Country Chicken Casserole
|Condensed chicken noodle soup||21 1⁄2 Ounce|
|Milk||2 Cup (32 tbs)|
|Elbow macaroni||8 Ounce, uncooked|
|Chicken with bones||15 Ounce, diced|
|Processed american cheese||8 Ounce, shredded|
|Onion||1 Small, minced|
|Hard cooked eggs||4 , shelled and sliced|
|Pimientos||3 , drained and chopped|
|Mixed herb||1 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Blend soup and milk until smooth in a 10 cup baking dish.
Stir in macaroni, chicken, cheese, onion, eggs, pimientos and salt; cover.
Bake in moderate oven (350°F) for 1 hour and 25 minutes; uncover.
Sprinkle with Parmesan cheese.
Bake for 5 minutes longer, or until cheese is crusty brown.