Quick Chicken Or Tuna Casserole
A hearty, creamy casserole combining chicken or tuna with rice and noodles, perfect for quick weeknight dinners and satisfying comfort food lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chicken and rice soup, cream of mushroom soup, evaporated milk, and canned tuna or chicken.
- Stir in the chow mein noodles until evenly coated.
- Transfer the mixture into a baking dish and spread evenly.
- Bake in the preheated oven for 1 hour until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or a sprinkle of shredded cheese on top before baking. If you prefer a vegetarian option, simply omit the tuna or chicken and replace the soups with a vegetable version. Additionally, you can substitute chow mein noodles with crushed potato chips for added crunch, similar to what is used in American recipes.
Serving Suggestions
This casserole makes a hearty main dish and pairs well with a simple side salad or steamed vegetables for a balanced meal. Consider serving it alongside Cold Chicken Salad for a refreshing contrast. For a comforting touch, a slice of crusty bread or some garlic toast can complement the dish beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken Or Tuna Casserole contains roughly 670 calories, with 26g protein, 120g carbohydrates, and 9g fat. It is an excellent source of protein (52% of the Daily Value) and iron (36% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 559mg per serving (24% 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 fresh chicken instead of canned?
Yes, you can use cooked, shredded chicken in place of canned. About 2 cups of cooked chicken should work well. Just make sure to adjust the cooking time slightly, as the casserole will need less time to heat through if the chicken is already cooked.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, just add an extra 10-15 minutes to the baking time to ensure it's heated thoroughly.
What can I do if I don't have evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with an equal amount of regular milk mixed with a bit of cream to thicken it. Alternatively, using half-and-half or even plain yogurt can achieve a similar creamy consistency for your casserole.
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).