Chicken Macaroni
Melissa Hills
25 October 2022
What to put on label:
In the Notes section:
- Bake for 20 minutes at 180 degrees once defrosted.
- Serve with salad or vegetables or garlic bread. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or two medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each).
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Ingredients
Adjust Servings
| 0.5 cooked chicken, shredded | |
| 500g macaroni elbows | |
| 2 cups frozen vegetables | |
| 3 Tbsp butter | |
| 2 packets Chicken Cup of Soup (about 3 Tbsp) | |
| 1 pottle sour cream | |
| 1 cup milk, more if needed | |
| 0.5 cups grated cheese, optional |
Directions
1.
Bring a pot of water to the boil,. Add macaroni elbows and cook according to the packet instructions.
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2.
When the pasta is almost done, melt butter in a separate pot and add chicken soup powder. Mix together.
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3.
Add sour cream and milk to butter mixture, stir until thick and creamy, like cheese sauce.
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4.
Combine the pasta, chicken, and vegetables with the cheese sauce.
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5.
Put everything into a dish and top with grated cheese (optional).
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6.
Either bake for 20 minutes at 180 degrees or put on instructions to bake once defrosted.
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