Chicken and Cream Cheese Casserole

• Meat

  • 1 (5-ounce can Hormel premium chicken breast

• Produce

  • 3 tbsp Green bell pepper
  • 1/4 cup Onion
  • 2 tbsp Pimiento
  • 1/2 tsp Tarragon, dried leaves

• Breakfast Foods

  • 1/2 cup Cornflake crumbs

• Canned Goods

  • 1 (14.5-ounce can Chicken broth

• Condiments

  • 1 tbsp Mustard

• Pasta & Grains

  • 1/2 (16-ounce package Macaroni shells

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Salt

• Dairy

  • 2 (3-ounce packages Cream cheese

Found on hormel.com

Description

Ingredients

• 1/2 (16-ounce) package macaroni shells
• 1 (14.5-ounce) can chicken broth
• 1/3 cup all-purpose flour
• 1/2 teaspoon dried tarragon leaves
• 2 (3-ounce) packages cream cheese, softened
• 1 (5-ounce) can HORMEL® Premium Chicken breast, drained and flaked
• 1/4 cup finely chopped onion
• 3 tablespoons finely chopped green bell pepper
• 2 tablespoons diced pimiento, if desired
• 1 tablespoon mustard
• 1/2 teaspoon salt
• 1/2 cup cornflake crumbs, buttered

Directions

• Heat oven to 350°F. Cook macaroni according to package directions; drain. In medium saucepan, whisk together broth, flour and tarragon until smooth. Cook, stirring constantly, until thickened and bubbly. Cool slightly. In medium bowl, stir cream cheese until smooth; whisk into broth. In bowl, combine macaroni, broth mixture, chicken and remaining ingredients except cornflake crumbs; mix well. Pour into 2-quart baking dish; top with cornflake crumbs. Bake casserole 20 to 30 minutes or until hot.