Chicken and Macaroni Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
I found this recipe in an old cookbook. You can vary it by substituting 1 1/2 cup cubed cooked ham or 1 1/2 cup cubed cooked turkey for the chicken. Looks like it would be great for when you have leftover chicken, turkey, or ham. Ingredients:
1 1/2 cups uncooked elbow macaroni (about 5 ounces) |
1 cup shredded low-fat cheddar cheese (4 ounces) |
1 1/2 cups cut-up cooked chicken |
1 (4 ounce) can mushroom stems and pieces, drained |
1/4 cup chopped pimiento |
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup |
1 cup low-fat milk |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
Directions:
1. Heat oven to 350 degrees.
2. Mix all ingredients in ungreased 1 1/2 quart casserole dish.
3. Cover tightly; bake 1 hour.
|
|