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Cheddar Chicken Casserole

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Ingredients
  Frozen chicken breasts 1 Pound (1 Package)
  Water 2 Cup (32 tbs)
  Green onions 3 , cut into pieces
  Celery 3
  Elbow macaroni 1 Cup (16 tbs)
  Shredded cheddar cheese 1⁄4 Pound (1 Cup)
  Cashew nut meats 1⁄2 Cup (8 tbs)
  Canned cream of chicken soup 21 Ounce (2 Cans)
  Crushed cheddar cheese crackers 3⁄4 Cup (12 tbs)
Directions

Simmer chicken breasts in water with onions and celery tops until tender, about 25 minutes.
Strain off broth and reserve.
Let chicken cool slightly, then skin; remove meat from bones, and break into chunks.
Meanwhile, cook macaroni in boiling salted water until almost tender; drain and turn into a greased 2-quart casserole.
Sprinkle shredded cheese over macaroni, cover with chicken.
Sprinkle with nut meats and pour over the soup, thinned with 2/3 cup of the reserved chicken stock.
Top with crackers and bake, uncovered, in a moderate oven (350°) for 30 minutes, until bubbly.
If this dish is prepared ahead and refrigerated, bake it for 45 minutes at 350°.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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