Macaroni and Chicken Casserole
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INGREDIENTS
INSTRUCTIONS
Cook and bone chicken. Place chicken in bottom of 13 x 9 inch pan. Pour uncooked macaroni over chicken. Pour milk over macaroni. Spread soup over mixture. Cut cream cheese into small pieces and lay over soup. Cover and place in refrigerator overnight or at least 8 to 10 hours. One hour before baking, take out of refrigerator and let set. Heat oven to 350 degrees and bake for 50 minutes uncovered. Cover with onion rings and bake for 5 to 10 minutes more.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1228g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1837 | ||
| Calories from Fat: 582 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 64.7g | 86 % | |
| Saturated Fat 20.2g | 101 % | |
| Monounsaturated Fat 20.1g | ||
| Polyunsanturated Fat 18.8g | ||
| Cholesterol 18.3mg | 6 % | |
| Sodium 824.4mg | 28 % | |
| Potassium 1431.6mg | 38 % | |
| Total Carbohydrate 269.4g | 79 % | |
| Dietary Fiber 12.5g | 50 % | |
| Sugars, other 256.9g | ||
| Protein 46.5g | 66 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1837
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