One of the first dishes that I ever made for this blog was my Grandmother’s Good Chicken Spaghetti. This recipe is ONE of my favorites!
I decided to take a different approach to the classic recipe and make chicken macaroni instead. I love spaghetti noodles but I love macaroni noodles even more. If you like mac and cheese or chicken spaghetti then I highly recommend this recipe makeover.
This week my writing on posts have been short. A lot has been going on this week! You know when you just have one of those crappy days/weeks? Well I am having one now. I will probably write a post on it but right now I just really need to process everything.
ENJOY ~ Meagan
Nothing says comfort food like a good chicken macaroni casserole topped with cheese.
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
1 rotisserie chicken, deboned and carved out
3 1/2 cups macaroni, cooked according to package
1/2 lg onion, diced
1 Tbsp butter
1 tsp garlic, minced
1 2.25oz. can olives, sliced
1 10oz. can rotel tomatoes, drained
1 10 3/4oz. can cream of chicken
2 10 3/4oz. can cream of mushroom
1 cup cheddar cheese, grated
salt and pepper to taste
Preheat oven to 350 degrees.
In a skillet over medium heat melt the butter then add the onions and garlic.
Cook the pasta according to the package instructions. Add them to the onions and garlic.
Stir in the olives, rotel tomatoes, cream of chicken and mushrooms and the chicken.
Season with salt and pepper.
Mix well and place in a large casserole dish.
Bake for 30 minutes and then remove and top with grated cheese.
Cook for an additional 5 minutes.