Ingredients
- 1/2 cup chopped onions
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 3 1/2 cups chopped cooked chicken
- 2 1/2 cups cooked macaroni
- Salt and pepper, to taste
- 1/4 cup Ritz cracker crumbs
Preparation
Step 1
In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.
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REVIEWS:
I made the following changes to the recipe,used a large curly type pasta (so all the cheesy goodness could cling to it better!) Just used 2 cups of diced chicken, 1 can of soup, the full amount of cheese, and the full amount of onions. Didn't use the cracker crumbs, we don't really care for them. As for the remaining cheese, I topped the dish with it then baked for 30 minutes. This was comfort food at it's finest. This will be made again.
Really yummy. I used campanelle instead of macaroni because we just prefer it. I was going to top mine with the Ritz cracker crumbs because I knew we had some in the house, but when I went to get a roll of them, I discovered my darling daughter had finished them off and left the empty box on the shelf. So we had to rough it. Thanks for this easy, I'll-be-making-it-again recipe.