Scalloped Chicken Casserole

• 1 (4 lb) roasting chickens
• 2 cups shell macaroni
• 8 ounces shredded Velveeta cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups chicken broth
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/4 cup flour
• 1/2 cup melted margarine
• 2 -3 cups fresh breadcrumbs

1. Boil the chicken and shred meat off of bones (I always do this ahead of time).
2. Cook and drain macaroni shells.
3. In a large bowl combine broth and soup and mix flour into that mixture.
4. Add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13" pan.
5. Process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. Sprinkle crumb mixture over the top of the casserole.
6. Bake at 325 degrees F for 30-35 minutes, until top is browned and cheese is melted.
7. *NOTE* I do not recommend using dried breadcrumbs as they make the dish too salty.

roasting chickens, shell macaroni, velveeta cheese, salt, pepper, chicken broth, cream of chicken soup, flour, margarine, fresh breadcrumbs

Taken from www.food.com/recipe/scalloped-chicken-casserole-253640 (may not work)