Macaroni And Cheesy Chicken Baked Casserole Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375.
• Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
• Add macaroni all at once and stir with a fork.
• Return water to a boil and reduce heat to moderately low. Simmer 4 to 5 minutes or until tender. Do not overcook. Drain.
• Meanwhile, put butter in a medium-sized saucepan and heat over moderate heat.
• When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard.
• When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
• Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
• Add chopped pimiento and chopped green pepper and reduce heat to low and simmer 1 minute longer.
• Stir 1 1/2 cups of the grated cheddar cheese, the cooked and drained macaroni, and the slivered chicken into the milk mixture.
• Pour into a shallow 2 quart round or oval or round baking dish.
• Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
• The casserole can be prepared to this point 1 to 2 days before you plan to bake and serve it. You can cover and store in refrigerator until ready to bake.
• Place casserole on center oven rack in oven and bake for 20 minutes (longer if casserole has been chilled), or until macaroni is hot and bubbly and the cheese is melted.
• Remove from oven and arrange tomato wedges on top of casserole and serve.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Steps:

• In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

Steps:

• Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
• Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
• Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.

Steps:

• 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.

Steps:

• Preheat oven to 350°F. Combine everything except shredded Velveeta.
• Spread in Large GLASS baking pan sprayed with cooking spray. Top with Shredded Velveeta and cover with foil.
• Bake for 30 minutes and then remove foil and bake 5 to 10 more minutes.