Main Dishes
Chicken and Macaroni Bake
Ingredients
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8 oz. elbow macaroni or small shells
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Salt
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3 tablespoons butter
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3 tablespoons flour
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1 cup chicken broth
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1/2 cup heavy cream
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3 to 4 oz. smoked Gouda cheese, shredded
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Pepper, to taste
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1 teaspoon fresh parsley (optional)
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1 1/2 to 2 cups cooked chicken, cubed
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1 1/2 cups frozen peas and carrots, thawed
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1/2 cup soft bread crumbs
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1 to 2 teaspoons butter, melted
Preparation
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Cook macaroni in boiling salted water according to package directions.
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Drain and set aside.
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Melt butter in a saucepan over medium-low heat.
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Stir in flour and cook until bubbly and well blended.
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Gradually stir in chicken broth and cream.
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Add Gouda cheese and stir until smooth.
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Season with pepper and parsley if using.
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Cook until thickened.
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Add chicken and vegetables and cook 1 minute longer.
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Combine sauce with cooked macaroni.
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Transfer to a 2-quart casserole dish.
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Toss bread crumbs with melted butter and sprinkle over casserole.
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Bake at 350 degrees F for about 25 minutes until bubbly and browned.