Chicken Macaroni Casserole |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Martha St. Clair of Salem, Illinois writes, âI got this recipe from a ladies' circle years ago, and have had many requests for it.â The great-great-grandmother adds, âIt's a real crowd pleaser, and I know, because my family is a crowd!â Ingredients:
3 cups cubed cooked chicken |
2 cups uncooked elbow macaroni |
2 cups (8 ounces) shredded cheddar cheese |
2 cans (14-1/2 ounces each) chicken broth |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1/3 cup finely chopped onion |
1 can (8 ounces) sliced water chestnuts, drained |
1 jar (6 ounces) sliced mushrooms |
1/4 cup chopped green pepper |
1 jar (2 ounces) sliced pimientos, drained |
1 tablespoon soy sauce |
4 cups herb-flavored stuffing mix |
1/2 cup butter, melted |
Directions:
1. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 10 servings.
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