Description
This Cheesy Chicken Macaroni Casserole is a comforting, creamy baked dish loaded with tender shredded chicken, gooey cheddar and mozzarella cheese, and perfectly cooked elbow macaroni. Topped with buttery breadcrumbs for a crispy crust, it’s an easy family-friendly meal perfect for busy weeknights or hearty gatherings.
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 according to the package instructions until al dente. Drain and set aside to cool slightly.
- Mix Ingredients: In a large bowl, combine the cooked macaroni, shredded chicken, cheddar and mozzarella cheeses, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. If desired, fold in the frozen peas to add a pop of color and sweetness.
- Assemble Casserole: Grease a 9×13 inch baking dish and evenly spread the macaroni mixture into it.
- Prepare Topping: Mix the breadcrumbs with melted butter in a small bowl until well coated, then sprinkle this mixture evenly over the casserole for a crunchy golden topping.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the mixture is bubbly and the breadcrumb topping turns golden brown.
Notes
- For extra flavor, you can add herbs like thyme or parsley to the mixture.
- Frozen peas are optional but add color and subtle sweetness.
- Use low-fat dairy options to reduce fat content.
- This casserole can be made ahead and refrigerated before baking; just add an extra 5 minutes to the baking time if baking cold.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven or microwave.
