This past weekend I was looking through my stockpile wondering what I could put on my menu this week.  I had several boxes  of pasta and cream soups so I started to think about casseroles.  I have a love- hate relationship with casseroles.  Some of them I LOVE and some of them I HATE.  I don’t mean hate, I mean I really don’t like them.  Many of the  casserole I have come across have been at potlucks and they are very heavy on the starchy side.

I was given this casserole by a friend who is an excellent cook.  I have modified it a little to suit the tastes of my family.  What I LOVE about this casserole is that you can make several and freeze them for those crazy days.

Thanks Laura!

Chicken Macaroni Casserole

1 cup cooked chicken (shredded)

1 can of cream soup (I use chicken)

1 and 1/2 cups of raw macaroni

1 and 1/2 cups milk

1 Tbsp. Minced Dried Onions

1/4 tsp salt

1/8 tsp pepper

1/2 cup shredded cheese (I use Colby/Jack)

Combine all ingredients and pour into a well greased casserole dish.  Bake covered @ 350 for 1 hour.  Check and if pasta is not tender cook for additional 15 minutes.