Judy's Chicken Casserole -- Quad-Cities Online Recipe Book
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Judy's Chicken Casserole

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Ingredients

7 ounces elbow macaroni, cooked and drained
2 cans (10/12 ounces each) cream of mushroom soup
1 medium onion, chopped
2 cups milk
1 can (4 ounces) sliced mushrooms
2-1/2 cups chicken, cooked and diced
1/2 pound Velveeta cheese, cubed
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Combine all ingredients and pour into lightly greased 2-1/2 quart casserole or 9x13-inch pan. Place in refrigerator overnight. Bake 1 hour at 350 degrees.

Judy DePorter
Milan



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