Description
A creamy, cheesy, and comforting American casserole with tender chicken, pasta, and vegetables. Simple enough for weeknights yet indulgent enough for family gatherings. Kids and adults will love this hearty dish.
Ingredients
1 cup uncooked elbow macaroni
1 (10.5 oz) can cream of mushroom soup (no alcohol)
2 cups cooked shredded chicken
1 cup frozen broccoli florets
1/2 cup frozen peas
1 cup shredded cheddar cheese
1/2 cup milk
1/2 cup breadcrumbs
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Cook elbow macaroni according to package instructions, then drain
In a large bowl, mix cooked macaroni with cream of mushroom soup, shredded chicken, broccoli, and peas
Transfer mixture to a 9×13-inch greased baking dish
Sprinkle shredded cheddar cheese over the top, then drizzle with milk
Bake for 25 minutes, or until golden and bubbly
Sprinkle breadcrumbs over the top and bake for an additional 5 minutes
Notes
For dietary adjustments, substitute gluten-free pasta if needed
Leftovers store well in the refrigerator for up to 3 days
Add a sprinkle of garlic powder or onion powder for extra flavor
Use a halal-certified chicken for religious dietary preferences
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American