Description
This hearty dish combines tender chicken, perfectly cooked macaroni, and a creamy, cheesy sauce that brings families together around the dinner table.
Ingredients
Scale
- 3 cups cooked chicken breast, diced (about 1.5 lbs)
- 16 oz elbow macaroni pasta
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (10.75 oz) cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- ¼ cup butter, melted
- ¼ cup Parmesan cheese, grated
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- Cook elbow macaroni in boiling salted water according to package directions until al dente; drain and set aside.
- Season raw chicken with salt and pepper, cook in a skillet with olive oil until fully cooked, then dice.
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, and milk; whisk until smooth.
- Add cooked macaroni, diced chicken, sautéed onions, garlic, mixed vegetables, and red bell pepper to the creamy mixture; fold together.
- Fold in 1½ cups cheddar and ¾ cup mozzarella cheese, reserving the rest for topping.
- Pour mixture into the baking dish and top with remaining cheese.
- Mix panko breadcrumbs, melted butter, and Parmesan cheese in a bowl; sprinkle over the casserole.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Let rest for 10 minutes before serving and garnish with fresh parsley.
Notes
For extra flavor, consider using rotisserie chicken. You can make this dish ahead and store it in the refrigerator for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg