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Macaroni Chicken Casserole

Start the evening off right with this piping hot, hearty casserole from Quincie Ball of Shelton, Washington. Topped with crispy breadcrumbs, you'll love the satisfying crunch.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 2/3 cup uncooked elbow macaroni
  • 2/3 cup sliced fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon butter
  • 3/4 cup cubed cooked chicken
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons 2% milk
  • 1 tablespoon chopped pimiento-stuffed olives
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1/4 cup soft bread crumbs
  • 1 teaspoon butter, melted

Directions

  • Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender.
  • In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
  • Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts
1-1/4 cups: 404 calories, 19g fat (10g saturated fat), 92mg cholesterol, 835mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 31g protein.

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