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“This is a wonderful casserole when you need to feed a crowd. It is very flavorful & has lots of veggies. I don't know who Verna Ross is: I got this recipe over 30 years ago, possibly from a Farm Journal cookbook, but I am not positive.”
1hr 20mins

Ingredients Nutrition


  1. Cook chicken with onions, carrots, and 1 T salt in water to cover.
  2. When tender, remove and cool chicken.
  3. Cut meat into cubes.
  4. Strain and skim broth and reserve to cook the macaroni.
  5. Meanwhile, saute the chopped onion and mushrooms in the oil until limp.
  6. Season with salt and pepper.
  7. Mix with vegetables and spices and cook for 5 minutes, breaking up tomatoes with a wooden spoon.
  8. Cook the pasta in the reserved broth, with additional water if necessary, till just al dente.
  9. Drain.
  10. Combine noodles, chicken, and vegetables, mixing well.
  11. Place in a 6 quart casserole and correct seasoning, if necessary.
  12. Sprinkle with crumbs& dot with cheese.
  13. Bake at 375F for 20-25 minutes or till nicely browned.
  14. Tip: I don't own a 6 quart casserole, so I just divide the food into 2 casseroles.

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