Cheddar Chicken Casserole
Get ready to savor the ultimate comfort food with this Cheddar Chicken Casserole! Brimming with tender chunks of seasoned chicken, al dente elbow macaroni, and a luscious, creamy cheddar cheese sauce, this baked delight is topped with crispy panko breadcrumbs and Parmesan for the perfect golden crunch. Easy to prepare and oozing with rich, cheesy flavor, this casserole is the perfect weeknight dinner or potluck favorite. The combination of garlic and onion powder adds a subtle depth of flavor, while fresh parsley offers a pop of freshness for garnish. Ready in just about an hour, this family-friendly casserole is sure to become a household classic.
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Recipe Information
Ingredients
- 3 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2.5 cups shredded cheddar cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side, or until cooked through. Remove from the skillet and set aside to cool slightly, then chop into bite-sized pieces.
Cook the elbow macaroni in a pot of salted boiling water according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk and chicken broth until smooth. Cook the mixture for 3-4 minutes, or until it begins to thicken.
Stir in 2 cups of shredded cheddar cheese, garlic powder, and onion powder. Continue to stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked chicken, cooked macaroni, and cheese sauce. Mix until everything is evenly coated.
Pour the mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the casserole.
Top with the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Garnish with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 5984 mg | 260% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 32.5 g | ||
| Protein | 295.2 g | 590% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3016 mg | 232% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2933 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
