Chicken Macaroni Casserole
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pasta, elbow macaroni
uncooked |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 ½ | cups |
chicken
cooked |
|
| 4 | ounces |
mushrooms
drained |
|
| 1 | cup |
cream of mushroom soup
|
|
| 1 | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
curry powder
|
|
| 1 | cup |
green peas
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 355 | ml |
chicken
cooked |
|
| 115.6 | ml/g |
mushrooms
drained |
|
| 237 | ml |
cream of mushroom soup
|
|
| 237 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
curry powder
|
|
| 237 | ml |
green peas
frozen |
|
Directions
Heat oven to 350℉ (180℃).
Stir together all ingredients.
Pour into an ungreased 1½ quart casserole dish.
Cover; bake 1 hour.
