Comments on: Creamy Chicken Pasta Casserole

By: Nancy

Nancy — Mon, 20 Nov 2023 00:09:10 +0000

This turned out great. I added broccoli cuts and used a tsp of the salt instead of half a tsp and topped it with a cup of triple cheese because I love cheese lol. I'm going to definitely make this again!

By: Kristen Chidsey

Kristen Chidsey — Wed, 10 May 2023 16:43:46 +0000

In reply to Lisa. Thank you for sharing your success and review, Lisa! I appreciate it! And I love that you snuck in turnips ;)

By: Lisa

Lisa — Wed, 10 May 2023 14:13:01 +0000

Excellent casserole! I used chickpea pasta and added diced turnips (from my csa box) to the pasta during the last 5 mins of cooking, No one noticed them🤫 I had closer to 3 cups of leftover chicken and it worked just fine. I used wheat flour for the roux—no problem! I also froze the recipe, thawed and cooked per your instructions and it came out perfectly! Love the flexibilty of this and will definitely make it again!

By: Kristen Chidsey

Kristen Chidsey — Tue, 25 Apr 2023 10:59:44 +0000

In reply to Tam L. Wonderful. Thank you for sharing Tam.

By: Tam L

Tam L — Tue, 25 Apr 2023 00:52:12 +0000

This dish is so delicious! I will definitely have this in my rotation!

By: Kristen Chidsey

Kristen Chidsey — Wed, 24 Aug 2022 12:48:37 +0000

In reply to Texgal. Hey There! Good for you for trying to cook more :) Yes, you can freeze the casserole once baked and cooled. Keep in mind it MAY dry out a bit when defrosted and reheated, so you may want to add in a bit of extra broth with heating (just a tablespoon or two). You can add 2 cups of defrosted peas, defrosted frozen veggie mix, or steamed chopped broccoli florets to the casserole without needing to use any additional sauce. Enjoy!

By: Texgal

Texgal — Wed, 24 Aug 2022 12:22:27 +0000

You say how you can freeze the "unbaked casserole" but can you freeze it once cooked? There are only two of us with a busy life and I like to be able to cook and freeze for later. I can't tell you how much I appreciate the optional modifications! If you add veggies, do you need more sauce? As you can tell, I'm not a cook but trying!

By: Kristen Chidsey

Kristen Chidsey — Wed, 15 Jun 2022 11:03:25 +0000

In reply to Frances Wiefling. I am so happy that both you and your grandson enjoy this casserole. He is super lucky to have you making him homecooked meals :)

By: Frances Wiefling

Frances Wiefling — Tue, 14 Jun 2022 21:34:24 +0000

This is a very good recipe.I try to send a casserole with my grandson to work as it’s easy to warm over. There are a few he likes to take more often. This is one of them. He left some for my supper which I am truly grateful. Not at hard to put together and I will be making again.
Thank you for the recipe.

By: Kristen Chidsey

Kristen Chidsey — Sun, 07 Mar 2021 12:37:23 +0000

In reply to Jen. HA! I love/hate when that happens! It means it is a good one, but you have to cook again!

By: Jen

Jen — Sun, 07 Mar 2021 12:15:21 +0000

This was delicious! I made a double batch for my large family and planned to have leftovers but they ate it all up.

By: Kristen Chidsey

Kristen Chidsey — Thu, 25 Feb 2021 12:10:23 +0000

In reply to Kathleen Price. Thank you for that feedback! I will add that to the notes in the recipe card! I always want to make things clear, so I appreciate you clarifying!

By: Kathleen Price

Kathleen Price — Thu, 25 Feb 2021 06:39:29 +0000

In reply to Kristen Chidsey. I think that the "Once cooked, drain but DO NOT rinse the cooked pasta. You need that starch on the outside of the noodles to help the sauce adhere to the noodles." is what was confusing.

By: Shannon

Shannon — Mon, 22 Feb 2021 18:23:19 +0000

In reply to Kristen Chidsey. Hi Kristen, the recipe card says to bring the chicken stock thyme, salt & pepper mix to a boil, lower the heat, and add the milk and cheese. But the site directions don't say anything about lowering the heat, and say to include the seasonings with the milk and cheese. These directions and when to add the seasonings are slightly different. Don't mean to nitpick - I'm just a beginner cook and I want to get it right! ;)

By: Kristen Chidsey

Kristen Chidsey — Mon, 22 Feb 2021 16:14:09 +0000

In reply to carole savitt. Hi Carole. The serving size equals about 1 and 1/2 cups. Enjoy! You can also use skim milk to make it a bit less rich.

By: Kristen Chidsey

Kristen Chidsey — Mon, 22 Feb 2021 16:13:05 +0000

In reply to Shannon. Hi Shannon! I am not sure where you see the discrepancy. The directions in the recipe card are more detailed, but the idea is generally the same. Let me know and I can help to clarify.

By: carole savitt

carole savitt — Mon, 22 Feb 2021 15:52:26 +0000

i am dieting but would love to make this chicken dish. How big is a serving sol I can figure the calories for one bowl. Thanks!

By: Shannon

Shannon — Mon, 22 Feb 2021 15:04:47 +0000

I can't wait to make this, but your directions in the body of the site seem to contradict the ones in the recipe. Can you please clarify?

By: Kristen Chidsey

Kristen Chidsey — Thu, 07 Jan 2021 12:08:56 +0000

In reply to Glenda. I am so glad you enjoyed Glenda! I love how you sped this recipe up by cubing the chicken and sauteeing it before preparing the sauce--great idea.

By: Glenda

Glenda — Thu, 07 Jan 2021 08:08:19 +0000

Delicious sauce, creamy and very flavorful. Made the sauce as written with the corn starch adjustment for the gluten free version. I did not shred the chicken, I just cubed the chicken breasts and sautéed in butter with salt and pepper while I was making the sauce. It seemed quicker since I didn't have any rotisserie chicken on hand. I had some gluten free noodles on hand and it made a very satisfying meal with an added side veggie. This goes on my "keeper" list! Also, I was too hungry to bake it. Just mixed together and served right out of the pan. Thank you for sharing and for your menus. They are very helpful since coming up with meal ideas is my biggest challenge.

By: Kristen Chidsey

Kristen Chidsey — Tue, 22 Dec 2020 12:18:59 +0000

In reply to Theresa. So glad you enjoyed!