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Creamy Chicken Casserole Recipe
|Elbow macaroni||3 1⁄2 Ounce|
|Milk||3⁄4 Cup (12 tbs)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1453 Calories from Fat 455
% Daily Value*
Total Fat 50 g77.5%
Saturated Fat 27 g135%
Trans Fat 0 g
Cholesterol 141.8 mg
Sodium 1545.2 mg64.4%
Total Carbohydrates 122 g40.8%
Dietary Fiber 6.6 g26.3%
Sugars 19.3 g
Protein 126 g252.3%
Vitamin A 77% Vitamin C 67.9%
Calcium 92.6% Iron 20.3%
*Based on a 2000 Calorie diet
In a bowl stir milk into soup.
Add chicken, half the cheese, the mushrooms, pimiento, and cooked macaroni; mix well.
Turn mixture into a 2-quart casserole.
Bake, covered, at 350° for 50 minutes.
Uncover and stir.
Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.