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Macaroni and Chicken Casserole
Ingredients:
1 c. uncooked elbow macaroni
1 c. diced, cooked chicken
1 can cream of mushroom soup, undiluted
1 c. milk
4 oz. process cheese spread, diced
2 hard cooked eggs, chopped
2 Tbs. chopped pimento
1 c. uncooked elbow macaroni
1 c. diced, cooked chicken
1 can cream of mushroom soup, undiluted
1 c. milk
4 oz. process cheese spread, diced
2 hard cooked eggs, chopped
2 Tbs. chopped pimento
Directions:
Combine all ingredients and spoon into buttered 1 1/2 qt. casserole. Cover dish and place in refrigerator overnight. Remove casserole from refrigerator and allow to set at room temperature 1 hour; cook at 350 with cover for 1 hour and 15 minutes.
Combine all ingredients and spoon into buttered 1 1/2 qt. casserole. Cover dish and place in refrigerator overnight. Remove casserole from refrigerator and allow to set at room temperature 1 hour; cook at 350 with cover for 1 hour and 15 minutes.
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