Dump-and-Bake Chicken Mac and Cheese Casserole

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 4 hours 10 minutes

食材

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

步驟

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).

營養

• 每份大小: 1 /8 of the recipe
• 卡路里: 346.8 kcal
• 總脂肪: 12.8 g
• 飽和脂肪: 7.3 g
• 膽固醇: 71.8 mg
• 鈉: 781.9 mg
• 總碳水化合物: 30.4 g
• 膳食纖維: 1.9 g
• 總糖: 3.2 g
• 蛋白質: 26.3 g