If you’re short on time, 20 minutes is just fine too. The original direction calls for the dish to bake for 30 minutes. COMBINE the cheesy milk with the strained and cooked macaroni noodles, as well as the pulled rotisserie chicken and mix. Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2. Meanwhile, brown beef, garlic & onion in a frying pan. (My noodles said 9 minutes so I cooked them for 6). It’s affordable and makes great food storage. Cook noodles for of time according to package. Speaking of chunk chicken, some of you may think the stuff is gross, but don’t knock it until you try it! I love using chunk chicken in my rotini pasta salad or chicken salad and especially this dish. I love a lot of chicken in this mac and cheese casserole, but if you don’t have a large can of chunk chicken, you can use two smaller 5 ounce cans, or even 1 if you prefer. Add drained macaroni, 1 cup cheese, and chicken and mix well. Stir in soup, milk, and pepper until smooth. In a 2-quart saucepan, melt butter and cook onion until soft. Cook macaroni according to package directions. If you don’t have straight cheddar cheese, you can use a blend with Colby and Monterey Jack. Instructions Preheat oven to 350 degrees. Add in soup and 1 cups cheese gradually stir in milk. This chicken and macaroni casserole gets its flavor from the pepper, so don’t be shy! In a large skillet over med-high heat, saute onions in butter until onions are tender. Just add the powder into the melted butter and stir until combined. If you don’t like onions (like me and most kids!) you can substitute ½-1 teaspoon of onion powder for the chopped onion.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |