End-Of-Summer Chicken Casserole

Course : Chicken
Serves: 4
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1 pound chicken breasts
8 ounces elbow macaroni
1 package cream cheese -- (8 oz.)
1 can sweet peas
1/2 medium cucumber -- finely-chopped
1 tablespoon chives -- finely-chopped
1/2 cup half-and-half
1/2 cup santa cruz valley pecans -- (finely chopped)
1 clove garlic -- (minced)
1/4 teaspoon ground black pepper

Preparation / Directions:

1. Cook chicken breasts in boiling water until thoroughly tender. Remove meat from bones and put in bowl. 2. Cook macaroni in boiling water until tender. Do not overcook! Drain water off macaroni and immediately add cream cheese. Stir well until cream cheese blends into macaroni. 3. Add chicken meat, peas, cucumber, chives, half-and-half, pecans and garlic to macaroni and cream cheese mixture. Stir well to blend. Season to taste with black pepper.


Nutritional Information:

2302 Calories (kcal); 118g Total Fat; (46% calories from fat); 124g Protein; 181g Carbohydrate; 487mg Cholesterol; 934mg Sodium

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