Chicken Macaroni Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Start the evening off right with this piping hot, hearty casserole from Quincie Ball of Shelton, Washington. Topped with crispy breadcrumbs, you'll love the satisfying crunch. Ingredients:
2/3 cup uncooked elbow macaroni |
2/3 cup sliced fresh mushrooms |
2 tablespoons finely chopped onion |
1 tablespoon finely chopped green pepper |
1 tablespoon butter |
3/4 cup cubed cooked chicken |
1/2 cup shredded cheddar cheese |
1/2 cup sour cream |
2 tablespoons 2% milk |
1 tablespoon chopped pimiento-stuffed olives |
1/2 teaspoon seasoned salt |
1/8 teaspoon pepper |
1/4 cup soft bread crumbs |
1 teaspoon butter, melted |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender.
2. In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
3. Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
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