Butter Chicken Casserole
With store-bought, prepared butter chicken sauce, this jazzed-up chicken and No Yolks® casserole is a quick and easy dish that tastes fantastic.
Ingredients
- 12 oz. No Yolks® Broad
- 14 oz. prepared butter chicken sauce
- 2 cups Monterey Jack cheese, shredded and divided
- 1 1/2 cups cups cooked chicken, shredded
- 1 cup frozen peas
- 2 Tbsp fresh cilantro, finely chopped
- 1/4 cup store-bought crispy onions
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions. Drain well, reserving 1/2 cup cooking liquid.
- Return pasta and reserved cooking liquid to pot set over low heat. 3. Stir in butter chicken sauce until well coated. Stir in half of the Monterey Jack cheese, chicken and peas.
- Transfer to greased 9-inch square baking dish. Sprinkle with remaining Monterey Jack cheese.
- Bake for 15 to 20 minutes or until golden and heated through. Sprinkle with cilantro and scatter crispy onions over top before serving.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
