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Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”
Nutritional Facts 1 serving (1 cup) equals 438 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 1,177 mg sodium, 34 g carbohydrate, 2 g fiber, 23 g protein.
Originally published as Chicken Macaroni Casserole in Simple & Delicious November/December 2006, p15
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Reviewed on Jan. 31, 2012 by BruJoy
I made this recently with several changes to the original recipe which greatly lowered the fat content. I omitted water chestnuts, mushrooms, pepper, and pimientos just because those ingredients are not appealing to both my husband and I, and I used just a little bit of soy sauce. I cut the recipe in half and used 10 oz. of 97% fat free canned chicken breast, fat free chicken broth, and 98% fat free cream of mushroom soup. I used regular cheddar cheese, but would try reduced fat if I had it on hand. I also used light butter. Both my husband and I liked it a lot so I will definitely make it again. It was delicious and very easy to make. I'm sure it would be a hit at a potluck!
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