Chicken Macaroni Casserole |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My favorite main dish recipe from Mom, this casserole is considered birthday food because we often requested it for our birthdays. Hearty and flavorful, it's a real family-pleaser anytime! Ingredients:
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
2 cups half-and-half cream |
1-1/2 to 2 cups chicken broth, divided |
3/4 pound process cheese (velveeta), cubed |
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained |
3 cups cubed cooked chicken |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon salt |
1/2 teaspoon pepper |
snipped fresh parsley, optional |
Directions:
1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed.
2. Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired. Yield: 6-8 servings.
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