Here's to full bellies!
Mac and Chicken Casserole
1 package Kraft Homestyle Mac & Cheese (we used the Asiago flavor)
1 small package of frozen mixed vegetables (we used corn, carrots and peas)
1 can of cheddar cheese soup, undiluted
2 cans of chopped chicken (sold near the canned tuna)
1/2 cup grated cheese (we used parmesan and it was awesome)
1/2 cup of italian bread crumbs
1/4 cup of milk (if needed)
1. Preheat oven to 350F.
2. In a medium saucepan, bring macaroni and frozen veggies to a boil. Cook for 6 minutes or until tender. Drain well and return to pan.
3. Prepare mac and cheese according to package directions. Add in seasoning from mac and cheese, both cans of chicken and can of cheddar cheese soup. (Add in 1/4 cup of milk if needed to make sauce creamier)
4. Stir mixture to combine well. Pour mixture into glass baking dish. Pour on bread crumbs from mac and cheese, 1/2 cup of grated cheese and 1/2 cup of italian bread crumbs.
5. Bake for 20 minutes or until cheese is bubbly. Serve and enjoy!