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elbow macaroni chicken American cheese cream of chicken soup milk pimiento shredded cheese bread crumbs butter
Viewed: 45 - Published at: 9 years agoIngredients
- 1 2/3 c. elbow macaroni
- 2 c. diced cooked chicken
- 4 oz. shredded process American cheese or Cheddar
- 1 can cream of chicken soup
- 1 c. milk
- 1/4 c. chopped pimiento (optional)
- 1 oz. shredded cheese
- bread crumbs
- butter or margarine
Method
- Cook macaroni according to package directions.
- Rinse with cold water and drain.
- Combine with chicken, soup, milk, pimiento and the 4 ounces of cheese.
- Turn into a 2-quart casserole.
- Bake covered for about 45 minutes at 350°.
- Uncover, top with remaining cheese, bread crumbs, and dot with butter.
- Return to oven until bread crumbs brown and cheese melts.
