Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese-and-bread-crumb topping makes a perfect finish for the creamy filling. This easy chicken and macaroni casserole starts with a box of shells and cheese and becomes a main dish casserole with the addition of diced cooked chicken and frozen-thawed vegetables. The casserole is topped with buttery bread crumbs and baked to homemade perfection. Adding some shredded cheddar cheese before the bread crumb topping adds a bit more flavor and texture, but is not necessary.
1⁄2 cup chopped onion
2 (10 3/4 ounce) cans cream of chicken soup
3 tablespoons butter or 3 tablespoons margarine, melted
2 cups shredded cheddar cheese, divided
3 1⁄2 cups chopped cooked chicken
1 cup milk
2 1⁄2 cups cooked macaroni
1⁄4 cup Ritz cracker crumbs
So, let’s know how can you make this at your home.
In a large skillet over med-high heat 350 F (180 C/Gas 4), saute onions in butter until onions are tender.
Now you need to add in soup and 1 ½ cups cheese; gradually stir in milk.
Until cheese melts cook over medium heat; stir in chicken and macaroni; taste and adjust seasoning with pepper and salt.
Now you need to transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
Bake in a preheated 350° oven until heated through or for 30 minutes.
After all of these top with remaining ½ cup cheese and bake 5 minutes.
Now your dish is ready to serve. Thank you.