Macaroni & Cheesy Chicken Baked Casserole

By carvalhohm

Ingredients

• 3 cups uncooked elbow macaroni
• 2 tablespoons olive oil
• Salt and pepper
• 1 lb uncooked chicken, finely chopped
• 2 bags (11 oz each) frozen healthy colors market blend vegetables
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 1/2 teaspoons onion salt
• 3 cups shredded Cheddar cheese (12 oz)
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 1/2 cups panko crispy bread crumbs
• 1/4 cup butter, melted
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper

Details

Servings 8
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.

2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.

3 Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.

4 In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.

5 Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.

6 Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

Jack Attack! Rather than sharp yellow Cheddar, try swapping in white Monterey Jack cheese for a slightly different flavor.

Serves 8

This recipe tastes amazing with hot slices of Pillsbury® Simply French Bread slathered with cold butter.