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Deviled Chicken Casserole

Deviled Chicken Casserole


  • 1 tablespoon olive oil

  • 3 tablespoons butter

  • 1 large rib celery with leafy tops, finely chopped

  • 1 onion, finely chopped

  • 2 large cloves garlic, chopped

  • Salt and pepper

  • 3 tablespoons flour

  • 2 ½ cups milk, warmed

  • 1 tablespoon Old Bay Seasoning

  • 2 teaspoons ground mustard

  • 1 rotisserie chicken, shredded

  • Hot sauce, to taste (Rach goes strong with 2 to 3 tablespoons)

  • 2 to 3 tablespoons Worcestershire sauce

  • 1 pound short-cut pasta

  • 6 hard-boiled eggs (store-bought precooked or homemade), chopped

  • 2 cups shredded yellow cheddar cheese

  • Chives, finely chopped, for garnish


Serves: 6

Heat a large pot of water to boil for pasta.

Heat oven to 375°F.  

Heat oil, 1 turn of the pan, in a deep skillet and melt butter into oil.

Add celery, onions and garlic and season with salt and pepper. 

Soften 2 to 3 minutes, sprinkle the flour in and stir a minute.

Add the milk, then thicken base sauce. Whisk in Old Bay and mustard and reduce heat. 

Add chicken and then the hot sauce and Worcestershire sauce and fold it all together, then reduce heat to warm/low.   

Undercook pasta by 2 minutes, reserve half a mug of water, drain and add to chicken. 

Fold in chopped hard-boiled eggs, transfer to casserole dish and top with cheese.

Bake to melt and brown cheese, 20 minutes or so.

Top with chives and serve.