Ingredients:
- 8 ounces macaroni, about 1 3/4 cups
- 1 can (10 1/2 ounces) cream of chicken soup or cream of chicken soup with herbs
- 1 cup milk
- 2 to 3 cups diced cooked chicken
- 1 jar (2 or 4 ounce size) diced pimientos, drained
- 2 cups frozen peas and carrots, cooked just until tender
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- 8 ounces shredded sharp Cheddar cheese, or mild
- 1 cup French-fried onion rings
Preparation:
Cook macaroni following package directions; drain and rinse with hot water.
In a large bowl, mix the soup with milk; stir in the diced chicken, pimientos, peas and carrots, salt and pepper, and cheese. Stir in the cooked drained macaroni until well blended.
Spoon the macaroni mixture into the prepared baking dish. Sprinkle onion rings over the top. Bake for 30 minutes, or until hot and bubbly.
Serves 4 to 6.
More Chicken Casserole Recipes
Homemade Chicken and Biscuits
Potluck Chicken and Macaroni Bake
Chicken and Rice Casserole With Vegetables
Chicken Wild Rice Casserole
Easy Chicken and Broccoli Casserole
Easy Chicken Gemelli Bake
Chicken Bake With Black Beans and Salsa
Spicy Chicken Lasagna
Chicken, Cheese, and Penne Pasta Bake
Chicken Casserole Recipe
Herb Chicken Casserole
Chicken Noodle Casserole
Pam's Chicken Casserole
Joan's Chicken Casserole
Southern Chicken Casserole
Ritzy Chicken Casserole
Club Chicken Casserole
Easy Chicken Divan Casserole
Colleen's Chicken Rice Casserole
Mexican Chicken Casserole
Chicken and Biscuit Casserole
Chicken and Dressing Casserole
Chicken Cordon Bleu Casserole
Chicken and Rice Casserole
Launa's Chicken & Rice Casserole
Southern Chicken and Noodle Casserole
Casserole Recipe Index
Chicken Recipe Index
Chicken Breast Recipes
