Merry Chicken Macaroni

Try this family-friendly recipe from The Witchkins All-Occasion Cookbook. You can also bring it to your next potluck!

Serves 8 to 10  Prep Time 7 minutes  Cooking Time 1 hour

4 cups elbow macaroni
4 tablespoons butter
2 heads garlic, minced
2 onions, chopped
1 210-gram can chorizo de bilbao, chopped
1 small can Vienna sausage, mashed
4 large tomatoes, chopped
1 (368-gram) can tomato sauce
1 cup water
1 chicken broth cube
1 tablespoon sugar
salt and pepper to taste
2 cups canned chicken chunks

For the cream sauce
1 can cream of chicken soup
1 (378-ml can) evaporated milk
salt and pepper to taste

2 bars cheddar cheese, grated

1  Preheat oven to 400°F.

2  Cook macaroni according to package directions. Drain and set aside.

3  In a large pot, melt butter over medium heat. Add garlic, onions, chorizo de bilbao, Vienna sausage, and tomatoes—cook for 5 minutes. Add tomato sauce, water, and chicken broth cube. Season with sugar, and salt and pepper to taste.  Simmer for 30 to 45 minutes. Turn off heat and stir in chicken chunks.

4  To make the cream sauce, combine cream of chicken soup and milk in a saucepan. Let boil for 5 minutes, then season with salt and pepper.

5  Grease a large oven-proof baking dish with butter. Mix macaroni and tomato sauce mixture together and place in dish. Top with cream sauce and cover completely with cheddar cheese. Bake until cheese melts and top layer is golden brown, about 15 minutes.

Photography byDavid Hanson |  Styling by Angelo Comsti