Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, chicken and shells casserole. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Cook chicken breasts, cut into chunks. Crush taco shells or chips in bowl. Sprinkle layer of chicken over chips.

Chicken and Shells Casserole is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Chicken and Shells Casserole is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have chicken and shells casserole using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Shells Casserole:

1. Prepare Water
2. Get 1-1/2 teaspoon salt
3. Make ready 1 teaspoon ground black pepper
4. Take 2 pound chicken breast boneless and skinless
5. Make ready 2 quart water
6. Make ready 1/2 pound pasta shells medium sized
7. Take Vegetables
8. Prepare 1 pound mixed vegetables broccoli, cauliflower, carrots
9. Make ready 2 cups chopped celery
10. Prepare 1 large onion diced
11. Get 1 medium potato
12. Take 3 tablespoons all purpose flour heaping
13. Get 1-1/2 teaspoon seasoned salt
14. Make ready 1 teaspoon ground black pepper
15. Take 1 teaspoon granulated garlic powder
16. Make ready 1/2 stick butter
17. Prepare 1 cup grated Parmesan cheese
18. Make ready Topping
19. Take 1 cup panko breadcrumbs
20. Take 1/2 cup melted butter

This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal! How to Make Chicken Enchilada Casserole.

Instructions to make Chicken and Shells Casserole:

1. Chop the celery and dice the onion. Sauté in the butter with pepper, seasoned salt, and garlic. Sauté for 12 minutes.
2. I had the lid pop open on the seasoned salt and poured out a 1/4 cup that went in. So I grated a medium sized potato and added in. This helped tone down the saltiness. Sauté the potato with the onion and celery.
3. Boil the chicken in the salty peppered water. When the chicken is done remove from water, and add the shells. Cook till done but don't throw out the water. Preheat oven 450° Fahrenheit.
4. Steam the mixed vegetables then chop up the bigger pieces. Chop the chicken and add into the celery onion mixture. Add the flour mixed with ground black pepper to taste.
5. When the flour is added cook for 8 minutes. Add the pasta shells, and cheese. Add 2-1/2 cups of chicken-pasta water and stir well. Allow to simmer stirring often for 15 minutes add more of the water if necessary. Melt the butter add breadcrumbs and 1/4 cup of chicken-pasta water stir mixing well.
6. Add the breadcrumbs to top of the casserole. Spread over the top and bake for 35 minutes covered. Remove cover and put under broiler till browned and crispy. Serve after allowing to rest for 15 minutes. I hope you enjoy!!!

Cooked the chicken in the enchilada sauce, just so it gets that nice Instant Pot Chicken Noodle Soup. Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling. Stir in macaroni, chicken and frozen broccoli. What is your favorite make ahead chicken casserole?

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