Chicken Macaroni Casserole

Chicken Macaroni Casserole

(Clipped from a Taste of Home magazine)

2 T butter

1/4 Cup flour

2 Cup light cream

1 1/2 to 2 cups chicken broth, divided

3/4 pound process American cheese, cubed (Velveeta)

14 oz. elbow macaroni, cooked and drained

3 Cup cubed cooked chicken

1 jar (2 oz) diced pimientos, drained

1 tsp salt

1/2 tsp pepper

In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 Cup broth all at once, stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed. Pour into a 3-qt. baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through.

Yield: 6-8 servings

*******************

Ashton selected this recipe from our "untried recipe box" one night last week. She was very excited to try it. I was nervous... processed cheese??? Umm... ok? We'll try it...

Verdict: Everybody LOVED it! Loved it!!! Surprised me, but it was so easy and an easy recipe to assign young children tasks to help! When we went around the table to vote the young girls all gave it two thumbs up! So, I would rate this a very child friendly recipe!

I'm loving this "untried recipe box" experiment that we are doing! We are finding new recipes that the family likes which will make dinner planning much easier... plus, the kids are thoroughly enjoying trying new things AND helping in the kitchen!

However... Kendall pulled a recipe tonight and I'm a little nervous. It is for Spicery Rolls. (There is a darling little restaurant in downtown Glendale, called the Spicery, that has the most amazing homemade rolls!) This recipe calls for YEAST. And I'm very afraid of yeast. I have very little experience baking with yeast, because the few times I've used it (in breads) have been certified, Class-A DISASTERS!!! Cross your fingers!! Hopefully we'll try it on Sunday!