Dump-and-Bake Chicken Mac and Cheese Casserole

• porções: 8 servings
• tempo ativo: 10 minutes
• tempo total: 4 hours 10 minutes

Ingredientes

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

Instruções

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).

Nutrição

• Tamanho da Porção: 1 /8 of the recipe
• Calorias: 346.8 kcal
• Gordura Total: 12.8 g
• Gordura Saturada: 7.3 g
• Colesterol: 71.8 mg
• Sódio: 781.9 mg
• Carboidrato Total: 30.4 g
• Fibra Dietética: 1.9 g
• Açúcares Totais: 3.2 g
• Proteína: 26.3 g