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.
Macaroni Chicken Casserole
Macaroni Chicken Casserole
Prep Time
20 min
Cook Time
20 min
Yield
2 servings
Ingredients
- 2/3 cup uncooked elbow macaroni
- 2/3 cup sliced fresh mushrooms
- 2 tablespoons finely chopped onion
- 1 tablespoon finely chopped green pepper
- 1 tablespoon butter
- 3/4 cup cubed cooked chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons 2% milk
- 1 tablespoon chopped pimiento-stuffed olives
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1/4 cup soft bread crumbs
- 1 teaspoon butter, melted
Directions
- Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender.
- In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
- 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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