Ingredients
-
1/4
-
1
-
1
-
1
-
1/2
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Chicken Macaroni Bake, This recipe was originally printed in a Campbell’s Soup cookbook–Easy Ways to Delicious Meals, 1970 edition. I began preparing this for my family and it became a favorite. Definitely a kid and budget pleaser. Over the years I made some adjustments., I had some frozen shredded chicken to use and wanted a quick and easy meal. used a can of cream of mushroom b/c it was all I had and used regular milk instead of the evaporated milk. I also added some Panko bread crumbs on top to give it a little crunch. My family of four ate the entire dish! There are no left-overs! It was a hit. I’s basically baked macaroni and cheese with chicken in it, but the chicken definitely adds a good element to the dish!, I had to make changes because I needed more. So I doubled the macaroni, cheese, and milk and seasonings. I didn’t have any milk so used coconut milk instead. I added cayenne pepper to it to. It was great.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Brown the Onion in Butter. |
|
3
Done
|
Add the Soup, Chicken, Milk and 3/4 Cup Cheese; Heat Until the Cheese Melts. |
|
4
Done
|
Pour the Sauce Over the Cooked Macaroni and Pour Into a 1 1/2 Quart Casserole That Has Been Sprayed With Non-Stick Cooking Spray. |
|
5
Done
|
Sprinkle Remaining Cheese on Top. |
|
6
Done
|
Bake in Preheated Oven For 30 Minutes or Until Hot. |
