Creamy Chicken Casserole

3 1/2 ounces elbow macaroni (1 cup)
3/4 cup milk
1 10 3/4-ounce can condensed cream of chicken soup
2 cups chopped cooked chicken
1 cup shredded sharp American cheese (4 ounces)
1 4-ounce can mushroom stems and pieces, drained
1/4 cup chopped pimiento

Cook macaroni according to package directions; drain. In a bowl stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento, and cooked macaroni; mix well. Turn mixture into a 2-quart casserole. Bake, covered, at 350 degrees for 50 minutes. Uncover and stir. Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.


© 2001 Rick McDaniel

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

If you like this recipe, I think you’ll really enjoy this cookbook:

[asa]084873114X[/asa]

Leave a comment

Name: (Required)

eMail: (Required)

Website:

Comment:

By submitting a comment here you grant this site a perpetual license to reproduce your words and name/web site in attribution. Keep it clean, Respect others. Don't hate, Don't use language you wouldn't use with your mom or your comment will be removed.