Creamy Chicken Casserole Recipe
Ingredients
| Elbow macaroni | 3 1/2 Ounce | |
| Milk | 3/4 Cup (16 tbs) | |
| Cream of chicken soup | 1 10 3/4 Ounce, condensed | |
| Cooked chicken | 2 Cup (16 tbs), chopped | |
| American Cheese | 1 Cup (16 tbs), shredded | |
| 1 4-ounce can mushroom stems and pieces, drained | ||
| Pimiento | 1/4 Cup (16 tbs), chopped | |
Directions
Cook macaroni according to package directions; drain.
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.
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.
Chef
