Club Chicken Casserole Better Homes and Gardens 1977
Take a comforting trip back in time with this vintage classic: the Club Chicken Casserole from Better Homes and Gardens, 1977. This hearty, crowd-pleasing dish layers tender shredded chicken, al dente elbow macaroni, and a creamy sauce made with condensed cream of mushroom soup and milk, all brightened by a medley of peas, carrots, and a hint of onion. Topped with a blend of gooey cheddar cheese and buttery crushed cracker crumbs, it bakes to golden, bubbly perfection in just 30 minutes. Perfect for weeknight dinners or potluck gatherings, this retro-inspired casserole is the epitome of nostalgic comfort food. Keywords: retro casserole recipe, chicken casserole, creamy chicken and macaroni bake, Better Homes and Gardens 1977 recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Cooked chicken, shredded
- 1 cup Uncooked elbow macaroni
- 1 can Condensed cream of mushroom soup
- 0.5 cup Milk
- 1 cup Frozen peas and carrots, thawed
- 1 cup Shredded cheddar cheese
- 0.5 cup Crushed butter crackers (e.g., Ritz crackers)
- 2 tablespoons Butter, melted
- 0.5 cup Onion, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a 2-quart casserole dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large mixing bowl, combine the cooked macaroni, shredded chicken, thawed peas and carrots, and chopped onion.
In a separate bowl, whisk together the condensed cream of mushroom soup, milk, salt, and black pepper until well blended.
Pour the soup mixture over the chicken and macaroni mixture. Stir to coat all ingredients evenly.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, toss the crushed butter crackers with the melted butter until coated. Sprinkle this mixture over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
