Sour Cream Chicken Macaroni Casserole
photo by NorthwestGal
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
1 Caserole
- Serves:
- 6
ingredients
- 1 1⁄4 cups uncooked elbow macaroni
- 2 tablespoons butter
- 1⁄4 cup finely chopped onion
- 1⁄2 cup mushroom, sliced
- 1⁄4 cup chopped green bell pepper (about half of a large bell pepper)
- 1⁄4 cup chopped pimento stuffed olive
- 2 cups shredded sharp cheddar cheese or 2 cups colby cheese
- 1 cup sour cream
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 1 cup diced cooked chicken (about 1 chicken breast)
- 1⁄4 cup milk
- 1⁄2 cup soft breadcrumbs, tossed with a few teaspoons melted butter, for topping chicken casserole
directions
- Preheat oven to 350°F.
- Cook and drain macaroni, following package directions; place in a large mixing bowl.
- In a large skillet, melt butter over medium low heat. Add chicken and cook until browned.
- Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for about 5 minutes, or until onion is softened and mushrooms are browned.
- Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.
- Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish.
- Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.
- Bake at 350°F for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.
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Reviews
-
This was yummy! The pimiento-stuffed olives really contributed a lot of flavor to this dish. The next time I make it though, I'd like to use a jalapeno pepper (instead of green bell pepper) so the mix of olives and peppers add a bit of a continental touch. But other than that, I think this is a super dooper dinner dish, especially for a busy night because it's quite easy to prepare. Thank you for sharing your recipe, CuddleBug10k. Made for Spring 2012 Pick-A-Chef.