Chicken Macaroni Casserole

bullet3 tbsp. butter or margarine
bullet1/4 cup all-purpose flour
bullet2 cups light cream
bullet1 1/2 to 2 cups chicken broth, divided
bullet3/4 pounds Velveeta
bullet14 oz. cooked macaroni, drained
bullet3 cups cubed cooked chicken
bullet1 jar pimientos, drained (2 oz.)
bullet1 tsp. salt
bullet1/2 tsp. pepper
bulletIn a large saucepan, melt butter.
bulletStir in flour until combined.
bulletAdd cream and 1 1/2 cups chicken broth all at once.
bulletStir until smooth
bulletCook and stir until thickened and bubbly; cook and stir 2 minutes more.
bulletRemove from the heat; add the cheese and stir until melted.
bulletStir in macaroni, chicken, pimientos, salt and pepper.
bulletAdd additional chicken broth if necessary.
bulletPour into a 3-quart baking dish
bulletBake, uncovered, at 350 degrees for 40 minutes.
bulletSprinkle with fresh parsley if desired.
bulletYield: 8 servings


From The Kitchen Of:  Shelley Totter  ~ Church of Christ, Frisco, TX

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