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Creamed Chickaroni Casserole

Microwaverina's picture
  Elbow macaroni 1 1⁄2 Cup (24 tbs)
  Milk 1 Cup (16 tbs)
  Canned condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Frozen peas 1 1⁄2 Cup (24 tbs)
  Canned chunk style chicken/6 1/2-ounce can tuna, drained and flaked 6 3⁄4 Ounce (1 Can)
  French fried onions 3 Ounce (1 Can)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Canned chopped pimiento 2 Ounce, drained (1 Jar)

Prepare macaroni according to package directions.
Drain and keep warm.
Meanwhile, in a 2-quart casserole stir milk into soup.
Stir in peas, chicken or tuna, half of the onions, cheese, and pimiento.
Micro-cook, covered, on 100% power (HIGH) about 9 minutes or till heated through, stirring once.
Stir in macaroni.
Arrange remaining onions around edge of the casserole.
Sprinkle cheese in center.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 1 1/2 minutes or till cheese is melted.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1755 Calories from Fat 557

% Daily Value*

Total Fat 62 g94.9%

Saturated Fat 20.7 g103.6%

Trans Fat 0 g

Cholesterol 201.5 mg67.2%

Sodium 3126.9 mg130.3%

Total Carbohydrates 197 g65.7%

Dietary Fiber 17.4 g69.7%

Sugars 33.8 g

Protein 101 g201.6%

Vitamin A 134.8% Vitamin C 142.6%

Calcium 76.1% Iron 59.2%

*Based on a 2000 Calorie diet

Creamed Chickaroni Casserole Recipe