Betty's Parmesan Chicken Macaroni Casserole

Betty demonstrates how to make Parmesan Chicken Macaroni Casserole. This is a hearty, economical dish that is easy, tasty, and very popular!
Parmesan Chicken Macaroni Casserole
1 cup mayonnaise
10 ¾-oz. can condensed cream of chicken soup
4-oz. can mushroom stems and pieces, drained
1 ½ cups chopped, cooked white meat chicken. (You may use leftover chicken, or remove meat from a rotisserie chicken, or use canned chunked white meat chicken. You may use dark meat also, if you like.)
2 cups grated Parmesan cheese (from a can)
¼ cup chopped green bell pepper
¼ cup chopped pimientos
¼ cup chopped onion
4 oz. uncooked elbow macaroni
½ cup finely-crushed Ritz cracker crumbs
cooking oil spray
In a medium to large pot, cook 4 oz. elbow macaroni according to package directions. Drain, and set aside. In a large mixing bowl, combine 1 cup mayonnaise, a 10 ¾-oz. can cream of chicken soup, a 4-oz. can drained mushroom pieces, and 1 ½ cups chopped, cooked white meat chicken. Stir well. Add 2 cups grated Parmesan cheese, ¼ cup chopped green pepper, ¼ cup chopped pimientos, and ¼ cup chopped onion. Stir to combine. Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Sprinkle ½ cup finely crushed Ritz cracker crumbs evenly over the top. Bake 30 minutes at 375 degrees, or until bubbly and beginning to brown. Serve immediately. My family loves this dish! I hope you will, too! Love, --Betty ♥
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