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Categories:
elbow macaroni milk chicken broth mushroom soup onion Velveeta cheese eggs chicken mushrooms bread crumbs
Viewed: 8 - Published at: 5 years agoIngredients
- 2 c. elbow macaroni, raw
- 1 c. milk
- 1 c. chicken broth
- 2 c. mushroom soup
- 1 small onion, chopped
- 1/2 lb. Velveeta cheese, diced
- 4 hard-boiled eggs, diced
- 2 1/2 to 3 c. cooked chicken, diced
- 1 can mushrooms (optional)
- bread crumbs
Method
- Cook chicken in salt water with carrots and onions for one hour.
- Debone chicken and mix with other ingredients. in a 9 x 12-inch baking dish.
- Refrigerate overnight.
- Take out one hour before baking.
- Top with buttered bread crumbs.
- Bake in 350° oven for one hour.
