"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
2 1/2 c. cooked chicken - chopped 16 jumbo macaroni shells 3/4 c. sour cream 1 can cream of mushroom soup 1 can cream of chicken soup 4 oz. sliced fresh mushrooms 2 tbsp. chopped onion 2 tbsp. butter/margarine 1/4 c. hot water 1/2 tsp. chicken bouillon crystals 1 c. grated cheddar cheese
Saute mushrooms and onion in margarine. Cook and drain macaroni per package directions. Cool. Mix sour cream and 2 cans of soup. Divide into 2 bowls. Add chicken to one bowl of soup mixture and mix. Stuff this mixture into jumbo macaroni shells. Put shells in single layer into 9x13 casserole dish. Dissolve bouillon in hot water. Add to second bowl of soup mixture. Add sautéed mushrooms and onions to this bowl and mix. Spoon evenly over shells. Bake uncovered at 350ºF for 15-20 minutes or until hot and bubbly. Top with cheese and bake another 5 minutes or until cheese melts.
Freezes great! Take out and thaw in refrigerator night before eating. Then bake as directed above.
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