Print

60K
Save

35K
Pinterest

11K
Email

5K
Facebook

4K

Macaroni and Cheesy Chicken Baked Casserole

Prep 30 min
Total 1 hr 5 min
Servings 10

Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling. MORE+ LESS-

By Brooke Lark

Updated February 1, 2019

Make with

Gold Medal Flour

Ingredients

Macaroni and Cheesy Chicken

cups uncooked elbow macaroni (about 9 oz)

tablespoons butter

1/3

cup Gold Medal™ all-purpose flour

teaspoon onion salt

teaspoon garlic salt

teaspoon pepper

cups milk

cups shredded Cheddar cheese (16 oz)

cups chopped cooked chicken

bag (16 oz) frozen broccoli florets

Topping

1 1/2

cups Progresso™ panko crispy bread crumbs

tablespoons butter, melted

Steps

Hide Images

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
2

In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
3

In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
4

Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) 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™ French bread slathered with cold butter.

Nutrition Information

Nutrition Facts

Serving Size: About 1 1/4 cups

Calories: 550
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 45%
Saturated Fat 16g 80% Trans Fat 1g
Cholesterol: 100mg; 33%
Sodium: 720mg; 30%
Potassium: 300mg; 9%
Total Carbohydrate: 44g; 15%
Dietary Fiber 2g 11% Sugars 6g
Protein: 28g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 15%; 15%
Calcium: 45%; 45%
Iron: 10%; 10%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;