Directions

• Begin by boiling a large pot of salted water. Once the water is boiling, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
• While the macaroni is cooking, preheat your oven to 350°F (175°C).
• In a skillet over medium heat, add a splash of olive oil. Sauté the finely chopped onion, bell pepper, and minced garlic until the vegetables are softened, about 3-4 minutes.
• In a large mixing bowl, combine the cooked macaroni, shredded chicken, sautéed vegetables, shredded cheddar cheese, shredded mozzarella cheese, milk, chicken broth, crumbled turkey bacon, paprika, salt, and black pepper. Mix everything until well combined.
• Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
• Sprinkle the breadcrumbs over the top of the casserole for a delightful crunch.
• Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
• Once done, remove the casserole from the oven and let it sit for a few minutes before serving. This Cheesy Chicken Macaroni Casserole is best enjoyed warm, preferably with a side salad or some steamed vegetables.