• 1 stick salted butter, set your butter wrapper aside
  • 1/2 cup unbleached all-purpose flour
  • 2 cups cooked chicken, shredded
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups Pacific all-natural free range chicken broth
  • 3 cups milk
  • 1/4 cup dry sherry
  • 1 pound linguini, broken in half
  • 1 (10 -ounce) package frozen peas
  • Crumb Topping:
  • 3 slices of country white bread
  • 2 tablespoons salted butter, melted
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme


Cream Sauce.


Crunchy flavorful topping.

Do I need to say any more?

I love casseroles that make enough food for a second meal. This delicious creamy chicken and pasta casserole is super quick to make when you have leftover chicken, too.

Preheat your oven to 350 degrees F.

TIP: Use the butter wrapper to grease your 9 x 13-inch baking pan.

First shred leftover chicken or boil chicken in salted water. Let it cool and then shred it. You can also use leftover chicken or shred up a rotisserie chicken.

In a large saucepan, melt butter. Add flour and stir for one minute. Add chicken broth, milk and sherry. Stir until it becomes thickened. Add salt, pepper and cooked chicken.

Boil the linguini in salted water. Do not cook all the way through because it will continue to cook a bit in the oven.

Remove your linguini and add to your creamy chicken mixture. Toss. You can also add a little of your pasta water if you need to.

Place your three slices of bread in a food processor. Pulse until you have coarse bread crumbs. Place in a small bowl. Add two tablespoons of melted butter, oregano and thyme. Sprinkle all over the top of your casserole.

Place in the middle of your oven and bake for 15 minutes or until golden browned on top.