Make-Ahead Chicken Casserole

Photo by Susan M.

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

7

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

Ingredients

  • 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)

Directions

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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