Creamy Chicken Casserole

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic powder

• Canned Goods

  • 1 can Cream of chicken soup
  • 1 10 1/2 oz can Cream of mushroom soup

• Pasta & Grains

  • 1 1 lb box Elbow macaroni, cooked

• Baking & Spices

  • 1/2 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 1/2 cups Panko or regular bread crumbs

• Dairy

  • 8 oz Cheddar cheese
  • 1 cup Milk

Found on tosimplyinspire.com

Description

Ingredients

• 3 boneless/skinless chicken breasts
• (1) 10½ oz can cream of mushroom soup
• (1) can cream of chicken soup
• 1 cup of milk (i use Fat Free)
• 8 oz of shredded cheddar cheese
• 1 tsp Garlic Powder
• ½ tsp pepper
• 1 TBSP Olive Oil
• 1 lb box of elbow macaroni - cooked
• 1½ Cups Panko or regular bread crumbs

Directions

• Place chicken breasts in 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.
• When done, shred with a fork cut into small pieces and save broth to use.
• In a casserole dish, mix the 2 soups, milk, cheese, cooked chicken and the broth from baked chicken (for extra flavors).
• Then add in the cooked elbow macaroni and mix well.
• Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 20-25 minutes.
• I put my panko on a cookie sheet and broil for about 3 -5 minutes on low to get them extra crispy. Just watch very closely. It can burn quick. I usually leave the oven door cracked and stir it often.