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Chicken and Cream Cheese Casserole

Chicken and Cream Cheese Casserole

Chicken and Cream Cheese Casserole

 

Chicken and Cream Cheese Casserole

SERVINGS: 4

INGREDIENTS


  • 1/2 (16-ounce) package macaroni shells
  • 1 (14.5-ounce) can chicken broth
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon dried tarragon leaves
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (5-ounce) can HORMEL® Premium Chicken Breast, drained and flaked
  • 1/4 cup finely chopped onion
  • 3 tablespoons finely chopped green bell pepper
  • 2 tablespoons diced pimiento, if desired
  • 1 tablespoon mustard
  • 1/2 teaspoon salt
  • 1/2 cup cornflake crumbs, buttered

DIRECTIONS


  1. Heat oven to 350°F.
  2. Cook macaroni according to package directions; drain.
  3. In medium saucepan, whisk together broth, flour and tarragon until smooth. Cook, stirring constantly, until thickened and bubbly. Cool slightly.
  4. In medium bowl, stir cream cheese until smooth; whisk into broth.
  5. In bowl, combine macaroni, broth mixture, chicken and remaining ingredients except cornflake crumbs; mix well. Pour into 2-quart baking dish; top with cornflake crumbs.
  6. Bake casserole 20 to 30 minutes or until hot.
 
 
 
 
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