HI ...IM POSTING A DELICIOUS BAKED CHICKEN DISH WHICH I TRIED LAST NIGHT FOR THE KIDS........IT CAME OUT RRRRICH AND DELICIOUS AND THEY POLISHED THE WHOLE DISH UP...THE RECIPE CALLS FOR BREADCRUMB TOWARD S THE END BUT MY DAUGHTER DIDNT CARE FOR THAT BIT..IF I HAD TO MAKE THIS AGAIN,ID AVOID THE BREADCRUMB BIT ..I ALSO DID NOT ADD ANY VEGETABLES AS SHE LIKES HER VEGGIES SEPARATELY...ALL IN ALL THE DISH CAME OUT REALLY TASTY SO HERE GOES THE RECIPE.......
This is a tasty casserole, and the Gouda cheese can be replaced with a sharp Cheddar.
CHICKEN AND MACARONI BAKE
8 ounces elbow macaroni or small shells
3 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup heavy cream
3 to 4 ounces smoked gouda cheese or chedder grated or cut in small pieces
pepper, to taste
1 teaspoon fresh parsley, optional
1 1/2 to 2 cups thinly sliced chicken cooked chicken
1 1/2 cups frozen peas and carrots, thawed(opt)
1/2 cup soft bread crumbs
1 to 2 teaspoons butter, melted
Cook macaroni in boiling salted water as package directs. Drain and set aside.
In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.
Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.