4-5 lbs. whole chicken
4 cups water
4 cups chicken broth
8 tbsp flour
1/2 lb. processed American cheese, grated
salt and pepper, to taste
2 cups cooked elbow macaroni
2-3 cups buttered bread crumbs or cracker crumbs
Cook whole chicken in water until chicken separates from bone. Debone chicken, discard bones, and set chicken pieces aside. Heat 4 cups of broth taken from your chicken pot. Take a cup of broth and blend with flour to make a paste. Add to pan of broth to create a gravy. Stir in cheese until melted. Season to taste. Add cooked macaroni and chicken. Place in large baking dish. Cover with buttered bread crumbs or cracker crumbs. Bake for 30 minutes at 350°. It is done when the gravy bubbles and the crumbs are browned.
Note: Casserole may be frozen without crumb topping and baked later.
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