| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Grains | Casseroles, Pasta, Poultry | 1 | Servings | |
INGREDIENTS
| 4 | c | Diced chicken; cooked |
| 1 | 7 oz pkg elbow macaroni; unc ooked* | |
| 2 | c | Grated cheddar cheese |
| 2 | cn | Cream of mushroom soup; undiluted |
| 1 | c | Milk |
| 1/4 | c | Diced green pepper |
| 2 | oz | Pimento |
| 4 | Hard boiled eggs; coarsely c hopped | |
| 1 | ts | Salt |
| 1 | ds | Pepper |
| 1 | cn | (5 oz) water chestnuts; sliced |
| 1 | sm | Onion; chopped |
| 1 | Jars Sliced mushrooms (optio | |
| Top with canned onion rings (optional) | ||
| (i used one small can) |
INSTRUCTIONS
Recipe by: June A. Halapir Combine and mix all ingredients in large bowl, set in refrigerator overnight. Turn into shallow glass casserole and bake. *Believe it or not, the macaroni gets soft overnight and you would never know it was in the casserole Posted to MM-Recipes Digest V3 #343 From: Captain <captain@iquest.net> Date: Sun, 15 Dec 96 09:59 EST
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