Creamy Chicken Casserole
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | ounces |
pasta, elbow macaroni
|
|
| ¾ | cup |
milk
|
|
| 1 | can |
soup, cream of chicken
|
|
| 2 | cups |
chicken
|
|
| 1 | cup |
american cheese
shredded |
|
| 1 | can |
mushrooms
|
*
|
| ¼ | cup |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 101.2 | ml/g |
pasta, elbow macaroni
|
|
| 177 | ml |
milk
|
|
| 1 | can |
soup, cream of chicken
|
|
| 473 | ml |
chicken
|
|
| 237 | ml |
american cheese
shredded |
|
| 1 | can |
mushrooms
|
*
|
| 59 | ml |
pimentos
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℉ (180℃). for 50 minutes.
Uncover and stir. Top with the remaining cheese; bake until cheese melts, 2 to 3 minutes longer.
