Ingredients
-
2 - 2 1/2
-
2
-
2
-
10 1/2
-
1 3/4
-
1
-
1/2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
Directions
Chicken Casserole II, This is a make ahead bake later casserole that I got from the organist at church, thank you Ruth This needs to be refrigerated for at least 8 hours before you bake it, so the macaroni can absorb the liquid Talk about good tasting comfort food YUM! You can use 2 cans of any combination, of the following soups, cr of mushroom, cr of potato, cr of celery, cr of broccoli or even a can of cheddar soup is what Ruth told me , Absolutely wonderful! Thank you! Margie, This dish is excellent! My husband and son devoured it Thank you so much for posting I omitted the pimientos, green pepper and water chestnuts(mostly because I didn’t have them on hand ) used cream of chicken soup and cheddar cheese soup I also refrigerated the dish overnight and then baked it when I came home from work I was afraid that the noodles would be mushy HOWEVER, they were perfect I will be making this dish over and over It is definately a keeper! Thank you Charlotte!:)
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Steps
|
1
Done
|
In a Large Mixing Bowl, Mix All Ingredients Together. |
|
2
Done
|
Pour Into a Greased 9x13 Baking Pan. |
|
3
Done
|
Cover With a Lid or Aluminum Foil and Refrigerate For at Least 8 Hours, So Macaroni Can Absorb Liquids. |
|
4
Done
|
Bake, Uncovered For One Hour at 350 Degrees (or Until Heated Throughly. |
