1 package (8 oz) elbow macaroni, uncooked
1 lb American cheese, cut up
2 cups diced cooked chicken
1 can cream of celery soup (or any cream of soup you have)
2 cups milk
salt and pepper to taste
Put all ingredients in a glass casserole, stir to combine, then cover the casserole tightly with plastic food wrap and refrigerate overnight.
Remove casserole from refrigerator about 45 minutes before you are ready to bake it and let it sit out.
Preheat your oven to 325 degrees.
Remove the plastic food wrap from casserole and replace it with aluminum foil.
Bake covered in preheated oven for 1 hour.
Remove and let sit for 5 minutes, then uncover and serve.
Will serve 2 to 4.
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