Creamy Chicken Casserole
Bring the family together and serve up some of this creamy chicken casserole. Good food and good conversation make for a great evening!
4- boneless, skinless chicken breasts
2 tablespoons butter or margarine
1-1/2 cups elbow macaroni
1 (10 oz) package frozen broccoli, thawed
1 (8 ounce) package cream cheese, softened
1 cup cottage cheese
1 cup sour cream
1 cup mayonnaise
1 (1 ounce) package ranch dressing mix, dry
1 teaspoon black pepper (more or less to taste)
1 (8 ounce) package shredded cheddar cheese
1. Cut chicken breasts into bite size chunks. Melt 2 tablespoons butter or margarine in medium size skillet. Cook chicken chunks over medium high heat until meat is no longer pink. Remove from heat and set aside.
2. Bring 2 quarts of water to a rapid boil in large saucepan. Add macaroni and boil 8-10 minutes or until tender. Drain and pour into a buttered 13×9-inch (3 quart) baking dish. Layer cooked chicken over macaroni. Layer thawed broccoli over chicken.
3. In a large bowl, combine softened cream cheese, cottage cheese, sour cream, mayonnaise, ranch dressing mix and pepper. Pour evenly over ingredients in baking dish.
4. Bake 350 degrees for 20-25 minutes or until hot. Sprinkle with cheese and bake 5 minutes or until cheese is melted and lightly browned. Makes 4 servings.
Tip:
You could add a little crunch to this casserole by topping the cheese with french fried onions before baking the last 5 minutes!
