Casseroles, Poultry

Chicken Macaroni Casserole

  • 2 tablespoons Butter or margarine
  • 1/4 cup Flour, all-purpose
  • 2 cups Light cream
  • 1/2 to 2 cups Chicken broth, divided
  • 3/4 pound Cheese, process American
  • 14 ounces Elbow Macaroni, cooked and dra
  • 3 cups Chicken, cubed, cooked
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • {blank} Parsley, minced

    • In a large saucepan, melt butter. Stirin flour until combined. Add cream and1-1/2 cups broth all at once; stir until smooth. Cook and stir until thickenedand bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheeseand stir until melted. Stir in macaroni, chicken, salt and pepper. Add additional broth if needed. Pour into a 3-qt baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired. Yield: 6-8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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