|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||76%|
|Saturated Fat 30g||149%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken and macaroni casserole is a great way to use leftover chicken or try it with leftover turkey.
Serve this dish with crusty bread or biscuits and sliced tomatoes.
- 5 tablespoons butter
- 1/2 cup sliced green onions
- 8 ounces mushrooms (sliced)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 3 cups diced cooked chicken
- 10 ounces frozen spinach (thawed and well-drained, squeeze excess water out)
- 1 cup milk
- 2 cups shredded Cheddar cheese (sharp or mild)
- Salt and pepper to taste
- 8 ounces elbow macaroni (cooked and drained)
- 1 cup fresh fine bread crumbs
- 2 tablespoons melted butter
Heat oven to 350 F.
Lightly butter a 3-quart baking dish.
Heat butter in a large saucepan or Dutch oven over medium-low heat. Add the mushrooms and cook, stirring, until mushrooms are tender. Add green onions and cook for 1 minute longer. Stir in the flour until incorporated and bubbly. Continue cooking, stirring, for 1 more minute.
Add chicken broth to the mushroom mixture and cook, stirring, until thickened. Stir in the cooked chicken and well-drained spinach. Add milk and cheese, and then taste and add salt and pepper, as desired. Stir in cooked and drained macaroni. Spoon into the prepared baking dish.
In a bowl, toss breadcrumbs with the melted butter and sprinkle over the casserole.
Bake for 25 to 30 minutes, until the topping is browned and the casserole is bubbly around the edges.