Creamy Chicken Casserole
Submitted by sew-sew
Chicken, elbow macaroni, mushrooms, and pimientos baked in a cream of chicken soup and American cheese sauce until bubbly. A retro potluck casserole that never goes out of style.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsEvery family has a casserole like this in their recipe box. The one scribbled on a stained index card, passed from somebody’s mom, and brought to every potluck since 1975.
Elbow macaroni, chunks of chicken, canned mushrooms, and chopped pimientos get stirred into a cream of chicken soup base with milk and shredded American cheese. Into the oven it goes, covered, for 50 minutes.
Uncover, stir, pile on the rest of the cheese, and let it melt into a gooey golden blanket. Serve it up and don’t be surprised when people ask for the recipe.
Kitchen Tips
- Use American cheese on purpose. It melts smoother and creamier than cheddar, which is exactly what you want in a baked casserole.
- Keep the casserole covered for the full 50 minutes so the macaroni absorbs the sauce and everything melds together.
- Leftover rotisserie chicken is the fastest shortcut here. Shred or chop it and toss it right in.
Ingredients
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℉ (180℃). for 50 minutes.
Uncover and stir. Top with the remaining cheese; bake until cheese melts, 2 to 3 minutes longer.
Comments
yummy