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"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 MAC & CHEESE Recipe

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This recipe for CHICKEN MAC & CHEESE is from McElroy-Perry Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Elbow Macaroni, cooked
2 cups Chicken, cooked & chopped
2 cups Sharp Cheddar Cheese, shredded
1 can Cream of Chicken Soup
½ cup Mayonnaise
¾ cup Milk
½ tsp Salt
¼ tsp Pepper
1 cup Ritz or Town House Crackers, coarsely crushed
2 tbsp Butter, melted
Directions:
Directions:
Preheat oven to 375 º
Coat a 2 quart casserole dish with cooking spray. Combine all ingredients in a large bowl and pour into casserole dish. Combine crackers and butter in a small bowl and mix well and spread over the mixture. Bake 40 to 45 minutes or until heated all the way through.

I think next time I will use shredded chicken instead of the cubed pieces.
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