Chicken Medley Casserole Recipe

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Chicken Medley Casserole

raymond spencer

By
@clownman70360

you are gonna love this recipe,the casserole is now fill with chicken nuggets,chicken fingers and even popcorn chicken,it great with mac and cheese and cornbread,kids will love it too.


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Comments:

Serves:

8

Cook:

35 Min

Method:

Bake

Ingredients

1/2 lb
farfalle (bow tie) pasta
2
carrots, chopped
15
cooked all- white meat chicken nuggets
10
cooked all white meat chicken fingers
25
cooked all white meat popcorn chicken
3
(10.75 ounce) can cheddar cheese soup
1 c
milk
1/2 c
crumbled bacon bits
1
(8 ounce) package shredded cheddar-monterey jack cheese blend

Directions Step-By-Step

1
Fill a large pot with lightly salted water and bring to
a rolling boil.Stir in bow tie pasta and return to a boil.Cook uncovered,stirring occasionally,until tender but still slightly firm,about 12 minutes.Drain well and set aside.
2
Preheat oven to 350 degrees F.
Spray a 9x13-inch baking dish with cooking spray.
Whisk cheddar cheese soup with milk in a bowl until smooth.Spread the cooked bow tie pasta over the bottom of the baking dish,add chicken nuggets and carrots over the pasta,mix well.Pour about 1/4 of the soup mixture over the pasta,stirring gently to coat pasta with soup.Lay chicken fingers and popcorn chicken over the pasta.Sprinkle with crumbled bacon bits over chicken and pasta mixture.
3
Pour remaining soup mixture evenly over casserole,being sure it soaks through to the bottom of the dish.Top casserole with shredded cheddar-monterey jack cheese.Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling,about 35 minutes.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy