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Macaroni Chicken Dinner Recipe

My family considers this dish a complete dinner all by itself. When I'm having company, I add green beans, hot rolls and chilled mixed fruit for a quick yet nutritious meal.—Zetta Harberts, Beattie, Kansas
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD:10-12 servings

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup half-and-half cream
  • 2-1/2 cups cubed cooked chicken
  • 2 cups uncooked elbow macaroni
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 celery ribs, diced
  • 4 hard-cooked eggs, chopped
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter, melted

Directions

  • 1. In a large bowl, combine the soup, broth, milk and cream. Stir in the chicken, macaroni, cheese, celery and eggs. Transfer to a greased 3-qt. baking dish.
  • 2. Cover and bake at 350° for 30 minutes. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, 15-20 minutes longer or until macaroni is tender. Let stand for 5 minutes before serving. Yield: 10-12 servings.

Nutritional Facts

1 serving (1 cup) equals 285 calories, 15 g fat (8 g saturated fat), 131 mg cholesterol, 514 mg sodium, 18 g carbohydrate, 1 g fiber, 19 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.