Cheesy Chicken Macaroni Casserole
A creamy, hearty casserole featuring tender chicken, elbow macaroni, and a blend of cheddar and mozzarella cheeses baked to golden perfection with a crunchy breadcrumb topping.
Equipment
- 1 oven
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 small bowl
- 1 pot
Ingredients
- 2 cups elbow macaroni
- 2 cups cooked chicken shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 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
- 1/2 cup breadcrumbs for topping
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- Cook elbow macaroni according to package directions until al dente, then drain.
- In a large bowl, combine cooked macaroni, shredded chicken, cheddar, mozzarella, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Fold in frozen peas if using.
- Spread the mixture evenly into a greased 9x13 inch baking dish.
- Mix breadcrumbs with melted butter in a small bowl, then sprinkle evenly over the casserole.
- Bake for 25-30 minutes until bubbly and top is golden brown.
Notes
- For a crunchier topping, bake a few minutes longer while watching carefully.
- Prepare ahead and refrigerate before baking.
- Add other vegetables for extra nutrition.