I love tuna casserole with any combination of veggies, noodles, and flavors. But, unfortunately, my husband doesn’t. He’ll eat tuna in sandwiches, but he doesn’t like it in salads or cooked in casseroles. So, when I found this fabulous recipe in a magazine years ago I would make it for my kids and me whenever John was working late or traveling. Then one day it finally dawned on me to try this great recipe with chicken instead! My husband loves Tuna Tempter–uh, Chicken Tempter this way!

I’ve made some additions to the original Mueller’s recipe but it’s still really quick and easy to throw together. It’s also a great way to use up leftover rotisserie chicken or leftover grilled chicken. The creamy sauce is amazing and so simple though it uses not-so-healthy canned cream of celery soup! I usually substitute fresh red bell pepper for the pimientos in the recipe but it is good either way. While this is good with dumpling noodles I’ve used just about any kind of pasta in this recipe including sea shells, rotini, and bow ties. While I added the peas to the recipe, it’s also good with peas and carrots or mixed vegetables of any combination.

If you’re looking for a quick and easy, tasty, kid-friendly casserole using either tuna or chicken, I highly recommend this delicious main dish. You won’t be disappointed. Not only that–it’s really economical. I used to always keep the ingredients for this recipe on hand so I could make it on a whim! This is one of our family’s favorite comforting casserole recipes. I hope it will become one of yours too!

Lots of tasty chicken or tuna smothered in a creamy celery sauce with noodles and a bread crumb topping. Wonderful!

This is SO easy! Especially if you choose to use tuna or canned chicken–you can whip the whole thing up and have it ready to bake in less than 20 minutes.

Chicken or Tuna Tempter casserole is so delectable. You will love every bite.

Here’s a look at a serving of this delectable and hearty main dish.

Here’s what I did.

I had some leftover rotisserie chicken I was trying to use up for this recipe. After picking off all the meat I set it aside. However, if you use canned tuna or chicken you can whip up this recipe incredibly fast. You can also cook off 2 boneless chicken breasts and cut it down. If you do, make sure you save the chicken broth and cook your noodles in it. It adds so much flavor to the casserole.

Place butter in skillet.

Add diced celery.

Add diced onion.

Add diced red pepper or pimientos.

Saute until vegetables are tender.

Add cream of celery soup.

Stir to combine.

Add milk.

Stir to combine.

Here I’ve added all of the milk. The mixture is a little on the thin side but it thickens as the casserole cooks in the oven.

Add peas. You can also substitute peas and carrots, mixed vegetables, or any kind of stir-fry vegetable combination if you prefer or want variety.

Stir to combine.

Add chicken.

Stir to combine.

Meanwhile, while you are sauteing  the vegetables and making the sauce, cook the noodles. If you cooked off a chicken use the broth to cook the noodles in. The recipe calls for dumpling noodles. I used sea shells and a rotini-type noodles because I was making a double batch to give to friends and I was out of dumpling noodles.

Melt remaining butter in measuring cup or bowl.

Add Italian-style bread crumbs and combine.

Grease a casserole dish or spray with cooking spray.

Pour noodles into greased casserole dish or pan.

I used sea shells in the casserole I was making for friends and this cork-screw type noodle for the casserole I was making for us.

Pour the cream sauce over top of the noodles and stir a little to combine.

This is what that looks like.

Sprinkle bread crumbs over top of the casserole. This is the one I was taking to friends.

This one is for us.

Bake at 350 for about 30 minutes or until recipe is bubbly. This is what it looks like. You can see the cream sauce bubbling up a little bit over top of the bread crumbs.

Ready to serve.

Doesn’t this look wonderful?

Here’s a plate of this comforting casserole.

This Chicken or Tuna Tempter is so quick and easy to pull together. It’s economical too.

Even your kids will love this fantastic chicken or tuna casserole recipe.

Chicken or Tuna Tempter has always been one of my kid’s favorite recipes growing up. They always gobbled this great main dish up quickly!

Here’s the recipe.

CHICKEN OR TUNA TEMPTER

(Recipe adapted from Mueller’s Pasta, found in a magazine)

2 tbsp. margarine or butter

¼ cup chopped onion

1 ¼ cups milk

½ cup thinly sliced celery

1 can cream of celery soup

2 tbsp. diced pimientos (or ½ red bell pepper, diced)

2 tbsp. margarine or butter, melted

1 cup peas

7-oz. can tuna, drained, flaked

½ cup dry Italian bread crumbs

8-oz. sea shell macaroni, cooked 6 minutes, drained (can also substitute bow-tie or rotini)

In saucepan, melt 2 tbsp. butter over medium heat. Add celery and onion. Cook, stirring, 3 minutes. Stir in coup, milk, pimientos until blended. In 2-qt. greased casserole toss macaroni, tuna and peas. Pour sauce over macaroni mixture. Mix bread crumbs with melted butter. Sprinkle over top of casserole. Bake in 350° oven for 25-30 minutes or until bubbly. Makes 6 servings.

NOTE: Also very good with chicken (use about 2 cups)

I always liked to double the recipe and use a whole chicken cooked off. I also always used the chicken broth to cook the noodles in. It gives the casserole a richer, more flavorful taste.

Here’s a serving of this tasty main dish.

Here’s a serving of this delicious casserole. My youngest son always referred to me as the “Casserole Queen” since I loved making casserole dishes. I still do.

Here’s a serving for you! Taste a bite.

You may also like these recipes:

Chicken and Biscuit Casserole

Chicken Cacciatore

Hungarian Goulash

Tortellini Spinach Casserole

Pizza Meatballs

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