Tuesday, January 10, 2012

Creamy Chicken Casserole


2  cups uncooked macaroni
1/2   pound Velveeta, cubed
1/2  cup milk (drinking milk)
2  cups cooked, diced chicken or turkey meat
1  cup frozen peas
2 oz. jar pimientos, undrained
1  teaspoon tarragon leaves
2  Tablespoons butter, doesn't need to be softened
1  cup sliced mushrooms
1/4  cup diced onions
1  can (10 3/4 oz.) cream of chicken soup
1/2  cup diluted canned milk

1.  Preheat oven to 350°. 
2.  Cook the macaroni in salted water. Drain and set aside.
3.  Combine the Velveeta and the drinking milk in a medium bowl. Cover the bowl with plastic wrap and microwave slowly to melt the cheese.  Set aside.
4.  In a large bowl, place the diced chicken, frozen peas, pimientos and tarragon.
5.  Add in the cooked macaroni and melted Velveeta.  Stir.  Set aside. 
6.  In a small saucepan or skillet, melt the butter over a medium heat. 
7.  Add the mushrooms and onions to the melted butter and saute them until tender.  
8.  Remove the pan from heat and stir the cream of chicken soup
and the diluted canned milk into the sauted mushrooms and onions.
9.  Pour the soup mixture into the large bowl of ingredients.
10.  Thoroughly mix all the ingredients together.
11.  Pour into a 1.5 quart casserole dish.
12.  Cover and bake at 350° for 30 minutes.

No comments:

Post a Comment