Chicken Macaroni Casserole With a Twist |
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Prep Time: 6 Minutes Cook Time: 30 Minutes |
Ready In: 36 Minutes Servings: 8 |
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I put together this recipe when I was desperate for something to cook for dinner. The twist is using coconut milk instead of regular milk. Ingredients:
1/2 cup onion, diced |
1 tablespoon extra virgin olive oil |
1 (10 1/2 ounce) can cream of mushroom soup |
2 cups cooked chicken, shredded |
1 (14 ounce) can coconut cream |
2 cups mild cheddar cheese |
4 cups cooked macaroni (still toothsome) |
1 teaspoon garlic powder |
1/2 teaspoon ground pepper |
1/4 teaspoon cayenne pepper (to taste) |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil in skillet over medium. Add onion and brown.
3. Add soup, coconut milk, chicken, cheese and seasonings. Heat until cheese melted.
4. Pour the sauce over the cooked macaroni and pour into a 13x9x2 pan.
5. Bake for 30 minutes or until hot and bubbly.
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