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.
