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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Club Casseroles Recipe

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This recipe for Chicken Club Casseroles is from The Ulloa Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans cheddar cheese soup, undiluted
1 cup cooked and crumbled bacon
1 cup milk
1 cup mayonnaise
4 medium tomatoes, seeded and chopped
2 cups-3 cups chopped broccoli
2 cups shredded Colby-Monterrey Jack cheese
Directions:
Directions:
Preheat oven to 375º. Cook pasta according to package directions
Meanwhile, in large bowl, combine the chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and broccoli.

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

Cover and bake until bubbly and cheese is melted, 35-40 minutes.

Freeze Option: Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in refrigerator overnight.
Remove from fridge 30 minutes before baking. Preheat oven to 375º. Cover and bake until bubbly, 60-70 minutes.
Preparation Time:
Preparation Time:
20 minutes + baking time.

 

 

 

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