Creamed Chicken Casserole

Ingredients:

2

Tsp

Butter

1

 

Small onion, chopped

1

 

Green bell pepper, chopped

4

lb

Boneless, Skinless Chicken Breasts

8

Oz

Pkg elbow macaroni

8

Oz

Cream cheese, softened

1

10-1/2 oz

Can cream of mushroom soup

1

10-1/2 oz

Can cream of chicken soup

1

Cup

Water

1/2

Lb

Velveeta cheese, cut in strips

Directions:

In a small skillet melt the butter and sauté the onion and bell pepper until tender. Set aside.

In a medium saucepan boil the chicken in water seasoned with salt until tender. Cut the chicken into ½” strips and then into cubes. Set aside.

In a separate pan cook the elbow macaroni according to package directions. Drain well and place in a large bowl. Add the cream cheese and stir to melt. In a medium bowl whisk together the soups and the 1 cup of water together until smooth. Pour into the noodles. Add the chicken and the sautéed onion and bell pepper. Pour the mixture into a 10x13” baking dish, and top with Velveeta strips. Bake in a 350º oven until hot and bubbly and cheese is golden brown.

 

Yields

6-8 servings

 

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