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Make-Ahead Chicken Casserole


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Rate this recipe 4.4/5 (28 Votes)
Make-Ahead Chicken Casserole 1 Picture


  • Combine in greased 8x12:
  • 1- 2 c. diced cooked chicken/turkey
  • 1.5 cups uncooked macaroni
  • 3/4 c. grated sharp cheese
  • 1 10 oz. can cream of chicken soup OR 1 and 1/4 c. cup very thick
  • white sauce OR cream soup substitute below
  • 2 c. milk and chicken stock combined
  • 1/2 c. celery or parsley, chopped
  • 2-3 hardboiled eggs, chopped
  • 1/2 - 1 chopped onion
  • 1/2 tsp. salt
  • 1/2 tsp. poultry seasoning (or sage and thyme)


Servings 7
Preparation time 30mins
Adapted from


Step 1

Allow to sit in fridge at least 8 hours, preferably overnight. Bake at 350 for 1 hour. Can double and bake in 9x13 (increase baking time 20 minutes).

I think this is a flexible recipe - it's just basically heating the casserole through, so you want to be sure you have a good ratio of solids to liquids. The first time I made it, I added more macaroni and milk instead of hardboiled eggs. I have never used the full amount of chicken, just increased the poultry seasoning. I used fresh parsley this time instead of celery, making the casserole much prettier. I think there's room with experimenting with peas or carrots too.


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