"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Casserole, by Kristy Cox, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups uncooked macaroni 1 1/2 cups chopped celery 1/4 cup chopped green pepper 1/4 cup chopped onion 1/4 cup margarine 2 cans of cream of chicken soup 2/3 cup of milk 2 cups cheddar cheese shredded 1 1/2 cups cooked chicken 1 jar (4 ounces) pimentos drained 1/2 tsp salt 1/4 tsp nutmeg 1/2 cup toasted almonds
Cook macaroni Saute celery, green peppers and onion in the butter until tender Add soup, milk and cheese Stir till the cheese melts Combine all ingredients and pour into 2 1/2 quart casseerole Top with Almonds Bake at 350 for 30-35 minutes
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