Scalloped Chicken Casserole

This is another of my Mom's classic recipes. I have no idea where she got it but it is the ultimate comfort food for me! You can also add some frozen peas to this to make it a one-dish meal.

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 1 (4 lb)  roasting chickens
• 2  cups shell macaroni
• 8  ounces  shredded Velveeta cheese
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3  cups chicken broth
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄4 cup flour
• 1⁄2 cup  melted margarine
• 2 -3  cups  fresh breadcrumbs

Directions

1. Boil the chicken and shred meat off of bones (I always do this ahead of time).
2. Cook and drain macaroni shells.
3. In a large bowl combine broth and soup and mix flour into that mixture.
4. Add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13" pan.
5. Process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. Sprinkle crumb mixture over the top of the casserole.
6. Bake at 325 degrees F for 30-35 minutes, until top is browned and cheese is melted.
7. *NOTE* I do not recommend using dried breadcrumbs as they make the dish too salty.