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Creamed Chickaroni Casserole Recipe
|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)|
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 mg
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
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.