Chicken Club Casserole

By Nicole S

Ingredients

• 4 cups uncooked spiral pasta
• 4 cups cubed cooked chicken
• 2 cans cheddar cheese soup, undiluted
• 1 cup crumbled cooked bacon
• 1 cup milk
• 1 cup mayo
• 4 medium tomatoes, seeded and chopped
• 3 cups fresh baby spinach, chopped
• 2 cups shredded colby-monterey jack cheese

Details

Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, bacon, milk and mayo. Stir in tomatoes and spinach.

Drain pasta; stir into chicken mixture. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese.

Cover and bake at 375 for 35-40 minutes or until bubbly and cheese is mnelted.

You can freeze one casserole for up to 3 months. To use the frozen one: Thaw in the refrigerator overnight. Remove 30 minutes before baking. Cover and bake at 375 for 60-70 minutes or until bubbly.