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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I believe this came from . I would call this a good base for creativity. I made it the first time tonight for dinner, and it isn't the best thing I ever tasted, but has a lot of potential if you like casseroles. I listed what the original recipe calls for, and then what I added to it. Like I said, you could get really creative with it and make it your own. Ingredients:
1 1/2 lbs chicken, cooked and cubed |
1 (15 ounce) can cream of mushroom soup |
1/2 cup mayonnaise |
1 cup cooked macaroni |
1 cup frozen normandy blend vegetables, chopped |
1/2 cup frozen peas |
1 (4 ounce) can mushrooms, drained |
1 cup light sour cream (instead of the mayo) |
2 tablespoons italian seasoning |
breadcrumbs |
parmesan cheese |
Directions:
1. Stir together all ingredients except bread crumbs and parmesan cheese.
2. Spoon into 9x13 baking pan.
3. Top with breadcrumbs and cheese.
4. Bake at 350 for 30 minutes.
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