Dinner
Macaroni and Cheesy Chicken Baked Casserole
Description
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.
Ingredients:
- Macaroni and Cheesy Chicken
- 2 cups uncooked elbow macaroni (about 9 oz)
- 4 tablespoons butter
- 1/3 cup Gold Medal™ all-purpose flour
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 3 cups milk
- 4 cups shredded Cheddar cheese (16 oz)
- 2 cups chopped cooked chicken
- 1 bag (16 oz) frozen broccoli florets
- Topping
- 1 1/2 cups Progresso™ panko crispy bread crumbs
- 4 tablespoons butter, melted
Directions:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
- In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
- In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
- Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
