Last week I shared the recipe of the Baked BBQ Chicken Sandwiches that I made with some of the leftover chicken from the Whole Chicken in a Crockpot I made. Since I still had about 3 cups of shredded chicken leftover I decided to make Creamy Chicken Mac ‘n Cheese with the rest of the chicken. This recipe was easy to make and it was very tasty too.
- 3 cups cooked shredded chicken
- 2 cans (10.5oz each) Cream of Chicken Soup
- 16 oz box of Elbow Macaroni, cooked and drained
- 1 cup milk
- 8oz Shredded Cheddar Cheese
- 1½ cups Panko breadcrumbs
- Preheat oven to 350°
- In a 9x13" pan mix together the soups, milk and cheese until smooth
- Add in the chicken and noodles, stirring until well mixed
- Sprinkle the Panko on top
- Bake for 25 minutes
It is a very easy recipe and it is a great way to use up leftover chicken or some of the shredded chicken you have in your freezer, just remember to defrost it before putting it in this casserole. Pair this with some veggies or a salad and you have a quick and easy week night supper that the whole family will enjoy.
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