Chicken Casserole

Name: Chicken Casserole
Yield: 8 Servings
Ingredients: 1 pound rotini or macaroni pasta (1 package); 1 can chicken (about 12 ounces); 1 can low-sodium tomato sauce (about 15 ounces); 1/2 can low-sodium green peas, drained (about 8 ounces); 3 slices pasteurized processed American cheese

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This chicken casserole is a simple, satisfying main dish for lunch or dinner.

Makes

8 Servings

Ingredients

1 pound rotini or macaroni pasta (1 package)
1 can chicken (about 12 ounces)
1 can low-sodium tomato sauce (about 15 ounces)
1/2 can low-sodium green peas, drained (about 8 ounces)
3 slices pasteurized processed American cheese

Directions

Preheat oven to 350 °F.
Cook rotini or macaroni according to package directions. Drain well.
In a large oven-safe dish, mix the chicken, tomato sauce, peas, and macaroni.
Add the 3 slices of cheese on top of the casserole.
Bake for 30 to 40 minutes.
Serve hot.

Notes

Learn more about: Peas

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.