Chicken Macaroni Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Yield: 6-8 servings. See recipe for cook time. Ingredients:
2 tablespoons butter or margarine |
1/4 cup all-poupose flour |
2 cups light cream |
1-1/2 to 2 cups chicken broth, divided |
3/4 pound process american cheese, cubed |
2 boxes (7 ounces each) elbow macaroni, cooked and drained |
3 cups cubed cooked chicken |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon salt |
1/2 teaspoon pepper |
snipped fresh parsley, optional |
Directions:
1. In a large saucepan, melt butter.
2. Stir in flour until combined.
3. Add cream and 1-1/2 cups of the broth all at once; stir until smooth.
4. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
5. Remove from the heat; add the cheese and stir until melted.
6. Stir in macaroni, chicken, pimientos, salt and pepper.
7. Add additonal broth if needed.
8. Pour into a 3-qt. baking dish.
9. Bake, uncovered, at 350 degrees for 40 minutes or until heated through.
10. Sprinkle with parsley if desired.
11. Yield: 6-8 servings.
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