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Chicken Macaroni Casserole #1

Source of Recipe

internet


List of Ingredients

3 cups cooked, cubed chicken, save the broth for later in the recipe
1 medium onion chopped
1-2 stalks celery diced small, optional
1 can cream of mushroom soup--I use 98% fat free
8 oz. box macaroni elbows, cooked according to package direction using the reserved chicken broth as your liquid
1 1/2 cups sharp cheese, divided
salt and pepper to taste


Recipe

Boil bone-in, skin-on chicken until tender. Remove from broth, set aside to cool. Strain chicken broth, return to stockpot, and cook macaroni in the broth while you debone and cut up the chicken. Do not drain the macaroni once it is done. In a large bowl, combine onion, celery, and cream of mushroom soup. Mix well. Using a slotted spoon, add macaroni not worrying about draining very well. Stir gently. Add salt, pepper, chicken and 1 cup of cheese, stirring to blend. Add more of the liquid from the cooked macaroni until mixture is soupy. Once mixture is a sloppy consistancy, discard the remaining liquid if you have any left. Pour into a well greased casserole dish. Bake for about 30 minutes on 350°. Remove from oven. Top with remaining cheese. Return to oven until cheese is melted and bubbly.

posted by scmomof2girls: Plan on using about 3 breasts to get enough meat. Leftovers can always be used another way.

I prefer to cook with split chicken breasts still on the bone and with skin on. That means I have to strain the broth and skim the fat off, but the stock is much richer that way.