Chicken Mexicali Casserole

Name: Chicken Mexicali Casserole
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

12 ingredients

1 steps

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

Directions

1

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.