Chicken Casserole Recipe
Ingredients
| Elbow macaroni | 1 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| Cream of celery | 1 Can (10oz), condensed | |
| Mushrooms | 1 Can (10oz) | |
| Chicken or turkey - 2 cup cut-up | ||
| Parsley | 1/2 Cup (16 tbs), minced | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Soft bread cubes - 3/4 cup | ||
| Butter/Margarine | 2 Tablespoon | |
Directions
GETTING READY
1. Preheat the oven to 350°
MAKING
2. In a large pan, cook the macaroni according to the package instructions and then drain.
3. Cook the celery in chicken broth for 5 minutes.
4. Combine the cooked macaroni, celery, broth, celery soup, mushrooms, chicken (or turkey), parsley and Worcestershire sauce.
5. Add salt if needed and pour this into a greased 2 qt casserole.
6. Sprinkle with bread cubes and dot with butter before baking for 30 to 40 minutes.
SERVING
7. Serve hot
1. Preheat the oven to 350°
MAKING
2. In a large pan, cook the macaroni according to the package instructions and then drain.
3. Cook the celery in chicken broth for 5 minutes.
4. Combine the cooked macaroni, celery, broth, celery soup, mushrooms, chicken (or turkey), parsley and Worcestershire sauce.
5. Add salt if needed and pour this into a greased 2 qt casserole.
6. Sprinkle with bread cubes and dot with butter before baking for 30 to 40 minutes.
SERVING
7. Serve hot
Chef
