Baked Chicken-Macaroni Casserole - Lima, OH News Weather Sports

Baked Chicken-Macaroni Casserole

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2 cups uncooked elbow macaroni
2 cans mushroom soup
2 cups milk
4 hard cooked eggs, chopped
1/2 pound reduced-fat processed cheese (like Velveeta), cubed
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 to 3 cups cooked chicken, cut in chunks


1) Mix all ingredients together.

2) Spoon into 9 x 13-inch glass dish. Cover and refrigerate 24 hours or overnight.

3) Remove from refrigerator 1 hour before baking.

4) Bake in 350F oven for 1 hour or until macaroni is tender.

Recipe makes 6 to 8 servings