With three kids in the house and Eliza only being about 2 months old I haven't had as much time for cooking (well that and I just love to hold my baby girl so my free time is spoken for)! I have been falling back on some of my tried and true favorite recipes. This dish is magnificent! Cheesey but not overwhelmingly so. It has a pretty appearance (for a casserole :) with the vibrant green pepper and red pimentos. This is a dish that I enjoy making for other families who have recently had a baby or need a meal brought to them following a surgery etc.
The recipe in the cookbook is titled 'Overnight Chicken' and allows you to prepare the dish the night before without cooking the noodles. I did it that way the first time but usually just cook the noodles and make this the day I want to eat it :)
Velveeta Chicken Source: Good News Radio Family Favorites Vol. 2
Ingredients:
7 oz. macaroni noodles (I use 12 oz. of Ziti noodles)
2 C milk *only use 1 C if you are cooking your noodles instead of doing the overnight method
1 can cream of mushroom soup
1 can cream of celery soup (I use 2 cans of cream of mushroom instead of a cream of celery)
4 oz. chopped pimentos
4 oz. mushrooms
1 small onion, chopped
1 green pepper, chopped
1/2 lb Velveeta, cubed
2-4 C diced, cooked chicken
Directions:
1. Grease a 9 x 13 pan.
2. Combine all ingredients and place in prepared pan. Cover.
3. Refrigerate overnight.
4. Bake at 350 F. for 1 hour.
Sounds delicious! This is going on my "to make" list!
ReplyDeleteYum! Looks and sounds so delicious! I really want some right now!
ReplyDeleteThis sounds really good. And I love that you throw it all together and wait until the next day. I'm so making this!!! Thanks!
ReplyDeleteYummy! This looks perfect for my family! They have been asking for velveeta mac and cheese...this would be better! Thank you for the post! I love your blog :D
ReplyDeleteKara :)
http://lovehomebird.blogspot.com/
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