This is an interesting combination of ingredients. Not sure it works well, but . . .
To start, there didn’t seem to be enough noodles. I think a cup and a half, maybe two cups would have been better.
The marjoram gives the dish a unique flavor. But the parsley was a little overpowering. Just way too much parsley. This may have worked better if there were more noodles.
The onion, bell pepper and pimiento go well. They soften up just enough during the cooking process. The mushrooms are nice as well.
I used canned chicken. I don’t hate canned chicken. So I don’t think it was a game changer.
The casserole was just a little strange. It wasn’t bad. It wasn’t amazing. It was just strange.
BAKED CHICKEN CASSEROLE
1 Cup Uncooked Macaroni
2 Cups Milk
1/4 Cup Flour
2 Chicken Bouillon Cubes
1/4 Teaspoon Marjoram
1/4 Cup Chopped Parsley
1/4 Cup Chopped Onion
1 Cup Mushroom Pieces, Drained
2 Tablespoons Chopped Green Pepper
1 Tablespoon Chopped Pimiento
2 Cups Diced, Cooked Chicken
Salt to Taste
Preheat oven to 350 degrees. In boiling, salted water, cook macaroni until al dente. Drain. Slowly add milk to flour in a 2 quart saucepan, stirring constantly to form a smooth paste. Add bouillon to mixture; cook until sauce is thickened and smooth. Stir in cooked macaroni and remaining ingredients. Place in a casserole dish. Bake for 25 to 30 minutes.
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