1 Sleeve Buttery Crackers like Ritz
- Water to boil pasta
Instructions
- 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 the pasta is done, pour into a colander and drain. Add to wet mixture and combine. Add the chicken and combine. Spray a casserole dish. Add layers of the casserole mixture and sprinkle with cheese between layers.
- Bake for 20 minutes.
- Add the crushed cracker topping and bake for an additional 20 minutes. Casserole will be hot and bubbly.
- Remove from the oven and allow to stand 5 minutes before serving.
Nutrition
Serving: 1 | Calories: 810kcal | Carbohydrates: 26g | Protein: 55g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 31g | Cholesterol: 611mg | Sodium: 635mg | Fiber: 1g | Sugar: 3g