Chicken Macaroni Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe while browsing through my Betty Crocker cookbook and thought it sounded tasty. I love that you don't have to pre-cook the pasta. The original recipe called for curry powder but I also like it with chili powder for something totally different (if using chili powder, you will want to double the amount). Also a good use for that leftover holiday turkey! Ingredients:
1 1/2 cups chopped cooked chicken or 1 1/2 cups cooked turkey |
4 ounces sharp cheddar cheese, shredded |
1 cup milk (i use skim) |
1/2 teaspoon salt |
1/2 teaspoon curry powder or 1/2 teaspoon chili powder |
1 (10 3/4 ounce) can condensed cream of chicken soup (i use low sodium, 98% fat free) |
7 ounces elbow macaroni, uncooked |
1 (4 ounce) can mushroom pieces, undrained |
1 (2 ounce) jar diced pimentos, undrained |
Directions:
1. Preheat oven to 350°F.
2. Mix all ingredients together in an ungreased 11 x7 casserole dish.
3. Cover and bake until macaroni is tender, about 55 minutes.
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