Chicken And Fettuccine Casserole
Creamy chicken and fettuccine casserole combines tender chicken, spinach, mushrooms, and pimientos in a rich sauce, topped with cheese—perfect comfort food for family dinners.
Ingredients
- 1 large cooked and boned chicken ⓘ
- 1/4 cup butter
- 1/4 cup flour ⓘ
- 1 cup milk ⓘ
- 1 cup chicken broth ⓘ
- 5 oz. cooked and drained fettuccine ⓘ
- 2 cups sour cream ⓘ
- 1 package frozen spinach cooked and drained ⓘ
- 6 oz. jar mushrooms
- 1 can sliced water chestnuts
- 1 jar pimientos ⓘ
- 1/2 cup chopped onions ⓘ
- 1/2 cup chopped celery ⓘ
- 1/3 cup lemon juice ⓘ
- 2 teaspoons seasoning salt ⓘ
- 1/2 teaspoon cayenne ⓘ
- 1 teaspoon paprika ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
Instructions
- Melt butter in a saucepan and stir in flour until smooth.
- Gradually add milk and chicken broth, stirring constantly until the mixture thickens.
- Add sour cream, cooked chicken, cooked spinach, mushrooms, water chestnuts, pimientos, onions, celery, lemon juice, seasoning salt, cayenne, paprika, salt, and pepper. Mix well.
- Pour the mixture into a buttered casserole dish.
- Top with cheese.
- Bake in a preheated oven at 300°F (150°C) for 25 to 30 minutes until heated through and bubbly.
Tips & Substitutions
For a creamier consistency, consider adding a bit more sour cream or using half-and-half instead of milk. You can substitute the fettuccine with any pasta shape you prefer, such as penne or rotini. Adding fresh herbs like parsley or thyme can enhance the flavor. If you want to add a crunchy texture, top with breadcrumbs before baking.
Serving Suggestions
This Chicken And Fettuccine Casserole pairs beautifully with a crisp green salad or garlic bread for a complete meal. You might also serve it alongside steamed vegetables or a light soup. For a comforting dinner, it complements dishes like Mom'S Barbecue Chicken Wings or a side of roasted potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through, covering with foil to prevent drying out. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Fettuccine Casserole contains roughly 563 calories, with 18g protein, 80g carbohydrates, and 19g fat. It is an excellent source of vitamin D (54% of the Daily Value), vitamin A (40% of the Daily Value), and protein (36% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 884mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie or any cooked chicken works well here. Just make sure to shred or chop it into bite-sized pieces for even distribution in the casserole.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of baking and refrigerate it for up to 24 hours. When ready to bake, simply add a few extra minutes to the baking time to ensure it’s heated through.
What can I substitute for sour cream?
If you're looking for a substitute, you can use Greek yogurt or a mixture of cream cheese and milk for a similar creamy texture. Just ensure to adjust the flavors slightly to maintain the dish's balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).