"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken & Macaroni Casserole Recipe

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This recipe for Chicken & Macaroni Casserole, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Wiggins
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of mushroom soup
2 c. milk
1 pkg. (8 oz) uncooked elbow macaroni
1 lb. diced chicken (cooked)
8 oz. shredded cheese
1 small onion, chopped small
1 small jar of diced pimientos, drained
1 tsp. salt
1 can French fried onions

Directions:
Directions:
Preheat oven to 350. Blend soup and milk over low heat until smooth. Stir in macaroni, chicken, cheese, onion, pimientos and salt. Pour in 9 x 13 pan, cover and bake for 1 hr. 30 mins. Spread canned onion rings on top and bake for a few minutes longer.

 

 

 

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