Make-Ahead Chicken and Greens Casserole

On a day when you have some free time during the day and want a quick and easy dinner: this one’s for you!

I threw it together that afternoon…

…left it in the fridge until we were ready…

…bake it…

…then enjoy it!

Make-Ahead Chicken and Greens Casserole


  • 20 stalks asparagus (cut into 2 inch pieces)
  • 15 ounce can of no salt added peas (drained)
  • 1 pound boiled boneless skinless chicken breast
  • 1 medium sweet onion (diced)
  • 13.5 ounce box of whole wheat penne regate
  • 10 3/4 ounce can of reduced fat cream of celery soup (undiluted)
  • 1 cup reduced sodium natural chicken broth
  • 4 ounces shredded mozzarella cheese (divided)
  • 1/2 cup of pasta water (from when you boil the noodles)
  • salt
  • pepper
  • 1/2 cup bread crumbs


  • In a large bowl combine asparagus and peas.
  • Now, in a large stock pot, boil the chicken (about 20 minutes), shred and add to the bowl.
  • Sauté the onions in the same pot and add to the bowl.
  • Again, in the same pot, cook the noddles until very firm or al dente and add to the bowl.
  • In a medium bowl, combine the soup, broth, 3 ounces of the mozzarella cheese, pasta water, salt and pepper.
  • Add the soup mixture to the large bowl and stir.
  • Pour into a 14.5″ X 11″ casserole dish.
  • Top with 1-2 more ounces of the mozzarella cheese and bread crumbs.
  • Cover with aluminum foil.
  • At this point, you can either go ahead and bake it or put it in the refrigerator for later.
  • Preheat oven to 350°.
  • Bake covered for 35 minutes.
  • Uncover and bake an additional 10 minutes.

Servings: 8-10

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