How to Make parmesan chicken & macaroni casserole with Betty
In this clip, learn how to make one of Betty's best recipes. This casserole is hearty, easy to make, economical and pleases everyone in your home. There are a bunch of super easy ingredients used in this dish and chances are you already have most of them in your kitchen. Enjoy this delicious meal for family gatherings or on your own and eat the tasty leftovers for days! Enjoy!
You Will Need:
*1 cup mayonnaise
*10 ¾-oz. can condensed cream of chicken soup
*4-oz. can mushroom stems and pieces, drained
*1 ½ cups chopped, cooked white meat chicken.
*2 cups grated Parmesan cheese (from a can)
*¼ cup chopped green bell pepper
*¼ cup chopped pimientos
*¼ cup chopped onion
*4 oz. uncooked elbow macaroni
*½ cup finely crushed Ritz cracker crumbs
*cooking oil spray
In a medium to large pot, cook 4 oz. elbow macaroni according to package directions.
Drain, and set aside. In a large mixing bowl, combine 1 cup mayonnaise, a 10 ¾-oz. can cream of chicken soup, a 4-oz. can drained mushroom pieces, and 1 ½ cups chopped, cooked white meat chicken.
Add 2 cups grated Parmesan cheese, ¼ cup chopped green pepper, ¼ cup chopped pimientos, and ¼ cup chopped onion.
Stir to combine.
Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray.
Sprinkle ½ cup finely crushed Ritz cracker crumbs evenly over the top.
Bake 30 minutes at 375 degrees, or until bubbly and beginning to brown. Serve immediately.