Tuesday, March 27, 2012

Chicken Cheddar Casserole

Hi everyone! It's been a while since I posted.... had a very busy week, and also have had a new (happy) development in my life that's been distracting me a bit.....

Anyway, I just had to post this casserole recipe. I've been making it for years. It's a great one for picky eaters. If you have leftover chicken (or turkey) on hand, this is a great way to use it up. It makes enough for a 9x13 baking dish, but for our small family, I split it into two smaller square casseroles - I bake one for our dinner, and then I freeze the other to have on hand for later. It's a great dish to take to a potluck or to give to a new mom or someone dealing with an illness. I adapted the recipe from the More-With-Less Cookbook, by Doris Janzen Longacre.

Here's what you need:

  • 1 box (12 oz.) Farfalle (bow-tie) pasta
  • 5 Tbsp. butter plus 2 Tbsp. butter, divided
  • 5 Tbsp. flour
  • 1-1/2 c. chicken broth
  • 1-1/2 c. milk
  • 1/2 tsp. dry mustard
  • salt & pepper to taste
  • 3 c. cooked chicken, shredded
  • 1 c. shredded cheddar cheese
  • 3/4 c. seasoned bread crumbs
Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.

Cook the pasta according to package directions. Drain, and place in the bottom of the greased baking dish. Add the cooked chicken and and stir into the pasta.

In a medium saucepan, melt the 5 tbsp. of butter over medium-low heat. Note: feel free to add some chopped onion or pepper in at this point, or some sliced mushrooms, if you prefer. Next, stir in the flour, and cook for 1 to 2 minutes. Add the milk, chicken broth, dry mustard, salt, and pepper.

Turn heat to medium-high. Stirring constantly, cook until the sauce has thickened. Taste-test and adjust seasoning if necessary.

Pour the white sauce over the pasta and chicken, mixing thoroughly so everything is combined. Sprinkle with the cheddar cheese, pushing it down into the casserole in places, so you'll have pockets of melty goodness when it bakes.

Melt the remaining 2 Tbsp. of butter and mix into the bread crumbs so they are coated well. Sprinkle the buttered bread crumbs over top of the casserole.

Bake, uncovered, at 350 degrees, for about 40 minutes, or until the top is golden brown. Serves 8. Enjoy!


  1. Adele, This is my kind of comfort food. I love that it's fast and the ingredients are things I generally have in my pantry. I'm so glad you have some "happy" distractions in your life.

  2. This looks yummy- our entire family will love this. I also love the More With Less cookbook.


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