Curried Chicken Macaroni Casserole Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Elbow macaroni | 1 1/2 Cup (16 tbs), uncooked | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Milk | 1/2 Cup (16 tbs) | |
| Mushroom | 3/4 Cup (16 tbs), drained | |
| 1 1/2 cups coarsely chopped chicken or turkey | ||
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| Pimientos | 1/4 Cup (16 tbs), chopped | |
Directions
Cook macaroni according to package directions until al dente; drain.
Combine macaroni, soup and milk in micro-proof 2-quart casserole; blend in mushrooms, chicken or turkey, cheese, salt, curry powder and pimientos.
Cover; microwave on high (full power) for 7 to 9 minutes, or until hot and bubbly, stirring halfway through cooking time.
Let stand 5 minutes.
Combine macaroni, soup and milk in micro-proof 2-quart casserole; blend in mushrooms, chicken or turkey, cheese, salt, curry powder and pimientos.
Cover; microwave on high (full power) for 7 to 9 minutes, or until hot and bubbly, stirring halfway through cooking time.
Let stand 5 minutes.
Chef
