0 In Recipes/ Supper

Chicken and Cheddar Casserole

Don’t have chicken? No problem, you can easily substitute caned tuna fish, diced ham or Jimmy Dean lite sausage. Also, you can use canned corn and peas. I like to make extra and freeze it , then I have a “pop-in-the-oven” meal at my finger tips!
Serves 4


  • 1/2 teaspoon celery salt
  • 1 teaspoon thyme, dried
  • 2 cups sharp cheddar cheese, shredded
  • 1, 10.5 oz can reduced fat cream of mushroom soup
  • 1 1/2 teaspoon lemon juice
  • 1/3 cup light sour cream
  • 6 dashes Tabasco
  • pinch of salt and pepper
  • 1 Tablespoon Olive oil
  • 1 cup yellow onion, medium dice
  • 1/2 teaspoon garlic, minced
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed
  • 1 large or 1 1/2 cups chicken breast, 1/2 inch cubes
  • 3 1/2 cups pasta such as pipe pigate or penne
  • 1/3 cup parmesan cheese, shredded


  1. Put a large pot of salted water on the stove and bring to a boil.
  2. Meanwhile, In a large bowl mix together celery salt, thyme, cheddar cheese, crème of mushroom soup, lemon juice, sour cream, Tabasco, salt and pepper. Set-aside.
  3. Add pasta to the boiling water and cook until very aldente about 2 minutes less than the box says.
  4. While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add onions, garlic, peas and corn to the hot pan and allow the veggies to sweat for 5 minutes, stirring occasionally.
  5. Add vegetables to the cheese mixture and stir.
  6. In the same pan the veggies were cooked in, cook the chicken over medium-high for about 5-7 minutes or until cooked through, stirring occasionally.
  7. Add chicken to the cheese and veggie mixture. Stir. When the pasta is done, drain and mix well with the chicken and cheese mixture.
  8. Pour casserole into a 9in x12in baking dish.
  9. Sprinkle evenly with parmesan cheese.
  10. Broil in your oven for about 3 minutes or until lightly browned.

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