Chicken Mexicali Casserole
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A home-kitchen version of chicken mexicali casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 c. (4 breasts) cooked, chopped chicken
- 1 onion, chopped
- 1 or 2 ribs celery, chopped
- 1 Tbsp. butter
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 Tbsp. parsley
- 1 or 2 Tbsp. Schilling Mexican Seasoning
- 1 (12 oz.) pkg. large shell macaroni
- 2 c. chicken broth
- 2 c. grated cheese
- 1 small jar diced pimientos
Method
Saute onions and celery in butter. Add soups, parsley and seasoning; mix well. Cook macaroni in chicken broth, add water if necessary. Do not drain. Butter a 9 x 13-inch dish. Mix chicken, macaroni, soup mixture and pimiento. Pour into prepared dish. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
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