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| 10/22/2009 |
| Chicken Macaroni Casserole |
7 oz. package elbow macaroni - cooked as directed
2 slices cooked bacon
2 cans cream of mushroom soup
3/4 cup milk
2 Tablespoons white vinegar
2 teaspoons sugar
1 clove garlic, minced, (optional)
2 large cans chunk chicken, drained
1 cup sliced cooked carrots, (optional)
1 cup shredded cheddar cheese
1 can peas, drained |
Add all the ingredients In Order to the cooked macaroni. Pour into a greased 2-1/2 quart casserole dish, cover and bake at 350 degrees for 35 minutes, remove cover and bake 5 more minutes. Makes 8 servings
NOTE: can divide mixture into 2 - 1-1/2 quart casserole dishes cover & freeze. heat frozen-covered at 350 degrees for 1 hour -- Stir frequently |
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