Chicken Macaroni Casserole
2 tablespoons butter or margarine
1/4 cup all purpose flour
2 cups light cream
1 1/2 to 2 cups chicken broth,, divided
3/4 pound process American cheese, cubed
14 ounces elbow macaroni, cooked and drained
3 cups cubed cooked chicken
2 ounces diced pimiento, drained
1 teaspoon salt
1/2 teaspoon pepper
snipped fresh parsley, optional
In a large saucepan, melted butter. Stir in flour until combined. Add cream and
1 1/2 cups of the broth all at once; stir until smooth. Cook and stir until
thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add
the cheese and stir until melted.
Stir in macaroni, chicken, pimientos, salt and pepper. Add
additional broth if needed. Pour into a 3 quart baking dish.
Bake, uncovered, at 350ºF for 40 minutes or until heated
through. Sprinkle with parsley if desired.
Yield: 6-8 servings.
Note: a 3 lb chicken will yield about 2 1/2 to 3 cups of
cut-up cooked chicken.