Description
This Cheesy Chicken Macaroni Casserole is a comforting and hearty baked dish featuring tender elbow macaroni, shredded chicken, and a creamy blend of cheddar and mozzarella cheeses. Enhanced with savory seasoning and topped with buttery breadcrumbs, it’s an easy meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 2 cups elbow macaroni
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup frozen peas (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Macaroni: Boil the elbow macaroni in salted water following package instructions until al dente. Drain well and set aside.
- Mix Ingredients: In a large mixing bowl, combine the cooked macaroni, shredded chicken, cheddar cheese, mozzarella cheese, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Gently fold in the frozen peas if using.
- Assemble Casserole: Grease a 9×13 inch baking dish and evenly spread the macaroni mixture inside.
- Prepare Topping: Mix the breadcrumbs with melted butter in a small bowl until thoroughly combined. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the dish is bubbly and the topping is golden brown.
Notes
- You can substitute frozen peas with other vegetables like corn or diced carrots for variety.
- Use cooked leftover chicken or rotisserie chicken for convenience.
- For a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- This casserole can be assembled in advance and refrigerated for up to 24 hours before baking.
