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Macaroni & Cheesy Chicken Baked Casserole

Blogger Brooke McLay from Cheeky Kitchen offers up a twist on traditional mac and cheese with this chicken and veggie-kissed casserole that everyone will love! Learn to make this recipe with our how-to article.

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( 12 Ratings)

12 Ratings

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4 Stars 17%

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Member Reviews ( 10 )

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Prep Time 20 min
Total Time 50 min
Servings 8

Ingredients

3: cups uncooked elbow macaroni

2: tablespoons olive oil

: Salt and pepper

1: lb uncooked chicken, finely chopped

2: bags (11 oz each) Green Giant® Valley Fresh Steamers® frozen healthy colors market blend vegetables

3: tablespoons butter

3: tablespoons Gold Medal® 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 Progresso® panko crispy bread crumbs

1/4: cup butter, melted

1/2: teaspoon garlic salt

1/2: teaspoon pepper

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Directions

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.

EXPERT TIPS

Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 1/23/2013 9:56:09 AM REPORT ABUSE AmyW46613 said:

Rating:

Just a little salty, next time I make it I will dial back on all the salt that is used. Other than that it was delicious. It does make A LOT, and I only used 2 cups of macaroni.

This reply was: Helpful Inspiring

Posted 1/13/2013 9:18:32 PM REPORT ABUSE AshleyLynn1991 said:

Rating:

I made this for my fiancé and I tonight and we both thought it was really good. However I did use a couple different things than the recipe said. Instead of using the plain bread crumbs i used lemon and pepper seasoned bread crumbs for a lil extra flavor. I also used different vegetables, I used a lil over half a 12 oz bag of Roasted Red Potates, Green Beans with Rosemary butter sauce and about a half a 12 oz bag of corn in butter sauce. However I did accidently put a bit much pepper in it bc I misread the recipe and thought it was saying to put 2tbsp olive oil then 2 tbsp salt & pepper bc there wasn't anything next to them, but realized I was wrong after I poured the pepper onto the chicken.

This reply was: Helpful Inspiring