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Cheesy Chicken Macaroni Casserole Recipe
|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|
Calories 444 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.7%
Saturated Fat 10.7 g53.7%
Trans Fat 0 g
Cholesterol 26.2 mg
Sodium 711.8 mg29.7%
Total Carbohydrates 28 g9.2%
Dietary Fiber 3.1 g12.6%
Sugars 8.1 g
Protein 26 g52.9%
Vitamin A 105.4% Vitamin C 9.3%
Calcium 42.1% Iron 8.4%
*Based on a 2000 Calorie diet
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.