Chicken & Macaroni Bake (Prince Pasta Recipe)

By rossboys

Ingredients

• 1/2 of 1 lb pkg elbows, uncooked
• 3 Tbsp butter or margarine
• 1 cup chopped celery
• 1 small onion, chopped
• 1 4oz container sliced mushrooms, drained
• 2 10-3/4oz cans cream of chicken soup
• 1-1/2 cups shredded American cheese, divided
• 3/4 cup milk
• 1 2oz jar diced pimientos, drained
• 1 tsp Wylers chicken flavor instant bouillon
• 1/2 tsp tarragon leaves
• 1/2 tsp seasoned salt
• 1/8 tsp pepper
• 1 cup frozen peas, thawed and drained
• 2 5 to 7.5oz pkgs frozen butter garlic flavor chicken breasts, thawed

Details

Servings 4

Preparation

Step 1

Prepare elbows according to directions; drain. In medium saucepan, melt butter. Add celery, onion and mushrooms; cook until tender. Stir in soup, 1 cup cheese, milk, pimiento, bouillon, tarragon, seasoned salt and pepper. Cook, stirring constantly, until cheese melts.

Combine macaroni, cheese mixture and peas; mis well. Pour into 13x9" baking dish. Arrange chicken breasts on top of macaroni mixture. Top with remaining 1/2 cup cheese.

Cover; bake in a 375 deg oven until hot and chicken is no longer pink, 35 to 40 min.