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Enjoy this recipe from Church Suppers Cookbook.
Submitted by: Wanda Freeman from Krum, TX
1/4 c. butter
1 onion, chopped
1 green pepper, chopped
5 to 6 stalks celery, chopped
4-oz. jar diced pimentos, drained
4-oz. can diced green chiles
10-3/4 oz. can cream of mushroom soup
3 9-3/4 oz. cans chicken, drained slightly
12-oz. pkg. elbow macaroni, cooked
12-oz. pkg. shredded Mexican-blend cheese, divided
Melt butter in a Dutch oven over medium heat. Add onion, green pepper, celery, pimentos and chiles; sauté until tender. Stir in soup and chicken with liquid. Simmer for 10 minutes. Spread macaroni in a lightly greased 13"x9" baking pan; sprinkle with half the cheese. Spread chicken mixture over cheese; stir gently. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes, until cheese is bubbly and golden. Let stand for 5 minutes before serving. Serves 12. | |
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Melt butter in a Dutch oven over medium heat. Add onion, green pepper, celery, pimentos and chiles; sauté until tender. Stir in soup and chicken with liquid. Simmer for 10 minutes. Spread macaroni in a lightly greased 13"x9" baking pan; sprinkle with half the cheese. Spread chicken mixture over cheese; stir gently. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes, until cheese is bubbly and golden. Let stand for 5 minutes before serving. Serves 12. |
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