Macaroni & Cheese Chicken Baked Casserole

 Macaroni & Cheese Chicken Baked Casserole

Ingredients:

3 cups uncooked elbow macaroni

2 tablespoons olive oil

Salt and pepper

1 lb uncooked chicken, finely chopped

2 bags (11 oz each) Green Giant™ Steamers™ frozen healthy colors market blend vegetables

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 1/2 teaspoons onion salt

3 cups 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 teaspoon garlic salt

1/2 teaspoon pepper


Directions:

Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.

Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.

In same skillet, melt 3 tablespoons 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.

Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.

Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

Smothered Chicken Casserole

 

Smothered Chicken Casserole

Ingredients:

1 tablespoon oil

4 boneless skinless chicken thighs

1/2 teaspoon garlic salt

1/4 teaspoon pepper

6 oz uncooked angel hair pasta

1 can (10 3/4 oz) condensed cream of chicken soup

1 1/4 cups half-and-half

1/2 teaspoon smoked paprika

2 cups Green Giant™ Steamers™ frozen broccoli florets, cut into smaller pieces

3 slices precooked bacon, crumbled


Directions:

Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).

Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.

Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.