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Elaine Briggs Chicken Casserole

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  • Elaine Briggs Chicken Casserole

    I made this last week for DH got the recipes from MIL...it was great! You make it the night before and just pop it into the oven the next evening (or you can freeze it and use it for unexpected company!).....it's a real "comfort casserole!" I hope you like it as much as we do!!

    Chicken Casserole

    4 cups cooked chicken (boned)
    7 oz macaroni creamets (uncooked)
    12 oz shredded cheddar cheese
    1/2 chopped green pepper
    1 small chopped onion
    5 oz drained and chopped water chesnuts
    1 tsp salt
    2 oz drained/chopped pimiento (optional)
    2 cans cream of mushroom soup (I used cream of chicken)
    1 cup chicken broth
    1/2 cup milk
    Combine all ingredients and mix in a large bowl. Turn into a 9x13 pan. Cover and refrigerate overnight. This can also be covered and frozen for up to 1 month. Bake at 350 for 1 hour. If frozen bake at 350 for 1-1/2 hours.

    Enjoy!!

  • #2
    Re: Elaine Briggs Chicken Casserole

    What is the texture of the macaroni like if it is in the liquid without being cooked first?

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    • #3
      Re: Elaine Briggs Chicken Casserole

      The liquid is absorbed by the macaroni overnight and bakes up just like it was pre-cooked!!

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      • #4
        Re: Elaine Briggs Chicken Casserole

        I'm gonna try this one!!

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        • #5
          Re: Elaine Briggs Chicken Casserole

          thanks for posting.. I'm putting it the list to try soon. :)
          Tessa

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          • #6
            Re: Elaine Briggs Chicken Casserole

            Looks easy!
            Will try this one soon!
            Thanks for sharing!
            Have you made time to listen to the birds today........

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            • #7
              Re: Elaine Briggs Chicken Casserole

              With Thanksgiving coming up, I assume turkey could be used instead of chicken?

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              • #8
                Re: Elaine Briggs Chicken Casserole

                Yes, I'm sure!! Good idea Engel!

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                • #9
                  Re: Elaine Briggs Chicken Casserole

                  I made this again last night...leaving out the chestnuts and pimento. substituting chicken soup for the mushroom, and using extra sharp cheddar...and it still turned out great!
                  Note: Make sure the noodles are mixed in well, they tend to stay a little hard if left on top.
                  Last edited by Gess; 11-19-2008, 08:58 PM.

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                  • #10
                    Re: Elaine Briggs Chicken Casserole

                    I have this in the oven right now. I just wasn't sure...when you actually cook it is it suppose to be covered or not?? I left mine uncovered.

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