“Boula Boula” Chicken Bake Casserole — The PRINGLES Casserole!
Growing up, this dish was everything. My Nanny and my mom made, what I called “Boula Boula” all the time — a simple, cozy, budget‑friendly chicken casserole that fed our whole family and always tasted like home. If you love easy weeknight meals, this one is for you.
This recipe uses pantry staples: canned chicken (or tuna if preference), cream of mushroom soup, noodles, cheese, and the BEST part… a crunchy Pringles topping. It’s quick, comforting, and perfect for busy nights or when you just need a little nostalgia on a plate.
10
servings15
minutes20
minutes500
kcalKeep the screen of your device on
Ingredients
3 (12.5 oz) cans chicken breast, drained
12 oz elbow macaroni
1 (10.5 oz) can cream of mushroom soup
1 cup milk (use the soup can to measure)
1 medium onion, chopped
12 oz shredded cheese (cheddar works great) Sliced cheese can also be used
1 teaspoon black pepper
1 teaspoon salt
1 can Original Pringles, crushed
Directions
- Preheat oven to 350°F (175°C).
- Cook the macaroni according to package directions.
- In a large skillet over medium heat, combine the drained chicken and chopped onion.
Cook for a few minutes until the onion softens. - Stir in the cream of mushroom soup, milk, salt, and pepper.
Mix well and let it heat through. - Drain macaroni.
- In a large casserole dish, add the cooked macaroni and chicken mixture.
Stir until evenly combined. - Sprinkle shredded cheese evenly over the top.
- Cover with crushed pringles
- Bake for about 10–15 minutes, or until the cheese is melted and the Pringles are golden and crispy.
Recipe Video
Thank you
- Recipe can be supplemented with canned Tuna, also add one can of sweet peas for the nostalgic version of the dish growing up!
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Thank you for your support as always,
Mary
@Southernspoon