Sandy’s Casserole

I have been making this recipe from this website for YEARS! It’s been one of my kids’ favorites since they were little and they are now young adults. I only make a couple of minor modifications. I soften the chopped onion in 2 tablespoons butter, then throw my chicken in with it. I never use canned chicken, always either cut up rotisserie chicken or sautéed chicken breasts. I also use one can cream of chicken soup and one can cream of mushroom and omit the sliced mushrooms since one of my kiddos is a picky a**! Lol. I cook covered in foil for about 25 minutes. Then I stir, re-cover, and cook for an additional 10 minutes. I then add another cup of shredded cheese to the top and bake uncovered 10 to 15 more minutes. SOMETIMES I sprinkle crumbled bacon over the top. DELISH!!!

Both my hubby love this dish. Easy to make and reheats well.

This recipe was quick and easy to make.

Well, I used the rotini pasta as it shows in the picture. The family won’t eat mushrooms so omitted that part, but I added one teaspoon of minced garlic and split the cheese. half cheddar and half Italian blend. haven’t gotten into it yet, but boy does it smell fantastic. Second time around on this one, but I will say filling and tastes great. we

This dish was bangin! I added half bag peas & carrots, thawed, and 3 chicken broth ice cubes.

I made it for the first time today and made the following changes: I partially cooked my pasta due to some comments saying it was still hard after baking the casserole. I sauteed the onion in butter, I also used part processed cheese and part cheddar and I used baked rotisserie chicken from my favorite big box store meat dept. I heated the soup, milk and cheese just enough to melt the cheese, then stirred everything else in the recipe together and poured it into the casserole dish to bake for approx 35-40 min. It was amazing!

When your husband looks at you and says, “PLEASE KEEP THIS RECIPE,” and tells you it is REMARKABLE, you know you’ve got it right! I did use one can cream of chicken and one can cream of mushroom, added frozen peas and carrots, a pinch of red pepper flakes, salt and pepper. I did place foil on top for about 20 minutes, stirred, placed back in oven without foil for another 20 minutes, stirred, and placed back in oven for probbaly another 20 minutes to make sure noodles were cooked through. I also melted about 1/4 cup butter and mixed with a sleeve of Ritz crackers and put on top and broiled until golden brown. Super super easy, and it was very good! Oh…I was able to add this to my recipes where I can use my home canned chicken!

Yum! Very delicious I’m not a fan of mushrooms so I diced up black olives instead. Next time I’d like to add some mild green chilies to give it a kick.

It’s really just a mushy casserole. Wasn’t out Fav.

Made as noted but did add celery. Great spin on macaroni and cheese. Easy to make with ingredients usually on hand. Yum.

It was delish and the moisture in the wet ingredients cooked the pasta perfectly. I used large elbows, fried onion topping, and Colby jack cheese, but otherwise unchanged. Easy recipe to manipulate. Gonna try shredded rotisserie chicken pieces, different pastas, and bacon topping.

Good stuff, even with soy milk, whole wheat pasta, and half of the cheese being fat free.

Added canned green Chiles ????

It is so easy, follow directions, as others said cover with foil, I baked 45 min then stirred, ovens bake different,then uncovered baked for about the same amount of time, my oven bakes slow, I just loved the crunchy macaroni on top, perfect recipe

I love super easy meals, and this one definitely is! It’s so good too! The best part is I had almost everything I needed for it already. Now as for modifications my husband and I don’t like mushrooms so I replaced one can of cream of chicken with cream of mushroom to hide it and didn’t add the real mushrooms. I drained the 10 oz can of chunk chicken I had and drained and added a can of corn as well. I filled both cans of soup with milk to try to get at least most of the leftover soup in and then I used maybe half of a 1/4 cup of minced onion instead of real onion. I added maybe half of a tablespoon of minced garlic as well. and since it looked like there was too much milk I added more noodles maybe 3/4 cup to 1 cup extra. I wrapped it in tin foil, cooked it for 25 mins, added some garlic powder and garlic salt since it seemed too onion-y and stirred it, cooked it for another 25 mins. Unwrapped it cooked it for 10 mins, tasted the noodles and they were a little firm still, covered the top with more cheese and cooked it for another 10 mins. It was perfect and delicious! Not to mention there’s enough leftovers for tomorrow night so I can get out of cooking again lol. I think next time I’ll add more minced garlic at the beginning so I won’t have to add garlic powder or salt next time and maybe more chicken as well. I’m definitely making it again though, I loved the simplicity and the whole family loved it! Thanks for the recipe, I’ll definitely add this to my dinner rotation!

This was alright… nothing fancy, but that can be expected from the ingredients. Was a nice and easy quick meal to fill the void for those nights when you don’t feel like cooking. I cooked covered for 45 mins stirring twice… then uncovered for 10 with some additional cheese on top…. my noodles were cooked just fine…. I might make again but add some broccoli for a more complete meal… added a bit of fresh ground pepper but it definitely needs some seasoning… no salt though as you get enough from the soup… used diced cooked chicken breasts. Not sure why anybody would ever use canned chicken for anything… fresh is better

NO. Just no. Let me start off by saying that I followed this recipe to the T. I didn’t change ANYTHING. First off the noodles were no where near being done. Second off it was WAY too runny. Very disappointed because some of these reviews were amazing. Guess I didn’t read the bad ones. Will not make again and do not recommend

This turned out so good, although I didn’t follow the recipe exactly. I thought it might turn out too heavy using the milk, so I used chicken broth instead as the liquid. It still turned out nice and creamy, so the original with milk must be very creamy. I did not use the onions. I had steamed broccoli so I used that instead of mushrooms. I had to stir the casserole toward the end of cooking because I realized some of the macaroni was too dry and was going to turn out chewy on the top layer.

Used evaporated milk and substituted the onion with onion flakes. Also added dash of salt, pepper and garlic powder. Awesome dish!

I followed some others’ advice and cooked the penne (I didn’t have elbow) for about 5 minutes before anything. This is REALLY easy to make – throw everything together and bake. I really like how it seems like you can always add/subtract based on what you have or your taste. For instance, I don’t like mushrooms, so I left them out. I also used Mexican blend shredded cheese instead of cheddar, simply because I didn’t have cheddar. I also used minced onions from my spice rack instead of chopped onions, and I added maybe about 1/4 cup of red pepper flakes. Anyways, I’d definitely make this again, and I’ll keep exploring different options for ingredients. I’m intrigued by adding in some small green peppers, maybe some shredded tomatoes+green chiles, maybe even corn. Bottom line: if you have a couple cans of chunk chicken and a couple cans of cream of chicken soup, you can create some version of this casserole in under an hour and impress your lady.

I used half orzo and half veggie spiral pasta (because it was all I had), added pepper and broiled it the last few minutes to really brown the top. It was SO much better than I expected it to be!