Macaroni and 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.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8

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™ 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

  • 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

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.