This 5-ingredient make-ahead church supper casserole is one of those cozy, pass-the-pan dishes that feels right at home on a long folding table in the church basement. It’s inspired by the kind of casseroles our moms and grandmas used to bring to potlucks—simple, hearty, and meant to feed a crowd without a lot of fuss. Everything bakes together into a creamy, cheesy, stick-to-your-ribs meal that you can assemble the night before and pop into the oven when you get home from work or just before heading to a church gathering. It’s the kind of recipe you make when you want something dependable and comforting that people of all ages will happily scoop onto their plates.
This casserole pairs really nicely with a big green salad—think romaine or mixed greens with cucumbers, cherry tomatoes, and a simple vinaigrette to balance the richness. A side of steamed green beans or buttered corn is always a hit with kids and grown-ups alike. Warm dinner rolls or slices of crusty bread are great for soaking up the creamy sauce, and if you’re serving this at a church supper, a simple fruit salad or a tray of cut-up seasonal fruit adds a fresh, colorful touch to the table. For dessert, anything classic and homey—like brownies, lemon bars, or a sheet cake—fits right in.
5-Ingredient Make-Ahead Church Supper Casserole
Servings: 8
Ingredients
12 oz egg noodles (wide, uncooked)
3 cups cooked shredded chicken (rotisserie or leftover)
2 (10.5 oz) cans cream of chicken soup
2 cups shredded cheddar cheese, divided
1 cup sour cream
Directions
Cook the egg noodles according to the package directions until just al dente. Drain well and set aside to cool slightly.
In a large mixing bowl, stir together the cream of chicken soup and sour cream until smooth.
Add the cooked shredded chicken and 1 1/2 cups of the shredded cheddar cheese to the soup mixture. Stir until everything is evenly combined.
Pages: 1 2
