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Cheddar Chicken Casserole

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  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)

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: 
Main Dish
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 579 Calories from Fat 255

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 8.5 g42.6%

Trans Fat 0 g

Cholesterol 72 mg24%

Sodium 1177.9 mg49.1%

Total Carbohydrates 49 g16.2%

Dietary Fiber 1.8 g7.4%

Sugars 2.9 g

Protein 33 g66.5%

Vitamin A 15.9% Vitamin C 7.4%

Calcium 19.7% Iron 25.3%

*Based on a 2000 Calorie diet

Cheddar Chicken Casserole Recipe