Chicken Casserole
INGREDIENTS:
1 c Raw shell; (or similar)
-macaroni
1 c Chopped chicken
1 cn Mushroom soup
3 tb Chopped onion
1 c Chopped Velveeta
1 c Milk
1/2 ts Salt
1 c Raw shell; (or similar)
-macaroni
1 c Chopped chicken
1 cn Mushroom soup
3 tb Chopped onion
1 c Chopped Velveeta
1 c Milk
1/2 ts Salt
My all-time favorite recipe for carry-ins or a busy day lunch. Came from my Grandma Besecker. Serve with broccoli and a good crusty bread.
Mix all together in a 9" square pan. Let stand in refrigerator overnight or at least 4 hours. Bake for 45 minutes to an hour at 350 degrees (until browned on top).
Also works with light ingredients (skim milk, low fat Velveeta, reduced fat soup). Equally good skipping the chicken and adding 2 cans well drained tuna. Onion can be white or green onions with a bit of top.
I always get asked for the recipe when I serve this one, so I just take the recipe cards with me when I go!
Mix all together in a 9" square pan. Let stand in refrigerator overnight or at least 4 hours. Bake for 45 minutes to an hour at 350 degrees (until browned on top).
Also works with light ingredients (skim milk, low fat Velveeta, reduced fat soup). Equally good skipping the chicken and adding 2 cans well drained tuna. Onion can be white or green onions with a bit of top.
I always get asked for the recipe when I serve this one, so I just take the recipe cards with me when I go!