 |
Chicken Macaroni
|
 |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) chopped green chilies
1/2 cup chicken broth
1/2 cup finely chopped onion
1/2 teaspoon pepper
2 cups cooked elbow macaroni
1 cup cubed cooked chicken
1 cup (4 ounces) shredded cheddar cheese
In a bowl, combine the first five ingredients. Fold in the macaroni and chicken.
Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake,
uncovered, at 350° for 30 minutes or until bubbly.
Yield: 4 servings.
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |