Chicken Macaroni Casserole

Name: Chicken Macaroni Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6-8 servings.
Ingredients: 2 tablespoons butter; 1/4 cup all-purpose flour; 2 cups half-and-half cream; 1-1/2 to 2 cups chicken broth, divided; 3/4 pound Velveeta, cubed; 2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained; 3 cups cubed cooked chicken; 1 jar (2 ounces) diced pimientos, drained; 1 teaspoon salt; 1/2 teaspoon pepper; Snipped fresh parsley, optional

TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD: 6-8 servings.

My favorite main dish recipe from Mom, this casserole is considered "birthday food" because we often requested it for our birthdays. Hearty and flavorful, it's a real family-pleaser anytime!

Ingredients

2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
1/2 teaspoon pepper
Snipped fresh parsley, optional

Directions

1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed.
2. Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired.

Nutrition Facts

1 cup: 452 calories, 24g fat (14g saturated fat), 112mg cholesterol, 1081mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 30g protein.

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