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There’s no going wrong with a Chicken Casserole. Perfect as comfort food, on a summer evening, or a Sunday afternoon.

I’ve updated the measurements a bit to fit with today’s packaging availability. This will make a small casserole, so double it or triple it if you need more than an 8 x 8 casserole.

Give it a try and let me know what you think in the comments below!

Kitchen Items for this Recipe

Enjoy and happy cooking! ?

How to Make Chicken Casserole

Chicken Casserole


  • 1 8 oz box macaroni, uncooked (approximately half of a standard box)
  • 1 12.5 oz can chicken (or one chicken breast, shredded)
  • 2 10.5 oz cans cream of mushroom soup
  • 2 Cups milk
  • 1/2 lb Velveeta Cheese, cut fine
  • 4 eggs hard boiled, cut fine
  • 1 small onion, diced


  • In a large bowl, mix together all ingredients
  • Scoop ingredients into small casserole pan
  • Place inrefrigerator and allow it to sit overnight
  • Remove from refrigerator 1 hour before baking
  • Bake at 350° for 1 hour
Course: Main Course
Cuisine: American
Keyword: Casserole, chicken, chicken casserole
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So glad you're here, I'm Tiffany! Welcome to Cast Iron Lane, where butter is stacked high and the sweet tea flows like wine. Grab a glass or mug, and let's stroll down the lane. Have a vintage recipe or book to share with me? Contact me here.

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