| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Chicken, Casserole | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1/4 | c | Flour |
| 2 | c | Light cream |
| 2 | c | Chicken broth; divided |
| 3/4 | lb | Process american cheese; cubed |
| 2 | Boxes (7 oz. each) elbow macaroni; cooked and drained | |
| 3 | c | Cubed cooked chicken |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups of the broth all at once; stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, salt and pepper. Add additional broth if needed. Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo Posted to MC-Recipe Digest V1 #1057 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998
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