 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
This is a pretty simple recipe using cream of chicken soup that can be used when you have a large group to feed. I got it from my dad who feeds 8 people, and this does the job. Ingredients:
2 (10.75 ounce) cans condensed cream of chicken soup |
3/4 cup milk |
1 pound elbow macaroni |
4 tomatoes, sliced |
12 slices processed sharp cheddar cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
3. Bake for 25 minutes or until cheese is golden and bubbly.
|
|