"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 (or Turkey) Macaroni Casserole Recipe

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This recipe for Chicken (or Turkey) Macaroni Casserole, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Johnson
Added: Sunday, September 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, boiled and boned (or leftover turkey)
2 cups chicken broth
1 onion, chopped
1 green pepper, chopped
1 can cream of celery soup
1 can cream of mushroom soup
7 oz. macaroni (un-cooked)
1/2 lb. velveeta cheese (cubed)

Directions:
Directions:
Mix well in large tupperware bowl. Cover and store in fridge overnight. Pour into large casserole dish and bake 1 hour at 350, 1/2 hour covered loosely and 1/2 hour uncovered. I usually make 2 smaller casseroles, freezing one before cooking for later. Then you can take straight from freezer, cover loosely and bake an extra 10 to 15 minutes to allow for thawing.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 to mix.
Personal Notes:
Personal Notes:
This recipe is great for leftover Thanksgiving turkey!

 

 

 

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