Macaroni and Cheesy Chicken Baked
Casserole
Ingredients
· 3 cups uncooked elbow macaroni
· 2 tablespoons olive oil
· Salt and pepper
· 1lbs uncooked chicken, finely chopped
· 2 bags (11oz each) frozen market blend vegetable
· 3 tablespoons butter
· 3 tablespoons Gold Medal all-purpose flour
· 2 cups milk
· 1 ½ teaspoon onion salt
· 3 cups shredded Cheddar cheese (12oz)
· 1 can condensed cream of chicken soup
· ¼ cup butter melted
· 1 ½ cup bread crumbs (want make own out bread at home works fine or crescents work also)
· ½ teaspoon garlic salt
· ½ teaspoon pepper
Directions
Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) 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. Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken. 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. 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. Then add them to the top and put in oven Bake 30 minutes or until mixture is bubbly and bread crumbs are browned. Add more cheese why cooking if like!
Ingredients
· 3 cups uncooked elbow macaroni
· 2 tablespoons olive oil
· Salt and pepper
· 1lbs uncooked chicken, finely chopped
· 2 bags (11oz each) frozen market blend vegetable
· 3 tablespoons butter
· 3 tablespoons Gold Medal all-purpose flour
· 2 cups milk
· 1 ½ teaspoon onion salt
· 3 cups shredded Cheddar cheese (12oz)
· 1 can condensed cream of chicken soup
· ¼ cup butter melted
· 1 ½ cup bread crumbs (want make own out bread at home works fine or crescents work also)
· ½ teaspoon garlic salt
· ½ teaspoon pepper
Directions
Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) 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. Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken. 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. 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. Then add them to the top and put in oven Bake 30 minutes or until mixture is bubbly and bread crumbs are browned. Add more cheese why cooking if like!
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