Recipes: Chicken Casserole

Any day of the week, this particular casserole takes very little time to make and defines “comfort food.” While a meal right out of the oven sounds warm and delicious, the taste improves on the second day if, of course, there are any leftovers. It is difficult to title a recipe that can be altered so simply. For instance, my finicky five-year-old daughter will devour her dinner when I replace the ingredients of noodles and potato chips with puff pastry; and, thankfully, she is indifferent to a casserole including either chicken or tuna. While the recipe calls for extra broad egg noodles, the texture of Kluski noodles has broadened our love of this meal.


  • 1 cup sliced carrots
  • 1 cup of peas
  • 6 to 10 ounces of chicken (canned or sliced from a rotisserie chicken)
  • 1 can of cream of chicken soup
  • 8 ounces of extra broad egg noodles
  • 1 cup of milk
  • 2 or 3 spoonfuls of butter
  • Utz potato chips (for topping, if desired)


1. Boil noodles of your choice (egg or Kluski noodles) until tender.

2. Microwave the peas and carrots per packaging instructions, usually five minutes. Allow noodles and vegetables to rest in a colander until needed (step four.)

3. In a large pot, begin with one can of cream of chicken soup. Use the can to fill with milk; then, pour into the pot. Add in two or three spoonfuls of butter. Stir.

4. Add in chicken. Stir occasionally on medium to low heat for five minutes. (If using canned meat, drain before adding.)

5. Then add the contents of your colander (vegetable and noodles). As you wait for an additional ten minutes, set the oven to 350 degrees and start preparing your casserole dish.

6. A 2 1/2 to 3-quart casserole dish will work well. Spray with Pam. Mix thoroughly before pouring the contents into the casserole dish.

7. To eliminate burning, sprinkle crushed potato chips evenly on top. No covering is necessary. Bake for 20 minutes. Serve with a dollop of sour cream.

Alternative recipe:

By using puff pastry, this meal suddenly becomes a chicken pot pie. (Begin with step two, and eliminate the sprinkling of potato chips.) While the recipe calls for eight ounces of chicken, I typically use 12 ounces with a half cup more milk. Allow the puff pastry to bake in the oven for at least 10 minutes before pouring the ingredients into the casserole dish. Similar to covering an apple pie, weave the strips of 8pastry vertically and horizontally. Apply an egg wash to the dough, especially the folded crust. (Place a plan underneath the casserole dish to collect any spillage.)