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Ingredients50 m servings 556 cals
Original recipe yields 6 servings
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Mix carrots, onion, and butter together in a 9x13-inch baking dish.
- Bake carrot mixture in the preheated oven until slightly tender, about 10 minutes.
- Mix macaroni, chicken, 3/4 cup mozzarella cheese, Caesar dressing, sweet bell peppers, and Parmesan cheese into carrot mixture; top with remaining mozzarella cheese.
- Bake in the preheated oven until casserole is heated through and cheese is melted, about 25 minutes.
- Cook's Note:
- Cooked sausage can also be used in place of the chicken.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 556 calories; 27.6 g fat; 44.2 g carbohydrates; 29.9 g protein; 76 mg cholesterol; 708 mg sodium. Full nutrition
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