Chicken and Shells with Cheddar Sauce - KAIT Jonesboro, AR - Region 8 News, weather, sports

Chicken and Shells with Cheddar Sauce

3 T Margarine
3 T Flour
2 C Low fat milk
2 C Shredded sharp cheddar cheese
1 Can Chicken, drained and flaked or 6 to 7 oz. cooked chicken
4 C Cooked macaroni shells
1/8 t. Ground black pepper
1/4 C Chopped parsley (opt.)

In a medium saucepan melt margarine.  Stir in flour.  Cook and stir over low heat for 1 minute.   Gradually stir in milk.  Cook and stir until mixture boils and thickens.   Remove from heat.  Add cheddar cheese, stirring until melted.  Stir in chicken, macaroni, and black pepper.  Heat until hot.  Serve sprinkled with parsley.

Variation:   Canned tuna can be used in place of chicken.

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