Georgetown Bread Basket

Two-Way Tuna/Chicken Casserole **no peas=kid approved!

Servings: 6-8
Category: Fish, Mains, Poultry


  • 4 cups cooked pasta
  • 2 cans tuna OR flaked chicken, drained
  • 2 cans condensed cream of mushroom OR cream of chicken soup
  • 1/4 tsp garlic powder (optional, but yummy!)
  • 1 cup milk
  • 1 cup shredded cheddar cheese ***(optional, but preferred!  Or use 2 boxes mac and cheese, prepared, in place of pasta – its cheesiness is a great substitute if shredded cheddar isn’t available!  If you’re going this route, mix the 2 boxes prepared mac and cheese with the soup, tuna and garlic powder, but omit the extra milk listed in the recipe)
  • 1/4 cup breadcrumbs or crushed crackers
  • 3 tsp melted butter or margarine/oil


  • Preheat oven to 375 degrees
  • Grease medium casserole dish with 1 tsp of butter/oil or line bottom with parchment (NOT waxed) paper
  • Whisk soup, milk and garlic powder together in large bowl.  Once smooth, stir in cooked and drained pasta, drained tuna/chicken and shredded cheese. Combine but do not over mix
  • Spoon into prepared casserole dish, cover with foil (avoid letting foil touch top of casserole) and bake in preheated oven for about 30 mins/until centre is hot.  Remove from oven and take off foil
  • Combine breadcrumbs/cracker crumbs and melted butter and sprinkle over top of casserole.  Bake 5 mins more
  • ***Note*** 1/2 can of drained peas sprinkled in will boost protein and nutrition, but you may leave them out