Macaroni & Chicken Casserole
Created by BettyinDenver on July 31, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 25-35m
- Recipe #6070
Ingredients
- 1 1/4 cups uncooked elbow macaroni
- 3 tablespoons butter
- 1 small onion, finely chopped
- 4 ounces mushrooms, sliced
- 1/2 small bell pepper, finely chopped
- 2 tablespoons chopped pimiento-stuffed olives\
- 1 cup shredded sharp Cheddar cheese
- 1 cup sour cream
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 2 cups diced cooked chicken
- 1/3 cup milk
- 1 cup soft bread crumbs, tossed with 2 tablespoons melted butter - for topping chicken casserole
How to Make
-
Step 1: Grease 1 1 1/2 quart baking dish. Cook and drain macaroni, following package directions; place in a large mixing bowl.
-
Step 2: In a large skillet, melt 3 tablespoons butter over medium low heat. Add chopped onion, mushrooms, and chopped green bell pepper. Cook stirring frequently, for 3 to 4 minutes, or until onion is softened and mushrooms are browned.
-
Step 3: Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.
-
Step 4: Transfer chicken and macaroni mixture to baking dish. Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.
-
Step 5: Bake at 350° for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.
Nutritional Facts
- Serving Size: 1 (159.6 g)
- Calories 247.6
- Total Fat - 11.8 g
- Saturated Fat - 4.8 g
- Cholesterol - 23.1 mg
- Sodium - 660.7 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 2.3 g
- Sugars - 2.5 g
- Protein - 15.5 g
- Calcium - 234.7 mg
- Iron - 1.9 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg