Start the evening off right with this piping hot, hearty casserole from Quincie Ball of Shelton, Washington. Topped with crispy breadcrumbs, you'll love the satisfying crunch.
Ingredients
2/3 cup uncooked elbow macaroni
2/3 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
1 tablespoon butter
3/4 cup cubed cooked chicken
1/2 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons 2% milk
1 tablespoon chopped pimiento-stuffed olives
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1/4 cup soft bread crumbs
1 teaspoon butter, melted
Directions
Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender.
In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and melted butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
