Nifty Thrifty Chicken Casserole

This budget-stretching casserole takes whatever cooked protein you’ve got on hand, whether that’s chicken, turkey, ham, or even canned tuna, and turns it into a filling weeknight dinner loaded with noodles, fresh spinach, and two kinds of cheese.

Cottage cheese is the clever move here. It melts into a creamy sauce during baking without the fuss of making a roux, and it adds protein to stretch the dish further. Combined with shredded cheddar and chopped pimiento for little bursts of sweetness, you get a casserole that punches well above its price tag.

Stir the casserole two to three times during baking. The spinach sits on top and will dry out if you leave it undisturbed. Folding it back into the noodle mixture keeps everything evenly moist.

Toss the cooked noodles with margarine and celery salt while they’re still hot so they absorb the seasoning instead of just sitting on the surface.

Chef Tips

• Use leftover rotisserie chicken for the fastest prep
• Tear the spinach into bite-size pieces so it distributes evenly through the noodles
• Cottage cheese with small curds blends more smoothly than large curd
• Cover with foil for the first 20 minutes if the top is browning too fast

Variations

• Swap cheddar for Swiss or pepper jack to change the flavor profile
• Add sliced mushrooms for an earthy, meaty layer
• Use frozen chopped spinach (thawed and squeezed dry) when fresh isn’t available