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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a make ahead bake later casserole that I got from the organist at church, thank you Ruth. This needs to be refrigerated for at least 8 hours before you bake it, so the macaroni can absorb the liquid. Talk about good tasting comfort food. YUM! You can use 2 cans of any combination, of the following soups, cr. of mushroom, cr. of potato, cr. of celery, cr. of broccoli or even a can of cheddar soup is what Ruth told me. Ingredients:
2 -2 1/2 cups cooked chicken, diced |
2 cups elbow macaroni, uncooked |
2 (10 1/2 ounce) cans cream of mushroom soup (or combination) |
10 1/2 ounces milk (1 soup can) |
1 3/4 cups chicken broth |
1 small onion, chopped |
1/2 green pepper, chopped |
1 (2 ounce) jar sliced pimientos |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 lb cheddar cheese, grated |
1/2 teaspoon salt |
Directions:
1. In a LARGE mixing bowl, mix all ingredients together.
2. Pour into a greased 9x13 baking pan.
3. Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
4. Bake, uncovered for one hour at 350 degrees (or until heated throughly.
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