Hawaiian Chicken Casserole

Hawaiian Chicken Casserole

Looking for a quick way to feed the masses? Try making this Hawaiian Chicken Casserole the next time you are pressed for time. I will admit that the first time I tried this casserole it was not like I expected. Adding pineapple to a noodle casserole was new to me but now we have an easy to make, easy to take dish that feeds a houseful!

Because everything is already cooked, the baking time is really just for heating up the dish. You could easily adapt this to your crock pot and cook on low for a couple of hours.

Hawaiian Chicken Casserole

Ingredients:

• 1 bag Egg Noodles (any noodle works)
• 2 Tablespoons Melted Butter
• 2 cans Cream of Chicken Soup (or try our Cream of Something Mix)
• 1 Tablespoon Salt (more or less to taste)
• 2 cans Chicken, drained (or 3 cups cooked, shredded chicken)
• 1 bag Slivered Almonds
• 1 cup Milk (Whole or 2%)
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Black Pepper
• 1 can Pineapple Tidbits (with juice)
• 3/4 to 1 cup Dry Bread Crumbs
• Optional – several shakes of hot sauce

 

Directions:

• Prepare noodles per package directions
• While waiting on the noodles to cook combine soup, salt, chicken, milk, Worcestershire sauce, Pepper and pineapple tidbits (hot sauce) in a large bowl
• Once noodles are cooked, drain and place in large bowl with sauce mixture
• Gently stir to combine
• Pour into large casserole dish (9×13 or 2 smaller ones)
• Top with bread crumbs and almonds
• Bake at 350 for 20-30 minutes or until hot and bubbly

This casserole can be mixed up to create an entirely different dish by adding any vegetable your family enjoys. My crew love the little peas and carrots added to most casseroles. They add color to the casserole which this one could use. Likewise, we have also tried this with ground beef and ground turkey with good results.