I baked 2 whole chickens today so that I would have chicken for tonight's dinner and then enough to make a couple of other dinners over the next few days.
I found a really easy side dish called Baked Macaroni & Cheese Casserole from Annie's website that I'm going to post as an entry into this month's Cooking with Alicia & Annie Blog Event.
Annie's Original Recipe with my changes and notes below it:
1 lb. elbow macaroni, cooked according to pkg. directions
1 pkg. Kraft sharp cheese, grated
1 can cream of chicken OR cream of mushroom soup (Campbell's)
Mix soup with 1 can of milk in a bowl.
Butter or spray a large casserole dish.
Put alternating layers of the macaroni, cheese, and the soup into dish. Top with bread crumbs.
Bake 1 hour at 350 degrees.
My changes and notes: I doubled the ingredients and followed the recipe "as is" using cream of mushroom soup. I didn't use the breadcrumbs on top because my family doesn't like casseroles topped that way. I only baked this dish for 45 minutes, and then I stuck it under the broiler for 3 minutes to brown it. I assumed that "one package" of cheddar cheese was one 8 oz block. When I make this again, I will add one more cup of chunked cheese to it. I will try it the next time with the cream of chicken soup.
Both of my kids loved this dish. They gave it rave reviews! My husband said that he liked it, too. I thought that the cream of mushroom soup was sort of overpowering in it and that it could've used more cheese. I'll be keeping this one on hand to make on those nights were you need a quick meal but don't have much on hand to throw something together. This dish contains the basic ingredients most of us have in our kitchens. You could even add some chopped chicken or tuna right to the dish and stir in a veggie...you would have a one dish meal. :)