Thursday, July 16, 2009

MIZ ROWENA'S CHICKEN & MACARONI CASSEROLE

This recipe is from an old Southern Indiana newspaper clipping.

2 to 3 cups cubed chicken (or turkey) that's been cooked
2 cups uncooked elbow macaroni
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 cups milk
1/2 lb Velveeta cheese, cubed
1/2 cup diced onion
4 hard-boiled eggs, optional

Mix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour.

Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients.

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