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Creamy Chicken Casserole

Chef.at.Home's picture
Ingredients
  Elbow macaroni 3 1⁄2 Ounce
  Milk 3⁄4 Cup (12 tbs)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Chopped cooked chicken 2 Cup (32 tbs)
  Shredded sharp american cheese 4 Ounce (1 Cup)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Chopped pimiento 1⁄4 Cup (4 tbs)
Directions

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° for 50 minutes.
Uncover and stir.
Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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