Chicken Club Casseroles Recipe

By sjhelling

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 (8 ounces) shredded Colby-Monterey Jack cheese

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the 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 freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 35-40 minutes or until bubbly and cheese is melted. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until bubbly. Yield: 2 casseroles (5 servings each).