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Chicken Macaroni Casserole




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2 T. butter or margarine
  
• 1/4 c. all-purpose flour
  
• 2 c. light cream
  
• 1-1/2 to 2 c. chicken broth, divided
  
• 3/4 lb. process American cheese, cubed
  
• 2 boxes (7 oz. each) elbow macaroni, cooked and drained
  
• 3 c. cubed cooked chicken
  
• 1 jar (2 oz.) diced pimientos, drained
  
• 1 t. salt
  
• 1/2 t. pepper
  
• Snipped fresh parsley, optional
  






Instructions



1. In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1-1/2 c. 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-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley if desired.
   






Final Comments


Yield: 6-8 servings.