![]() ![]() This casserole is wonderful with steamed broccoli as a side. Place back in oven for a few minutes, long enough for cheese to melt. Chicken plus mac and cheese together in one dish with absolutely ZERO prep work Just stir together the raw ingredients and let the oven do the rest. When heated through, remove from oven and top with remaining 1/2 cup of cheddar cheese. Transfer to baking dish, top with crushed Ritz crackers and bake on middle rack of oven for approximately 25 minutes or until heated through. When sauce is ready, add chicken and macaroni and blend well. Slowly add milk, stirring continuously until cheese is melted and sauce is well blended. Next add soup and 1 1/2 cups of cheddar cheese. In a large skillet, over medium-high heat, melt butter and add onions, cooking until tender. Prepare a 9×9 baking dish (or comparable size) with non-stick cooking spray. Prepare macaroni according to instructions on box/bag. 1/4 cup Ritz Cracker Crumbs (I use half a row).2 cups shredded cheddar cheese, divided.2 cans cream of chicken soup (10 3/4 ounces) It combines the creamy and comforting dish of macaroni and cheese with small pieces seasoned, crispy fried chicken pieces and baked to perfection.Spoon into 8-inch square baking dish sprayed with cooking spray top with shredded cheese. 1 fully cooked rotisserie chicken, meat removed and cut to bite size pieces Add all remaining ingredients except shredded cheese mix well.I used large elbow mushrooms and they were perfectly tender enough to eat. This was a very easy dish because the pasta did not have to be pre-cooked. There wasn't much flavor with the canned mushrooms. I will probably make this dish again, but will use fresh mushrooms that I will saute first. I served it with a salad as a palate cleanser and it worked out well. I do not recommend adding that extra bit of salt unless you are using canned ingredients that are low sodium.I DID enjoy this dish as I made it though. I used no salt added mushrooms as well, and I'm glad I did.With the above changes made, it was salty enough and seasoned well. Also, the cream of chicken soup has a great deal of salt in it already. It seems like only a little bit, but when you use pre-cooked chicken or turkey, there is already salt added to it (presumably you season your food when you cook it). of water extra (because of the lack of pimentos) and added about 1/4 cup extra of milk.I do NOT recommend adding the 1/2 teaspoon of salt. I did not have pimentos, but used the mushrooms. Next, because I used mild cheddar, I used double what was recommended as per another review which stated that they used mild and the flavor of the cheese didn't come through. ![]() As it is, I'm rating it because I believe some changes should be made.First, I added a full teaspoon of curry powder because I enjoy strong flavors. Add uncooked elbow macaroni into large bowl. I made changes, but if I hadn't made those changes I probably would have rated this even lower. Put cooked chicken, pimentos, mushrooms, onion, water chestnuts, soups, and milk into bowl. Toss cheese sauce & macaroni noodles together. ![]() Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Cook over medium heat while stirring until thickened. No, I did not make this recipe according to the instructions. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. ![]()
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