Chicken Casserole II
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 2 - 2 1⁄2 cups cooked chicken, diced
- 2 cups elbow macaroni, uncooked
- 2 (10 1/2 ounce) cans cream of mushroom soup (or combination)
- 10 1⁄2 ounces milk (1 soup can)
- 1 3⁄4 cups chicken broth
- 1 small onion, chopped
- 1⁄2 green pepper, chopped
- 1 (2 ounce) jar sliced pimientos
- 1 (8 ounce) can sliced water chestnuts, drained
- 1⁄2 lb cheddar cheese, grated
- 1⁄2 teaspoon salt
directions
- In a LARGE mixing bowl, mix all ingredients together.
- Pour into a greased 9x13 baking pan.
- Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
- Bake, uncovered for one hour at 350 degrees (or until heated throughly.
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Reviews
-
This dish is excellent! My husband and son devoured it. Thank you so much for posting. I omitted the pimientos,green pepper and water chestnuts(mostly because I didn't have them on hand.) I used cream of chicken soup and cheddar cheese soup. I also refrigerated the dish overnight and then baked it when I came home from work. I was afraid that the noodles would be mushy HOWEVER, they were perfect. I will be making this dish over and over. It is definately a keeper! Thank you Charlotte!:)
RECIPE SUBMITTED BY
Charlotte J
United States