This casserole brings a delicious combination of creamy soups, tender chicken, and a perfect melt of cheddar cheese over a base of macaroni. It’s comfort in every bite, offering both heartiness and flavor.
Ingredients:
- 2 cups elbow macaroni, uncooked
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Directions:
- Preheat oven to 350°F (175°C).
- Cook elbow macaroni according to package instructions, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, and sauté for 4-5 minutes, or until softened.
- Add the shredded chicken and frozen peas to the skillet. Stir in both soups and milk, mixing well.
- Add cooked macaroni, garlic powder, onion powder, salt, and pepper to the skillet and stir until well combined.
- Transfer mixture into a greased 9×13-inch baking dish and top with shredded cheddar cheese.
- Bake in preheated oven for 25-30 minutes, or until the casserole is bubbly and cheese is melted.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 6 servings
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