Chicken Mac Casserole
Chicken mac and cheese casserole. Crusty, cheese topped, satisfying bubbly perfection.
boned and skinned, cooked and cubed
elbow macaroni, cooked and drained
cooked and drained
sour cream, non-fat
soup, cream of chicken
soup, cream of broccoli
salt and black pepper
Poach the chicken in salted boiling water.
Remove the chicken and cook macaroni in the chicken cooking water; drain.
Steam the broccoli until just tender-crisp. Mix together the sour cream and soups and then add diced cooked chicken, cooked macaroni, and broccoli.
Pour all into a greased 9x13 inch (23 x 33cm) casserole dish.
Top with the shredded cheeses.
Bake at 350℉ (180℃) for 45 minutes or until bubbly and heated through.