Cheesy Chicken Macaroni Casserole
|Elbow macaroni||1⁄2 Cup (8 tbs)|
|Frozen peas and carrots||10 Ounce|
|All purpose flour||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Cubed pasteurized process cheese spread||1 1⁄2 Cup (24 tbs)|
|Chopped cooked chicken/Frozen diced cooked chicken / turkey, thawed||1 1⁄2 Cup (24 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1 Tablespoon, melted|
Cook macaroni according to the package directions.
Meanwhile, place frozen peas and carrots in a colander.
Rinse with running water to separate.
In a large saucepan melt 2 tablespoons margarine or butter.
Stir in flour and basil.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in process cheese spread till melted.
Stir in macaroni, peas and carrots, and chicken or turkey.
Turn mixture into a 1 1/2 quart casserole.
Combine bread crumbs, almonds, and 1 tablespoon melted mar garine or butter, then sprinkle over the casserole.
Bake, uncovered, in a 350Â° oven 35 to 40 minutes or till heated through.