Macaroni Chicken Casserole
Start the evening off right with this piping hot, hearty casserole from Quincie Ball of Shelton, Washington. Topped with crispy breadcrumbs, you'll love the satisfying crunch.
Ingredients
- 2/3 cup uncooked elbow macaroni
- 2/3 cup sliced fresh mushrooms
- 2 tablespoons finely chopped onion
- 1 tablespoon finely chopped green pepper
- 1 tablespoon butter
- 3/4 cup cubed cooked chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons 2% milk
- 1 tablespoon chopped pimiento-stuffed olives
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1/4 cup soft bread crumbs
- 1 teaspoon butter, melted
Directions
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1Cook macaroni according to package directions. Meanwhile, in a small skillet, saute mushrooms, onion and green pepper in butter until tender.
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2In a small bowl, combine chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and the vegetable mixture. Drain macaroni; add to chicken mixture.
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3Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
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