Chicken Medley Casserole

Chicken Medley Casserole

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raymond spencer


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.


★★★★★ 2 votes

35 Min


  • 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
  • 1/2 c
    crumbled bacon bits
  • 1
    (8 ounce) package shredded cheddar-monterey jack cheese blend

How to Make Chicken Medley Casserole


  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.

Printable Recipe Card

About Chicken Medley Casserole

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

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