Ingredients
8
8 servings
- •2 cups uncooked elbow macaroni
- •3 cups shredded cooked chicken
- •1 cup shredded Swiss cheese
- •1 cup shredded mozzarella cheese
- •0.5 cup mayonnaise
- •0.25 cup minced fresh basil
- •1 small onion, diced
- •16 ounces baby spinach
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •1 teaspoon garlic powder
- •0.5 teaspoon dried thyme
- •0.5 teaspoon ground black pepper
- •0.5 cup seasoned bread crumbs
- •2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
- Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
- Toss bread crumbs with melted butter; sprinkle over the casserole.
- Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 481
- Carbohydrate: 32g
- Fat: 27g
- Fiber: 3g
- Protein: 28g
- Sugar: 3g
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