Chicken and Macaroni Casserole

A flavorful chicken and macaroni casserole recipe with hard cooked eggs, peas, light sauce made with chicken broth, and seasonings.

Ingredients:

• 6 tablespoons butter
• 6 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 3 cups diced cooked chicken
• 2 cups cooked shell or elbow macaroni (about 4 ounces uncooked)
• 1 cup cooked frozen peas
• 2 hard-cooked eggs
• 1/2 cup soft or fine dry bread crumbs tossed with about 2 teaspoons melted butter

Preparation:

Melt 6 tablespoons butter over low heat; blend in flour, salt and pepper until smooth and bubbly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Place chicken, cooked macaroni, peas, and egg slices in a 1 1/2 to 2-quart casserole. Pour hot chicken sauce/gravy over chicken and macaroni mixture. Sprinkle with buttered bread crumbs. Bake at 375° for 25 to 30 minutes, or until browned and bubbly.
Macaroni and chicken casserole serves 6 to 8.