Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs boneless skinless chicken breasts (cooked and shredded or diced)
  • 10.5 ounces cream of mushroom soup (1 can)
  • 10.5 ounces cream of chicken soup (1 can)
  • 8 oz shredded cheddar cheese
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1 TBSP olive oil
  • 1 1/2 cups Panko bread crumbs or regular bread crumbs
  • 1 lb elbow macaroni (cooked per package directions)
  • 1/2 cup milk (optional)

Instruction

  • Dice boneless, skinless chicken into 1 inch pieces and cook in a saute pan with 1 tablespoon of olive oil, sprinkle with garlic powder and pepper. Cook for about 10 minutes over medium heat or until no longer pink.
  • OR place chicken breasts in a 9x13 baking dish and sprinkle with garlic powder and pepper. Drizzle with olive oil. Cover with foil and bake at 350 F for 30-40 minutes or until no longer pink.
  • Cook the elbow noodles per package directions.
  • When the chicken is done, shred it with a fork or put it in a food processor to shred quickly. Save the juices to use as well
  • In a medium bowl., mix the cream of mushroom and cream of chicken soups, cheese, cooked chicken and the broth from cooked chicken (for extra flavors)
  • Place the cooked elbow macaroni into a 9x13 baking dish.
  • Add in the cooked, shredded chicken.
  • Pour the cheese/soup mixture over top and mix together well.
  • Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 25-30 minutes.
  • To brown the panko topping, turn the oven on broil on low for about 3 -5 minutes to get it extra crispy. Just watch very closely. It can burn quickly. I usually leave the oven door cracked and watch it the entire time.