Macaroni Chicken Casserole
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 2 servings.
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.
Ingredients
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2/3 cup uncooked elbow macaroni
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2/3 cup sliced fresh mushrooms
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2 tablespoons finely chopped onion
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1 tablespoon finely chopped green pepper
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1 tablespoon butter
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3/4 cup cubed cooked chicken
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1/2 cup shredded cheddar cheese
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1/2 cup sour cream
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2 tablespoons 2% milk
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1 tablespoon chopped pimiento-stuffed olives
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1/2 teaspoon seasoned salt
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1/8 teaspoon pepper
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1/4 cup soft bread crumbs
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1 teaspoon butter, melted
Directions
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1.
Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender.
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2.
In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
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3.
Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts
1-1/4 cups: 404 calories, 19g fat (10g saturated fat), 92mg cholesterol, 835mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 31g protein.
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