Chicken Or Tuna Casserole Food

TUNA CASSEROLE

Tuna Casserole image

Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 11

Ingredients

Coarse salt and ground pepper
3/4 pound tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
1/2 ounce Parmesan, grated (2 tablespoons)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed

Steps:

Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g

CHEESY CHICKEN TUNA CASSEROLE

Cheesy Chicken Tuna Casserole image

I threw this together with what I had on hand, trying to use up leftover chicken in something besides chicken salad, which is what I usually make. My family loves the chicken salad, but I like to change things up sometimes. :)

Provided by Lauren Conforti

Categories Casseroles

Number Of Ingredients 10

Ingredients

1 1/2 c chicken, cooked & cubed
1 can(s) solid white tuna, drained
1/2 lb macaroni (bow toes, shells, elbows, your choice)
1 can(s) cream of chicken soup, undiluted
1/3 can(s) evaporated milk (use soup can)
1 sm can(s) mushrooms
1 pkg mixed vegetables (i used a bag of broccoli, cauliflower, carrots, snow peas, & water chestnuts)
2 c cheese, shredded (cheddar or your favorite) divided
celery seed
onion, minced

Steps:

1. Cook pasta to just before al dente. Drain.
2. In a large bowl, combine pasta and the remaining ingredients, reserving 1/2 of the cheese. Mix.
3. Spoon into a large casserole dish. Top with remaining cheese.
4. Bake at 350 for about 20-30 minutes, or until top is bubbly and starting to get golden brown.

BEST EVER TUNA NOODLE CASSEROLE

Best Ever Tuna Noodle Casserole image

This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.

Provided by Bread n Butter

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/4 cup shredded cheddar cheese
salt and pepper

Steps:

Mix the cream of chicken, mayonnaise and milk together in a large bowl.
Add the diced celery and onion.
Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
Salt and pepper to your taste.
Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3

TUNA OR CHICKEN ENCHILADA CASSEROLE

Tuna or Chicken Enchilada Casserole image

I made this up the other night using what I had on hand. It turned out pretty good! If you don't enjoy pasty flour tortillas I think this would work great with cooked rice. Also the onion will remain slightly crunchy so if you don't like that then you can omit it or sauté it first.

Provided by Engrossed

Categories Tuna

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (12 ounce) can tuna in water or 12 ounces cooked chicken, shredded
1 (11 ounce) can canned corn niblets, drained
1 (7 ounce) can diced mild green chilies, drained
1 (2 1/4 ounce) can sliced black olives, drained
1 small white onion, chopped (optional)
1 cup sour cream
2 cups monterey jack and cheddar cheese blend, shredded
5 soft taco-size flour tortillas, torn into bite sized pieces
1 (28 ounce) can red enchilada sauce or 1 (28 ounce) can green enchilada sauce
1 cup monterey jack and cheddar cheese blend, shredded (to top)
iceberg lettuce, to serve
sour cream, to serve

Steps:

Preheat oven to 350°F.
Mix the first 8 ingredients together through the tortillas.
Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
Spread enchilada mix over the sauce in the 13x9 dish.
Pour the remaining sauce over the enchilada mix.
Top with remaining 1 cup of cheese.
Bake for 1 hour until bubbly.
Let sit for 5-10 minutes before serving.
Great with crisp torn iceberg lettuce and sour cream.

Nutrition Facts : Calories 430.8, Fat 24.9, SaturatedFat 13, Cholesterol 69.1, Sodium 1274.6, Carbohydrate 26.8, Fiber 2.9, Sugar 2.9, Protein 26.1