Chicken and Cheddar Casserole With Macaroni

By Diana Rattray

Chicken and Cheddar Casserole With Macaroni

Diana Rattray

This is a full meal baked in one dish, and it's so easy to prepare.
Feel free to use mixed vegetables instead of peas and carrots.
The French-fried onion rings make a tasty, crunchy topping,
but buttered bread crumbs or cracker crumbs could be used if
you don't have the onions.

Ingredients:

• 8 ounces macaroni, about 1 3/4 cups
• 1 can (10 1/2 ounces) cream of chicken soup or cream of chicken soup with herbs
• 1 cup milk
• 2 to 3 cups diced cooked chicken
• 1 jar (2 or 4 ounce size) diced pimientos, drained
• 2 cups frozen peas and carrots, cooked just until tender
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• 8 ounces shredded sharp Cheddar cheese, or mild
• 1 cup French-fried onion rings

Preparation:

Lightly grease a 2 1/2 to 3-quart casserole. Heat oven to 350°.

Cook macaroni following package directions; drain and rinse with hot water.

In a large bowl, mix the soup with milk; stir in the diced chicken, pimientos, peas and carrots,
salt and pepper, and cheese. Stir in the cooked drained macaroni until well blended. Spoon
the macaroni mixture into the prepared baking dish. Sprinkle onion rings over the top.
Bake for 30 minutes, or until hot and bubbly.
Serves 4 to 6.