Chicken and Macaroni Bake Monday, January 7, 2008


8 ounces elbow macaroni, cooked according to pkg directions
3 TBSP butter
3 TBSP flour
1 cup chicken broth
1/2 cup heavy cream
4 ounces (1 cup) sharp cheddar cheese, shredded
salt and pepper, to taste
1 1/2 to 2 cups cubed cooked chicken
1 1/2 cups frozen peas and carrots, thawed
1/2 cup bread crumbs
1 TBSP butter, melted


In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Allow to heat and thicken. Stir in cheese until melted and smooth. Add salt and pepper, to taste. Add the chicken and vegetables; cook for about 1 minute longer. Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350̊ for about 25 minutes, until bubbly and browned.

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