Creamy Baked Chicken and Macaroni Casserole
This comforting casserole is a delightful blend of tender chicken, elbow macaroni, sautéed vegetables, and a creamy, cheesy sauce, all topped with a crunchy cornflake crust for a satisfying texture contrast.
Instructions
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1
In large bowls, combine the cooked chicken, macaroni, mushrooms, pimientos, onions, and peppers.
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2
In another large bowl, whisk together the cream of celery soup, cream of mushroom soup, cheese, milk, basil, and lemon-pepper seasoning. Add this creamy mixture to the chicken and vegetable mixture, stirring until well combined.
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3
Divide the casserole mixture evenly between four greased 13x9-inch baking dishes. Cover and refrigerate overnight.
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4
Preheat oven to 350°F. Remove the casseroles from the refrigerator and let stand for 30 minutes. Combine the crushed cornflakes and melted butter, then sprinkle the mixture over the top of the casseroles.
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5
Cover the casseroles and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes, or until the casserole is bubbly and the topping is golden brown.
Nutrition Information
Per serving (based on 14 servings)
Nutrition information is automatically calculated and should be considered an estimate.
