Student Reporter Cordell McCloud
- 1⁄2cup chopped onion
- 3tablespoons butter or 3 tablespoons margarine, melted
- 2(10 3/4 ounce) cans cream of chicken soup
- 2cups shredded cheddar cheese, divided
- 1cup milk
- 3 1⁄2cups chopped cooked chicken
- 2 1⁄2cups cooked macaroni
- salt
- pepper
- 1⁄4cup Ritz cracker crumbs
Directions
In
a large skillet over med-high heat, saute onions in butter until onions are
tender.
Add
in soup and 1 ½ cups cheese; gradually stir in milk.
Cook
over medium heat until cheese melts; stir in chicken and macaroni; taste
and
djust
seasoning with salt and pepper.
Transfer
mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
Bake
in a preheated 350° oven for 30 minutes or until heated through.
Top
with remaining ½ cup cheese and bake 5 minutes.
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