Macaroni and Chicken Casserole
Indulge in the ultimate comfort food with this creamy and cheesy Macaroni and Chicken Casserole—a family favorite packed with hearty flavors and an irresistible golden crust. Tender macaroni pasta is combined with juicy shredded chicken, a rich homemade cheese sauce made with cheddar and mozzarella, and a hint of garlic and paprika for added depth. Topped with crispy panko breadcrumbs and baked to perfection, this casserole delivers a satisfying crunch with every bite. Quick to prepare and perfect for feeding a crowd, it's a versatile dish that suits weeknight dinners or casual gatherings. Garnished with fresh parsley for a burst of color and freshness, this crowd-pleasing casserole is sure to become a staple in your meal rotation.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups macaroni pasta
- 2 cups cooked chicken (shredded or cubed)
- 2 cups cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1 can cream of chicken soup
- 1 cup whole milk
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup panko breadcrumbs
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the butter until melted. Then, add the can of cream of chicken soup and milk, whisking until smooth and combined.
Season the mixture with salt, black pepper, and paprika. Allow it to simmer for 2-3 minutes, stirring occasionally.
Remove the skillet from heat and stir in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of mozzarella cheese. Stir until the cheese is melted and the sauce is creamy.
In a large mixing bowl, combine the cooked macaroni, shredded chicken, and cheese sauce. Mix well to coat everything evenly.
Transfer the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining cheddar cheese, mozzarella cheese, and panko breadcrumbs.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Serve warm and enjoy your hearty and flavorful Macaroni and Chicken Casserole!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 477 mg | 37% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 499 mg | 11% | |
*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.
