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1890 Chicken and Macaroni
8 ounces of
macaroni
4 cups of cooked chicken, cut into bite-sized pieces
1/4 cup of butter or margarine
salt and pepper to taste
1 cup of chicken broth
1 cup of half-and-half cream
parsley sprigs as garnish |
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Cook macaroni in boiling salted water until almost tender, about 12 minutes; drain. Place 1/3 of macaroni on bottom of 2-quart lightly-greased casserole. Top with 1/2 of the chicken pieces; dot chicken with 1/2 the butter, salt and pepper, and 1/2 the chicken broth. Repeat layers, ending with remaining 1/3 of macaroni on top. Pour cream over all; bake at 350ºF. for 20 to 30 minutes, or until bubbly. Serves 4.
 
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