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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Hereâs a warm and welcoming casserole that tastes as fresh and creamy after itâs frozen as it does right out of the oven! âJanine Smith, Columbia, South Carolina Ingredients:
4 cups uncooked spiral pasta |
4 cups cubed cooked chicken |
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted |
1 cup crumbled cooked bacon |
1 cup 2% milk |
1 cup mayonnaise |
4 medium tomatoes, seeded and chopped |
3 cups fresh baby spinach, chopped |
2 cups (8 ounces) shredded colby-monterey jack cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach.
2. Drain pasta; stir into chicken mixture. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 35-40 minutes or until bubbly and cheese is melted.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until bubbly. Yield: 2 casseroles (5 servings each).
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