This is a comfort food recipe, filled with all things carbs..lots of carbs, but oh so good. Also cheese- lots of cheese. If your looking for low carbs and something super healthy, leave this page now. If your looking for something tasty and comforting, continue reading. Since there is only two of us, we have plenty of left overs and this is a dish that's still great reheated the next day. This dish could easily feed a family of four or five. Ingredients:
Directions: Boil the chicken breast until finished, remove and shred into a 9 x 13 casserole dish Sprinkle the shredded chicken with 2 tsp of garlic powder and 1 tbsp of olive oil Place cooked elbow macaroni on top of the shredded chicken, garlic, and olive oil On top of the macaroni noodles, empty the 2 cans of cream of chicken soup, milk, chicken broth, shredded cheese, and pepper. Stir all ingredients together (including the chicken and noodles) until mixed evenly throughout. I always save a little bit of cheese to top off the casserole before placing it into the oven. Tip: if you want to add some crunch, add panko breadcrumbs to the top before placing the casserole in the oven. Place the casserole into the oven at 350 degrees for approximately 20 minutes. Serve when complete. I hope yall enjoy!!
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