Chicken Casserole Ii
This is a make ahead bake later casserole that i got from the organist at church, thank you ruth. This needs to be refrigerated for at least 8 hours before you bake it, so the macaroni can absorb the liquid. talk about good tasting comfort food. Yum! you can use 2 cans of any combination, of the following soups, cr. Of mushroom, cr. Of potato, cr. Of celery, cr. Of broccoli or even a can of cheddar soup is what ruth told me.
Steps
In a large mixing bowl , mix all ingredients together.
Pour into a greased 9x13 baking pan.
Cover with a lid or aluminum foil and refrigerate for at least 8 hours , so macaroni can absorb liquids.
Bake , uncovered for one hour at 350 degrees (or until heated throughly.
Ingredients
cooked chicken, elbow macaroni, cream of mushroom soup, milk, chicken broth, onion, green pepper, pimientos, sliced water chestnuts, cheddar cheese, salt