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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Food, Kitchen » Chicken and Cheddar Casserole With Macaroni


  • 8 ounces macaroni, about 1 3/4 cups
  • 1 can (10 1/2 ounces) cream of chicken soup or cream of chicken soup with herbs
  • 1 cup milk
  • 2 to 3 cups diced cooked chicken
  • 1 jar (2 or 4 ounce size) diced pimientos, drained
  • 2 cups frozen peas and carrots, cooked just until tender
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 8 ounces shredded sharp Cheddar cheese, or mild
  • 1 cup French-fried onion rings


Lightly grease a 2 1/2 to 3-quart casserole. Heat oven to 350°. Cook macaroni following package directions; drain and rinse with hot water.In a large bowl, mix the soup with milk; stir in the diced chicken, pimientos, peas and carrots, salt and pepper, and cheese. Stir in the cooked drained macaroni until well blended. Spoon the macaroni mixture into the prepared baking dish. Sprinkle onion rings over the top. Bake for 30 minutes, or until hot and bubbly.

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