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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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My family considers this dish a complete dinner all by itself. When I'm having company, I add green beans, hot rolls and chilled mixed fruit for a quick yet nutritious meal.Zetta Harberts, Beattie, Kansas Ingredients:
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 cup chicken broth |
1 cup milk |
1/2 cup half-and-half cream |
2-1/2 cups cubed cooked chicken |
2 cups uncooked elbow macaroni |
2 cups (8 ounces) shredded cheddar cheese |
2 celery ribs, diced |
4 hard-cooked eggs, chopped |
3/4 cup dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine the soup, broth, milk and cream. Stir in the chicken, macaroni, cheese, celery and eggs. Transfer to a greased 3-qt. baking dish.
2. Cover and bake at 350° for 30 minutes. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, 15-20 minutes longer or until macaroni is tender. Let stand for 5 minutes before serving. Yield: 10-12 servings.
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