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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was originally printed in a Campbell's Soup cookbook-Easy Ways to Delicious Meals, 1970 edition. I began preparing this for my family and it became a favorite. Definitely a kid and budget pleaser. Over the years I made some adjustments. Ingredients:
1/4 cup onion, chopped |
1 tablespoon butter |
1 (10 1/2 ounce) can condensed cream of chicken soup (i use healthy request) |
1 cup cooked chicken, shredded |
1/2 cup fat-free evaporated milk |
1 cup shredded sharp cheddar cheese |
2 cups cooked macaroni |
Directions:
1. Preheat oven to 350°F.
2. Brown the onion in butter.
3. Add the soup, chicken, milk and 3/4 cup cheese; heat until the cheese melts.
4. Pour the sauce over the cooked macaroni and pour into a 1 1/2 quart casserole that has been sprayed with non-stick cooking spray.
5. Sprinkle remaining cheese on top.
6. Bake in preheated oven for 30 minutes or until hot.
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