Chicken Macaroni Bake Recipe

Name: Chicken Macaroni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 oz.) pkg. Ronco large macaroni (elbow); 1 c. chopped celery; 2 Tbsp. butter or margarine; 2/3 c. milk; 1/2 tsp. salt; 2 c. diced, cooked chicken; 1/2 c. chopped onion; 2 (10 oz.) cans cream of chicken soup; 1 (2 oz.) jar diced pimentos; 1/2 tsp. pepper; 1 c. shredded American cheese

Servings: persons

1 (12 oz.) pkg. Ronco large macaroni (elbow)
1 c. chopped celery
2 Tbsp. butter or margarine
2/3 c. milk
1/2 tsp. salt
2 c. diced, cooked chicken
1/2 c. chopped onion
2 (10 oz.) cans cream of chicken soup
1 (2 oz.) jar diced pimentos
1/2 tsp. pepper
1 c. shredded American cheese

1
Prepare macaroni according to package directions.
2
Drain.
3
In medium size kettle, cook celery and onion in butter until tender. Do not brown.
4
Add soup, milk, pimentos and seasoning.
5
Stir and cook until smooth.
6
Combine chicken and macaroni with sauce.
7
Pour into a 3-quart casserole dish, then top with cheese.
8
Cover and bake in a 350u00b0 oven for 30 minutes.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (12 oz.) pkg. Ronco large macaroni (elbow), 1 c. chopped celery, 2 Tbsp. butter or margarine, 2/3 c. milk, and more.

Yes, Chicken Macaroni Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Macaroni Bake

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