3boneless skinless chicken breastscooked and shredded or diced
10.5ounces1 10 1/2 oz can cream of mushroom soup
10.5ounces1 10 1/2 oz can cream of chicken soup
8ozof shredded cheddar cheese
1 1/2CupsPanko bread crumbs or regular bread crumbs
1lbbox of elbow macaronicooked per package directions
Place chicken breasts in a 9x13 glass 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 cut into small pieces. Save the juices to use as well.
In a 9 x 13 Casserole Dish, mix the cream of mushroom and cream of chicken 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.
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 stir it often.
Make batches of crock pot shredded chicken and freeze it in separate bags to use in recipes like this casserole.Make your own homemade cream of mushroom soup (and cream of chicken soup if you leave out the mushrooms). I had no idea it was so easy!You can also substitute crushed Ritz crackers for the crunchy topping too!