Dump-and-Bake Chicken Mac and Cheese Casserole

• 분량: 8 servings
• 활동 시간: 10 minutes
• 총 시간: 4 hours 10 minutes

재료

2 cups uncooked elbow macaroni pasta

8 ounces cheddar cheese (grated)

2 cans (10.5 ounces each) condensed cream of chicken soup

1 cup milk (I used 2%)

1 cup chicken broth

1 lb. uncooked boneless, skinless chicken breasts, diced

1 cup finely-diced onion (I use frozen chopped onion as a shortcut)

1 (4 ounce) jar diced pimentos, drained

방향

Spray a large 9 x 13-inch dish with cooking spray.

In a large bowl, combine all ingredients. Transfer to prepared baking dish, cover, and refrigerate at least 6 hours (or up to 24 hours). See note below if you don't have time to refrigerate in advance!

When you’re ready to bake the casserole: If you have the time, I like to pull the dish out of the refrigerator and allow it to sit on the counter and come to room temperature for about 30-60 minutes before I put it in the oven.

Bake, uncovered, at 350 degrees F for 1 hour (or until pasta is tender and chicken is cooked through).

영양 정보

• 1회 제공량: 1 /8 of the recipe
• 칼로리: 346.8 kcal
• 지방 전체: 12.8 g
• 포화 지방: 7.3 g
• 콜레스테롤: 71.8 mg
• 나트륨: 781.9 mg
• 탄수화물 전체: 30.4 g
• 식이섬유: 1.9 g
• 총 당류: 3.2 g
• 단백질: 26.3 g