Cream of Chicken Mac and Cheese Casserole Recipe | Side Dish Recipe | Budget Friendly Recipe
Cream of Chicken Mac and Cheese Casserole Recipe | Side Dish Recipe
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Cream of Chicken Mac and Cheese Casserole
Ingredients I used:
1 lb. elbow macaroni noodles, cooked according to box
2 cans of 10 ¾ oz cream of chicken soup
12 oz can or cooked white chicken breast, shredded
½ cup of green bell peppers, chopped
½ cup of yellow onions, chopped
2 cups shredded cheddar cheese
½ cup of shredded parmesan cheese
1 cup of whole milk
¼ cup butter or margarine
2 tablespoons all-purpose flour
¼ teaspoon of garlic
Salt and pepper to taste
Spray cooking oil
Preparations: preheat oven 350 degrees, then cook macaroni according to package directions. Then drain and set aside in a large bowl.
Place medium sauce pan over medium heat and melt butter, then add green bell peppers and onion. Sauté for 2 minutes. When veggies are ready, then add flour, milk, half of cheddar cheese, both cans of cream of chicken soup and chicken breast meat. Blend well, then add garlic powder and lower heat to simmer for 3 minutes, stir occasionally. Add extra ¼ cup of milk, if too thick. (Do not make it too soupy).
Put drained noodles in a large bowl and pour cheese sauce mixture over noodles and mix well. Put mixture in a casserole dish, then top remaining cheddar cheese on top and ½ cup of parmesan cheese on top. Cover with foil and bake for 15 minutes, uncover then bake for an additional 15 to 20 minutes. Wait 10 minutes before servings. Makes about 8 servings.
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