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    Chicken Macaroni Casserole


    Source of Recipe


    taste of home, Julianne Johnson

    List of Ingredients




    2 tablespoons butter or margarine
    1/4 cup all purpose flour
    2 cups light cream
    1 1/2 to 2 cups chicken broth,, divided
    3/4 pound process American cheese, cubed
    14 ounces elbow macaroni, cooked and drained
    3 cups cubed cooked chicken
    2 ounces diced pimiento, drained
    1 teaspoon salt
    1/2 teaspoon pepper
    snipped fresh parsley, optional

    Recipe



    In a large saucepan, melte butter. Stir in flour until combined. Add cream and 1 1/2 cups of the broth all at once; stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed. Pour into a 3 quart baking dish. Bake, uncovered, at 350ºF for 40 minutes or until heated through. Sprinkle with parsley if desired. Yield: 6-8 servings. Note: a 3 lb chicken will yield about 2 1/2 to 3 cups of cut-up cooked chicken.

 

 

 

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