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Chicken Macaroni Casserole

Start the evening off right with this piping hot, hearty casserole from Quincie Ball of Shelton, Washington. Topped with crispy breadcrumbs, you'll love the satisfying crunch.

2 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

2/3 cup uncooked elbow macaroni
2/3 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
1 tablespoon butter
3/4 cup cubed cooked chicken
1/2 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons 2% milk
1 tablespoon chopped pimiento-stuffed olives
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1/4 cup soft bread crumbs
1 teaspoon butter, melted

Directions

Cook macaroni according to package directions. Meanwhile, in a small
skillet, saute the mushrooms, onion and green pepper in butter until
tender.
In a small bowl, combine the chicken, cheese, sour cream, milk,
olives, seasoned salt, pepper and vegetable mixture. Drain macaroni;
add to chicken mixture.
Transfer to a 3-cup baking dish coated with cooking spray. Combine
bread crumbs and butter; sprinkle over top of casserole. Bake,

2 of 2

Chicken Macaroni Casserole (continued)

Directions (continued)

uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2
servings.

Nutrition Facts: 1-1/4 cups (prepared with reduced-fat butter, reduced-fat sour cream and reduced-fat cheese) equals 404 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 835 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein.