Chicken Macaroni Casserole

In this Chicken Macaroni Casserole I like the flavour of Cream of Celery soup, but you can also try it with Cream of Chicken or mushroom soup. For the cheddar cheese I use a sharp cheddar but any kind will work great.  Sneak in some healthy veggies! Great additions would be peas, carrots or even green beans.

This is a great recipe for using leftover chicken or even rotisserie chicken you buy at the supermarket.

The pimientos add some color and depth of flavor to the sauce mixture, and a buttery crumb crust finishes this casserole perfectly. The shredded cheese is optional but adds a creamy texture and a nice taste. You can also add other vegetables to this casserole—try mushrooms, bell peppers, broccoli, and even corn.

In this Chicken Macaroni Casserole I like the flavour of Cream of Celery soup, but you can also try it with Cream of Chicken or mushroom soup. For the cheddar cheese I use a sharp cheddar but any kind will work great. Sneak in some healthy veggies! Great additions would be peas, carrots or even green beans.

This is a great recipe for using leftover chicken or even rotisserie chicken you buy at the supermarket.

Chicken Macaroni Casserole

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Ingredients

• 1/2 cup chopped onion
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 3 1/2 cups chopped cooked chicken
• 2 1/2 cups cooked macaroni
• salt
• pepper
• 1/4 cup Ritz cracker crumbs

Instructions

1. In a large skillet over med-high heat, saute onions in butter until onions are tender.
2. Add in soup and 1 1/2 cups cheese; gradually stir in milk.
3. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
4. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
5. Bake in a preheated 350° oven for 30 minutes or until heated through.
6. Top with remaining 1/2 cup cheese and bake 5 minutes.