Name: Chicken Macaroni Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Macaroni Casserole

1. 2 tablespoons butter -

2. 1/4 cup all-purpose flour -

3. 2 cups half-and-half cream -

4. 1-1/2 to 2 cups chicken broth, divided -

5. 3/4 pound Velveeta, cubed -

6. 2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained -

7. 3 cups cubed cooked chicken -

8. 1 jar (2 ounces) diced pimientos, drained -

9. 1 teaspoon salt -

10. 1/2 teaspoon pepper -

11. Snipped fresh parsley, optional -

How to cook deliciously - Chicken Macaroni Casserole

1. Stage

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. Stage

Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired.