1.5lbsboneless skinless chicken breastscooked and shredded or diced
10.5ouncescream of mushroom soup1 can
10.5ouncescream of chicken soup1 can
8ozshredded cheddar cheese
1 ½cupsPanko bread crumbs or regular bread crumbs
1lbelbow macaronicooked per package directions
Dice boneless, skinless chicken into 1 inch pieces and cook in a saute pan with 1 tablespoon of olive oil, sprinkle with garlic powder and pepper. Cook for about 10 minutes over medium heat or until no longer pink.
OR place chicken breasts in a 9x13 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 put it in a food processor to shred quickly. Save the juices to use as well
In a medium bowl., mix the cream of mushroom and cream of chicken soups, cheese, cooked chicken and the broth from cooked chicken (for extra flavors)
Place the cooked elbow macaroni into a 9x13 baking dish.
Add in the cooked, shredded chicken.
Pour the cheese/soup mixture over top and mix together well.
Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 25-30 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 watch it the entire time.
Add ½ cup of milk for a little extra creaminess.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!