Tuesday, June 9, 2009

Chicken Casserole


1 cup cooked chicken, chopped
2 cups slightly cooked elbow macaroni
1/2 pound chopped Velveeta cheese
3 diced hard boiled eggs, sliced
1 onion chopped
2 cans cream of mushroom soup
1 small can sliced mushrooms
1 3/4 to 2 cups of milk
1/2 cup chopped green pepper
1/2 cup frozen vegetable mix


Mix all ingredients together. Pour into a 2 quart greased dish and refrigerate over night. Bake at 350 degrees for 1 hour.

**Thoughts~A lady from our church named Maria made this for a VBS decorating night. It was yummy!**

1 comment:

April Westerhold said...

Hi Dawn~
I used this recipe tonight and it was yummy so yummy! I wrote about it on my blog an I made your shepherd's pie last nigh, too. I linked you to all of them. Check it out: http://mealsforreal.blogspot.com/2010/03/chicken-casserole.html