Scalloped Chicken Casserole |
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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 6 |
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This is another of my Mom's classic recipes. I have no idea where she got it but it is the ultimate comfort food for me! You can also add some frozen peas to this to make it a one-dish meal. Ingredients:
1 (4 lb) roasting chickens |
2 cups shell macaroni |
8 ounces shredded velveeta cheese |
1 teaspoon salt |
1/2 teaspoon pepper |
3 cups chicken broth |
1 (10 3/4 ounce) can cream of chicken soup |
1/4 cup flour |
1/2 cup melted margarine |
2 -3 cups fresh breadcrumbs |
Directions:
1. Boil the chicken and shred meat off of bones (I always do this ahead of time).
2. Cook and drain macaroni shells.
3. In a large bowl combine broth and soup and mix flour into that mixture.
4. Add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13 pan.
5. Process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. Sprinkle crumb mixture over the top of the casserole.
6. Bake at 325 degrees F for 30-35 minutes, until top is browned and cheese is melted.
7. *NOTE* I do not recommend using dried breadcrumbs as they make the dish too salty.
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