• 4780f7511ccdd217d00693f533061374

Macaroni & Cheesy Chicken Bake

Prep
Cook
Serves 6people
Ingredients
3
cups uncooked elbow macaroni
2
tbsp olive oil
salt and pepper
1
lb uncooked chicken, finely chopped (or use cooked rotisserie chicken)
2
bags (11 oz each) Green Giant™ Steamers™ frozen healthy colors market blend vegetables
3
tbsp butter
3
tbsp Gold Medal™ all-purpose flour
2
cups cups milk
1 1/2
tsp teaspoons onion salt
3
cup shredded Cheddar cheese (12 oz)
1
can (10 3/4 oz) condensed cream of chicken soup
1 1/2
cups panko crispy bread crumbs
1/4
cup butter, melted
1/2
tsp garlic salt
1/2
tsp teaspoon pepper
Directions
1.
Heat oven to 375. Cook and drain macaroni as directed on package. Place in a 13 x 9 inch glass baking dish.
2.
Meanwhile, in 10-inch skillet, heal oil over medium heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.
3.
Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.
4.
In same skillet, melt 3 tablespoons of butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.
5.
Sprinkle remaining 1 cup cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt & pepper; stir until crumbs are coated with butter.
6.
Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

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