1 1/2 cups cooked, cubed chicken
2 quarts chicken broth
1 cup elbow macaroni
1/2 stick butter
1/4 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup flour
2 cups milk
4 slices American cheese
Preheat oven to 350 degrees. If you prepared the chicken yourself, reserve the broth and cook the macaroni in it. If not, use 2 quarts of canned chicken broth to cook the macaroni. Drain and set aside.
In saucepan, sauté onion in butter 3–5 minutes. Stir in salt, pepper and flour. Gradually add milk and cook until sauce thickens, stirring constantly. Mix cubed chicken and macaroni in a 2-quart casserole dish. Arrange cheese slices on the top. Pour sauce over mixture. Bake uncovered for 25 minutes. Serves 4–6.
Serving size: 1 large serving spoonful. Per serving: 518 calories, 32 g protein, 36 g fat, 17 g carbohydrates, 1,578 mg sodium, 133 mg cholesterol
Patsy Cox, Jasper-Newton Electric Cooperative