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Total Time
1hr
Prep 15 mins
Cook 45 mins

A pasta casserole using cooked chicken. Adapted from Favorite Recipes from America's Dairyland, which features recipes submitted by the residents of Wisconsin (no individual credits are given). For a facsimile copy of this book, go to this site: http://www.wisconsinhistory.org/turningpoints/search.asp?id=1536 I would use light cream or half-and-half for this dish. The original recipe calls for the cream to be scalded (heated to just below the boiling point), but I don't see the necessity for this. By all means do it if you like.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cook macaroni in boiling salted water according to package directions. Drain.
  3. Melt butter in a skillet.
  4. Stir in flour.
  5. Add cream and stir until slightly thickened, about 3 minutes.
  6. Add cream cheese, pimiento, and chicken broth, and stir until cream cheese melts.
  7. Add chicken and macaroni. Stir well.
  8. Pour into a lightly greased casserole dish and season with salt and pepper.
  9. Bake for 30-45 minutes, or until bubbly.